Bakery & Pastry Time
The bakery and pastry sector is booming worldwide, meeting new consumer demands (pleasure, innovation, convenience and health), driving the creation of new hospitality concepts, and leading equipment manufacturers to focus…
Towards a food safety culture in mass catering, beyond regulation
Food hygiene and safety have and always will be a cornerstone of all cooking processes. For years, food safety in collective catering was synonymous with compliance: records, HACCP, inspections and…
Beyond the espresso: the trends shaping the future of coffee shops
Coffee shops have ceased to be just a break in the day to become small universes where gastronomy, design and community converge. In this new…
Technology and digitalisation in the fight against food waste in mass catering
International Food Loss and Waste Awareness Day (#FWLDay) was held on 29 September to draw attention to the problem of food waste and encourage action to reduce it. To…
Intelligent compact ovens, grills and rotisserie ovens and more new equipment innovations to be seen at Hostelco 2026
Want to see what’s cooking in the world of hospitality equipment? This (small) preview of the machines to be exhibited at Hostelco 2026, as well as catching the eye of…
Tableware that Transforms the Experience: How Plates and Glassware Shape Customer Perception
In the restaurant world, small details make a big difference. A well-prepared dish or a quality product is not enough on its own: the customer’s experience…
Coffee at the crossroads: accessibility vs premiumisation
Something’s going on in the world of coffee and cafés; from climate change to new consumer habits and technological and product innovations, it’s a universe undergoing a profound transformation that’s…
Tableware for mass catering: ergonomics, sustainability and quality at every meal
By Ana Turón, Head of Collective Catering and of the Collective Catering Congress When we refer to the quality of a collective catering service, we usually have menus, cooking systems,…