Retail

• 
  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 AltmeyerNovember 29, 2018

  New Survey: Gen Y trends that are driving tomorrow’s dining economy

  Results from a new survey, which was conducted online in October 2018 by YouGov and sponsored by Planday, reveal three key drivers that Gen Y (Millennials born between 1980 and 2000) indicate will shape the restaurant sector of tomorrow.

• 
  ManagementAstrid MinnichNovember 28, 2018

  Vision vs. reason? Having a vision is always a risk…

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

• 
  ManagementElly EarlsNovember 10, 2018

  Four foodservice trends for 2019

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

• 
  Chef's LifeKathrin Loeffel - Rolling PinNovember 6, 2018

  Working in Singapore

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

• 
  Kitchen 4.xElly EarlsOctober 31, 2018

  Getting connected

  The Internet of Things (IoT) has huge potential to transform the foodservice sector. Elly Earls finds out how.

• 
  Kitchen 4.xNadine Otto, Mirco KurreckOctober 7, 2018

  Artificial food and dairy substitutes – Comfort food from the science lab

  New York, the not-too-distant future: gray smog lingers over the streets of an overpopulated city. The world’s natural resources are practically gone; precious water and food are astronomically expensive. While the majority of the impoverished populace struggles every day to find...

• 
  ManagementBirgit KiddSeptember 20, 2018

  Six tips for beating skilled staff shortages

  It’ll all be okay... but how? Contrary to what you might think from the atmosphere in the culinary world, the industry isn’t actually on the brink of an apocalypse. We need to get past the myth that it’s all miserable cooks, waiters,...

• 
  ManagementNadine Otto, Mirco KurreckMay 9, 2018

  Bugs, not bunny: how insects are revolutionizing gastronomy

  Bangkok: a small restaurant tucked away in a back courtyard. Dark facade, bronze nameplate, metal window shutters. Inside, it’s all high ceilings and vintage-industrial charm, with dark wood bathed in oversized lights and a random assortments of chairs dotting a landscape...