Management
Top articles
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Food TrendsFood trend zero waste – on the plate instead of in the bin
Restaurant owners and businesses are developing exciting concepts to reduce food waste and garbage. Nevertheless, there is still a lot of room for improvement in the zero waste food trend, says trend researcher Hanni Rützler.
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Food ManagementPhilipp Schmöller: How do you calculate costs correctly in gastronomy?
Correct costing in the gastronomy sector is challenging, but it's not just about numbers. Philipp Schmöller from Berggasthoff (mountain inn) Dreisessel proves just how much potential there is in a sparse menu and the right kitchen technology – curry sausage included....
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Food PeopleEsben Holmboe Gang from Maaemo: Norway’s quiet culinary king
With his restaurant Maaemo, Esben Holmboe Gang has revolutionized Norway’s gastronomy and is bringing New Nordic Cuisine to the world. Here's why the quiet Dane still doesn't care much about being in the limelight – and needs limitations to be really...
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Food PeopleAlex Atala: Brazil’s Jungle Messiah
Alex Atala is the master of Brazilian gastronomy. Like no other, he has linked it with the issues of sustainability, human rights and biodiversity – and given his country back a culinary culture that is now known throughout the world. How...