News International The latest news and insights from the entire Horeca sector.

The Scottish brewery BrewDog is taking the lead in environmental protection: the company's CO2 balance is now negative.

The right menu offer is decisive for success. McKinsey analyses what tempts guests in the Corona period.

After an involuntary closing period during the COVID-19 crisis in most countries, Vapiano restarts globally and invites its many fans back to "come home".

Swiss caterer and restaurant group ZFV-Unternehmungen uses the menu sustainability index – as a signal for more transparency.

In the middle of the Corona crisis, Slavena Korsun and Peter Kenzelmann started an experiment: an alcohol-free bar in Berlin's trendy district.

Caterer Leonardi wants to convince in the new business hotspot with company catering in premium quality.

Chains around the globe are responding to rising consumer interest in plant-based foods.

Due to the continuing Covid-19 pandemic, Technomic predicts US sales declines of up to 29% in 2020.

Denmark has been promoting the use of organic products in catering and canteen kitchens for years. With success. Today the country is a global pioneer.

Large parts have been sold - now Vapiano SE will be dissolved and taken off the stock exchange. Sad end of a relatively short excursion into the financial world. Not much will be left for the creditors.

A good 30 percent less in terms of expenditure and visitor numbers in the first half of 2020, but not everyone is affected equally.

Meant to take place in late September, the 21st European Foodservice Summit was postponed to September 2021. Digital Talks to be aired.

Ian Meakins is appointed non-executive chairman and director of the UK foodservice company. He succeeds Paul Walsh.

The delivery platform company closes the first week of the DAX with a significant minus. On top of this comes a loss of 443 million euros in the first half of 2020. The shopping tour abroad continues.

The industry’s largest pizza and chicken chains posted strong results in the second quarter.

The sandwich chain is laying off almost 3,000 employees in the UK. Compared to the previous year, the turnover is currently at 60 percent. The figures are on a par with 2010.

The discount system, which is intended to support British gastronomy, is in great demand. Guests and government share the receipt. New promotions in planning.

Patrick Wodni pushes new ideas wherever he is. In Berlin, the revolutionary of German communal gastronomy is now increasing its efficiency.

"What do I have to change to be successful in the future?" - A recent McKinsey study answers this crucial question. Part one.

Mikkel Karstad's philosophy of original food has revolutionised Danish company catering.