The first issue of FoodService Europe & Middle East of 2008 is on its way to readers in over 50 countries. The 94-page publication is packed with market data, case studies and analyses. Here is a foretaste.
A European overview of food service on the rails. How are train operators in Germany, Great Britain, Ireland, France, Spain, Italy and Russia enticing passengers to order from their on-board F&B ranges? And what are the specific logistical challenges train caterers face in striving for maximum quality at competitive prices. Our survey has shown that big companies are implementing a variety of concepts, all with one thing in common – substantial investment in trading up.
Hot trend: pure enjoyment for body and soul. For that perfect spa experience – an F&B menu which appeals to the senses and reinforces well-being. Luxury hotels lead the way.
City Guide Zurich: the Swiss capital of entertainment and its most exciting concepts. From newcomers to classics, the catering available in the city on the Lake of Zurich offers gourmets and night-owls everything the heart desires.
Interview: Alain Coumont, founder of Belgian bakery-café formula Le Pain Quotidien, talks about entrepreneurial pride, expansion and cross-border operations.
Middle East: the World Association of Chefs Societies (WACS) will be meeting in Dubai in May at its major congress. UAE chefs are preparing to present the culinary heritage of Arabia to colleagues from around the world.
Take one concept and spread across ten countries - three concepts (Vapiano, Wagamama, Mövenpick Marché) report on their international journey.
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: email@example.com.