It’s all about flavor explosions and trendy drinks! "Food & Beverages" brings you the hottest innovations from the culinary world. From gourmet snacks to exotic cocktails – the latest must-haves for food lovers are here. Fresh inspirations, surprising creations, and pure indulgence are just waiting to be discovered!
Breakfast is more than just the first meal of the day – it is a feeling, an invitation to pause for a moment. More and more hotels are turning breakfast into a stage for taste, creativity and hospitality. Eight selected hotels show how individual concepts can make even morning grouches shine.
In 2025, bread is no longer a supporting actor – but a stage, a message and an experience. In Austria and Germany, the bakery trade is experiencing a renaissance between tradition, technology and new worlds of enjoyment. From ancient grains to smart baking: anyone who wants to set standards in the hotel and catering industry should be aware of these trends – and take advantage of them.
Hong Kong’s fine dining restaurant Wing has won the prestigious Gin Mare Art of Hospitality Award 2025. Why this award goes far beyond good service – and what makes Vicky Cheng’s philosophy an international role model.
What can gastronomy expect in 2025? The new Future Menus Report from Unilever Food Solutions shows four food trends that are changing kitchens around the world: from street food to Michelin-starred cuisine to multi-sensory dining experiences. Discover all the insights now!
Italian flair, easy to use and the perfect product at the right time: with the new Aperitivo syrup, Spitz is bringing an alcohol-free solution to the catering trade that works both in the bar garden and in the canteen. Head of Sales Sebastian Libiseller talks about trends, the certainty of success – and why the contribution margin is also served with the right look.
Sustainability is more than just a trend – it is fundamentally changing the restaurant industry. The winners of the Lieferando Awards 2024 show: Restaurants with sustainable and vegan concepts are gaining in importance. But what makes a restaurant truly sustainable? And can plant-based cuisine compete with classics like burgers and pizza?