The foodservice scene in Mozart’s birthplace Salzburg with its 150,000 inhabitants and 2.2 m overnight visitors a year thrives on the tensions generated by opposites, such as the high and low seasons, great affluence and youthful exuberance, a proud Baroque tradition and student lifestyle. Our gastronomic City Guide presents a baker’s dozen of interesting establishments... | more |
So far the year 2011 hasn’t brought any dramatic changes to the overall foodservice landscape in Russia. The major trends that emerged last year are now in full progress.From mid-2010 to mid-2011, Russia’s top 20 restaurant operators showed a unitgrowth of 11%. The number of operations belonging to the top 15 brands in Moscow went up by 8%. Various entrepreneurs are continuing to invest in the foodservice, especially the QSR, sector, often serving as franchising partners for local or international brands. |
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Food is an important part of Italian culture and eating out is a part of life not a treat. Because of this lifestyle, there are some key differences between Italy and other Western European countries in terms of consumption habits but also their reaction to the economic crisis. By Matteo Figura, Foodservice Manager – Italy, The NPD Group... |
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Now in five countries including the UK, Egyptian coffee bar chain Cilantro has been described by a major international competitor as “the best homegrown concept I’ve ever seen.” Bruce Whitehall talks to general manager Nadine Beshir about the chain’s colourful format, nurturing approach to staff and customers, and the impact of the Arab Spring. Beshir also describes Cairo Kitchen, which hopes to put Egyptian koshari food on the international map. |
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