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!

Feel Good Manager

Does the job deliver what it promises?

Increase in overnight stays and employer attractiveness, a significant increase in positive guest reviews and awards and a strong social media presence: Patrick Fritz, Feel Good Manager at Hotel Samerhof, draws a positive balance after three years.

Sweet temptation

Recipe ideas for Valentine's Day

Valentine’s Day is the perfect opportunity to make your loved one’s heart beat faster with homemade treats. Whether chocolatey, fruity or creamy – with these recipes, you can create a romantic dessert that will delight your sweetheart.

Digitalization & AI

The agents are coming

The restaurant and hotel industry is undergoing a profound digital transformation. The future is AI. Platforms and digital tools not only enable more efficient and data-driven planning, but also a new form of interactivity and communication with customers. Smartphones are increasingly acting as command centers, whether for orders, payments or interaction with AI-controlled assistants. Personal assistants are on the rise, processing individual data and experiences to create menus, blogs and reviews.

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.