Restaurant without service
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ManagementApril 15, 2019WHAT’S HOT in Concepts & Food: The 2019 TREND GUIDEIt almost seems like food these days is more about ethics than pleasure: Hip foodie lunchrooms are all about the sustainable, the nutritious, and the vegan. Getting rid of plastic straws is practically common courtesy anymore, and many places use it...
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ManagementMarch 21, 2019Food for Follows – Social media as a payment methodPhotos, shares, ratings, likes... it seems like nobody goes to a restaurant anymore without documenting it online. People sit there letting their food get cold while they snap the perfect pic of their plates. Those pics can benefit both them and...
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Leading HeadsMarch 4, 2019The AlchemistThomas A. Vilgis is a professor of theoretical physics at the Max Planck Institute of Polymer Research. He is also an avid hobby cook and an award-winning cookbook author specializing in molecular gastronomy. He advises top chefs on creating new dishes.
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Chef's LifeMarch 4, 2019Algorithmically delicious-How food pairing takes flavor to the next levelChocolate with onions? Strawberries on burgers? Bananas with wheat beer? Food pairing uses databases and molecular chemistry to create combinations that don’t seem like they’d go together, but turn out to be spectacular new taste sensations.
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ManagementFebruary 28, 2019From uni to the hotel: Combatting a skills shortage as a career changerCompanies are getting creative when it comes to combatting the skills shortage. For example the British hotel brand, Premier Inn, which amongst other things simply invites applicants to castings instead of asking them to write complicated CVs and applications.
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ManagementFebruary 26, 2019Internorga’s food trends study: Putting restaurant concepts under the microscopeStreet food? Insect burgers? Over the past few years, restaurant trends have been multiplying as rapidly as yeast cultures during fermentation. (We’ll tell you in a minute why we picked that particular analogy.)
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Chef's LifeFebruary 18, 2019My greatest mistakeEven the greats of the industry don’t always do everything right. Here they tell you about their slip-ups and setbacks, what they learned from them and how they do it better today. This time: Selim Varol.
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ManagementJanuary 30, 2019Levelling up Turkish gastronomyTraining 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...
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Chef's LifeJanuary 28, 2019Plant-based burger challengeDemand for plant-based meat is fast on the up. KTCHNrebel finds out how three of the market leading burgers stack up.
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Chef's LifeJanuary 28, 2019Taste-testing alternative-protein burgersMore and more people are trying to go meatless for health, environmental, or ethical reasons, but not all of them are willing to say goodbye to burgers — which is why there’s an entire industry working on alternatives to meat patties,...
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Kitchen 4.xJanuary 21, 2019Say what? Voice assistant for restaurants?Soon, almost half of consumers will prefer using a voice assistant to a website. Elly Earls finds out why restaurants need to be ready.
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ManagementJanuary 1, 2019Dark kitchen – gastronomic revolutionariesAbandoned 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...
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Chef's LifeDecember 30, 2018Working in Mexico CityMexico, land of the Aztecs, has an incredibly diverse landscape, ranging from endless beaches and dense rainforests to massive gorges and spectacular mountains. The cuisine here is full of variety, too: cattle farms in the north, fish and seafood from the...
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Kitchen 4.xDecember 25, 2018Slow food, fastNow 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.
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ManagementNovember 29, 2018New Survey: Gen Y trends that are driving tomorrow’s dining economyResults from a new survey, which was conducted online in October 2018 by YouGov and sponsored by Planday, reveal three key drivers that Gen Y (Millennials born between 1980 and 2000) indicate will shape the restaurant sector of tomorrow.
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ManagementNovember 28, 2018Vision 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,...
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ManagementNovember 23, 2018A man and his chickenEven 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.
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ManagementNovember 10, 2018Four foodservice trends for 2019Technology, sustainability and convenience are set to be the foodservice buzzwords for 2019, as Elly Earls discovers.
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Chef's LifeNovember 6, 2018Working in SingaporeImpulsive, challenging, many-faceted: it's no wonder people call Singapore a melting pot of trends. Here, any ex-pats willing to work can try their hand at new things, ride the gastronomy wave, and discover extraordinary and innovative ideas.
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Kitchen 4.xNovember 5, 2018The high-tech playgroundA new workspace has just opened its doors in San Francisco: an experimental playground for fans of high-tech cooking.
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Kitchen 4.xOctober 31, 2018Getting connectedThe Internet of Things (IoT) has huge potential to transform the foodservice sector. Elly Earls finds out how.
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Kitchen 4.xOctober 24, 2018Rise of the robotsRobot restaurants are hitting the headlines everywhere from China to the US. Elly Earls finds out whether chefs should be worried.
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Kitchen 4.xOctober 17, 2018Ultra-personalization: the next big thing?A restaurant brand in the UK can tailor your dinner to your DNA profile. Elly Earls finds out whether this is the future of foodservice. Personalization is something we’ve come to expect as standard in the quick service sector, particularly in...
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Leading HeadsOctober 9, 2018You’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.
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Kitchen 4.xOctober 7, 2018Artificial food and dairy substitutes – Comfort food from the science labNew York, the not-too-distant future: gray smog lingers over the streets of an overpopulated city. The world’s natural resources are practically gone; precious water and food are astronomically expensive. While the majority of the impoverished populace struggles every day to find...
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ManagementSeptember 26, 2018Food 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...
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ManagementSeptember 23, 2018How sustainable is your menu?Consumers are more aware than ever about the impact their food choices have on the planet, but are chefs delivering them the information they require?
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ManagementSeptember 21, 2018Feed the feed – Instagram for restaurantsInstagram is fast becoming an indispensable part of the marketing mix for restaurateurs. Elly Earls finds out how to get it right. 69% of Millennial diners take a photograph of their food before eating it, with 30% saying they wouldn’t go...
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ManagementSeptember 20, 2018Six tips for beating skilled staff shortagesIt’ll all be okay... but how? Contrary to what you might think from the atmosphere in the culinary world, the industry isn’t actually on the brink of an apocalypse. We need to get past the myth that it’s all miserable cooks, waiters,...
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ManagementSeptember 19, 2018Full house, empty kitchens?Miami? Tokyo? London? Or how about Munich? Mike is proud and happy. He’s just been released into the wild, with a degree from a top German culinary school in his pocket, and now the world is waiting to welcome him with...
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Chef's LifeSeptember 11, 2018Working in BizkaiaThe mountains at your back, the Atlantic in front of you, and a food-and-gastronomy freak’s paradise in between. Welcome to living and working in Bizkaia. Read on to discover some of the most exciting new ideas in the region, along with...
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ManagementAugust 16, 2018Aquaponics: symbiotic habitats for food of the futureDiners at Sollo shake their heads in wonder as the sun dips below the horizon on Spain’s southern Mediterranean coastline. It’s only partly because of the view, though—the real spectacle here is on the ceramic plates on this side of the...
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ManagementMay 9, 2018Bugs, not bunny: how insects are revolutionizing gastronomyBangkok: a small restaurant tucked away in a back courtyard. Dark facade, bronze nameplate, metal window shutters. Inside, it’s all high ceilings and vintage-industrial charm, with dark wood bathed in oversized lights and a random assortments of chairs dotting a landscape...
Top Article
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Chef's LifeWorking in Malmö
Stronger together should probably be printed on the Swedish flag. Malmöers are calm and relaxed, and they approach every problem as a team. Read on for more career tips for Sweden’s southernmost city.
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ManagementWHAT’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...
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ManagementFrom Waste to Taste
Douglas McMaster: brilliant, uncompromising, uses a lot of superlatives. Also, kind of a rock star. His first restaurant, Silo, which opened in Brighton in 2014, takes the “zero waste” idea to new heights. Since September 2017, the 31-year-old British chef has...
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Leading HeadsFood Emperor of the Middle Kingdom
What André Chiang, beacon of gourmet Asian cuisine, thinks of Michelin stars; why chefs aren’t artists; and how Chiang’s long shadow is catapulting Taiwan’s culinary scene into the future.