The Pink Cube brings together gastronomy trends from all over the world. Karin Tischer, the well-known trend researcher and author of the INTERNORGA industry report FoodZoom, reports on the exciting developments and trends she will be presenting exclusively in the Pink Cube at INTERNORGA.
More than ever, the out-of-home market is set for change. What are restaurateurs and guests looking forward to? The INTERNORGA trend study FoodZoom provides an overview of the hottest news in the gastronomy and snack sector.
Hot and cold beverage trends and refreshing ideas are delivered by INTERNORGA 2022: The trend areas Craft Coffee and Craft Spirit Lounge present exciting beverage highlights and invite to discover, enjoy and exchange from April 30 to May 04, 2022.
The beverage industry is colourful and has something for all tastes. The range seems limitless, but special trends continue to crystallize that inspire the market. Which drinks are currently on everyone's lips?
The pandemic has shaken up the travel industry, and with it, the traffic gastronomy. What is the current situation and which trends are emerging?
Frozen products are still popular. In this interview, Dr. Sabine Eichner, Managing Director of the German Frozen Food Institute, reports on trends and developments in convenience in context of the new normal.
It is not new that distinctive construction and exceptional design are becoming increasingly important for hotels and restaurants. But how are current challenges such as Corona and climate change changing hospitality architecture?
The classic era of outdoor catering is long gone. How do you manage to continue to serve as many guests as possible under Corona conditions? Which trends are to be recognized and how does the outdoor gastronomy of the future look, that tells gastronomy consultant Thomas Koch of the Terrassenprofis. …
A safe and successful visit to the fair: INTERNORGA is currently being planned under the regulation that only vaccinated and recovered persons with an additional negative test result are allowed to visit the trade show. Participants with a booster vaccination, don’t need an additional test.
Despite the pandemic, the terraces and outdoor seating areas were inviting for cosy visits in restaurants last summer. But how does the outdoor gastronomy look like in winter times? A preview shows what is possible and presents current trends.
For more than 100 years, Hamburg has been the home of INTERNORGA. What the leading trade fair for the entire out-of-home market and the Hanseatic city have in common and which highlights trade fair visitors should not miss in the northern German metropolis.
Urban meeting place for food culture: With the "Bridge" in Zurich, the Migros Zurich Cooperative is dissolving the boundaries between supermarket, gastronomy and event location. Three questions Bridge-CEO David Böhler.
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.