Catering
Food ManagementSeptember 22, 20236 steps toward attracting and retaining kitchen employeesAs labor woes continue, chefs share some of their strategies for keeping up staffing levels.
Food ManagementSeptember 19, 2023Navigating allergens and dietary restrictions: tips for success in your restaurantWith legislation on food allergies tightening up around the world, what can hospitality businesses do to ensure compliance and customer satisfaction?
Food ManagementSeptember 6, 2023Sous vide: how innovation is enhancing a chef favoriteCalled “the single greatest advancement in cooking technology in decades” by Heston Blumenthal, sous-vide cooking has become an essential mainstay in a modern’s chef's arsenal. Now, new technology is elevating the methods precision and consistency to new levels.
Food TrendsSeptember 1, 2023Why good company restaurants are more important than ever beforeThe role of company restaurants has changed significantly due to the coronavirus pandemic. One question in particular was raised: Do we still need them? The answer is now clear: They are more important than ever. Why even the seemingly best among...
Food ManagementAugust 24, 2023Multisensory influences – how sound and light influence tasteAnyone can describe what a particular food must look like to be perfect. For example, the lovely, deep green of broccoli or the crispy, not-too-thick crust of a loaf of bread. And yet, are we and our tastes really impartial when...
Food ManagementAugust 17, 2023School meals: We don’t eat for school, we eat to liveHardly anything is as important in a child's development as nutrition. School meals in particular play an important role here – and thus also teaching staff, politicians and manufacturers. Innovative approaches, especially with regard to raising awareness, are more in demand...
Food TrendsAugust 1, 2023Food trends 2024: To know today what we will eat tomorrowHanni Rützler’s “Food Report 2024” is here and is leading restaurants into the future with the food trends for 2024. This means, among other things, less meat on the plates, and more women in the food and beverage industry. Like last year,...
Food TechJuly 28, 2023Blockchain in foodservice – tracking food from plot to plateBlockchain technology can throw light on the provenance of the food served in foodservice businesses and restaurants, offering reassurance to chefs and diners alike.
Food TrendsJune 30, 2023Professional kitchens through the ages – a retrospectiveSince time immemorial, a familiar setting has characterized work processes in the professional kitchen: A heat source, plus utensils and pots for different cooking methods. Boiling, roasting, baking. Braising, grilling, stewing. This remained the same until the second half of...
Food TrendsJune 13, 2023This is the future of dining in 2073It's not a peek into a crystal ball, but rather a promising scenario for the future based on data, data, data. This is what the future of gastronomy might look like in 2073, according to Euromonitor. Spoiler: Megatrends ahead!
Food ManagementJune 5, 2023Healthy workers, healthy planet: how Eurest encourages healthy nutrition and sustainability in cateringRees Bramwell, head of nutrition and sustainability with workplace foodservice provider Eurest, tells KTCHNrebel about the key elements to encourage healthy eating habits and gives four tips on how to integrate sustainability in catering.
Food TechMay 30, 2023Gastronomy under pressure and how pressure cooking can helpAt times, gastronomy is under quite a bit of pressure: Skills shortages, pandemics, energy crises and the like are just a few of the challenges facing restaurateurs. But what can be done to take the pressure off, or even make use...
Food TechMay 23, 2023Unstoppable momentum? Moving the food delivery flywheelFood delivery companies are ubiquitous in communities close to urban centers around the world. However, despite growth in revenue, profit is proving tantalizingly elusive. When will the flywheel start to spin?
Food TrendsMay 10, 2023Plant-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...
Food ManagementApril 13, 20236 Steps to stop energy waste in professional kitchensUp to 70 % of energy is wasted in commercial kitchens. KTCHNrebel present six strategies, from equipment choice to menu design, to stop energy waste, reduce costs, and help protect the planet.
UncategorizedMarch 21, 2023Explore KTCHNrebel in Spanish!Today we could finally cut our "launch cake"!
Food ManagementMarch 10, 2023Delivering on the potential: the next stage for meal deliveryFood delivery has a “very bright” future ahead of it, with ghost kitchens and virtual brands playing a vital role within that, but business models will have to get a lot more durable, says Euromonitor’s Stephen Dutton
Food ManagementFebruary 16, 2023New concepts in foodservice: Sustainability surges back to the top of the agendaWith the pandemic seemingly behind us, the foodservice sector is ready to embrace a boom in social dining and once again get to grips with its impact on the environment. KTCHNrebel looks at the most recent data from Euromonitor International to...
Food ManagementFebruary 6, 2023Training in the foodservice industry: why it is important and how to integrate it throughout the winterDue to the problematic lack of skilled workers in most commercial kitchens, regular training for employees is an inevitable task for restaurateurs. Here are some tips for how hospitality businesses can continue to integrate training, even during the busy and challenging...
Food PeopleFebruary 2, 2023TiNDLE – changing minds with vegan chickenBorna Bayat, vice president of European marketing for TiNDLE, speaks with Tina Nielsen about the evolution of the plant-based vegan chicken alternative.
Food TechFebruary 1, 2023The metaverse: pipedream or a practical foodservice platform?With a massive surge in technology and the rise of the virtual world it can be tricky to decipher which applications will stick around to make life easier for foodservice. Any depiction of the not-too-distant future on film of TV will...
Food TrendsJanuary 24, 2023A plant-powered start to 2023: The rise of VeganuaryHaving inspired more than a million participants over nearly 10 years, Veganuary offers consumers and operators alike the opportunity to try out meat-free in the new year.
Food ManagementJanuary 20, 20232023’s top industry culinary predictionsIf the last couple of years have been remembered as ‘the year of the pivot’ or ‘the year of challenge’ for the foodservice and hospitality sector, which factors will define 2023? KTCHNrebel makes its predictions for the major industry and cuisine...
Food ManagementJanuary 10, 2023Q&A: Forecast for foodservice in 2023An expert in spotting trends and forecasting in the foodservice sector, trendologist Mike Kostyo reviews the past 12 months while looking ahead to the new year 2023.
Food TrendsDecember 14, 2022These are the Food Trends 2023The 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...
Food TrendsDecember 2, 2022The Maillard reaction – When cooking becomes a science.The chef places a raw piece of beef in the cooking system, lets it cook for a couple of minutes with the right program and out comes a perfectly browned steak with an appetizing grill pattern – all thanks to the...
Food ManagementNovember 22, 2022Hospitality: Rising energy prices force actionsHospitality businesses are looking at ways to keep energy costs low as Europe faces hikes in energy bills
Food PeopleNovember 22, 2022BettaF!sh: The tuna fish rescuersHe likes seaweed. Back when he was still studying resource management, Jacob von Manteuffel made a documentary about marine algae pioneers who were exploring cultivation and breeding options in Europe and Asia for environmentally friendly marine plants that do not need...
Food ManagementNovember 16, 2022This is how you organize modern day kitchen routines!What are the basic requirements for efficient kitchen organization? How can you overcome obstacles in your day-to-day work? How does digitalization help me in the kitchen? How do I work efficiently and sustainably?
Food TechNovember 7, 2022The cultured meat market goes on safariA New York start-up is promising to bring wild and exotic tastes to the table without harming any animals or the environment.
Food TechOctober 19, 2022Visionaries of the foodservice future: forward-looking and future facing expertsFor the ninth TrendTalk live webinar the topic of visionaries of the future brought together compelling speakers and the chance for participants to ask questions and learn some lasting lessons.
Food TrendsSeptember 6, 2022Bowl experience: Successfully putting 2023 food trends into effect with bowlsFor 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!
Food TechSeptember 2, 2022Practical robotics and the future of foodserviceThe 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?
Food TrendsAugust 30, 2022French fries – the science behind perfectly crispy friesWho 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...
- Food TrendsAugust 17, 2022How 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.
Food ManagementJuly 21, 2022Managing costs for foodservice businesses in times of increasing pricesWith 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.
Food ManagementJuly 19, 2022Instilling meaning – how to keep skilled workers in gastronomyWhat 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...
Food ManagementJune 24, 2022Enough 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...
Food TechJune 17, 2022Pixel 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...
Food TechJune 10, 2022The potential of IoT in the foodservice sectorThe Internet of Things (IoT) has huge potential to transform the foodservice sector. Elly Earls finds out how.
Food ManagementJune 8, 2022Five tips to gain positive word-of-mouth for your foodservice operationPotential 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.
Food ManagementJune 6, 2022Four-day weeks: This restaurant chain’s serving work-life balanceThe 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...
Food ManagementJune 2, 2022No 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...
Food TrendsMay 20, 2022This is Umami – The unknown fifth tasteIf 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...
Food ManagementMay 18, 2022Take these measures to fight the staff shortage in the foodservice industryEven 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.
Food ManagementMay 10, 2022How 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?
Food ManagementMay 6, 2022Six tips how to beat skilled staff shortage in your kitchenIt’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,...
Food ManagementMay 5, 2022Cloud Eatery – how this food startup overcame initial pitfallsMatthias 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...
Food PeopleApril 28, 2022Happy Ocean Foods: The Ocean RescuersEveryone 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...
Food TechApril 22, 2022The new realityMetaverse, 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.
Food TrendsApril 7, 2022This is how “The New Normal” will look like in the foodservice industryThe 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...
Food ManagementFebruary 3, 2022Digitally into the future of careThanks 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...
Food ManagementJanuary 25, 2022Top six foodservice tips for 2022What 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...
Food TrendsJanuary 20, 2022This makes Dieter Meier’s Ojo de Agua cattle farm in Argentina one of the most legendary in the worldSince 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...
Food TrendsJanuary 13, 2022Making a difference – Heroes of Hospitality 2021From 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.
Food TrendsJanuary 5, 2022Top ten foodservice trends for 2022Looking ahead to 2022 and beyond, to see the key trends that will dominate foodservice and hospitality
Food TrendsDecember 30, 2021Green gastronomy – with a green conscienceOrganic, 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.
Food TrendsDecember 1, 2021Thank 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:
Food ManagementNovember 25, 2021A step-by-step to social media successKTCHN 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...
Food TrendsNovember 18, 2021Where have all the people gone? –Shortage of skilled workers in the hospitality industryA 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.
Food ManagementNovember 12, 2021Great taste, less wasteThe coronavirus crisis made it abundantly clear: takeout food and its disposable containers create irresponsible amounts of trash. But alternatives are out there.
Food ManagementNovember 11, 2021Supply and demand: fixing the world’s food supply chainAs 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
Food TrendsOctober 29, 2021Is 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.
UncategorizedOctober 14, 2021Autumn – Vibes in the gastronomyNow 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!
Food TechOctober 12, 2021Service 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.
Food TechOctober 11, 2021The workroom of the futureRising 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...
Food ManagementOctober 5, 2021Disabilities are no disability – enjoy barrier-freeThe 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....
Food TrendsSeptember 27, 2021FoodCampus Berlin – a place for the nutrition of tomorrowTo 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...
Food ManagementSeptember 3, 2021What’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.
Food TrendsAugust 26, 2021The future is now – Food Report 2022Corona 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.
Food TechJuly 14, 2021Ghost kitchens: growing the conceptFrom multi-purpose equipment to software that evolves with your business, take a look at the next stages in the growth of ghost kitchens globally.
Food ManagementJune 29, 2021Digitization creates gastro jobsCorona 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.
Food ManagementJune 24, 2021Convenience 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?
Food TechJune 22, 2021Meat substitute: not a disclaimerThe 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.
Food TrendsJune 15, 2021Do (not) finish me offThe 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.
Food TrendsJune 10, 2021Stefan Pappert: Bread and gamesIf 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,...
Food PeopleApril 22, 2021Seven foodservice start-ups to watchInnovation 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.
Food TrendsApril 19, 2021Sustained by the seaProviding 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?
Food TrendsFebruary 3, 2021Sharp knives, gentle careThey 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.
Food ManagementJanuary 27, 2021Workplace dining: why foodservice must adaptWith 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.
Food ManagementJanuary 19, 2021First and best meal of the dayAs more people now work from home, many experiencing a commute of minutes rather than hours, what will happen to the breakfast-to-go market?
Food ManagementJanuary 12, 202110 key foodservice trends in 2021The 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.
Food ManagementDecember 21, 2020Sowing the seeds of successPlant-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.
Food ManagementNovember 26, 2020Ghostly growth: the rise of dark kitchensThe 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.
Food ManagementNovember 20, 2020Ready for all three phases of the pandemicCorona 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...
Food TechNovember 18, 2020Kitopi – a rising star in the Ghost Kitchen skyKitopi 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.
Food TrendsNovember 9, 2020Zero waste: empty organic waste containers are the futureUnited 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:
Food TrendsOctober 8, 2020Vintage cooking, contemporary methodSometimes 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...
Food TechOctober 5, 2020A tasteful step into the futureThese 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...
Food ManagementSeptember 21, 2020Cutting plastic out of the kitchenLeading 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...
Food TrendsSeptember 17, 2020The meat of the matterCarrie 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...
Food TrendsAugust 3, 2020A glance into the culinary crystal ball: Hanni Rützler’s Food ReportA 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...
Food ManagementJuly 24, 2020Stay 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.
Food ManagementJune 10, 2020How 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...
Food TechJune 8, 2020Let’s connect! Food transparency through blockchainRecent 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 -...
Food ManagementMay 18, 2020Zoom in to the New Work dangers for caterersWhat 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...
Food ManagementMarch 12, 2020Not hungry for panic – carefree lunches in the days of CoronaGastronomy 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...
Food ManagementMarch 4, 2020Mayday fish in distressOverfished 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.
Food TrendsMarch 2, 2020One hundred percent passionThe 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,...
Food TrendsFebruary 19, 2020How much does one earn in gastronomy – An international overviewWe 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...
Food ManagementFebruary 17, 2020More kitchen for more chefs – coworking in gastronomyThe 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.
Food PeopleFebruary 12, 2020Professional 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.
Food ManagementFebruary 10, 2020Commercial 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?
Food TrendsJanuary 22, 2020Five-star cuisine and starry nightsAfter 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....
Food ManagementDecember 20, 2019Hot stuff! Insights from the IoT Catering SummitCooking 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...
Food TechDecember 18, 201920 global foodservice trends for 2020It’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.
Food ManagementOctober 31, 2019Work 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.
Food TechOctober 16, 2019Stop eating plastic – Time for the post-plastic age!It is virtually impossible to imagine our food production without plastic. These days, not only is it used for packaging, it's even part of our food. It's high time for new alternatives.
Food PeopleSeptember 19, 2019The world is an adventure playgroundMost of the time, René Linke is the creative head and managing director of his own catering company. Weddings, anniversaries, company events with lobster, champagne and beef fillet are among his specialities. But six weeks a year Linke leads a second...
Food TrendsAugust 12, 2019The chef and his armyThey're young, they're ambitious, they know the sky's the limit. The Guerilla Chefs are a group united by a common attitude and a common goal: To bring creativity, fun, and appreciation back to everyday kitchen life. We asked Simon Kolar,...
Food TrendsJuly 15, 2019The taste of the futureThe Compass Group is the world’s largest catering corporation, with around 14,500 employees in Germany alone. Besides having its own food-service concept emphasizing company cafeterias, Compass also implements customer ideas both within and outside the gastronomy sector.
Food ManagementJuly 1, 2019Uber Eats – how the ride-sharing service is racing to the front of the delivery marketI’ll call an Uber! - A few years ago, most of us only heard that phrase on American TV shows, but now it’s become totally normal all over the world. But now everyone’s favorite peer-to-peer taxi service has started giving “rides”...
Food TrendsJune 17, 2019A quick guide to saving the worldAs any third-grader can probably tell you, the Earth is unique, and it’s a perfect place to live. So why wouldn’t we protect something so valuable? It seems like not even adults can answer that one.
Food ManagementMay 13, 2019Keeping the plates spinningCaterers must deliver a healthier, more diverse food offer than ever to a backdrop of rising costs and a shrinking labour pool. KTCHNrebel finds out why reducing waste, controlling costs and focusing on staff retention are key to success.
Food ManagementMay 6, 2019Future 50 Foods: The ingredients in our nutritional futureIt’s a challenge unlike any we’ve ever faced: Our use of natural resources and our intense focus on just a few foods are putting our health and our planet at risk. The Future 50 Foods report compiled by Knorr and the...
Food ManagementApril 25, 2019Anyone for crickets?Plant-based, lab-grown and insect proteins may currently be at the fringe of the protein market, but as big money continues to roll in, all signs point to them staying the course.
Food TrendsApril 23, 2019HYPER, HYPER!Plant superstars and meat with storytelling: How food trends develop and what they say about us.
Food ManagementApril 15, 2019WHAT’S HOT in Concepts & Food: The 2019 TREND GUIDEIt almost seems like food these days is more about ethics than pleasure: Hip foodie lunchrooms are all about the sustainable, the nutritious, and the vegan. Getting rid of plastic straws is practically common courtesy anymore, and many places use it...
Food ManagementApril 11, 2019Staff canteens need to be the heart of the companyMore and more company staff canteens nowadays are more than just a place where you can put food into your body between meetings. They’re becoming places to take time out of your day, places of conscious enjoyment, of networking and communication....
Food TrendsMarch 4, 2019Algorithmically delicious-How food pairing takes flavor to the next levelChocolate with onions? Strawberries on burgers? Bananas with wheat beer? Food pairing uses databases and molecular chemistry to create combinations that don’t seem like they’d go together, but turn out to be spectacular new taste sensations.
Food ManagementFebruary 26, 2019Internorga’s food trends study 2019: Putting restaurant concepts under the microscopeStreet food? Insect burgers? Over the past few years, restaurant trends have been multiplying as rapidly as yeast cultures during fermentation. (We’ll tell you in a minute why we picked that particular analogy.)
Food ManagementFebruary 7, 2019Mandating meat-free menus: has WeWork gone a step too far?Coworking giant WeWork has taken meat off the menu for its employees. Should other companies be following suit?
Food ManagementJanuary 1, 2019Ghost kitchen – gastronomic revolutionariesAbandoned parking lots in the shadows of tall bridges, romantic industrial settings, skylines... is this really where the gastronomic revolution is going to happen? Here, among the shipping containers that blend harmoniously into the desolate landscape? Of course! The epicenter of...
Food TechDecember 25, 2018Slow food, fastNow serving: the future! Or at least that's what's happening in San Francisco and Berlin, where restaurateurs are using digital technology to kick their health-food places into overdrive.
Food TechDecember 1, 2018Artificial food and dairy substitutes – Comfort food from the science labNew York, the not-too-distant future: gray smog lingers over the streets of an overpopulated city. The world’s natural resources are practically gone; precious water and food are astronomically expensive. While the majority of the impoverished populace struggles every day to find...
Food TrendsDecember 1, 2018Off-Road CookingChef is more than a career—it’s almost like a personal brand. Chefs are food experts, organizational geniuses, artists, and revolutionaries, all rolled into one. When everyone else has gone home for the day, they’re hitting their stride, adrenalin coursing through their...
Food ManagementDecember 1, 2018Vision vs. reason? Having a vision is always a risk…Restaurants open, restaurants close. It’s the Circle of Life in the gastronomy world. But how come some places thrive for decades, and others fall apart after a few months? A 2005 Ohio State Univeristy study analyzed the situation in the USA,...
Food ManagementDecember 1, 2018Four foodservice trends for 2019Technology, sustainability and convenience are set to be the foodservice buzzwords for 2019, as Elly Earls discovers.
Top articles
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Food ManagementSous vide: how innovation is enhancing a chef favorite
Called “the single greatest advancement in cooking technology in decades” by Heston Blumenthal, sous-vide cooking has become an essential mainstay in a modern’s chef's arsenal. Now, new technology is elevating the methods precision and consistency to new levels.
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Food ManagementFood courts: The new gastronomy paradise
Food courts are winning the hearts and palates of foodies all over the world. Why this phenomenon is expected to have a glorious future – and why overload is the ultimate appetizer.
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Food TrendsWhy good company restaurants are more important than ever before
The role of company restaurants has changed significantly due to the coronavirus pandemic. One question in particular was raised: Do we still need them? The answer is now clear: They are more important than ever. Why even the seemingly best among...
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Food TechThe big smoke: how innovation is changing smoked cooking
Our love for smoke-cooked food remains unsated for many millennia. However, smoking food well conventionally can take years of experience. But now, new technology is ensuring that precision and consistency are part of a smokin’ hot combination for chefs.