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- Ergonomics in the kitchen – how modern kitchen equipment supports employee health
Ergonomics 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 Messiah
Alex 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 bin
Restaurant 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 king
With 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 kitchen
Artificial 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) design
At 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 caterers
The 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