Restaurant ohne Service
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Kitchen 4.xNovember 18, 2020Kitopi – a rising star in the Ghost Kitchen skyKitopi is one of the world's leading cloud-based kitchen platform. Founded in January 2018, Kitopi is now helping more than 150 restaurants to become fit for the age of delivery services. State-of-the-art kitchens and trained personnel form the basis of Kitopi's success.
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Chef's LifeFebruary 19, 2020How much does one earn 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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InnovatorsNovember 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...
Top Article
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Kitchen 4.xAutomation 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.
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Innovators“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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ManagementThe 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.
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InnovatorsSamba 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.