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The topic of sustainability has become a buzzword in almost every company in recent years, adorning annual reports, appearing in newsletters, and incidentally modifying one logo or another - usually to something green ..read more

A small restaurant, a larger casual dining operation, ghost kitchen 2.0, or the dream of a successful franchise model: whether you become the next star of the scene or fail miserably depends not only on a good idea but also on a perfectly coordinated concept. Food labs, which can now be found in all major cities, offer space and know-how to develop concepts successfully ..read more

Whether it’s a classic or a new release, there are some book titles on the market that, despite audiobooks or content on Google, you should just put on your (virtual) bookshelf – and read, of course ..read more

Egal ob kleines Restaurant, größere Casual Dining Betriebe oder gleich der Traum von einem erfolgreichen Franchise Modell: ob man der nächste Star der Szene wird oder krachend scheitert hängt nicht nur von einer guten Idee, sondern einem perfekt abgestimmten Konzept ab. Food-Labs, die mittlerweile in allen großen Städten zu finden sind, bieten Raum und Know-How um Konzepte erfolgreich zu entwickeln ..read more

2020 war für die Foodservice-Branche besonders hart und für 2021 sieht es nicht besser aus. Die gute Nachricht ist, dass wir trotz der globalen Pandemie das Licht am Ende des Tunnels sehen. Besonders gut sieht es für Unternehmen aus, die sich mit veganer Ernährung beschäftigen. Bis 2026 wird der Markt voraussichtlich 31,4 Milliarden Dollar erreichen, bei einer CAGR von etwa 10-11% (2019-2016 ..read more

2020 was particularly hard for the foodservice industry and 2021 doesn't look any better. The good news is that businesses who survived the global pandemic will probably live to see the light at the end of the tunnel. Things are looking especially good for companies involved in vegan food. By 2026, the market is expected to reach $31.4 billion, at a CAGR of approximately 10-11% (2019-2016 ..read more

Ghost kitchens have been one of the dominant topics in the foodservice business in 2020, and not just since Covid-19. Successful concepts are celebrated and challenges discussed. The consensus is that ghost kitchens are here to stay. The only remaining question is: at what price ..read more

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Yes, working in this industry is hard. The long hours and the stress are sometimes more than one can take. From experience, there are very few moments where you can feel the satisfying rush of the moment than in a restaurant that has just finished a busy service. This energy and excitement can make great teams and people – or break them ..read more