Restaurant Full Service
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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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InnovatorsDavide 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
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ManagementMeet 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.
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Chef's LifeWhat’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.
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Kitchen 4.xDrive 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.