Autumn – Vibes in the gastronomyNow that the days in the northern hemisphere are already getting noticeably shorter again, it is time to say welcome to...
October 14, 2021
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...
October 8, 2019
Top articles
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Food TrendsPlant-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...
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Food ManagementDynamic prices for restaurants – a future model?
Dynamic prices and pricing is nothing new in itself. These have been used in the hotel and travel industry for years. But what about gastronomy? Are dynamic prices even possible or feasible in restaurants? And if so, for which concepts?
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Food PeopleFive young chefs you should know about
The world of gastronomy has never been more colorful than it is today. Despite all the adversity of the last few years, there are still creative, bold and above all young chefs who are not afraid of precarious economic conditions because...
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Food TrendsVegan, sustainable, regional: The products from “The Green Mountain” are currently inspiring chefs and their guests
The Green Mountain champions nature awareness, sustainability and plant-based (professional) cuisine. The Swiss start-up develops products for the gastronomy industry that are 100% vegan and sustainable. “Green” stands for original, healthy and sustainable – and “Mountain” symbolizes the origin and regional...