Issue 06/11 with Summit Report and the Top 99 in Europe

Reports on the 12 European Foodservice Summit make up one of the focal points of the current issue of FoodService Europe & Middle East – the last issue of this year is now on its way to readers in over 50 countries around the world. In addition to the ranking of Europe’s 99 biggest foodservice players, we present a résumé of the appearance of Starbucks founder Howard Schultz in Zurich.

Europe’s top 99 foodservice players – altogether, the 99 biggest companies in the sector rang up joint sales of over € 81 billion or over 20 % of total turnover in the market. Accounting for almost 40% of total sales, the QSR sector is the most important playing field for the top 99 companies followed by contract catering with almost 30%. For the first time, there is no hotel-catering representative in the ranking – the segment has become too diffuse and, therefore, impossible to present adequately.

Howard Schultz – the Starbucks founder and (once again) CEO was the star guest in Zurich. His turnaround report is the subject of our article, which is backed up by information from his recently published book, ‘Onward. Why the owner makes the difference’, a highly readable account for all decision makers in our sector.

In this issue, the summit reporting is rounded off by statements by selected participants with reference to the motto of this year’s conference, ‘Facing the Wind of Change’. More summit reports will appear in subsequent issues of FoodService Europe & Middle East.

This issue’s interviewee, Nadine Beshir, General Manager of the Egyptian coffee-bar chain, Cilantro, also appeared on the Summit stage in Zurich. Launched in 2000, Cilantro currently has a good 82 units, 10 of them outside Egypt. The brand also opened its first outlet in London recently. Beshir gave an insightful report on the formula’s extremely guest-friendly philosophy, on its innovative impact on the Egyptian eating-out scene and on her experience of the Egyptian revolution earlier this year.

In our Middle East Section, we focus on airline catering and, in particular, the region’s leading carriers and their catering strategies, the aim of which is to set standards for premium on-board foodservice – culinary performance plays a key role in the marketing strategies of Gulf Air, Emirates and Etihad.

Transport catering is also the subject of this issue’s Pan-European Review. Read about what is happening in the foodservice world of Europe’s railway stations in our reviews of the latest developments in Germany, Spain, Italy and Switzerland. In all cases with an eye on the main stations.

We also take a rural excursion in this issue. Our Hot Trend section spotlights farm restaurants and cafés, i.e., idyllic destinations for stressed-out city dwellers. 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. A visit to the countryside in two parts: more examples of successful direct marketing for farm products follow in the next but one issue.

Last but not least, we report on hot concepts of the year in the USA, as well as the international syrup maker, Monin, and present the top trend products of leading foodservice suppliers.