Next weekend will see the start of the biennial international trade fair for gastronomy and hospitality – the Host. Everyone who wants to get to know the latest industry trends and exchange ideas on topics relevant to gastronomy will be meeting here from the 18 to 22 October.
The article “An oasis of catering” shows how catering establishments are changing from food distributors to service providers. This trend is also apparent in hospital cafeterias
Long working hours, a lot of overtime, little appreciation, coarse interaction in everyday work, a whole bundle of stress... The list of the disadvantages of a job in gastronomy is long. Very long! ...
Many companies are suffering from staff shortages. Lucrative orders cannot be accepted and important revenue is lost as a result. At the same time, customers are becoming more demanding and have the highest expectations of canteen cuisine. How will this trend develop?