The fact that exquisite gourmet experience and delivery do not have to be incompatible is no longer a secret, at the latest since the corona crisis. Julius Wiesenhuetter, founder of the home fine dining platform getvoila.com, explains the special requirements of the delivery business and the…
While delivery services and takeaways were initially only a small glimmer of hope for many restaurateurs during the lockdown in order to maintain operations, the out-of-home business has increasingly established itself as a second mainstay.
The gastronomy industry has extremely suffered during the crisis. But this can also lead to opportunities, says Antje de Vries, successful book author, creative chef, food nomad and member of the F&B Heroes advisory and consulting group.
Fabian Eckert and Florian Pachaly are declaring war against disposable packaging. They are the founders of Recup, a company that offers reusable cups and bowls as a deposit system. In an interview, co-founder Fabian Eckert explains what is important now.
Companies that strive to establish sustainable processes in their own operations cannot avoid the issue of forward-looking resource planning: Millions of tons of food end up in the trash every year. How does efficient waste management succeed?
Everything has to be finished quickly in company catering. No time for long defrosting and preparation. Intelligent kitchen technology and modern convenience products provide support in daily catering routine.
Canteen was yesterday - company catering is by now a restaurant within the company. Just as delicious and diverse. This article outlines the direction in which company catering is progressing.
What does it take in professional kitchens in times of a new normal, ever-increasing challenges and missing employees? Digitization seems to be the magic word of the day. A short inventory.
Madlen Maier, shareholder of Rieber GmbH & Co. KG, gives a brief insight into which kitchen technology professional kitchens should rely on and what role digitalization plays in this.
We asked master confectioner, author, lecturer, and well-known TV judge Bettina Schliephake-Burchardt where the challenges currently lie for the bakery and confectionery trade and what trends are occupying the industry.
The baking industry has always been part of INTERNORGA. In their new home hall A3, the baking trade will now be in direct proximity to industry-related subject areas. Room for synergies, potentials and much more!
Creativity is part of the confectionery trade. It also requires excellent ingredients, craftsmanship and special recipes. Then the most delicious cakes, cookies and creamy tarts are created. Here you can find confectionery trends that are popular now.
Bakeries and confectioneries were popular even in the crisis months. Variety of baked goods and snacks excite consumers. Moreover, advice is expressly desired.
Times have changed since Corona occurred. But what should never be missed in the hotel industry? What can guests expect in the future? And what can be used to inspire guests? An interview with Martin Stockburger, Managing Director of Koncept Hotels.
To work at the beach or in the mountains? Combining work and vacation is the dream of many. Workation makes it possible, and hotels have already recognized this trend. What do hotels need to consider if they want to offer workation? A summary.
The pandemic has changed many things, including the hotel industry. What used to be viewed with scepticism is now en vogue. What are the hotel trends of tomorrow? What excites guests and what is even desired? Here is an overview.
INTERNORGA will be even more interesting and diverse in 2022 with the new hall layout. Optimized exhibition areas, new presentation options and more stringent visitor guidance. Here is an overview of the new hall structure.
More and more inns are disappearing in rural regions. The reasons are not always poor sales: Even gourmet restaurants need to close. The DEHOGA association is warning about slow disappearances of inns and guesthouses in the countryside.
After the challenging years of 2020 and 2021, restaurateurs are looking forward to 2022 with great anticipations. A strong revival of gastronomy is expected. But which trends will pop out? A brief outline of the current trends.
