Issue 05/06: organic ingredients on restaurant menus

The 5th issue of FoodService Europe & Middle East (September/October) is on its way to readers in over 50 countries throughout the world. Again, 88 pages packed with facts and figures, case studies and analyses. Here are some highlights:

• Pan-European Survey: Organic products are gaining ground - in the last 10 years, worldwide demand for organic foods has doubled, and is expected to more than double again in the next few years. By far the biggest market share is held by the retail sector. But how important is organic produce for the foodservice market? Are restaurateurs taking advantage of its growing popularity? Market overviews from nine European countries - plus exemplary concept portraits.

 

 

• City Guide: NYC is back to business, booming more than ever. We have compiled 20 good reasons to check back with the city for the latest F&B trends.

 

 

• Interview: Freshness is the buzzword at the 140-plus restaurants and cafes operated by Les Halles, foodservice affiliate of Holland's Vroom & Dreesmann department store group. Quality food enthusiast Paul Bringmann, head of catering and prime mover since 1987, explains the appeal of the 'radical freshness' concept and its operational challenges.

 

 

• Middle East: We report on a brandnew cookbook featuring 'New Arabian Cuisine' - a firework of flavours. And we talk to a headhunter focusing on executive search for the international hotel and catering industry who has helped to put 80 F&B experts on a plane to Dubai in 2005 alone. In addition, F&B experts from Germany, Austria and Switzerland report on their personal experiences in the Middle East and Asia. For the first time, we also have a glance at the Turkish market - featuring two major contract catering players, as well as the contemporary coffee bar chain Gloria Jean's Coffees, operating 26 stores to date.

 

 

• Care Catering: At Europe's largest hospital, the AKH - Allgemeines Krankenhaus - in Vienna, a new food distribution system and new dishwashing facilities have been installed. The automated tray-loading and distribution system provides for 2,200 patients a day.

 

 

• and, in addition: hot trend - cooking courses, a booming business for restaurants. Market research: the top 50 companies in the Dutch foodservice and hospitality industry with their sales figures 2005. Austria's horeca universe - structural statistics for the country's away-from-home market. Award-winning concepts from Spain ...

Click here to download the complete list of contents.
 

 
If you are interested in this issue of FoodService Europe & Middle East but are not yet a subscriber, please contact us for a free copy: Klaus Gast, phone +49 69 7595 1272 or klaus.gast@dfv.de