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Category Archives: Tendenz

Tendenz

A Revolutionary Approach to Reducing Food Waste in Germany: The Bread-Saving Movement

Posted on by Aristote
Different bread types on a table
22
Feb
In Germany, a country renowned for its bread culture, the issue of food waste, particularly concerning bread and baked goods, has prompted innovative solutions aimed at reducing waste while offering consumers opportunities to save money. With approximately one-third of food globally going to waste, Germany has seen a significant shift towards more sustainable consumption practices. This article delves into the various initiatives, apps, and bakeries dedicated to saving leftover bread from being discarded, emphasizing the impact these efforts have on the environment, economy, and society.
 

Innovative Apps Leading the Charge

 
Germany has witnessed the rise of mobile applications designed to combat food waste, connecting consumers with surplus food from restaurants and bakeries at reduced prices. Two standout apps, Too Good To Go and ResQ Club, have become particularly popular among environmentally conscious consumers. Too “Good To Go” allows users to purchase “surprise boxes” of food that would otherwise be discarded, at a fraction of the original price. These boxes often contain a variety of dishes, with the packaging focusing on sustainability. Similarly, “ResQ Club” offers the chance to save meals from going to waste, fostering a culture of environmental protection and supporting local businesses by providing culinary experiences from unsold food.
 

Foodsharing: A Community Effort

 
Another noteworthy initiative is foodsharing, a platform facilitating the rescue and distribution of surplus food, including bread and baked goods. Foodsharing enables individuals to find local stores selling bread from the previous day, encouraging the community to partake in reducing food waste. This initiative not only helps save food but also promotes a sense of community and responsibility among participants.
 

Zu gut für die Tonne!

 
The “Zu gut für die Tonne!” initiative is a key component of Germany’s national strategy to combat food waste, spearheaded by the Federal Ministry of Food and Agriculture (Bundesministerium für Ernährung und Landwirtschaft, BMEL). This initiative represents a comprehensive effort in Germany to tackle food waste across the entire supply chain. With an estimated eleven million tons of food waste generated annually in Germany, the initiative, under the guidance of BMEL, focuses on reducing waste through a societal approach. It offers strategies and practical tips for home management, such as planning, proper storage, preservation, and repurposing leftovers to minimize waste. Additionally, it promotes engagement through national strategies, public action days, awards for waste reduction efforts, and educational resources. The initiative also provides a platform for projects and individuals dedicated to valuing food and reducing waste, offering tools and visibility to enhance their impact. Through its activities and resources, “Zu gut für die Tonne!” aims to educate and mobilize citizens, businesses, and policymakers towards a more sustainable and conscious approach to food consumption and waste management, all under the auspices of the BMEL.
 

Bakeries Embracing Sustainability

 
A key aspect of the movement against food waste in Germany is the role of bakeries. Many bakeries across the country offer bread and baked goods from the previous day at reduced prices, providing an eco-friendly solution to the issue of surplus food. These products, despite being “from yesterday,” maintain their high quality and taste. Among the bakeries participating in this initiative are Peter’s gute Backstube in Baden-Baden, Second Bäck in Berlin, and Bäckerei Lechtermann in Bielefeld, to name a few. Each bakery contributes to the larger goal of reducing waste while offering consumers quality products at lower prices.
 

Vortagsläden: A Sustainable Model

 
An innovative approach to tackling food waste is the concept of Vortagsläden or “previous day’s shops”, where bakeries sell leftover baked goods at significantly discounted prices. This model not only addresses the issue of surplus food but also provides consumers with affordable options for high-quality bread and pastries. Examples of such stores include Second Bäck meets cookomania in Berlin, Vortagsladen Geiping in Datteln, and Backhaus Zoller Gutes von Gestern in Esslingen. These establishments have gained popularity for their contribution to sustainability and their role in promoting a more conscious approach to consumption.
 

The Impact of Bread-Saving Initiatives

 
The bread-saving movement in Germany illustrates a broader shift towards more mindful eating habits and responsible consumption. By embracing these initiatives, consumers can play a part in a global movement aimed at reducing food waste. For restaurants and bakeries, participating in such programs offers an opportunity to tap into a growing market of environmentally aware customers while also contributing to sustainability efforts. The challenges of integrating these practices, such as higher procurement costs and the need for stringent certification processes, are outweighed by the potential benefits, including customer satisfaction, loyalty, and market share growth.
 

How Call The Service Complements the Fight Against Food Waste with Digital Innovation

 
In addition to these grassroots and technological efforts to combat food waste, digital platforms like Call The Service are revolutionizing the dining experience by offering efficient service management. By enabling customers to order, pay, and communicate their dining preferences directly through their smartphones, Call The Service not only streamlines operations for restaurants and bakeries but also supports the reduction of food waste by allowing precise ordering, reducing the likelihood of surplus food. It frequently occurs that waiters mistakenly take the wrong order, resulting in the need to discard it.
 
In conclusion, the effort to save leftover bread in Germany is not just a trend but a reflection of the evolving relationship between consumers and their food. It highlights the importance of health, sustainability, and ethical considerations in today’s society. As this movement continues to grow, it serves as a model for other countries and industries, showcasing how innovative solutions can address the pressing issue of food waste, one loaf at a time.
Tendenz

Embracing Halal and Organic: A Smart Choice for Restaurants?

Posted on by Aristote
Halal and organic food labels
21
Feb

In recent years, the food industry has seen a significant shift towards more specialized dietary trends, including Halal, organic, and other specialty food categories. This movement isn’t just a fleeting fashion; it’s a reflection of consumers’ growing awareness and concern about health, sustainability, ethical standards, and religious compliance in their food choices. For restaurants, adapting to these trends isn’t just about expanding their customer base—it’s about aligning with a global movement towards more responsible and conscious consumption. But are these options genuinely better than the conventional fare found in supermarkets, and what is their importance for restaurants? Let’s delve deeper.

The Rise of Halal and Organic Foods

Halal Foods: Halal food adheres to Islamic dietary laws, which specify what is permissible for Muslims to eat. The demand for Halal products has skyrocketed, not only among Muslim consumers but also among non-Muslims who associate Halal with ethical meat processing and quality.

Organic Foods: Organic food is grown without the use of synthetic pesticides, genetically modified organisms (GMOs), and artificial fertilizers. It’s sought after for its perceived health benefits, environmental sustainability, and natural farming practices.

Are They Actually Better?

Health Benefits: Both Halal and organic foods are often perceived as healthier options. Organic foods are lauded for their lower pesticide levels and potentially higher nutrient profiles. Similarly, Halal meat is considered healthier by some due to the blood drainage process, which could lead to better meat preservation and hygiene. Furthermore, halal meat avoids the inclusion of detrimental additives, preservatives, and chemicals, presenting it as a healthier alternative to other meat varieties

Environmental Sustainability: Organic farming practices are generally more sustainable and eco-friendly, promoting biodiversity and reducing pollution from synthetic chemicals. Halal slaughtering practices, when performed ethically, emphasize animal welfare, though the environmental impact largely depends on broader farming practices.

Ethical Considerations: For many, the appeal of Halal and organic foods lies in their ethical standards. Organic foods support ethical farming practices, while Halal foods cater to religious dietary requirements, offering peace of mind to consumers who are mindful of their food’s origin and production process.

Importance for Restaurants

Diversifying Consumer Base: By incorporating Halal, organic, and specialty food options into their menus, restaurants can cater to a broader audience. This inclusivity not only attracts customers with specific dietary preferences but also those who prioritize health, sustainability, and ethics in their food choices.

Competitive Advantage: Offering these options can differentiate a restaurant from competitors, positioning it as a forward-thinking establishment that is responsive to global food trends and consumer demands.

Brand Reputation: Aligning with these dietary trends can enhance a restaurant’s reputation. It signals a commitment to quality, health, and ethical standards, strengthening customer trust and loyalty.

Challenges and considerations

Integrating Halal, organic, and specialty foods into a restaurant’s offerings comes with various challenges. These include higher procurement costs due to the need for high-quality ingredients and stringent certification processes that ensure strict adherence to specific dietary regulations. Moreover, preventing cross-contamination often requires significant kitchen modifications, such as setting up separate preparation areas for Halal and non-Halal products or acquiring special cooking utensils and equipment for organic foods.
 
Restaurants need to carefully weigh these challenges against potential benefits, such as tapping into new customer segments and enhancing the brand image as a responsible and ethical business. Additionally, market demand is a crucial factor to consider. Analyzing the local market and understanding the target audience are key to determining whether investing in Halal, organic, and specialty offerings is a profitable decision for the restaurant.
 
Furthermore, implementing these offerings requires ongoing staff training to ensure all employees are familiar with the specific requirements and standards of these dietary forms. This is not only important for adhering to standards but also for competently answering customer queries. Transparent communication with guests about the origin of ingredients and preparation methods also contributes to building trust and satisfaction.
 
Overall, the successful integration of Halal, organic, and specialty foods into a restaurant’s offerings requires a comprehensive strategy that considers both operational challenges and market potential. With proper planning and implementation, these offerings can become an important unique selling point that enhances the restaurant’s competitiveness and appeal.
 

Conclusion

The popularity of Halal, organic, and specialty food trends reflects a broader shift towards more mindful eating habits. For restaurants, embracing these trends offers an opportunity to tap into a growing market of health-conscious and ethically driven consumers. While there are challenges in adopting these dietary options, the potential for increased customer satisfaction, loyalty, and market share makes it a worthwhile endeavor. Ultimately, the move towards Halal, organic, and specialty foods is not just a trend but a reflection of the evolving relationship between consumers and their food, emphasizing health, sustainability, and ethical considerations.

Tendenz

The Role and Importance of Uniforms in Restaurants

Posted on by Aristote
Realistic culinary chef uniforms in black and red
20
Feb

In the highly competitive restaurant industry, creating a memorable dining experience for guests involves much more than just serving great food. The aesthetic appeal, ambiance, and even the staff’s appearance play a crucial role in shaping the customer’s overall impression. This is where the use of uniforms comes into play, serving as a critical element in defining a restaurant’s brand identity, promoting professionalism, and ensuring hygiene and safety.

Enhancing Brand Identity and Cohesion

Uniforms are a powerful tool for establishing and reinforcing a restaurant’s brand identity. They serve as a visual representation of the brand, embodying its values, theme, and ethos. Whether it’s a fine dining establishment with elegant, tailored suits or a casual eatery with vibrant, themed attire, uniforms help create a cohesive look that enhances the dining atmosphere. This visual cohesion makes the brand more memorable to patrons, contributing to customer loyalty and repeat business.

Promoting Professionalism

The appearance of the staff is a direct reflection of a restaurant’s standards and level of professionalism. Uniforms instill a sense of pride and responsibility among employees, encouraging them to maintain a professional demeanor. They level the playing field, eliminating any distinctions based on personal attire, and focus the attention on the quality of service provided. This professionalism is not only appreciated by customers but also fosters a positive work environment, enhancing team spirit and work ethic.

Ensuring Hygiene and Safety

In addition to their aesthetic and branding benefits, uniforms play a vital role in maintaining hygiene and safety in the kitchen and dining area. Specialized uniforms, such as chef coats made from fire-resistant materials, aprons, and non-slip shoes, are designed to protect staff from common hazards such as hot spills, slips, and cuts. By providing employees with the appropriate attire, restaurants underscore their commitment to safety and sanitation, an aspect critically evaluated by patrons in their dining choices.

Customer Trust and Confidence

Uniforms convey a sense of professionalism and competence, which can increase customers’ trust in the quality of food and service they will receive. This perceived professionalism can enhance the overall dining experience.

Facilitating Customer Service

Uniforms also aid in the smooth operation of customer service. They make staff easily identifiable, allowing guests to know whom to approach for assistance. This is particularly useful in busy or large dining spaces where patrons may need guidance or have requests. The uniform serves as a beacon, enhancing the customer service experience by ensuring that help is readily identifiable and accessible.

Advertising and Marketing

Interestingly, uniforms can also function as a subtle yet effective marketing tool. A well-designed uniform can catch the eye of passersby, pique their curiosity, and even entice them to visit the restaurant. Furthermore, employees wearing the uniform outside the premises become walking advertisements, increasing brand visibility and potentially attracting new customers.

Conclusion

The strategic use of uniforms in restaurants transcends mere attire. It is an integral component of the brand’s identity, an emblem of professionalism, a testament to the establishment’s commitment to hygiene and safety, and an aid in customer service and marketing. As the restaurant industry continues to evolve, the thoughtful design and implementation of uniforms will remain a staple in crafting a distinctive and memorable dining experience.

Tendenz

🍽 Mastering the Menu of Talent: Culinary Recruitment and Staff Retention Secrets

Posted on by Aristote
Restaurant team taking a picture outside
07
Nov

In the bustling kitchen of the restaurant world, where every role is crucial to creating a memorable dining experience, hiring and retaining the right staff is akin to perfecting a signature dish. Here’s a recipe for serene recruitment and a full house of loyal employees.

1.🌱 Seed Potential, Harvest Success:
Look beyond the culinary degrees and experience. Hire for zest and a palate eager to taste new experiences. When scouting for talent, consider those with a passion for flavor and a hunger to innovate. These are the chefs and staff who will not just follow recipes but will help you create new ones for success.

2.👥 From Kitchen to Table: In-House Recruitment:
Keep your talent search as close as your food suppliers. Cultivate a network within your locale – your in-house team knows the ingredients that make your restaurant unique and can recommend future staff who’ll share your establishment’s taste for excellence and commitment to quality service.

3.📈 Career Ladders in the Culinary World:
Just as a dish evolves from prep to plating, so should your team’s career paths. Regularly discuss career goals and provide opportunities for growth. Whether it’s a sous-chef aiming for the head chef position or a server who wants to learn sommelier skills, support their ambitions. This investment in their future will pay dividends in their loyalty and the dining experience they provide.

By applying these strategies to your hiring and retention efforts, you can create a thriving work environment where staff feels valued and patrons can sense the team spirit, one plate at a time.

Guide, Unkategorisiert, Tendenz

Restoration Renaissance in France Post-COVID: Evolution under the microscope

Posted on by Aristote
Man doing data analysis
06
Nov
La pandémie de COVID-19 a été un coup dur pour de nombreux secteurs, et le marché de la restauration en France n’a pas fait exception. Avec des confinements successifs et des restrictions sanitaires, le secteur a dû faire preuve de résilience et d’innovation. Dans cet article, nous explorons comment le marché de la restauration en France s’est transformé depuis la fin de la période COVID.

1. Impact de la COVID-19 sur la Restauration :
La crise sanitaire a entraîné des fermetures temporaires de restaurants, avec des baisses significatives du chiffre d’affaires pour bon nombre d’entre eux. Selon une étude de Gira Conseil, le marché de la restauration en France a perdu près de 34% de son chiffre d’affaires en 2020 par rapport à 2019[1].

2. Aides de l’État et Résilience du Secteur :
L’État français a réagi rapidement en instaurant des mesures telles que le fonds de solidarité, les exonérations de charges sociales, et les prêts garantis par l’État (PGE)[2]. Ces aides ont été cruciales pour soutenir les restaurateurs dans cette période difficile.

3. Transformation et Adaptation :
Face à la crise, les restaurateurs se sont adaptés en diversifiant leur offre. La vente à emporter et la livraison à domicile, par exemple via des plateformes telles que Just Eat ou Deliveroo, ont connu un essor[3]. De plus, les concepts de “Dark Kitchens” ou cuisines fantômes ont émergé, offrant uniquement des services de livraison[4].

4. Redéfinition des Priorités des Consommateurs :
L’importance de l’hygiène et de la sécurité alimentaire est devenue primordiale. Les restaurateurs ont répondu à ces préoccupations en mettant en place des protocoles sanitaires stricts et en assurant la transparence dans la gestion de l’hygiène[5].

5. Perspectives :
Alors que la France sort progressivement de la crise sanitaire, le marché de la restauration est sur la voie de la reprise. La digitalisation des services, l’évolution des préférences des consommateurs et la poursuite des innovations culinaires devraient continuer à façonner le secteur.
Conclusion :
Le marché de la restauration en France a traversé une période tumultueuse, mais a également montré une capacité remarquable à s’adapter et à se réinventer. Les leçons tirées de la pandémie et les transformations en cours sont susceptibles de redéfinir le paysage de la restauration pour les années à venir.
Sources :
1. Gira Conseil, “Bilan 2020 de la restauration en France”. ↩
2. Ministère de l’Économie, des Finances et de la Relance, “Plan de relance et aides aux entreprises”. ↩
3. NPD Group, “Le marché de la livraison de repas en France”. ↩
4. FoodServiceVision, “Les Dark Kitchens en France”. ↩
5. BVA Group, “Les Français et les nouvelles habitudes alimentaires post-confinement”. ↩