Restaurant Full Service
- Food ManagementMay 25, 2023Seven tips for successful outdoor dining
As 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...
- Food TechMay 23, 2023Unstoppable momentum? Moving the food delivery flywheel
Food 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?
- Food PeopleMay 16, 2023Dom Fernando’s restaurant Paradise in London: The new Sri Lankan cuisine
Dom 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.
- Food TrendsMay 15, 2023Vegan, sustainable, regional: The products from “The Green Mountain” are currently inspiring chefs and their guests
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...
- 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...
- 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?
- Food PeopleMay 3, 2023Five young chefs you should know about
The 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...
- Food PeopleApril 27, 2023Salam Dakkak – becoming the best female chef in the Middle East and North Africa with Levantine home cooking
In 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.
- Food TrendsApril 25, 2023The world’s top six most spectacular restaurants
Dining 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.
- Food TrendsApril 18, 2023Tropical fruit with a bright green pulp: this is what kiwano tastes like
When 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.
- 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...
- Food ManagementApril 13, 20236 Steps to stop energy waste in professional kitchens
Up 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.
- Food TechApril 5, 2023Dec Penfold: how food and tech are changing the meal delivery business
The 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
- Food PeopleMarch 29, 2023Simon Rogan: A Brit cooks his way to the stars
He 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...
- Food PeopleMarch 22, 2023Carlos Gaytán: from dish washer to (Michelin) star
Carlos 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...
- UncategorizedMarch 21, 2023Explore KTCHNrebel in Spanish!
Today we could finally cut our "launch cake"!
- 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.
- Food TrendsMarch 8, 2023Farm to Table: the DIYers
Farm 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...
- 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...
- Food PeopleMarch 3, 2023Nadine Wächter-Moreno: The creative Swiss chef
She 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...
- Food PeopleMarch 1, 2023Tala Bashmi: Next-level oriental cuisine
Everyone 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...
- Food PeopleFebruary 22, 2023Rodolfo Guzmán: local hero
The 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.
- Food ManagementFebruary 16, 2023New concepts in foodservice: Sustainability surges back to the top of the agenda
With 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...
- Food PeopleFebruary 10, 2023These are four inspiring foodservice influencers of LinkedIn
Combining the personal and the commercial, social influencers have become a powerful marketing tool. Five foodservice influencers are leveraging LinkedIn to reach new audiences.
- Food PeopleFebruary 7, 2023She cooks sustainably – with success: Heidi Bjerkan
With 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...
- Food ManagementFebruary 6, 2023Training in the foodservice industry: why it is important and how to integrate it throughout the winter
Due 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...
- Food PeopleFebruary 2, 2023TiNDLE – changing minds with vegan chicken
Borna Bayat, vice president of European marketing for TiNDLE, speaks with Tina Nielsen about the evolution of the plant-based vegan chicken alternative.
- 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...
- Food TrendsJanuary 27, 2023Eatrenalin at Europa-Park: Experience food in a way you never did before
Ground-breaking new restaurant concept Eatrenalin, located at Europa-Park in Germany, promises “the most exciting gastronomic experience in the world”.
- Food TrendsJanuary 24, 2023A plant-powered start to 2023: The rise of Veganuary
Having 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.
- Food ManagementJanuary 20, 20232023’s top industry culinary predictions
If the last couple of years have been remembered as ‘the year of the pivot’ or ‘the year of challenge’ for the foodservice and hospitality sector, which factors will define 2023? KTCHNrebel makes its predictions for the major industry and cuisine...
- Food TrendsJanuary 18, 2023These are currently the most expensive restaurants in the world
For connoisseurs, every fine morsel is worth the cost. Whether it’s spectacular locations or world-class chefs, the most expensive restaurants are usually booked months in advance.
- 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
- Food ManagementJanuary 10, 2023Q&A: Forecast for foodservice in 2023
An expert in spotting trends and forecasting in the foodservice sector, trendologist Mike Kostyo reviews the past 12 months while looking ahead to the new year 2023.
- 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...
- Food PeopleJanuary 4, 2023Young star chef Pierluigi Saffioti: Twice the success thanks to social media
Italian 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...
- Food TrendsDecember 29, 2022Champagne – Thermodynamics in glass
It’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...
- Food PeopleDecember 27, 2022J. Gamboa – gastronomy is a family affair for him
Filipino 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!
- Food ManagementDecember 23, 2022The Christmas menu evolves: seven tips for festive success
Alex Rushmer of Vanderlyle offers top seven tips for how he made his restaurant’s Christmas menu – and additional festive offerings – work in changing times
- Food PeopleDecember 21, 2022Tora Olsson: turning vegan food into an art and experience
She 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...
- Food PeopleDecember 14, 2022Baker and influencer out of passion – Osvaldo Gross
KTCHNrebel 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,...
- Food TrendsDecember 14, 2022These are the Food Trends 2023
The 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. For the tenth time in a row, the renowned food...
- Food ManagementDecember 7, 2022Combating the shortage with fewer skilled workers
Faced 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...
- 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...
- Food ManagementDecember 1, 2022Feed the feed – Instagram for restaurants
Instagram 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...
- Food TrendsNovember 24, 2022Food and football: What to expect from foodservice at the Qatar World Cup 2022
As 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.
- Food ManagementNovember 22, 2022Hospitality: Rising energy prices force actions
Hospitality businesses are looking at ways to keep energy costs low as Europe faces hikes in energy bills
- Food PeopleNovember 22, 2022BettaF!sh: The tuna fish rescuers
He 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...
- 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?
- Food TrendsNovember 10, 2022Freshly caught seafood: Straight from the bottom of the sea to your mouth
What 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.
- Food TrendsNovember 8, 2022Fondue – the chemistry between wine and cheese
With 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...
- Food TechNovember 7, 2022The cultured meat market goes on safari
A New York start-up is promising to bring wild and exotic tastes to the table without harming any animals or the environment.
- Food PeopleNovember 2, 2022From nose to tail: That is why an increasing number of chefs are embracing breeding
Whether 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...
- Food TrendsOctober 28, 2022Scary beautiful, damn delicious! Dessert illusions of chef Ben Churchill
Appetising 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,...
- Food ManagementOctober 27, 2022“Keep the change” – the truth about tipping
Ten 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...
- Food PeopleOctober 20, 2022These are the 20 Best Chefs of Instagram 2022
Instagram 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...
- Food TechOctober 19, 2022Visionaries of the foodservice future: forward-looking and future facing experts
For 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.
- 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...
- Food PeopleOctober 12, 2022Karime Lopez – Why the future of gastronomy should be more female
From 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...
- Food PeopleOctober 4, 2022Operator focus: Cameron Mitchell Restaurants
Cameron 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.
- Food TrendsSeptember 30, 2022They do it! Gastro heavyweight Enchilada takes off to new success with ghost kitchens
For 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...
- Food ManagementSeptember 28, 2022Zero Waste: Countdown to zero
For 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.
- Food TrendsSeptember 22, 2022Magic Mushrooms
Mushrooms 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.
- Food TrendsSeptember 20, 2022Meringue: the art behind the white, airy-sweet temptation
It 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...
- 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.
- 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...
- Food TrendsSeptember 6, 2022Bowl experience: Successfully putting 2023 food trends into effect with bowls
For 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!
- Food TechSeptember 2, 2022Practical robotics and the future of foodservice
The 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?
- 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...
- Food ManagementAugust 23, 2022Aquaponics: symbiotic habitats for food of the future
Diners 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...
- Food ManagementAugust 22, 2022Eight ways restaurateurs can help fight the climate crisis
From 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.
- Food TrendsAugust 17, 2022How the future tastes – proteins do not always have to be animal
The 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.
- 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...
- Food TrendsAugust 8, 2022Ice cream: the science behind the frosty treat
Macadamia 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...
- 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...
- Food ManagementAugust 4, 2022Ghost kitchen models: no evolution without revolution
The 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.
- Food TrendsJuly 28, 2022SUPER SEA FOOD: Seaweed
Seaweed 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.
- Food PeopleJuly 26, 2022No Limits – for vegan TV chef Matt Pritchard
A 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!"
- Food ManagementJuly 21, 2022Managing costs for foodservice businesses in times of increasing prices
With 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.
- Food ManagementJuly 19, 2022Instilling meaning – how to keep skilled workers in gastronomy
What 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...
- Food ManagementJuly 15, 2022De Meal Prepper: serving up beautiful plates
With 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...
- Food TrendsJuly 6, 2022Roadkill cuisine: Outstanding ingredients killed on the road
Eating 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.
- Food PeopleJuly 4, 2022Meet eight self-made foodservice millionaires
Success 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...
- 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...
- 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.
- 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...
- Food TechJune 10, 2022The potential of IoT in the foodservice sector
The Internet of Things (IoT) has huge potential to transform the foodservice sector. Elly Earls finds out how.
- Food ManagementJune 8, 2022Five tips to gain positive word-of-mouth for your foodservice operation
Potential 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.
- Food ManagementJune 6, 2022Four-day weeks: This restaurant chain’s serving work-life balance
The 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...
- 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...
- Food PeopleJune 1, 2022Hans Neuner: The king of the sea
Portugal’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 ...
- Food TrendsMay 28, 2022Taste-testing alternative protein burgers
More 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,...
- Food TrendsMay 28, 2022Plant-based burger – a still growing market
Demand for plant-based meat is fast on the up. KTCHNrebel finds out how three of the market leading burgers stack up.
- Food PeopleMay 24, 2022Salt & Silver: The secret of their gastronomic success
Surfing 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.
- Food TrendsMay 20, 2022This is Umami – The unknown fifth taste
If 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...
- Food ManagementMay 18, 2022Take these measures to fight the staff shortage in the foodservice industry
Even 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.
- 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.
- 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?
- Food ManagementMay 6, 2022Six tips how to beat skilled staff shortage in your kitchen
It’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,...
- Food ManagementMay 5, 2022Cloud Eatery – how this food startup overcame initial pitfalls
Matthias 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...
- Food PeopleApril 28, 2022Happy Ocean Foods: The Ocean Rescuers
Everyone 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...
- Food PeopleApril 27, 2022Wild, honest, strong: Exceptional chef Lucki Maurer and a respect for life
Exceptional 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...
- Food TechApril 22, 2022The new reality
Metaverse, 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.
- Food PeopleApril 13, 2022Vitus Winkler and his gourmet restaurant Kräuterreich: Cheerful summit for the palate
In 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.
- Food TrendsApril 7, 2022This is how “The New Normal” will look like in the foodservice industry
The 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...
- 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.
- 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?
- Food PeopleMarch 22, 2022Magical moments for the palate – a Mexican in Barcelona
Ever 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...
- Food PeopleMarch 16, 2022Legend of the Italian top gastronomy – Nadia Santini
As 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...
- Food PeopleMarch 9, 2022Heinz Reitbauer: Digitization and sustainability – a win-win for Michelin-starred cuisine
At 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.
- Food TrendsMarch 3, 2022Bourbon vanilla – black Madagascar gold
Around 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.
- Food PeopleFebruary 23, 2022Korean temple cuisine – a gastronomy concept with promise
It 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!
- 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!
- 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.
- Food TrendsFebruary 9, 2022An old school favorite with a twist: Dry aging, but with fish
Dry 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...
- Food PeopleFebruary 1, 2022Double game – twins take the stars from the gastronomic heavens to Moscow
With 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...
- Food PeopleJanuary 27, 2022Star chef Antonia Klugmann: The dream catcher
Antonia 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.
- Food ManagementJanuary 25, 2022Top six foodservice tips for 2022
What 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...
- Food PeopleJanuary 21, 2022Working with what’s there – sustainability in its extreme form
The Faroe Islands are known for their striking, rough ocean scenery and treeless, barren landscape. Not the right place for star gastronomy – or is it?
- Food TrendsJanuary 20, 2022This makes Dieter Meier’s Ojo de Agua cattle farm in Argentina one of the most legendary in the world
Since 1997, the Swiss pop icon Dieter Meier has run a cattle farm in the Argentinian pampas. Discover why chef of the century Eckart Witzigmann also swears by Meier's unique pasture-raised meat – and why everything depends on keeping the grass...
- Food TrendsJanuary 13, 2022Making a difference – Heroes of Hospitality 2021
From the admirable to the pioneering, we look at the men and women who have stood out from the crowd or gone the extra mile for foodservice and hospitality during an exceptionally challenging period.
- Food TrendsJanuary 5, 2022Top ten foodservice trends for 2022
Looking ahead to 2022 and beyond, to see the key trends that will dominate foodservice and hospitality
- Food TrendsDecember 30, 2021Green gastronomy – with a green conscience
Organic, 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.
- Food PeopleDecember 23, 2021Cook the world well – how a star chef works for a better life on this planet
The 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...
- 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.
- Food TrendsDecember 13, 2021Bring on the substitute
With 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...
- Food PeopleDecember 13, 2021Back to the roots
At 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.
- Food TrendsDecember 2, 2021What does Lupine Cress actually taste like?
You can learn all about the allergen lupine's kid sister, Lupin Cress, here.
- 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:
- Food TechNovember 30, 2021Into the metaverse
Does 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
- Food ManagementNovember 25, 2021A step-by-step to social media success
KTCHN 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...
- Food TrendsNovember 18, 2021Where have all the people gone? –Shortage of skilled workers in the hospitality industry
A 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.
- Food TrendsNovember 16, 2021Zero food waste: getting the best from leftovers
Instock 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...
- Food ManagementNovember 12, 2021Great taste, less waste
The coronavirus crisis made it abundantly clear: takeout food and its disposable containers create irresponsible amounts of trash. But alternatives are out there.
- Food ManagementNovember 11, 2021Supply and demand: fixing the world’s food supply chain
As 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
- Food TrendsNovember 5, 2021How jackfruit opens up new culinary worlds
Flour, 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...
- 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.
- 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.
- Food PeopleOctober 25, 2021New ways for sustainable gastronomy
Truly practicing sustainability in the gastronomy industry is a major challenge, because of the many and diverse ecological, social and economic aspects:
- Food PeopleOctober 20, 2021Hip hops: the craft beer boom in profile
Gareth Davies and Yohanna Best use hydroponics to grow hops indoors at Dark Farm.
- UncategorizedOctober 14, 2021Autumn – Vibes in the gastronomy
Now 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!
- 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.
- Food TechOctober 11, 2021The workroom of the future
Rising 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...
- Food ManagementOctober 5, 2021Disabilities are no disability – enjoy barrier-free
The 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....
- Food TrendsSeptember 30, 2021In-vitro meat: wagyu beef from the 3D printer
For the first time, researchers at Osaka University have created textured in-vitro meat with a Wagyu-like consistency using a bio-printer.
- Food TrendsSeptember 27, 2021FoodCampus Berlin – a place for the nutrition of tomorrow
To 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...
- Food PeopleSeptember 23, 2021Double comeback of the giants: Alain Ducasse and Albert Adrià open a restaurant together
Two 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.
- Food PeopleSeptember 9, 2021Davide Caranchini: championing sustainability
Italian chef Davide Caranchini talked about his modern approach to sustainable cooking at his Lake Como restaurant Materia during a presentation at Madrid Fusión earlier this year. Tina Nielsen spoke to him at the event
- 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.
- Food TrendsAugust 26, 2021The future is now – Food Report 2022
Corona 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.
- Food PeopleAugust 24, 2021The scoop on Snoop
In celebration of National Black Business Month in the US, KTCHNrebel profiles restauranteur, inspirational business mogul and self-confessed all-round “hustler” Mychel ‘Snoop’ Dillard.
- Food ManagementAugust 19, 2021Picnic comeback
Corona has revived the picnic. To-go's big sister is here to stay, according to experts – and its expanding what it has to offer.
- Food TrendsAugust 17, 2021Tamarind – the globetrotter
Although 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.
- Food TrendsAugust 12, 2021Contactless but still close to the guest
Automated 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.
- Food TrendsAugust 10, 2021Game cuisine – all about cooking beaver, badger or racoon
It'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...
- Food PeopleAugust 6, 2021Shrimp from the mountains
In 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...
- Food PeopleAugust 3, 2021Mitsuharu Tsumura ’s path to the top through Nikkei cuisine
Peru 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.
- Food PeopleJuly 27, 2021The Maestro on a Mission
Massimo 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...
- Food TrendsJuly 22, 2021Mangosteen: the queen of fruits
This 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.
- Food ManagementJuly 5, 2021Explosive elixirs
What 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.
- Food ManagementJune 29, 2021Digitization creates gastro jobs
Corona 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.
- Food TechJune 22, 2021Meat substitute: not a disclaimer
The 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.
- Food TrendsJune 15, 2021Do (not) finish me off
The 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.
- Food TrendsJune 7, 2021Best Chefs of Instagram 2021
Haute 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...
- Food ManagementMay 31, 2021An open and shut case: restaurants re-opening wrap-up
Depending 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
- Trend KitchenMay 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?
- Food TrendsMay 20, 2021Mycology: the trumpet of death
At 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.
- 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...
- Food TrendsMay 11, 2021Food School: Moai Caviar
The 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...
- Food ManagementMay 6, 2021Ghost kitchens: Operational recipes for success
From 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.
- Food TrendsMay 3, 2021Organic Garden
Rethinking 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.
- Food TrendsApril 29, 2021Tour de Beef
Farmers 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...
- Food ManagementApril 27, 2021Here are the hotel trends of a post-Corona future
The 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.
- Food PeopleApril 22, 2021Seven foodservice start-ups to watch
Innovation 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.
- Food TrendsApril 19, 2021Sustained by the sea
Providing 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?
- Food TrendsApril 15, 2021Food School: red bananas
The 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.
- Food ManagementApril 7, 2021Food and the City
"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.
- Food ManagementMarch 31, 2021What’s behind the trend of private-label products for restaurants
Making 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...
- Food TechMarch 23, 2021The future is now: how robots will change kitchens
Headquartered 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
- Food TrendsMarch 16, 2021Food School: glass eels
Glass 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...
- Food ManagementMarch 8, 2021All about Ghost Kitchens
Ghost 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.
- Food ManagementMarch 3, 2021Eagerly craving a trip to a restaurant
Corona 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...
- Food TrendsFebruary 24, 2021MONO MEAT MANIA
In 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...
- 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?
- Food PeopleFebruary 17, 2021Samba di São Paulo
With 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.
- Food ManagementFebruary 15, 2021The winners, the losers and the virus
Corona has terrorized us long enough. Time to refocus on a positive future and dare to take a gastronomic glance at 2021.
- Food TechFebruary 10, 2021Automation for the people
Robotics 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.
- Food TrendsFebruary 8, 2021Deep frozen blast chilled
The 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.
- Food TrendsFebruary 3, 2021Sharp knives, gentle care
They 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.
- 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...
- Food TrendsJanuary 21, 2021Mother of food
She 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.
- Food ManagementJanuary 19, 2021First and best meal of the day
As more people now work from home, many experiencing a commute of minutes rather than hours, what will happen to the breakfast-to-go market?
- Food TrendsJanuary 14, 2021Celebrating 2020’s heroes of hospitality
The 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.
- Food ManagementJanuary 12, 202110 key foodservice trends in 2021
The 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.
- Food ManagementJanuary 7, 2021Rosy days
A 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.
- Food TrendsJanuary 4, 2021Food School: Dead Man’s Fingers
Dead 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.
- Food PeopleDecember 23, 2020Spot: León
Pía 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...
- Food ManagementDecember 21, 2020Sowing the seeds of success
Plant-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.
- Food ManagementDecember 16, 2020Coping with the crisis
As 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
- Food TrendsDecember 14, 2020Mother Nature’s Son
It 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.
- 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.
- Food PeopleDecember 9, 2020Swiss high-flyer waiting for Salzburg Airport
Awarded 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...
- 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?
- Food TrendsNovember 30, 2020Goose easy peasy
We 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...
- Food ManagementNovember 20, 2020Ready for all three phases of the pandemic
Corona 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...
- 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?
- Food ManagementNovember 13, 2020Outside is the new in
One 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...
- Food TechNovember 11, 2020The future of the hotel industry
Even 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...
- Food TrendsNovember 9, 2020Zero waste: empty organic waste containers are the future
United 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:
- Food TrendsNovember 2, 2020Inua vs Corona: How the Japanese Noma fights the virus
Copenhagen'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...
- Food TrendsOctober 28, 2020A menu à la food waste
Food 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...
- Food ManagementOctober 21, 2020Five tips for a personal brand
KTCHNrebel gives tips on how to create a personal brand in five steps.
- Food TrendsOctober 19, 2020Flourishing Prospects
Whether 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.
- Food TrendsOctober 15, 2020Fish Wall Street
Tokyo’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...
- Food ManagementOctober 13, 2020Saving the world spoon by spoon
Eating 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...
- Food TrendsOctober 8, 2020Vintage cooking, contemporary method
Sometimes 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...
- Food TechOctober 5, 2020A tasteful step into the future
These 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...
- 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.
- Food ManagementSeptember 24, 2020Inside out: Biophilic design
This type of design has long influenced architects and interior designers. Now, more and more hotels have started using their own “lite” version...
- Food TrendsSeptember 17, 2020The meat of the matter
Carrie Chan CEO of Avant Meats discusses the science behind the most sustainable and energy efficient alternative to meat production: cultivated meat. In 2015, businesswoman Carrie Chan went vegan. Soon after, she realized that the threats to the planet posed by...
- Food TechSeptember 15, 2020Urban food: How agriculture is becoming an urban economic system
In 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!
- Food PeopleSeptember 7, 2020Lots new in the North
For 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...
- 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...
- Food ManagementSeptember 2, 2020Expert Summit Hotel & Marine: high flying for inquisitive minds
Business 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...
- Food ManagementAugust 27, 2020Practical guidance for how restaurant operators can bounce back
We 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...
- Food PeopleAugust 24, 2020British chef Ben Tish on his most personal project yet
On the back of the successful opening of his most recent restaurant, Norma in central London, Ben Tish is keeping very busy indeed.
- Food ManagementAugust 18, 2020Restaurant 4.0: affective hospitality
The 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.
- Food ManagementAugust 11, 2020A flexible approach to foodservice
How social distancing and capacity limits, along with consumer confidence and footfall, have implications for the overall food-to-go environment
- Food ManagementAugust 5, 2020Contactless comeback
The 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...
- Food TrendsAugust 3, 2020A glance into the culinary crystal ball: Hanni Rützler’s Food Report
A 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...
- Food ManagementJuly 30, 2020Better Beds
A 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.
- 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...
- 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.
- Food ManagementJuly 22, 2020How to become an outstanding brand for hospitality
Edward 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...
- Food TrendsJuly 20, 2020Bauhaus for restauranteurs
René 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...
- Food ManagementJuly 16, 2020Hygiene is now more important than ever
Will 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...
- Food ManagementJune 25, 2020Hospitality is ready to serve
As 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.
- Food PeopleJune 22, 2020Eduard Xatruch: pushing the limits of the imaginable
Just 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.
- Food ManagementJune 18, 2020Allergens in foodservice: the state of play
Before 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...
- Food TrendsJune 15, 202020 Best Chefs on Instagram 2020
Underdogs 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...
- 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...
- Food TechJune 8, 2020Let’s connect! Food transparency through blockchain
Recent 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 -...
- Food ManagementJune 4, 2020Protect to serve – the issue of kitchen safety
In 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
- Food ManagementJune 2, 2020From one, everyone learns
A 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...
- Food ManagementMay 27, 2020Pandemic of ideas for restaurants
The 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 -...
- Food ManagementMay 20, 2020The order of the day: New hygiene standards in the hotel
Gradually 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....
- 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...
- Food ManagementMay 12, 2020Foodservice in a post-pandemic world
As 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...
- 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...
- Food ManagementApril 30, 2020From 90 to 250 meals: Against the crisis with luxury delivery service
Only 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...
- Food ManagementApril 27, 2020Coffee-Company
We 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.
- Food ManagementApril 21, 2020Purpose in a time of coronavirus
Purpose 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.
- Food TechApril 16, 2020All the flavor that’s fit to print
Printing 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...
- 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!
- Food ManagementApril 7, 2020The response to COVID19: How the restaurant sector is adapting from table service to delivery
As 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.
- Food ManagementApril 1, 2020How restaurants are generating revenue even during the Corona crisis
The 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...
- Food ManagementMarch 26, 2020Gastro power through women
What?! 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...
- Food TrendsMarch 23, 2020Food School: Vegan Pulled Pork Alternatives
Pulled 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.
- Food PeopleMarch 17, 2020Bring it on home
After 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.
- Food ManagementMarch 9, 2020War of the Stars – The power of Michelin, Varta and Gault-Millau
Each 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...
- Food ManagementMarch 4, 2020Mayday fish in distress
Overfished 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.
- Food TrendsMarch 2, 2020One hundred percent passion
The 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,...
- Food PeopleFebruary 26, 2020Chefs of the Decade
The Giants: These ten exceptional chefs revolutionized the culinary decade with thier brilliant creations, innovative techniques, and groundbreaking concepts.
- Food TrendsFebruary 19, 2020How much does one earn in gastronomy – An international overview
We 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...
- 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.
- 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.
- Food PeopleJanuary 27, 2020Hilton Prague – Latest food production trends for large scale events
Franco 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...
- Food TrendsJanuary 22, 2020Five-star cuisine and starry nights
After 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....
- 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.
- Food TrendsJanuary 16, 2020The restaurant at the end of the universe
The 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...
- Food TrendsJanuary 13, 2020Eat Art – How art and design change the way we look at our food
When 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.