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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.

How-To

A Matter for the Boss: What Decisions you Should Make now for Your Restaurant

In his webinar “We want to open up again – but are we ready as a restaurant?”, gastronomy expert Jens Ertel explained that now is the time for “boss decisions”. By this he means not only hope-driven decisions, but also necessary, sometimes very painful decisions. Jens says that it has never been as important as it […]

Jens Ertel
October 2021

Trends

What Was Your Initial Dream of Owning a Restaurant?

The world of gastronomy has changed more in the last year than it has in a long time and you as a restaurateur have had to adapt yourself and your restaurant concept in order to survive in the changed world. You have let yourself in for external influences and reacted flexibly to all changes.

Ann-Katrin Gallinat
October 2021

Trends

Creative Catering Ideas for the Lockdown and afterwards

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.

Ann-Katrin Gallinat
October 2021

Trends

10 Gastronomy Podcasts You Should Know

Podcasts are becoming more and more popular in Germany, from 2016 to 2020 the number of podcast listeners in Germany doubled to about 27 million, i.e. in the meantime podcasts are listened to by every third German! There are also some interesting podcasts for the gastronomy sector, which offer insights behind the scenes of the shiny gastronomy façade and provide valuable content and inspiration to you.

DISH
October 2021

How-To

3 Tips on How to Get Off the Hamster Wheel

You haven't seen your friends for a long time and you miss almost every birthday party and important life event of your private environment? Then you're like Thomas Eigler and many other restaurateurs.

Ann-Katrin Gallinat
October 2021

Planning

Key Performance Indicators for a Profitable Business

Contribution margin calculation, menu or duty roster optimization: Wherever you look, key figures support you in controlling your business faster and more precisely. Since you are not a "data analyst" who spends the entire day concentrating on complex data models, you may find this kind of "controlling" to be an annoying waste of time. All you need to do daily is enter five to seven numbers into your performance measurement system. This is enough to get all key figures you will ever need. This takes ten minutes at the most, but it will improve your results in the long term.

October 2021

Trends

What Inspires You?

Are you the type who is bubbling over with your own ideas or do you like to get new input from outside? Many restaurateurs lack distance, peace, time and also an environment that allows creativity. The strong focus on numbers, efficiency and employee topics do not give much room for new ideas.

Ann-Katrin Gallinat
October 2021

Innovation

Climate Catastrophe Wastefulness!

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.

Ann-Katrin Gallinat
October 2021

Trends

How you Prevent Guests From Ordering Unprofitable Dishes

"Never change a running menu": Many restaurateurs are afraid to change their menu. It's like opening an old box you keep in the attic. The box is dusty, and you don't know exactly what's inside. You would rather not touch it. Because who knows if you can close the box once you have opened it?

Uwe Ladwig
October 2021

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