Restaurant Full Service
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InnovatorsSeptember 7, 2020Lots new in the NorthFor 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...
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ManagementApril 30, 2020From 90 to 250 meals: Against the crisis with luxury delivery serviceOnly 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...
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InnovatorsNovember 14, 2019Full speed ahead in SingaporeDennis 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.
Top Article
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ManagementTop ten foodservice trends for 2022
Looking ahead to 2022 and beyond, to see the key trends that will dominate foodservice and hospitality
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Kitchen 4.xA 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.
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Chef's LifeMaking 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.
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Chef's LifeThis 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...