- Delivering on the potential: the next stage for meal delivery
Food delivery has a “very bright” future ahead of it, with ghost kitchens and virtual brands playing a vital role within...March 10, 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,...February 24, 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...February 16, 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...February 6, 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...January 20, 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...January 10, 2023
- The Christmas menu evolves: seven tips for festive success
Alex Rushmer of Vanderlyle offers top seven tips for how he made his restaurant’s Christmas menu – and additional festive offerings – work in changing times
- Combating the shortage with fewer skilled workers
Faced with the shortage of skilled workers, these businesses are relying on fewer staff Guests doing it for themselves – this is the principle behind the approach of the Revier Hospitality Group and Koncept Hotels. This concept has the potential to reduce...
- 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...
- Hospitality: Rising energy prices force actions
Hospitality businesses are looking at ways to keep energy costs low as Europe faces hikes in energy bills
- 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?
- “Keep the change” – the truth about tipping
Ten percent, or 20? How much should it be? Is it an extra thank you or mandatory? The debate about tipping is an ongoing international issue. Where does the term come from? Who does it belong to – and what is...
- Zero Waste: Countdown to zero
For a long time, the Silo in Brighton was the lonely pioneer on the zero-waste restaurant scene. Now, a paradigm shift is finally on the horizon.
- Aquaponics: symbiotic habitats for food of the future
Diners at Sollo shake their heads in wonder as the sun dips below the horizon on Spain’s southern Mediterranean coastline. It’s only partly because of the view, though—the real spectacle here is on the ceramic plates on this side of the...
- 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.
- 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.
- 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.
- Instilling meaning – how to keep skilled workers in gastronomy
What good is success if fun gets left behind? If you just get on with your work, but it's not fulfilling, nor meaningful? Anyone asking themselves these questions could find the answers in purpose driven organizations: They place the needs of...
- De Meal Prepper: serving up beautiful plates
With over 25,000 followers on Instagram, Jolanda Stokkermans has attracted people from across the world with her elaborately designed plates of food depicting everything from plants and animals to celebrities. KTCHNrebel spoke to her about her inspiring success with food art...
- 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...
- Five tips to gain positive word-of-mouth for your foodservice operation
Potential restaurant customers can consult the opinion of thousands with the click of a button, so how do you keep the conversation positive? Juliet Martin speaks to the experts.
- Four-day weeks: This restaurant chain’s serving work-life balance
The fate of the restaurant world seems to be hanging on the thread of personnel shortages. The entire industry is breathless from fighting over good recruits - but the solution may lie in rethinking their scheduling models. One star in the...
- 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...
- 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.
- How sustainable is your menu?
Consumers are more aware than ever about the impact their food choices have on the planet, but are chefs delivering them the information they require?
- Six tips how to beat skilled staff shortage in your kitchen
It’ll all be okay... but how? Contrary to what you might think from the atmosphere in the culinary world, the industry isn’t actually on the brink of an apocalypse. We need to get past the myth that it’s all miserable cooks, waiters,...
- Cloud Eatery – how this food startup overcame initial pitfalls
Matthias Schneider and Remo Gianfrancesco love food and, as experienced experts, had already made a big splash in the food service and supplier market. Then they came up with a completely new idea, and put it into action. When founding Cloud...
- ZERO WASTE: Don’t mess up!
The importance of food has finally become clear to us during the pandemic. Suddenly, the focus is on keeping restaurant kitchens cooking in such a way that no waste is produced. This has led to some exciting Zero Waste concepts.
- Digitally into the future of care
Thanks to sophisticated software, modern hospital kitchens are becoming a sought-after food group. Owners, employees and guests benefit from safe and optimized processes. The kitchen success story at the University Hospital Mannheim shows where the journey is headed and why there...
- 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...
- 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.
- 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...
- Great taste, less waste
The coronavirus crisis made it abundantly clear: takeout food and its disposable containers create irresponsible amounts of trash. But alternatives are out there.
- Supply and demand: fixing the world’s food supply chain
As the world continues to recover from the pandemic, foodservice is feeling the effects of a stuttering global supply chain system causing a serious headache for restaurants
- 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...
- 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....
- 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.
- What’s on the menu?
Foodservice operators have had to pay close attention to restaurant menus as consumer demands fluctuated during the pandemic. It is a trend that is set to continue.
- Meet up at the future gas station – fill it up with energy & joy
In Germany, a quick trip to the "Tanke" (gas station) means cool snacks with a modern ambience and an attractive selection of everything you need for day-to-day life and partying 24/7. However, this appealing concept is starting to flounder.
- Picnic comeback
Corona has revived the picnic. To-go's big sister is here to stay, according to experts – and its expanding what it has to offer.
- Explosive elixirs
What is an essence, and what exactly can you do with it? A foray between soup and sauce, as well as an unexpected run-in with a rabbit, will help clear things up.
- 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.
- Convenience vs. customer experience: the food delivery trade-off?
Food delivery operators, using ghost kitchens, all aspire to be different, better and special, but can they ever truly match a quality restaurant experience without compromising on convenience, and vice versa?
- 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
- 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.
- Here are the hotel trends of a post-Corona future
The travel and tourism industry is undergoing an irreversible transformation. However, the trends are not as obvious as you might think. What trend researcher Oona Horx-Strathern has found out about "healthness" concepts and why digital upgrading might be counterproductive.
- Food and the City
"We need to leave the indoors behind, and take over informal spaces!" Jan Knikker's call for the revitalization of inner cities almost sounds as though he is aiming for some sort of guerrilla warfare.
- What’s behind the trend of private-label products for restaurants
Making a profit, keeping your business in the hearts and minds of your guests and offering your employees a perspective – that's probably what all restaurateurs currently dream about. The solution? Sell brand-name products – that is, your very own! Consciously...
- All about Ghost Kitchens
Ghost kitchens were already a strong trend before Covid-19 turned the world upside down. A Trend Talk webinar from Rational debates their place in the foodservice offering of the future.
- Eagerly craving a trip to a restaurant
Corona and endlessness – that's how it sometimes seems. This means it's not always easy to stay optimistic, especially in the restaurant business. Why fight for this business? Who knows if anyone will still have the desire, time and money for...
- 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.
- Workplace dining: why foodservice must adapt
With next to no office staff to serve, foodservice in the workplace largely ceased to exist as Covid-19 spread across the world. Post-pandemic it needs to be flexible to fit a market segment in flux.
- 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?
- 10 key foodservice trends in 2021
The year 2020 was a year for the industry to forget, but a New Year brings new hope. It also brings new trends – plus, the continuation of some current ones into 2021.
- Rosy days
A steak restaurant decorated in pink? "Of course,"says architect Ester Bruzkus. The oldest color in the world can actually do anything, you just have to trust it. Encouraging words.
- Sowing the seeds of success
Plant-based food is proving to be a growing and lucrative profit center for operators worldwide. Alongside the future potential in lab-grown meats, the market represents an opportunity big brands can no longer keep off the menu.
- Coping with the crisis
As we near the end of 2020 and the development of three vaccines against Covid-19 gives hope to us all, we explore the inevitable changes this past year has brought to the foodservice landscape
- 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.
- 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?
- Ghostly growth: the rise of dark kitchens
The growth of dark or ghost kitchens has accelerated in this challenging year as the delivery-only concept has provided foodservice operators with a different way to trade during the pandemic.
- Ready for all three phases of the pandemic
Corona comes in waves, and the measures imposed constantly keep us on our toes. At times everything is under control and restrictions are lifted for the most part. However, at other times lockdown measures are adapted according to the current situation...
- Outside is the new in
One thing we all have to used to is that Corona is a permanent guest and the measures surrounding it are impacting and driving business – to a sometimes greater, sometimes lesser degree. However, even the strictest of lockdowns is over...
- The 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.
- Five tips for a personal brand
KTCHNrebel gives tips on how to create a personal brand in five steps.
- 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...
- Do it for the gram!
Sure, the price is right and the sites nearby – sounds good. But neither of these are the top priorities for younger generations. How Instagram is changing the hotel industry and why you shouldn't simply ignore it: see for yourself.
- Inside out: Biophilic design
This type of design has long influenced architects and interior designers. Now, more and more hotels have started using their own “lite” version...
- 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...
- What will travel be like during the days of Corona?
The effects of the Corona crisis on the hotel and tourism industry are becoming increasingly obvious and tangible. mrp hotels knows what should be taken into account for the summer. The Covid-19 pandemic imposes new requirements on hotels. How long these...
- 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...
- Practical guidance for how restaurant operators can bounce back
We take a look at the key considerations for restaurants as they reopen. As restrictions lift in countries around the world, bars, restaurants and cafes are once again serving guests with, not just great food, but the opportunity to break bread...
- Restaurant 4.0: affective hospitality
The restaurant of the future, or 4.0 as it were, is the subject of trend research, competitions and wild speculation. KTCHNrebel took a "seat" in the digital classroom and checked out what is going on.
- 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
- Contactless comeback
The hotel industry has practically come to a standstill due to the global Covid 19 lockdown. But what strategies can be used to make a comeback that does justice to employees and guests? In a recently published study, the Fraunhofer Institute...
- Better Beds
A good night's sleep should be the main hallmark of any hotel. KTCHNrebel spoke with sleep expert Jens Rosenbaum and hoteliers about sleeping, lying comfort and what you can do to ensure sound sleeping.
- 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...
- 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.
- 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...
- Hygiene is now more important than ever
Will the industry have to adjust its hygiene standards in the future? KTCHNrebel asked a hospital cook, a hygienist and a disinfectant manufacturer – in other words, those who really need to be in the know – about what "optimal" hygiene...
- The entire world on an island – Reffen Street Food
Street food is all the rage. Since Copenhagen is a gastronomic hot spot, one of the most notable examples is Reffen – Northern Europe's largest street food market, which opened its doors here in May 2018.
- Lockdown, stock and barrel
We take a look at the impact of coronavirus on the European supply chain and how food and beverage producers are adapting now the lockdown is lifting. Lockdown has severely impacted the foodservice industry, with many businesses, including countless restaurants and...
- Hospitality is ready to serve
As the foodservice world opens up in a post-pandemic era, we take a look at what customers, venturing out after months in lockdown, can expect to experience across the globe.
- Allergens in foodservice: the state of play
Before the Covid-19 pandemic struck, European hospitality had begun to focus increasingly on allergens and food safety across Europe. But as Jon Horsley discovers, there will still be some way to go to eliminate risk for diners when the shutdown is...
- How will news be spread around the world?
On the 5th of May RATIONAL, world market leader concerning the topic of combi-steamers, presented its latest model: the iCombi Pro. For the first time exclusively online. KTCHNrebel interviewed Michael Fink, Executive Vice President Marketing, who has been working with RATIONAL...
- Protect to serve – the issue of kitchen safety
In light of cases of kitchen workers suing high-profile restaurants for injuries sustained on the job, Jon Horsley talks to foodservice professionals about how to ensure best practices for safer workplaces are in place for when the Covid-19 shutdown is lifted
- From one, everyone learns
A city is writing gastronomic history. While in other parts of the world the clocks continue to tick at their usual pace, in Copenhagen the future already seems to have arrived. Apparently, the Danish capital offers an ideal breeding ground for...
- 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 -...
- The order of the day: New hygiene standards in the hotel
Gradually the hotels are opening their doors again - following new rules. While in the past shaking hands, mini-bar and a well-filled breakfast buffet were a sign of appreciation for the guest, in the days of Covid-19, this has now changed....
- Zoom in to the New Work dangers for caterers
What do you mean return to work? I’ve been at work for the last 6 weeks, I was just using my home office. As I sat on one of my clients Zoom calls this week I could understand the perspective, although...
- China as a blueprint – What’s after the crisis?
Who needs adventure anymore? Europe is loosening the lock down a little more every day and it is already clear that nothing will ever be the same again. But how will it be? Nobody can say that for sure, but you...
- Foodservice in a post-pandemic world
As countries around the world start to emerge from lockdown, restaurants have to face up to the challenges imposed by Covid-19. Tina Nielsen speaks to chefs and consultants about how the restaurant landscape is likely to change and what it means...
- 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...
- From 90 to 250 meals: Against the crisis with luxury delivery service
Only a few months ago, at the end of 2019, Eric Menchon of Le Moissonnier in Cologne was named "Chef of the Year" by the editorial staff of "Feinschmecker". Four months after the turn of the year, nothing is the same...
We have already heard about the idea of coworking, which is something like a patchwork office. However, more and more hotels – and in US, also restaurants – are offering up their tables to digital nomads.
- Purpose in a time of coronavirus
Purpose has become something of a buzzword over the last few years, as companies in every sector strive to develop a more engaged and productive workforce.
- 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!
- The response to COVID19: How the restaurant sector is adapting from table service to delivery
As the Covid-19 pandemic continues its devasting spread, the foodservice industry across the globe is feeling the effects. With several countries now in lockdown and others encouraging extreme social distancing, dining out has become nearly impossible.
- How restaurants are generating revenue even during the Corona crisis
The Corona pandemic is affecting every company. Some companies are in fear for their existence, while others are being supported by their primary sales channel during this extraordinary time: online. Entrepreneurs who hadn’t yet considered alternative sales channels before 2020 are...
- 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...
- 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...
- Not hungry for panic – carefree lunches in the days of Corona
Gastronomy is rarely mentioned when it comes to taking measures against the Corona virus. At most, the only question asked is a sad one: "Eat out or stay at home?" However, restaurateurs can do quite a lot to protect guests and...
- War of the Stars – The power of Michelin, Varta and Gault-Millau
Each year it brings tears, tantrums and cries of joy: the Michelin star, which lifts the stars and starlets of the gourmet kitchen into the heavens of top gastronomy in the restaurant guide known as the Michelin Guide. Some cooks liken...
- 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.
- More kitchen for more chefs – coworking in gastronomy
The austrian start-up Herd operates a large kitchen with the look and feel of a modern coworking space, where complete beginners, career changers and professional chefs share pots and pans as well as their passion for cooking.
- 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?
- Hey good lookin’!
The big cities of the world are full of restaurants with concepts planned down to the tiniest detail, but many places don’t extend that same passion for design to staff clothing. That’s beginning to change.
- 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...
- “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...
- Hot stuff! Insights from the IoT Catering Summit
Cooking is analog art at its best. There's something to touch, see, smell, taste. Craft and emotions prevail – chilly computer technology has no place in the warm, sizzling empire of chefs. However, the Internet of Things still makes it past...
- 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...
- Restaurant 2050: “Meat and fish are becoming rare products”
Author, photographer, publisher... Thomas Ruhl does a little of everything. As the co-founder and publisher of the renowned food magazine Port Culinare, and the co-organizer of the Chef-Sache culinary symposium, Ruhl knows all about food and restaurant trends.
- At Hilton, vegetables are the new meat
Travel with purpose – this is Hilton’s Corporate Responsibility strategy. The focus is on sustainability, including in the kitchen. More plant-based food is key. They are well aware of this at Hilton Singapore, where Executive Chef Kazi Hassan, a renowned gastronomy...
- 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.
- A whole new can of worms
Worm pastries? Worm omelets? Why slimy invertebrates may have future culinary potential - and how spinach-green innards became a million-dollar industry.
- Work less pay hard!
Work hard, play hard is on its way out. What Generation Z expects from the working world - and how companies can win their long-term loyalty.
- Food delivery and the lazy economy
Outlining the current picture of the food delivery market in Asia where several players are jostling for position.
- No crap
From Zero to Hero: More and more restaurateurs have had enough of food waste and excess packaging. Nolla in Helsinki and Café Botanico in Berlin are demonstrating a different approach.
- 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.
- Better than BEEF?
Meat 2.0: plant-based meat alternatives like beyond meat are all the rage these days. How this trend came about, what meatless meat is really made of, and how the battle of the fake meats is signaling a food industry revolution to...
- Generation ABC – Play food from the future
So everyone knows you shouldn't play with your food, right? Wrong! You can actually learn a lot by doing exactly this. The WIN WIN Sustainability Award Gothenburg has therefore designed a range of toys created for the 3D printer, which replicates...
- Jetset chefs
Claus Meyer, Wolfgang Puck, Jamie Oliver... how superstars and industry luminaries are bringing their casual concepts to train stations and airports and turning them into seemingly inexhaustible cash cows.
- Hot Commodities
Mysterious grass roots in the deepest Amazon. A cannabis-based menu in L.A. Brazilian wood sorrel up in the Alps. What the world’s most exotic and forbidden herbs are capable of - and how they’re coming to Europe.
- 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...
- The pop-up restaurant phenomenon: When taste is time-limited
Ready, set, serve! Pop-up restaurants are still all the rage, luring even restaurant luminaries in for culinary quickies. These temporary tastemakers are versatile enough to create opportunities for ambitious start-ups as well as established restaurateurs. LADEN EIN, a stationary pop-up...
- 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...
- The heart of the hotel
Gastronomy is front and center at Roomers Munich. The clever mind behind their diverse concepts is Executive Chef Matthias Stuber.
- Welcome to the future
Who knows what hotels will look like in the year 2050? Answer: we do! Hotels of the future already exist today. A study by Villeroy & Boch (which we reported on earlier) has us drooling over the coolest future-hotels in the...
- 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.
- 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”...
- Meals on Wheels – The new generation of food trucks
Sunday at the flea market. Throngs of early risers are wandering around the lot, munching on greasy chicken courtesy of the local food truck. Served with fries, because of course it is. Sound familiar? But times, they are a’changin’: these new...
- 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.
- Plants take center stage
Plant-based foods have stepped out of the shadow of the age-old meat-vs-fish question, and are finally enjoying the limelight in menus, cookbooks, and household fridges. New products and creative recipes are taking plant-based food to the next level.
- 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...
- Some like it hot
Bakeries have many of the essential ingredients to serve hot dishes as well as pastries, a move that could boost customer spend in a competitive market. Elly Earls finds out whether the shift from bakery to full-service restaurant can be sustainable...
- The taste of the future
The Compass Group is the world’s largest catering corporation, with around 14,500 employees in Germany alone. Besides having its own food-service concept emphasizing company cafeterias, Compass also implements customer ideas both within and outside the gastronomy sector.
- 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.
- Word power! – The perfect tone for menus
Choices, choices! Customers may agonize over what to order, but for chefs, it’s the menu itself that feels like a decision-making minefield: not just what goes on the menu, but HOW it goes on the menu. KTCHNrebel’s been hearing a lot...
- Flagship Fantastic
Experiential flagship restaurants can both boost customer spending and provide a pipeline of innovation for QSR brands, as KTCHNrebel reports.
- Uber Eats – how the ride-sharing service is racing to the front of the delivery market
I’ll call an Uber! - A few years ago, most of us only heard that phrase on American TV shows, but now it’s become totally normal all over the world. But now everyone’s favorite peer-to-peer taxi service has started giving “rides”...
- Inside a Ghost kitchen: “Trends change very quickly”
Food delivery means eating what you want, wherever and whenever you want it. It’s a huge market already, and these days, it’s practically exploding. One fairly cool new resulting development: ghost kitchens. They churn out food without having a connected restaurant...
- “Well-Being and Self-Realization” Gen Z in the restaurant world
Generation Z in the restaurant world – Economist and author Prof. Christian Scholz advises employers on what really matters. KTCHNRebel sat down with Prof. Scholz, to discuss Generation Z not only as future employees but also as customers.
- Urban gardening and vertical farming: cities in bloom, green-thumbed chefs
Some people think of gardening as a hobby for little old ladies, and the words “garden party” conjure up mental images of stuffy rich folk playing croquet. But now plant enthusiasts have shaken off their old-fashioned image— thanks to urban gardening...
- Study: The future of hotels – what a world!
Same, same but different, including in the hotel world. Who are the hotel guests of tomorrow? What drives them? What hotels will they be excited about? A recent study offers astonishingly precise answers.
- Criminally delicious
Serving time: At The Clink, prison inmates serve gourmet meals... Inside the restaurant, cell phones and purses are forbidden. No alcohol is served, and routine security checks are always a possibility.
- 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.
- No show = no go!
What do top chefs do when they’re booked solid, but then evening comes and their tables are empty? No-shows can be deadly for restaurateurs - but there are ways of fighting back.
- 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.
- 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...
- Checking into tomorrow – the hotels of the future
A hotel is a hotel is a hotel. But is that going to change? A recent study by the experts at Villeroy & Boch sheds new light on what hotels might look like a few decades from now. Here’s the best...
- “Not even Wi-Fi” in the hotel of the future
Hotels of tomorrow - where will the journey take us? An interview with Oona Horx-Strathern, a trend expert with the renowned Zukunftsinstitut, which released a study of its own on this topic.
- 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.
- 25Hours hotels: refreshingly different.
Young and dynamic may not be the first words that come to mind with most hotels, but that’s how 25hours describe themselves on their company website—and fittingly, too. “Traditional” hospitality may be 25hours Hotel’s starting point, but they’re taking it in...
- 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...
- Staff canteens need to be the heart of the company
More and more company staff canteens nowadays are more than just a place where you can put food into your body between meetings. They’re becoming places to take time out of your day, places of conscious enjoyment, of networking and communication....
- From Waste to Taste
Douglas McMaster: brilliant, uncompromising, uses a lot of superlatives. Also, kind of a rock star. His first restaurant, Silo, which opened in Brighton in 2014, takes the “zero waste” idea to new heights. Since September 2017, the 31-year-old British chef has...
- 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...
- Celebrating 100 Years Hilton and 1000+ culinary ideas
It all started when Conrad Hilton bought his first hotel in 1919. Today, Hilton is one of the world´s largest, fastest growing hospitality companies with 17 brands and 5,500+ properties in 113 countries. Reaching the milestone of the 100th birthday, the...
- From uni to the hotel: Combatting a skills shortage as a career changer
Companies are getting creative when it comes to combatting the skills shortage. For example the British hotel brand, Premier Inn, which amongst other things simply invites applicants to castings instead of asking them to write complicated CVs and applications.
- Internorga’s food trends study: Putting restaurant concepts under the microscope
Street food? Insect burgers? Over the past few years, restaurant trends have been multiplying as rapidly as yeast cultures during fermentation. (We’ll tell you in a minute why we picked that particular analogy.)
- My greatest mistake
Even the greats of the industry don’t always do everything right. Here they tell you about their slip-ups and setbacks, what they learned from them and how they do it better today. This time: Selim Varol.
- Mandating meat-free menus: has WeWork gone a step too far?
Coworking giant WeWork has taken meat off the menu for its employees. Should other companies be following suit?
- 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...
- Legends: John Willard Marriott
American Dream poster boy John Willard Marriott went from Farmer’s son to one of the most successful entrepreneurs of the 20th century. Marriott International is the world’s largest hotel chain, encompassing brands like St. Regis, Sheraton, Starwood, and Le Méridien.
- 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...
- 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...
- The restaurant-maker
Kurt Stan Wolf Zdesar, Australian by birth and Austrian by heritage, is a concept junkie and a sure-fire bet when it comes to spectacular profits on the international restaurant scene.
- How seriously is the shortage of skilled professionals affecting the fine-dining world?
As a German TV chef, moderator, author, entrepreneur, wife, and mother, Cornelia Poletto always has a lot on her plate. After closing her Michelin-starred restaurant in Hamburg in 2011 and opening the CORNELIA POLETTO, she expanded her universe even further: with...
- The new era can officially begin
The 25hours hotel chain is opening a new location in Paris, marking its first venture outside of the German-speaking world. CEO Christoph Hoffmann discusses future expansion plans and what a company can do to preserve its own “DNA”.
- A trend that’ll make you smile: Healthy hedonism
This trend was a long time coming. Haven’t we all spoiled our own fun often enough trying to eat healthy? Nibbling on carrots, counting calories, tallying points, watching our weight. We’ve all done it, whether we’re nine, nineteen or ninety. Women...
- 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.
- 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...
- F&B – fit for the future
An interview with Jan Smeets, Recipe for Concept. Restaurant & Bar Concept Development. The Dutchman is one of the most experienced concept developers in the entire industry—he’s been working in the gastro industry since 20 years and as a concept consultant...
- Face off
What’s it like to eat inside a giant weaving loom? Better than any place else, at least if you're in the mood for Nikkei cuisine, which Albert Adrià and Peruvian chef Jorge Muñoz have created a European home for in Barcelona.
- Vision vs. reason? Having a vision is always a risk…
Restaurants open, restaurants close. It’s the Circle of Life in the gastronomy world. But how come some places thrive for decades, and others fall apart after a few months? A 2005 Ohio State Univeristy study analyzed the situation in the USA,...
- A man and his chicken
Even today, harland david sanders is still smiling at his customers: his laughing face is the trademark of kentucky fried chicken. How Sanders got his “colonel” title and made his first million.
- Full house, empty kitchens?
Miami? Tokyo? London? Or how about Munich? Mike is proud and happy. He’s just been released into the wild, with a degree from a top German culinary school in his pocket, and now the world is waiting to welcome him with...
- Gastronomy pro Mirco Kurreck’s tips for the F&B future
Besides being RATIONAL AG’s resident F&B expert, Mirco Kurreck also lectures at the IST School of Management in Dusseldorf... so KTCHNrebel obviously wanted to pump him for as much information as possible. We asked him about the current trends in the...
- Tableside circus
Nitrogen clouds! Jets of flame! Send that carrot through the grinder! Tableside cooking is experiencing a comeback, but is it added value or just cheap razzle-dazzle?
- Four foodservice trends for 2019
Technology, sustainability and convenience are set to be the foodservice buzzwords for 2019, as Elly Earls discovers.