“Every cloud has a silver lining!” A baker and two restaurant owners talk about their experiences of the past few crisis months, the benefits they have managed to derive from the situation and their future outlooks.
Jean Georges Ploner knows the hospitality industry like the back of his hand. Read about his views on future trends for the industry and how it can survive this unprecedented situation
The food service and hospitality industry is in a process of change that has been speeded up by the coronavirus crisis. It’s time for courageous and inventive facilitators and visionaries make a creative and confident contribution to shaping the future of our sector.
Michael Kuriat, CEO of the TNC Group and President of the Leaders Club Germany is an expert on digitalisation and the social media. In the interview he outlines the important things to focus on right now.
Digitalisation has taken on far greater significance in the hospitality industry as a result of the COVID-19 crisis. The use of digital tools offers many advantages that are extremely practical right now.
The snack market is booming because snacks on the go are increasingly replacing sit-down lunches. Businesses can benefit from the snack trend by introducing fresh-baked ideas and extending their product range.
Interior designer Corinna Kretschmar-Joehnk from Joi Design is familiar with the latest branch trends – including urban farming. Here’s her explanation of what’s behind the trend and advice to hotels on how to take advantage of it.
Will people still be standing at the stove in the 21st century? And if so, what will that stove look like? The digital transformation is marching into our kitchens and artificial intelligence is optimising cooking processes.
The beverage industry produces a wide assortment of drinks catering to all preferences. Nevertheless, from time to time, special trends emerge that inspire the market. Which beverages are the biggest talking points right now?
Resort hotels are experiencing a new surge in popularity. Acclaimed hotel experts discussed concepts and challenges in this segment at the pre-INTERNORGA AHGZ Salon Talk.
Four ingredients, 60 minutes, one main course – that’s the tricky challenge facing the 18 contestants in the INTENORGA Next Chef Award. Who will be trying to keep cool while slaving over a hot stove in 2020? Find out here.
The Next Chef Award at INTERNORGA is always a nerve-racking experience. This year 18 young chefs will be competing for the title in exciting live challenges. Here are portraits of seven of them
The finalists for the famous German Gastro-Start-Up Award have been selected. Five candidates convinced the expert jury with their innovative business concepts
The INTERNORGA Future Award pays tribute to enterprises that have developed promising products or technologies. A top-class jury has been engaged to select the winners.
Good ideas should be rewarded; which is why the INTERNORGA Future Award was initiated. 100 candidates have submitted entries for the coveted award again in 2020. Here’s an overview of the nine finalists.
What are the hottest trends in bakery shop design? How can you create a fresh look, showcase products most effectively and boost sales? INTERNORGA has the answers.
Bakers and confectioners can look forward to a varied fringe programme at INTERNORGA, covering all kinds of topics from coffee to snacks. And the exhibitors have plenty of inspirational ideas for the future bakery trade.
The bakery out-of-home market has grown exponentially. So what’s next? What challenges can the sector expect to face? These were the issues discussed by the roundtable experts ahead of INTERNORGA.
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