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  • 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?

    Elly EarlsFebruary 7, 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...

    Elly EarlJanuary 30, 2019
  • 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...

    Martin Grießbacher - Rolling PinJanuary 13, 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...

    Ilona MarxJanuary 7, 2019
  • Dark kitchen – gastronomic revolutionaries

    Abandoned parking lots in the shadows of tall bridges, romantic industrial settings, skylines... is this really where the gastronomic revolution is...

    Nadine OttoJanuary 1, 2019
  • 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...

    Andrew Fordyce - Rolling PinDecember 19, 2018

Further Posts

  • 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...

  • 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.

  • 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,...

  • 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...

  • 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.

  • Four foodservice trends for 2019

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

  • 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. 

  • 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...

  • 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.

  • 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?

  • 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”.

  • The new incan gold – Peruvian cuisine: from blue corn to jungle fish

    Peruvian food? Isn’t that just guinea pig and ceviche? Well, those, too. But there’s a lot more to it than that... which is why Peruvian fare has become such a big thing in the culinary world. Peruvian restaurants are popping up...

  • 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...

  • Food waste: enough is enough!

    5 tips for reducing food waste in company canteen. 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...

  • 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?

  • 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...

  • 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,...

  • 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...

  • 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...

  • 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...