The topic of sustainability has become a buzzword in almost every company in recent years, adorning annual reports, appearing in newsletters, and incidentally modifying one logo or another – usually to something green.
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A small restaurant, a larger casual dining operation, ghost kitchen 2.0, or the dream of a successful franchise model: whether you become the next star of the scene or fail miserably depends not only on a good idea but also on a perfectly coordinated concept. Food labs, which can now be found in all major cities, offer space and know-how to develop concepts successfully.
Whether it’s a classic or a new release, there are some book titles on the market that, despite audiobooks or content on Google, you should just put on your (virtual) bookshelf – and read, of course!
Egal ob kleines Restaurant, größere Casual Dining Betriebe oder gleich der Traum von einem erfolgreichen Franchise Modell: ob man der nächste Star der Szene wird oder krachend scheitert hängt nicht nur von einer guten Idee, sondern einem perfekt abgestimmten Konzept ab. Food-Labs, die mittlerweile in allen großen Städten zu finden sind, bieten Raum und Know-How um Konzepte erfolgreich zu entwickeln.
2020 was the year of Covid-19. Restrictions, lockdowns, reopening… and lockdowns again. The foodservice industry got hit the hardest by contact restrictions and the forced closures of restaurants. We will face an unprecedented revenue loss of up to 300 billion US$ by the end of 2020 . The decline in Europe may be as high as 51-77% . The story of 2020 couldn’t have been better described in some dystopian novel.
Sicher, es ist schwer, das Positive in der Pandemie zu sehen und alle Veränderungen in der Foodservice-Branche einfach hinzunehmen; vor allem, wenn diese Veränderungen wie eine Flutwelle ohne Vorwarnung auf die Branche getroffen sind. Und ja, es wäre zynisch von Covid-19 als positivem Impuls zu sprechen, angesichts der Schließungen und Einschränkungen in fast allen Bereichen, den Lockdowns und verlorenen Jobs.
2020 war das Jahr der Pandemie, von Covid-19. Einschränkungen, Lockdown, Wiedereröffnungen … und wieder Lockdown. Die Foodservice-Branche wurde durch Kontaktbeschränkungen und die erzwungenen Schließungen von Restaurants mit am härtesten getroffen. Wir werden bis Ende 2020 mit einem beispiellosen Umsatzverlust von bis zu 300 Milliarden US$ konfrontiert sein. In Europa kann der Rückgang 51-77% betragen . Die Geschichte des Jahres 2020 hätte nicht besser in einem dystopischen Roman beschrieben werden können.
You are right. It is difficult to see the pandemic’s positive effect and accept some of the change as a benefit, especially if these changes were made to the industry without warning. It would be cynical to speak of Covid-19 as a positive impetus in the face of closures in almost all segments and strokes of fate for so many, which become more real the closer we are to those affected. Despite alarming numbers and the fact that the pandemic is far from being over, Covid-19 forces to reshape and reinvent the industry accelerating changes in a few months, which we would otherwise have seen only in years.
The food- and foodservice industry as we know it today will not change – it will turn upside down! Looking at 2030, consumers will understand their influence and share on the way ahead of us. Being in the comfortable position to choose whatever food we desire, there will be more choices and at the same time limitations on the table. Especially ethical and environmental issues will come even more in sight, while individual behavior and needs fragment the food (-service) industry. However, there is no reason to worry, because the chances within are plenty!
