Soulfood

In the cold season, delivery can now be the trump card for restaurateurs: In order to get through the crisis well and be well positioned all round, the packaging must also be right - sustainability is the magic word.

Why is INTERNORGA so important and the industry meeting point for the out-of-home market? This is what Patrick Junge, CEO of Peter Pane, told us today at the start of our new series.

Sustainable products for delivery services are increasingly important in times of climate change. What should be considered with delivery and packaging? Which trends can be observed? We asked Sebastian Hauss, managing director of enviado GmbH.

Delivery is becoming more and more important in the catering industry. What do restaurateurs say who already successfully offer delivery services? What works and what does not? We interviewed Patrick Junge, Managing Director of Peter Pane and Peter Bringt's.

Christian Scheib, Aramark GmbH, is Operations Manager at the SAP company restaurant in Walldorf. We asked him what kitchen equipment is particularly important right now. Here’s the interview:

The ‘new normal’ era is a change and innovation catalyst. What top trends are relevant now and how can digital solutions support commercial kitchen operators?

Dieter van Acken from Tobit Labs makes a perfect match of digitalisation and hospitality. He talked to us about his lockdown experience at his digital hotel and the future role of digitalisation.

Max Luscher knows the hospitality industry like the back of his hand. He talked to us about how he and his B&B budget hotel chain experienced lockdown, what things have changed since then and his views on the future of the hotel industry.

Budget or digital hotel? Hotel industry trends provide a first impression of the factors that will be relevant to the long-term success of future hotel concepts.

“Every cloud has a silver lining!” A baker and two restaurant owners talk about their experiences of the past few crisis months, the benefits they have managed to derive from the situation and their future outlooks.

Jean Georges Ploner knows the hospitality industry like the back of his hand. Read about his views on future trends for the industry and how it can survive this unprecedented situation

The food service and hospitality industry is in a process of change that has been speeded up by the coronavirus crisis. It’s time for courageous and inventive facilitators and visionaries make a creative and confident contribution to shaping the future of our sector.

Michael Kuriat, CEO of the TNC Group and President of the Leaders Club Germany is an expert on digitalisation and the social media. In the interview he outlines the important things to focus on right now.

Digitalisation has taken on far greater significance in the hospitality industry as a result of the COVID-19 crisis. The use of digital tools offers many advantages that are extremely practical right now.

The snack market is booming because snacks on the go are increasingly replacing sit-down lunches. Businesses can benefit from the snack trend by introducing fresh-baked ideas and extending their product range.

The urban farming revolution has gone global. A selection of urban farming concepts show how has it affected the out-of-home market.

Interior designer Corinna Kretschmar-Joehnk from Joi Design is familiar with the latest branch trends – including urban farming. Here’s her explanation of what’s behind the trend and advice to hotels on how to take advantage of it.

Will people still be standing at the stove in the 21st century? And if so, what will that stove look like? The digital transformation is marching into our kitchens and artificial intelligence is optimising cooking processes.