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  • ManagementBarbara E. EulerSeptember 30, 2022
    They do it! Gastro heavyweight Enchilada takes off to new success with ghost kitchens

    For years, it has been one of Germany's top-selling leisure restaurants and among the top 30 largest gastronomy companies in Germany: the Enchilada Group with many strong concepts and individual restaurants. In fact, they have around 100 businesses, which bring in...

  • ManagementIlona MarxSeptember 28, 2022
    Zero Waste: Countdown to zero

    For a long time, the Silo in Brighton was the lonely pioneer on the zero-waste restaurant scene. Now, a paradigm shift is finally on the horizon. 

  • Chef's LifeLucas Palm - RollingPinSeptember 22, 2022
    Magic Mushrooms

    Mushrooms embody hyper-regionality and can be prepared in a masterful manner using a wide variety of techniques. Why chanterelles are even too dangerous for worms and insects – and what parasites have something to say in the mysterious mushroom matrix.

  • Chef's LifeDr. Grégory SchmauchSeptember 20, 2022
    Meringue: the art behind the white, airy-sweet temptation

    It is white as snow and can be prepared following a French, Swiss or Italian recipe. You can bake it, eat it directly as a sweet treat, or use it as a decoration on cakes. Almost everyone knows it and has...

  • ManagementRollingPinSeptember 15, 2022
    What does crystalline ice plant actually taste like…

    Healthy and good: With its slightly salty taste, crystalline ice plant is full of surprises and vitamins.

  • Chef's LifeHannes Kropik – Rolling PinSeptember 13, 2022
    Eric Vildgaard: Great plates instead of terror.

    Eric Vildgaard's story reads like the premise for an action-packed Hollywood sensation. That this former thug and drug dealer turned into one of the best chefs in Europe has everything to do with respect, precision and discipline – not to mention...

  • Kitchen 4.xTina Nielsen - FCSISeptember 8, 2022
    A Beastly business

    Virtual restaurants and delivery-only concepts have been on the rise since the pandemic. Among the standout success stories is the young American Jimmy Donaldson and his Mr Beast’s Burgers operation.

  • Chef's LifeBarbara E. EulerSeptember 6, 2022
    Bowl experience: Successfully putting 2023 food trends into effect with bowls

    For guests, bowls are a guaranteed delight. For restaurateurs, they offer unmatched opportunities to position themselves as both trend-driven as well as unique. The amount of work is minimal – even with recipe ideas from a star chef!

  • Kitchen 4.xElsie Clark - FCSISeptember 2, 2022
    Practical robotics and the future of foodservice

    The benefits of using robotics in commercial kitchens for certain tasks are becoming clearer and its usage more widespread, but is there a limit to its practical implementation?

  • ManagementDR. GRÉGORY SCHMAUCHAugust 30, 2022
    French fries – the science behind perfectly crispy fries

    Who doesn't know it, that distinctive smell that tickles our nostrils and lures us into a restaurant, snack bar or kitchen? A dish whose golden brown color is pleasing to both our eyes and palates. When you take a bite and...

  • InnovatorsNina Wessely - RollingPinAugust 25, 2022
    Rasmus Kofoed: vegan to the gastro Olympus?

    Rasmus Kofoed runs half marathons, has won the prestigious French Bocuse d'Or as a Dane, cooks his way to second place on the 50 Best list and is now suddenly going vegan with his restaurant Angelika. Perhaps it's because he has...

  • ManagementKatarina Jurczok, Mirco KurreckAugust 23, 2022
    Aquaponics: symbiotic habitats for food of the future

    Diners at Sollo shake their heads in wonder as the sun dips below the horizon on Spain’s southern Mediterranean coastline. It’s only partly because of the view, though—the real spectacle here is on the ceramic plates on this side of the...

  • ManagementElsie Clark - FCSIAugust 22, 2022
    Eight ways restaurateurs can help fight the climate crisis

    From sourcing locally and seasonally, to planning “plant-forward” menus and making kitchens smarter and more efficient, here are eight ways restaurateurs can contribute to tackling climate change.

  • Chef's LifeHannes Kropik - RollingPinAugust 17, 2022
    How the future tastes – proteins do not always have to be animal

    The title of Heinz Strunk's cult novel "Fleisch ist mein Gemüse" (Meat is my Vegetable) will soon be turned on its head. Meat substitutes from alternative vegan protein sources have long since begun to overtake animal protein.

  • InnovatorsLucas Palm - RollingPinAugust 10, 2022
    Fermentation pro David Zilber: Bacteria on the stove!

    Nobody can do more with bacteria than he does. David Zilber is the poster child for the global fermentation hype. Why he abandoned his own research laboratory at the best restaurant in the world – and how he wants to save...

  • Chef's LifeDr. Grégory SchmauchAugust 8, 2022
    Ice cream: the science behind the frosty treat

    Macadamia nut brittle, white chocolate cookie, salted-caramel cheesecake? Or do you prefer the classics—vanilla, chocolate chip, butter pecan? It's the most beautiful time of the year, and the higher the temperatures rise, the more we crave ice cream. But as we're...

  • InnovatorsBernhard Leitner - Rolling PinAugust 5, 2022
    Over a mug of beer…

    For more than 20 years, Micheal Möller has been in charge of the legendary Hofbräu in Munich. Over a mug of beer, the passionate restaurateur talks about the ambitious franchise concept, the immense expectations and what the Free State of Bavaria...

  • ManagementJacquetta Picton - FCSIAugust 4, 2022
    Ghost kitchen models: no evolution without revolution

    The ghost kitchen market continues to change apace. But which models will become the most successful in the near future? A July 2022 TrendTalk webinar, featuring expert speakers, sought to find the answers.

  • Chef's LifeLucas Palm - RollingPinJuly 28, 2022
    SUPER SEA FOOD: Seaweed

    Seaweed is a superfood par excellence and also good for the climate. Why sea spaghetti, kombu and co. could revolutionize our entire food system – and what deep-sea ropes have to do with inoculations.

  • InnovatorsAlexandra GorscheJuly 26, 2022
    No Limits – for vegan TV chef Matt Pritchard

    A life without borders: Skateboarder, stuntman and vegan TV chef. Matt Pritchard makes a appeal to the industry: "Get more interested in the plant-based lifestyle, because it's the future!"

  • ManagementJacquetta Picton - FCSIJuly 21, 2022
    Managing costs for foodservice businesses in times of increasing prices

    With pressures on costs due to rising food costs, energy price increases and labor shortages the margin for operators is being squeezed. We ponder the different tactics and tools hospitality businesses can take to remain viable in challenging times.

  • ManagementSonja Planeta – Fallstaff ProfiJuly 19, 2022
    Instilling meaning – how to keep skilled workers in gastronomy

    What good is success if fun gets left behind? If you just get on with your work, but it's not fulfilling, nor meaningful? Anyone asking themselves these questions could find the answers in purpose driven organizations: They place the needs of...

  • ManagementTina Nielsen - FCSIJuly 15, 2022
    De Meal Prepper: serving up beautiful plates

    With over 25,000 followers on Instagram, Jolanda Stokkermans has attracted people from across the world with her elaborately designed plates of food depicting everything from plants and animals to celebrities. KTCHNrebel spoke to her about her inspiring success with food art...

  • InnovatorsTina Nielsen - FCSIJuly 13, 2022
    TiNDLE – changing minds with vegan chicken

    Borna Bayat, vice president of European marketing for TiNDLE, speaks with Tina Nielsen about the evolution of the plant-based vegan chicken alternative.

  • Chef's LifeNico Zoltan - RollingPinJuly 6, 2022
    Roadkill cuisine: Outstanding ingredients killed on the road

    Eating a corpse found on the road doesn't sound very appetizing. Is Roadkill Cuisine unfairly given a bad reputation? In an (involuntary) self-test, even a Michelin star chef was impressed.

  • InnovatorsJuliet Martin - FCSIJuly 4, 2022
    Meet eight self-made foodservice millionaires

    Success in the restaurant business is notoriously challenging, but that’s not to say that it’s out of reach. These eight entrepreneurs have turned their passion – and our appetites – into some of the world’s most successful foodservice businesses. Here’s what...

  • ManagementBarbara E. EulerJune 29, 2022
    These are the Food Trends 2023

    The world of food is accelerating, and restaurateurs, retailers and manufacturers need to make sure they don't lose touch. Good thing Hanni Rützler has now published the latest Food Report 2023. For the tenth time in a row, the renowned food...

  • ManagementKTCHNrebel Editor TeamJune 24, 2022
    Enough is enough: 5 tips to put an end to Food Waste!

    Every year, somewhere along the road from farms to processing plants, restaurants, and households, 1.3 billion tons of food wind up in the trash rather than in our stomachs. It’s an astonishing and thought-provoking statistic — think of the valuable environmental...

  • Chef's LifeRollingPinJune 21, 2022
    What do wood ears taste like?

    Vegans and vegetarians, listen up now! Although 'ear' may sound like meat, this ingredient has absolutely no connection with animal products. Wood ears are simple tree mushrooms that we have all come across without knowing it. Keyword: Asian wok dishes.

  • Kitchen 4.xNadine Otto, Mirco KurreckJune 17, 2022
    Pixel pasta: will 3D food printers revolutionize the restaurant industry?

    The room is bathed in soft pink light; the few chairs are lit up in green from underneath. Geometric shapes float past on the walls. It’s not garish, but it’s very futuristic - sort of a combination spaceship-laboratory thing. Diners are...

  • Chef's LifeBarbara E. EulerJune 15, 2022
    At home as a woman in top gastronomy: world-class chef Haya Molcho shows how it’s done!

    Haya Molcho embodies everything good food stands for: Enjoyment and taste, colors, art, warmth, joy, togetherness. Family. The job changer took the male world of gastronomy by storm and paved the way for a young generation of female chefs. KTCHNrebel met...

  • Kitchen 4.xElly EarlsJune 10, 2022
    The potential of IoT in the foodservice sector

    The Internet of Things (IoT) has huge potential to transform the foodservice sector. Elly Earls finds out how.

  • ManagementJuliet Martin - FCSIJune 8, 2022
    Five tips to gain positive word-of-mouth for your foodservice operation

    Potential restaurant customers can consult the opinion of thousands with the click of a button, so how do you keep the conversation positive? Juliet Martin speaks to the experts.

  • ManagementKatarina JurczokJune 6, 2022
    Four-day weeks: This restaurant chain’s serving work-life balance

    The fate of the restaurant world seems to be hanging on the thread of personnel shortages. The entire industry is breathless from fighting over good recruits - but the solution may lie in rethinking their scheduling models. One star in the...

  • ManagementBarbara E. EulerJune 2, 2022
    No kitchen? No problem!

    Norbert Friedl (43) runs Telia Kitchen Rentals GmbH in Lengau, Austria. His mission: to bring commercial kitchens wherever they’re needed. Fast. Customized. Perfect. And always temporary. We asked him about the peaks and challenges of his work - From planning and...

  • InnovatorsLucas Palm - RollingPinJune 1, 2022
    Hans Neuner: The king of the sea

    Portugal’s star chef Hans Neuner needs an adventure for the soul and the sea air to breathe. To find this, the Tyrolean-born chef traveled from Ghana to Goa – and has brought more than just his new menu back from ...

  • Chef's LifeSascha Barby & Daniel KlausMay 28, 2022
    Taste-testing alternative protein burgers

    More and more people are trying to go meatless for health, environmental, or ethical reasons, but not all of them are willing to say goodbye to burgers — which is why there’s an entire industry working on alternatives to meat patties,...

  • Chef's LifeElly Earls & Daniel KlausMay 28, 2022
    Plant-based burger – a still growing market

    Demand for plant-based meat is fast on the up. KTCHNrebel finds out how three of the market leading burgers stack up.

  • InnovatorsBarbara E. EulerMay 24, 2022
    Salt & Silver: The secret of their gastronomic success

    Surfing mega-waves with a finger in every pot – the guys at Salt & Silver refuse to be categorized, and they’re leaving the Hamburg culinary scene breathless. KTCHNrebel asked them about the secret of their gastronomic success.

  • Chef's LifeDr. Grégory SchmauchMay 20, 2022
    This is Umami – The unknown fifth taste

    If you ask people on the street what tastes they know, most will be able to name four immediately: Sweet, salty, sour and bitter. The fifth, however, umami will name only the fewest and / or also know. But what does...

  • ManagementBarbara E. EulerMay 18, 2022
    Take these measures to fight the staff shortage in the foodservice industry

    Even before Corona, it wasn't easy to attract job seekers to the restaurant and hospitality industry. Now many of the hard-won employees have simply left. But hope is on the horizon. These measures can help solve the shortage of skilled workers.

  • Chef's LifeSonja Planeta – Fallstaff ProfiMay 16, 2022
    Essential oils in foodservice – What a scent!

    We know essential oils from alternative medicine, body care and ambient scenting, but we rarely find them in food and beverages. However, they are ideal for enhancing the flavor. A glimpse into aromatic cuisine.

  • ManagementElly EarlsMay 10, 2022
    How sustainable is your menu?

    Consumers are more aware than ever about the impact their food choices have on the planet, but are chefs delivering them the information they require?

  • ManagementBirgit KiddMay 6, 2022
    Six tips how to beat skilled staff shortage in your kitchen

    It’ll all be okay... but how? Contrary to what you might think from the atmosphere in the culinary world, the industry isn’t actually on the brink of an apocalypse. We need to get past the myth that it’s all miserable cooks, waiters,...

  • ManagementBarbara E. EulerMay 5, 2022
    Cloud Eatery – how this food startup overcame initial pitfalls

    Matthias Schneider and Remo Gianfrancesco love food and, as experienced experts, had already made a big splash in the food service and supplier market. Then they came up with a completely new idea, and put it into action. When founding Cloud...

  • Chef's LifeHeike LucasMay 3, 2022
    Plant-based seafood. The plant-based shrimp on trial.

    The small, salmon-red (but plant-based) shrimp slides into the hot oil with a juicy sizzling sound. An unmistakable roasting aroma immediately. Fake wafts through the kitchen, and the gourmet's mouth starts watering. Various recipes with chili, garlic, sea salt and olive...

  • InnovatorsHeike LucasApril 28, 2022
    Happy Ocean Foods: The Ocean Rescuers

    Everyone is talking about meat substitutes, but what about fish substitutes? This is actually a no-brainer, since overfishing of the world's oceans has long been an issue. At least that is what Julian Hallet thinks. He is a co-founder of Happy...

  • InnovatorsBarbara E. EulerApril 27, 2022
    Wild, honest, strong: Exceptional chef Lucki Maurer and a respect for life

    Exceptional chef Ludwig “Lucki” Maurer fought his greatest battle at the beginning of his 20s. The adversary: Lymphoma, inoperable. The prognosis: bad. An item on the bucket list that got this young man through his agonizing chemo: To become celebrity chef...

  • Kitchen 4.xNicola Afchar-Negad - Falstaff PROFIApril 22, 2022
    The new reality

    Metaverse, augmented and virtual reality – when will the long-predicted breakthrough finally arrive? Many factors suggest that this is the year. Where technology has already gained a foothold: KTCHNrebel has the insight.

  • Chef's LifeBarbara E. EulerApril 13, 2022
    Vitus Winkler and his gourmet restaurant Kräuterreich: Cheerful summit for the palate

    In Salzburgerland, four-toque chef Vitus Winkler delights guests from all over the world with his subtle Alpine cuisine. He prefers to start his day collecting herbs in nature. KTCHNrebel met up with this likable man in his mid-thirties for a chat.

  • Chef's LifeAlexandra GorscheApril 7, 2022
    This is how “The New Normal” will look like in the foodservice industry

    The experiences that have changed our everyday lives and consumer behavior during the pandemic are disrupting tried-and-tested structures, while simultaneously opening up new markets for the food industries. The shift towards sustainability and localism, the e-food movement and everything about post-covid...

  • ManagementJohannes Stühlinger - RollingPinApril 1, 2022
    ZERO WASTE: Don’t mess up!

    The importance of food has finally become clear to us during the pandemic. Suddenly, the focus is on keeping restaurant kitchens cooking in such a way that no waste is produced. This has led to some exciting Zero Waste concepts.

  • Chef's LifeRollingPinMarch 28, 2022
    What does duck tongue actually taste like?

    Along with crispy duck, duck tongue dishes are nothing out of the ordinary in traditional Chinese restaurants. But what do they taste like?

  • InnovatorsBarbara E. EulerMarch 22, 2022
    Magical moments for the palate – a Mexican in Barcelona

    Ever since he cooked his way to a star at Albert Adrià’s Hoja Santa restaurant in Barcelona, Paco Méndez has been an ambassador for Mexican cuisine in Spain. Then Hoja Santa fell victim to the coronavirus pandemic – together with every...

  • InnovatorsLucas Palm - RollingPinMarch 16, 2022
    Legend of the Italian top gastronomy – Nadia Santini

    As the first woman to win a coveted three Michelin stars in truly cuisine-crazed Italy, Nadia Santini has been making gourmet history for nearly three decades. How the Italian became the official best chef in the world without any formal...

  • InnovatorsBarbara E. EulerMarch 9, 2022
    Heinz Reitbauer: Digitization and sustainability – a win-win for Michelin-starred cuisine

    At the Viennese gourmet restaurant Steirereck, Heinz Reitbauer celebrates traditional regional products. But when it comes to modern software, the Michelin-starred chef also pulls out all the stops. The friendly Austrian took time for an exclusive interview with KTCHNrebel.

  • Chef's LifeLucas Palm - RollingPinMarch 3, 2022
    Bourbon vanilla – black Madagascar gold

    Around 80 percent of the world’s vanilla is cultivated in Madagascar. Why this leads to public executions and gruesome lynchings – and what a twelve-year-old slave has to do with it.

  • Chef's LifeBarbara E. EulerFebruary 23, 2022
    Korean temple cuisine – a gastronomy concept with promise

    It is one of the delicate culinary arts that blooms in secret: Korean temple cuisine. However, this gastronomy concept is far from being a wall flower – on the contrary!

  • Chef's LifeRolling PinFebruary 18, 2022
    What does Stachys actually taste like?

    Stachys is considered a rare delicacy in Europe – but it's a culinary all-rounder in the kitchen!

  • Chef's LifeRolling PinFebruary 10, 2022
    What does lotus root taste like?

    This Asian vegetable looks cool, is chock full of vitamins and can be used in a variety of ways. Find out here what else the lotus root has to offer.

  • Chef's LifeLucas Palm - RollingPinFebruary 9, 2022
    An old school favorite with a twist: Dry aging, but with fish

    Dry Aging has always been associated with beef – but not rightly so. Pioneers such as Australian top chef Josh Niland show that the full potential of fish is also only unlocked when dry-aged. How exactly this works – and what...

  • ManagementBarbara E. EulerFebruary 3, 2022
    Digitally into the future of care

    Thanks to sophisticated software, modern hospital kitchens are becoming a sought-after food group. Owners, employees and guests benefit from safe and optimized processes. The kitchen success story at the University Hospital Mannheim shows where the journey is headed and why there...

  • InnovatorsBarbara E. EulerFebruary 1, 2022
    Double game – twins take the stars from the gastronomic heavens to Moscow

    With two Michelin stars and one Green Star, Russian brothers Ivan and Sergey Berezutskiy's innovative Twins Garden gastronomic concept, which is housed in a light-filled location high above the rooftops of Moscow, is a resounding success. KTCHNrebel met up with the...

  • InnovatorsLucas Palm – Rolling PinJanuary 27, 2022
    Star chef Antonia Klugmann: The dream catcher

    Antonia Klugmann is one of Italy’s most promising chefs. Why she was declared utterly mad twice in her life and how a tragic car accident turned her into a restaurateur.

  • Chef's LifeIlona MarxJanuary 25, 2022
    Top six foodservice tips for 2022

    What to do in '22. The new year is here, and it's full of surprises, challenges and opportunities for the world of gastronomy. We gazed into a crystal ball and pinpointed the trends that will shape the restaurant and hospitality sector...

  • InnovatorsBarbara E. EulerJanuary 21, 2022
    Working with what’s there – sustainability in its extreme form

    The Faroe Islands are known for their striking, rough ocean scenery and treeless, barren landscape. Not the right place for star gastronomy – or is it?

  • Chef's LifeLucas Palm - Rolling PinJanuary 20, 2022
    This makes Dieter Meier’s Ojo de Agua cattle farm in Argentina one of the most legendary in the world

    Since 1997, the Swiss pop icon Dieter Meier has run a cattle farm in the Argentinian pampas. Discover why chef of the century Eckart Witzigmann also swears by Meier's unique pasture-raised meat – and why everything depends on keeping the grass...

  • Chef's LifeMichael Jones - FCSIJanuary 13, 2022
    Making a difference – Heroes of Hospitality 2021

    From the admirable to the pioneering, we look at the men and women who have stood out from the crowd or gone the extra mile for foodservice and hospitality during an exceptionally challenging period.

  • ManagementKatie Morris - FCSIJanuary 5, 2022
    Top ten foodservice trends for 2022

    Looking ahead to 2022 and beyond, to see the key trends that will dominate foodservice and hospitality

  • Chef's LifeJessica BraunDecember 30, 2021
    Green gastronomy – with a green conscience

    Organic, fair trade, vegan, local – these seals are intended to increase transparency in food consumption and provide consumers with more oversight. The Greentable association also wants to establish the concept in the gastronomy industry. A look behind the scenes.

  • Chef's LifeKatie Morris - FCSIDecember 28, 2021
    The future of virtual restaurants

    Katie Morris explores how this sector will evolve in 2022 and beyond

  • InnovatorsBarbara E. EulerDecember 23, 2021
    Cook the world well – how a star chef works for a better life on this planet

    The camaraderie in the restaurant kitchen is reminiscent of a pirate ship – and that’s why Jessica Rosval became a chef in the first place. Today, she is very enthusiastic about Massimo Bottura in the kitchen, is considered Italy’s best chef...

  • InnovatorsHeike LucasDecember 21, 2021
    Choice supermarkets: The reinvention of the c-store

    When Mike Forgaty opened his first convenience store in Denver, Colorado a few years ago, it was a very brave move. Although he had many years of experience in the food industry, he had never done anything with retail before. However,...

  • Chef's LifeRollingPinDecember 16, 2021
    What does Adji Cress actually taste like?

    Adji Cress is becoming increasingly popular. Besides being decorative, this East Asian native supposedly has beneficial properties according to folk medicine.

  • ManagementRolhat Zen-Aloush, FCSI Foodservice ConsultantDecember 14, 2021
    TrendTalk: How ghost kitchens are changing the market for the future

    The latest TrendTalk webinar from Rational focused on charting the future of the sector.

  • Chef's LifeJacquetta Picton - FCSIDecember 13, 2021
    Bring on the substitute

    With the COP26 summit in Glasgow focusing minds on the imperative to change our ways to avoid catastrophic climate change, we could make a start by looking at the food we eat – with plant-based diets becoming increasing popular. But is...

  • InnovatorsJessica BraunDecember 13, 2021
    Back to the roots

    At Copenhagen's high-end restaurant AMASS, Californian Matt Orlando is bringing his vision of sustainability to life by making the most of leftovers culinary-wise. His hippie parents are partly responsible for this.

  • Chef's LifeRollingPinDecember 2, 2021
    What does Lupine Cress actually taste like?

    You can learn all about the allergen lupine's kid sister, Lupin Cress, here.

  • Chef's LifeKTCHNrebel Editor TeamDecember 1, 2021
    Thank you for 3 years of loyalty!

    In the last three years, since our online magazine saw the light of the food service world, over 1.5 million readers have visited us.  We want to say:

  • Kitchen 4.xKatie Morris - FCSINovember 30, 2021
    Into the metaverse

    Does Facebook’s latest announcement herald the virtual future of the foodservice industry? Katie Morris speaks to expert consultants about the likelihood of operating in the metaverse

  • ManagementKatie Morris - FCSINovember 25, 2021
    A step-by-step to social media success

    KTCHN Rebel speaks to foodservice industry PR guru Felicity Read to get the low-down on the dos and don’ts of social media and how chefs can avoid an Instagram faux pas as well as get that perfect photo to share on...

  • Chef's LifeBarbara E. EulerNovember 18, 2021
    Where have all the people gone? –Shortage of skilled workers in the hospitality industry

    A gigantic exodus is raging in the hospitality industry, and it's happening all over the world. One reason is the Corona pandemic, but the causes lie much deeper.

  • Chef's LifeMarc-Stefan AndresNovember 16, 2021
    Zero food waste: getting the best from leftovers

    Instock is the name of a restaurant and wholesale grocery store in Amsterdam. They cook and sell vegetables, meat and fish here, which would otherwise have been discarded. Their zero-waste concept has given rise to a fine flavor experience and a...

  • ManagementBarbara E. EulerNovember 12, 2021
    Great taste, less waste

    The coronavirus crisis made it abundantly clear: takeout food and its disposable containers create irresponsible amounts of trash. But alternatives are out there.

  • ManagementTina Nielsen - Gastronomieexpertin bei FCSINovember 11, 2021
    Supply and demand: fixing the world’s food supply chain

    As the world continues to recover from the pandemic, foodservice is feeling the effects of a stuttering global supply chain system causing a serious headache for restaurants

  • Chef's LifeLucas Palm - RollingPinNovember 5, 2021
    How jackfruit opens up new culinary worlds

    Flour, puree, burritos, pickles... jackfruit is a lot more than just a meat substitute. Chef Johannes Marterer visits the Rolling Pin Soul Kitchen to show us just what jackfruit is capable of. And tells us why it's only a matter of...

  • ManagementBarbara E. EulerNovember 3, 2021
    Comfort food: how the coronavirus has supercharged the snacking trend

    Between-meal nibbles are so much more than just food. Snacks comfort us, distract us, make us happy, and feel healthier to us than big, heavy traditional meals. Though the pandemic has us all snacking with a vengeance, the trend has been...

  • Chef's LifeLucas Palm - RollingPinOctober 29, 2021
    Is the future of (fine) dining vegan?

    From dubious whole-grain glop for militant hippies to Michelin-worthy culinary trend for the top chefs of tomorrow: why vegan food could become restaurants' new normal - and what giant power bills have to do with it.

  • Chef's LifeRolling PinOctober 26, 2021
    How do you eat… wakame?

    Wakame is known as the healthiest algae variety. Read on to learn where it comes from, how it's used, and what it tastes like.

  • InnovatorsPeter GaideOctober 25, 2021
    New ways for sustainable gastronomy

    Truly practicing sustainability in the gastronomy industry is a major challenge, because of the many and diverse ecological, social and economic aspects:

  • InnovatorsJacquetta Picton - FCSIOctober 20, 2021
    Hip hops: the craft beer boom in profile

    Gareth Davies and Yohanna Best use hydroponics to grow hops indoors at Dark Farm.

  • UncategorizedKTCHNrebel Editor TeamOctober 14, 2021
    Autumn – Vibes in the gastronomy

    Now that the days in the northern hemisphere are already getting noticeably shorter again, it is time to say welcome to autumn - also in gastronomy and professional kitchen!

  • Kitchen 4.xAlexandra Gorsche - Falstaff ProfiOctober 12, 2021
    Service robots – the future of gastronomy?

    Digitization is providing solutions for the current shortage of skilled workers in the gastronomy industry. Will this result in a revolution in human resources policy? An argument in favor of robots.

  • Kitchen 4.xStephanie Fuchs-Mayr - RollingPinOctober 11, 2021
    The workroom of the future

    Rising personnel and energy costs, a shortage of skilled workers and the pressure to improve efficiency are just three factors that are having a significant impact on professional kitchen planning and operations, both now and in the future. Large and small...

  • ManagementBarbara E. EulerOctober 5, 2021
    Disabilities are no disability – enjoy barrier-free

    The future lies in barrier-free services and facilities, including in the gastronomy and hotel industry. Guests with disabilities are often escorted by others and are inclined to remain loyal to successful concepts and enthusiastically recommend them within their circles and communities....

  • Chef's LifeRolling PinSeptember 30, 2021
    In-vitro meat: wagyu beef from the 3D printer

    For the first time, researchers at Osaka University have created textured in-vitro meat with a Wagyu-like consistency using a bio-printer.

  • ManagementJacquetta Picton - FCSISeptember 28, 2021
    TrendTalk: Retail meets ghost kitchens

    Ghost kitchens, dark stores and where retail delivery converges with the biggest growth area in foodservice: the fourth TrendTalk webinar from Rational discussed the market, the opportunity and the future.

  • InnovatorsIlona MarxSeptember 27, 2021
    FoodCampus Berlin – a place for the nutrition of tomorrow

    To work. To research. To produce. In one place. In Berlin, plans are underway for an extraordinary project geared toward the food manufacturing industry as well as startups, scientists, chefs and other food industry thought leaders. The groundbreaking ceremony will take...

  • InnovatorsRollingPinSeptember 23, 2021
    Double comeback of the giants: Alain Ducasse and Albert Adrià open a restaurant together

    Two superstars are combining their powers. Michelin-starred chefs Alain Ducasse and Albert Adrià have announced their plans to open a restaurant together at the end of this year. Here's how this spectacular joint venture came about.

  • Kitchen 4.xRollingPinSeptember 14, 2021
    Drive thru – the start of a new fast food era

    The new restaurant design for the American fast food chain Taco Bell no longer includes inside dining. Instead, it incorporates multiple drive-thru lanes.

  • InnovatorsTina Nielsen - FCSISeptember 9, 2021
    Davide Caranchini: championing sustainability

    Italian chef Davide Caranchini talked about his modern approach to sustainable cooking at his Lake Como restaurant Materia during a presentation at Madrid Fusión earlier this year. Tina Nielsen spoke to him at the event

  • Chef's LifeTina Nielsen - FCSISeptember 3, 2021
    What’s on the menu?

    Foodservice operators have had to pay close attention to restaurant menus as consumer demands fluctuated during the pandemic. It is a trend that is set to continue.

  • ManagementBarbara E. EulerAugust 31, 2021
    Meet up at the future gas station – fill it up with energy & joy

    In Germany, a quick trip to the "Tanke" (gas station) means cool snacks with a modern ambience and an attractive selection of everything you need for day-to-day life and partying 24/7. However, this appealing concept is starting to flounder.

  • ManagementBarbara E. EulerAugust 26, 2021
    The future is now – Food Report 2022

    Corona has changed our consumption and eating habits for good. The reboot of the restaurant and hotel industry gives us a chance to change direction, therefore ensuring we stay on course for the future.

  • InnovatorsKatie Morris - FCSIAugust 24, 2021
    The scoop on Snoop

    In celebration of National Black Business Month in the US, KTCHNrebel profiles restauranteur, inspirational business mogul and self-confessed all-round “hustler” Mychel ‘Snoop’ Dillard.

  • ManagementKlaus Höfler - Falstaff ProfiAugust 19, 2021
    Picnic comeback

    Corona has revived the picnic. To-go's big sister is here to stay, according to experts – and its expanding what it has to offer.

  • Chef's LifeLucas Palm - RollingPinAugust 17, 2021
    Tamarind – the globetrotter

    Although not many people here have heard of tamarind, it is definitely a bona fide globetrotter. Ok, so it can't play basketball, but it is still a spice that is widely used all over the world.

  • Chef's LifeMichael Pech - Falstaff ProfiAugust 12, 2021
    Contactless but still close to the guest

    Automated check-in, digitized menus and services with no direct contact to guests. The pandemic has sparked a digitalization boom in the hotel and restaurant industry that will change the sector for good.

  • Chef's LifeSonja Planeta – Fallstaff ProfiAugust 10, 2021
    Game cuisine – all about cooking beaver, badger or racoon

    It's not all just venison or wild boar. After all, many other creatures live in the forest and mountains. Ever cooked up a beaver, badger or racoon? What sounds exotic today was once considered a delicacy. It's time to start rethinking...

  • InnovatorsValerie Hauff-PriethAugust 6, 2021
    Shrimp from the mountains

    In the heart of Austria, they have recently started breeding the best and rarest of shrimp. Initially, the concept was based primarily on the desire to make good use of the wood gas power plant's waste heat. Today, it is...

  • InnovatorsIsabell KniefAugust 3, 2021
    Mitsuharu Tsumura ’s path to the top through Nikkei cuisine

    Peru and Japan are separated by more than 9,000 miles and one ocean, but physical distance and cultural differences don’t matter at Maido in Lima. Mitsuharu Tsumura melds Peruvian and Japanese culinary traditions, creating what’s known as Nikkei cuisine.

  • InnovatorsLucas Palm - RollingPinJuly 27, 2021
    The Maestro on a Mission

    Massimo Bottura is the most colorful star in the international fine dining sky - and these days, he’s expanding his horizons even further. In this exclusive interview, the art-obsessed culinary poet reveals how he battled through the crisis, and explains how...

  • Chef's LifeRolling PinJuly 22, 2021
    Mangosteen: the queen of fruits

    This exotic fruit owes its lofty nickname to Queen Victoria, the second longest-ruling British monarch: Legend has it that Victoria promised to knight anyone who brought her back mangosteens from their sea voyages.

  • InnovatorsIlona MarxJuly 20, 2021
    It’s a smell world

    Originally, Sissel Tolaas wanted to be an astronaut, but then she decided to explore the infinite cosmos of smells instead. Born in Norway in 1959, Tolaas studied mathematics, chemistry, linguistics and fine arts in just seven years at universities in Oslo,...

  • Kitchen 4.xJacquetta Picton - FCSIJuly 14, 2021
    Ghost kitchens: growing the concept

    From multi-purpose equipment to software that evolves with your business, take a look at the next stages in the growth of ghost kitchens globally.

  • ManagementLucas Palm - RollingPinJuly 5, 2021
    Explosive elixirs

    What is an essence, and what exactly can you do with it? A foray between soup and sauce, as well as an unexpected run-in with a rabbit, will help clear things up.

  • ManagementBarbara E. EulerJune 29, 2021
    Digitization creates gastro jobs

    Corona has crippled traditional gastronomy. Delivery business is booming. But to really cash in on your web business, you have to come up with something special.

  • ManagementMichael Jones - FCSIJune 24, 2021
    Convenience vs. customer experience: the food delivery trade-off?

    Food delivery operators, using ghost kitchens, all aspire to be different, better and special, but can they ever truly match a quality restaurant experience without compromising on convenience, and vice versa?

  • Kitchen 4.xSonja Planeta – Fallstaff ProfiJune 22, 2021
    Meat substitute: not a disclaimer

    The popularity of plant-based meat substitutes continues. This constantly gives food startups new ideas that leave nothing to be desired in terms of taste. We took a closer look at five innovations.

  • Chef's LifeLucas Palm - RollingPinJune 15, 2021
    Do (not) finish me off

    The sound and not-so-young convenience production industry is finally speaking up for itself. Why they feels so at home in their potato outfit these days – and what role first true fan Louis plays.

  • Chef's LifeHeike LucasJune 10, 2021
    Bread and games

    If you want to know how to make 90,000 people happy in the shortest amount of time, ask Stefan Pappert. After all, the 3 Lions' lead chef works at Wembley National Stadium, Emirates Arsenal, Chelsea Stamford Bridge as well as Windsor,...

  • Chef's LifeKTCHNrebel Editorial TeamJune 7, 2021
    Best Chefs of Instagram 2021

    Haute cuisine meets snackable content: the perfect mix! It's not just in kitchens around the world that things are bubbling, simmering and sizzling away. Many international top chefs are also brandishing their virtual wooden spoons on Instagram. The result? Feeds and...

  • ManagementTina Nielsen - FCSIMay 31, 2021
    An open and shut case: restaurants re-opening wrap-up

    Depending on where in the world you look, the foodservice sector is at very different stages of reopening as we continue to emerge from the pandemic

  • Trend KitchenJacquetta Picton - FCSIMay 26, 2021
    A taste for change

    “What’s good for the planet is good for us” is a major driving force behind the rise of plant-based eating. But, is it a sustainable trend or a passing fancy?

  • Chef's LifeAlexandra Embacher - Falstaff ProfiMay 20, 2021
    Mycology: the trumpet of death

    At first glance, this edible mushroom is rather off-putting to laymen due to its sooty grey to black color. But this reluctance disappears once the trumpet of death mushroom hits the taste buds.

  • Chef's LifeIlona MarxMay 14, 2021
    “There is always a light at the end of the tunnel.”

    The trip to Hiša Franko takes you along winding country roads and follows the turquoise Soča River through a valley with the same name in the Julian Alps. Kobarid, a small town in northern Slovenia, lies in the middle of spectacular...

  • Chef's LifeAlexandra Gorsche - Falstaff ProfiMay 11, 2021
    Food School: Moai Caviar

    The light green sea grape with a crisp bite: Moai Caviar. If you're looking for a plant-based alternative to fish roe, then this is it. Umibudo, a Japanese word that translates into English as "sea grapes" or "green caviar," is similar...

  • ManagementMichael Jones - FCSIMay 6, 2021
    Ghost kitchens: Operational recipes for success

    From the power of effective storytelling to a discussion of piano-playing cat memes – and a host of technical detail in between – Rational’s latest webinar addressed the next stage of ghost kitchen development: operational success.

  • Chef's LifeAlexandra Gorsche - Falstaff ProfiMay 3, 2021
    Organic Garden

    Rethinking the food cycle with Organic Garden. From the farm to the plate, everything from a single source – that's how you could sum up Organic Garden's sustainable concept.

  • Chef's LifeLucas Palm - Rolling PinApril 29, 2021
    Tour de Beef

    Farmers and producers in all corners of the world are playing around with creating the absolute best steak on the planet, in small quantities but on a grand scale. Why linseed oil turns calves into the most resilient cattle – and...

  • ManagementNikolaus Zoltan - Rolling PinApril 27, 2021
    Here are the hotel trends of a post-Corona future

    The travel and tourism industry is undergoing an irreversible transformation. However, the trends are not as obvious as you might think. What trend researcher Oona Horx-Strathern has found out about "healthness" concepts and why digital upgrading might be counterproductive.

  • InnovatorsTina Nielsen - FCSIApril 22, 2021
    Seven foodservice start-ups to watch

    Innovation in foodservice remains undimmed, despite a challenging year. We pick seven of the most exciting start-ups to keep an eye on in the future.

  • Chef's LifeJacquetta Picton - FCSIApril 19, 2021
    Sustained by the sea

    Providing food for the world’s growing population is a perennial problem. Is it possible to find a way to reap the harvest of the oceans today and sustain this vital resource for tomorrow?

  • Chef's LifeAlexandra Gorsche - Falstaff ProfiApril 15, 2021
    Food School: red bananas

    The popular tropical fruit decked out in an extraordinary garment: red bananas. braised, roasted or baked, the red banana enriches many dishes thanks to its wonderful flavor. This fruit tastes really great combined with oranges, kiwis, pineapples, mangos and peaches.

  • Chef's LifeAlexandra Gorsche - Falstaff ProfiApril 13, 2021
    Golden Oldie

    Rethinking is required. Most breeders in Austria focus on Fleckvieh cattle and strive to produce as much meat as possible from young heifers and young bulls, as this yields the highest price. However, an extraordinary tasting showed that it's actually older...

  • ManagementIlona MarxApril 7, 2021
    Food and the City

    "We need to leave the indoors behind, and take over informal spaces!" Jan Knikker's call for the revitalization of inner cities almost sounds as though he is aiming for some sort of guerrilla warfare.

  • ManagementBarbara E. EulerMarch 31, 2021
    What’s behind the trend of private-label products for restaurants

    Making a profit, keeping your business in the hearts and minds of your guests and offering your employees a perspective – that's probably what all restaurateurs currently dream about. The solution? Sell brand-name products – that is, your very own! Consciously...

  • Kitchen 4.xMichael Jones - FCSIMarch 23, 2021
    The future is now: how robots will change kitchens

    Headquartered in London, UK, but conceived via Russia, Moley Robotics has developed and launched for consumers the world’s first robotic kitchen based on a multifunctional cooking platform. Founder and CEO Mark Oleynik discusses Moley’s potential for commercial kitchens

  • Chef's LifeAlexandra Gorsche - Falstaff ProfiMarch 16, 2021
    Food School: glass eels

    Glass eels are highly sought after on the plates, their species are endangered. Javier Mendoza goes into raptures when he talks about Angulas. As pintxo with salmon on white bread, the native of Nuremberg with Andalusian roots served this delicacy in...

  • ManagementJacquetta Picton - FCSIMarch 8, 2021
    All about Ghost Kitchens

    Ghost kitchens were already a strong trend before Covid-19 turned the world upside down. A Trend Talk webinar from Rational debates their place in the foodservice offering of the future.

  • ManagementBarbara E. EulerMarch 3, 2021
    Eagerly craving a trip to a restaurant

    Corona and endlessness – that's how it sometimes seems. This means it's not always easy to stay optimistic, especially in the restaurant business. Why fight for this business? Who knows if anyone will still have the desire, time and money for...

  • Chef's LifeLucas Palm - RollingPinFebruary 24, 2021
    MONO MEAT MANIA

    In an age of growing scepticism about meat, single cuts have the power to define entire restaurant mono-concepts. They embody perfect craftsmanship and transparency, and are often significantly cheaper than what are considered to be high-end pieces. How a tough cut...

  • InnovatorsIlona MarxFebruary 22, 2021
    “If you can’t beat them, eat them.”

    Bouillabaisse made from Chinese mitten crab, venison from Nile goose, goulash from nutria: Why not restore the ecological balance by becoming a predator of invasive species?

  • InnovatorsLucas Palm - RollingPinFebruary 17, 2021
    Samba di São Paulo

    With his carnivalesque menu selections, Brazilian Ivan Ralston brings São Paulo's unique multiculturalism to the plate. Find out why he berated the Michelin Guide over the phone and the story behind his jazz studies.

  • ManagementBernhard Leitner - Rolling PinFebruary 15, 2021
    The winners, the losers and the virus

    Corona has terrorized us long enough. Time to refocus on a positive future and dare to take a gastronomic glance at 2021.

  • Kitchen 4.xMichael Jones - FCSIFebruary 10, 2021
    Automation for the people

    Robotics and automation are changing the hospitality sector at an exponential rate. Keith Tan, CEO and founder of Crown Digital IO, tells us how the robotic barista ELLA is changing the face of F&B one cup of coffee at a time.

  • Chef's LifeMichael Pech - FalstaffFebruary 8, 2021
    Deep frozen blast chilled

    The techniques have been commonplace for some time now. But freezing and blast chilling can do more than extend food shelf lives - they’re also a great way of making kitchens more efficient.

  • Chef's LifeMichael Pech - Falstaff ProfiFebruary 3, 2021
    Sharp knives, gentle care

    They are the most sacred tool of any chef and deserve to be properly cared for. How to properly keep knives clean, sharpen them to perfection and store them in the best possible way.

  • Chef's LifeGabrielle AliothFebruary 1, 2021
    Seaweed – the answer to everything

    "Not only is this ocean superfood extremely healthy, it also can solve both global food and environmental problem," says the young Irish marine biologist, Paul O'Connor. With his startup "This is Seaweed" he's looking for possible ways to bring this tasty...

  • ManagementTina Nielsen - FCSIJanuary 27, 2021
    Workplace dining: why foodservice must adapt

    With next to no office staff to serve, foodservice in the workplace largely ceased to exist as Covid-19 spread across the world. Post-pandemic it needs to be flexible to fit a market segment in flux.

  • Kitchen 4.xJacquetta Picton - FCSIJanuary 25, 2021
    Hospitality spaces as Vaccination stations?

    The Covid-19 vaccine, in all its forms, is the beacon of hope that we will one day all be able to go out and mingle freely. Hospitality companies have leapt in to offer their spaces as vaccination stations.

  • Chef's LifeSarah Helmanseder - Rolling PinJanuary 21, 2021
    Mother of food

    She swam with horses in the Hutt river, fell in love with Fergus Henderson, and opened Rochelle Canteen in an old bike shed. There, the one and only Margot Henderson has created a new home for classical british cuisine.

  • ManagementJacquetta Picton - FCSIJanuary 19, 2021
    First and best meal of the day

    As more people now work from home, many experiencing a commute of minutes rather than hours, what will happen to the breakfast-to-go market?

  • Chef's LifeMichael Jones - FCSIJanuary 14, 2021
    Celebrating 2020’s heroes of hospitality

    The world over, 2020 was a year to write-off as a bad memory for most, but we must pause to reflect on the game-changing contributions to the industry by some extraordinary individuals.

  • ManagementJacquetta Picton - FCSIJanuary 12, 2021
    10 key foodservice trends in 2021

    The year 2020 was a year for the industry to forget, but a New Year brings new hope. It also brings new trends – plus, the continuation of some current ones into 2021.

  • ManagementNicola Afchar-Negad - FalstaffJanuary 7, 2021
    Rosy days

    A steak restaurant decorated in pink? "Of course,"says architect Ester Bruzkus. The oldest color in the world can actually do anything, you just have to trust it. Encouraging words.

  • Chef's LifeAlexandra Embacher - Falstaff ProfiJanuary 4, 2021
    Food School: Dead Man’s Fingers

    Dead Man's Fingers, the rare blue cucumber brings in pizzazz. Called the blue pod, Dead Man's Fingers as well as Blue Sausage Fruit, these fruit stand out thanks to their unusual cobalt blue to blue-violet color.

  • Chef's LifeSonja Planeta – Fallstaff ProfiDecember 28, 2020
    A collision of taste, aromas and sensor technology

    Whether you're sensitive to bitter tastes or not, no other taste component has greater individual, varying personal perceptions. Sensor technology findings are still used relatively seldom in gastronomy. However, understanding how to deal with taste and aroma in the proper way...

  • InnovatorsAlexandra Polič - RollingPinDecember 23, 2020
    Spot: León

    Pía León was the first woman in the kitchen at Central. At the time, everyone expected a honeymoon and maternity leave. But today things look differently, considering she was named Latin America’s best Female Chef 2018 and runs her very own...

  • ManagementTina Nielsen - FCSIDecember 21, 2020
    Sowing the seeds of success

    Plant-based food is proving to be a growing and lucrative profit center for operators worldwide. Alongside the future potential in lab-grown meats, the market represents an opportunity big brands can no longer keep off the menu.

  • ManagementJacquetta Picton - FCSIDecember 16, 2020
    Coping with the crisis

    As we near the end of 2020 and the development of three vaccines against Covid-19 gives hope to us all, we explore the inevitable changes this past year has brought to the foodservice landscape

  • Chef's LifeIlona MarxDecember 14, 2020
    Mother Nature’s Son

    It is truly the Garden of Eden for health food enthusiasts – over seven acres of sun-kissed land in the middle of the Camargue, with 200 different kinds of fruit and vegetables growing in Mother Nature's most beautiful setting.

  • Kitchen 4.xLukas Medek | Falstaff ProfiDecember 11, 2020
    Unoccupied beds? HospitalityHelps sets an example for Covid patients.

    The hotel technology enterprise Cloudbeds has developed an impressive creative concept, which utilizes empty hotel rooms to full capacity. The initiative HospitalityHelps offers an online platform which provides rooms for Covid-19 patients, as well as their family members or caregivers.

  • InnovatorsGabrielle AliothDecember 9, 2020
    Swiss high-flyer waiting for Salzburg Airport

    Awarded three Michelin stars and 19 Gault&Millau points, international top chef Andreas Caminada has been on an unprecedented rise for many years. In December, the Swiss chef was supposed to present his IGNIV restaurants in Hangar 7 at Salzburg Airport, where...

  • ManagementIlona MarxDecember 7, 2020
    Japanese konbinis – the smallest service centers in the world

    Eat and shop around the clock. Japanese konbinis are much more than multifunctional service centers. In fact, they have long held cultural significance in the country, and sell a truly amazing array of food and snacks.

  • ManagementMichael Jones - FCSIDecember 3, 2020
    Certainty in change: predicting the next decade

    ‘Sure things’ might be easier to predict when the going is good, but how impacted are long-term restaurant trends when a global crisis strikes?

  • Chef's LifeBarbara E. EulerNovember 30, 2020
    Goose easy peasy

    We used to say the way to win a man's heart is through his stomach. However, these days it's all about comfort food. In other words, food that is tasty, comforting and indulgent, food that evokes the past with the same...

  • Kitchen 4.xTina Nielsen - FCSINovember 26, 2020
    Ghostly growth: the rise of dark kitchens

    The growth of dark or ghost kitchens has accelerated in this challenging year as the delivery-only concept has provided foodservice operators with a different way to trade during the pandemic.

  • ManagementBarbara E. EulerNovember 20, 2020
    Ready for all three phases of the pandemic

    Corona comes in waves, and the measures imposed constantly keep us on our toes. At times everything is under control and restrictions are lifted for the most part. However, at other times lockdown measures are adapted according to the current situation...

  • Kitchen 4.xHeike LucasNovember 18, 2020
    Kitopi – a rising star in the Ghost Kitchen sky

    Kitopi is one of the world's leading cloud-based kitchen platform. Founded in January 2018, Kitopi is now helping more than 150 restaurants to become fit for the age of delivery services. State-of-the-art kitchens and trained personnel form the basis of Kitopi's success.

  • Kitchen 4.xJacquetta Picton - FCSINovember 16, 2020
    Virtual restaurants: new model hospitality?

    After the worst few months in hospitality history is the app-powered takeout and delivery model of virtual restaurants a beacon of hope or the start of a slippery slope?

  • ManagementBarbara E. EulerNovember 13, 2020
    Outside is the new in

    One thing we all have to used to is that Corona is a permanent guest and the measures surrounding it are impacting and driving business – to a sometimes greater, sometimes lesser degree. However, even the strictest of lockdowns is over...

  • Kitchen 4.xBarbara E. EulerNovember 11, 2020
    The future of the hotel industry

    Even if we sometimes feel it is only possible to plan things day-by-day, it is still intriguing to ponder what the future might hold. This is particularly true when it comes to the hotel industry, which has been hit so hard...

  • Chef's LifeALEXANDRA GORSCHE - FALSTAFF PROFINovember 9, 2020
    Zero waste: empty organic waste containers are the future

    United Against Waste, in cooperation with the University of Natural Resources and Applied Life Sciences, Vienna and the University of Applied Sciences, Oberösterreich, has investigated the sources and causes of food waste. These are the results:

  • ManagementJacquetta Picton - FCSINovember 4, 2020
    The evolving food-to-go opportunity

    With the second wave of Covid-19 already encroaching we look at what lockdown lessons can be carried forward to help businesses survive and thrive.

  • Chef's LifeIlona MarxNovember 2, 2020
    Inua vs Corona: How the Japanese Noma fights the virus

    Copenhagen's Noma is considered one of the best restaurants in the world. René Redzepi's radical focus on only using local products, creating purism on the plate and a casual to hospitality – all this has inspired many young chefs around the...

  • Chef's LifeEditor - Falstaff ProfiOctober 28, 2020
    A menu à la food waste

    Food waste and disposable tableware are not necessary. With their project Wasteware, Kilga and Gollacker demonstrate how sustainable design and cuisine can happen. In Europe, almost 90 million tons of food are thrown away, and about 30 million tons of waste...

  • ManagementAlexandra Gorsche - Falstaff ProfiOctober 21, 2020
    Five tips for a personal brand

    KTCHNrebel gives tips on how to create a personal brand in five steps.

  • Chef's LifeMaria-Jacoba Geremus - FalstaffOctober 19, 2020
    Flourishing Prospects

    Whether sugar-coated, dried, powdered, concealed as essence or nicely laid out – many flowers are edible and increasingly end up on our plates and in our glasses.

  • Chef's LifeIlona MarxOctober 15, 2020
    Fish Wall Street

    Tokyo’s Toyosu Market is to seafood what Wall Street is to stocks and bonds: a financial seismograph for the entire industry, a hub of world trade. The number-one currency here is tuna, the most important of the five hundred-some types of...

  • ManagementBarbara E. EulerOctober 13, 2020
    Saving the world spoon by spoon

    Eating well and saving the climate – an impossible task? Not at all! Those who embark on a well-informed journey into the future of gastronomy will still be at the forefront tomorrow and beyond. The digital conference HolyTisch was full of...

  • Chef's LifeHeike LucasOctober 8, 2020
    Vintage cooking, contemporary method

    Sometimes gastronomy behaves like the fashion industry: more and more trends in less and less time. And then, there are things that become timeless. Such as vintage fashion. Or smoking food. But what is behind the trend of re-energizing an apparently...

  • Kitchen 4.xBarbara E. EulerOctober 5, 2020
    A tasteful step into the future

    These are the times. Nobody knows what it will be like tomorrow, let alone the day after tomorrow. It is futile to ask what gastronomy will look like in the next few decades, what we should get ready for and how...

  • ManagementAlexandra Gorsche - Falstaff PROFISeptember 28, 2020
    Do it for the gram!

    Sure, the price is right and the sites nearby – sounds good. But neither of these are the top priorities for younger generations. How Instagram is changing the hotel industry and why you shouldn't simply ignore it: see for yourself.

  • ManagementNicola Afchar-Negad - FalstaffSeptember 24, 2020
    Inside out: Biophilic design

    This type of design has long influenced architects and interior designers. Now, more and more hotels have started using their own “lite” version...

  • ManagementLiz Cooley - FCSISeptember 21, 2020
    Cutting plastic out of the kitchen

    Leading the way in the foodservice fight against single-use plastic. Plastic. The once wonder material offering countless benefits is now increasingly vilified in the court of public opinion. And perhaps rightly so. With just 9% of all the plastic ever produced...

  • Chef's LifeRomilly Leech - FCSISeptember 17, 2020
    The meat of the matter

    Carrie Chan CEO of Avant Meats discusses the science behind the most sustainable and energy efficient alternative to meat production: cultivated meat. In 2015, businesswoman Carrie Chan went vegan. Soon after, she realized that the threats to the planet posed by...

  • Kitchen 4.xChristoph KristandlSeptember 15, 2020
    Urban food: How agriculture is becoming an urban economic system

    In the future, food production will move closer to consumers – right into cities, supermarkets and restaurants. It doesn't get fresher or more local than this!

  • Chef's LifeLiz Cooley - FCSISeptember 10, 2020
    Just what the doctor ordered

    How one Illinois food hall is serving up not just a great variety of food, but unique opportunities for female and minority-owned businesses. Offering a delicious array of flavors all under one roof, with the ease and comfort of a communal...

  • InnovatorsIlona MarxSeptember 7, 2020
    Lots new in the North

    For many centuries, surviving a long Nordic winter in Finland was something you had to be prepared for – those who did not take proper precautions were in for it. Collecting, drying, pickling, salting and fermenting were therefore an essential part...

  • ManagementFalstaff ProfiSeptember 4, 2020
    What will travel be like during the days of Corona?

    The effects of the Corona crisis on the hotel and tourism industry are becoming increasingly obvious and tangible. mrp hotels knows what should be taken into account for the summer. The Covid-19 pandemic imposes new requirements on hotels. How long these...

  • ManagementHeike LucasSeptember 2, 2020
    Expert Summit Hotel & Marine: high flying for inquisitive minds

    Business is booming, the place is the talk of the town, sales are steady and there is plenty left over by the end of the day.  Yes, this is all happening despite the days of Corona. You can do this in...

  • ManagementLiz Cooley - FCSIAugust 27, 2020
    Practical guidance for how restaurant operators can bounce back

    We take a look at the key considerations for restaurants as they reopen. As restrictions lift in countries around the world, bars, restaurants and cafes are once again serving guests with, not just great food, but the opportunity to break bread...

  • InnovatorsTina Nielsen - FCSIAugust 24, 2020
    British chef Ben Tish on his most personal project yet

    On the back of the successful opening of his most recent restaurant, Norma in central London, Ben Tish is keeping very busy indeed.

  • ManagementNicola Afchar-Negad - FalstaffAugust 18, 2020
    Restaurant 4.0: affective hospitality

    The restaurant of the future, or 4.0 as it were, is the subject of trend research, competitions and wild speculation. KTCHNrebel took a "seat" in the digital classroom and checked out what is going on.

  • Chef's LifeLucas Palm - Rolling PinAugust 13, 2020
    The New age of food – How is convenience created?

    How is convenience created? What really matters during production? We offer an exclusive look behind the scenes in this industry, which was so forward-looking in the days of Corona, and let you know what ghost kitchens, roasting lines and meat cubers...

  • ManagementLiz Cooley - FCSIAugust 11, 2020
    A flexible approach to foodservice

    How social distancing and capacity limits, along with consumer confidence and footfall, have implications for the overall food-to-go environment

  • InnovatorsLiz Cooley - FCSIAugust 7, 2020
    From social media to a socially distanced new food experience

    How one UK restaurant business, started by YouTube star Mikey Pearce, has embraced the concept of dark kitchens as a way forward in the restrictive landscape of Covid-19.

  • ManagementMaria-Jacoba Geremus - FalstaffAugust 5, 2020
    Contactless comeback

    The hotel industry has practically come to a standstill due to the global Covid 19 lockdown. But what strategies can be used to make a comeback that does justice to employees and guests? In a recently published study, the Fraunhofer Institute...

  • ManagementHeike LucasAugust 3, 2020
    A glance into the culinary crystal ball: Hanni Rützler’s Food Report

    A look back: In many ways, Hanni Rützler's Food Report is a lot like Santa Claus: you can hardly wait to see what goodies are in store for you. This year Rützler surprised us yet again by offering up a new...

  • InnovatorsMaria-Jacoba Geremus - FalstaffJuly 30, 2020
    Better Beds

    A good night's sleep should be the main hallmark of any hotel. KTCHNrebel spoke with sleep expert Jens Rosenbaum and hoteliers about sleeping, lying comfort and what you can do to ensure sound sleeping.

  • ManagementLucas Palm - Rolling PinJuly 28, 2020
    The future is now!

    In an exclusive interview, Harry Gatterer, Managing Director of the "Zukunftsinstitut" reveals how Corona has changed the working world forever - and why the gastronomy industry may be headed for a battle in the trenches...

  • ManagementLiz Cooley - FCSIJuly 24, 2020
    Stay in or take away?

    As the foodservice industry adapts in light of the Coronavirus pandemic, Rational invites experts from across the industry to share their insights on how to achieve growth in the food-to-go market.

  • ManagementHeike LucasJuly 22, 2020
    How to become an outstanding brand for hospitality

    Edward Francis ditched his A levels to learn more about food, wine, design, branding and all the other ingredients of an unforgettable hospitality experience. In 2015 he felt good enough to set up his Rebel Agency and gradually evolved his business...

  • Chef's LifeIlona MarxJuly 20, 2020
    Bauhaus for restauranteurs

    René Redzepi’s already written history. Now he’s moving on to textbooks. Noma revolutionized Scandinavian cuisine by drawing inspiration from a Swedish Army survival handbook; now its owner has his eyes on a very different prize. In 2011, seeking new ways to...

  • ManagementMichael Pech - Falstaff ProfiJuly 16, 2020
    Hygiene is now more important than ever

    Will the industry have to adjust its hygiene standards in the future? KTCHNrebel asked a hospital cook, a hygienist and a disinfectant manufacturer – in other words, those who really need to be in the know – about what "optimal" hygiene...

  • ManagementIlona MarxJuly 6, 2020
    The entire world on an island – Reffen Street Food

    Street food is all the rage. Since Copenhagen is a gastronomic hot spot, one of the most notable examples is Reffen – Northern Europe's largest street food market, which opened its doors here in May 2018.

  • ManagementLiz Cooley - FCSIJune 30, 2020
    Lockdown, stock and barrel

    We take a look at the impact of coronavirus on the European supply chain and how food and beverage producers are adapting now the lockdown is lifting. Lockdown has severely impacted the foodservice industry, with many businesses, including countless restaurants and...

  • ManagementJacquetta Picton - FCSIJune 25, 2020
    Hospitality is ready to serve

    As the foodservice world opens up in a post-pandemic era, we take a look at what customers, venturing out after months in lockdown, can expect to experience across the globe.

  • InnovatorsIsabell KniefJune 22, 2020
    Eduard Xatruch: pushing the limits of the imaginable

    Just sit back and let the adventure come to you - an evening at Eduard Xatruch’s restaurant is like a trip to the movies, minus the stale popcorn.

  • ManagementJon Horsley - FCSIJune 18, 2020
    Allergens in foodservice: the state of play

    Before the Covid-19 pandemic struck, European hospitality had begun to focus increasingly on allergens and food safety across Europe. But as Jon Horsley discovers, there will still be some way to go to eliminate risk for diners when the shutdown is...

  • Chef's LifeKTCHNrebel editorial teamJune 15, 2020
    20 Best Chefs on Instagram 2020

    Underdogs and top stars, hobby and professional gourmets: They all cavort on Instagram. Instagram connects gourmets across kitchen and country borders. This year, the gastronomic community is provided with highlights from all over the world, expanding culinary horizons and triggering food...

  • ManagementHeike LucasJune 10, 2020
    How will news be spread around the world?

    On the 5th of May RATIONAL, world market leader concerning the topic of combi-steamers, presented its latest model: the iCombi Pro. For the first time exclusively online. KTCHNrebel interviewed Michael Fink, Executive Vice President Marketing, who has been working with RATIONAL...

  • Kitchen 4.xChristiane VargaJune 8, 2020
    Let’s connect! Food transparency through blockchain

    Recent food-related scandals (horse meat lasagna, anyone?) as well as increased health and ethics awareness have made many consumers realize just how little they actually know about many of the foods they eat. Now, the demand for transparency is growing -...

  • ManagementJon Horsley - FCSIJune 4, 2020
    Protect to serve – the issue of kitchen safety

    In light of cases of kitchen workers suing high-profile restaurants for injuries sustained on the job, Jon Horsley talks to foodservice professionals about how to ensure best practices for safer workplaces are in place for when the Covid-19 shutdown is lifted

  • ManagementIlona MarxJune 2, 2020
    From one, everyone learns

    A city is writing gastronomic history. While in other parts of the world the clocks continue to tick at their usual pace, in Copenhagen the future already seems to have arrived. Apparently, the Danish capital offers an ideal breeding ground for...

  • ManagementBarbara E. EulerMay 27, 2020
    Pandemic of ideas for restaurants

    The new rules spoil pleasure and enjoyment? No Way! Gastro-Professionals worldwide show us: True hospitality can survive this crisis and hygiene measures don’t need to be an obstacle. Some restaurants in this list have been using these concepts for decades -...

  • Chef's LifeIlona MarxMay 25, 2020
    Raw desire

    A health food deli is shaking things up on the Florentine culinary scene. #RAW, in the up-and-coming Santo Spirito district, breathes new life into traditional Italian fare.

  • ManagementHeike LucasMay 20, 2020
    The order of the day: New hygiene standards in the hotel

    Gradually the hotels are opening their doors again - following new rules. While in the past shaking hands, mini-bar and a well-filled breakfast buffet were a sign of appreciation for the guest, in the days of Covid-19, this has now changed....

  • ManagementAdam O’ConnorMay 18, 2020
    Zoom in to the New Work dangers for caterers

    What do you mean return to work? I’ve been at work for the last 6 weeks, I was just using my home office. As I sat on one of my clients Zoom calls this week I could understand the perspective, although...

  • ManagementHeike LinnarzMay 14, 2020
    China as a blueprint – What’s after the crisis?

    Who needs adventure anymore? Europe is loosening the lock down a little more every day and it is already clear that nothing will ever be the same again. But how will it be? Nobody can say that for sure, but you...

  • ManagementTina Nielsen - FCSIMay 12, 2020
    Foodservice in a post-pandemic world

    As countries around the world start to emerge from lockdown, restaurants have to face up to the challenges imposed by Covid-19. Tina Nielsen speaks to chefs and consultants about how the restaurant landscape is likely to change and what it means...

  • ManagementHeike LucasMay 5, 2020
    What does the food service world look like after Corona?

    One part of the world has almost made it, the other is still in the middle of it - the Corona crisis leaves no one untouched. In the last few weeks no stone has been left unturned anywhere, the world has...

  • ManagementIlona MarxApril 30, 2020
    From 90 to 250 meals: Against the crisis with luxury delivery service

    Only a few months ago, at the end of 2019, Eric Menchon of Le Moissonnier in Cologne was named "Chef of the Year" by the editorial staff of "Feinschmecker". Four months after the turn of the year, nothing is the same...

  • ManagementNicola Afchar-Negad - Falstaff PROFIApril 27, 2020
    Coffee-Company

    We have already heard about the idea of coworking, which is something like a patchwork office. However, more and more hotels – and in US, also restaurants – are offering up their tables to digital nomads.

  • Chef's LifeAlexandra Gorsche - Falstaff PROFIApril 23, 2020
    Hemp – A crash course

    Ostrasized or valued? The consensus is in: the potential of this plant has not yet been fully tapped. One of the oldest  crops in the world, hemp has always been cultivated and used by civilizations in many different ways.

  • ManagementLiz Cooley - FCSIApril 21, 2020
    Purpose in a time of coronavirus

    Purpose has become something of a buzzword over the last few years, as companies in every sector strive to develop a more engaged and productive workforce.

  • Kitchen 4.xBarbara E. EulerApril 16, 2020
    All the flavor that’s fit to print

    Printing already revolutionized the world once. It could be time for a repeat performance. Back in the 15th century, it was the printing press. The 2020 printing revolution involves a very different product: plant-based meat. Culinary sensation or cheap gimmick? We...

  • ManagementAlexandra Gorsche - FalstaffApril 14, 2020
    Corona – a chance for the gastro?

    Companies such as the Viennese "Steirereck" are showing the way and setting themselves apart from the competition. Secure the decisive advantage for yourself!

  • ManagementLiz Cooley-FCSIApril 7, 2020
    The response to COVID19: How the restaurant sector is adapting from table service to delivery

    As the Covid-19 pandemic continues its devasting spread, the foodservice industry across the globe is feeling the effects. With several countries now in lockdown and others encouraging extreme social distancing, dining out has become nearly impossible.

  • ManagementMichaela KirschnerApril 1, 2020
    How restaurants are generating revenue even during the Corona crisis

    The Corona pandemic is affecting every company. Some companies are in fear for their existence, while others are being supported by their primary sales channel during this extraordinary time: online. Entrepreneurs who hadn’t yet considered alternative sales channels before 2020 are...

  • ManagementBarbara E. EulerMarch 30, 2020
    The Avocado Show: How to run a whole restaurant concept with this green super fruit

    You can enjoy them in a salad or as a dip, pure or seasoned, and in every case know you're eating something really healthy. We're talking about avocados. No wonder so many people love these green versatile wonders! Ron Simpson and...

  • ManagementStephanie Bräuer - FALSTAFF PROFIMarch 26, 2020
    Gastro power through women

    What?! International Women's Day was weeks ago and now we're already back to talking about this? Sorry, but this is something we have to discuss. After all, this puts us right smack in the middle of one of THE industry's most...

  • Chef's LifeAlexandra Gorsche - Falstaff PROFIMarch 23, 2020
    Food School: Vegan Pulled Pork Alternatives

    Pulled Pork has been in trend for years, but vegetarians and vegans don't have to fear missing out on anything: For them and all those who would like to try something new, there are simple, natural and above all fruity alternatives.

  • InnovatorsMelinda Joe-FCSIMarch 17, 2020
    Bring it on home

    After a career that has taken him around the world, chef Jonathan Gushue has settled on a remote island close to his birthplace. He tells us about the journey.

  • ManagementBarbara E. EulerMarch 12, 2020
    Not hungry for panic – carefree lunches in the days of Corona

    Gastronomy is rarely mentioned when it comes to taking measures against the Corona virus. At most, the only question asked is a sad one: "Eat out or stay at home?" However, restaurateurs can do quite a lot to protect guests and...

  • ManagementIsabell KniefMarch 9, 2020
    War of the Stars – The power of Michelin, Varta and Gault-Millau

    Each year it brings tears, tantrums and cries of joy: the Michelin star, which lifts the stars and starlets of the gourmet kitchen into the heavens of top gastronomy in the restaurant guide known as the Michelin Guide. Some cooks liken...

  • ManagementSarah Helmanseder - Rolling PinMarch 4, 2020
    Mayday fish in distress

    Overfished oceans, cheap fish pumped full of hormones...we can’t keep this up for much longer! The future lies in sustainable aquaculture, whose pioneers have begun showing the world the way forward.

  • Chef's LifeMaya WilsonMarch 2, 2020
    One hundred percent passion

    The shortage of skilled workers makes today's gastronomy industry hot under the collar. The future looks bleak. However, the orange flame adorning the aprons of the Guerilla Chefs exudes nothing but confidence. With a completely new range of programs and courses,...

  • InnovatorsSarah Helmanseder - Rolling PinFebruary 26, 2020
    Chefs of the Decade

    The Giants: These ten exceptional chefs revolutionized the culinary decade with thier brilliant creations, innovative techniques, and groundbreaking concepts.

  • InnovatorsIsabell KniefFebruary 24, 2020
    Selim Varol: A gastro career-changer with a weakness for urban art

    Street art meets street food: Since 2013, What’s Beef has been conquering the hearts of urban burger lovers across Germany. Selim Varol imports American big-city atmosphere to the country, combining it with the best ingredients from around the region. His recipe...

  • Chef's LifeIsabell KniefFebruary 19, 2020
    How much does one earn in gastronomy – An international overview

    We shouldn't talk about money. Or should we? We take a look at the current state of wages and salaries in gastronomy: How much does a chef earn during their training – and how high a salary can they expect...

  • ManagementMaya WilsonFebruary 17, 2020
    More kitchen for more chefs – coworking in gastronomy

    The austrian start-up Herd operates a large kitchen with the look and feel of a modern coworking space, where complete beginners, career changers and professional chefs share pots and pans as well as their passion for cooking.

  • InnovatorsHeike LucasFebruary 12, 2020
    Professional kitchens are getting smarter.

    Digitization, networking, artificial intelligence - everyone’s talking about them, and now they’re becoming a top priority in professional kitchens around the world. And that includes Rational, the Landsberg-based manufacturers specializing in thermic food preparation appliances and equipment.

  • ManagementThomas Lawrence - FCSIFebruary 10, 2020
    Commercial and domestic kitchens: Dependable and durable or dramatic change ahead?

    Commercial and domestic kitchens as we know them are set for dramatic, perhaps even revolutionary change, according to research by investment banking firm UBS. But are they right?

  • Chef's LifeThomas Lawrence - FCSIFebruary 6, 2020
    CBD: Game-changing hit or passing fad?

    CBD, THC, hemp, cannabis – trendsetters are touting them as the next big high for food service operators, but legislators remain concerned.

  • Chef's LifeBarbara E. EulerJanuary 30, 2020
    Check out what’s fermenting!

    Fermentation is the next big thing. Trendy kitchen professionals are catapulting techniques from the olden days directly into the future.

  • InnovatorsBarbara E. EulerJanuary 27, 2020
    Hilton Prague – Latest food production trends for large scale events

    Franco Luise doesn’t shy away from big jobs. As the kitchen director of the Prague Hilton, he manages a team of almost 70 chefs - and has made as many as 1500 guests happy at once with his culinary creations. His...

  • Chef's LifeHeike LucasJanuary 22, 2020
    Five-star cuisine and starry nights

    After six weeks crossing Kavango Zambezi National Park, living among oryx, antelope, and kudu herds, René Linke’s passport has just two blank pages remaining. The others are covered in stamps, testaments to his travels through Angola, Botswana, Namibia, Zambia, and Zimbabwe....

  • ManagementIlona MarxJanuary 20, 2020
    Hey good lookin’!

    The big cities of the world are full of restaurants with concepts planned down to the tiniest detail, but many places don’t extend that same passion for design to staff clothing. That’s beginning to change.

  • Chef's LifeIlona MarxJanuary 16, 2020
    The restaurant at the end of the universe

    The World’s Best Restaurant of 2019 is about as far away from glamorous metropolitan life as you can get... but here, in the South African fishing village of Paternoster, De Wolfgat creates dimensions of flavor that big-city foodies can only dream...

  • Chef's LifeChristoph KristandlJanuary 13, 2020
    Eat Art – How art and design change the way we look at our food

    When artists and designers focus on food, the mind also gets nourishment. With their creations they go beyond the limits of what is possible, and reveal to us what the future might hold.

  • ManagementIlona MarxJanuary 9, 2020
    Home of the climate-positive burger

    Sustainable gastronomy is the name of the game these days. It’s become glaringly obvious in recent years that every industry - yes, really, every single one - will need to do its part if we’re going to get anywhere near achieving...

  • ManagementBarbara E. EulerJanuary 7, 2020
    “Lifestyle and atmosphere”

    Retail gastronomy has a lot of potential – if it is done well. But what does this mean? How do I make my customer really hungry for more? Where do I find inspiration? And how can I have that little special...

  • InnovatorsAlexandra Polic - Rolling PinJanuary 3, 2020
    Hidden treasures

    “I’m Pía León, from Lima, Peru,” Latin America’s Best Female Chef introduces herself modestly. The blonde Peruvian doesn’t seem the type to let success go to her head. We Germans tend to think of Latin Americans as easy-going, and she certainly...

  • Chef's LifeLucas Palm - Rolling PinDecember 30, 2019
    Gastro glamour and food punks

    The HongKong Special Administrative Region is also a glowing exception in gastronomic terms: How can it be that a Spainard is revolutionizing Japanese cuisine, that a Frenchman isn't into fusion cuisine and an Italian is making the world's best pizza in...

  • InnovatorsLucas Palm - Rolling PinDecember 23, 2019
    The dream catcher

    On the western shore of Lake Garda, the exceptional chef Riccardo Camanini turned a simple bathing beach into a first-rate culinary Mecca at the age of 42. Here's why he didn't make one cent with it for two years - and...

  • ManagementBarbara E. EulerDecember 20, 2019
    Hot stuff! Insights from the IoT Catering Summit

    Cooking is analog art at its best. There's something to touch, see, smell, taste. Craft and emotions prevail – chilly computer technology has no place in the warm, sizzling empire of chefs. However, the Internet of Things still makes it past...

  • Kitchen 4.xThomas Lawrence - FCSIDecember 18, 2019
    20 global foodservice trends for 2020

    It’s been another rollercoaster year for the worldwide foodservice and hospitality sector. What will 2020 hold? We’ve compiled a list of the top trends to keep you in the know.

  • InnovatorsLucas Palm - Rolling PinDecember 16, 2019
    The gastro-governor

    He’s one of the most successful restaurateurs in the world, and he practically has a cult following in the US. How 70 businesses, 5,000 employees, and annual sales in the nine-figure range give Wolfgang Puck even more motivation to try new...

  • InnovatorsBarbara E. EulerDecember 11, 2019
    “Every day brings new inspiration”

    It's the smile that gets you. This warm smile, warm like the decor, the light, like the golden saffron soup that is now in front of you. This is how he smiles, the man who fled Albania alone when he was...

  • ManagementKTCHNrebel Editorial TeamDecember 6, 2019
    Social media in gastronomy – a blessing or a curse?

    The discussion around the topic of social media in gastronomy always comes with two completely different perspectives. While one side takes advantage of the opportunities offered by social media and considers the many different ways it can be used to...

  • Chef's LifeBirgit KiddDecember 5, 2019
    Out of the kitchen, customers await!

    Show us your cooking skills. Show yourself. The fine art of self-promotion is more important than ever, because today’s most successful cooks are symbols of their own personal brand. Showmanship and networking talent are the new key ingredients to gastronomic success.

  • InnovatorsBernhard Leitner - Rolling PinDecember 2, 2019
    The Normal One

    Two-Michelin-starred British chef Paul Cunningham is causing an uproar in Denmark with his explosively flavorful cuisine. Why the self-supporting chef doesn’t get all the hype, and what really matters when it comes to cooking.

  • ManagementBarbara E. EulerNovember 28, 2019
    Restaurant 2050: “Meat and fish are becoming rare products”

    Author, photographer, publisher... Thomas Ruhl does a little of everything. As the co-founder and publisher of the renowned food magazine Port Culinare, and the co-organizer of the Chef-Sache culinary symposium, Ruhl knows all about food and restaurant trends.

  • InnovatorsAndrea Böhm - Rolling PinNovember 25, 2019
    Born to cook

    The Le Pressoir d’Argent opens at the Grand Hotel Bordeaux in 2015. Just four months later, it receives its first Michelin star. Sounds like your typical French success story, right? Wrong! The dream team running this kitchen is a British-Israeli duo.

  • ManagementBarbara E. Euler & Daniel KlausNovember 20, 2019
    At Hilton, vegetables are the new meat

    Travel with purpose – this is Hilton’s Corporate Responsibility strategy. The focus is on sustainability, including in the kitchen. More plant-based food is key. They are well aware of this at Hilton Singapore, where Executive Chef Kazi Hassan, a renowned gastronomy...

  • InnovatorsIlona MarxNovember 18, 2019
    The science of good taste

    Where do you find business partners in California? Google, sometimes. Brian Chau, a San Francisco-based food scientist, was looking for a place where he could develop new formulas in peace; Dan Mills was dreaming of opening a maker space where all...

  • InnovatorsSarah Helmanseder - Rolling PinNovember 14, 2019
    Full speed ahead in Singapore

    Dennis Schacht has hit the big time in the service world. Star chef André Chiang brought him to Singapore, and now the 28-year-old is head of service at Björn Frantzén’s restaurant, Zén.

  • ManagementChristoph KristandlNovember 11, 2019
    Snackification: Goodbye three squares, hello mini-meals

    Our everyday lives are getting progressively more flexible and individual, at the expense of structure. Set mealtimes, which were central to our schedules for centuries, are losing their role as anchor points of our day. The era of mini-meals has arrived.

  • Kitchen 4.xMaya WilsonNovember 7, 2019
    How Artificial Intelligence is tracking the Food Trends of tomorrow

    The food market used to be fairly stable and slow to change, but the Internet, social networks, and e-commerce have drastically accelerated and democratized the industry. New trends and crazes are popping up every day - how can anyone keep track...

  • ManagementLucas Palm-Rolling PinNovember 4, 2019
    A whole new can of worms

    Worm pastries? Worm omelets? Why slimy invertebrates may have future culinary potential - and how spinach-green innards became a million-dollar industry.

  • Chef's LifeLucas Palm - Rolling PinOctober 31, 2019
    Work less pay hard!

    Work hard, play hard is on its way out. What Generation Z expects from the working world - and how companies can win their long-term loyalty.

  • ManagementMaida Pineda-FCSIOctober 28, 2019
    Food delivery and the lazy economy

    Outlining the current picture of the food delivery market in Asia where several players are jostling for position.

  • Kitchen 4.xBarbara E. EulerOctober 24, 2019
    How we’ll be eating

    Every two years, as part of the "Restaurant of the Future" competition, creative minds come up with fresh new ideas for tomorrow's restaurant concepts. The contest was started by Willy Faber, the editor in chief of the trade magazine Gastronomie-Report.