Birgit Dubberke, Marketing/Development Manager at BHS tabletop AG, on breakfast tabletop trends and innovations.

Coffee is still an exciting product in a continuously changing market. Cold Brew and French Press are yesterday’s news. Here are some of the most creative new coffee products.

Breakfast is no longer a morning meal and the latest trend is all-day breakfasts. Products are more offbeat, formats are more sustainable and the coffee’s (deliberately) cold.

INTERNORGA 2020 is again thematising the enduring trend of vegetarian products and there will be many exhibitors with innovative meat-free products, from veggie burgers to vegan cakes, at the trade show.

Regional origin, traceability and animal welfare are all reasons why an increasing number of consumers are becoming vegetarians. Meat-free and meat replacement products are catering to a growing market with great future potential.

MEIKO Green Waste specialises in the collection and recycling of food waste. CEO Patrick Hoffmann explains how to optimise processes in terms of their ecology and economy – from food waste disposal systems to collection tanks.

The battle to reduce food waste is an important ecological and economic issue that also has social and ethical implications. These are the five steps in an effective waste management concept.

Leef Blattwerk GmbH is encouraging sustainability in the hospitality industry. Its product is compostable tableware made of palm leaves. Its objective is to replace plastic and reduce waste.

INTERNORGA 2020 is once again a platform for sustainable businesses and eco-friendly start-ups to present their innovative green ideas to a trade public. This year there is a special focus on alternatives to plastic.

Store and restaurant customers in Germany have always liked to pay for their purchases in cash. Until now. But cash may not be king in Germany for much longer.

The Pierdrei Hotel in Hamburg’s HafenCity district opened its doors to guests in summer 2019. The hotel’s website says, “Hotels aren’t what they used to be”. So what makes this hotel different? It combines hospitality with entertainment.

There are so many new technologies being regularly launched in the market that it’s difficult to know what to invest in. These are key technologies that restaurant operators should be keeping their eye on.

The Wiener Pensionisten-Wohnhäuser Board of Trustees and WMF Group are the Future Award winners. We asked them for a brief statement letting us know what they’ve been up to since receiving the award.

The 9th INTERNORGA Future Award ceremony was an exciting event from start to finish. It culminated in the presentation of awards to three companies for setting new standards in innovation.

One of the most intensely discussed topics in the hotel industry is the pros and cons of direct bookings versus the use of booking portals. What's the latest booking trend?

Digital marketing is a useful tool for drawing attention to a company – and it also works for restaurants and hotels. These days, digital is the way to find customers.

Invasive gourmet street food company HOLYCRAB! was one of the top five start-ups in the Deutscher Gastro-Gründerpreis 2019. Co-founder Juliane Bublitz told us how they have benefitted from that result.

The Über den Tellerrand café won the Deutscher Gastro-Gründerpreis 2019. Owner Julia Harig talked to us about what’s happened since and how the café has developed during its first year of business.