Restaurant Full Service
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Food ManagementMay 16, 2025Hotelrestaurants: Rethinking instead of just closingNot worth it, they say. No money to be made in times like these. More and more hotel restaurants are shutting down amid the food service industry crisis. But is that the only option? As expert André Klode - Purat knows,...
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Food TrendsMay 2, 2025Gastro Trends 2025: Keys to the industry’s continued successWith all the recent talk of a “food service crisis," the question arises: which defining 2025 gastro trends will the hospitality industry need to embrace if it wants to succeed over the next few years? We asked the professionals for the...
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Food PeopleMarch 26, 2025Sniffing out trends with The Duc NgoThe Duc Ngo, who came to Germany as a child refugee, has relied on his sense of trends to build a gastronomic empire whose fame reaches well beyond Central Europe. Today, the Vietnam native is more than just a sought-after sparring...
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Food PeopleMarch 12, 2025Bobby Flay: The chef who never sleepsDozens of TV shows and cookbooks, a variety of restaurants in all the best locations: as an ambitious pioneer of culinary TV duels, Bobby Flay, the “King of the Grill," is one of America’s wealthiest chefs. And among the most popular,...
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Food PeopleFebruary 26, 2025Emeril Lagasse: always kicking it up a notchEmeril Lagasse isn't just one of the world's most popular chefs - he's also one of the wealthiest. True to his motto of "always doing a little better than the day before," he's climbed from the bottom to the top. What...
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Food PeopleFebruary 11, 2025Nelson Müller: The man with many talentsThe popular German star chef Nelson Müller runs several restaurants, is often on TV, is now also becoming a hotelier – and yet he does not stick to standard culinary fare. How does he do it?
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Food PeopleJanuary 28, 2025Ivan Orkin: The Ramen King of New YorkIvan Orkin's passion for Japan and Japanese cuisine has made him one of the most famous ramen chefs in the world. But what is the true secret of the New Yorker who has even become a cult figure in Japan?
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Food ManagementJanuary 15, 20252025 F&B trade shows: Where tomorrow’s ideas are bornImagine stepping into a room bursting with energy and creativity, a place where everyone’s passionate about the same thing you are: the future of hospitality and catering. F&B trade shows are a great opportunity to network with like-minded people and get...
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Food PeopleJanuary 7, 2025Elif Oskan: Nouvelle CÜISINE between tradition and innovationElif Oskan has made a name for herself in Zurich’s vibrant gastronomy scene with her restaurant Gül. The Turkish-born chef brings a fresh perspective to traditional Turkish cuisine by interpreting it in a sophisticated and playful way. The result: the unique...
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Food TrendsDecember 20, 2024The food trends of the 2000s: Food for health, soul and planetHow TV shows, catastrophic events and a call for public spaghetti meals changed our eating habits: These are the most important food trends of the 2000s.
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Food TrendsDecember 5, 2024These are the Food Trends of the 90sBeeps and scratchy whirrs when trying to get on the Internet. Furby robotic toys, squawking for food. Guitars blaring out of every other garage. Those who grew up in the 1990s can probably still remember these sounds. But how did this...
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Food ManagementNovember 28, 2024The Christmas menu evolves: seven tips for festive successAlex Rushmer of Vanderlyle offers top seven tips for how he made his restaurant’s Christmas menu – and additional festive offerings – work in changing times
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Food PeopleNovember 28, 2024An end, or a fresh start? The most important restaurant openings and closings in 2024Skilled workers have become scarce, food expensive and guests thrifty. Being pampered by a professional chef is now a luxury many people can no longer afford. Is gastronomy on the verge of collapse or is it opening a new chapter? KTCHNrebel...
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Food TechNovember 21, 2024Digitalization of the gastronomy sector: What can it do and how much does it take?The digitalization of the food service industry is in full swing – with countless gastronomy software, cloud-based kitchen appliances, smart scales and QR codes. But what does this really mean for digitalization of the hospitality industry? And how much digitalization can...
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Food ManagementNovember 13, 2024Occupational safety in the gastronomy industry: How to protect your team and businessGastronomy may not seem like a particularly dangerous work environment at first glance, but it has its own dangers and risks that should not be underestimated. This is especially true when it comes to hygiene. KTCHNrebel tells you why it’s not...
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Food TrendsNovember 5, 2024Sustainable Chef Challenge – a sustainability cooking competitionIn the gastronomy industry in particular, true sustainability is the order of the day. Rational and Sodexo are taking this into account with the Sustainable Chef Challenge - perhaps the most sustainable cooking competition in the world.
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Food TrendsOctober 29, 2024Creepy, eerie and spine-chillingly good: These are the craziest Halloween dishesA giant spider has spun its web over the front door, and the skeleton in the front yard grins as it waves at passers-by. Yes, it’s that's time of year again: Halloween is just around the corner. The only thing missing...
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Food TrendsOctober 25, 2024When spaghetti grows on trees: Pasta stories with biteWhich pasta is on the verge of extinction, where do noodles grow on trees, and what would Barbie's favorite pesto be? We've uncovered the craziest and best pasta stories from around the globe – and we're excited to share them with...
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Food ManagementOctober 18, 2024The right menu: A game changer in times of crisisThe menu and the recipe creationsrelated to it are the DNA of every restaurant. In difficult times, it pays to think about it more carefully – for example, by relying on the intelligent cooking systems from Rational. But not just that.
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Food PeopleOctober 11, 2024Magic and a love of experimentation: How Grant Achatz enchants molecular cuisineGrant Achatz is one of only 13 top chefs in the USA with three Michelin stars. The fact that he has turned his Alinea in Chicago into one of the world's best addresses for avant-garde molecular cuisine is thanks to the...
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Food TrendsOctober 4, 2024Detox: Nothing but hype or a new opportunity for gastronomy?For some, it’s the perfect way to detoxify the body, while others consider it to be an expensive myth. But why do so many swear by detox and/or a detox regimen? And do detox and special detox dishesactually open up opportunties...
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Food PeopleSeptember 23, 2024Inclusion in gastronomy: Alamesa as a flagship projectGenuine inclusion of people with disabilities is unfortunately still often only a pipe dream in our society: From school to training and the world of work. Gastronomy is no exception. And yet there are exceptions that show that this is possible...
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Food TrendsSeptember 17, 2024Seasonality in gastronomy: Back to the sourceAn increasing number of people are longing for regional and seasonal cuisine. But what does seasonality actually mean and how can restaurateurs best tap into this trend? What opportunities does this present and what are the biggest challenges?
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Food ManagementSeptember 12, 2024Meat cuts: From sharp blades and juicy piecesThe best cuts of beef, pork, chicken and fish, and how you prepare them, vary depending on the country and animal. It therefore comes as no surprise that the list of different cuts of meat is now very long. With this...
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Food PeopleSeptember 5, 2024TressBrüder: from organic farming to Michelin starsUncompromisingly organic, from ready-made meals to the newly appointed Michelin star restaurant: Swimming against the current is in the TressBrüder blood, led by Daniel, Simon, Christian and Dominik Tress.
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Food ManagementAugust 28, 2024Be my guest – these are the most important areas of hospitalityThe hospitality industry is responsible for the pleasant things in life, caring for us, relieving our stress and distracting us from everyday worries. Yet the industry has its own struggles and proves time and again how resilient it is. But what...
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Food ManagementAugust 22, 2024“Nice to see you again!” How to build loyal customers in gastronomyIt's the little things that count – and the big things too: Dominik Süss, an up-and-coming young chef and social media expert, explains how guests become regular guests and why returning customers are so important.
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Food ManagementAugust 20, 2024Air frying in gastronomy: More than just hot airWho out there doesn't know and love them? Freshly deep-fried French fries. But unfortunately, if you want to eat healthily, the conventional way of making them is not exactly the best. However, this could change soon. In the future, air frying...
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Food PeopleAugust 8, 2024Heston Blumenthal: Question everythingEnglish star chef Heston Blumenthal is considered one of the most creative chefs in the world. His quest for multi-sensory adventures leads the “mad scientist” and visionary of molecular cuisine to the edge of his existence – but also back to...
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Food ManagementAugust 1, 2024Overview of the most popular cooking oils for gastronomyWhat distinguishes extra virgin olive oil from virgin olive oil? What is linseed oil good for and what are the advantages and disadvantages of coconut oil? Which cooking oil is best suited for use in gastronomy? We have taken a deep...
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Food ManagementJuly 23, 2024How to guarantee BBQ successOptimal temperature, patience and the best quality. Grilling experts give tips on how to make cozy afternoons and the BBQ a tasty experience for everyone. Plus, how to guarantee nobody breaks a sweat even when the restaurant is very busy.
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Food ManagementJuly 18, 2024From espuma to sous-vide cooking – these cooking techniques are essentialWhat distinguishes amateur cooks from professional chefs? Usually not just the ingredients or the recipe, but the craft itself. And, of course, the different preparation methods and cooking techniques used in fine cuisine. Some of them will even be familiar to...
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Food PeopleJuly 6, 2024Chocolatiers on trend: Why the world of chocolate is changingJust in time for World Chocolate Day on July 7, we're following chocolate from its origins to future trends and letting the most creative creations of chocolatiers melt in our mouths.
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Food PeopleJuly 2, 2024The six most sustainable restaurants in the worldThose who indulge when eating shouldn't go overboard. Food waste, high CO₂ consumption and huge piles of garbage carry much more weight than extra calories in light of the climate crisis. A growing number of restaurateurs are therefore developing exciting concepts...
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Food ManagementJune 28, 2024Everything you need to know about a successful franchise conceptFranchise chains are regarded as a real guarantee of success, especially in the gastronomy sector. Those who manage to structure their concept as transparently as possible and document their know-how without gaps can expand nearly without limits, they say. However, independence...
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Food ManagementJune 20, 2024From the kitchen to the stage: The world’s best chefs compete in these chef competitionsStage instead of kitchen. Cooking in front of thousands of people. You're judged by a top-class jury. Whoever takes part in a cooking competition needs nerves of steel. After all, in the end you're not only serving up a little masterpiece,...
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Food ManagementJune 20, 2024Career boost for young chefs: These are the most important cooking competitionsThey need to understand their craft and be passionate about their profession. Be creative and team-oriented, but also risk-takers and a bit crazy. Above all, however, they must be the right age to take part in these young chef competitions.
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Food TrendsJune 11, 2024Food Trends 2025 – This is how we will eat in the futureWhat can the Food Trends 2025 do? How do they influence each other? And what opportunities does this open up for the gastronomy and food industry? Trend researcher Hanni Rützler provides exciting answers and solutions to problems that concern us all...
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Food ManagementJune 6, 2024This is what catering looks like at UEFA EM 2024The European Football Championships (EURO) in Germany in 2024 will not only serve up unforgettable moments in sport. KTCHNrebel took a peek behind the scenes and spoke to Markus Gollus. As head of catering for the UEFA EURO 2024's official hospitality...
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Food PeopleMay 29, 2024These are the 20 Best Chefs of Instagram 2024Food is as much a part of social networks as hashtags and filters. It doesn't always have to be the typical influencers who surprise us with culinary highlights on their social media feed. Whether it’s chef influencers or Michelin-winning star chefs:...
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Food PeopleMay 22, 2024Sollip: The secret of the South Korean Michelin-starred restaurant in LondonHandcrafted tradition with a Korean twist – the star restaurant Sollip in London is proof that the umami effect you’re all seeking doesn't always have to be Japanese. How a South Korean cooking couple achieves this – and why it is...
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Food ManagementMay 15, 2024Kitchen hierarchy: Why nothing works without itAlthough the kitchen is a bustling place, the dynamics and processes nevertheless have a very clear structure and distribution of roles. Without a stable kitchen hierarchy, every restaurateur and chef would burn their fingers on the spot.
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Food PeopleMay 8, 2024From dishwasher to multi-millionaire: These are the world’s richest chefsTalent and experience, a Michelin star award or simply luck? What ingredients do you need to earn millions as a chef? And who are the richest chefs in the world?
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Food ManagementApril 23, 2024We see the future in green: How sustainable is your professional kitchen?As everyone knows, you eat with your eyes first. However, more is at stake here because what ends up on our plates today will also have an impact on tomorrow's generation. That’s why there’s no way around sustainability in the gastronomy...
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Food TrendsApril 19, 2024Hybrid food: how croissant donuts and sushi burritos are changing gastronomyThe idea behind it is as simple as it is ingenious: Two culinary products are merged to become a completely new food creation. Hybrid food is a trend that pushes boundaries and creates unique culinary experiences. Who came up with the...
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Food TechApril 12, 2024Hygiene with added value: What is HACCP and how is it best implemented?For many, HACCP sounds like something of a nuisance – but the new technological achievements in particular show that The hygiene concept, which has such a cumbersome name, can add considerable value to businesses in the gastronomy sector.
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Food PeopleApril 4, 2024Andreas Gugumuck: Vineyard snails as a sustainable delicacy and source of proteinDelicatessen and healthy sustainable protein source: Austrian snail breeder Andreas Gugumuck is very concerned about sustainable agriculture – and that's why he's bringing the vineyard snail back into restaurant kitchens.
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Food PeopleMarch 27, 2024Antonio Bachour: His recipe is passionAntonio Bachour is undoubtedly one of the best pastry chefs in the world. What makes him an excellent baker in the truest sense of the word? Spoiler alert: Along with his enormous dedication to his profession, it's the perfect equipment that...
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Food PeopleMarch 21, 2024A Casa do Porco: Nose-to-tail for everyone!At A Casa do Porco in São Paulo nose-to-tail, i.e. the concept of whole animal use, is more than just put into practice – it's celebrated. As the cheapest restaurant on the renowned World's 50 Best list, the restaurant manages the...
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Food PeopleMarch 14, 2024Rehan Uddin: This is how smart Asian cuisine can beRehan Uddin is the figurehead of a new generation of Asian-inspired chefs. At his restaurant Indi-Yang, he shows how fast, efficient and yet delicious a professional kitchen can suddenly be thanks to RATIONAL cooking systems – and why we can also...
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Food ManagementMarch 9, 2024War of the Stars – The power of Michelin, Varta and Gault-MillauEach year it brings tears, tantrums and cries of joy: the Michelin star, which lifts the stars and starlets of the gourmet kitchen into the heavens of top gastronomy in the restaurant guide known as the Michelin Guide. Some cooks liken...
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Food TechFebruary 28, 2024The microwave re-invented: See what the new iHexagon from RATIONAL can doIn the KTCHNrebel interview, the Executive Board Member for Marketing and Sales and the RATIONAL Head of Development discuss the challenge of microwaves for professional kitchens. Food prepared quickly can't taste good?
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Food TrendsFebruary 16, 2024Shared tables: How strangers become friends in restaurantsShared tables are on trend: Time and again we read about how people no longer just share their culinary experiences in restaurants with good friends, but also consciously with strangers. The reasons and concepts for this are diverse.
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Food PeopleFebruary 2, 2024Daniel Humm: The secret of his three-star vegan cuisineThree Michelin stars for vegan cuisine: Daniel Humm proved that this is possible in 2022 with his Eleven Madison Park. But how? And what does a school psychologist have to do with this?
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Food TrendsJanuary 26, 2024Too many cooks spoil the broth? Not if the kitchen is big enoughGone are the days when everyone still drove to the office every day - welcome to the era of working from home and remote working. But what if there’s no room to work in the one-room apartment or hotel room or...
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Food PeopleJanuary 18, 2024The world’s loneliest restaurants – It doesn’t get any lonelier than that!Right on the Arctic Circle? On a glacier somewhere? Or in the heart of the jungle? In the most unusual places, extraordinary restaurants attract visitors with very special offerings. We’ve looked at the most spectacular remote restaurants.
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Food TrendsJanuary 3, 2024Adults only: No children in restaurants and hotelsNot too long ago, they were criticized as “child haters”: Restaurants that put a stop to the screaming and noise of children running around by imposing age restrictions. But now they’re totally on trend. Adults only is increasingly in demand in...
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Food PeopleDecember 28, 2023Vincent Crepel: “My cuisine should send people on a journey.”In Terre restaurant in Cork, Vincent Crepel has been awarded a star with French technique, Asian flavors and Irish ease.
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Food TrendsDecember 21, 2023Signature dishes: The idea that changes everythingJust as a book can make writers world famous, chefs gain fame and recognition with their signature dishes. These five unique dishes not only have their chef’s individual signature, they've also written gourmet history.
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Food TrendsDecember 15, 2023Cooking vegan without substitute productsTrust in vegetables rather than fake schnitzel. Top Indian chef Gaurav Bajaj clears up common vegan misconceptions and uses the flavors of his childhood, his closeness to nature and lessons learned from bœuf bourguignon in his vegan dishes.
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Food PeopleDecember 7, 2023Chef Gordon Ramsay: The good, the bad and the starGordon Ramsay is one of the few star chefs who have been successful for decades. And this in spite of ongoing, major criticism of his behavior. Why do people really love this "bad boy" among chefs so much?
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Food ManagementDecember 1, 2023Ergonomics in the kitchen – how modern kitchen equipment supports employee healthErgonomics is the science of designing humane working conditions. It encompasses a broad definition with as many forms as there are ways of implementing it. However, they all have common goals: healthier employees, greater productivity and financial advantages. So much for...
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Food PeopleNovember 24, 2023Alex Atala: Brazil’s Jungle MessiahAlex 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...
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Food ManagementNovember 15, 2023Philipp 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 TrendsNovember 10, 2023Food trend zero waste – on the plate instead of in the binRestaurant 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 PeopleNovember 8, 2023Esben Holmboe Bang from Maaemo: Norway’s quiet culinary kingWith his restaurant Maaemo, Esben Holmboe Bang 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 TechNovember 3, 2023Artificial Intelligence – Potential and challenges in the professional kitchenArtificial intelligence (AI) has lately been gaining a lot of traction in the hospitality industry. On the one hand, hoteliers and restaurateurs can offer an improved customer experience, partially automate processes and reduce costs. On the other hand, it can also...
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Food PeopleOctober 31, 2023Slowing down with (restaurant interior) designAt Ukiyo in Munich, both body and mind can find peace thanks to the unique interior concept.
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Food TrendsOctober 25, 2023Regenerative food – a solution for climate change?Regenerative food is the latest food trend in the current Food Report 2024. It is perhaps also the most promising – including for the gastronomy industry. The focus here is not primarily on food, but rather on arable soils.
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Food TechOctober 20, 2023Is the might of artificial intelligence also bringing a revolution to the hospitality industry?Traffic forecasts, personalized advertising, movie recommendations on Netflix – many people do not realize that artificial intelligence already permeates almost every aspect of our lives. However, since the hype surrounding Chat GPT lately, people are becoming increasingly aware of the topic....
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Food TrendsOctober 18, 2023Female connoisseurs: Sustainable and female – the taste of the futureFor a long time, food service was a male-dominated industry. However, an increasing number of women are now fighting for their (well-deserved) place in gourmet kitchens, founding innovative start-ups or making a name for themselves as bartenders. But where is this...
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Food TrendsOctober 12, 2023Local exotics: The goods are closer than you thinkBehind the local exotics food trend are experimental farmers and start-ups who are growing and cultivating exotic food in places you don't expect. Climate change is making it possible – but also necessary. In the meantime, this food trend is gaining...
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Food PeopleOctober 10, 2023Ebru Baybara Demir – Changing lives through gastronomyEarlier this year Turkish chef Ebru Baybara Demir was named as the recipient of the prestigious Basque Culinary World Prize for her social and community-based work in her country.
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Food ManagementOctober 9, 2023Chaotic opening deluxe? This is how to make every opening a success!A lot can go wrong when opening a restaurant. But these are the five most common gastronomic mistakes that really need to be avoided at all costs. KTCHNrebel shows you how.
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Food TrendsOctober 4, 2023Plant-based food: Meat or not meat, that is the questionAccording to a study by the University of Bonn, to continue feeding humanity in the future, we would have to reduce meat consumption by around 75% overall. However, the mainstream does not like the idea of completely doing without. But is...
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Food TechSeptember 29, 2023How artificial intelligence reduces food waste in the foodservice industryFar too much food in the gastronomy industry still ends up in the trash. How artificial intelligence (AI) can drastically reduce food waste in the gastronomy industry - and thus also make money while saving the climate.
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Food PeopleSeptember 26, 2023The culinary giant from the Basque Country: Martín BerasateguiMartín Berasategui has been shaping Spain’s rise to a culinary world power for almost 50 years – and is breaking all records among Spain’s top chefs. Why he's nowhere near done – and why the youth today is the best culinary...
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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.
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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?
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Food TechSeptember 13, 2023The big smoke: how innovation is changing smoked cookingOur 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.
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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.
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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...
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Food TechAugust 22, 2023Alexa for Hospitality – Revolutionizing the Hotel IndustryAt first glance, it seems just like an inconspicuous speaker. At second glance too. Yet Alexa has long since conquered our living rooms. But she hasn't stopped there. Alexa for Hospitality and 'friends' are now also a major focus among hotels...
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Food TrendsAugust 16, 2023Is high-end convenience the recipe for the future success of gastronomy?Lots of time, lots of onion: Gaurav Bajaj and Kiran Mazumdar believe they have found the formula for success for high-end convenience. Why this is immensely important for the future of gastronomy – and why it doesn't need flavor enhancers, preservatives,...
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Food ManagementAugust 8, 2023No more no-shows in gastronomy!Among other things, what the pandemic has done the restaurant industry is evident from the number of no-shows recorded: Restaurateurs have seen a five-fold increase in reservations that are simply not honored. Now they are defending themselves through a wide variety...
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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,...
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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.
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Food PeopleJuly 27, 2023David Muñoz: Against all rulesDavid Muñoz, chef at the DiverXO restaurant in Madrid, is the most unfettered chef in the world – and is currently being rediscovered by gourmets and fellow chefs. What makes him more fascinating than ever – and why he still can't...
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Food PeopleJuly 21, 2023Simon Rogan – exclusive guest performance at the Bathers’ Pavilion in SydneyWhat does someone who is at the top of the culinary game do? Exactly, they move all the way down under: Simon Rogan, British 3-star chef, gives an exclusive 'gastro' performance down under in the Australian metropolis of Sydney. No easy...
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Food PeopleJuly 19, 2023Radically Local – how Tomas Lidakevicius cooks at TurnipsSeasonal and particularly local – that’s the motto of chef Tomas Lidakevicius at Turnips. After all, he only cooks with ingredients from London's Borough Market. KTCHNrebel spoke with the chef about vegetables, micro-seasonality, inspiration and sustainability.
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Food PeopleJuly 14, 2023Giuseppe Parisi: a culinary journey through Italy in the heart of LondonFor, Giuseppe Parisi, food was “at the heart” of his Italian childhood. The same sentiment rings true of his career. He has brought this love to his new role as executive chef of the Al Mare at The Carlton Tower Jumeirah...
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Food ManagementJuly 11, 2023Young chefs in gastronomy – How could these chefs hold their own as young leaders in professional kitchens?To be successful, you need good leaders, especially in an industry as stressful, albeit wonderful, as the restaurant industry. Whether a temp or a qualified professional, both motivation and performance are largely dependent on successful employee management. But what if the...
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Food PeopleJuly 4, 2023Mélanie Serre – Chef with characterHardly anyone celebrates and presents food as skilfully and deliciously as Mélanie Serre. At Elsa restaurant in Monte-Carlo Beach, the young French woman relies on organic vegetables from her own garden along with products from the Mediterranean region. The rising star...
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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...
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Food PeopleJune 27, 2023Forough Vakili – a tasty bite at Le Bon NoshAt Le Bon Nosh in Atlanta, Georgia, Forough Vakili focuses on local and seasonal produce. The Iranian-born chemical engineer tells KTCHNrebel how she discovered her love for the art of cooking and about her favorite ingredients.
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Food ManagementJune 21, 2023Cross over into the net: Professional chefs are offering cooking courses and workshops onlineIf corona has brought us anything positive, it’s the fine-tuning of our online skills. In many cases, coming across convincingly on screen has become a key survival skill. Chefs also resorted to microphones and cameras to keep in touch with their...
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Food ManagementJune 19, 2023These are the most innovative solutions to the shortage of skilled workers in the hotel industryAustria’s youngest star chef Anna Haumer is now an expert in employer branding at Zoku, a hybrid hotel concept that sets new standards internationally. How they are working on promising future solutions for the shortage of skilled workers in the hotel...
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Food ManagementJune 15, 2023No pictures, please! What do influencers actually think of photo bans in Michelin-starred restaurants?Photo bans in restaurants can annoy many guests. But why do restaurateurs choose to do this? And what does this mean for full-time food influencers who never eat without their cell phones?
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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!
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Food ManagementJune 12, 2023Dynamic price management in gastronomy – the key to improving profitsA concept which is already well-known in the hotel and travel industry now also seems to be gaining a foothold in the restaurant business.
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Food PeopleJune 7, 2023Iker Erauzkin’s Uma – “Forked” in BarcelonaFor guests at Uma in Barcelona, a very special gastronomic experience awaits. You see, chef Iker Erauzkin doesn't simply cook: his whole intention is to transform ingredients into wonderful, sensory experiences. KTCHNrebel spoke to the Basque chef about signature dishes, vegetables...
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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...
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Food ManagementMay 25, 2023Seven tips for successful outdoor diningAs the warmer weather of spring and summer gets closer, restaurants should consider how they can add to revenues by launching an outdoor dining space. KTCHNrebel spoke with industry experts and summarized 7 tips for you how to make your outdoor...
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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?
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Food PeopleMay 16, 2023Dom Fernando’s restaurant Paradise in London: The new Sri Lankan cuisineDom Fernando’s London restaurant Paradise is redefining Sri Lankan cuisine. Why this is pretty brutal – and why his training as an accountant was fortunately just the start of something much more enjoyable.
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Food TrendsMay 15, 2023Inspiration for chefs and their guests: the vegan, sustainable and regional products from “The Green Mountain”The Green Mountain champions nature awareness, sustainability and plant-based (professional) cuisine. The Swiss start-up develops products for the gastronomy industry that are 100% vegan and sustainable. “Green” stands for original, healthy and sustainable – and “Mountain” symbolizes the origin and regional...
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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...
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Food ManagementMay 5, 2023Dynamic prices for restaurants – a future model?Dynamic prices and pricing is nothing new in itself. These have been used in the hotel and travel industry for years. But what about gastronomy? Are dynamic prices even possible or feasible in restaurants? And if so, for which concepts?
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Food PeopleMay 3, 2023Five young chefs you should know aboutThe world of gastronomy has never been more colorful than it is today. Despite all the adversity of the last few years, there are still creative, bold and above all young chefs who are not afraid of precarious economic conditions because...
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Food PeopleApril 27, 2023Salam Dakkak – becoming the best female chef in the Middle East and North Africa with Levantine home cookingIn 2023, Salam Dakkak was named the best female chef in the Middle East and North Africa. Her recipe for success at Bait Maryam is authentic Levantine dishes from the eastern Mediterranean and her warm hospitality.
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Food TrendsApril 25, 2023The world’s top six most spectacular restaurantsDining innovations are taking gastronomy further than ever before – from the heights of Peru’s mountain scapes to underwater in Bali, the Island of the Gods. We spotlight some of the most spectacular destinations across six continents.
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Food TrendsApril 18, 2023Tropical fruit with a bright green pulp: this is what kiwano tastes likeWhen you first look at the kiwano from the outside with its blunt, horn-like thorns, you can hardly guess the scrumptiousness of what's inside.
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Food TrendsApril 18, 2023Karen’s Diner – bad service is in demand!Unfriendly and visibly annoyed waiters are usually a no-go and why you wouldn't want to go to a place again. Not so at Karen's – here guests even pay for it. Can poor service be well received? Apparently so, because guests...
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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.
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Food TechApril 5, 2023Dec Penfold: how food and tech are changing the meal delivery businessThe combination of food and tech has provoked enormous change in both the meal delivery industry and people’s eating habits globally. But “we’ve not even scratched the surface”, says Dec’s Kitchen founder, Dec Penfold
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Food PeopleMarch 29, 2023Simon Rogan: A Brit cooks his way to the starsHe already had two stars; in 2022, Michelin testers honored British chef Simon Rogan with the third for his restaurant L'Enclume, established in 2002, where he presents British cuisine at its best. Wait a minute? British cuisine? That's right, and Simon...
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Food PeopleMarch 22, 2023Carlos Gaytán: from dish washer to (Michelin) starCarlos Gaytán made gastronomic history as the first Mexican chef ever awarded a Michelin star. Today, he is considered the most important ambassador for Mexican cuisine. How did this exceptional talent work his way up from the very bottom to the...
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UncategorizedMarch 21, 2023Explore KTCHNrebel in Spanish!Today we could finally cut our "launch cake"!
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Food ManagementMarch 16, 2023Is dynamic pricing in foodservice the cure to tough times?Restaurants and operators in the foodservice sector are dealing with significant economic challenges. Introducing a demand-based approach to menu pricing may be the solution. An expert talk with pricing expert Torsten Olderog.
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Food TrendsMarch 8, 2023Farm to Table: the DIYersFarm to Table is not a new concept. International projects, however, are driving the trend to the max – including hydroponic systems. We have collected a few exceptions for you, and will show you how it can also be done on...
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Food PeopleMarch 7, 2023At home as a woman in top gastronomy: world-class chef Haya Molcho shows how it’s done!Haya Molcho embodies everything good food stands for: Enjoyment and taste, colors, art, warmth, joy, togetherness. Family. The job changer took the male world of gastronomy by storm and paved the way for a young generation of female chefs. KTCHNrebel met...
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Food PeopleMarch 3, 2023Nadine Wächter-Moreno: The creative Swiss chefShe learned her trade in Lucerne and then worked as a chef in Mexico, Australia and the USA. Today, Nadine Wächter-Moreno is the first female head chef at Andaz Singapore. KTCHNrebel spoke to the Swiss native about her career, motivation and...
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Food PeopleMarch 1, 2023Tala Bashmi: Next-level oriental cuisineEveryone loves it, the cuisine like in 1001 nights. It is colorful and cheerful, spicy and imaginative, diverse and delicious and best shared in joyful company. But whether Levant or Arabic, Persian or Moroccan, as refined as these cuisines are, they...
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Food PeopleFebruary 22, 2023Rodolfo Guzmán: local heroThe Chilean chef has had an arduous journey, but today he finds himself among the world’s best chefs. He tells Tina Nielsen it was all worth it.
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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...
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Food PeopleFebruary 10, 2023These are four inspiring foodservice influencers of LinkedInCombining the personal and the commercial, social influencers have become a powerful marketing tool. Five foodservice influencers are leveraging LinkedIn to reach new audiences.
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Food PeopleFebruary 7, 2023She cooks sustainably – with success: Heidi BjerkanWith award-winning Norwegian chef Heidi Bjerkan, food and farmers come in first. Although she keeps her own cooking unassumingly in the background, you can taste her passion for quality, well-produced food in every dish. With her restaurant network, she practices sustainable...
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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...
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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.
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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...
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Food TrendsJanuary 27, 2023Eatrenalin at Europa-Park: Experience food in a way you never did beforeGround-breaking new restaurant concept Eatrenalin, located at Europa-Park in Germany, promises “the most exciting gastronomic experience in the world”.
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Food TrendsJanuary 24, 2023A plant-powered start into the new year: 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.
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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...
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Food PeopleJanuary 18, 2023Costly: these are the most expensive restaurants in the worldFor 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.
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Food TrendsJanuary 12, 2023Food School: What does Nashi actually taste like…?Nashi pears: The fruit with a sweet and aromatic taste and a double name
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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.
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Food PeopleJanuary 5, 2023Here’s why Manoella “Manu” Buffara is Latin America’s best chef.Champion of a better environment, supporter of urban gardening: Manu Buffara has created her own network of local producers. KTCHNrebel spoke to the Brazilian about the Latin America’s Best Female Chef 2022 Award, her goals and cooking style as well as...
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Food PeopleJanuary 4, 2023Young and famous Chef Pierluigi Saffioti: Twice the success thanks to social mediaItalian cooking star Pierluigi Saffioti is the best example of how you can have fun at work and still excel at what you do. At just 29, he has already worked in ten establishments between Italy and Australia, where he impressed...
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Food TrendsDecember 29, 2022Champagne – Thermodynamics in glassIt’s a timeless tradition: On December 31 at the stroke of midnight, champagne corks pop all over the world both at home as well as in restaurants and hotels – wherever people gather to toast the new year together. But why...
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Food PeopleDecember 27, 2022J. Gamboa – gastronomy is a family affair for himFilipino chef J. Gamboa has raised the gastronomy of his home country to international level – with great skill, tireless hard work and a lot of passion!
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Food PeopleDecember 21, 2022Tora Olsson: turning vegan food into an art and experienceShe is an Instagram pro, a food designer with a Bachelor’s degree in Gastronomy and a Master’s degree in Food & Meal Science. Under the ToraFloraFood label, Flora Olsson creates vegan menus, trains chefs and organizes experience dining. Now the Swede...
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Food PeopleDecember 14, 2022Baker and influencer out of passion – Osvaldo GrossKTCHNrebel wanted to meet Osvaldo Gross, an Argentinian pastry chef, to talk with him about the secrets of his baking skills and his work as a teacher. But things initially took a different turn, because as it turns out, the friendly,...
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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.
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Food ManagementDecember 7, 2022Combating the shortage with fewer skilled workersFaced with the shortage of skilled workers, these businesses are relying on fewer staff Guests doing it for themselves – this is the principle behind the approach of the Revier Hospitality Group and Koncept Hotels. This concept has the potential to reduce...
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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...
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Food ManagementDecember 1, 2022Feed the feed – Instagram for restaurantsInstagram is fast becoming an indispensable part of the marketing mix for restaurateurs. Elly Earls finds out how to get it right. 69% of Millennial diners take a photograph of their food before eating it, with 30% saying they wouldn’t go...
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Food TrendsNovember 24, 2022Food and football: What to expect from foodservice at the Qatar World Cup 2022As three billion international viewers tune into the Football World Cup this month, Qatar has the opportunity to showcase its culture to the world, and food and foodservice will be one of the champions.
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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
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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...
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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?
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Food TrendsNovember 10, 2022Freshly caught seafood: Straight from the bottom of the sea to your mouthWhat was unthinkable yesterday is a hot commodity today: shellfish delivered alive and freshly caught. Norwegian fishing pioneers, high-tech and the fine palates of chefs such as René Redzepi make this possible.
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Food TrendsNovember 8, 2022Fondue – the chemistry between wine and cheeseWith the winter season approaching, the pots for cooking up a scrumptious fondue are once again being pulled out of kitchen cupboards. The goal of the evening is clear: Create a smooth cheese mixture that is thick enough to dip bread...
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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.
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Food PeopleNovember 2, 2022From nose to tail: That is why an increasing number of chefs are embracing breedingWhether cattle, water buffalo, mangalitza pigs or poultry, many chefs are now breeding animals themselves. The motto here is from nose to tail. KTCHNrebel spoke to top chefs from Switzerland, Germany and France. A glimpse into a cooking philosophy beyond factory...
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Food TrendsOctober 28, 2022Scary beautiful, damn delicious! Dessert illusions of chef Ben ChurchillAppetising is something else and nevertheless the food illusionist Ben Churchill’s dessert creations are the most trendy you can possibly make out of sugar. No other chefs play so virtuously with the combination of sight and taste, with the "ick" factor,...
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Food ManagementOctober 27, 2022“Keep the change” – the truth about tippingTen percent, or 20? How much should it be? Is it an extra thank you or mandatory? The debate about tipping is an ongoing international issue. Where does the term come from? Who does it belong to – and what is...
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Food PeopleOctober 20, 2022These are the 20 Best Chefs of Instagram 2022Instagram includes posts on almost every topic. The network is now also a treasure trove of culinary content. Whether you are an amateur chef or a Michelin-starred professional, there are countless insights behind the scenes, delicious recipes and a wealth of...
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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.
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Food TrendsOctober 14, 2022What are Goa beans?Beans for everyone. Goa beans, also called winged beans, could easily fight hunger around the world, especially in tropical countries. This is because everything you can use every part of this bean, from the flowers and leaves to the seeds and...
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Food PeopleOctober 12, 2022Karime Lopez – Why the future of gastronomy should be more femaleFrom zero to one hundred on her own accord – becoming the highly decorated head chef at Massimo Bottura's Gucci Osteria. Right now, no success story is more spectacular than that of the Mexican female chef Karime Lopez. But what's behind...
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Food PeopleOctober 4, 2022Operator focus: Cameron Mitchell RestaurantsCameron Mitchell Restaurants – started at a kitchen table in Columbus, Ohio – is thriving thanks to its founder’s gift for developing winning restaurant concepts and a company-wide commitment to recruiting and retaining top hospitality talent.
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Food TrendsSeptember 30, 2022They do it! Gastro heavyweight Enchilada takes off to new success with ghost kitchensFor years, it has been one of Germany's top-selling leisure restaurants and among the top 30 largest gastronomy companies in Germany: the Enchilada Group with many strong concepts and individual restaurants. In fact, they have around 100 businesses, which bring in...
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Food ManagementSeptember 28, 2022Zero Waste: Countdown to zeroFor a long time, the Silo in Brighton was the lonely pioneer on the zero-waste restaurant scene. Now, a paradigm shift is finally on the horizon.
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Food TrendsSeptember 22, 2022Magic MushroomsMushrooms embody hyper-regionality and can be prepared in a masterful manner using a wide variety of techniques. Why chanterelles are even too dangerous for worms and insects – and what parasites have something to say in the mysterious mushroom matrix.
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Food TrendsSeptember 20, 2022Meringue: the art behind the white, airy-sweet temptationIt is white as snow and can be prepared following a French, Swiss or Italian recipe. You can bake it, eat it directly as a sweet treat, or use it as a decoration on cakes. Almost everyone knows it and has...
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Food TrendsSeptember 15, 2022What does crystalline ice plant actually taste like…Healthy and good: With its slightly salty taste, crystalline ice plant is full of surprises and vitamins.
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Food PeopleSeptember 13, 2022Eric Vildgaard: Great plates instead of terror.Eric Vildgaard's story reads like the premise for an action-packed Hollywood sensation. That this former thug and drug dealer turned into one of the best chefs in Europe has everything to do with respect, precision and discipline – not to mention...
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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!
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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?
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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...
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Food PeopleAugust 25, 2022Rasmus Kofoed: vegan to the gastro Olympus?Rasmus Kofoed runs half marathons, has won the prestigious French Bocuse d'Or as a Dane, cooks his way to second place on the 50 Best list and is now suddenly going vegan with his restaurant Angelika. Perhaps it's because he has...
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Food ManagementAugust 23, 2022Aquaponics: symbiotic habitats for food of the futureDiners at Sollo shake their heads in wonder as the sun dips below the horizon on Spain’s southern Mediterranean coastline. It’s only partly because of the view, though—the real spectacle here is on the ceramic plates on this side of the...
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Food ManagementAugust 22, 2022Eight ways restaurateurs can help fight the climate crisisFrom sourcing locally and seasonally, to planning “plant-forward” menus and making kitchens smarter and more efficient, here are eight ways restaurateurs can contribute to tackling climate change.
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Food TrendsAugust 17, 2022How the future tastes – proteins do not always have to be animalThe 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.
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Food PeopleAugust 10, 2022Fermentation pro David Zilber: Bacteria on the stove!Nobody can do more with bacteria than he does. David Zilber is the poster child for the global fermentation hype. Why he abandoned his own research laboratory at the best restaurant in the world – and how he wants to save...
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Food TrendsAugust 8, 2022Ice cream: the science behind the frosty treatMacadamia nut brittle, white chocolate cookie, salted-caramel cheesecake? Or do you prefer the classics—vanilla, chocolate chip, butter pecan? It's the most beautiful time of the year, and the higher the temperatures rise, the more we crave ice cream. But as we're...
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Food PeopleAugust 5, 2022Over a mug of beer…For more than 20 years, Michael Möller has been in charge of the legendary Hofbräu in Munich. Over a mug of beer, the passionate restaurateur talks about the ambitious franchise concept, the immense expectations and what the Free State of Bavaria...
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Food ManagementAugust 4, 2022Ghost kitchen models: no evolution without revolutionThe ghost kitchen market continues to change apace. But which models will become the most successful in the near future? A July 2022 TrendTalk webinar, featuring expert speakers, sought to find the answers.
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Food TrendsJuly 28, 2022SUPER SEA FOOD: SeaweedSeaweed is a superfood par excellence and also good for the climate. Why sea spaghetti, kombu and co. could revolutionize our entire food system – and what deep-sea ropes have to do with inoculations.
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Food PeopleJuly 26, 2022No Limits – for vegan TV chef Matt PritchardA life without borders: Skateboarder, stuntman and vegan TV chef. Matt Pritchard makes a appeal to the industry: "Get more interested in the plant-based lifestyle, because it's the future!"
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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.
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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...
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Food ManagementJuly 15, 2022De Meal Prepper: serving up beautiful platesWith over 25,000 followers on Instagram, Jolanda Stokkermans has attracted people from across the world with her elaborately designed plates of food depicting everything from plants and animals to celebrities. KTCHNrebel spoke to her about her inspiring success with food art...
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Food TrendsJuly 6, 2022Roadkill cuisine: Outstanding ingredients killed on the roadEating a corpse found on the road doesn't sound very appetizing. Is Roadkill Cuisine unfairly given a bad reputation? In an (involuntary) self-test, even a Michelin star chef was impressed.
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Food PeopleJuly 4, 2022Meet eight self-made foodservice millionairesSuccess in the restaurant business is notoriously challenging, but that’s not to say that it’s out of reach. These eight entrepreneurs have turned their passion – and our appetites – into some of the world’s most successful foodservice businesses. Here’s what...
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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...
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Food TrendsJune 21, 2022What do wood ears taste like?
Vegans and vegetarians, listen up now! Although 'ear' may sound like meat, this ingredient has absolutely no connection with animal products. Wood ears are simple tree mushrooms that we have all come across without knowing it. Keyword: Asian wok dishes.
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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...
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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.
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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.
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Food ManagementJune 6, 2022Four-day week: 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...
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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...
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Food PeopleJune 1, 2022Hans Neuner: The king of the seaPortugal’s star chef Hans Neuner needs an adventure for the soul and the sea air to breathe. To find this, the Tyrolean-born chef traveled from Ghana to Goa – and has brought more than just his new menu back from ...
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Food TrendsMay 28, 2022Taste-testing alternative protein burgersMore and more people are trying to go meatless for health, environmental, or ethical reasons, but not all of them are willing to say goodbye to burgers — which is why there’s an entire industry working on alternatives to meat patties,...
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Food TrendsMay 28, 2022Plant-based burger – a still growing marketDemand for plant-based meat is fast on the up. KTCHNrebel finds out how three of the market leading burgers stack up.
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Food PeopleMay 24, 2022Salt & Silver: The secret of their gastronomic successSurfing mega-waves with a finger in every pot – the guys at Salt & Silver refuse to be categorized, and they’re leaving the Hamburg culinary scene breathless. KTCHNrebel asked them about the secret of their gastronomic success.
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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...
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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.
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Food TrendsMay 16, 2022Essential oils in foodservice – What a scent!We know essential oils from alternative medicine, body care and ambient scenting, but we rarely find them in food and beverages. However, they are ideal for enhancing the flavor. A glimpse into aromatic cuisine.
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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?
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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,...
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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...
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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...
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Food PeopleApril 27, 2022Wild, honest, strong: Exceptional chef Lucki Maurer and a respect for lifeExceptional chef Ludwig “Lucki” Maurer fought his greatest battle at the beginning of his 20s. The adversary: Lymphoma, inoperable. The prognosis: bad. An item on the bucket list that got this young man through his agonizing chemo: To become celebrity chef...
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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.
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Food PeopleApril 13, 2022Vitus Winkler and his gourmet restaurant Kräuterreich: Cheerful summit for the palateIn Salzburgerland, four-toque chef Vitus Winkler delights guests from all over the world with his subtle Alpine cuisine. He prefers to start his day collecting herbs in nature. KTCHNrebel met up with this likable man in his mid-thirties for a chat.
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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...
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Food ManagementApril 1, 2022ZERO WASTE: Don’t mess up!The importance of food has finally become clear to us during the pandemic. Suddenly, the focus is on keeping restaurant kitchens cooking in such a way that no waste is produced. This has led to some exciting Zero Waste concepts.
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Food TrendsMarch 28, 2022What does duck tongue actually taste like?Along with crispy duck, duck tongue dishes are nothing out of the ordinary in traditional Chinese restaurants. But what do they taste like?
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Food PeopleMarch 22, 2022Magical moments for the palate – a Mexican in BarcelonaEver since he cooked his way to a star at Albert Adrià’s Hoja Santa restaurant in Barcelona, Paco Méndez has been an ambassador for Mexican cuisine in Spain. Then Hoja Santa fell victim to the coronavirus pandemic – together with every...
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Food PeopleMarch 16, 2022Legend of the Italian top gastronomy – Nadia SantiniAs the first woman to win a coveted three Michelin stars in truly cuisine-crazed Italy, Nadia Santini has been making gourmet history for nearly three decades. How the Italian became the official best chef in the world without any formal...
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Food PeopleMarch 9, 2022Heinz Reitbauer: Digitization and sustainability – a win-win for Michelin-starred cuisineAt the Viennese gourmet restaurant Steirereck, Heinz Reitbauer celebrates traditional regional products. But when it comes to modern software, the Michelin-starred chef also pulls out all the stops. The friendly Austrian took time for an exclusive interview with KTCHNrebel.
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Food TrendsMarch 3, 2022Bourbon vanilla – black Madagascar goldAround 80 percent of the world’s vanilla is cultivated in Madagascar. Why this leads to public executions and gruesome lynchings – and what a twelve-year-old slave has to do with it.
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Food PeopleFebruary 23, 2022Korean temple cuisine – a gastronomy concept with promiseIt is one of the delicate culinary arts that blooms in secret: Korean temple cuisine. However, this gastronomy concept is far from being a wall flower – on the contrary!
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Food TrendsFebruary 18, 2022What does Stachys actually taste like?Stachys is considered a rare delicacy in Europe – but it's a culinary all-rounder in the kitchen!
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Food TrendsFebruary 10, 2022What does lotus root taste like?This Asian vegetable looks cool, is chock full of vitamins and can be used in a variety of ways. Find out here what else the lotus root has to offer.
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Food TrendsFebruary 9, 2022An old school favorite with a twist: Dry aging, but with fishDry Aging has always been associated with beef – but not rightly so. Pioneers such as Australian top chef Josh Niland show that the full potential of fish is also only unlocked when dry-aged. How exactly this works – and what...
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Food PeopleFebruary 1, 2022Double game – twins take the stars from the gastronomic heavens to MoscowWith two Michelin stars and one Green Star, Russian brothers Ivan and Sergey Berezutskiy's innovative Twins Garden gastronomic concept, which is housed in a light-filled location high above the rooftops of Moscow, is a resounding success. KTCHNrebel met up with the...
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Food PeopleJanuary 27, 2022Star chef Antonia Klugmann: The dream catcherAntonia Klugmann is one of Italy’s most promising chefs. Why she was declared utterly mad twice in her life and how a tragic car accident turned her into a restaurateur.
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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...
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Food PeopleJanuary 21, 2022Working with what’s there – sustainability in its extreme formThe Faroe Islands are known for their striking, rough ocean scenery and treeless, barren landscape. Not the right place for star gastronomy – or is it?
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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...
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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.
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Food TrendsJanuary 5, 2022Top ten foodservice trends 2022Looking ahead to 2022 and beyond, to see the key trends that will dominate foodservice and hospitality. A new year brings new trends in all sectors, with the foodservice industry as no exception. The restaurant and foodservice industry has faced great...
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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.
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Food PeopleDecember 23, 2021Cook the world well – how a star chef works for a better life on this planetThe camaraderie in the restaurant kitchen is reminiscent of a pirate ship – and that’s why Jessica Rosval became a chef in the first place. Today, she is very enthusiastic about Massimo Bottura in the kitchen, is considered Italy’s best chef...
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Food TrendsDecember 16, 2021What does Adji Cress actually taste like?Adji Cress is becoming increasingly popular. Besides being decorative, this East Asian native supposedly has beneficial properties according to folk medicine.
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Food TrendsDecember 13, 2021Bring on the substituteWith the COP26 summit in Glasgow focusing minds on the imperative to change our ways to avoid catastrophic climate change, we could make a start by looking at the food we eat – with plant-based diets becoming increasing popular. But is...
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Food PeopleDecember 13, 2021Back to the rootsAt Copenhagen's high-end restaurant AMASS, Californian Matt Orlando is bringing his vision of sustainability to life by making the most of leftovers culinary-wise. His hippie parents are partly responsible for this.
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Food TrendsDecember 2, 2021What does Lupine Cress actually taste like?You can learn all about the allergen lupine's kid sister, Lupin Cress, here.
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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:
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Food TechNovember 30, 2021Into the metaverseDoes Facebook’s latest announcement herald the virtual future of the foodservice industry? Katie Morris speaks to expert consultants about the likelihood of operating in the metaverse
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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...
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Food ManagementNovember 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.
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Food TrendsNovember 16, 2021Zero food waste: getting the best from leftoversInstock is the name of a restaurant and wholesale grocery store in Amsterdam. They cook and sell vegetables, meat and fish here, which would otherwise have been discarded. Their zero-waste concept has given rise to a fine flavor experience and a...
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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.
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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
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Food TrendsNovember 5, 2021How jackfruit opens up new culinary worldsFlour, puree, burritos, pickles... jackfruit is a lot more than just a meat substitute. Chef Johannes Marterer visits the Rolling Pin Soul Kitchen to show us just what jackfruit is capable of. And tells us why it's only a matter of...
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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.
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Food TrendsOctober 26, 2021How do you eat… wakame?Wakame is known as the healthiest algae variety. Read on to learn where it comes from, how it's used, and what it tastes like.
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Food PeopleOctober 25, 2021Sustainable gastronomy – an example from practiceTruly practicing sustainability in the gastronomy industry is a major challenge, because of the many and diverse ecological, social and economic aspects:
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Food PeopleOctober 20, 2021Hip hops: the craft beer boom in profileGareth Davies and Yohanna Best use hydroponics to grow hops indoors at Dark Farm.
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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!
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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.
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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...
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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....
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Food TrendsSeptember 30, 2021In-vitro meat: wagyu beef from the 3D printerFor the first time, researchers at Osaka University have created textured in-vitro meat with a Wagyu-like consistency using a bio-printer.
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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...
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Food PeopleSeptember 23, 2021Double comeback of the giants: Alain Ducasse and Albert Adrià open a restaurant togetherTwo superstars are combining their powers. Michelin-starred chefs Alain Ducasse and Albert Adrià have announced their plans to open a restaurant together at the end of this year. Here's how this spectacular joint venture came about.
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Food PeopleSeptember 9, 2021Davide Caranchini: championing sustainabilityItalian 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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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.
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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.
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Food PeopleAugust 24, 2021The scoop on SnoopIn celebration of National Black Business Month in the US, KTCHNrebel profiles restauranteur, inspirational business mogul and self-confessed all-round “hustler” Mychel ‘Snoop’ Dillard.
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Food ManagementAugust 19, 2021Picnic comebackCorona has revived the picnic. To-go's big sister is here to stay, according to experts – and its expanding what it has to offer.
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Food TrendsAugust 17, 2021Tamarind – the globetrotterAlthough not many people here have heard of tamarind, it is definitely a bona fide globetrotter. Ok, so it can't play basketball, but it is still a spice that is widely used all over the world.
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Food ManagementAugust 12, 2021Contactless but still close to the guestAutomated check-in, digitized menus and services with no direct contact to guests. The pandemic has sparked a digitalization boom in the hotel and restaurant industry that will change the sector for good.
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Food TrendsAugust 10, 2021Game cuisine – all about cooking beaver, badger or racoonIt's not all just venison or wild boar. After all, many other creatures live in the forest and mountains. Ever cooked up a beaver, badger or racoon? What sounds exotic today was once considered a delicacy. It's time to start rethinking...
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Food PeopleAugust 6, 2021Shrimp from the mountainsIn the heart of Austria, they have recently started breeding the best and rarest of shrimp. Initially, the concept was based primarily on the desire to make good use of the wood gas power plant's waste heat. Today, it is...
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Food PeopleAugust 3, 2021Mitsuharu Tsumura ’s path to the top through Nikkei cuisinePeru and Japan are separated by more than 9,000 miles and one ocean, but physical distance and cultural differences don’t matter at Maido in Lima. Mitsuharu Tsumura melds Peruvian and Japanese culinary traditions, creating what’s known as Nikkei cuisine.
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Food PeopleJuly 27, 2021The Maestro on a MissionMassimo Bottura is the most colorful star in the international fine dining sky - and these days, he’s expanding his horizons even further. In this exclusive interview, the art-obsessed culinary poet reveals how he battled through the crisis, and explains how...
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Food TrendsJuly 22, 2021Mangosteen: the queen of fruitsThis exotic fruit owes its lofty nickname to Queen Victoria, the second longest-ruling British monarch: Legend has it that Victoria promised to knight anyone who brought her back mangosteens from their sea voyages.
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Food ManagementJuly 5, 2021Explosive elixirsWhat is an essence, and what exactly can you do with it? A foray between soup and sauce, as well as an unexpected run-in with a rabbit, will help clear things up.
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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.
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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.
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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.
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Food TrendsJune 7, 2021Best Chefs of Instagram 2021Haute cuisine meets snackable content: the perfect mix! It's not just in kitchens around the world that things are bubbling, simmering and sizzling away. Many international top chefs are also brandishing their virtual wooden spoons on Instagram. The result? Feeds and...
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Food ManagementMay 31, 2021An open and shut case: restaurants re-opening wrap-upDepending on where in the world you look, the foodservice sector is at very different stages of reopening as we continue to emerge from the pandemic
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Food ManagementMay 26, 2021A taste for change“What’s good for the planet is good for us” is a major driving force behind the rise of plant-based eating. But, is it a sustainable trend or a passing fancy?
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Food TrendsMay 20, 2021Mycology: the trumpet of deathAt first glance, this edible mushroom is rather off-putting to laymen due to its sooty grey to black color. But this reluctance disappears once the trumpet of death mushroom hits the taste buds.
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Food TrendsMay 14, 2021“There is always a light at the end of the tunnel.”The trip to Hiša Franko takes you along winding country roads and follows the turquoise Soča River through a valley with the same name in the Julian Alps. Kobarid, a small town in northern Slovenia, lies in the middle of spectacular...
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Food TrendsMay 11, 2021Food School: Moai CaviarThe light green sea grape with a crisp bite: Moai Caviar. If you're looking for a plant-based alternative to fish roe, then this is it. Umibudo, a Japanese word that translates into English as "sea grapes" or "green caviar," is similar...
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Food ManagementMay 6, 2021Ghost kitchens: Operational recipes for successFrom the power of effective storytelling to a discussion of piano-playing cat memes – and a host of technical detail in between – Rational’s latest webinar addressed the next stage of ghost kitchen development: operational success.
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Food TrendsMay 3, 2021Organic GardenRethinking the food cycle with Organic Garden. From the farm to the plate, everything from a single source – that's how you could sum up Organic Garden's sustainable concept.
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Food TrendsApril 29, 2021Tour de BeefFarmers and producers in all corners of the world are playing around with creating the absolute best steak on the planet, in small quantities but on a grand scale. Why linseed oil turns calves into the most resilient cattle – and...
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Food ManagementApril 27, 2021Here are the hotel trends of a post-Corona futureThe travel and tourism industry is undergoing an irreversible transformation. However, the trends are not as obvious as you might think. What trend researcher Oona Horx-Strathern has found out about "healthness" concepts and why digital upgrading might be counterproductive.
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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.
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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?
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Food TrendsApril 15, 2021Food School: red bananasThe popular tropical fruit decked out in an extraordinary garment: red bananas. braised, roasted or baked, the red banana enriches many dishes thanks to its wonderful flavor. This fruit tastes really great combined with oranges, kiwis, pineapples, mangos and peaches.
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Food ManagementApril 7, 2021Food and the City of the future"We need to leave the indoors behind, and take over informal spaces!" Jan Knikker's call for the revitalization of inner cities almost sounds as though he is aiming for some sort of guerrilla warfare.
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Food ManagementMarch 31, 2021What’s behind the trend of private-label products for restaurantsMaking a profit, keeping your business in the hearts and minds of your guests and offering your employees a perspective – that's probably what all restaurateurs currently dream about. The solution? Sell brand-name products – that is, your very own! Consciously...
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Food TechMarch 23, 2021The future is now: how robots will change kitchensHeadquartered in London, UK, but conceived via Russia, Moley Robotics has developed and launched for consumers the world’s first robotic kitchen based on a multifunctional cooking platform. Founder and CEO Mark Oleynik discusses Moley’s potential for commercial kitchens
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Food TrendsMarch 16, 2021Food School: glass eelsGlass eels are highly sought after on the plates, their species are endangered. Javier Mendoza goes into raptures when he talks about Angulas. As pintxo with salmon on white bread, the native of Nuremberg with Andalusian roots served this delicacy in...
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Food ManagementMarch 8, 2021All about Ghost KitchensGhost kitchens were already a strong trend before Covid-19 turned the world upside down. A Trend Talk webinar from Rational debates their place in the foodservice offering of the future.
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Food ManagementMarch 3, 2021Eagerly craving a trip to a restaurantCorona and endlessness – that's how it sometimes seems. This means it's not always easy to stay optimistic, especially in the restaurant business. Why fight for this business? Who knows if anyone will still have the desire, time and money for...
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Food TrendsFebruary 24, 2021MONO MEAT MANIAIn an age of growing scepticism about meat, single cuts have the power to define entire restaurant mono-concepts. They embody perfect craftsmanship and transparency, and are often significantly cheaper than what are considered to be high-end pieces. How a tough cut...
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Food PeopleFebruary 22, 2021“If you can’t beat them, eat them.”Bouillabaisse made from Chinese mitten crab, venison from Nile goose, goulash from nutria: Why not restore the ecological balance by becoming a predator of invasive species?
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Food PeopleFebruary 17, 2021Samba di São PauloWith his carnivalesque menu selections, Brazilian Ivan Ralston brings São Paulo's unique multiculturalism to the plate. Find out why he berated the Michelin Guide over the phone and the story behind his jazz studies.
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Food ManagementFebruary 15, 2021The winners, the losers and the virusCorona has terrorized us long enough. Time to refocus on a positive future and dare to take a gastronomic glance at 2021.
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Food TechFebruary 10, 2021Automation for the peopleRobotics and automation are changing the hospitality sector at an exponential rate. Keith Tan, CEO and founder of Crown Digital IO, tells us how the robotic barista ELLA is changing the face of F&B one cup of coffee at a time.
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Food TrendsFebruary 8, 2021Deep frozen blast chilledThe techniques have been commonplace for some time now. But freezing and blast chilling can do more than extend food shelf lives - they’re also a great way of making kitchens more efficient.
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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.
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Food TrendsFebruary 1, 2021Seaweed – the answer to everything"Not only is this ocean superfood extremely healthy, it also can solve both global food and environmental problem," says the young Irish marine biologist, Paul O'Connor. With his startup "This is Seaweed" he's looking for possible ways to bring this tasty...
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Food PeopleJanuary 21, 2021Margot Henderson – Mother of foodShe swam with horses in the Hutt river, fell in love with Fergus Henderson, and opened Rochelle Canteen in an old bike shed. There, the one and only Margot Henderson has created a new home for classical british cuisine.
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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?
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Food TrendsJanuary 14, 2021Celebrating 2020’s heroes of hospitalityThe world over, 2020 was a year to write-off as a bad memory for most, but we must pause to reflect on the game-changing contributions to the industry by some extraordinary individuals.
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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.
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Food ManagementJanuary 7, 2021Rosy daysA steak restaurant decorated in pink? "Of course,"says architect Ester Bruzkus. The oldest color in the world can actually do anything, you just have to trust it. Encouraging words.
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Food TrendsJanuary 4, 2021Food School: Dead Man’s FingersDead Man's Fingers, the rare blue cucumber brings in pizzazz. Called the blue pod, Dead Man's Fingers as well as Blue Sausage Fruit, these fruit stand out thanks to their unusual cobalt blue to blue-violet color.
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Food TrendsDecember 28, 2020A collision of taste, aromas and sensor technologyWhether you're sensitive to bitter tastes or not, no other taste component has greater individual, varying personal perceptions. Sensor technology findings are still used relatively seldom in gastronomy. However, understanding how to deal with taste and aroma in the proper way...
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Food PeopleDecember 23, 2020Spot: LeónPía León was the first woman in the kitchen at Central. At the time, everyone expected a honeymoon and maternity leave. But today things look differently, considering she was named Latin America’s best Female Chef 2018 and runs her very own...
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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.
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Food ManagementDecember 16, 2020Coping with the crisisAs we near the end of 2020 and the development of three vaccines against Covid-19 gives hope to us all, we explore the inevitable changes this past year has brought to the foodservice landscape
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Food TrendsDecember 14, 2020Mother Nature’s SonIt is truly the Garden of Eden for health food enthusiasts – over seven acres of sun-kissed land in the middle of the Camargue, with 200 different kinds of fruit and vegetables growing in Mother Nature's most beautiful setting.
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Food TechDecember 11, 2020Unoccupied beds? HospitalityHelps sets an example for Covid patients.The hotel technology enterprise Cloudbeds has developed an impressive creative concept, which utilizes empty hotel rooms to full capacity. The initiative HospitalityHelps offers an online platform which provides rooms for Covid-19 patients, as well as their family members or caregivers.
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Food PeopleDecember 9, 2020Swiss high-flyer waiting for Salzburg AirportAwarded three Michelin stars and 19 Gault&Millau points, international top chef Andreas Caminada has been on an unprecedented rise for many years. In December, the Swiss chef was supposed to present his IGNIV restaurants in Hangar 7 at Salzburg Airport, where...
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Food ManagementDecember 3, 2020Certainty in change: predicting the next decade‘Sure things’ might be easier to predict when the going is good, but how impacted are long-term restaurant trends when a global crisis strikes?
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Food TrendsNovember 30, 2020Goose easy peasyWe used to say the way to win a man's heart is through his stomach. However, these days it's all about comfort food. In other words, food that is tasty, comforting and indulgent, food that evokes the past with the same...
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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...
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Food TechNovember 16, 2020Virtual restaurants: new model hospitality?After the worst few months in hospitality history is the app-powered takeout and delivery model of virtual restaurants a beacon of hope or the start of a slippery slope?
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Food ManagementNovember 13, 2020Outside is the new inOne thing we all have to used to is that Corona is a permanent guest and the measures surrounding it are impacting and driving business – to a sometimes greater, sometimes lesser degree. However, even the strictest of lockdowns is over...
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Food TechNovember 11, 2020The future of the hotel industryEven if we sometimes feel it is only possible to plan things day-by-day, it is still intriguing to ponder what the future might hold. This is particularly true when it comes to the hotel industry, which has been hit so hard...
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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:
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Food PeopleNovember 2, 2020Inua vs Corona: How the Japanese Noma fights the virusCopenhagen's Noma is considered one of the best restaurants in the world. René Redzepi's radical focus on only using local products, creating purism on the plate and a casual to hospitality – all this has inspired many young chefs around the...
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Food TrendsOctober 28, 2020A menu à la food wasteFood waste and disposable tableware are not necessary. With their project Wasteware, Kilga and Gollacker demonstrate how sustainable design and cuisine can happen. In Europe, almost 90 million tons of food are thrown away, and about 30 million tons of waste...
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Food ManagementOctober 21, 2020Five tips for a personal brand
KTCHNrebel gives tips on how to create a personal brand in five steps.
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Food TrendsOctober 19, 2020Flourishing ProspectsWhether sugar-coated, dried, powdered, concealed as essence or nicely laid out – many flowers are edible and increasingly end up on our plates and in our glasses.
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Food TrendsOctober 15, 2020Fish Wall StreetTokyo’s Toyosu Market is to seafood what Wall Street is to stocks and bonds: a financial seismograph for the entire industry, a hub of world trade. The number-one currency here is tuna, the most important of the five hundred-some types of...
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Food ManagementOctober 13, 2020Saving the world spoon by spoonEating well and saving the climate – an impossible task? Not at all! Those who embark on a well-informed journey into the future of gastronomy will still be at the forefront tomorrow and beyond. The digital conference HolyTisch was full of...
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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...
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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...
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Food ManagementSeptember 28, 2020Do it for the gram!Sure, the price is right and the sites nearby – sounds good. But neither of these are the top priorities for younger generations. How Instagram is changing the hotel industry and why you shouldn't simply ignore it: see for yourself.
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Food ManagementSeptember 24, 2020Inside out: Biophilic designThis type of design has long influenced architects and interior designers. Now, more and more hotels have started using their own “lite” version...
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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...
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Food TechSeptember 15, 2020Urban food: How agriculture is becoming an urban economic systemIn the future, food production will move closer to consumers – right into cities, supermarkets and restaurants. It doesn't get fresher or more local than this!
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Food PeopleSeptember 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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Food ManagementSeptember 4, 2020What will travel be like during the days of Corona?The effects of the Corona crisis on the hotel and tourism industry are becoming increasingly obvious and tangible. mrp hotels knows what should be taken into account for the summer. The Covid-19 pandemic imposes new requirements on hotels. How long these...
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Food ManagementSeptember 2, 2020Expert Summit Hotel & Marine: high flying for inquisitive mindsBusiness is booming, the place is the talk of the town, sales are steady and there is plenty left over by the end of the day. Yes, this is all happening despite the days of Corona. You can do this in...
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Food ManagementAugust 27, 2020Practical guidance for how restaurant operators can bounce backWe take a look at the key considerations for restaurants as they reopen. As restrictions lift in countries around the world, bars, restaurants and cafes are once again serving guests with, not just great food, but the opportunity to break bread...
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Food PeopleAugust 24, 2020British chef Ben Tish on his most personal project yetOn the back of the successful opening of his most recent restaurant, Norma in central London, Ben Tish is keeping very busy indeed.
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Food ManagementAugust 18, 2020Restaurant 4.0: affective hospitalityThe restaurant of the future, or 4.0 as it were, is the subject of trend research, competitions and wild speculation. KTCHNrebel took a "seat" in the digital classroom and checked out what is going on.
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Food ManagementAugust 11, 2020A flexible approach to foodserviceHow social distancing and capacity limits, along with consumer confidence and footfall, have implications for the overall food-to-go environment
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Food ManagementAugust 5, 2020Contactless comebackThe hotel industry has practically come to a standstill due to the global Covid 19 lockdown. But what strategies can be used to make a comeback that does justice to employees and guests? In a recently published study, the Fraunhofer Institute...
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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...
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Food ManagementJuly 30, 2020Better BedsA good night's sleep should be the main hallmark of any hotel. KTCHNrebel spoke with sleep expert Jens Rosenbaum and hoteliers about sleeping, lying comfort and what you can do to ensure sound sleeping.
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Food ManagementJuly 28, 2020The future is now!In an exclusive interview, Harry Gatterer, Managing Director of the "Zukunftsinstitut" reveals how Corona has changed the working world forever - and why the gastronomy industry may be headed for a battle in the trenches...
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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.
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Food ManagementJuly 22, 2020How to become an outstanding brand for hospitalityEdward Francis ditched his A levels to learn more about food, wine, design, branding and all the other ingredients of an unforgettable hospitality experience. In 2015 he felt good enough to set up his Rebel Agency and gradually evolved his business...
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Food TrendsJuly 20, 2020Bauhaus for restauranteursRené Redzepi’s already written history. Now he’s moving on to textbooks. Noma revolutionized Scandinavian cuisine by drawing inspiration from a Swedish Army survival handbook; now its owner has his eyes on a very different prize. In 2011, seeking new ways to...
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Food ManagementJuly 16, 2020Hygiene is now more important than everWill the industry have to adjust its hygiene standards in the future? KTCHNrebel asked a hospital cook, a hygienist and a disinfectant manufacturer – in other words, those who really need to be in the know – about what "optimal" hygiene...
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Food ManagementJune 25, 2020Hospitality is ready to serveAs the foodservice world opens up in a post-pandemic era, we take a look at what customers, venturing out after months in lockdown, can expect to experience across the globe.
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Food PeopleJune 22, 2020Eduard Xatruch: pushing the limits of the imaginableJust sit back and let the adventure come to you - an evening at Eduard Xatruch’s restaurant is like a trip to the movies, minus the stale popcorn.
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Food ManagementJune 18, 2020Allergens in foodservice: the state of playBefore the Covid-19 pandemic struck, European hospitality had begun to focus increasingly on allergens and food safety across Europe. But as Jon Horsley discovers, there will still be some way to go to eliminate risk for diners when the shutdown is...
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Food TrendsJune 15, 202020 Best Chefs on Instagram 2020Underdogs and top stars, hobby and professional gourmets: They all cavort on Instagram. Instagram connects gourmets across kitchen and country borders. This year, the gastronomic community is provided with highlights from all over the world, expanding culinary horizons and triggering food...
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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...
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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 -...
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Food ManagementJune 4, 2020Protect to serve – the issue of kitchen safetyIn light of cases of kitchen workers suing high-profile restaurants for injuries sustained on the job, Jon Horsley talks to foodservice professionals about how to ensure best practices for safer workplaces are in place for when the Covid-19 shutdown is lifted
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Food ManagementJune 2, 2020From one, everyone learnsA city is writing gastronomic history. While in other parts of the world the clocks continue to tick at their usual pace, in Copenhagen the future already seems to have arrived. Apparently, the Danish capital offers an ideal breeding ground for...
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Food ManagementMay 27, 2020Pandemic of ideas for restaurantsThe new rules spoil pleasure and enjoyment? No Way! Gastro-Professionals worldwide show us: True hospitality can survive this crisis and hygiene measures don’t need to be an obstacle. Some restaurants in this list have been using these concepts for decades -...
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Food ManagementMay 20, 2020The order of the day: New hygiene standards in the hotelGradually the hotels are opening their doors again - following new rules. While in the past shaking hands, mini-bar and a well-filled breakfast buffet were a sign of appreciation for the guest, in the days of Covid-19, this has now changed....
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Food ManagementMay 14, 2020China as a blueprint – What’s after the crisis?Who needs adventure anymore? Europe is loosening the lock down a little more every day and it is already clear that nothing will ever be the same again. But how will it be? Nobody can say that for sure, but you...
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Food ManagementMay 12, 2020Foodservice in a post-pandemic worldAs countries around the world start to emerge from lockdown, restaurants have to face up to the challenges imposed by Covid-19. Tina Nielsen speaks to chefs and consultants about how the restaurant landscape is likely to change and what it means...
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Food ManagementMay 5, 2020What 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...
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Food 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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Food ManagementApril 27, 2020Coffee-CompanyWe have already heard about the idea of coworking, which is something like a patchwork office. However, more and more hotels – and in US, also restaurants – are offering up their tables to digital nomads.
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Food ManagementApril 21, 2020Purpose in a time of coronavirusPurpose has become something of a buzzword over the last few years, as companies in every sector strive to develop a more engaged and productive workforce.
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Food TechApril 16, 2020All the flavor that’s fit to printPrinting already revolutionized the world once. It could be time for a repeat performance. Back in the 15th century, it was the printing press. The 2020 printing revolution involves a very different product: plant-based meat. Culinary sensation or cheap gimmick? We...
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Food ManagementApril 14, 2020Corona – a chance for the gastro?Companies such as the Viennese "Steirereck" are showing the way and setting themselves apart from the competition. Secure the decisive advantage for yourself!
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Food ManagementApril 7, 2020The response to COVID19: How the restaurant sector is adapting from table service to deliveryAs the Covid-19 pandemic continues its devasting spread, the foodservice industry across the globe is feeling the effects. With several countries now in lockdown and others encouraging extreme social distancing, dining out has become nearly impossible.
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Food ManagementApril 1, 2020How restaurants are generating revenue even during the Corona crisisThe Corona pandemic is affecting every company. Some companies are in fear for their existence, while others are being supported by their primary sales channel during this extraordinary time: online. Entrepreneurs who hadn’t yet considered alternative sales channels before 2020 are...
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Food ManagementMarch 26, 2020Gastro power through womenWhat?! International Women's Day was weeks ago and now we're already back to talking about this? Sorry, but this is something we have to discuss. After all, this puts us right smack in the middle of one of THE industry's most...
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Food TrendsMarch 23, 2020Food School: Vegan Pulled Pork AlternativesPulled Pork has been in trend for years, but vegetarians and vegans don't have to fear missing out on anything: For them and all those who would like to try something new, there are simple, natural and above all fruity alternatives.
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Food PeopleMarch 17, 2020Bring it on homeAfter a career that has taken him around the world, chef Jonathan Gushue has settled on a remote island close to his birthplace. He tells us about the journey.
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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.
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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,...
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Food PeopleFebruary 26, 2020Chefs of the DecadeThe Giants: These ten exceptional chefs revolutionized the culinary decade with thier brilliant creations, innovative techniques, and groundbreaking concepts.
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Food ManagementFebruary 19, 2020Salaries 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...
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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.
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Food TrendsJanuary 30, 2020Check out what’s fermenting!Fermentation is the next big thing. Trendy kitchen professionals are catapulting techniques from the olden days directly into the future.
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Food PeopleJanuary 27, 2020Hilton Prague – Latest food production trends for large scale eventsFranco Luise doesn’t shy away from big jobs. As the kitchen director of the Prague Hilton, he manages a team of almost 70 chefs - and has made as many as 1500 guests happy at once with his culinary creations. His...
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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....
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Food ManagementJanuary 20, 2020Hey good lookin’!The big cities of the world are full of restaurants with concepts planned down to the tiniest detail, but many places don’t extend that same passion for design to staff clothing. That’s beginning to change.
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Food PeopleJanuary 16, 2020De Wolfgat – the restaurant at the end of the universeThe World’s Best Restaurant of 2019 is about as far away from glamorous metropolitan life as you can get... but here, in the South African fishing village of Paternoster, De Wolfgat creates dimensions of flavor that big-city foodies can only dream...
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Food TrendsJanuary 13, 2020Eat Art – How art and design change the way we look at foodWhen artists and designers focus on food, the mind also gets nourishment. With their creations they go beyond the limits of what is possible, and reveal to us what the future might hold.
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Food PeopleJanuary 3, 2020Pía León – Hidden treasures“I’m Pía León, from Lima, Peru,” Latin America’s Best Female Chef introduces herself modestly. The blonde Peruvian doesn’t seem the type to let success go to her head. We Germans tend to think of Latin Americans as easy-going, and she certainly...
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Food TrendsDecember 30, 2019Gastro glamour and food punksThe HongKong Special Administrative Region is also a glowing exception in gastronomic terms: How can it be that a Spainard is revolutionizing Japanese cuisine, that a Frenchman isn't into fusion cuisine and an Italian is making the world's best pizza in...
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Food PeopleDecember 23, 2019The dream catcherOn the western shore of Lake Garda, the exceptional chef Riccardo Camanini turned a simple bathing beach into a first-rate culinary Mecca at the age of 42. Here's why he didn't make one cent with it for two years - and...
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Food TrendsDecember 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.
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Food PeopleDecember 16, 2019The gastro-governorHe’s one of the most successful restaurateurs in the world, and he practically has a cult following in the US. How 70 businesses, 5,000 employees, and annual sales in the nine-figure range give Wolfgang Puck even more motivation to try new...
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Food PeopleDecember 11, 2019“Every day brings new inspiration”It's the smile that gets you. This warm smile, warm like the decor, the light, like the golden saffron soup that is now in front of you. This is how he smiles, the man who fled Albania alone when he was...
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Food ManagementDecember 6, 2019Social media in gastronomy – a blessing or a curse?The discussion around the topic of social media in gastronomy always comes with two completely different perspectives. While one side takes advantage of the opportunities offered by social media and considers the many different ways it can be used to...
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Food ManagementDecember 5, 2019Out of the kitchen, customers await!Show us your cooking skills. Show yourself. The fine art of self-promotion is more important than ever, because today’s most successful cooks are symbols of their own personal brand. Showmanship and networking talent are the new key ingredients to gastronomic success.
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Food PeopleDecember 2, 2019The Normal One – Paul CunninghamTwo-Michelin-starred British chef Paul Cunningham is causing an uproar in Denmark with his explosively flavorful cuisine. Why the self-supporting chef doesn’t get all the hype, and what really matters when it comes to cooking.
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Food ManagementNovember 28, 2019Restaurant 2050: “Meat and fish are becoming rare products”Author, photographer, publisher... Thomas Ruhl does a little of everything. As the co-founder and publisher of the renowned food magazine Port Culinare, and the co-organizer of the Chef-Sache culinary symposium, Ruhl knows all about food and restaurant trends.
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Food PeopleNovember 25, 2019Born to cookThe Le Pressoir d’Argent opens at the Grand Hotel Bordeaux in 2015. Just four months later, it receives its first Michelin star. Sounds like your typical French success story, right? Wrong! The dream team running this kitchen is a British-Israeli duo.
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Food ManagementNovember 20, 2019At Hilton, vegetables are the new meatTravel with purpose – this is Hilton’s Corporate Responsibility strategy. The focus is on sustainability, including in the kitchen. More plant-based food is key. They are well aware of this at Hilton Singapore, where Executive Chef Kazi Hassan, a renowned gastronomy...
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Food PeopleNovember 18, 2019The science of good tasteWhere do you find business partners in California? Google, sometimes. Brian Chau, a San Francisco-based food scientist, was looking for a place where he could develop new formulas in peace; Dan Mills was dreaming of opening a maker space where all...
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Food PeopleNovember 14, 2019Dennis Schacht – Full 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.
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Food TechNovember 7, 2019How Artificial Intelligence is tracking the Food Trends of tomorrowThe food market used to be fairly stable and slow to change, but the Internet, social networks, and e-commerce have drastically accelerated and democratized the industry. New trends and crazes are popping up every day - how can anyone keep track...
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Food ManagementNovember 4, 2019A whole new can of wormsWorm pastries? Worm omelets? Why slimy invertebrates may have future culinary potential - and how spinach-green innards became a million-dollar industry.
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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.
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Food TechOctober 24, 2019How we’ll be eatingEvery two years, as part of the "Restaurant of the Future" competition, creative minds come up with fresh new ideas for tomorrow's restaurant concepts. The contest was started by Willy Faber, the editor in chief of the trade magazine Gastronomie-Report.
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Food ManagementOctober 21, 2019No crapFrom Zero to Hero: More and more restaurateurs have had enough of food waste and excess packaging. Nolla in Helsinki and Café Botanico in Berlin are demonstrating a different approach.
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Food ManagementOctober 16, 2019Growth trackKarlheinz Hauser has stood for high-end Catering. But he’s doing almost everything differently with his most recent coup: his fast-food concept Poké You is available to franchisees.
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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.
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Food PeopleOctober 14, 2019Asma Khan – Changing the gameBrought up with food at the centre of family life, Asma Khan’s London restaurant serves up home-style Indian cooking that has customers queuing. A trained lawyer, she discusses how she’s also working on ways to improve the way women are treated,...
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Food PeopleOctober 2, 2019Ghetto Gastro: Soul food with a side of politicsNothing’s more American than apple pie - until you draw a chalk outline on the plate and turn it into a political statement. The deconstructed dessert and Black Lives Matter commentary is the product of Ghetto Gastro, a culinary collective that’s...
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Food PeopleSeptember 30, 2019The boss in PortugalTop chef and global player: Two-Michelin-star-holder José Avillez has revolutionized Portuguese cuisine, and his unparalleled restaurant empire now encompasses an unbelievable 18 locations.
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Food ManagementSeptember 23, 2019Jetset chefs – star cuisine at train stations and airportsClaus Meyer, Wolfgang Puck, Jamie Oliver... how superstars and industry luminaries are bringing their casual concepts to train stations and airports and turning them into seemingly inexhaustible cash cows.
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Food TrendsSeptember 17, 2019Hot CommoditiesMysterious grass roots in the deepest Amazon. A cannabis-based menu in L.A. Brazilian wood sorrel up in the Alps. What the world’s most exotic and forbidden herbs are capable of - and how they’re coming to Europe.
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Food TrendsSeptember 9, 2019The pop-up restaurant phenomenon: When taste is time-limitedReady, set, serve! Pop-up restaurants are still all the rage, luring even restaurant luminaries in for culinary quickies. These temporary tastemakers are versatile enough to create opportunities for ambitious start-ups as well as established restaurateurs. LADEN EIN, a stationary pop-up...
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Food PeopleSeptember 3, 2019Bee Satongun: Queen of the EastThai chef Bee Satongun of the Michelin-starred Paste in Bangkok dishes up meals fit for royalty at Hangar-7, opening up new horizons for European diners - and not just in the culinary sense.
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Food PeopleAugust 29, 2019The heart of the hotelGastronomy is front and center at Roomers Munich. The clever mind behind their diverse concepts is Executive Chef Matthias Stuber.
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Food ManagementAugust 27, 2019Welcome to the futureWho knows what hotels will look like in the year 2050? Answer: we do! Hotels of the future already exist today. A study by Villeroy & Boch (which we reported on earlier) has us drooling over the coolest future-hotels in the...
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Food ManagementAugust 21, 2019Not trash but treasureRoot to stem is the new nose to tail! Why vegetable leftovers are all the rage, and how the culinary elite are using them to usher in a new era.
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Food PeopleAugust 12, 2019Simon Collar – The 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,...
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Food PeopleAugust 7, 2019Cook for your life! Masterchef Shipra Khanna’s path to freedom through the kitchenThe clock is slowly ticking down. Two minutes left, and nowhere near all 100 dishes are ready. A young woman and her rival are whirling through a tiny show kitchen, as chaos rages all around them. The overambitious moderators shout words...
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Food TrendsJuly 28, 2019Plants take center stagePlant-based foods have stepped out of the shadow of the age-old meat-vs-fish question, and are finally enjoying the limelight in menus, cookbooks, and household fridges. New products and creative recipes are taking plant-based food to the next level.
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Food PeopleJuly 18, 2019Anthony Sarpong – The BalancerAnthony Sarpong is always good for a surprise or two. The 37-year-old Ghanaian-born chef has a reputation for being a culinary Girl Friday - a spectacular chef with a host of other talents. The restaurant he runs in Meerbusch, North Rhine-Westphalia,...
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Food ManagementJuly 10, 2019The ultimate guide to restaurant reviewsPositive online reviews are the lifeblood of many restaurant businesses, but what if they’re not real? KTCHNrebel reports on why reviews matter, how to manage yours and what’s being done to crack down on fake ones.
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Food ManagementJuly 8, 2019Word power! – The perfect tone for menusChoices, choices! Customers may agonize over what to order, but for chefs, it’s the menu itself that feels like a decision-making minefield: not just what goes on the menu, but HOW it goes on the menu. KTCHNrebel’s been hearing a lot...
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Food PeopleJune 26, 2019Leisurely gardener, passionate chef: Mauro ColagrecoMauro Colagreco, an Argentinian chef with Italian roots in France, is living his best life. His restaurant, Mirazur, and its gardens are perched atop a jagged cliff in Menton, a Côte d’Azur village famous for its lemons.
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Food PeopleJune 24, 2019On top of the worldUp on the High Alpine Road in Hochgurgl, Austria, Basilius Praxmarer runs Top Mountain Crosspoint, a combination restaurant, toll station, motorcycle museum, and alpine train station. He and his team feed over 1,000 customers per day.
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Food ManagementJune 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.
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Food PeopleJune 13, 2019FiredancerBurning ideas. Swedish chef Niklas Ekstedt is singlehandedly creating a countertrend to modern cuisine, wowing diners with near-forgotten techniques and food that’s... hot like fire.
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Food ManagementJune 11, 2019Well-Being and Self-Realization – Gen Z in the restaurant worldGeneration Z in the restaurant world – Economist and author Prof. Christian Scholz advises employers on what really matters. KTCHNRebel sat down with Prof. Scholz, to discuss Generation Z not only as future employees but also as customers.
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Food ManagementJune 6, 2019Urban gardening and vertical farming: cities in bloom, green-thumbed chefsSome people think of gardening as a hobby for little old ladies, and the words “garden party” conjure up mental images of stuffy rich folk playing croquet. But now plant enthusiasts have shaken off their old-fashioned image— thanks to urban gardening...
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Food ManagementJune 3, 2019Study: The future of hotels – what a world!Same, same but different, including in the hotel world. Who are the hotel guests of tomorrow? What drives them? What hotels will they be excited about? A recent study offers astonishingly precise answers.
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Food PeopleMay 31, 2019Rice, rice, babyMany know it as the warm drink from their local running sushi restaurant: Brian Polen and Brandon Doughan have reinvented the traditional Japanese sake in their Brooklyn Kura restaurant in New York – Made in America.
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Food ManagementMay 27, 2019Criminally deliciousServing time: At The Clink, prison inmates serve gourmet meals... Inside the restaurant, cell phones and purses are forbidden. No alcohol is served, and routine security checks are always a possibility.
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Food ManagementMay 20, 2019No show = no go!What do top chefs do when they’re booked solid, but then evening comes and their tables are empty? No-shows can be deadly for restaurateurs - but there are ways of fighting back.
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Food PeopleMay 16, 2019The king of fusionFrance meets Southeast Asia: Julien Royer was a guest chef at Hangar-7 – and celebrated the best of two worlds with the congenial Ikarus team.
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Food PeopleMay 9, 2019Shani and the CityAnd for his next trick: star Israeli chef is bringing his trendy Miznon concept to the City that Never Sleeps.
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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...
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Food ManagementMay 2, 2019Checking into tomorrow – the hotels of the futureA hotel is a hotel is a hotel. But is that going to change? A recent study by the experts at Villeroy & Boch sheds new light on what hotels might look like a few decades from now. Here’s the best...
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Food ManagementMay 2, 2019“Not even Wi-Fi” in the hotel of the futureHotels of tomorrow - where will the journey take us? An interview with Oona Horx-Strathern, a trend expert with the renowned Zukunftsinstitut, which released a study of its own on this topic.
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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.
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Food TrendsApril 23, 2019HYPER, HYPER!Plant superstars and meat with storytelling: How food trends develop and what they say about us.
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Food ManagementApril 17, 201925Hours hotels: refreshingly different.Young and dynamic may not be the first words that come to mind with most hotels, but that’s how 25hours describe themselves on their company website—and fittingly, too. “Traditional” hospitality may be 25hours Hotel’s starting point, but they’re taking it in...
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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...
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Food PeopleApril 8, 2019Making a splash- Ángel LeónOver the last ten years he has served everything from the sea except fish: How the chef and explorer Ángel León is revolutionizing the way we eat with his 3-star restaurant Aponiente in Cádiz.
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Food ManagementApril 3, 2019Restaurant Silo – From Waste to TasteDouglas McMaster: brilliant, uncompromising, uses a lot of superlatives. Also, kind of a rock star. His first restaurant, Silo, which opened in Brighton in 2014, takes the “zero waste” idea to new heights. Since September 2017, the 31-year-old British chef has...
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Food PeopleApril 1, 2019Its a kind of magicForget about Harry Potter, because Anthony Sarpong has brought magic to the kitchen! The Ghanaian-German cook about his restaurant Anthony’s Kitchen in Meerbusch, multiculti and Netflix.
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Food TrendsMarch 28, 2019Working in MalmöStronger together should probably be printed on the Swedish flag. Malmöers are calm and relaxed, and they approach every problem as a team. Read on for more career tips for Sweden’s southernmost city.
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Food PeopleMarch 25, 2019Food Emperor of the Middle KingdomWhat André Chiang, beacon of gourmet Asian cuisine, thinks of Michelin stars; why chefs aren’t artists; and how Chiang’s long shadow is catapulting Taiwan’s culinary scene into the future.
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Food ManagementMarch 21, 2019Food for Follows – Social media as a payment methodPhotos, shares, ratings, likes... it seems like nobody goes to a restaurant anymore without documenting it online. People sit there letting their food get cold while they snap the perfect pic of their plates. Those pics can benefit both them and...
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Food ManagementMarch 14, 2019Celebrating 100 Years Hilton and 1000+ culinary ideasIt all started when Conrad Hilton bought his first hotel in 1919. Today, Hilton is one of the world´s largest, fastest growing hospitality companies with 17 brands and 5,500+ properties in 113 countries. Reaching the milestone of the 100th birthday, the...
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Food ManagementMarch 11, 2019On the hunt for the tastiest plateCompetitions for young chefs are popping up everywhere these days, to the point that it’s almost hard to keep track of them all—let alone figure out which ones are really important. Hamburg? Milan? Las Vegas, maybe? How about a national competition,...
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Food PeopleMarch 7, 2019Cooking unplugged at full power: Christoph BrandDo you love music? Then you’re right on the nose with the flying cook Christoph Brand. Because the native of Hesse stirs his cooking spoon with even more passion with perfect sound. Classic chef training paired with enormous enthusiasm for high-quality...
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Food PeopleMarch 4, 2019The AlchemistThomas A. Vilgis is a professor of theoretical physics at the Max Planck Institute of Polymer Research. He is also an avid hobby cook and an award-winning cookbook author specializing in molecular gastronomy. He advises top chefs on creating new dishes.
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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.
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Food ManagementFebruary 28, 2019From uni to the hotel: Combatting a skills shortage as a career changerCompanies are getting creative when it comes to combatting the skills shortage. For example the British hotel brand, Premier Inn, which amongst other things simply invites applicants to castings instead of asking them to write complicated CVs and applications.
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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.)
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Food PeopleFebruary 21, 2019Flavors of destinyStar chef Mauro Colagreco has been making huge culinary waves on the Côte d’Azur since 2006. His restaurant, Mirazur, breaks down borders to rewrite the book on Mediterranean cuisine. Destiny obviously had a hand in Mauro Colagreco’s career. His story almost...
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Food ManagementFebruary 18, 2019Selim Varol: My greatest mistakeEven the greats of the industry don’t always do everything right. Here they tell you about their slip-ups and setbacks, what they learned from them and how they do it better today. This time: Selim Varol.
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Food TrendsFebruary 11, 201925 Best Chefs of Instagram 2019Welcome to the Web’s culinary mecca! Instagram lets everyone from hobby cooks to Michelin-starred chefs give their followers a behind-the-scenes look at their kitchens. By dishing up bite-sized portions of “food porn”, brilliant gastronomic minds can expand their influence far beyond...
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Food TrendsFebruary 4, 2019Aged to perfectionTender and delicious! Aging helps bring out the best in pork, beef, goat, and veal. Read on for a quick run-down of the best aging methods, a look at the microbiology behind the aging process, and an explanation of why aged...
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Food PeopleJanuary 24, 2019Creative, more creative, most creative: Lukas MrazRight now, Lukas Mraz’s official title is son. Specifically, he is a “son” in Mraz and Son, the Michelin-starred family restaurant he joined his father Markus at in 2017.
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Food TechJanuary 21, 2019Say what? Voice assistant for restaurants?Soon, almost half of consumers will prefer using a voice assistant to a website. Elly Earls finds out why restaurants need to be ready.
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Food PeopleJanuary 17, 2019Out-standing steakStanding is the new sitting, if these Japanese idea exporters have anything to say about it. Read on to find out how Ikinari has New York rising to its feet.
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Food PeopleJanuary 14, 2019Killer from ManilaFrom dishwasher to top chef: how shooting star and part-time ninja Bruce Ricketts is taking the capital of the Philippines by storm with his Japanese fusion food.
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Food ManagementJanuary 13, 2019Legend: John Willard MarriottAmerican Dream poster boy John Willard Marriott went from Farmer’s son to one of the most successful entrepreneurs of the 20th century. Marriott International is the world’s largest hotel chain, encompassing brands like St. Regis, Sheraton, Starwood, and Le Méridien.
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Food PeopleJanuary 9, 2019Gordon Ramsay’s exIn 2017, Great Britain’s Queen of Cuisine stepped out of Gordon Ramsay’s shadow. Why Clare Smyth decided to go solo on her London restaurant, Core; the role potatoes play in her kitchen; and why horses nearly derailed her career.
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Food ManagementDecember 30, 2018Working in Mexico CityMexico, land of the Aztecs, has an incredibly diverse landscape, ranging from endless beaches and dense rainforests to massive gorges and spectacular mountains. The cuisine here is full of variety, too: cattle farms in the north, fish and seafood from the...
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Food TrendsDecember 21, 2018“Chef life has gotten a lot easier”Architecture and shopping culture aren’t the only cutting-edge things about Dubai—it’s setting new food and beverage standards as well. Leading the charge is Steven Smalley, the UK native who joined the Hilton Dubai Jumeirah & Hilton The Walk hotel as its...
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Food ManagementDecember 19, 2018The restaurant-makerKurt Stan Wolf Zdesar, Australian by birth and Austrian by heritage, is a concept junkie and a sure-fire bet when it comes to spectacular profits on the international restaurant scene.
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Food ManagementDecember 17, 2018Cornelia Poletto: How seriously is the shortage of skilled professionals affecting the fine-dining world?As a German TV chef, moderator, author, entrepreneur, wife, and mother, Cornelia Poletto always has a lot on her plate. After closing her Michelin-starred restaurant in Hamburg in 2011 and opening the CORNELIA POLETTO, she expanded her universe even further: with...
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Food PeopleDecember 13, 2018Star collector & kitchen revolutionary: Tim RaueIn Germany’s culinary high society, the best example of a career that defines all expectations is probably Tim Raue’s. Tim Raue grew up on the mean streets of Berlin’s Kreuzberg district, and his youth was more about throwing down than dishing...
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Food TechDecember 1, 2018Ultra-personalization: the next big thing?A restaurant brand in the UK can tailor your dinner to your DNA profile. Elly Earls finds out whether this is the future of foodservice. Personalization is something we’ve come to expect as standard in the quick service sector, particularly in...
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Food ManagementDecember 1, 201825 hours hotels – the new era can officially beginThe 25hours hotel chain is opening a new location in Paris, marking its first venture outside of the German-speaking world. CEO Christoph Hoffmann discusses future expansion plans and what a company can do to preserve its own “DNA”.
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Food TrendsDecember 1, 2018A trend that’ll make you smile: Healthy hedonismThis trend was a long time coming. Haven’t we all spoiled our own fun often enough trying to eat healthy? Nibbling on carrots, counting calories, tallying points, watching our weight. We’ve all done it, whether we’re nine, nineteen or ninety. Women...
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Food PeopleDecember 1, 2018My name is Albert AdriàIn 2013, Albert Adrià was considered one of the most underrated chefs in the world. As the visionary behind elBulli, once considered the world's greatest restaurant, his older brother, Ferran Adrià, cast a long shadow. How - Albert is giving their...
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Food TrendsDecember 1, 2018Front of House vs. Back of HouseIs the divide for real? Anyone who’s ever worked in a restaurant knows about that eternal divide between kitchen and service. No, not the pass. It’s more of an invisible barrier, a sense of two worlds colliding, almost like they’re two...
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Food PeopleDecember 1, 2018Kimbal Musk: Geek chefHow microchips are revolutionizing American cuisine. When most people hear the name “Musk”, they think of Elon, the founder of Tesla and SpaceX. Kimbal Musk is involved in his brother’s businesses, and has a similar penchant for all things digital, but he...
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Food ManagementDecember 1, 2018New Survey: Gen Y trends that are driving tomorrow’s dining economyResults from a new survey, which was conducted online in October 2018 by YouGov and sponsored by Planday, reveal three key drivers that Gen Y (Millennials born between 1980 and 2000) indicate will shape the restaurant sector of tomorrow.
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Food ManagementDecember 1, 2018Bugs, not bunny: how insects are revolutionizing gastronomyBangkok: a small restaurant tucked away in a back courtyard. Dark facade, bronze nameplate, metal window shutters. Inside, it’s all high ceilings and vintage-industrial charm, with dark wood bathed in oversized lights and a random assortments of chairs dotting a landscape...
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Food ManagementDecember 1, 2018F&B – Fit for the futureAn interview with Jan Smeets, Recipe for Concept. Restaurant & Bar Concept Development. The Dutchman is one of the most experienced concept developers in the entire industry—he’s been working in the gastro industry since 20 years and as a concept consultant...
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Food PeopleDecember 1, 2018Ryan Clift: Massive RespectA creative force of nature in the kitchen: Ryan Clift, mastermind and head chef at Singapore's Tippling Club, combines genius and madness more skillfully than anyone else around.
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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...
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Food TrendsDecember 1, 2018Culinary schools: shortcuts to kitchen paradise?Culinary schools can set you back between $15,000 and $100,000, which is pretty intense considering that the average cook barely makes $10 an hour to start off. Even so, more and more young people are applying for hotly contested spots at...
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Food PeopleDecember 1, 2018Face offWhat’s it like to eat inside a giant weaving loom? Better than any place else, at least if you're in the mood for Nikkei cuisine, which Albert Adrià and Peruvian chef Jorge Muñoz have created a European home for in Barcelona.
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Food PeopleDecember 1, 2018The new incan gold – Peruvian cuisine: from blue corn to jungle fishPeruvian food? Isn’t that just guinea pig and ceviche? Well, those, too. But there’s a lot more to it than that... which is why Peruvian fare has become such a big thing in the culinary world. Peruvian restaurants are popping up...
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Food ManagementDecember 1, 2018Vision vs. reason? 10 reasons why restaurants failRestaurants 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,...
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Food ManagementDecember 1, 2018Full house, empty kitchens?Miami? Tokyo? London? Or how about Munich? Mike is proud and happy. He’s just been released into the wild, with a degree from a top German culinary school in his pocket, and now the world is waiting to welcome him with...
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Food ManagementDecember 1, 2018Gastronomy pro Mirco Kurreck’s tips for the F&B futureBesides being RATIONAL AG’s resident F&B expert, Mirco Kurreck also lectures at the IST School of Management in Dusseldorf... so KTCHNrebel obviously wanted to pump him for as much information as possible. We asked him about the current trends in the...
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Food ManagementDecember 1, 2018Tableside circusNitrogen clouds! Jets of flame! Send that carrot through the grinder! Tableside cooking is experiencing a comeback, but is it added value or just cheap razzle-dazzle?
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Food ManagementDecember 1, 2018Four foodservice trends for 2019Technology, sustainability and convenience are set to be the foodservice buzzwords for 2019, as Elly Earls discovers.
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Food PeopleDecember 1, 2018Hendrik Otto – no mediocrityThe truth lies somewhere in the middle. That’s the maxim Hendrik Otto cooks by at the Lorenz Adlon Esszimmer—and the results are proof that balance has nothing to do with mediocrity.
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Food PeopleDecember 1, 2018The perfectionist: André ChiangTwo Michelin stars, a spot on the "The World’s 50 Best Restaurants" list, Countless other international awards... and now chef André Chiang can add the Diner’s Club Lifetime Achievement Award to his ever-growing resume.
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Food TrendsDecember 1, 2018Feasting in BizkaiaThe mountains at your back, the Atlantic in front of you, and a food-and-gastronomy freak’s paradise in between. Welcome to living and working in Bizkaia. Read on to discover some of the most exciting new ideas in the region, along with...
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Food TechDecember 1, 2018Rise of the robotsRobot restaurants are hitting the headlines everywhere from China to the US. Elly Earls finds out whether chefs should be worried.
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Food PeopleDecember 1, 2018From nose to tail: Going whole hogFrom nose to tail: a chef with a sense of responsibility is the best thing that can ever happen to a pig. Plus: this little piggy went to market...
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Food ManagementDecember 1, 2018Working in SingaporeImpulsive, challenging, many-faceted: it's no wonder people call Singapore a melting pot of trends. Here, any ex-pats willing to work can try their hand at new things, ride the gastronomy wave, and discover extraordinary and innovative ideas.
Top articles
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Food TrendsGastro Trends 2025: Keys to the industry’s continued success
With all the recent talk of a “food service crisis," the question arises: which defining 2025 gastro trends will the hospitality industry need to embrace if it wants to succeed over the next few years? We asked the professionals for the...
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Food ManagementHotelrestaurants: Rethinking instead of just closing
Not worth it, they say. No money to be made in times like these. More and more hotel restaurants are shutting down amid the food service industry crisis. But is that the only option? As expert André Klode - Purat knows,...