
Restaurant without service
- A 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.
- 2023’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...
- Q&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.
- J. 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!
- These 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...
- Delicious and healthy food concept – POKE HOUSE RULES
With a growing consumer appetite for delicious healthy food, Poke House has been serving up poke bowls in its uniquely styled premises across Europe. UK Country Manager Juan Mosqueda spoke to Jacquetta Picton about its expansion plans and encouraging growth in...
- The 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...
- 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...
- Food 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.
- This 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?
- The 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.
- Visionaries 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.
- What 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...
- They 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...
- Magic 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.
- Meringue: 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...
- What does crystalline ice plant actually taste like…
Healthy and good: With its slightly salty taste, crystalline ice plant is full of surprises and vitamins.
- A Beastly business
Virtual restaurants and delivery-only concepts have been on the rise since the pandemic. Among the standout success stories is the young American Jimmy Donaldson and his Mr Beast’s Burgers operation.
- Bowl 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!
- Practical 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?
- French fries – the science behind perfectly crispy fries
Who doesn't know it, that distinctive smell that tickles our nostrils and lures us into a restaurant, snack bar or kitchen? A dish whose golden brown color is pleasing to both our eyes and palates. When you take a bite and...
- 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...
- Ice 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...
- Ghost 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.
- TiNDLE – 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.
- Meet 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...
- At 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...
- The 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.
- Five 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.
- 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...
- 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,...
- Plant-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.
- 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?
- Six 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,...
- Plant-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...
- Happy 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...
- The 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.
- What does Stachys actually taste like?
Stachys is considered a rare delicacy in Europe – but it's a culinary all-rounder in the kitchen!
- What 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.
- Star 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.
- Top 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...
- This 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...
- Making 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.
- Top ten foodservice trends for 2022
Looking ahead to 2022 and beyond, to see the key trends that will dominate foodservice and hospitality
- Green 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.
- The future of virtual restaurants
Katie Morris explores how this sector will evolve in 2022 and beyond
- What 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.
- TrendTalk: How ghost kitchens are changing the market for the future
The latest TrendTalk webinar from Rational focused on charting the future of the sector.
- What does Lupine Cress actually taste like?
You can learn all about the allergen lupine's kid sister, Lupin Cress, here.
- Into 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
- A 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...
- Zero 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...
- Great 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.
- Supply 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
- How 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...
- Comfort food: how the coronavirus has supercharged the snacking trend
Between-meal nibbles are so much more than just food. Snacks comfort us, distract us, make us happy, and feel healthier to us than big, heavy traditional meals. Though the pandemic has us all snacking with a vengeance, the trend has been...
- Is 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.
- How 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.
- The 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...
- Disabilities 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....
- In-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.
- TrendTalk: Retail meets ghost kitchens
Ghost kitchens, dark stores and where retail delivery converges with the biggest growth area in foodservice: the fourth TrendTalk webinar from Rational discussed the market, the opportunity and the future.
- FoodCampus 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...
- Drive thru – the start of a new fast food era
The new restaurant design for the American fast food chain Taco Bell no longer includes inside dining. Instead, it incorporates multiple drive-thru lanes.
- What’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.
- Meet up at the future gas station – fill it up with energy & joy
In Germany, a quick trip to the "Tanke" (gas station) means cool snacks with a modern ambience and an attractive selection of everything you need for day-to-day life and partying 24/7. However, this appealing concept is starting to flounder.
- The 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.
- The 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.
- Picnic 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.
- Tamarind – 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.
- Contactless 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.
- Game 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...
- Shrimp 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...
- Mangosteen: 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.
- Ghost kitchens: growing the concept
From multi-purpose equipment to software that evolves with your business, take a look at the next stages in the growth of ghost kitchens globally.
- Explosive 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.
- Convenience vs. customer experience: the food delivery trade-off?
Food delivery operators, using ghost kitchens, all aspire to be different, better and special, but can they ever truly match a quality restaurant experience without compromising on convenience, and vice versa?
- Meat 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.
- Do (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.
- Best 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...
- An 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
- A 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?
- Mycology: 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.
- “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 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...
- Ghost 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.
- Organic 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.
- Tour 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...
- Here 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.
- Seven 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.
- Sustained 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 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.
- Golden Oldie
Rethinking is required. Most breeders in Austria focus on Fleckvieh cattle and strive to produce as much meat as possible from young heifers and young bulls, as this yields the highest price. However, an extraordinary tasting showed that it's actually older...
- Food 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.
- What’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...
- The 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
- All 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.
- Eagerly 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...
- MONO 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...
- “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?
- The 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.
- Automation 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.
- Deep 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.
- Sharp 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.
- Seaweed – 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...
- Hospitality spaces as Vaccination stations?
The Covid-19 vaccine, in all its forms, is the beacon of hope that we will one day all be able to go out and mingle freely. Hospitality companies have leapt in to offer their spaces as vaccination stations.
- Mother 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.
- First 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?
- Celebrating 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.
- 10 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.
- Rosy 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.
- A collision of taste, aromas and sensor technology
Whether you're sensitive to bitter tastes or not, no other taste component has greater individual, varying personal perceptions. Sensor technology findings are still used relatively seldom in gastronomy. However, understanding how to deal with taste and aroma in the proper way...
- Sowing 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.
- Coping 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
- Mother 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.
- Certainty 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?
- Goose 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...
- Ghostly growth: the rise of dark kitchens
The growth of dark or ghost kitchens has accelerated in this challenging year as the delivery-only concept has provided foodservice operators with a different way to trade during the pandemic.
- Ready 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...
- Virtual 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?
- Outside 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...
- The 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...
- Zero 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:
- The evolving food-to-go opportunity
With the second wave of Covid-19 already encroaching we look at what lockdown lessons can be carried forward to help businesses survive and thrive.
- Inua 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...
- A 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...
- Five tips for a personal brand
KTCHNrebel gives tips on how to create a personal brand in five steps.
- Fish 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...
- Saving 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...
- Vintage 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...
- A 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...
- Cutting plastic out of the kitchen
Leading the way in the foodservice fight against single-use plastic. Plastic. The once wonder material offering countless benefits is now increasingly vilified in the court of public opinion. And perhaps rightly so. With just 9% of all the plastic ever produced...
- Urban 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!
- Just what the doctor ordered
How one Illinois food hall is serving up not just a great variety of food, but unique opportunities for female and minority-owned businesses. Offering a delicious array of flavors all under one roof, with the ease and comfort of a communal...
- Practical 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...
- Restaurant 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.
- The New age of food – How is convenience created?
How is convenience created? What really matters during production? We offer an exclusive look behind the scenes in this industry, which was so forward-looking in the days of Corona, and let you know what ghost kitchens, roasting lines and meat cubers...
- From social media to a socially distanced new food experience
How one UK restaurant business, started by YouTube star Mikey Pearce, has embraced the concept of dark kitchens as a way forward in the restrictive landscape of Covid-19.
- Contactless 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...
- A 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...
- The 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...
- How 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...
- Bauhaus 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...
- Hygiene 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...
- The entire world on an island – Reffen Street Food
Street food is all the rage. Since Copenhagen is a gastronomic hot spot, one of the most notable examples is Reffen – Northern Europe's largest street food market, which opened its doors here in May 2018.
- Lockdown, stock and barrel
We take a look at the impact of coronavirus on the European supply chain and how food and beverage producers are adapting now the lockdown is lifting. Lockdown has severely impacted the foodservice industry, with many businesses, including countless restaurants and...
- Hospitality 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.
- Allergens 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...
- 20 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...
- How 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...
- Protect 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
- Pandemic 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 -...
- Raw desire
A health food deli is shaking things up on the Florentine culinary scene. #RAW, in the up-and-coming Santo Spirito district, breathes new life into traditional Italian fare.
- China 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...
- Foodservice 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...
- Hemp – A crash course
Ostrasized or valued? The consensus is in: the potential of this plant has not yet been fully tapped. One of the oldest crops in the world, hemp has always been cultivated and used by civilizations in many different ways.
- Purpose 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.
- All 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...
- The 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.
- How 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...
- Gastro 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...
- Mayday 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.
- One 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,...
- Selim Varol: A gastro career-changer with a weakness for urban art
Street art meets street food: Since 2013, What’s Beef has been conquering the hearts of urban burger lovers across Germany. Selim Varol imports American big-city atmosphere to the country, combining it with the best ingredients from around the region. His recipe...
- How 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...
- Professional 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.
- Commercial and domestic kitchens: Dependable and durable or dramatic change ahead?
Commercial and domestic kitchens as we know them are set for dramatic, perhaps even revolutionary change, according to research by investment banking firm UBS. But are they right?
- CBD: Game-changing hit or passing fad?
CBD, THC, hemp, cannabis – trendsetters are touting them as the next big high for food service operators, but legislators remain concerned.
- Check out what’s fermenting!
Fermentation is the next big thing. Trendy kitchen professionals are catapulting techniques from the olden days directly into the future.
- Home of the climate-positive burger
Sustainable gastronomy is the name of the game these days. It’s become glaringly obvious in recent years that every industry - yes, really, every single one - will need to do its part if we’re going to get anywhere near achieving...
- 20 global foodservice trends for 2020
It’s been another rollercoaster year for the worldwide foodservice and hospitality sector. What will 2020 hold? We’ve compiled a list of the top trends to keep you in the know.
- The gastro-governor
He’s one of the most successful restaurateurs in the world, and he practically has a cult following in the US. How 70 businesses, 5,000 employees, and annual sales in the nine-figure range give Wolfgang Puck even more motivation to try new...
- Social media in gastronomy – a blessing or a curse?
The discussion around the topic of social media in gastronomy always comes with two completely different perspectives. While one side takes advantage of the opportunities offered by social media and considers the many different ways it can be used to...
- 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...
- 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.
- 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...
- 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.
- 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.
- Food delivery and the lazy economy
Outlining the current picture of the food delivery market in Asia where several players are jostling for position.
- 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.
- Stop eating plastic – Time for the post-plastic age!
It is virtually impossible to imagine our food production without plastic. These days, not only is it used for packaging, it's even part of our food. It's high time for new alternatives.
- 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.
- 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...
- 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...
- 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...
- 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...
- 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...
- 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.
- 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...
- 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.
- Flagship Fantastic
Experiential flagship restaurants can both boost customer spending and provide a pipeline of innovation for QSR brands, as KTCHNrebel reports.
- 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”...
- Inside a Ghost kitchen: “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...
- 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.
- “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.
- 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...
- 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...
- 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.
- HYPER, HYPER!
Plant superstars and meat with storytelling: How food trends develop and what they say about us.
- 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...
- 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...
- 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.
- 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.
- 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.
- 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.)
- 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.
- 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...
- 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.
- Ghost 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...
- 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...
- 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.
- 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...
- 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.
- 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.
- The high-tech playground
A new workspace has just opened its doors in San Francisco: an experimental playground for fans of high-tech cooking.
- 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...
- 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...
- 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,...
- 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.
- 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...
- Four foodservice trends for 2019
Technology, sustainability and convenience are set to be the foodservice buzzwords for 2019, as Elly Earls discovers.
- 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...
- 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.
- 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.
Top Article
- Management
Q&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.
- Innovators
Young 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...
- Innovators
Here’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...
- Management
2023’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...