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

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. …

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.

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.

INTERNORGA will be even more interesting and diverse in 2022 with the new hall layout. Optimized exhibition areas, new presentation options and more stringent visitor guidance. Here is an overview of the new hall structure.

More and more inns are disappearing in rural regions. The reasons are not always poor sales: Even gourmet restaurants need to close. The DEHOGA association is warning about slow disappearances of inns and guesthouses in the countryside.

After the challenging years of 2020 and 2021, restaurateurs are looking forward to 2022 with great anticipations. A strong revival of gastronomy is expected. But which trends will pop out? A brief outline of the current trends.

“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.

The best way to round off a day at the INTERNORGA is to end it in an excellent restaurant. The trade magazine foodservice has compiled Hamburg's best addresses for you.