This year's third issue of FoodService Europe & Middle East (Mai/June) is on its way to readers in more than 50 countries throughout the world. As usual, nearly 100 pages packed with market data, case studies and analyses. However, there is something very special about this issue: it includes a special feature dedicated to the 10th anniversary of our trade magazine.
Some highlights of this issue:
Special Feature: 10 years anniversary FoodService Europe & Middle East. On this occasion, we devote some 25 pages to visionary themes such as the food of the future or the revolutionary role of technology inovations for the foodservice industre - and to birthday statements from readers and suppliers.
Pan-European Survey: young Asian concepts - the new wave of fast casual restaurants captivates city dwellers from Madrid to Moscow. Trends, brands and main players, nation by nation - part 1: Germany, UK, and Russia.
Hot Trend: outdoor foodservice is booming - offering outdoor seating during season has become a must for virtually any foodservice operator. Not only (city) beach bars and rooftop restaurants are en vogue: the terrace biotope is blooming as well. 14 examples of inspiring outdoor concepts from 8 European countries.
Interview: Luke Johnson, Founder and Head of Private Equity Investor RCP, London, has been extraordinarily successful in buying, owning and running foodservice businesses - such as, for example, Strada, Giraffe and Patisserie Valerie.
Middle East: Desert Dining - survey of the best options the region has to offer. Zaatar W Zeit - young Lebanese QSR chain grows across the Middle East.
Quickservice: McDonald's - global financial results 2007. Report on the company's innovative test restaurant in Kirchheim near Munich. Yum! Brands - the European network 2007.
Transport: St Panras International - new Eurostar transport hub in London is changing the standards in European railway catering.
Food: Visit to Rungis - a European food phenomenon.
Contract Catering: B&I pioneer - CourpusGroup, the biggest operator in the Russian contract catering industry.
Design: Commune by the Great Wall: extraordinary boutique hotel in the Shuiguan Mountains has become famous as an icon of modern China.
Future: what restaurants could look like in 10 to 20 years' time - 3 visionary concepts developed by students at Kristianstad University's catering faculty in Stockholm.
Click here to download the full index in PDF-Download.
If you’re not a subscriber but are still interested in this issue of FoodService Europe & Middle East, a food-service sister publication, you can obtain a complimentary, one-off copy by calling Klaus Gast on +49 (0) 69 75951972, email: firstname.lastname@example.org.