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

  • Food ManagementKim KopackaJune 20, 2024
    From the kitchen to the stage: The world’s best chefs compete in these chef competitions

    Stage instead of kitchen. Cooking in front of thousands of people. You're judged by a top-class jury. Whoever takes part in a cooking competition needs nerves of steel. After all, in the end you're not only serving up a little masterpiece,...

  • Food ManagementKim KopackaJune 20, 2024
    Career boost for young chefs: These are the most important cooking competitions

    They need to understand their craft and be passionate about their profession. Be creative and team-oriented, but also risk-takers and a bit crazy. Above all, however, they must be the right age to take part in these young chef competitions.

  • Food TrendsKim KopackaJune 11, 2024
    Food Trends 2025 – This is how we will eat in the future

    What can the Food Trends 2025 do? How do they influence each other? And what opportunities does this open up for the gastronomy and food industry? Trend researcher Hanni Rützler provides exciting answers and solutions to problems that concern us all...

  • Food ManagementEva Christina SchröderMay 15, 2024
    Kitchen hierarchy: Why nothing works without it

    Although the kitchen is a bustling place, the dynamics and processes nevertheless have a very clear structure and distribution of roles. Without a stable kitchen hierarchy, every restaurateur and chef would burn their fingers on the spot.

  • Food PeopleKim KopackaMay 8, 2024
    From dishwasher to multi-millionaire: These are the world’s richest chefs

    Talent and experience, a Michelin star award or simply luck? What ingredients do you need to earn millions as a chef? And who are the richest chefs in the world?

  • Food ManagementKim KopackaApril 23, 2024
    We see the future in green: How sustainable is your professional kitchen?

    As everyone knows, you eat with your eyes first. However, more is at stake here because what ends up on our plates today will also have an impact on tomorrow's generation. That’s why there’s no way around sustainability in the gastronomy...

  • Food TrendsKim KopackaApril 19, 2024
    Hybrid food: how croissant donuts and sushi burritos are changing gastronomy

    The idea behind it is as simple as it is ingenious: Two culinary products are merged to become a completely new food creation. Hybrid food is a trend that pushes boundaries and creates unique culinary experiences. Who came up with the...

  • Food ManagementLucas PalmApril 12, 2024
    Hygiene with added value: What is HACCP and how is it best implemented?

    For many, HACCP sounds like something of a nuisance – but the new technological achievements in particular show that The hygiene concept, which has such a cumbersome name, can add considerable value to businesses in the gastronomy sector.

  • Food TechKTCHNREBEL Editorial TeamFebruary 28, 2024
    The microwave re-invented: See what the new iHexagon from RATIONAL can do

    In the KTCHNrebel interview, the Executive Board Member for Marketing and Sales and the RATIONAL Head of Development discuss the challenge of microwaves for professional kitchens. Food prepared quickly can't taste good?

  • Food TechLucas PalmFebruary 12, 2024
    Automated restaurants: Will robots take over the kitchen now?

    Employees shortages are everywhere, while robots are becoming ever more efficient and cost-effective. This trend is not only evident in industry, it's also increasingly taking hold in the gastronomy and foodservice sector. In the USA, an increasing number of automated restaurants...

  • Food TrendsKim KopackaJanuary 26, 2024
    Too many cooks spoil the broth? Not if the kitchen is big enough

    Gone are the days when everyone still drove to the office every day - welcome to the era of working from home and remote working. But what if there’s no room to work in the one-room apartment or hotel room or...

  • Food TrendsMichi ReicheltJanuary 12, 2024
    Quality instead of junk: the street food trend

    From premium döner kebabs to French tacos: Street food is a trend throughout Europe and indeed throughout the world, with high-quality offerings becoming increasingly popular. Junk is out. Quality is in.

  • Food TrendsKim KopackaNovember 10, 2023
    Food trend zero waste – on the plate instead of in the bin

    Restaurant owners and businesses are developing exciting concepts to reduce food waste and garbage. Nevertheless, there is still a lot of room for improvement in the zero waste food trend, says trend researcher Hanni Rützler.

  • Food TechAlexandra GorscheNovember 3, 2023
    Artificial Intelligence – Potential and challenges in the professional kitchen

    Artificial intelligence (AI) has lately been gaining a lot of traction in the hospitality industry. On the one hand, hoteliers and restaurateurs can offer an improved customer experience, partially automate processes and reduce costs. On the other hand, it can also...

  • Food TrendsKim KopackaOctober 25, 2023
    Regenerative food – a solution for climate change?

    Regenerative food is the latest food trend in the current Food Report 2024. It is perhaps also the most promising – including for the gastronomy industry. The focus here is not primarily on food, but rather on arable soils.

  • Food TechAlexandra GorscheOctober 20, 2023
    Is the might of artificial intelligence also bringing a revolution to the hospitality industry?

    Traffic forecasts, personalized advertising, movie recommendations on Netflix – many people do not realize that artificial intelligence already permeates almost every aspect of our lives. However, since the hype surrounding Chat GPT lately, people are becoming increasingly aware of the topic....

  • Food TrendsKim KopackaOctober 12, 2023
    Local exotics: The goods are closer than you think

    Behind the local exotics food trend are experimental farmers and start-ups who are growing and cultivating exotic food in places you don't expect. Climate change is making it possible – but also necessary. In the meantime, this food trend is gaining...

  • Food TrendsKim KopackaOctober 4, 2023
    Plant-based food: Meat or not meat, that is the question

    According to a study by the University of Bonn, to continue feeding humanity in the future, we would have to reduce meat consumption by around 75% overall. However, the mainstream does not like the idea of completely doing without. But is...

  • Food TechLucas PalmSeptember 29, 2023
    How artificial intelligence reduces food waste in the foodservice industry

    Far too much food in the gastronomy industry still ends up in the trash. How artificial intelligence (AI) can drastically reduce food waste in the gastronomy industry - and thus also make money while saving the climate.

  • Food ManagementFERMAG - Allison RezendesSeptember 22, 2023
    6 steps toward attracting and retaining kitchen employees

    As labor woes continue, chefs share some of their strategies for keeping up staffing levels.

  • Food ManagementJacquetta PictonSeptember 19, 2023
    Navigating allergens and dietary restrictions: tips for success in your restaurant

    With legislation on food allergies tightening up around the world, what can hospitality businesses do to ensure compliance and customer satisfaction?

  • Food TrendsKim KopackaAugust 1, 2023
    Food trends 2024: To know today what we will eat tomorrow

    Hanni Rützler’s “Food Report 2024” is here and is leading restaurants into the future with the food trends for 2024. This means, among other things, less meat on the plates, and more women in the food and beverage industry. Like last year,...

  • Food TechTina Nielsen - FCSIJuly 28, 2023
    Blockchain in foodservice – tracking food from plot to plate

    Blockchain technology can throw light on the provenance of the food served in foodservice businesses and restaurants, offering reassurance to chefs and diners alike.

  • Food TrendsBarbara E. EulerJune 30, 2023
    Professional kitchens through the ages – a retrospective

    Since time immemorial, a familiar setting has characterized work processes in the professional kitchen: A heat source, plus utensils and pots for different cooking methods. Boiling, roasting, baking. Braising, grilling, stewing. This remained the same until the second half of...

  • Food TrendsLucas Palm & Stephen DuttonJune 13, 2023
    This is the future of dining in 2073

    It's not a peek into a crystal ball, but rather a promising scenario for the future based on data, data, data. This is what the future of gastronomy might look like in 2073, according to Euromonitor. Spoiler: Megatrends ahead!

  • Food ManagementAlexandra GorscheJune 12, 2023
    Dynamic price management in gastronomy – the key to improving profits

    A concept which is already well-known in the hotel and travel industry now also seems to be gaining a foothold in the restaurant business.

  • Food TechKTCHNrebel Editorial TeamMay 30, 2023
    Gastronomy under pressure and how pressure cooking can help

    At times, gastronomy is under quite a bit of pressure: Skills shortages, pandemics, energy crises and the like are just a few of the challenges facing restaurateurs. But what can be done to take the pressure off, or even make use...

  • Food ManagementTina Nielsen - FCSIMay 25, 2023
    Seven tips for successful outdoor dining

    As the warmer weather of spring and summer gets closer, restaurants should consider how they can add to revenues by launching an outdoor dining space. KTCHNrebel spoke with industry experts and summarized 7 tips for you how to make your outdoor...

  • Food TechJacquetta Picton - FCSIMay 23, 2023
    Unstoppable momentum? Moving the food delivery flywheel

    Food delivery companies are ubiquitous in communities close to urban centers around the world. However, despite growth in revenue, profit is proving tantalizingly elusive. When will the flywheel start to spin?

  • Food TrendsAstrid Filzek-SchwabMay 15, 2023
    Inspiration for chefs and their guests: the vegan, sustainable and regional products from “The Green Mountain”

    The Green Mountain champions nature awareness, sustainability and plant-based (professional) cuisine. The Swiss start-up develops products for the gastronomy industry that are 100% vegan and sustainable. “Green” stands for original, healthy and sustainable – and “Mountain” symbolizes the origin and regional...

  • Food TrendsHeike LucasMay 10, 2023
    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...

  • Food ManagementAlexandra GorscheMay 5, 2023
    Dynamic prices for restaurants – a future model?

    Dynamic prices and pricing is nothing new in itself. These have been used in the hotel and travel industry for years. But what about gastronomy? Are dynamic prices even possible or feasible in restaurants? And if so, for which concepts?

  • Food TrendsAlexandra GorscheApril 18, 2023
    Karen’s Diner – bad service is in demand!

    Unfriendly and visibly annoyed waiters are usually a no-go and why you wouldn't want to go to a place again. Not so at Karen's – here guests even pay for it. Can poor service be well received? Apparently so, because guests...

  • Food ManagementJuliet Martin - FCSIApril 13, 2023
    6 Steps to stop energy waste in professional kitchens

    Up to 70 % of energy is wasted in commercial kitchens. KTCHNrebel present six strategies, from equipment choice to menu design, to stop energy waste, reduce costs, and help protect the planet.

  • Food TechJames Sullivan – FCSIApril 5, 2023
    Dec Penfold: how food and tech are changing the meal delivery business

    The combination of food and tech has provoked enormous change in both the meal delivery industry and people’s eating habits globally. But “we’ve not even scratched the surface”, says Dec’s Kitchen founder, Dec Penfold

  • UncategorizedKTCHNrebel Editorial TeamMarch 21, 2023
    Explore KTCHNrebel in Spanish!

    Today we could finally cut our "launch cake"!

  • Food ManagementTina Nielsen - FCSIMarch 16, 2023
    Is dynamic pricing in foodservice the cure to tough times?

    Restaurants and operators in the foodservice sector are dealing with significant economic challenges. Introducing a demand-based approach to menu pricing may be the solution. An expert talk with pricing expert Torsten Olderog.

  • Food ManagementMichael Jones - FCSIFebruary 24, 2023
    Ghost Kitchen Convention in Amsterdam – expert panel with the Who’s Who of the food-delivery eco system

    KTCHNrebel is a partner of the International Ghost Kitchen Conference, to be held in Amsterdam on March 1-3, 2023. In preview, Rational’s Stephan Leuschner discusses the Leadership Perspectives Panel he will moderate at this groundbreaking event.

  • Food ManagementJim Banks - FCSIFebruary 16, 2023
    New concepts in foodservice: Sustainability surges back to the top of the agenda

    With the pandemic seemingly behind us, the foodservice sector is ready to embrace a boom in social dining and once again get to grips with its impact on the environment. KTCHNrebel looks at the most recent data from Euromonitor International to...

  • Food TrendsBarbara E. EulerFebruary 15, 2023
    Flower Burger – how this vegan burger chain made its international breakthrough

    Vegan burgers have long been a featured product and an important component of many snack concepts – and not just vegan ones. It is therefore becoming increasingly important for your product range to stand out from the crowd. But it is...

  • Food PeopleJuliet Martin - FCSIFebruary 10, 2023
    These are four inspiring foodservice influencers of LinkedIn

    Combining the personal and the commercial, social influencers have become a powerful marketing tool. Five foodservice influencers are leveraging LinkedIn to reach new audiences.

  • Food ManagementMichael Jones - FCSIFebruary 6, 2023
    Training in the foodservice industry: why it is important and how to integrate it throughout the winter

    Due to the problematic lack of skilled workers in most commercial kitchens, regular training for employees is an inevitable task for restaurateurs. Here are some tips for how hospitality businesses can continue to integrate training, even during the busy and challenging...

  • Food PeopleTina Nielsen - FCSIFebruary 2, 2023
    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.

  • Food TechJacquetta Picton - FCSIFebruary 1, 2023
    The metaverse: pipedream or a practical foodservice platform?

    With a massive surge in technology and the rise of the virtual world it can be tricky to decipher which applications will stick around to make life easier for foodservice. Any depiction of the not-too-distant future on film of TV will...

  • Food TrendsJuliet Martin - FCSIJanuary 24, 2023
    A plant-powered start into the new year: 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.

  • Food ManagementAmelia LevinJanuary 20, 2023
    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...

  • Food ManagementTina Nielsen - FCSIJanuary 10, 2023
    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.

  • Food TechJacquetta Picton - FCSIDecember 27, 2022
    Ghost kitchens: A safe harbor in stormy waters?

    The last TrendTalk of 2022 – the tenth so far – called upon a panel of assembled experts from across the foodservice sector to discuss how operators can be adaptable, flexible, and creative.

  • Food TrendsBarbara E. EulerDecember 14, 2022
    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...

  • Food TrendsJacquetta Picton - FCSIDecember 8, 2022
    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...

  • Food TrendsKTCHNrebel Editorial TeamDecember 2, 2022
    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...

  • Food ManagementElly EarlDecember 1, 2022
    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 TrendsSusanne SchilcherNovember 24, 2022
    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.

  • Food ManagementJacquetta Picton, FCSINovember 22, 2022
    Hospitality: Rising energy prices force actions

    Hospitality businesses are looking at ways to keep energy costs low as Europe faces hikes in energy bills

  • Food PeopleBarbara E. EulerNovember 22, 2022
    BettaF!sh: The tuna fish rescuers

    He likes seaweed. Back when he was still studying resource management, Jacob von Manteuffel made a documentary about marine algae pioneers who were exploring cultivation and breeding options in Europe and Asia for environmentally friendly marine plants that do not need...

  • Food ManagementAstrid Filzek-SchwabNovember 16, 2022
    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?

  • Food TechJacquetta Picton - FCSINovember 7, 2022
    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.

  • Food TechJacquetta Picton - FCSIOctober 19, 2022
    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.

  • Food TrendsBarbara E. EulerSeptember 30, 2022
    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...

  • Food TechTina Nielsen - FCSISeptember 8, 2022
    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.

  • Food TrendsBarbara E. EulerSeptember 6, 2022
    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!

  • Food TechElsie Clark - FCSISeptember 2, 2022
    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?

  • Food TrendsKTCHNrebel Editorial TeamAugust 30, 2022
    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...

  • Food ManagementElsie Clark - FCSIAugust 22, 2022
    Eight ways restaurateurs can help fight the climate crisis

    From sourcing locally and seasonally, to planning “plant-forward” menus and making kitchens smarter and more efficient, here are eight ways restaurateurs can contribute to tackling climate change.

  • Food TrendsHannes Kropik - RollingPinAugust 17, 2022
    How the future tastes – proteins do not always have to be animal

    The title of Heinz Strunk's cult novel "Fleisch ist mein Gemüse" (Meat is my Vegetable) will soon be turned on its head. Meat substitutes from alternative vegan protein sources have long since begun to overtake animal protein.

  • Food TrendsKTCHNrebel Editorial TeamAugust 8, 2022
    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...

  • Food ManagementJacquetta Picton - FCSIAugust 4, 2022
    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.

  • Food ManagementJacquetta Picton - FCSIJuly 21, 2022
    Managing costs for foodservice businesses in times of increasing prices

    With pressures on costs due to rising food costs, energy price increases and labor shortages the margin for operators is being squeezed. We ponder the different tactics and tools hospitality businesses can take to remain viable in challenging times.

  • Food PeopleJuliet Martin - FCSIJuly 4, 2022
    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...

  • Food ManagementKTCHNrebel Editor TeamJune 24, 2022
    Enough is enough: 5 tips to put an end to Food Waste!

    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...

  • Food TechElly EarlsJune 10, 2022
    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.

  • Food ManagementJuliet Martin - FCSIJune 8, 2022
    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.

  • Food ManagementKatarina JurczokJune 6, 2022
    Four-day week: 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...

  • Food ManagementBarbara E. EulerJune 2, 2022
    No kitchen? No problem!

    Norbert Friedl (43) runs Telia Kitchen Rentals GmbH in Lengau, Austria. His mission: to bring commercial kitchens wherever they’re needed. Fast. Customized. Perfect. And always temporary. We asked him about the peaks and challenges of his work - From planning and...

  • Food TrendsSascha Barby & Daniel KlausMay 28, 2022
    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,...

  • Food TrendsElly Earls & Daniel KlausMay 28, 2022
    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.

  • Food TrendsKTCHNrebel Editorial TeamMay 20, 2022
    This is Umami – The unknown fifth taste

    If you ask people on the street what tastes they know, most will be able to name four immediately: Sweet, salty, sour and bitter. The fifth, however, umami will name only the fewest and / or also know. But what does...

  • Food ManagementBarbara E. EulerMay 18, 2022
    Take these measures to fight the staff shortage in the foodservice industry

    Even before Corona, it wasn't easy to attract job seekers to the restaurant and hospitality industry. Now many of the hard-won employees have simply left. But hope is on the horizon. These measures can help solve the shortage of skilled workers.

  • Food ManagementBirgit KiddMay 6, 2022
    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,...

  • Food PeopleHeike LucasApril 28, 2022
    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...

  • Food TechNicola Afchar-Negad - Falstaff PROFIApril 22, 2022
    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.

  • Food TrendsLucas Palm - RollingPinMarch 3, 2022
    Bourbon vanilla – black Madagascar gold

    Around 80 percent of the world’s vanilla is cultivated in Madagascar. Why this leads to public executions and gruesome lynchings – and what a twelve-year-old slave has to do with it.

  • Food ManagementIlona MarxJanuary 25, 2022
    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...

  • Food TrendsLucas Palm - Rolling PinJanuary 20, 2022
    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...

  • Food TrendsMichael Jones - FCSIJanuary 13, 2022
    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.

  • Food TrendsKatie Morris - FCSIJanuary 5, 2022
    Top ten foodservice trends for 2022

    Looking ahead to 2022 and beyond, to see the key trends that will dominate foodservice and hospitality

  • Food TrendsJessica BraunDecember 30, 2021
    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.

  • Food TrendsKatie Morris - FCSIDecember 28, 2021
    The future of virtual restaurants

    Katie Morris explores how this sector will evolve in 2022 and beyond

  • Food ManagementRolhat Zen-Aloush, FCSI Foodservice ConsultantDecember 14, 2021
    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.

  • Food TrendsJacquetta Picton - FCSIDecember 13, 2021
    Bring on the substitute

    With the COP26 summit in Glasgow focusing minds on the imperative to change our ways to avoid catastrophic climate change, we could make a start by looking at the food we eat – with plant-based diets becoming increasing popular. But is...

  • Food TrendsKTCHNrebel Editor TeamDecember 1, 2021
    Thank you for 3 years of loyalty!

    In the last three years, since our online magazine saw the light of the food service world, over 1.5 million readers have visited us.  We want to say:

  • Food TechKatie Morris - FCSINovember 30, 2021
    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

  • Food ManagementKatie Morris - FCSINovember 25, 2021
    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...

  • Food ManagementBarbara E. EulerNovember 18, 2021
    Where have all the people gone? –Shortage of skilled workers in the hospitality industry

    A gigantic exodus is raging in the hospitality industry, and it's happening all over the world. One reason is the Corona pandemic, but the causes lie much deeper.

  • Food ManagementBarbara E. EulerNovember 12, 2021
    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.

  • Food ManagementTina Nielsen - Gastronomieexpertin bei FCSINovember 11, 2021
    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

  • Food TrendsLucas Palm - RollingPinNovember 5, 2021
    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...

  • Food ManagementBarbara E. EulerNovember 3, 2021
    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...

  • Food TrendsLucas Palm - RollingPinOctober 29, 2021
    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.

  • UncategorizedKTCHNrebel Editor TeamOctober 14, 2021
    Autumn – Vibes in the gastronomy

    Now that the days in the northern hemisphere are already getting noticeably shorter again, it is time to say welcome to autumn - also in gastronomy and professional kitchen!

  • Food TechStephanie Fuchs-Mayr - RollingPinOctober 11, 2021
    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...

  • Food ManagementBarbara E. EulerOctober 5, 2021
    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....

  • Food ManagementJacquetta Picton - FCSISeptember 28, 2021
    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.

  • Food TrendsIlona MarxSeptember 27, 2021
    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...

  • Food TechRollingPinSeptember 14, 2021
    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.

  • Food ManagementTina Nielsen - FCSISeptember 3, 2021
    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.

  • Food TrendsBarbara E. EulerAugust 26, 2021
    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.

  • Food PeopleKatie Morris - FCSIAugust 24, 2021
    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.

  • Food TechJacquetta Picton - FCSIJuly 14, 2021
    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.

  • Food TechSonja Planeta – Fallstaff ProfiJune 22, 2021
    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.

  • Food TrendsLucas Palm - RollingPinJune 15, 2021
    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.

  • Food ManagementTina Nielsen - FCSIMay 31, 2021
    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

  • Food ManagementMichael Jones - FCSIMay 6, 2021
    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.

  • Food TrendsAlexandra Gorsche - Falstaff ProfiMay 3, 2021
    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.

  • Food PeopleTina Nielsen - FCSIApril 22, 2021
    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.

  • Food TrendsJacquetta Picton - FCSIApril 19, 2021
    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 ManagementIlona MarxApril 7, 2021
    Food and the City of the future

    "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.

  • Food ManagementBarbara E. EulerMarch 31, 2021
    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...

  • Food TechMichael Jones - FCSIMarch 23, 2021
    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

  • Food ManagementJacquetta Picton - FCSIMarch 8, 2021
    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.

  • Food ManagementBarbara E. EulerMarch 3, 2021
    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...

  • Food TrendsLucas Palm - RollingPinFebruary 24, 2021
    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...

  • Food PeopleIlona MarxFebruary 22, 2021
    “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?

  • Food ManagementBernhard Leitner - Rolling PinFebruary 15, 2021
    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.

  • Food TechMichael Jones - FCSIFebruary 10, 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.

  • Food TrendsMichael Pech - FalstaffFebruary 8, 2021
    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.

  • Food TrendsMichael Pech - Falstaff ProfiFebruary 3, 2021
    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.

  • Food ManagementJacquetta Picton - FCSIJanuary 19, 2021
    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?

  • Food TrendsMichael Jones - FCSIJanuary 14, 2021
    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.

  • Food ManagementJacquetta Picton - FCSIJanuary 12, 2021
    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.

  • Food ManagementNicola Afchar-Negad - FalstaffJanuary 7, 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.

  • Food TrendsSonja Planeta – Fallstaff ProfiDecember 28, 2020
    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...

  • Food ManagementTina Nielsen - FCSIDecember 21, 2020
    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.

  • Food ManagementJacquetta Picton - FCSIDecember 16, 2020
    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

  • Food ManagementMichael Jones - FCSIDecember 3, 2020
    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?

  • Food ManagementTina Nielsen - FCSINovember 26, 2020
    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.

  • Food ManagementBarbara E. EulerNovember 20, 2020
    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...

  • Food TechHeike LucasNovember 18, 2020
    Kitopi – a rising star in the Ghost Kitchen sky

    Kitopi is one of the world's leading cloud-based kitchen platform. Founded in January 2018, Kitopi is now helping more than 150 restaurants to become fit for the age of delivery services. State-of-the-art kitchens and trained personnel form the basis of Kitopi's success.

  • Food TechJacquetta Picton - FCSINovember 16, 2020
    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?

  • Food ManagementBarbara E. EulerNovember 13, 2020
    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...

  • Food TrendsALEXANDRA GORSCHE - FALSTAFF PROFINovember 9, 2020
    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:

  • Food ManagementAlexandra Gorsche - Falstaff ProfiOctober 21, 2020
    Five tips for a personal brand

    KTCHNrebel gives tips on how to create a personal brand in five steps.

  • Food ManagementBarbara E. EulerOctober 13, 2020
    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...

  • Food TrendsHeike LucasOctober 8, 2020
    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...

  • Food TechBarbara E. EulerOctober 5, 2020
    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...

  • Food ManagementLiz Cooley - FCSISeptember 21, 2020
    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...

  • Food TrendsRomilly Leech - FCSISeptember 17, 2020
    The meat of the matter

    Carrie Chan CEO of Avant Meats discusses the science behind the most sustainable and energy efficient alternative to meat production: cultivated meat. In 2015, businesswoman Carrie Chan went vegan. Soon after, she realized that the threats to the planet posed by...

  • Food TrendsLiz Cooley - FCSISeptember 10, 2020
    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...

  • Food ManagementHeike LucasSeptember 2, 2020
    Expert Summit Hotel & Marine: high flying for inquisitive minds

    Business is booming, the place is the talk of the town, sales are steady and there is plenty left over by the end of the day.  Yes, this is all happening despite the days of Corona. You can do this in...

  • Food ManagementLiz Cooley - FCSIAugust 27, 2020
    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...

  • Food ManagementLiz Cooley - FCSIAugust 11, 2020
    A flexible approach to foodservice

    How social distancing and capacity limits, along with consumer confidence and footfall, have implications for the overall food-to-go environment

  • Food TrendsLiz Cooley - FCSIAugust 7, 2020
    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.

  • Food TrendsHeike LucasAugust 3, 2020
    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...

  • Food ManagementLucas Palm - Rolling PinJuly 28, 2020
    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...

  • Food ManagementLiz Cooley - FCSIJuly 24, 2020
    Stay in or take away?

    As the foodservice industry adapts in light of the Coronavirus pandemic, Rational invites experts from across the industry to share their insights on how to achieve growth in the food-to-go market.

  • Food ManagementHeike LucasJuly 22, 2020
    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...

  • Food TrendsIlona MarxJuly 20, 2020
    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...

  • Food ManagementMichael Pech - Falstaff ProfiJuly 16, 2020
    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...

  • Food ManagementIlona MarxJuly 6, 2020
    Reffen Street Food Market – The Entire World on an Island

    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.

  • Food ManagementJacquetta Picton - FCSIJune 25, 2020
    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.

  • Food ManagementJon Horsley - FCSIJune 18, 2020
    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...

  • Food ManagementHeike LucasJune 10, 2020
    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...

  • Food TechChristiane VargaJune 8, 2020
    Let’s connect! Food transparency through blockchain

    Recent food-related scandals (horse meat lasagna, anyone?) as well as increased health and ethics awareness have made many consumers realize just how little they actually know about many of the foods they eat. Now, the demand for transparency is growing -...

  • Food ManagementJon Horsley - FCSIJune 4, 2020
    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

  • Food ManagementBarbara E. EulerMay 27, 2020
    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 -...

  • Food TrendsIlona MarxMay 25, 2020
    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.

  • Food ManagementTina Nielsen - FCSIMay 12, 2020
    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...

  • Food ManagementHeike LucasMay 5, 2020
    What does the food service world look like after Corona?

    One part of the world has almost made it, the other is still in the middle of it - the Corona crisis leaves no one untouched. In the last few weeks no stone has been left unturned anywhere, the world has...

  • Food ManagementAlexandra Gorsche - FalstaffApril 14, 2020
    Corona – a chance for the gastro?

    Companies such as the Viennese "Steirereck" are showing the way and setting themselves apart from the competition. Secure the decisive advantage for yourself!

  • Food ManagementLiz Cooley-FCSIApril 7, 2020
    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.

  • Food ManagementMichaela KirschnerApril 1, 2020
    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...

  • Food ManagementBarbara E. EulerMarch 30, 2020
    The Avocado Show: How to run a whole restaurant concept with this green super fruit

    You can enjoy them in a salad or as a dip, pure or seasoned, and in every case know you're eating something really healthy. We're talking about avocados. No wonder so many people love these green versatile wonders! Ron Simpson and...

  • Food ManagementStephanie Bräuer - FALSTAFF PROFIMarch 26, 2020
    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...

  • Food TrendsAlexandra Gorsche - Falstaff PROFIMarch 23, 2020
    Food School: Vegan Pulled Pork Alternatives

    Pulled Pork has been in trend for years, but vegetarians and vegans don't have to fear missing out on anything: For them and all those who would like to try something new, there are simple, natural and above all fruity alternatives.

  • Food ManagementSarah Helmanseder - Rolling PinMarch 4, 2020
    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.

  • Food TrendsMaya WilsonMarch 2, 2020
    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,...

  • Food PeopleIsabell KniefFebruary 24, 2020
    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...

  • Food ManagementIsabell KniefFebruary 19, 2020
    Salaries 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...

  • Food PeopleHeike LucasFebruary 12, 2020
    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.

  • Food ManagementThomas Lawrence - FCSIFebruary 10, 2020
    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?

  • Food ManagementIlona MarxJanuary 9, 2020
    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...

  • Food TrendsThomas Lawrence - FCSIDecember 18, 2019
    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.

  • Food ManagementKTCHNrebel Editorial TeamDecember 6, 2019
    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...

  • Food 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.

  • Food TechMaya 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...

  • Food ManagementLucas 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.

  • Food 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.

  • Food 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.

  • Food TechChristoph KristandlOctober 16, 2019
    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.

  • Food 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...

  • Food TrendsChristiane 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...

  • Food PeopleKatarina 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...

  • Food PeopleLucas Palm - Rolling PinSeptember 3, 2019
    Bee Satongun: Queen of the East

    Thai chef Bee Satongun of the Michelin-starred Paste in Bangkok dishes up meals fit for royalty at Hangar-7, opening up new horizons for European diners - and not just in the culinary sense.

  • Food 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. Sounds familiar? But times, they are a’changin’: these new...

  • Food 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.

  • Food 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.

  • Food ManagementNadine OttoJuly 1, 2019
    Uber Eats: Surging to the Top 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”...

  • Food ManagementBarbara E. EulerJune 19, 2019
    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...

  • Food ManagementMichaela 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.

  • Food 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.

  • Food 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...

  • Food ManagementElly EarlsMay 23, 2019
    The business case for plant-based burgers

    Vegan burgers that look, taste and sizzle like the real thing, are proving a boom to restaurant operators. As costs come down and consumers continue to reduce their meat intake, the business case is only going to get more attractive.

  • Food 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...

  • Food 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.

  • Food TrendsLucas Palm - Rolling PinApril 23, 2019
    HYPER, HYPER!

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

  • Food 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...

  • Food 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...

  • Food TrendsVerena 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.

  • Food ManagementNadine OttoFebruary 26, 2019
    Internorga’s food trends study 2019: 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.)

  • Food TechElly 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.

  • Food ManagementNadine OttoJanuary 1, 2019
    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...

  • Food TechIlona 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.

  • Food PeopleSissy Rabl - Rolling PinDecember 1, 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.

  • Food ManagementSusanne SchilcherDecember 1, 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.

  • Food ManagementNadine Otto, Mirco KurreckDecember 1, 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...

  • Food TechNadine Otto, Mirco KurreckDecember 1, 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...

  • Food ManagementAstrid MinnichDecember 1, 2018
    Vision vs. reason? 10 reasons why restaurants fail

    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,...

  • Food ManagementKathrin Loeffel - Rolling PinDecember 1, 2018
    KFC: 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.

  • Food ManagementBirgit KiddDecember 1, 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...

  • Food ManagementElly EarlsDecember 1, 2018
    Four foodservice trends for 2019

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

Restaurant without service