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

  • InnovatorsIlona MarxNovember 18, 2019
    The science of good taste

    Where 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...

  • ManagementChristoph KristandlNovember 11, 2019
    Snackification: Goodbye three squares, hello mini-meals

    Our everyday lives are getting progressively more flexible and individual, at the expense of structure. Set mealtimes, which were central to our schedules for centuries, are losing their role as anchor points of our day. The era of mini-meals has arrived.

  • Kitchen 4.xMaya WilsonNovember 7, 2019
    How Artificial Intelligence is tracking the Food Trends of tomorrow

    The 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...

  • ManagementLucas Palm-Rolling PinNovember 4, 2019
    A whole new can of worms

    Worm pastries? Worm omelets? Why slimy invertebrates may have future culinary potential - and how spinach-green innards became a million-dollar industry.

  • Chef's LifeLucas Palm - Rolling PinOctober 31, 2019
    Work 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.

  • ManagementMaida Pineda-FCSIOctober 28, 2019
    Food delivery and the lazy economy

    Outlining the current picture of the food delivery market in Asia where several players are jostling for position.

  • ManagementAlexandra Polic - Rolling PinOctober 16, 2019
    Growth track

    Karlheinz 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.

  • Kitchen 4.xIlona MarxOctober 10, 2019
    Squaring the circle

    Just a few months after opening, a San Francisco burger joint has already achieved cult status. Their secret? Gourmet quality plus restaurant robotics.

  • ManagementSarah Helmanseder-Rolling PinOctober 8, 2019
    Better than BEEF?

    Meat 2.0: plant-based meat alternatives like beyond meat are all the rage these days. How this trend came about, what meatless meat is really made of, and how the battle of the fake meats is signaling a food industry revolution to...

  • ManagementMaya WilsonSeptember 26, 2019
    Generation ABC – Play food from the future

    So everyone knows you shouldn't play with your food, right? Wrong! You can actually learn a lot by doing exactly this. The WIN WIN Sustainability Award Gothenburg has therefore designed a range of toys created for the 3D printer, which replicates...

  • ManagementChristiane VargaSeptember 12, 2019
    Snackification: The fluid dining culture of the 21st century

    For centuries, most of Western society was structured around “three square meals a day”. John and Jane Doe of yesteryear had a relatively predictable day-to-day existence, but our increasingly mobile lifestyles and increasingly diverse family arrangements are making the rigid breakfast-lunch-dinner...

  • ManagementKatarina JurczokSeptember 5, 2019
    Eggslut: How one simple ingredient proved the key to success

    A little mashed potato, an egg, chives, and salt. Sounds like the humblest of all leftovers, but one breakfast fan on America’s West Coast has made it The Next Big Thing. Eggslut, Alvin Cailan’s frivolous-in-name-only casual dining concept, has become a...

  • ManagementNadine OttoAugust 5, 2019
    Meals on Wheels – The new generation of food trucks

    Sunday at the flea market. Throngs of early risers are wandering around the lot, munching on greasy chicken courtesy of the local food truck. Served with fries, because of course it is. Sound familiar? But times, they are a’changin’: these new...

  • ManagementChristiane VargaJuly 28, 2019
    Plants take center stage

    Plant-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.

  • ManagementElly EarlsJuly 22, 2019
    Some like it hot

    Bakeries have many of the essential ingredients to serve hot dishes as well as pastries, a move that could boost customer spend in a competitive market. Elly Earls finds out whether the shift from bakery to full-service restaurant can be sustainable...

  • ManagementElly EarlsJuly 10, 2019
    The ultimate guide to restaurant reviews

    Positive 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.

  • ManagementElly EarlsJuly 4, 2019
    Flagship Fantastic

    Experiential flagship restaurants can both boost customer spending and provide a pipeline of innovation for QSR brands, as KTCHNrebel reports.

  • ManagementNadine OttoJuly 1, 2019
    Uber Eats – how the ride-sharing service is racing to the front of the delivery market

    I’ll call an Uber! - A few years ago, most of us only heard that phrase on American TV shows, but now it’s become totally normal all over the world. But now everyone’s favorite peer-to-peer taxi service has started giving “rides”...

  • ManagementBarbara E. EulerJune 19, 2019
    “Trends change very quickly”

    Food delivery means eating what you want, wherever and whenever you want it. It’s a huge market already, and these days, it’s practically exploding. One fairly cool new resulting development: ghost kitchens. They churn out food without having a connected restaurant...

  • Chef's LifeMichaela KirschnerJune 17, 2019
    A quick guide to saving the world

    As 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.

  • ManagementBarbara E. EulerJune 11, 2019
    “Well-Being and Self-Realization” Gen Z in the restaurant world

    Generation 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.

  • ManagementKatarina JurczokJune 6, 2019
    Urban gardening and vertical farming: cities in bloom, green-thumbed chefs

    Some 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...

  • ManagementKatarina JurczokMay 6, 2019
    Future 50 Foods: The ingredients in our nutritional future

    It’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...

  • ManagementKatarina JurczokApril 29, 2019
    Four-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...

  • ManagementElly EarlsApril 25, 2019
    Anyone 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.

  • Chef's LifeLucas Palm - Rolling PinApril 23, 2019
    HYPER, HYPER!

    Plant superstars and meat with storytelling: How food trends develop and what they say about us.

  • ManagementBarbara Becker & Benjamin BrouërApril 15, 2019
    WHAT’S HOT in Concepts & Food: The 2019 TREND GUIDE

    It 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...

  • ManagementJulia AltmeyerMarch 21, 2019
    Food for Follows – Social media as a payment method

    Photos, 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...

  • InnovatorsVerena LugertMarch 4, 2019
    The Alchemist

    Thomas 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.

  • Chef's LifeVerena LugertMarch 4, 2019
    Algorithmically delicious-How food pairing takes flavor to the next level

    Chocolate 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.

  • ManagementHeike LucasFebruary 28, 2019
    From uni to the hotel: Combatting a skills shortage as a career changer

    Companies 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.

  • ManagementNadine OttoFebruary 26, 2019
    Internorga’s food trends study: Putting restaurant concepts under the microscope

    Street 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.)

  • 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.

  • 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...

  • InnovatorsSissy 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!

    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...

  • 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...