Get a taste of what’s going on in your industry
From food trends and top chefs to on-demand delivery. Know what’s happening in the hospitality business with the latest industry news and advice.
While in the first lockdown restaurateurs were busy dealing with the current events and requesting financial help, the companies are now approaching the second lockdown with a tad more experience. Nobody knows how long the lockdown will last and if there will be another lockdown despite the great progress in vaccines. What is needed now are innovative concepts.
Changing guest behaviour, new business areas and intelligent digital solutions for restaurateurs
Is the demand for card payments and smartphone payments also increasing in your restaurant? That is indeed the current trend! The option of card payment is being used and desired by more and more people.
The take-away and delivery business is currently a kind of lifebelt for many restaurateurs to get through the Covid crisis. Jens believes that these measures will also play an important role after the reopening - but only if you don't just "put something in a bag” but pay close attention to your positioning and your unique selling points. The challenge is to transfer the "experience" from your restaurant into the kitchen at home or into the dining room of your guests. Many restaurateurs show a lot of creativity and empathy for their guests. They no longer just offer food in generic plastic containers, but target group-specific food boxes and recently also "experience boxes". Jens shows some examples in the webinar.
The figures for food waste in Germany and around the world are appalling. In Germany, approximately 18 million tons of food are thrown away every year. A large part of it is produced in the catering trade. Every EU citizen wastes an average of 173 kg of food per year. Climate change expert Chad Frischmann says that reducing food waste is one of the most important things we can do to combat climate change.