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

Hot trends and new impulses in the Pink Cube: an interview with Karin Tischer

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.

Food trends 2022 - what are guests looking forward to

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.

Beverage innovations at INTERNORGA 2022

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.

Liquid trends – What drinks not to be missed

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?

Traveling flexibly: trends in travel catering in 2022

The pandemic has shaken up the travel industry, and with it, the traffic gastronomy. What is the current situation and which trends are emerging?

Dr. Sabine Eichner
Convenience food - in conversation with Dr. Sabine Eichner from the German Frozen Food Institute

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.

Restaurant and hotel architecture: What is state-of-the-art?

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 future of outdoor gastronomy – an interview with Thomas Koch from the Terrassenprofis

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. …

INTERNORGA’s hygiene concept - for a safe visit to the trade fair

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.

Highlights for cold days

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.

Hamburg and INTERNORGA: A Success Story

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.

Everything under one roof: Retail gastronomy rethought

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.

Pressebild Portrait Gründer Florian Berg & Julius Wiesenhütter mit Box
Home Fine Dining: The new trend

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, explains the special requirements of the delivery business and the…

Ongoing Delivery Boom: Curse or Blessing for the Hospitality Industry?

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.

Antje de Vries steht vor einem hellgrünen Hintergrund und hält lachend kleine Tomaten in die Kamera
Why sustainability is so important - a statement by food expert Antje de Vries

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.

RECUP Gründer Eckert & Pachaly sitzen lachend an einem Tisch, im Vordergrund verschiedene Dosen von RECUP
With entrepreneurial spirit against packaging waste: A conversation with Recup

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.

Blick in die Küche eines Restaurants, ein Koch steht mit einer Pfanne am Herd
Ways to more sustainability in the hospitality industry: Efficient waste management

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?

Bye bye convenience food - welcome convenience 2021+

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.

The company catering of the future

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.

Brave new kitchen technology world: With connectivity towards the future

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.