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Retail

Eating wherever you happen to be: retail catering has evolved from a quick snack to a genuine culinary destination. Whether it’s a food court in a shopping centre, hot food in a supermarket or a restaurant in a fashion store – retail and catering are merging. Here, we show how convenience offerings are being transformed into genuine experiences and what operators need to do to compete successfully with traditional restaurants.

Un cartel al estilo retro de los 90
Food Trends

These are the Food Trends of the 90s

Beeps and scratchy whirrs when trying to get on the Internet. Furby robotic toys, squawking for food. Guitars blaring out of every other garage.…

Kim Kopacka
A service robot serves food in a restaurant
Digitalization & Technology

Digitalization of the gastronomy sector: What can it do and how much does it take?

The digitalization of the food service industry is in full swing – with countless gastronomy software, cloud-based kitchen appliances, smart scales…

Lucas Palm
Una mujer con redecilla en una cocina profesional sostiene una bandeja con datos sobre APPCC.
Catering Business & Growth

Occupational safety in the gastronomy industry: How to protect your team and business

Gastronomy may not seem like a particularly dangerous work environment at first glance, but it has its own dangers and risks that should not be…

Kim Kopacka
Spagetti Bolognese con Parmesan
Food Trends

When spaghetti grows on trees: Pasta stories with bite

Which pasta is on the verge of extinction, where do noodles grow on trees, and what would Barbie's favorite pesto be? We've uncovered the craziest…

Jenni Koutni
Poner la mesa con copas de vino
Catering Business & Growth

The right menu: A game changer in times of crisis

The menu and the recipe creationsrelated to it are the DNA of every restaurant. In difficult times, it pays to think about it more carefully – for…

Lucas Palm
Jan Meier und Tobias Becker, die Besitzer des MaiBeck
Food Trends

Seasonality in gastronomy: Back to the source

An increasing number of people are longing for regional and seasonal cuisine. But what does seasonality actually mean and how can restaurateurs best…

Kim Kopacka
Carne preparada y cortada con una mano sujetándola
Catering Business & Growth

Meat cuts: From sharp blades and juicy pieces

The best cuts of beef, pork, chicken and fish, and how you prepare them, vary depending on the country and animal. It therefore comes as no surprise…

Resi Reiner
Patatas fritas y gajos en un horno combinado preparados con freidora de aire
Catering Business & Growth

Air frying in gastronomy: More than just hot air

Who out there doesn't know and love them? Freshly deep-fried French fries. But unfortunately, if you want to eat healthily, the conventional way of…

Michi Reichelt
Cocinero que utiliza diversas técnicas de cocina.
Catering Business & Growth

From espuma to sous-vide cooking – these cooking techniques are essential

What distinguishes amateur cooks from professional chefs? Usually not just the ingredients or the recipe, but the craft itself. And, of course, the…

Resi Reiner
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