Nobody can get around the strict hygiene regulations in catering. They are obligatory across the EU and apply to everyone who works with food. HACCP, short for Hazard Analysis and Critical Control Points, provides specific regulations while also offering possibilities for measuring and improving existing hygiene standards.
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.
In der Küche wird ein neuer Koch gebraucht. Kein Problem? Eben eine Anzeige in der lokalen Presse schalten und den passenden Bewerber unter vielen auswählen … Was früher ging, ist …
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
People love to eat meat. “On average, Germans eat around 60 kilograms per year” stated the broadcaster NDR in May, citing the latest statistics. It added that for health reasons alone, the German Nutrition Association (DGE) recommends halving our daily meat intake.
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! ...
In every sector, everyone is talking about the skills shortage. This is also very much the case in the gastronomy and catering sector. The trade magazine Catering Management justifiably proposed in its April 2019 issue that the scarcity of trained personnel should be voted the “gastronomy (un)word of the year – or rather the decade”.
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?
Communal catering has its roots in the need to feed a large number of people at one location at the same time. This is different today. Although the aim of satisfying a great many people remains the same, the focus is no longer on merely consuming nutrition but on providing catering at a high level: quality over quantity.