The first issue of the new year is on its way to readers in over 50 countries of the world. The top subjects this time include the most interesting foodservice addresses in Berlin, the hotel F&B business in the Middle East and voices from the sector on lessons and consequences in the wake of the recent financial crisis.
20 years after reunification, the German capital is one of Europe’s most exciting metropolises. Today, the formerly divided city is an extremely lively social biotope, a blend of art scene and political establishment, left-wingers and trendy in-crowd, bourgeoisie and a pronounced proletarian culture – the ideal medium for a broad spectrum of concepts including numerous creative ideas far removed from the mainstream.
This issue’s interview is also a home game for Germany. The interviewee is Jaap Schalken, CEO of Kamps since 2003, which was then part of the Barilla group, and co-shareholder of the German bakery chain following last year’s buyout. With around 700 outlets, Kamps is one of Europe’s leading bakery chains. Schalken discusses strategic issues ranging from brand management to franchising and international expansion, as well as trends in the bakery café sector – and how they plan to get ahead in the foodservice field with their new subsidiary brand, ‘Kamps Backstube’.
Talking about bakery cafés, in Part II of our Pan-European Survey on this booming sector, we take a look at Germany, France, Switzerland, Scandinavia and Russia where, especially in Moscow, bakery-café imports à la Le Pain Quotidien are flourishing alongside home-made concepts inspired by both western prototypes and the huge variety of bread and bakery products to be found in West Europe.
Our Hot Trend section in this issue is devoted to sweet sins. Indeed, ‘sweet concepts’ are gaining ground rapidly throughout Europe, from Barcelona to Moscow. The best ingredients, a premium image and on-site production are characteristic of most new formulas, which revolve around patisserie, confectionery and chocolate – we present some tempting concepts from seven countries.
Moving to the Middle East: what is happening in the hotel F&B sector? Five leading names in the region report on trends and opportunities for their F&B business, on demand-oriented concepts and the advantage of sonorous names to strengthen the foodservice profile. The respondents are in agreement about one thing: hotel foodservice is becoming increasingly important for the image of their establishments. Moreover, foodservice came through the crisis better than the accommodation side.
Oh, yes, the crisis – we asked leading international foodservice players how they survived the collapse of Lehman Bros and the ensuing economic storm. What have they learnt from it and what were their strategic consequences? What is their assessment of the medium-term business outlook? Insights and perspectives.
Also in this issue: the foodservice business at leading European airports. We look at its significance, the current situation and portfolio planning. Plus a visit to Marché in Canada – the freshness oriented brand recently made a comeback in Toronto. Menu trends in the USA: sustainability and regionalism are the leading themes in 2011. Impressions from Singapore where the Marina Bay Sands Resort can boast the world’s biggest roof terrace on the 57th floor. Not to mention a rooftop restaurant with a dramatic all-round panorama. Guest author Jim Sullivan with a highly readable article on the digital revolution and what it means for foodservice companies. And, last but not least, a portrait of Vitamix, the manufacturer of professional mixing machines.
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