En Trend & Taste

Edition 2009 ® Take the initiative!Grasp the opportunity! This side of Africa!on page 4 and further topics: ? Eviva German Tapas!? Gourmet Burger? SALOMON Food World ®Creative ? Ideas with added value And the winner is ??But we don?t want to go meeting troublehalf way. Because the slump in consumerspending can also represent an opportu-nity ? providing you take countermeasu-res in good time and face up to thechallenge ? hoever can afford that? ? Thisdespairing sigh from millions of European consumers is growingever louder. Small wonder, as petrolcosts continue to climb, rising groceryprices mean the shopping basket can nolonger be filled for the same sum, andspiralling energy costs leave manyapartments unheated. The logical con-sequence: Save wherever possible. Thelatest studies indicate that this will se-riously affect restaurant operators.Then there?s also the discussion on thesmoking ban which is becoming law inmore and more countries. Photo: getty DearReader, with determination and fresh ideas. Actively approach yourguests. Those who wait too long, willwait in vain. With new motivation youwill emerge victorious from the battlefor bookings. While the system gastro-nomy trade can call on its own marke-ting departments to develop suitablecountermeasures, the individual re- Escape from theprice discussionwith new creativeoffers. a joint strategy is required today. Dark clouds are appearingon the horizon. The consumer is being drenched by a delugeof exorbitant price increases for groceries, petrol, electricityand gas. And where the light of economic upturn so recentlyshone, the winds of buyer reluctance can now be felt increa-singly keenly. Thunderstruck, millions of people find them-selves helpless in the face of a flood of price increases whichthey can only hope to survive through rigorous belt-tighte-ning. In the midst of this catastrophe stand the restaurateursas the possible main victims of the ever-rising tide of spendingcuts. However, before the heavens finally open, there is ashimmer of hope on the horizon: A consumer spending slump and ?no smoking? ? two scenarios leadingto falling bookings and lower turnover per receipt. Thelean times are set to last well into the year 2009. Many insol-vencies are anticipated.WSolutions for guiding your business successfully through the consumer slowdown staurant owner is often dependent on external advice and sup-port. That?s why we have compiled a number of recommendationsspecially for you, to help you successfully negotiate the dange-rous obstacles. (? Continued on page 2) Great taste Great taste A joint approach is impera- tive today, if we are to successfully master the storms threa-tened for tomorrow.Vegetarian culinary trends in mini format! in mini format! (? Continued on last page) Vegetarian culinary trendsn the late 90s, SALOMON ®was the pioneer in bringing the I wrap ?across the pond? to Germany and made it a genuinehit in the trendy scene. In 2007 the time was then ripe forthe next trend sensation: The Mini Wrap took to the stage as a trio:?Oriental Chik?n ®?, ?Barbecue Chik?n ®?, ?Lemon Chik?n ®?. Applause! A true eatertainment highlight from the very be-ginning. Guests and restaurant owners demanded an encoreand, as ever, their wish was our creative command. This is why,in 2008, in addition to the Mini Wrap ?African Chik?n ®? (see story, page 4), the new Mini Wrap ?Asian Veggie? brings fresh impulses to the finger food segment. The Asian Veggie delightsdiners with a generous filling of fresh, crunchy wok vegetables:bamboo sprouts, carrots, Chinese mushrooms, red peppers, babycorn, water chestnuts, glass noodles, green asparagus and yel-low peppers, along with a full-bodied stir-fry sauce. The combi-stea- mer replaces the Chinese chef. (? Continued on page 8) Now things are getting vegetarian:Small wrap with fresh, crunchy wokvegetables (including green asparagus,yellow peppers, water chestnuts)and a tasty wok-soja-sauce.