Technological Innovations: Novelties in Professional Large-Scale Kitchens – Extremely Exciting New Developments

Published in frozen food europe 3,4/2016 Procedures in large-scale kitchens are becoming increasingly automated – they are supposed to become more reasonable and hygienically safer. Perhaps food will be brought to the wards of hospitals and nursing homes without human intervention in the future. With which technological novelties will the professionals in large-scale kitchens have to be concerned with?  

The German Dining-Out Industry 2014/2015 – Caterers and Restaurateurs on the Upswing

Published in frozen food europe 1,2/2016 Heat, The Soccer World Championship, and tourism blessed the German dining-out industry with a good turnover in 2014/2015. The sector economy was only clouded by the loss in sales of two large franchises. However, decisive questions remain unsettled for the further development.  

Ernährungsbericht 2016 / BMEL − keine heile Welt

Erschienen in VerpflegungsManagement 6/2016 Was essen die Deutschen am liebsten, wie gesund ernähren sie sich, auf welche Nah-rungsmittel verzichten sie und warum? Mit diesen Fragen müssen sich auch Köche in Krankenhäusern und Seniorenheimen immer wieder beschäftigen. Der Ernährungsbericht 2016 soll Antworten und Anregungen geben. Doch wie glaubwürdig ist der Report?  

Essen auf Rädern, NDR 4.4.2016 – Begrenzte Aussagekraft

Erschienen in VerpflegungsManagement 5/2016 In der Magazinsendung „Markt“ des NDR testeten Anfang April zwei Senioren fünf Gerichte, die Anbieter von „Essen auf Rädern“ in Hamburg heiß ausgeliefert hatten. Eine Ernährungsberaterin begleitete die beiden, ein Ernährungsmediziner äußerte sich zum Nährwert der Gerichte. Eine Sternstunde des kritischen TV-Journalismus war der Bericht trotzdem nicht.  

Food Waste and Waste Water – frequently Annoying, Usually Unpleasant, Always Expensive

Published in frozen food europe 9,10/2015  Can leftover food and food waste only be collected in wet waste garbage cans or are there other al-ternative systems? Which benefit do they offer a kitchen chef and what does it cost? Can he pre-treat his industrial water before discharging it into the sewage system and therefore save money? There are isolated systems for the treatment and storage of leftover food; industrial water can be recycled. But: how fast will the investments pay for themselves?  

Cooking Time-Delayed, Regenerating Mobilized, Portioning Decentralized – for almost every type of catering requirement there is a kitchen-specific solution

Published in frozen food europe 7,8/2015  Cook & serve resp. cook & hold (& serve) were the common production processes in gastronomy and communal feeding in the past. Today, modern kitchen equipment makes it possible to cook, for in-stance, time-delayed, to regenerate mobilized, and/or to portion decentralized at stations, for in-stance, of hospitals, or in living groups of homes for the aged. Mobile kitchens, sometimes installed in food trucks, form the prerequisite to spoil guests by offering a meal at (almost) any place and at (almost) any time.