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05/2017: FoodService Europe & Middle East 05/2017

FoodService Europe & Middle East 05/2017

The latest issue of FoodService Europe & Middle East is on its way to its readers in over 50 countries around the world. In the focus of the new issue: analyses of the foodservice markets in Russia, Spain and Switzerland. The street-food trend in the Gulf region. And from Nose to Tail: the rediscovery of heart, kidney, etc.


Market Analyses: Who has their nose in front when it comes to outlet numbers in Russia? Who are the biggest players in Spain? Who are the leaders in the Swiss market? You will find full details in our exclusive rankings.

Middle East Section: The street-food phenomenon is gaining ground in the Gulf region, too. Food trucks and street-food markets: the perfect pitch for local players.

From Nose to Tail: More and more foodservice concepts are pushing for the culinary exploitation of the whole animal – instead of banking solely on popular premium cuts. We present selected examples from all over Europe in our Hot Trend Section.


More top subjects in this issue:

Foodservice in Food Retail. The food retail trade is looking for innovative ways to expand its reach in the direction of foodservice. Whether ready-to-eat offers or new convenience formats transcending conventional segments and focusing on products for immediate consumption. See our Pan-European Survey for insights. Part 1: Germany, Spain and the UK.


La Place, Holland. The market-restaurant concept, a subsidiary of Holland`s Vroom & Dreesmann department-store company, survived its parent`s bankruptcy and now belongs to the Jumbo Group. In our interview, CEO Bart van den Nieuwenhof discusses the new constellation and the perspectives for La Place.


Trend Spotting. Levantine cuisine is gaining ground in Europe. Israel is no longer a destination for insiders only with Tel Aviv considered a hot spot among aficionados. We went there and looked for ourselves.


But that`s not all:

Management. The next instalment of our six-part series of articles by renowned US lecturer Prof Christopher Muller about multi-unit restaurant management. This time, the focus is on corporate culture. “Culture can be viewed as the glue which holds an organization together”, says Muller.


Supplier. A discussion with Frank Seipelt, Managing Director of Transgourmet Deutschland and Chairman of the Management Board of Transgourmet Central and Eastern Europe, about the challenges and opportunities for growth in the wholesale business.


Discover all of this and more on 68 pages – enjoy!


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