Flavour in Favour

Widening beverage choice with the simple addition of flavour syrups is contributing significantly to Europe’s coffee bar boom. Bruce Whitehall talks to a French maker of syrups for beverages, cocktails and desserts which now sells over 140 varieties worldwide.
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Egyptian Export

Now in five countries including the UK, Egyptian coffee bar chain Cilantro has been described by a major international competitor as “the best homegrown concept I’ve ever seen.” Bruce Whitehall talks to general manager Nadine Beshir about the chain’s colourful format, nurturing approach to staff and customers, and the impact of the Arab Spring. Beshir also describes Cairo Kitchen, which hopes to put Egyptian koshari food on the international map.
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From Plant to Plate

The programme they offer is not only an emotional contrast for stressedout city-dwellers: farm restaurants and cafés – romantic rural retreats, oases of peace out in the country, idyllic theme and event locations, from simple farmhouse fare to – ever more frequently – dishes of great culinary sophistication. They stand for authenticity, security, for honest craftsmanship and traceability, often going hand in hand with a philosophy that is rooted in ecology. For operators, gastronomy becomes an integral part of the value creation chain that is the farm, typically combined with a farm shop – the keyword here is direct marketing...
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Statistics: How the Italian Style Makes the Difference

Food is an important part of Italian culture and eating out is a part of life not a treat. Because of this lifestyle, there are some key differences between Italy and other Western European countries in terms of consumption habits but also their reaction to the economic crisis. By Matteo Figura, Foodservice Manager – Italy, The NPD Group...
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Russia: Fighting Inertial Growth

So far the year 2011 hasn’t brought any dramatic changes to the overall foodservice landscape in Russia. The major trends that emerged last year are now in full progress.From mid-2010 to mid-2011, Russia’s top 20 restaurant operators showed a unitgrowth of 11%. The number of operations belonging to the top 15 brands in Moscow went up by 8%. Various entrepreneurs are continuing to invest in the foodservice, especially the QSR, sector, often serving as franchising partners for local or international brands.
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