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Ergonomics in the kitchen – how modern kitchen equipment supports employee healthErgonomics is the science of designing humane working conditions. It encompasses a broad definition with as many forms as there are...
December 1, 2023
Alex Atala: Brazil’s Jungle MessiahAlex Atala is the master of Brazilian gastronomy. Like no other, he has linked it with the issues of sustainability, human...
November 24, 2023
Philipp Schmöller: How do you calculate costs correctly in gastronomy?Correct costing in the gastronomy sector is challenging, but it's not just about numbers. Philipp Schmöller from Berggasthoff (mountain inn) Dreisessel...
November 15, 2023
Food trend zero waste – on the plate instead of in the binRestaurant owners and businesses are developing exciting concepts to reduce food waste and garbage. Nevertheless, there is still a lot of...
November 10, 2023
Esben Holmboe Gang from Maaemo: Norway’s quiet culinary kingWith his restaurant Maaemo, Esben Holmboe Gang has revolutionized Norway’s gastronomy and is bringing New Nordic Cuisine to the world. Here's...
November 8, 2023
Artificial Intelligence – Potential and challenges in the professional kitchenArtificial intelligence (AI) has lately been gaining a lot of traction in the hospitality industry. On the one hand, hoteliers and...
November 3, 2023
Slowing down with (restaurant interior) designAt Ukiyo in Munich, both body and mind can find peace thanks to the unique interior concept.
October 31, 2023
This is the future of small caterersThe catering industry is undergoing a massive upheaval – and no one is really talking about it. Why is this the...
October 27, 2023
Regenerative food – a solution for climate change?Regenerative food is the latest food trend in the current Food Report 2024. It is perhaps also the most promising –...
October 25, 2023