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04/2017: FoodService Europe & Middle East 04/2017

FoodService Europe & Middle East 04/2017

The latest issue of FoodService Europe & Middle East is on its way to readers in over 50 countries of the world. The focal points of this issue: analyses of the foodservice markets in the USA, Poland, Sweden and France, an interview with Jonathan Knight and Nick Shapira of the Jamie Oliver Restaurant Group and the eating-out scene in Dubai – our City Guide presents the latest and most interesting restaurants on the Gulf. 

We have packed no less than four market analyses into this issue: what is happening on the US foodservice scene; in what direction is fast food developing in Sweden; which companies rank among the climbers in Poland; and who are leading the way in the French market? Our rankings have the answers.

 

Also highly forthcoming were Nick Shapira and Jonathan Knight, responsible for the growth of the restaurant concepts of star chef Jamie Oliver. In in our interview, the speak about the strategy for Europe, worldwide expansion and what it means when people and the brand are as one.

 

This time, our Middle East Section makes a stopover in Dubai, still one of the world’s most exciting foodservice locations. High time for a new look around: our author Bettina Quabius presents the latest players, concepts and locations.

 
Other top subjects in this issue: 

  • Transport catering. Travel specialist Autogrill is reinventing itself: more international, multi-faceted and dynamic, the Italian company aims to conquer new markets and expand rapidly. Tried and tested concepts are being reviewed and new partnerships agreed.
  • Restaurants on cruise ships. Holidays at sea are more popular among Europeans than ever before whereby the ship and its amenities are important booking criteria. The second part of our international survey illuminates the catering offered by the leading Norwegian, UK and Spanish cruise lines.
  • Brexit. A year after the referendum on leaving the EU, foodservice operators in the United Kingdom are facing a variety of new challenges, such as the declining value of the pound, increasing personnel costs and ever greater difficulties in attracting staff. James England analyses the strategies adopted by the companies.  
  • Management. We continue our series of articles by renowned US lecturer Prof Christopher Muller on the subject of Multi Unit Restaurant Management. The fourth part spotlights the question of staff management. And how to find the managerial balance between authority and persuasiveness.

 

But that’s not all: 

Our Concepts to Watch spotlight no less than twelve exciting restaurant concepts from Ireland, Spain, Austria and Sweden. The spectrum ranges from a hot-dog food truck to a designer ski hut. We portray the worldwide logistics network of the Havi Group and ice-machine manufacturer Scotsman.

 
Discover all of this and more on 82 pages – enjoy!

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