The programme they offer is not only an emotional contrast for stressedout city-dwellers: farm restaurants and cafés – romantic rural retreats, oases of peace out in the country, idyllic theme and event locations, from simple farmhouse fare to – ever more frequently – dishes of great culinary sophistication. They stand for authenticity, security, for honest craftsmanship and traceability, often going hand in hand with a philosophy that is rooted in ecology. For operators, gastronomy becomes an integral part of the value creation chain that is the farm, typically combined with a farm shop – the keyword here is direct marketing... | more |
Airlines throughout the world are struggling with the impact of global economic slowdown, declining passenger numbers, looming regulatory costs and soaring fuel prices. As a consequence, many airlines have cut back their catering services over recent years. This does not apply to the expanding aviation market in the Gulf where in-flight catering plays a vital role in the key airlines’ marketing strategies. A report by Bettina Quabius.
Widening beverage choice with the simple addition of flavour syrups is contributing significantly to Europe’s coffee bar boom. Bruce Whitehall talks to a French maker of syrups for beverages, cocktails and desserts which now sells over 140 varieties worldwide. |
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