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  • Chef's LifeLucas Palm - RollingPinSeptember 22, 2022
    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.

  • Kitchen 4.xElsie 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?

  • ManagementDR. GRÉGORY SCHMAUCHAugust 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...

  • 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.

  • Chef's LifeHannes 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.

  • InnovatorsTina Nielsen - FCSIJuly 13, 2022
    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.

  • InnovatorsJuliet 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...

  • ManagementBarbara E. EulerJune 29, 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...

  • Kitchen 4.xElly 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.

  • 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.

  • 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,...

  • Chef's LifeHeike LucasMay 3, 2022
    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...

  • InnovatorsHeike 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...

  • Kitchen 4.xNicola 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.

  • Chef's LifeLucas 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.

  • Chef's LifeBarbara E. EulerFebruary 23, 2022
    Korean temple cuisine – a gastronomy concept with promise

    It is one of the delicate culinary arts that blooms in secret: Korean temple cuisine. However, this gastronomy concept is far from being a wall flower – on the contrary!

  • Chef's LifeRolling PinFebruary 18, 2022
    What does Stachys actually taste like?

    Stachys is considered a rare delicacy in Europe – but it's a culinary all-rounder in the kitchen!

  • Chef's LifeRolling PinFebruary 10, 2022
    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.

  • Chef's LifeLucas Palm - RollingPinFebruary 9, 2022
    An old school favorite with a twist: Dry aging, but with fish

    Dry Aging has always been associated with beef – but not rightly so. Pioneers such as Australian top chef Josh Niland show that the full potential of fish is also only unlocked when dry-aged. How exactly this works – and what...

  • Chef's LifeLucas 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...

  • Chef's LifeMichael 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.

  • ManagementKatie 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

  • Chef's LifeJessica 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.

  • Chef's LifeKatie Morris - FCSIDecember 28, 2021
    The future of virtual restaurants

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

  • InnovatorsHeike LucasDecember 21, 2021
    Choice supermarkets: The reinvention of the c-store

    When Mike Forgaty opened his first convenience store in Denver, Colorado a few years ago, it was a very brave move. Although he had many years of experience in the food industry, he had never done anything with retail before. However,...

  • Chef's LifeRollingPinDecember 16, 2021
    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.

  • 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.

  • Chef's LifeRollingPinDecember 2, 2021
    What does Lupine Cress actually taste like?

    You can learn all about the allergen lupine's kid sister, Lupin Cress, here.

  • Chef's LifeBarbara 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.

  • Chef's LifeMarc-Stefan AndresNovember 16, 2021
    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...

  • 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.

  • 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

  • Chef's LifeLucas 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...

  • 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...

  • Chef's LifeLucas 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.

  • Chef's LifeRolling PinOctober 26, 2021
    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.

  • InnovatorsJacquetta Picton - FCSIOctober 20, 2021
    Hip hops: the craft beer boom in profile

    Gareth Davies and Yohanna Best use hydroponics to grow hops indoors at Dark Farm.

  • Kitchen 4.xAlexandra Gorsche - Falstaff ProfiOctober 12, 2021
    Service robots – the future of gastronomy?

    Digitization is providing solutions for the current shortage of skilled workers in the gastronomy industry. Will this result in a revolution in human resources policy? An argument in favor of robots.

  • Kitchen 4.xStephanie 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...

  • 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....

  • Chef's LifeRolling PinSeptember 30, 2021
    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.

  • ManagementBarbara E. EulerAugust 31, 2021
    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.

  • Chef's LifeLucas Palm - RollingPinAugust 17, 2021
    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.

  • Chef's LifeSonja Planeta – Fallstaff ProfiAugust 10, 2021
    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...

  • InnovatorsValerie Hauff-PriethAugust 6, 2021
    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...

  • Chef's LifeRolling PinJuly 22, 2021
    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.

  • ManagementBarbara E. EulerJune 29, 2021
    Digitization creates gastro jobs

    Corona has crippled traditional gastronomy. Delivery business is booming. But to really cash in on your web business, you have to come up with something special.

  • Kitchen 4.xSonja 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.

  • Chef's LifeLucas 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.

  • Trend KitchenJacquetta Picton - FCSIMay 26, 2021
    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?

  • Chef's LifeAlexandra Gorsche - Falstaff ProfiMay 11, 2021
    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...

  • Chef's LifeAlexandra 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.

  • Chef's LifeLucas Palm - Rolling PinApril 29, 2021
    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...

  • Chef's LifeAlexandra Gorsche - Falstaff ProfiApril 13, 2021
    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...

  • ManagementIlona MarxApril 7, 2021
    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.

  • InnovatorsIlona 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?

  • 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.

  • Chef's LifeMichael 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.

  • Chef's LifeGabrielle AliothFebruary 1, 2021
    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...

  • 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?

  • Chef's LifeMichael 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.

  • 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.

  • 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.

  • 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

  • ManagementIlona MarxDecember 7, 2020
    Japanese konbinis – the smallest service centers in the world

    Eat and shop around the clock. Japanese konbinis are much more than multifunctional service centers. In fact, they have long held cultural significance in the country, and sell a truly amazing array of food and snacks.

  • 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?

  • Chef's LifeBarbara E. EulerNovember 30, 2020
    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...

  • ManagementJacquetta Picton - FCSINovember 4, 2020
    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.

  • 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...

  • Kitchen 4.xBarbara 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...

  • Kitchen 4.xChristoph KristandlSeptember 15, 2020
    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!

  • 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

  • ManagementHeike 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...

  • 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...

  • 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.

  • 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...

  • Kitchen 4.xChristiane 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 -...

  • 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.

  • InnovatorsHeike 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.

  • Chef's LifeThomas Lawrence - FCSIFebruary 6, 2020
    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.

  • Chef's LifeBarbara E. EulerJanuary 30, 2020
    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.

  • ManagementBarbara E. EulerJanuary 7, 2020
    “Lifestyle and atmosphere”

    Retail gastronomy has a lot of potential – if it is done well. But what does this mean? How do I make my customer really hungry for more? Where do I find inspiration? And how can I have that little special...

  • Kitchen 4.xThomas 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.

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

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

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

    The food market used to be fairly stable and slow to change, but the Internet, social networks, and e-commerce have drastically accelerated and democratized the industry. New trends and crazes are popping up every day - how can anyone keep track...

  • Kitchen 4.xChristoph 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.

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

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

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

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

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

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

  • ManagementGerores Desrues - Rolling PinAugust 21, 2019
    Not trash but treasure

    Root to stem is the new nose to tail! Why vegetable leftovers are all the rage, and how the culinary elite are using them to usher in a new era.

  • ManagementChristiane VargaAugust 14, 2019
    The “grocerant” retail revolution

    The new retail revolution is giving rise to a number of food-service concepts, which is just one more way that the once-clear correlations between locations and their functions are starting to blur. More and more hybrid locations, designed with the “to-go”...

  • ManagementBarbara E. EulerAugust 1, 2019
    Delightful Shopping – Retail Catering is More Than Just an Additional Treat

    An interview: with Olaf Hohmann, a member of the board of management at EHI, a scientific retail institute with around 800 members from the retail, industry, and service sectors.

  • ManagementIlona MarxJuly 25, 2019
    The rolling revolution

    Udelv, a San Francisco-based startup, is offering the world’s first fully autonomous delivery service. It’s a race against time, though - the big car and technology corporations are hot on their heels. There’s no telling just how much potential this field...

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

    As any third-grader can probably tell you, the Earth is unique, and it’s a perfect place to live. So why wouldn’t we protect something so valuable? It seems like not even adults can answer that one.

  • ManagementElly EarlsMay 13, 2019
    Keeping the plates spinning

    Caterers must deliver a healthier, more diverse food offer than ever to a backdrop of rising costs and a shrinking labour pool. KTCHNrebel finds out why reducing waste, controlling costs and focusing on staff retention are key to success.

  • 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...

  • ManagementElly EarlsApril 25, 2019
    Anyone for crickets?

    Plant-based, lab-grown and insect proteins may currently be at the fringe of the protein market, but as big money continues to roll in, all signs point to them staying the course.

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

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

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

    Chocolate with onions? Strawberries on burgers? Bananas with wheat beer? Food pairing uses databases and molecular chemistry to create combinations that don’t seem like they’d go together, but turn out to be spectacular new taste sensations.

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

    Street food? Insect burgers? Over the past few years, restaurant trends have been multiplying as rapidly as yeast cultures during fermentation. (We’ll tell you in a minute why we picked that particular analogy.)

  • ManagementElly EarlJanuary 30, 2019
    Levelling up Turkish gastronomy

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

  • ManagementIlona MarxJanuary 7, 2019
    Now serving: retail

    The hype is real! Wildly popular food blogs, creative new concepts everywhere you look... The restaurant industry can’t exactly complain about not getting enough attention these days. The retail industry knows it, too, and the rise of e-commerce has many retailers...

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

    Mexico, land of the Aztecs, has an incredibly diverse landscape, ranging from endless beaches and dense rainforests to massive gorges and spectacular mountains. The cuisine here is full of variety, too: cattle farms in the north, fish and seafood from the...

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

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

  • ManagementJulia AltmeyerDecember 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.

  • 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...

  • Kitchen 4.xNadine 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...

  • ManagementAstrid MinnichDecember 1, 2018
    Vision vs. reason? Having a vision is always a risk…

    Restaurants open, restaurants close. It’s the Circle of Life in the gastronomy world. But how come some places thrive for decades, and others fall apart after a few months? A 2005 Ohio State Univeristy study analyzed the situation in the USA,...

  • 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.

  • Chef's LifeKathrin Loeffel - Rolling PinDecember 1, 2018
    Working in Singapore

    Impulsive, challenging, many-faceted: it's no wonder people call Singapore a melting pot of trends. Here, any ex-pats willing to work can try their hand at new things, ride the gastronomy wave, and discover extraordinary and innovative ideas.