Soulfood

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

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 getvoila.com, 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?

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.

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.