Issue 04/07

Cruise Catering, Resort Restaurants, Hilton F&B

This year’s fourth issue of FoodService Europe& Middle East (July/August) is on its way to readers in more than 50 countries throughout the world. 96 pages packed with market data, case studies and analyses. Here’s a pre-taste:
  • Pan-European Survey: City Beach Bars, a hot topic in Paris, Frankfurt, Moscow and other big European cities. Short inland beach holidays on the river, on top of multi-storey car parks or on temporarily idle property.
  • Concepts to watch: newcomers and shooting stars much considered by professionals in Spain, the Czech Republic, Belgium/Netherlands as well as Iceland/Norway. For example, the Mosfells Bakery in Reykjavik: great food offer and breathtaking design.
  • Germany: Top 100 companies, turnover and growth in the fiscal year 2006. For the top flight it was the best year since 1995 – revenues up more than 7,6% compared to 2005.
  • Interview: Donald Morrison, Hilton International vice-president of F&B, talks about the challenge of turning overnight-guests into dinner guests. Donald Morrison has been in the business for over 30 years – a leading edge-interview with a distinguished expert.
  • Middle East: Dubai Festival City, the new culinary hot spot in the Emirates. An analysis of the destination and various of its dining venues.
  • Cruise Catering: a booming business worldwide, and especially in Europe. Essential facts about this market and a case study of the Aida Diva.
  • Gastronomy in resort hotels: the challenges restaurants face here are quite different from those in city hotels. We take a look at the front-running players such as Moevenpick, Shangri-La, Sun International, but also at the club pioneers Club Med and Robinson. A lot of trend information.
  • Bakery products and bakery cafés: an overview of the worldwide empire of the French entrepreneur Louis Le Duff.


If you are interested in this issue of FoodService Europe & Middle East but are not yet a subscriber, please contact us for a free copy: Klaus Gast, phone +49 69 7595 1272 or email klaus.gast@dfv.de



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