Eatrenalin at Europa-Park: Experience food in a way you never did before
KTCHNrebel
by Juliet Martin - FCSI
5d ago
A restaurant revolution, which brings together fine dining and fantasy experience, Eatrenalin is the dining concept which aims to “put your senses into uproar”. Sensation-seeking diners can experience a total taste, scent, physical and audio-visual journey which navigates space, time and 11 different rooms, all from Eatrenalin’s patented “floating chair”. The restaurant is found within Europa-Park in Rust, Germany, and was dreamt up by Europa-Park managing partner Thomas Mack and Marché International CEO Oliver Altherr, with the future of dining in mind. “The guest of the future wants to be of ..read more
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A plant-powered start to 2023: The rise of Veganuary
KTCHNrebel
by Juliet Martin - FCSI
1w ago
Love or loathe the idea of New Year’s resolutions, ‘Veganuary’ offers a lower commitment route to changing up your lifestyle. The pledge to start the year with 31 days animal product-free attracts more participants year on year. In 2022, around 629,000 people from 220 countries went plant-based in January, an increase of 129,000 from the previous year, and innovative foodservice operators released more than 1,540 new vegan products and menus. This year, Veganuary is set to break new records. Image: Veganuary Veganuary: start your new year with a new view With the mission to end animal farmin ..read more
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2023’s top industry culinary predictions
KTCHNrebel
by Amelia Levin
1w ago
A new year brings development, challenges and changes in all sectors, with the foodservice industry as no exception. Heading into 2023, restaurant operators are seeing the light at the end of a long pandemic-driven tunnel, though inflation, rising costs and labor challenges remain. The good news is, consumers are once again dining out with abandon, even during inflationary times. That’s because, according to the National Restaurant Association’s 2023 What’s Hot Culinary Forecast, they’re seeking the experience of it all, not just sustenance. And, when it comes to that sustenance, consumers are ..read more
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Q&A: Forecast for foodservice in 2023
KTCHNrebel
by Tina Nielsen - FCSI
1w ago
A review on the past year in foodservice How would you sum 2022 in terms of foodservice trends and developments? “If I had two words to describe 2022 it would be ‘unexpectedly challenging.’ We didn’t think it would be a walk in the park, but I think it was more difficult than many realized it would be.” Is there one element or ingredient that has been the standout for you? “Every year we can’t wait to update our MenuTrends database, which analyzes menus across the country to determine what the fastest-growing menu item was over the past 12 months. For the past few years the top spots have all ..read more
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These are currently the most expensive restaurants in the world
KTCHNrebel
by Alexandra Gorsche - Falstaff
2w ago
Nevertheless, opinions differ when it comes to high-priced food. Critics talk about fetishizing food consumption in light of menus costing in the upper three- and sometimes even four-digit euro range. However, connoisseurs value more than just fine cuisine on a plate. In other words, they aren’t just paying for the food, they’re also paying for impeccable service and an exquisite ambience at the best restaurants in the world. While some star chefs concentrate exclusively on staging the dishes, others take their guests into an unprecedented world. KTCHNrebel took a look at this world and shows ..read more
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Food School: What does Nashi actually taste like…?
KTCHNrebel
by Alexandra Gorsche - Falstaff Profi
2w ago
Autumn time is wild time! But if you have grown tired of traditional pears as a base for cranberries, why not try the Nashi? The fruit is rich in vitamins and minerals and has a similar taste to pears, but its flesh has a solid grain more similar to that of an apple. The fruit, also known as the Chinese, Korean, Japanese or Asian pear, should be processed as fresh as possible, as Assistant F&B Manager of the Kempinski Hotel “The Tirol”, Sandra Span, explains: “As soon as it is peeled, it turns brown just like our native pears or apples.” By the way, the name of the Nashi pear is also extre ..read more
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Q&A: The foodservice trends to look out for in 2023
KTCHNrebel
by Tina Nielsen - FCSI
3w ago
A review on the past year in foodservice How would you sum 2022 in terms of foodservice trends and developments? “If I had two words to describe 2022 it would be ‘unexpectedly challenging.’ We didn’t think it would be a walk in the park, but I think it was more difficult than many realized it would be.” Is there one element or ingredient that has been the standout for you? “Every year we can’t wait to update our MenuTrends database, which analyzes menus across the country to determine what the fastest-growing menu item was over the past 12 months. For the past few years the top spots have all ..read more
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Here’s why Manoella “Manu” Buffara is Latin America’s best chef.
KTCHNrebel
by Astrid Filzek-Schwab
3w ago
Chapeau – This year, Manoella “Manu” Buffara was named Latin America’s Best Female Chef 2022. “I feel touched and very grateful. To be acknowledged by such a diverse and highly professional group of people is no easy feat,” said Manu Buffara. She was delighted with the award. “I know my name is pretty well known at the moment. I have been invited to many events. But I was very surprised to be chosen by friends and an amazing 50 top gourmets and Oscar winners.” For her, the award is “a channel to talk about how important it is to learn about local food and look for high-quality products that gr ..read more
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Young star chef Pierluigi Saffioti: Twice the success thanks to social media
KTCHNrebel
by Barbara E. Euler
1M ago
“I’m always happy and playful in the kitchen,” the young chef says. ” That’s just who I am!” But what comes across as effortless and easygoing is actually a lot of hard work. He started his culinary career when he was only 15 years old. So what was the reason he was so sure of his career choice at such an early age? “No reason!” Pierluigi smiles. “I wasn’t actually sure at all. At vocational school, I chose to focus on the hotel and gastronomy sector, but I didn’t know if that was the right decision. But then I started loving the job!” Image: Pierluigi Saffioti Chef at 20 – in Abu Dhabi Pier ..read more
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Feed the feed – Instagram for restaurants
KTCHNrebel
by Elly Earl
1M ago
And as Generation Y becomes Generation Z – the diners that have never been to a restaurant without their phone in their hand – social media is only going to become a more important part of the marketing mix for restaurateurs. Why wouldn’t they embrace it? In contrast to traditional marketing and advertising, it costs operators nothing but time – with much of that being spent by loyal customers spreading the word via their personal social media profiles – if they’re given the right ingredients. Burger restaurant What’s Beef uses #cheatday as hashtag / Image: Andreas Kuschner-The Rocket Scienti ..read more
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