Top articles
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Food ManagementThe 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
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Food ManagementPhilipp Schmöller: How do you calculate costs correctly in gastronomy?
Correct costing in the gastronomy sector is challenging, but it's not just about numbers. Philipp Schmöller from Berggasthoff (mountain inn) Dreisessel proves just how much potential there is in a sparse menu and the right kitchen technology – curry sausage included....
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Food ManagementErgonomics in the kitchen – how modern kitchen equipment supports employee health
Ergonomics is the science of designing humane working conditions. It encompasses a broad definition with as many forms as there are ways of implementing it. However, they all have common goals: healthier employees, greater productivity and financial advantages. So much for...
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Food PeopleAlex Atala: Brazil’s Jungle Messiah
Alex Atala is the master of Brazilian gastronomy. Like no other, he has linked it with the issues of sustainability, human rights and biodiversity – and given his country back a culinary culture that is now known throughout the world. How...