INTERNATIONAL.The December edition of The Foodie Report is published today. Dedicated to travel-related, revenue-generating food & beverage, the e-Zine is published by The Moodie Report in digital format and is entirely free of charge.
The Foodie Report speaks to German chef Claudio Urru who heads Stuttgart Airport’s Top Air Restaurant, the only airport restaurant in Europe with a Michelin star.
Keeping the spotlight on Germany, we explore the F&B offer at German rail transport giant Deutsche Bahn, whose commercial team give Genevieve Knevitt a tour of key dining concepts in Berlin railway stations and onboard trains.
An interview with global concessionaire SSP’s German operation offers further insight into the tastes of the German rail traveller and the commercial opportunity that results.
For our personality profile we speak to American travel writer Harriet Baskas who regales us with her passion for airports and shares her thoughts on the airport food & beverage industry.
This issue’s Consumer Focus section presents the second instalment of our two-part feature on the hot topic of airport food & beverage pricing. In this debate, we give the industry a chance to address concerns raised by travellers in our last issue.
Our popular Front Line section, highlighting excellence in customer service within the travel F&B environment, features HMSHost’s Debi Rivera, an associate and training specialist determined to help enhance the concessionaire’s dining offer.
Elsewhere, The Foodie Report reveals what F&B gems US feature series Dining for Dealmakers finds at Sydney Airport.
Also in Australia, The Foodie Report Editor Martin Moodie talks to one of the great pioneers of our industry, Peter Butts, Founder and Owner of Airport Retail Enterprises, which this year celebrates 40 years of achievement in the airport dining sector.
Lastly, in our Review section, our mystery correspondent travels to Hong Kong International Airport to see what Café Deco Restaurant & Bar has to offer travellers.
The launch of The Foodie Report in August this year generated considerable interest from airports, F&B operators and related companies around the world, with several hundred subscription requests received since Issue 1 was published.
The Foodie Report is published ten times a year. To subscribe, please email Sinead Moodie at firstname.lastname@example.org