Soulfood

News from the industry. News from INTERNORGA. Find here a lot of exciting news.

Here to stay: packaging and delivery

In the cold season, delivery can now be the trump card for restaurateurs: In order to get through the crisis well and be well positioned all round, the packaging must also be right - sustainability is the magic word.

Why is INTERNORGA so important for… Patrick Junge (General Manager Peter Pane)?

Why is INTERNORGA so important and the industry meeting point for the out-of-home market? This is what Patrick Junge, CEO of Peter Pane, told us today at the start of our new series.

Conversation with Sebastian Hauss, enviado GmbH

Sustainable products for delivery services are increasingly important in times of climate change. What should be considered with delivery and packaging? Which trends can be observed? We asked Sebastian Hauss, managing director of enviado GmbH.

Conversation with Patrick Junge, Peter Pane

Delivery is becoming more and more important in the catering industry. What do restaurateurs say who already successfully offer delivery services? What works and what does not? We interviewed Patrick Junge, Managing Director of Peter Pane and Peter Bringt's.

Three questions for Christian Scheib, Aramark GmbH

Christian Scheib, Aramark GmbH, is Operations Manager at the SAP company restaurant in Walldorf. We asked him what kitchen equipment is particularly important right now. Here’s the interview:

Smart kitchens – trends and digital solutions

The ‘new normal’ era is a change and innovation catalyst. What top trends are relevant now and how can digital solutions support commercial kitchen operators?

Current developments and prospects according to Dieter van Acken, Tobit Labs (smartels)

Dieter van Acken from Tobit Labs makes a perfect match of digitalisation and hospitality. He talked to us about his lockdown experience at his digital hotel and the future role of digitalisation.

Current developments according to Max Luscher, B&B Hotels (budget hotels)

Max Luscher knows the hospitality industry like the back of his hand. He talked to us about how he and his B&B budget hotel chain experienced lockdown, what things have changed since then and his views on the future of the hotel industry.

What does the future hold in store for the hotel industry?

Budget or digital hotel? Hotel industry trends provide a first impression of the factors that will be relevant to the long-term success of future hotel concepts.

Alexander Huck
What do restaurant and bakery owners say?

“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.

[Translate to EN:] Jean Georges Ploner F&B Hereos
Three questions for Jean Georges Ploner, F & B Heroes

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

Mann bezahlt Essen mit dem Smartphone
What does the future hold in store for the food service and hospitality industry?

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, TNC Group und Präsident Leaders Club C TNC
Three questions for Michael Kuriat, TNC Group and Leaders Club President

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.

Bezahlen mit  digitalen Geräten _ copyright Katrin Neuhauser
It’s all digital! Digitalisation is indispensable

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.

Small snacks with big appeal: opportunities for bakers

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.

Urban Farming ©newfoodcity_de, Derk Hoberg
Why not grow it yourself? The urban farming trend

The urban farming revolution has gone global. A selection of urban farming concepts show how has it affected the out-of-home market.

“Make sure it’s authentic”

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.

[Translate to EN:]
The latest developments in connected commercial kitchen equipment

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.

Beverage trends
Liquid trends: mate, soda pop, no-alcohol spirits

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?

The future of the resort hotel business: AHGZ Salon Talk

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.