Issue 02/12

Top 70 Coffee Bars in Europe and City Guides Paris & Copenhagen

The current issue of FoodService Europe & Middle East is on its way to readers in over 50 countries of the world. The top subjects covered include our exclusive ranking of Europe’s 70 biggest coffee-bar chains as well as two City Guides, namely Paris and Copenhagen.

Coffee bars: In 2011, Europe’s top brands generated an 8% increase in the number of outlets to 10,474. First place went to Costa Coffee with a network growth of 15% to 1,550 outlets. In second place is McCafé, with 23% unit growth to 1,493. In addition to the ranking and comments, we take a detailed look at the coffee-bar market in Great Britain.

Our Paris City Guide focuses on the French Capital’s flourishing fast-casual catering scene. Health, freshness, taste, comfort and convenience are the key words here – from Cojean and Exki to newcomers such as Joséphine or Boco, all combining quality and speed for Parisians in a hurry. Young pasta and sushi chains in particular are rapidly gaining ground.

A visit to Copenhagen: our review on the city’s foodservice scene reveals that the Danish capital, host to the world’s best restaurant (Noma), has more Michelin stars than any of the other Scandinavian capitals. However, besides fine dining, there’s much more to discover, beginning with Sticks’n’Sushi with nine addresses in central Copenhagen: the clever combination of traditional Sushi and grilled Yakitori spits has become a darling of Generation X. Our city guide features major players and the most exciting hot spots, including Radio, one of the latest ventures of Copenhagen’s trend-setting entrepreneur Claus Meyer.

This issue’s interviewee, Louis Le Duff, founder and owner of France’s Groupe Le Duff, explains how he has developed his company from modest beginnings some 35 years ago to a global foodservice and bakery empire with a turnover of close to EUR1.2 bn.

In our pan-European survey we focus on ‘better burgers’ – in many countries, a new generation of fast-casual concepts devote their menus to premium burgers made to order and served in a pleasant ambience. Because the home country of the burger plays the leading role in this connection, we begin part one of our international overview with a close look to the United States.

We also take a rural excursion in this issue. Again, our Hot Trend section spotlights farm restaurants and cafés. The growing demand for authenticity and transparency is a driving force for the segment, while farmers are benefiting from the boom in regional cuisine and products. Part two of our visit to the countryside takes you to Scandinavia, Switzerland, Germany, Great Britain and the Netherlands.
Inversely, more and more restaurants are seeking to build up an integrated supply chain, i.e. grow their own greens or work with contract farmers. Started in 2001, restaurant De Kas in Amsterdam was among the first to cultivate vegetables and herbs on their own land. Set in an old greenhouse, De Kas welcomes between 45,000 and 50,000 guests per year: a sustainable success for more than a decade now.

Talking about sustainability, Dr. David Bosshart, CEO of the Gottlieb Duttweiler Institute for economic and social studies in Switzerland, warns us that we have to face ‘the age of less’. Given that ‘more of the same’ no longer works for us and ‘everything completely different’ will not work either, it is all about how we succeed in developing a different, intelligent consumer culture. Which means, for example, ‘eat less, but better.’ And ‘leave something for your children. Even if you don’t have any.’

Consumers in the Middle East, however, appreciate ever more choice. In our Middle East section, we portray the Dubai-based Landmark Group, one of the largest retail conglomerates in the region, and their international food & beverage division, Foodmark. Established in 2009, the company is about to enter the hospitality market in large steps.

Last but not least, we report on bean-to-cup exponent WMF from Germany in our suppliers section and present the top trend products of leading foodservice suppliers.