
Management
- 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.
- 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.
- 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,...
- 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.
- 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...
- 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...
- 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...
Top Article
- Chef's Life
These are currently the most expensive restaurants in the world
For connoisseurs, every fine morsel is worth the cost. Whether it’s spectacular locations or world-class chefs, the most expensive restaurants are usually booked months in advance.
- Innovators
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.
- Management
2023’s top industry culinary predictions
If 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...
- Management
Q&A: Forecast for foodservice in 2023
An 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.