Issue 02/14

Coffee Bar Ranking & City Guide Budapest

The current issue of FoodService Europe & Middle East is now on its way to readers in over 50 countries of the world. Highlights this time include our exclusive ranking of the top 75 coffee-bar players in Europe, a foodservice guide to Budapest – and a final look at the 14th European Foodservice Summit in Zurich with summaries of three more interesting items from the programme.

Coffee bars: the top 75 of the sector by outlet numbers (76 names) stand for 12,320 units at the end of 2013 – an increase of 7% over the previous year. Once again, the list is headed by Costa Coffee with 1,923 units (+8%) in 15 European countries. The leader is closely followed by McCafé (+10%) and Starbucks (+9%). Then, there is a big gap until Tchibo and Caffè Nero appear on the scene with 820 and 618 stores respectively. We take a separate look at the dynamic coffee-bar market in Great Britain.

Budapest: a quarter of a century following the fall of the Iron Curtain, Hungary’s capital has developed into a hot spot for tourists and food lovers, who can now choose between restaurants serving local cuisine and a large range of international foodservice concepts. We examine the stimulating symbiosis of the traditional and modern, as exemplified by the coexistence of, on the one hand, classic coffee houses and their successors and, on the other hand, the phenomenon of ruin pubs, i.e., young, trendy establishments located in a run-down part of Budapest that used to be the site of the Jewish ghetto.

14th European Foodservice Summit: the last instalment of our report revolves around the highly successful turnaround strategy for TGI Friday’s UK (speaker: Karen Forrester), ‘Economics with a Human Face’ (speaker: Prof Tomás Sedlácek) and the social-media workshop on the eve of the conference.

At the beginning of the ice-cream high season, our pan-European survey in this issue spotlights ice-cream concepts. We take a look at the sector, the leading players, newcomers and trend-setters in seven European countries. Striking is the success achieved by start-ups banking on highly creative recipes and top-quality ingredients, preferably from organic production.

In this issue’s interview, we ask Walter Seib, CEO of HMSHost International (Autogrill Group) and responsible for the foodservice business at airports in Holland, the Middle and Far East and North Europe, about concept developments, key factors for success and trends when it comes to providing foodservice at these major transport hubs.

This time, our Middle East Section focuses on franchising – an important means by which international foodservice companies can gain a foothold in the region by joining forces with strong local partners. We present the top 10 franchise groups in the Gulf – from Kuwait, via Saudi Arabia, to Bahrain and the UAE.

Also in this issue: Concepts to Watch with brief reports from four countries, a trend report on the food preferences of guests in the USA, a glance at the latest developments at Subway Europe, which achieved growth of 16.7% in 2013 and a portrait of Henny Penny, the pioneer of pressure fryers for the international foodservice market.

You can download the complete list of contents here: fse02_003_Inhalt.pdf

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