International. Market & Innovation

Expansive and innovative: the trends in global gastronomy

Redaktion

The international food service market is becoming increasingly dynamic with innovative concepts and new players. International and European chains in particular are gaining in importance and expanding worldwide, such as Dishroom and Sexy Fish Miami. One example of this is Pret a Manger, which is also increasingly establishing itself in various countries, as are L’Osteria and Sticks’n’Sushi. Ikea is also breaking new ground with its own restaurant concept, as demonstrated by the opening of an independent restaurant in Hammersmith, London. This illustrates the increasing bundling of chains and the transfer of successful restaurant concepts to new markets.

Becoming a destination through F&B

In addition, gastronomy themes are developing into travel destinations that are spread by the media. In London, for example, it is the seemingly banal yet popular experience of enjoying strawberries with chocolate sauce at Borough Market, triggered by TikTok and Instagram.

When robots cook and drones deliver

Another trend is robot-assisted solutions in the catering industry. The case study by Creator in San Francisco, for example, shows a restaurant that prepares burgers fully automatically - with consistently high precision in terms of freshness and taste. Flying restaurants are no longer a dream of the future either: a start-up in Dubai is testing drone deliveries for luxury customers who receive freshly prepared meals on yachts.

AI learning and flexible pricing

Technological progress is also continuing in the HR sector. Flexible working time models, more part-time options and self-determination are becoming increasingly important. In addition, upskilling through AI is becoming increasingly popular, with training and further education being offered with the help of AI tools. Digitalization is also playing an increasingly important role, and quick-service restaurants are increasingly relying on kiosk terminals and ordering by QR code. Trendsetters are increasingly focusing on dynamic pricing. Restaurants like Next in Chicago are experimenting with flexible pricing models where prices change according to demand, similar to the hotel industry.

A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!
A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!
A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!
A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!
A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!
A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!
A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!
A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!

Book tip of the week: The cheese atlas

A journey into the world of cheese

With The Cheese Atlas, Tristan Sicard, a renowned French fromager and journalist, has created an indispensable reference work – not only for cheese lovers, but also for professionals in the hotel and restaurant industry. In 272 pages, Sicard takes us on a journey into the world of cheese and provides in-depth specialist knowledge on varieties, origins, flavors and perfect presentation.

Info:
DK Verlag
978-3-8310-4976-9
272 pages

Fair chocolate without child labor?

Tony's Chocolonely shows how it's done

Child labor, exploitation, poverty – the dark sides of the cocoa industry have long been known. But the new Fair Report by Tony’s Chocolonely 2023/24 proves that chocolate can be fair, sustainable and still economically successful. A look behind the figures shows why ethical consumption is more than just a trend.

Communal catering & transportation strategy

From canteen food to employer branding strategy

Communal catering is facing major challenges: Due to the increase in home office days, less food is being consumed in company canteens. On office days, however, employees’ expectations of the quality and ambience of the food are rising. This presents employers and caterers with financial and logistical hurdles, but also opens up opportunities for repositioning.

quick & dirty
Sexy Fish, Miami © Pierre Nierhaus
International. Market & Innovation

The international food service market is becoming increasingly dynamic with innovative concepts and new players. International and European chains in particular are gaining in importance and expanding worldwide, such as Dishroom and Sexy Fish Miami. One example of this is Pret a Manger, which is also increasingly establishing itself in various countries, as are L’Osteria and Sticks’n’Sushi. Ikea is also breaking new ground with its own restaurant concept, as demonstrated by the opening of an independent restaurant in Hammersmith, London. This illustrates the increasing bundling of chains and the transfer of successful restaurant concepts to new markets.