Your browser is out of date. It may not display all features of this websites. We recommend to use one of these browsers or versions Mozila Firefox or Google Chrome

Connect
To Top

Restaurant without service

  • Chef's LifeBernhard Leitner - Rolling PinFebruary 18, 2019
    My greatest mistake

    Even 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.

  • ManagementElly EarlJanuary 30, 2019
    Levelling up Turkish gastronomy

    Training and development center Gastronometro was founded three years ago with the goal of supporting and promoting Turkish gastronomy at home and around the world. Director Maximilian Thomae, the man behind the platform, explains what they’ve achieved so far and how...

  • Chef's LifeElly Earls & Daniel KlausJanuary 28, 2019
    Plant-based burger challenge

    Demand for plant-based meat is fast on the up. KTCHNrebel finds out how three of the market leading burgers stack up.

  • Chef's LifeSascha Barby & Daniel KlausJanuary 28, 2019
    Taste-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,...

  • Kitchen 4.xElly EarlsJanuary 21, 2019
    Say 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.

  • ManagementNadine OttoJanuary 1, 2019
    Dark kitchen – gastronomic revolutionaries

    Abandoned parking lots in the shadows of tall bridges, romantic industrial settings, skylines... is this really where the gastronomic revolution is going to happen? Here, among the shipping containers that blend harmoniously into the desolate landscape? Of course! The epicenter of...

  • Chef's LifeKathrin Löffel - Rolling PinDecember 30, 2018
    Working in Mexico City

    Mexico, 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...

  • Kitchen 4.xIlona MarxDecember 25, 2018
    Slow food, fast

    Now serving: the future! Or at least that's what's happening in San Francisco and Berlin, where restaurateurs are using digital technology to kick their health-food places into overdrive.

  • ManagementJulia AltmeyerNovember 29, 2018
    New Survey: Gen Y trends that are driving tomorrow’s dining economy

    Results 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.

  • ManagementAstrid MinnichNovember 28, 2018
    Vision vs. reason? Having a vision is always a risk…

    Restaurants 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,...

  • ManagementKathrin Loeffel - Rolling PinNovember 23, 2018
    A man and his chicken

    Even today, harland david sanders is still smiling at his customers: his laughing face is the trademark of kentucky fried chicken. How Sanders got his “colonel” title and made his first million.

  • ManagementElly EarlsNovember 10, 2018
    Four foodservice trends for 2019

    Technology, sustainability and convenience are set to be the foodservice buzzwords for 2019, as Elly Earls discovers.

  • ManagementIlona MarxNovember 9, 2018
    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. 

  • Chef's LifeKathrin Loeffel - Rolling PinNovember 6, 2018
    Working in Singapore

    Impulsive, 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.

  • Kitchen 4.xIlona MarxNovember 5, 2018
    The high-tech playground

    A new workspace has just opened its doors in San Francisco: an experimental playground for fans of high-tech cooking.

  • Kitchen 4.xElly EarlsOctober 31, 2018
    Getting connected

    The Internet of Things (IoT) has huge potential to transform the foodservice sector. Elly Earls finds out how.

  • Kitchen 4.xElly EarlsOctober 24, 2018
    Rise of the robots

    Robot restaurants are hitting the headlines everywhere from China to the US. Elly Earls finds out whether chefs should be worried.

  • Kitchen 4.xElly EarlsOctober 17, 2018
    Ultra-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...

  • Leading HeadsSissy Rabl - Rolling PinOctober 9, 2018
    You’re the wurst!

    An American classic is getting a makeover in Berlin: Björn Swanson’s THE DAWG is taking hot dogs to new culinary heights.

  • Kitchen 4.xNadine Otto, Mirco KurreckOctober 7, 2018
    Artificial food and dairy substitutes – Comfort food from the science lab

    New 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...

  • ManagementKTCHNrebelSeptember 26, 2018
    Food waste: enough is enough!

    5 tips for reducing food waste in company canteen. 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...

  • ManagementElly EarlsSeptember 23, 2018
    How 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?

  • ManagementElly EarlSeptember 21, 2018
    Feed 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...

  • ManagementBirgit KiddSeptember 20, 2018
    Six tips for beating skilled staff shortages

    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,...

  • ManagementBirgit KiddSeptember 19, 2018
    Full 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...

  • Chef's LifeNina Wessely - Rolling PinSeptember 11, 2018
    Working in Bizkaia

    The 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...

  • ManagementKatarina Jurczok, Mirco KurreckAugust 16, 2018
    Aquaponics: 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...

  • ManagementNadine Otto, Mirco KurreckMay 9, 2018
    Bugs, not bunny: how insects are revolutionizing gastronomy

    Bangkok: 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...