International. Market & Innovation

Expansive and innovative: the trends in global gastronomy

 | Editorial team

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!

Przemysław Klima at Hangar-7

Poland's first two-star chef presents his menu at Restaurant Ikarus

In September 2025, Przemysław Klima, head chef at Bottiglieria 1881 in Krakow, will be the guest chef at Restaurant Ikarus in Hangar-7 Salzburg. The first Polish chef to receive two Michelin stars brings his distinctive signature style to Austria: Polish terroir, Nordic clarity, and the finest products, interpreted in a tasting menu full of depth and precision.

Bites & Pieces May–Aug 2025

Flavor that leaves an impression

From liquid gold to fermented subtlety: here you will find everything you need to take your culinary repertoire to the next level. This section showcases food discoveries, ingredients, and gourmet products that everyone should know about—to refine, seduce, and amaze.

Between trust and control

How much should AI be allowed to do on its own?

A new service employee is wanted. The position needs to be filled urgently, time is short – and the application arrives at half past midnight. Not by email, but via WhatsApp. The first questions are answered by an AI-supported chatbot, and the date for the trial period is suggested automatically. Everything runs efficiently, quickly and seemingly without any human intervention.

Such processes are no longer a future scenario, but reality. But this is precisely where the question arises: How much should AI be allowed to decide on its own – and when is human control necessary? A new area of tension is emerging between automation and responsibility, which must be handled with sensitivity, especially in labor-intensive industries such as catering and food production.

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.