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En Trend & Taste
® T H E W O R L D O F N E W F O O D & E A T E R T A I N M E N T Bollyfood ? the hit in ZDF! SALOMON Good ideas are always in demand. Not just in product develop-ment but also in sales. That?s why, before the start of the beachseason, the promotion team from Q-linaire (VION Holland) setoff by jeep to convince the owners of beach bars and restau-rants of the quality of the SALOMON Food World For the booming beach bars, in particular, the Food World ®Sommerhits bring new pep into the menu. The trend dishes are light, also appeal to vegetarians and, thanksto their high-convenience aspect, are quick to prepare ? as asnack between meals or, augmented with side orders, as a fulllunch or evening meal, in Germany, Holland and the rest of Europe. B ollyfood ? this is not the name of a new cookery show, but rath-er the motto of the canteen at the ZDF broadcasting house. Ina variation on the slogan ?Looking better with the second sta-tion? those responsible apparently thought to themselves ?Eating bet-ter with the second station? and are pampering their staff withIndian specialities from SALOMON Food World ®products. ® Whether Mini Wraps, Asia Cigars, Thai Veggies or Chik?n Sweet Pepper Sticks ? the hard-working ?Beach Boys? wereable to persuade lots of proprietors and chefs that the nume-rous guests from both at home and abroad would be delightedto find a creative alternative to the Dutch ?national dish? ? Fri-kandel. ®. With new exotic odors wafting around their noses, the TV staff were able to feel trans-ported to Arabian Nights in their lunch breaks. A culinary jaunt intoa fascinating food world which is attracting increasing numbers offans in Germany. The chefs in the canteen kitchen created their own Indian soups for this motto and placed their faith in the major ethno-food competence of SALOMON Food World ®when it came to the main dishes. So from our range of ?World of India? products in- cluding Chik?n ®Sticks ?Tandoori? or ?Madras Veggie? with such ingredients as basmati rice, sauces, vegetables or mint yoghurt, acomplete, high-quality menu emerged. The enthusiasm among theguests was enormous. Although the suggestion that those in controlof programming immediately wanted to buy up the broadcastingrights for BOLLYWOOD films, is nothing more than a rumour. But whatis by no means a mere rumour is the fact that our India Hits are not justideally suited to the trend-based restaurant trade. In the bulk consu- mer segment too those in authority can set new trends with fascina-ting flavours from far-away worlds. Preparation is high convenience. Deep-fat fryer or combi-steamer re-place the Indian chef ? simple, fast and conve-nient. Just what is needed in large-scale catering. The ?Beach Boys? l.t.r.:Remco Kerssens, Henk Lefers, Gerben Stegmanand Sebastian Boer. ? BombayOnion? Delhi Chik?n (? Continued from title page) (? Editorial, continued from front page) Great taste in mini format!Great taste in mini format! For us, as your partner, this means an ongoing obligation toprovide active support. And this is where we do even greaterjustice to the name of ? GoaChik?n®? MadrasVeggie OR IG I N A LR E C I PE Whether on the flying buffet, as a welcome snackat the hotel bar or in event catering, thelight, low-calorie and healthy treat offers numerous possible uses in all gastro-nomic food sectors. SALOMON Food World ®than ever be- fore, because our world is a global one, offering not only in-novative quality products, but also supplying you with all thenecessary instruments for profitable sales. In all areas weoffer you genuine ADDED VALUE for greater value genera- ? CalcuttaPineapple And with thetrendy Mini WrapStand from our Sales tion and profitability. Against a backdrop of growing con-sumer reticence, we have further intensified our efforts inthis direction and drawn these together in a new sales pro-motion system for all restaurant operators: Power Shop, you can reallygive the Asian Veggie the startreatment. SALOMON Food- ®Massala World®Creative. In this elaborate manual you will findcreative, user-appropriate recipe ideas, with which you canoffer your guests ?enjoyment without cutbacks? in difficulttimes. The supplementary sample calculations open up additio-nal new paths to lucrative margins. First off the mark is the salespromotion programme for the hotel trade. The manuals forthe other branches will be following soon. But even today weare very much looking forward to your reactions. In additionto these solutions for Allow your creativity free rein! Never stop learning! ?An investment in knowledge always gives the best return?.This idea, formulated by Benjamin Franklin in the 18th century,can still apply today as the maxim for a unique training initia-tive for the hotel and restaurant branch: Hospitality Manage-ment School (HMS) in Dortmund, whose establishment wasinitiated by three renowned partners: Leaders Club Deutschland AGThe European business club of innovative and creative restau-rateurs, which, among other things, commends pioneering gas-tronomic concepts with the Leaders Club Award, and passes on knowledge at fairssuch as barzone, workshops and seminarswith speakers.Food & Beverage ManagementAssociation e.V. (FBMA)The trade association for executives in thehotel and restaurant trade, which in 1993was the first institution in the branch toestablish its own non-profit foundationwith the aim, among others, of ?promo-ting vocational, supplementary and furt-her training activities to improve thequality of service in the hotel and restaurant trade to the be-nefit of the consumer.?WIHOGA DortmundWith over 30 years experience in vocational and further trai-ning, the WIHOGA is among the leading third level institutes inthe hotel and restaurant branch in Germany. Since January 2007the most modern and largest of the hotel colleges boasts a newcampus, which positively enhances the learning environment. greater quality and attractiveness, A concept that's catching onHMS is dedicated entirely to young managers, who can trainfurther in so-called ?training modules?. 8-10 of these modu-les are offered every year. Each unit involves a fee. Units last1.5 days and involve theoretical instructions, a laid-backtrend get-together at an in-scene location, the practical on-site training. This you will find lots of products for perfect presentation in ourSales Power-Shop. Numerous tips in the title story and furt-her sales offensives close the circle and show the oppor-tunity-strewn path out of the problem zone.For you as a restaurant owner, and for us as your partner,this means proactively facing the challenges of the future.With motivation, dedication and good concepts you can we-ather the storm of cost-cutting measures and emerge streng-thened. Action instead of reaction is the line of approach.The sooner, the better. And we will not be leaving you out inthe rain. Have a word with us. We will support your ideaswith internationally-recognized trend products, creative va-riations on traditional cuisine and appropriate sales aids, sothat you can be sure of the applause of your guests in the fu-ture too.Your Philip Dean Kruk-De la Cruz edutainment seems to appeal. The first training units were booked out. The individual units can be booked inde-pendently of one another, depending onthe specific interests. Participants receiveofficial confirmation and 100 ?credits?.?Students? who have amassed at least 600credits within a period of 18 months cantake an examination to acquire the WI-HOGA ?Hospitality Manager? Certificate.Topics such as ?Standard and Quality Management?, ?Catering and EventManagement?, ?Staff Management &Motivation? give an indication of the di-versity of the material covered, which can The fun way to learn ? in the laid-back seminar atmosphere. provide valuable assistance in ?jump starting? a successful career.For SALOMON Food World Bernd Stark ®too, promoting young talent is a Managing Director decisive criterion for the creation of jobs as well as quality as-surance in the future. For this reason, we are supporting the HMS in its valuable work ? as a sponsor through our member-ship in Leaders Club Deutschland. Interested? Further information on HMS is available underwww.wihoga.de. I M P R E S S U M Publisher:SALOMON Food World Design, text and layout:RESAS COMMUNICATION & DESIGNGmb H & Co. KGSchwagerstr. 12 · D-33739 Bielefeld Tel.: +49(0)5206/4797 + 4555Fax: +49(0)5206/5094 E-Mail: info@rcd.de · Internet: www.rcd.de For enquiries please contact Nicole Emmermann, via E-Mail: nemmermann@salomon-mail.de ®Gmb H Nordring 13 · D-63762 Großostheim Tel.: +49(0)6026/506-214/226 Fax: +49(0)6026/506-218Internet: www.salomon-foodworld.comwww.vionfood.com · A VION COMPANYEditor and production management:Philip Dean Kruk-De la Cruz E-Mail: pdkruk-delacruz@salomon-mail.de 8zurück zum Anfang von "En Trend & Taste"