future trends

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.

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.

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.

From traditional carnival doughnuts with apricot jam to exotic creations such as Dubai doughnuts with angel hair and chocolate: the 2025 doughnut season is more colorful and innovative than ever. We take a look at the most exciting trends, talk to creative bakers and explain why the doughnut has long been more than just a carnival pastry.

The hospitality industry is facing a variety of challenges and changes, particularly with regard to staff and service. One key issue is focus training: more and more employees are being prepared internally for specific tasks, as the traditional training of specialist staff is on the decline. Experienced staff are increasingly taking on the role of trainers and managers for semi-skilled colleagues. This is supported by the use of CoBots, i.e. robots that take on auxiliary work such as clearing up or simple kitchen tasks without replacing human labor.

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.