It is considered by many restaurateurs to be the most annoying of all abbreviations – and yet everyone knows: Nothing works without it in the gastronomy industry. The fact that it is regarded as so onerous by many is perhaps also because it was formulated in a somewhat cumbersome and quite clumsy way. What is HACCP? HACCP stands for “Hazard Analysis Critical Control Points” and, let’s be honest, even if you are proficient in English, the first impulse is probably: What? At first glance, it may seem to be a series of abstract terms. And, viewed in isolation, they can mean everything and no ..read more

Hardly any delicacy bears the name “slow food” as justifiably as the vineyard snail. However, Vienna snail breeder Andreas Gugumuck is fascinated by another feature. “For me, they are the epitome of future food. Compared to other animals, they only need a fraction of the soil area, water, energy and feed. They are happy when they have it moist and shady – and when they get the leftovers greens from the kitchen.” At a snail’s pace to the Viennese snail manufacturer But how did it come about that a Viennese city dweller suddenly wanted to make a living with snails? Spoiler alert: Everything ..read more

Hardly any delicacy bears the name “slow food” as justifiably as the vineyard snail. However, Vienna snail breeder Andreas Gugumuck is fascinated by another feature. “For me, they are the epitome of future food. Compared to other animals, they only need a fraction of the soil area, water, energy and feed. They are happy when they have it moist and shady – and when they get the leftovers greens from the kitchen.” At a snail’s pace to the Viennese snail manufacturer But how did it come about that a Viennese city dweller suddenly wanted to make a living with snails? Spoiler alert: Everything ..read more

When Antonio Bachour talks about baking, one thing quickly becomes clear: He didn’t choose a career path, but rather followed his calling. After all, this owner of several restaurants in Miami and Mexico is not just a trained pastry chef – and as such one of the best in the world. No, Antonio Bachour lives for and above all loves baking. Image: Rational And he wants to pass this love on to people with his products. “My mission is quality. I want to offer my customers the best ingredient and the best product – the best of the best,” says Bachour. Now you might think creating such perfect food ..read more

As we all know, this whole nose-to-tail thing is nothing new. After all, the principle that not just a fillet, but rather the entire animal is a prime cut, has been upheld in every self-respecting kitchen for some time. This being the case, it perhaps comes as a surprise that there are few true nose-to-tail restaurants. In other words, those in which everything revolves around a single animal. Such a concept would be in tune with the times, wouldn’t it? Besides being sustainable, nose-to-tail concepts also uphold moral principles by paying culinary homage to the whole animal. However, it’s als ..read more

“We have returned to a normality that we are almost no longer used to – and which therefore feels extraordinary,” said Paolo Marchi recently to the Italian gastronomy magazine Identità Golose. The founder of the Identità Milano event, which once a year makes Milan the epicenter of international top gastronomy, speaks to the hearts and minds of many trade fair organizers. After all, it was precisely such major events that were negatively impacted by the Covid measures in recent years. Some even had to be canceled several times in a row. But that’s all now a thing of the past. Yes, there has bee ..read more

Microwaves can’t cook over several racks? These are all prejudices, say Markus Paschmann, Chief Sales & Marketing Officer, and Dr. Wolfgang Schmidberger, Senior Vice President Product Development at RATIONAL. They will show here how RATIONAL manages to distribute hot air, fresh steam and microwave uniformly across all racks and get them working together intelligently. To produce the best quality food in the shortest possible time. The new product category iHexagon was presented for the first time in February as part of an international online keynote. The company is already talking about t ..read more

What do children in daycare have in common with passengers on a plane? Or students at lunch with patients in a hospital? Or employees in the company restaurant with participants at a high-profile congress? At first glance, you might be tempted to think: nothing. Right? Actually, they are all supplied on site by caterers. This is precisely why it is so difficult to talk about “the” catering industry per se. After all, isn’t it too diverse, too broad, too customer-dependent to be analyzed as a single entity? Surprisingly, the answer is: no, not at all. This is because, as different as the range ..read more

Enjoyment means taking the time to consciously perceive and take things in. However, it becomes even more enjoyable when we can share this moment with others instead of experiencing it alone. As the saying goes, happiness is the only thing that multiplies when you share it. Probably the most visionary chef of our time – Ferran Adria – builds on this when he says, “The biggest social network in the world is food, not Facebook.” Sharing tables: global ideas and concepts In this way, gastronomy has understood that a communal experience does not necessarily have to be shared with people we know. A ..read more

Flippy is pretty good at it. The way it lifts the deep-frying basket out of the hot oil, shakes the sizzling chicken legs once and tilts them into the container with precision – lots of attention to detail, that requires practiced. Sure, a lot of employees in fast food restaurants around the world can do the same. However, Flippy is not a mere employee: It’s a robot. The restaurant is also not your run-of-the-mill fast food restaurant, but rather Cali Express in Pasadena, California. It is the world’s first fully automated burger restaurant – and has been causing quite a stir in the world of g ..read more