The Evolution of Finger Food! - SALOMON FoodWorld
The Evolution of Finger Food! - SALOMON FoodWorld
The Evolution of Finger Food! - SALOMON FoodWorld
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
CONTENTS ■<br />
W<br />
<strong>The</strong> <strong>Evolution</strong><br />
<strong>of</strong> <strong>Finger</strong> <strong>Food</strong>!<br />
hoever would have thought that finger<br />
food would one day be the word on<br />
everyone’s lips? <strong>The</strong>se little appetizers for<br />
in between meals have stormed up the charts<br />
to an astounding international victory. In the<br />
last few years, finger food has begun exerting a<br />
strong influence on eating habits throughout<br />
the entire western world.<br />
Once found only among trendsetters in scene<br />
gastronomy, finger food today stands for a<br />
new modern way <strong>of</strong> eating, right across the<br />
globe. Changes in our eating habits ”took a<br />
hand” in the success story, in every sense <strong>of</strong> the<br />
word. <strong>The</strong> time factor was the decisive element,<br />
bringing with it altered requirements: Fast<br />
meals, that are light and tasty, fun to eat and<br />
rich in variety. That can be taken along and<br />
enjoyed as one’s schedule permits. A further<br />
Back to nature<br />
■ <strong>The</strong> new trends<br />
■ <strong>The</strong> fantastic four<br />
■ Green for go<br />
■ Time is money<br />
■ All dressed up<br />
■ Wraps<br />
■ Call a book<br />
■ Heartbreaker<br />
■ Sunny Burger - the ultimate<br />
taste <strong>of</strong>fensive<br />
■ Know How with Links<br />
■ Festival <strong>Food</strong> Star<br />
factor in the enormous<br />
popularity <strong>of</strong><br />
finger food snacks is<br />
their unlimited versatility.<br />
Red Hot Chili Poppers®<br />
Mozzarella<br />
Sticks<br />
Buffalo Chik’n Wings<br />
Chik’n Pineapple Sticks<br />
It’s all in there – from<br />
fast-food to the gourmet snack<br />
It was the simple finger food creations <strong>of</strong> the<br />
fast food chains such as onion rings in a crispy<br />
breadcrumb coating which laid the foundations<br />
for what was to become an enormous<br />
world-wide hit.<br />
In the meantime numerous aspects <strong>of</strong> the taste<br />
pr<strong>of</strong>ile have altered, becoming more creative,<br />
adventurous and demanding. Shaped by the<br />
”in” ethnic cuisines – Tex Mex, Asia, California<br />
– the range <strong>of</strong> flavors has continued to expand,<br />
giving us a new ”food dimension”, rich in choice,<br />
versatility and taste experience – simply a<br />
real ”<strong>Finger</strong> <strong>Food</strong> World”.<br />
Today finger food has matured to full social<br />
acceptance having made the leap from fast<br />
food via ”scene” gastronomy to the kitchens <strong>of</strong><br />
the top restaurants. An inexplicable phenomenon?<br />
Not really, for where immense versatility,<br />
imaginative food designers and new consumer<br />
eating habits meet, success is almost inevitable!<br />
Continued page 8<br />
Magic <strong>of</strong> Asia:<br />
fried DIM SUM<br />
Welcome to<br />
the new FINGER<br />
FOOD WORLD<br />
your ”US <strong>Food</strong> Hits” now gives you even more<br />
extensive coverage <strong>of</strong> the latest developments. <strong>The</strong><br />
new ”FINGER FOOD WORLD” provides faster<br />
and more comprehensive information on global<br />
food trends. Increasingly, the classic fast food sector<br />
with its hand-held food is turning into a finger<br />
food market. This no longer has a strictly American<br />
flavor. <strong>The</strong> new ”FINGER FOOD WORLD”<br />
unites pitas and wraps with nachos, tapas and<br />
dim sum as well as innovative impulses from the<br />
international hot spots. <strong>Finger</strong> food is the absolute<br />
shooting star in the street food sector, with the<br />
trend towards naturalness and freshness also<br />
making itself felt. Even more vegetables, salads<br />
and cheese will ensure that finger food continues<br />
to be geared nutritionally towards the needs <strong>of</strong> the<br />
health conscious. <strong>The</strong> conventional pasta or rice<br />
dishes too, and even potato products with sausage,<br />
will be transformed into street food to cater<br />
for the requirements <strong>of</strong> the mobile generation.<br />
Your ”FINGER FOOD WORLD” will keep you<br />
posted on all these developments. With greattasting<br />
news and trends hot <strong>of</strong>f the press.<br />
Have fun reading about them.<br />
Kind regards,<br />
Philip Dean Kruk E<br />
Two highlights<br />
for insiders and<br />
T<br />
trendsetters<br />
he NACS Show from 20 –23<br />
October, 2001 in Las Vegas.<br />
With over 1,000 exhibitors it<br />
is not only the world’s biggest<br />
convenience show. Here the USA<br />
impressively displays its leading<br />
position for demand-oriented,<br />
tailored convenience products.<br />
For example the customized<br />
ranges and systems in various<br />
sizes which can be individually adapted for<br />
every distribution channel. A ”must-see” for all those<br />
interested in convenience products in the food area, particularly<br />
out-<strong>of</strong>-home eating.<br />
Continued page 8<br />
D I T O R I A L
Picture; Zefa<br />
T<br />
he fitness and wellness movement <strong>of</strong> the 80’s and<br />
90’s triggered a new body awareness which went<br />
hand in hand with a change in dietary perceptions.<br />
We have become selective about what we eat, insisting it<br />
be healthy, fresh and, above all, natural. Freshness equates<br />
with quality. It has become a priority with consumers<br />
who believe that what arrives on their plates should<br />
have experienced as little processing as possible. Recent<br />
food scandals have greatly heightened consumer awareness.<br />
While this occasionally takes the<br />
form <strong>of</strong> a dogmatic ”eco-ness”, the<br />
majority prefers<br />
what is<br />
known as<br />
organic<br />
...Organic food – the natural freshness.<br />
food – food which has remained natural in its<br />
consistency, subjected to as little industrial processing<br />
as possible.<br />
This development is at its most advanced in the USA.<br />
Supermarkets specializing in organic food such as<br />
Wholefood Market or Wild Oaks have long had an<br />
enthusiastic following with their immense range <strong>of</strong> fresh<br />
and natural products. In Europe, the British in particular<br />
are at the forefront <strong>of</strong> this new trend to freshness.<br />
And that is not just a recent development.<br />
Trend food conquers the UK<br />
One <strong>of</strong> the leaders in the British grocery trade is the<br />
supermarket chain Sainsbury’s, which started selling<br />
high-quality organic food products 15 years ago. Today,<br />
its range comprises 950 different articles including an<br />
own-brand label. Sainsbury’s received the Soil<br />
Association’s Organic <strong>Food</strong> Award 2000 in recognition<br />
<strong>of</strong> its achievements. It would seem that the whole <strong>of</strong><br />
England has gone back to nature.<br />
Just a few years ago, consumers who were actually<br />
willing to pay more for better flavor and greater<br />
environmental awareness were a sc<strong>of</strong>fed-at<br />
minority – perhaps even written <strong>of</strong>f as eccentric<br />
”ecos”. Those days have gone forever.<br />
Today, an awareness <strong>of</strong> natural<br />
diet has reached the majority<br />
<strong>of</strong> British households who<br />
base their choice <strong>of</strong> food on<br />
health and environmental<br />
aspects with the emphasis<br />
on top quality and fair pricing.<br />
Manufacturers such<br />
as Helen Browning Totally<br />
Organic provide consumer<br />
information on their packaging.<br />
In addition to a detailed<br />
declaration <strong>of</strong> the ingredients, this<br />
information may include, for exam-<br />
Green for go:<br />
<strong>SALOMON</strong> ® cooperates with NATURLAND ®<br />
B<br />
<strong>The</strong> numerous food scandals <strong>of</strong> recent<br />
months have led to a steep rise in<br />
demand for organically-produced meat<br />
and meat products. Consumers insist on safety,<br />
looking for quality and enjoyment with no misgivings.<br />
As a conscientious and competent<br />
manufacturer <strong>of</strong> minced meat products, SALO-<br />
MON ® was quick to recognize the new trend<br />
and has found a highly-qualified cooperation partner in<br />
NATURLAND ® , one <strong>of</strong> the best-known producers <strong>of</strong><br />
organic foods in the country. With the new organic minced<br />
meat specialties from 100% NATURLAND ® organic<br />
beef or organic pork, <strong>SALOMON</strong> ® meets not only the<br />
trend <strong>of</strong> the times but also the taste <strong>of</strong> consumers.<br />
Strictest guidelines for organic minced meat specialties<br />
guarantee the highest quality <strong>of</strong> pleasure.<br />
<strong>The</strong> stamp ”Gemeinschaft der<br />
NATURLAND ® BAUERN”<br />
stands for local, ecologically-managed<br />
farms, dedicated<br />
to humane<br />
animal farming<br />
under<br />
the strictest<br />
guidelines.<br />
Thus, cattle<br />
<strong>SALOMON</strong> ®<br />
Gourmet beefsteak<br />
Wheat grass press<br />
from Haase GmbH<br />
Back to nature...<br />
and pigs are<br />
fed exclusively<br />
ecologicallysoundfodder,<br />
mainly<br />
from the farm's<br />
own cultivation,<br />
which is<br />
free from every kind <strong>of</strong> growth<br />
promoting agents and antibiotics.<br />
All <strong>SALOMON</strong> ® products made from<br />
NATURLAND ® organic meat are produced exclusively in<br />
compliance with the strict <strong>SALOMON</strong> ® quality requirements<br />
and bear the organic seal.<br />
And you can taste the difference, enjoying meat products<br />
made from 100% fresh prime organic beef and<br />
pork. Futurologists predict that consumers’ eating<br />
habits will continue to change over the next ten years<br />
in favor <strong>of</strong> organic products.<br />
Thus, organically- produced food, which<br />
today account for a market share <strong>of</strong><br />
2% <strong>of</strong> all food, will soon achieve a<br />
20% share <strong>of</strong> the overall market<br />
(source: GFK). <strong>The</strong>re is no<br />
doubt: <strong>SALOMON</strong> ® and<br />
NATURLAND ® are on the right<br />
path to the future.<br />
2<br />
<strong>SALOMON</strong> ® Cevap<br />
FINGER FOOD WORLD<br />
ple, a comprehensive<br />
report on the farm<br />
which supplied the<br />
meat for the products.<br />
Even Marks & Spencers<br />
has a long tradition <strong>of</strong><br />
stocking naturally fresh,<br />
chilled precooked meals.<br />
Organic food is already big business<br />
in the UK with the number <strong>of</strong><br />
shops in the City <strong>of</strong> London<br />
mushrooming. And the boom<br />
has only just begun.<br />
Fresh ideas on the plates <strong>of</strong><br />
the gastronomic trade<br />
It was just a short step from the retail grocer’s to the<br />
restaurant. As a trailblazer in the branch, trend gastronomy<br />
demonstrated from the very beginning how the<br />
new taste for freshness can be most effectively presented<br />
to the public in the form <strong>of</strong> varied, crisp mixed salads<br />
and mega portions <strong>of</strong> vitality. Even among fast food<br />
producers. <strong>The</strong> long-established English pubs, on the<br />
other hand, found it more difficult to respond to these new<br />
consumer demands. As<br />
a study carried out<br />
in the Imperial<br />
College at Wye<br />
in Kent revealed,<br />
more than half<br />
<strong>of</strong> regular pubgoers<br />
(52%)<br />
would prefer<br />
healthy, natural<br />
fresh cuisine. An<br />
idea that some pub landlords still have to get<br />
used to. Another idea fast gaining ground in<br />
the UK are tasty smoothies.<br />
Continued page 8<br />
Further up-to-date information<br />
on the topic is to be found here:<br />
http://www.naturland.de<br />
http://www.naturland-markt.de<br />
http://www.salomon-hit.com<br />
http://www.verbraucherministerium.de<br />
http://www.dge.de<br />
Organic lemonade and c<strong>of</strong>fee<br />
Organic Joghurt Drinks<br />
One <strong>of</strong> the biggest food stars at the TOLLWOOD<br />
Festival: Organic minced meat specialities from<br />
<strong>SALOMON</strong> ®<br />
Festival <strong>Food</strong> Star<br />
At this year’s Summer Festival in Germany,<br />
the microphone once again passed from one star to the<br />
next. <strong>The</strong> top-flight pop programme included such greats<br />
as <strong>The</strong> Temptations, Jethro Tull, George Benson, Hubert<br />
von Goisern, Helge Schneider. But it was not the artists<br />
alone who whipped the audience into a frenzy <strong>of</strong><br />
enthusiasm as the fans also had every opportunity to cheer in<br />
the intervals. This was when the <strong>SALOMON</strong> ® hamburgers<br />
made from NATURLAND ® organically produced beef revealed<br />
their star qualities, selling like the proverbial ”hot<br />
cakes”. High praise indeed from a clientele which knows<br />
what it likes when it comes to food.<br />
Picture: Premium
Pleasure, enjoyment, satisfaction and<br />
delight are now assured with the Asian<br />
Delights Selection from <strong>SALOMON</strong> ® .<br />
4<br />
Asian snack highlights in four<br />
different shapes and four<br />
delicious fillings and flavors,<br />
<strong>of</strong>fering something to suit every taste<br />
<strong>The</strong>se are now available as a complete<br />
assortment box from <strong>SALOMON</strong> ® .<br />
And the convenience hit:<br />
all four products can be prepared<br />
quite simply together in the deep<br />
fryer or oven as they all have the<br />
same cooking time. It couldn’t be<br />
easier to serve up a selection <strong>of</strong><br />
creative appetizers. A new highlight<br />
for the evening menu in<br />
scene and trend gastronomy, as<br />
well as an attractive appetizer for<br />
the F&B area and for catering.<br />
1. OLIVENOS<br />
¯<br />
3. CHIK’N HITS<br />
O<br />
livenos! <strong>The</strong> new finger<br />
food hit! Savory<br />
stuffed olives are a popular<br />
classic all over the world.<br />
Recently a spiced-up version <strong>of</strong> this<br />
versatile natural product<br />
has become the ”hot”<br />
new finger food hit, developed<br />
and produced<br />
in the USA by<br />
<strong>SALOMON</strong> ® ’s partner<br />
Anchor.<br />
<strong>The</strong> shooting<br />
stars <strong>of</strong> the<br />
American gastro<br />
scene are now being<br />
presented in Europe exclusively by SALO-<br />
MON ® ¯<br />
. Olivēnos! – sun ride olive<br />
halves stuffed with typical ethnic<br />
cheeses in a crispy bread crumb coating.<br />
Olivēnos! ,deep-fried in less than 3<br />
minutes, are the ideal finger food with<br />
an enormous demand potential. <strong>The</strong><br />
three varieties follow the major food<br />
trends:<br />
TexMex: Olivēnos! Salsa & Cheese. Black olive<br />
halves with a characteristic hot filling <strong>of</strong> salsa,<br />
Monterey Jack and cheddar cheese,<br />
coated in crispy bread crumbs.<br />
4<br />
Duck Spring Roll: A thin crispy dough<br />
roll, filled with tender duck, piquant<br />
spring onions, seasoned with Asian<br />
sauce. Pre-cooked, deep-frozen and<br />
oven-ready.<br />
Chik’n Money Bag: A real eye-catcher!<br />
Crispy dough, filled with tender minced<br />
chicken, white cabbage and prawns.<br />
Pre-cooked, deep-frozen and ovenready.<br />
Vegetable Thai Samosa: Triangular Samosa<br />
pastry pouches which originally come from<br />
Thailand. Filled with delicate glass noodles<br />
and Asian vegetables, all rounded<br />
<strong>of</strong>f with fresh lemon grass. Precooked,<br />
deep-frozen and oven-ready.<br />
Shrimp Sesame Wan-Tan: Thin sesame<br />
dough filled with shrimp pieces, cuttlefish<br />
and surimi from Thailand. Delicately refined<br />
with coriander leaf. Pre-cooked,<br />
deep-frozen and oven-ready.<br />
Mediterran:<br />
Olivēnos!<br />
Parmesan. Green olive<br />
halves stuffed with tasty<br />
parmesan cheese, seasoned<br />
with garlic, coated in crispy bread<br />
crumbs.<br />
American: Olivēnos! Caesar. Green<br />
olive halves with a creamy filling <strong>of</strong> mozzarella,<br />
parmesan and romano cheese, coated in crispy<br />
breadcrumbs and deep frozen.<br />
Fire Roasted Poppers ® 2. FIRE ROASTED<br />
. Also known as ”Chipotle”:<br />
Fire-roasted Jalapeño chili peppers, stuffed with a<br />
blend <strong>of</strong> Monterey Jack and Cheddar cheese,<br />
rounded <strong>of</strong>f with a colorful vegetable<br />
mix. Coated in crispy herb breading.<br />
Deep frozen.<br />
3<br />
arefully-selected books reveal the latest from the<br />
world <strong>of</strong> ”in” trend cuisine. <strong>The</strong>y are reference<br />
works, entertaining and exciting reading, recipe collections,<br />
trend guides and valuable suppliers <strong>of</strong> ideas – in<br />
short, each one a ”must-have” for anyone interested in the<br />
subject and those who simply enjoy eating<br />
Authentic Tex Mex cuisine<br />
<strong>The</strong> very design and appetizing presentation<br />
<strong>of</strong> the Chevys & Rio Bravo ”Fresh<br />
Mex Cookbook” make for true enjoyment.<br />
And the wonderful authentic<br />
recipes for fajitas, smoky salsas, spicy<br />
Tacos and lots <strong>of</strong> other delicacies make the first<br />
cookery book from the Californian Tex Mex virtuosos a<br />
real hit. Easy ordering under www.amazon.de, Ten Speed<br />
Press, ISBN 1-58008-191-6 · (DM 44,22) % 22,61*<br />
THE NEW TRENDS<br />
Call a book!<br />
Books currently available to order<br />
C<br />
Attention bargain hunters. <strong>The</strong> few remaining<br />
copies – only while stocks last<br />
▲ ▲ ▲<br />
”Top Secret Restaurant<br />
Recipes” reveals the<br />
secrets <strong>of</strong> the most<br />
popular American<br />
restaurant chains.<br />
Everything you ever<br />
wanted to know about their<br />
successful products. In detail,<br />
including recipes. Wow!<br />
(DM 29,--*) % 14,83*<br />
Bobby Flay´s ”Bold American <strong>Food</strong>” is<br />
living pro<strong>of</strong> <strong>of</strong> the revolution in<br />
America’s restaurant kitchens. With his<br />
Mesa Grill in New York, the author is himself<br />
one <strong>of</strong> the founding fathers <strong>of</strong> the<br />
”New Cuisine” in the USA. A book packed<br />
full <strong>of</strong> ideas for new taste experiences and<br />
spectacular preparation. It’s great!<br />
(DM 86,--*) % 43,97*<br />
"Wraps” – the handbook for the trend. (DM 32,71*) % 16,72*<br />
Please address your book orders to:<br />
Hotline 008000/7256666<br />
* plus P + P<br />
U<br />
nmistakable even at first glance with<br />
its extra-easy-hold bamboo skewer.<br />
Chik´n Pineapple Sticks. Extra tender, marinated<br />
chicken breast pieces, alternating with<br />
juicy pineapple cubes. Pre-cooked.<br />
Chik´n Onion Sticks. Hand-skewered mildly<br />
marinated chicken breast pieces alternating<br />
with delicious onion pieces. Pre-cooked.<br />
Chik´n Teriyaki Sticks. Asian treat with chikken<br />
breast pieces marinated in soya sauce, ginger<br />
and Japanese wine. Pre-cooked.
Time is money: Take away – the golden opportunity<br />
M<br />
odern life is shaped by<br />
constant change, and a<br />
pace which is increasing all<br />
the time, affecting jobs, leisure<br />
and meals. Time is <strong>of</strong> essence,<br />
particularly in the major cities, as<br />
the gastronomic<br />
trade<br />
has discovered<br />
for itself. More and<br />
more restaurant guests<br />
are unwilling to wait any length<br />
<strong>of</strong> time for a meal so that the<br />
entire branch is being forced to<br />
re-think and come up with new<br />
concepts. What the drivethrough<br />
is to the fast food<br />
chains, the take-away business<br />
has become to restaurants. In<br />
the USA, where gastronomy is<br />
a booming economic factor,<br />
52% <strong>of</strong> all meals produced by<br />
table service restaurants in the<br />
medium price category are<br />
delivered or picked up. <strong>The</strong><br />
result is healthy sales, particularly<br />
around lunch-time, as<br />
many restaurants with takeaway<br />
service pr<strong>of</strong>it from com-<br />
panies in the neighborhood which regard them almost<br />
as ”private canteens”. Today, even upper-class restaurants<br />
are providing their meals ”to go”, and many <strong>of</strong><br />
them have set up a special take-away counter.<br />
T<br />
Easy servings<br />
and packed<br />
as per customers’<br />
demands<br />
Eating on the move:<br />
„One-armed Bandit“<br />
with Snacks and Drinks<br />
To be served anywhere,<br />
any time!<br />
here was a time when anyone<br />
who was hungry went home to<br />
eat. This has changed. Today, eating<br />
out is in. Either for pleasure or out <strong>of</strong><br />
necessity – no matter where you happen to<br />
find yourself, or what you happen to be doing.<br />
<strong>The</strong> range <strong>of</strong> appetizing food is endless – from small<br />
snacks to complete, multi-course meals.<br />
Something to suit every taste and every occasion,<br />
and <strong>of</strong> course it is all ”to go”. Eat on the move or<br />
take away is the motto. This explains why packaging<br />
designers are experiencing such a boom,<br />
because, after all, meals to go also need appealing,<br />
appetizing packaging. With the result that a<br />
whole new generation <strong>of</strong> packaging has come into<br />
being – considerably more functional, absolutely needsoriented<br />
and sales promoting.<br />
It’s all in there: Meal, added value, image<br />
Gone are the days <strong>of</strong> boringly uniform aluminum trays<br />
for pre-cooked meals or cheap cardboard for French<br />
fries. <strong>The</strong> packaging industry is pulling out all the stops<br />
and original creations abound. One particularly smart<br />
idea features dip containers which can be attached to<br />
simple trays for ”stand-up” eating. This dip-to-go principle<br />
<strong>of</strong>fers an appetizing separation <strong>of</strong> dip sauce and<br />
snack (seen at www.persistination.com). Quite witty,<br />
but no less practical for all that, is<br />
the cup tray, the ”one-arm<br />
bandit”, which links the<br />
beverage and the snack to a<br />
convenient unit. It can be filled<br />
with a range <strong>of</strong><br />
snacks, carried com-<br />
Additional pr<strong>of</strong>its through flexibility<br />
In Europe the ”take-away factor” is becoming increasingly<br />
significant. <strong>The</strong> best example is probably<br />
the pizza delivery services which developed with<br />
enormous speed, especially in the cities, and<br />
have now reached a level <strong>of</strong> general acceptance.<br />
But who wants to eat pizza all the time,<br />
when there is so much more to choose from?<br />
This is the golden opportunity for restaurants to establish<br />
a new pr<strong>of</strong>ile by exploiting the consumer’s ability<br />
to select from the menu <strong>of</strong> an individual<br />
restaurant in connection with the<br />
take-away-service to activate an<br />
entirely new target group. All those<br />
who value quality, taste and variety<br />
but have neither the time nor the<br />
inclination for a longer visit to a<br />
restaurant. As the central agency<br />
for marketing<br />
Picture: Zefa<br />
All dressed up<br />
fortably in one hand and<br />
taken along anywhere (seen<br />
at www.tingstad.se).<br />
Packaging for street food<br />
is ideally adapted to its<br />
contents – all-in-one meals<br />
such as pasta or Asian rice<br />
and noodle dishes. It is generally<br />
made from robust, coated special paper and<br />
can be easily transported.<br />
One particularly multi-functional meal tray is<br />
made <strong>of</strong> plastic with a transparent lid. It can be<br />
used by everyone from the fast food provider to<br />
the high class restaurant. It acts as presentation<br />
platter, transport container and appealing plate in one,<br />
separating the meal components and generating<br />
increased consumption through additional<br />
impulses. It is used either to hold a<br />
complete meal or to complement a snack<br />
with the matching beverage. Many<br />
restaurant-owners use their meal trays<br />
both to document freshness and quality<br />
and as image enhancers.<br />
Airlines are also showing an increased<br />
interest in catering packaging.<br />
<strong>The</strong> new generation must be recyclable<br />
as well as displaying good<br />
printability. <strong>The</strong> latest example <strong>of</strong><br />
the innovative spirit <strong>of</strong> the industry<br />
is pizza packaging made <strong>of</strong><br />
oven-pro<strong>of</strong> cardboard which is<br />
already in use on intercontinental<br />
KLM and Northwest Airlines flights.<br />
4<br />
and pricing in Bonn discovered, the market volume <strong>of</strong><br />
out-<strong>of</strong>-house eating will have risen to DM 200 billion<br />
within four years. This represents an enormous market<br />
potential. Restaurants which are quick to develop consumer-oriented<br />
take-away concepts will find them<br />
responsible for a considerable part <strong>of</strong> their turnover in<br />
the future. If they get the presentation right (out with<br />
the cheap aluminum trays) and the appearance <strong>of</strong> the<br />
”to go” meals matches the appetizing restaurant quality,<br />
they have an enormous competitive advantage.<br />
<strong>The</strong> restaurant as a virtual room –<br />
eating on the Internet<br />
Further opportunities to tap into the hunger <strong>of</strong> some<br />
”virtual” consumers are <strong>of</strong>fered by the Internet. In<br />
Germany to date, this has mainly been the domain <strong>of</strong><br />
the pizza delivery services but increasingly restaurant<br />
owners are also discovering the benefits <strong>of</strong> this new<br />
medium, and those who have linked up with a reliable<br />
delivery service are already ahead. <strong>The</strong><br />
customer can just click on the delivery service,<br />
select the meal he wants from the<br />
virtual menu <strong>of</strong> his favorite restaurant<br />
and look forward to its arrival.<br />
Specific suggestions and a wealth<br />
<strong>of</strong> ideas for your own web design<br />
are available from the American<br />
gastronomic trade. Just take a look<br />
in the Internet.<br />
See also ”Know-how with links“,<br />
page 6.<br />
<strong>The</strong> new colorful wor ld <strong>of</strong> food-to-go packaging<br />
Snack and Dip as<br />
a unit<br />
No more cold c<strong>of</strong>fee:<br />
<strong>The</strong> new beverage cups<br />
Want to enjoy a hot drink without burning your fingers<br />
on the cup? No problem thanks to the innovative new<br />
drinks packaging with outstanding insulation properties.<br />
Two new solutions are currently enhancing the<br />
market. <strong>The</strong> first features a cup in thick-ribbed cardboard<br />
whose ridges ensure that the outside stays cold<br />
while the inside, and the contents, remain hot. As an<br />
added bonus, the cup also looks super and feels good<br />
to hold. (seen at www.costa.co.uk) With<br />
the second variant, the optimum<br />
thermal balance is<br />
achieved with a foamed<br />
plastic surface. It surrounds<br />
the cup like a<br />
heat buffer while at the<br />
same time providing an<br />
unusual visual appeal (seen<br />
at www.gp.com). In addition,<br />
both cups can be printed<br />
with any color and a variety<br />
<strong>of</strong> patterns.<br />
And there are exciting<br />
developments on the<br />
cold beverage front,<br />
too ! Transparent cups<br />
dramatize and display their contents, greatly<br />
adding to the aesthetics or appeal. In order<br />
to ensure that nothing gets spilled, the freshly-squeezed<br />
orange juice, iced c<strong>of</strong>fee, smoothies<br />
or cool drinks are protected by a<br />
dome-like lid.<br />
Picture: Zefa
L<br />
Wraps: Mission<br />
ooking at what was once purely ethnic food,<br />
who would have thought that the originally<br />
spicy-filled tortillas from the Tex-Mex kitchen<br />
would be capable <strong>of</strong> one day reaching this level <strong>of</strong> popularity?<br />
But, inspired by the enormous potential concealed<br />
in this rather inconspicuous round, flat piece <strong>of</strong><br />
wheat pastry, food creators and trendsetters came up a<br />
diverse range <strong>of</strong> exciting new fillings. Since then, scene<br />
gastronomy, fast food providers and food-to-go suppliers<br />
have a new hero, a hero who is breaking all the<br />
records. It can be eaten around the clock, on every occasion,<br />
from a snack for between meals to a satisfying<br />
meal in its own right. From hearty, to healthy to sweet.<br />
And its adaptability to any taste means that it also<br />
meets the requirements <strong>of</strong> the modern trend to lighter,<br />
healthier foods. Despite its enormous versatility, a wrap<br />
is unbelievably easy to prepare, as the countless fillings<br />
<strong>of</strong> crisply fresh salad, tender fried chicken, vitamin-rich<br />
vegetables or delicious fish prove. A genuine high-flyer<br />
which is well on its way to matching hamburgers, pizza<br />
and pitta and taking its place on the Mount Olympus <strong>of</strong><br />
world food.<br />
Wrapomania spreading fast<br />
Particularly 18 to 35 year olds are crazy about the wrap<br />
taste experience. <strong>The</strong> range <strong>of</strong> variations makes it a true<br />
quick-change artist which not only provides constant<br />
new impulses to the trend gastronomy but also terrific<br />
Y<br />
Wraps<br />
Packaging experts on their way to world food<br />
ou have questions? We have the answers!<br />
Here we present just a brief selection <strong>of</strong> all the<br />
things which await you on the Homepage<br />
www.salomon-hit.com:<br />
■ Constantly updated news<br />
■ Information on all products<br />
■ Dates and events, e.g. trade fairs<br />
■ Seminars run by <strong>SALOMON</strong><br />
■ Sales promotion materials<br />
■ FAQs (Frequently Asked Questions) –<br />
here you will find both the questions and<br />
answers – e.g. sourcing, etc.<br />
■ Information on the company<br />
■ Recruitment<br />
highlights for the fast food chains. BURGER KING ®<br />
scored the 2001 summer hit with its Miami Wraps. And<br />
the Twister from Kentucky Fried Chicken enjoyed a similar<br />
success world wide the year before and now has a<br />
firm place in the KFC range.<br />
Original El Rey ® Tortillas featured by <strong>SALOMON</strong> ®<br />
<strong>SALOMON</strong> ® is known among consumers for taste and<br />
product quality <strong>of</strong> the highest order. El Rey ® , the original<br />
American brand, is guaranteed to meet this claim to the<br />
full. El Rey products are authentic, traditional and true<br />
to the original – and here too extraordinarily high quality<br />
is top priority. <strong>The</strong>ir simplicity and the quality <strong>of</strong> the<br />
ingredients make El Rey ® Tortillas the basis for the food<br />
trend <strong>of</strong> the new health-conscious generation. <strong>The</strong><br />
secret <strong>of</strong> the unique El Rey ® corn tortillas is the famous<br />
El Rey ® ”authentic natural style” process. In keeping<br />
with the old tradition, sun-ripened, golden-yellow grains<br />
<strong>of</strong> corn are ground between two enormous grindstones,<br />
thus retaining their natural flavor, and more especially,<br />
their healthy and valuable nutrients. <strong>The</strong> ideal basis for<br />
tacos, nachos and co.<br />
But not only the corn tortillas provide a tasty base for<br />
crazy creations. So do the s<strong>of</strong>t El Rey ® wheat tortillas –<br />
for example as delicious base for all kinds <strong>of</strong> trendy<br />
wraps. <strong>The</strong>se are available in a wide range <strong>of</strong> flavors and<br />
colors, achieved through the addition <strong>of</strong> different vegetables.<br />
Diverse and varied – that stimulates the appetite.<br />
www.salomon-hit.com<br />
For special questions we have set up a<br />
question forum (”Visitors”) – fast<br />
answers per e-mail are guaranteed!<br />
5<br />
Picture: Fotex<br />
THE<br />
AMERICAN<br />
REVOLUTION:<br />
„<strong>The</strong> Bratwurst“<br />
as a new<br />
trend!<br />
I<br />
n Marlboro Country hot bratwurst hits are<br />
storming up the food charts. <strong>The</strong> traditional<br />
German original has long been a classic for<br />
the barbecue. <strong>The</strong> bratwurst has now moved to center<br />
stage and is rapidly gaining a cult following. Even<br />
Americans are referring to it by name – bratwurst.<br />
Bratwurst clubs, bratwurst homepages, bratwurst<br />
fashion – in typical American style, the ”friends <strong>of</strong> the<br />
bratwurst” are doing their own thing. What pro<strong>of</strong> <strong>of</strong><br />
mass popularity could be more convincing than the<br />
fact that this German favorite has found its way into<br />
such institutions as McDonalds? Particularly in the<br />
East, millions <strong>of</strong> ”bratwursts” are being inserted in hotdog<br />
buns along with ketchup, kraut and mustard. So<br />
now the Frankfurter hot dogs, the ”frank’s”, are being<br />
joined by the ”brat’s” as the bratwursts are affectionately<br />
referred to in fast-food terms.<br />
<strong>The</strong> new bratwurst generation<br />
<strong>The</strong> trendsetter in an entirely new bratwurst generation<br />
is a group <strong>of</strong> young, mainly European butchers, spearheaded<br />
by Hans Siegl, master butcher from the<br />
Saarland. As a bratwurst pioneer in the New World, he<br />
is causing a whirlwind in the market with a combination<br />
<strong>of</strong> European tradition, American uninhibitedness<br />
and imagination. <strong>The</strong> ”re-interpretation” <strong>of</strong> the bratwurst<br />
is due in no small measure to his ideas. What has<br />
emerged is a generation <strong>of</strong> imaginative bratwursts at<br />
gourmet level, nutritionally sound and low in calories<br />
thanks to the use <strong>of</strong> poultry. Ethnic diversity is the recipe<br />
for success, with experience-oriented positioning<br />
and particular emphasis on the absence <strong>of</strong> antibiotics,<br />
preservatives, nitrite and curing salts.<br />
In addition to the well-established ”German bratwurst”<br />
made <strong>of</strong> pork, as available in most American<br />
supermarkets nowadays, innovative poultry-based<br />
bratwurst specialties are gaining a new, discerning and<br />
high-spending clientele, impatient to try out the<br />
”Olympia” with t<strong>of</strong>u and spinach, the ”Gilroy” with<br />
cheese and garlic or the ”Spokane” with apple and<br />
potato. It is only a matter <strong>of</strong> time until the first daring<br />
bratwurst pioneer in this country presents gourmet<br />
bratwursts Cajun Style, Jalapeno Pepper, Cheddar-<br />
Cheese, Turkey, or Hot Pepper. <strong>The</strong> creative revolution<br />
in the homeland <strong>of</strong> the bratwurst is eagerly awaited!<br />
See also: www.curry-deutschland.de.<br />
Picture: Mauritius
<strong>The</strong> ultimate taste <strong>of</strong>fensive.<br />
T<br />
he <strong>SALOMON</strong> ® Sunny Burger is<br />
a joint project from<br />
<strong>SALOMON</strong> ® and HATTING,<br />
Europe’s top specialist for<br />
hamburger buns. With Sunny<br />
Burger Vegi and Sunny Burger<br />
Chicken, a whole new generation<br />
<strong>of</strong> burgers has been created<br />
which ideally cater to<br />
today’s eating habits. Vital,<br />
light, fresh and healthy are<br />
the buzzwords among consumers.<br />
And the Sunny Burger<br />
has just these qualities,<br />
making them the ideal modern<br />
complement to the popular classic hamburger.<br />
Vegi or Chicken ... get the sunny taste.<br />
Hamburgers have never before provided such delicious<br />
natural enjoyment. Not only for those<br />
looking for meatless alternatives, although<br />
<strong>SALOMON</strong>® did develop the<br />
Sunny Burger Vegi with this particular,<br />
highly-discerning target group in<br />
mind. Its unique vegetable recipe and<br />
the irresistible crispy breading are<br />
what make it so seductive, as well as<br />
the blend <strong>of</strong> Mediterranean salads<br />
and sun-ripened pepper strips. A further<br />
delicious element is the topping<br />
made <strong>of</strong> El Rey ® guacamole, refined<br />
with crème fraîche. <strong>The</strong> whole Burger<br />
rounded <strong>of</strong>f with Redpeppajam ® and<br />
served in a toasted HATTING sunflower<br />
bun with tasty malt extract and<br />
healthy sunflower seeds.<br />
Sunny Burger Chicken<br />
I<br />
Recently a new breed <strong>of</strong> café began to appear all<br />
over Europe. <strong>The</strong> c<strong>of</strong>fee bar, represented by such<br />
names as the Balzac C<strong>of</strong>fee, Costa C<strong>of</strong>fee, Café<br />
Nescafé, Cup & Cino, Segafredo Zanetti or San Francisco<br />
C<strong>of</strong>fee Company. It has even conquered the petrol<br />
stations. BP (soon Aral) has integrated fully-equipped,<br />
authentic c<strong>of</strong>fee bars into its outlets, with all the trimmings.<br />
<strong>The</strong>se are exciting times on the c<strong>of</strong>fee market,<br />
which is currently being shaped by two major influences.<br />
<strong>The</strong> starting shot for what is now a world-wide trend was<br />
sounded by American c<strong>of</strong>fee bars. <strong>The</strong> forerunner and<br />
unchallenged market leader, with over 4,400 outlets<br />
world-wide is Starbucks, which based the concept <strong>of</strong> its<br />
retro café culture on the Italian original, and successfully<br />
Americanized it. <strong>The</strong> popularity <strong>of</strong> the Starbucks C<strong>of</strong>fee<br />
Shops not only promoted a significant rise in the number<br />
<strong>of</strong> competitors in its own country, it also sparked a keen<br />
interest among Europeans. For some time now, the Italian<br />
original, in the form <strong>of</strong> the Segafredo Zanetti chain, has<br />
been enjoying a boom throughout Europe. Now in a<br />
new outfit, an institution which has had cult status in<br />
Italy for generations is increasingly winning over the<br />
hearts <strong>of</strong> c<strong>of</strong>fee-drinkers as well - the simple c<strong>of</strong>fee bar<br />
in the neighborhood where everyone goes to sip his<br />
espresso.<br />
It is particularly popular among the younger generation.<br />
At present, the greatest local concentration <strong>of</strong> all<br />
these concepts is to be found in Berlin.<br />
Starbucks on course in Europe – Re-import <strong>of</strong><br />
a cultural asset<br />
Is it a daring move or just downright cheeky?<br />
<strong>The</strong> No. 1 among the c<strong>of</strong>fee shops is boldly<br />
Chicken fans can look forward to a<br />
heavenly experience with the<br />
Sunny Burger Chicken. It all centers<br />
around the Crunchy Chik’n<br />
Burger made <strong>of</strong> 100% chicken<br />
breast fillet with spicy-crisp<br />
"flake" breading, topped<br />
with crunchy salads and<br />
vitamin-rich vegetable<br />
strips. And <strong>of</strong> course<br />
it’s clear that the aromatic<br />
El Rey ® guacamole<br />
and the new sunflower bun from<br />
HATTING are all part <strong>of</strong> the experience.<br />
Sunny Burgers prove, once again, just how creative<br />
and practically inexhaustible the whole burger theme is.<br />
Know-how with links:<br />
www.salomon-hit.com<br />
A<br />
re you looking for a new idea for food,<br />
furnishing/fittings, staff recruitment or<br />
merchandising? Simply surf with <strong>SALOMON</strong><br />
to ”Links” / ”News”. Under ”Restaurants, Bars, Cafes”<br />
you have free access to an enormous collection <strong>of</strong><br />
menus, gastro-sites and webcams around the world.<br />
Here is an extract from the <strong>SALOMON</strong> selection.<br />
www.originalhooters.com<br />
(Best Rest. Site `99)<br />
www.olivegarden.com<br />
www.bahamabreeze.com<br />
www.outback.com<br />
www.redlobster.com<br />
www.rainforestcafe.com<br />
www.pfchangs.com<br />
www.applebees.com<br />
www.hardrockcafe.com<br />
www.thecheesecake<br />
factory.com<br />
www.chilis.com<br />
www.fridays.com<br />
www.burgerking.com<br />
www.pizzahut.com<br />
www.rubytuesday.com<br />
www.lonestarsteak<br />
house.com<br />
www.macaronigrill.com<br />
www.hooters<strong>of</strong>america.<br />
com<br />
www.kfc.com<br />
www.planetsmoothie.com<br />
www.donpablos.com<br />
www.pizzeriauno.com<br />
www.redrobin.com<br />
www.ontheborder.com<br />
www.ocharleys.com<br />
www.tonyromas.com<br />
N e w s f r o m t h e s c e n e<br />
<strong>The</strong> invasion <strong>of</strong> the c<strong>of</strong>fee bars<br />
Picture: Zefa<br />
Sunny Burger Vegi<br />
Picture: Zefa<br />
going where the most famous café culture has its roots:<br />
To Vienna and Zurich. It remains to be seen, however,<br />
whether the Americanized version will really succeed in<br />
drawing the intellectuals, artists and writers traditionally<br />
associated with the original <strong>of</strong> the species. Starbucks<br />
experience in Britain made them recognize that Europe is<br />
not America. In the trendy<br />
metropolis <strong>of</strong><br />
London, the<br />
c<strong>of</strong>fee<br />
6<br />
shop multi <strong>of</strong>ten opened right next door to the local<br />
market leader, Prêt-à-Manger, Europe’s answer to the<br />
master himself - with unforeseen consequences. Within<br />
a very short time, Starbucks had adapted its food range,<br />
bringing it into line with its English competitor’s, which<br />
proved a very successful move. Prêt-à-Manger, in turn,<br />
expanded its range to match Starbucks’.<br />
This trend – still new in Europe – has already entered the<br />
next stage in the USA with the opening <strong>of</strong> the first<br />
Starbucks Café in Seattle. <strong>The</strong> new bistro concept couples<br />
the range <strong>of</strong> the classic c<strong>of</strong>fee shop and that <strong>of</strong> a<br />
restaurant. <strong>The</strong> menu features a light bistro cuisine <strong>of</strong><br />
crisply-fresh salads, mouth-watering pasta and tasty<br />
poultry dishes. <strong>The</strong> response has been so positive that<br />
the concept is now being multiplied further. It shows<br />
once again, just what outstanding market leadership is<br />
capable <strong>of</strong>.<br />
Bank Abbey National and Costa C<strong>of</strong>fee-shop<br />
Not to be sniffed at! While money may make the world<br />
go round, it just lacks a certain tempting aroma, which<br />
is why Bank Abbey National has joined forces with<br />
Costa to introduce a breath <strong>of</strong> freshly-roasted c<strong>of</strong>fee<br />
into 40 branches <strong>of</strong> this traditional London bank. <strong>The</strong><br />
result is a busy transfer <strong>of</strong> funds.<br />
Bank clients quickly become<br />
Costas c<strong>of</strong>fee customers and<br />
Costas c<strong>of</strong>fee customers do<br />
their bank transactions in<br />
comfort at the in-house<br />
bank. An ingenious bank link<br />
that is paying for itself<br />
(www.abbeynational.co.uk<br />
and www.costa.co.uk)<br />
Picture: Ifa
USA in<br />
Merchandizing<br />
M<br />
Fever<br />
erchandizing is among the rapidly expanding<br />
world-wide markets, as proven once again by the<br />
Licensing Fair in New York. For example, international<br />
feature film productions are already achieving over<br />
50% <strong>of</strong> their takings from the merchandizing business.<br />
Fan articles have advanced far beyond the level <strong>of</strong><br />
simple souvenirs to become prestige objects, many<br />
even achieving cult status.<br />
Reaping the benefits <strong>of</strong> advertising that costs nothing<br />
<strong>The</strong> ”leaders <strong>of</strong> the pack” in terms <strong>of</strong> advertising their<br />
own brands and images are America’ restaurant and fast<br />
food chains. And they have held this position for decades.<br />
Two distinct forms <strong>of</strong> merchandizing - license merchandizing<br />
and company-specific merchandizing. For the giants<br />
among the chains, McDonalds and BURGER KING ® ,<br />
license merchandizing has become a vital sales instrument,<br />
accounting for enormous pr<strong>of</strong>its. Popular trends<br />
or associated products are consciously exploited in campaigns<br />
as a magnet for drawing customers into one’s own<br />
outlet. McDonalds, for example, launched a series <strong>of</strong><br />
Disney film characters or Asterix figures, BURGER<br />
KING ® responded with the popular Pokemons, both<br />
achieving an impressive increase in visitor frequency.<br />
Remarkably, the marketing <strong>of</strong> its license figures alone has<br />
made McDonalds the world’s biggest toy distributor.<br />
Hardly surprising, therefore, that competition among the<br />
major chains for the most attractive campaign themes is<br />
becoming keener all the time. In the USA, entire television<br />
series are being promoted through this route.<br />
<strong>The</strong> second form <strong>of</strong> merchandizing is the company-related<br />
variety as practiced by theme restaurants such as<br />
Hard Rock Café or Planet Hollywood who realize enormous<br />
pr<strong>of</strong>its with consistent marketing <strong>of</strong> their own<br />
brands. With trendy T-shirts, watches, stickers, pins,<br />
drumsticks and more, the Hard Rock Café has created an<br />
additional source <strong>of</strong> income which today accounts for<br />
half <strong>of</strong> its overall turnover. Free advertising which not only<br />
increases brand loyalty among guests but also fans the<br />
passion <strong>of</strong> souvenir hunters. Demand among fans in<br />
London, for example, so exceeded the capacity <strong>of</strong> the<br />
local Hard Rock Café that it proved necessary to rent a<br />
special outlet for the permanent product range. A click on<br />
the Internet will suffice to show how these fan objects<br />
have taken on a life <strong>of</strong> their own. <strong>The</strong> Hard Rock Shop,<br />
which fills several web pages, is open for business around<br />
the clock.<br />
Considerable turnover potential for the<br />
German restaurant market<br />
This merchandizing fever has also infected the<br />
German market, at least in the fast-food sector.<br />
<strong>The</strong> restaurant scene, on the other hand, is at best<br />
displaying a ”rise in temperature” but endless sales<br />
potential slumbers within it, simply awaiting activation.<br />
Brash and self-confident as ever, it is once<br />
again the USA which proves how effective an<br />
instrument <strong>of</strong> brand and customer loyalty<br />
carefully-targeted merchandizing can be,<br />
even in the premium class. With the<br />
advent <strong>of</strong> top-class hotels and restaurants<br />
in the merchandizing market,<br />
the business suddenly assumed a<br />
whole new dimension with even<br />
such temples <strong>of</strong> gourmet cuisine<br />
as NOBU in Los Angels getting<br />
in on the act. A T-shirt with the<br />
logo <strong>of</strong> this seriously up-market<br />
restaurant can easily match the<br />
price-tag on designer items. In<br />
keeping with the motto ”show<br />
me where you eat and I will<br />
show you who you are”, a simple<br />
shirt can be transformed<br />
into a status symbol.<br />
A<br />
s the market leader in frozen minced meat<br />
products, incomparable meat quality has<br />
top priority at <strong>SALOMON</strong> ® . With no compromises.<br />
Every consumer should be able to see exactly<br />
where the meat came from. Which is why SALO-<br />
MON ® Hitburger GmbH pursues an open information<br />
policy. For years, the company has processed<br />
beef exclusively from animals born, reared and<br />
slaughtered in Germany which, particularly in the<br />
case <strong>of</strong> BSE, is <strong>of</strong> enormous significance. Only in this<br />
way it is possible to trace the origin <strong>of</strong> every animal<br />
through a certified tracking system. An unbroken<br />
chain <strong>of</strong> controls and perfect quality assurance<br />
from meat production to the finished goods have<br />
THE NEW<br />
C<br />
<strong>SALOMON</strong>® provides a safety<br />
guarantee for its beef products<br />
an love ever be a sin?<br />
Certainly not among the<br />
ravers at the Love Parade in<br />
Berlin. Which is why this event, an absolute<br />
”must” among the techno-minded, was the ideal<br />
occasion for launching the new ”I Love You” burger.<br />
This latest innovative product concept from the creative<br />
partnership <strong>of</strong> <strong>SALOMON</strong> ® and HATTING was an<br />
immediate success. With its highly-distinctive heart<br />
shape, the ”I Love You” burger is an absolute super hit<br />
in the burger charts. <strong>The</strong> unique, airy-light Hatting bun<br />
with the delicious patty plays on emotions and desirability<br />
– finding its way straight to the heart – and not<br />
only among couples in love.<br />
Shape and taste make the ”I Love You” burger a real<br />
highlight in scene gastronomy and ideal for marketing<br />
measures connected with special (romantic) occasions:<br />
Blind Date, Valentine’s Day, a marriage proposal,<br />
a declaration <strong>of</strong> love, and so on.<br />
Kochlöffel GmbH in Lingen was quick to spot the<br />
opportunities presented by the new product. This<br />
German fast food provider was so delighted with the<br />
innovative idea that they spontaneously decided to<br />
incorporate the ”I Love You” burger into a new campaign,<br />
”Neue Zeiten – Neue Liebe – I Love Burgers”<br />
(New Times – A New Passion – I Love Burgers), with<br />
resounding success. ”Product and campaign<br />
could hardly be a more ideal match,” said<br />
the enthusiastic Horst<br />
Bellendorf and Matthias<br />
Hannewald from<br />
Kochlöffel. ”Our<br />
Hawaii Burger in<br />
particular turned<br />
into a real<br />
”Love Burger”.<br />
7<br />
always been an essential part <strong>of</strong> the safety concept.<br />
100% <strong>of</strong> the beef processed by <strong>SALOMON</strong> ® comes<br />
from animals which have tested negatively for BSE.<br />
Should you wish for more details, or to be constantly<br />
updated, the latest information is available<br />
on the <strong>SALOMON</strong> ® Internet platform www.salomon-hit.com<br />
– safety and service around the clock!<br />
PS: Would you like to keep your guests informed and<br />
convey the greatest possible feeling <strong>of</strong> safety? On the<br />
<strong>SALOMON</strong> ® Homepage, you will find a statement<br />
on BSE which can be printed out for hanging up or<br />
distributing in your restaurant.<br />
It is<br />
so light<br />
and fresh<br />
that it truly<br />
captures that<br />
”just-fallenin-<br />
love”<br />
feeling!<br />
A great start under the slogan<br />
FUNFOOD in the EUREST ® restaurants,<br />
with Sunny Chicken Burger,<br />
Sunny Vegi Burger and the I Love<br />
You-Burger. A few statements from<br />
Marketing Manager, Mrs. Susanne<br />
Rieke <strong>of</strong> EUREST ® Deutschland<br />
GmbH, after the successful promotion<br />
<strong>of</strong> the three glorious products.<br />
FINGER FOOD WORLD (FFW): On which background<br />
did you base this promotion?<br />
Susanne Rieke: We were looking for products which<br />
enabled us to pick up trends from the public restaurant<br />
trade and implement them in the contract catering.<br />
Fun is not an ingredient like salt and pepper, but a feeling,<br />
a mood. Fun is neither food nor beverage. Fun<br />
appears while eating, i.e. to eat with fingers, to build<br />
your own hamburger, to enjoy unusual creations and<br />
recipes. We wanted to bring this kind <strong>of</strong> atmosphere<br />
into our restaurants. At <strong>SALOMON</strong> ® we found the<br />
products to assist us.<br />
FFW: How did the Chefs / Managers react to this promotion?<br />
Susanne Rieke: Our Chefs / Managers fully accepted<br />
this promotion. What they liked was that we tried to<br />
point out, that eating should simply be fun and that<br />
the canteen does not always have to be a boring place.<br />
FFW: How many canteens did participate?<br />
Susanne Rieke: Our goal is, to have at least 500 canteens<br />
taking part in our annual promotion. We exceeded<br />
our goal concerning FUNFOOD! Approx. 600 canteens<br />
participated.<br />
FFW: How was the reaction <strong>of</strong> your guests concerning<br />
this promotion?<br />
Susanne Rieke: Positive. Without exception. We achived<br />
our aim to add enjoyment into the canteen<br />
restaurants.
How the Hamburger<br />
conquered the world<br />
Amalie Schmidt<br />
Andrew Fordyce<br />
he most popular meat dish in America, and<br />
indeed in the western world, can look back on<br />
a history spanning at least a century and a half.<br />
Seafarers and emigrants are said to have introduced<br />
this flattened patty <strong>of</strong> ground beef – which originated<br />
among the Tartars <strong>of</strong> Mongolia – into the land <strong>of</strong> the<br />
free. But nobody can be quite sure. One thing is certain<br />
though, the <strong>of</strong>ficial history <strong>of</strong> the hamburger<br />
began in the year 1834<br />
1834: <strong>The</strong> New York restaurant ”Delminico” advertised<br />
a Hamburger Steak for the first time, hoping to<br />
attract the custom <strong>of</strong> German seafarers and emigrants.<br />
1885: A hamburger patty is said to have been sold as<br />
a snack at a funfair in the town <strong>of</strong> Seymour.<br />
Around 1900: <strong>The</strong> hamburger and the hamburger<br />
steak are frowned upon by ”better society”, both<br />
being considered ”common”.<br />
1904: First fame at the Work Exhibition in St. Louis.<br />
Fletcher Davis from Texas sold the hamburger as a<br />
small snack.<br />
1916: <strong>The</strong> American chef<br />
Walter Anderson<br />
sandwiched the<br />
hamburger between<br />
two halves <strong>of</strong><br />
a bun and sold it at<br />
the open counter<br />
<strong>of</strong> his stand, the<br />
”White Castle”. In<br />
the 20’s and 30’s,<br />
dozens <strong>of</strong> these vehicles followed. Anderson popularized<br />
the hamburger.<br />
1948: Ultimate break-through and a firm place in<br />
American eating culture. <strong>The</strong> brothers Richard and<br />
Maurice McDonald open a hamburger outlet.<br />
1954: Jim McLamore and David<br />
Edgerton establish BURGER KING<br />
Anyone who can’t make it in person, can surf there:<br />
www.nacsshow.com. From 05 - 08 October, 2002 the<br />
NACS Show will also be taking place in Orlando (Orange<br />
County Convention Center).<br />
<strong>The</strong> NRA (National Restaurant<br />
Association) from 18<br />
– 21 May, 2002<br />
in Chicago.<br />
A look at future possibilities<br />
is provided<br />
by the world’s biggest<br />
and most important<br />
fair <strong>of</strong> its kind. It is the<br />
ultimate forum for the restaurant industry which presents<br />
itself to a wide-ranging specialist public as an<br />
”ideas exchange” for future-oriented restaurant concepts<br />
and technology, as well as a breeding ground for<br />
future trend products in the food and beverage area.<br />
Anyone scouting ideas for original advertising and sales<br />
promotion measures is sure to find them here. <strong>The</strong> NRA<br />
is absolutely compulsory viewing!<br />
®<br />
in Miami, Florida.<br />
1955: <strong>The</strong> McDonald brothers sell<br />
out to Ray Krok, who also buys the<br />
world-wide marketing rights. In the<br />
same year he opens the first<br />
McDonalds <strong>of</strong> his own.<br />
1957: BURGER KING ® launches<br />
the ”Whopper”, the company’s<br />
most significant brand product.<br />
1961: McDonald’s sets up the<br />
Hamburger University. Over<br />
the years, many hundreds <strong>of</strong><br />
McDonald’s managers have<br />
been through the Chicago<br />
management training center.<br />
1965: McDonald’s goes onto<br />
the stock exchange.<br />
1968: Jim Delligatti,<br />
McDonald’s franchise-holder, invents the Big Mac.<br />
From now on, it becomes the most important product<br />
in the chain.<br />
1969: Branch newcomer Wendy’s opens its first outlet<br />
in Columbus, Ohio.<br />
1 9 7 5 :<br />
BURGER<br />
KINGS ® first<br />
European<br />
outlet in<br />
Madrid.<br />
1979: With<br />
Happy Meal<br />
– food and toy - McDonald’s sets its sights on kids’<br />
marketing.<br />
1986: Wendy’s establishes the Big Classic.<br />
1989: Ten BURGER KING ® Academies start their<br />
training courses in the USA, four years later a BUR-<br />
GER KING ® Academy in London follows.<br />
1996: Annual consumption in the USA breaks the<br />
five-billion hamburger barrier for the first time.<br />
2001: Around the world, McDonald’s, BURGER KING ®<br />
A unique biography<br />
T inger food is booming world-wide and Europe<br />
enjoys a leading position, second only to the<br />
USA. <strong>SALOMON</strong><br />
and Wendy’s currently operate tens <strong>of</strong> thousands <strong>of</strong><br />
branches. Estimates indicate that these three giants<br />
alone easily sell 20 to 30 billion hamburgers annually.<br />
® kick-started the finger food<br />
boom in the German speaking countries and is now also<br />
among the big players in the European league. With<br />
Customer Service Europe, a European success story<br />
began for <strong>SALOMON</strong> ® under the leadership <strong>of</strong> Amalie<br />
Schmidt and Andrew Fordyce.<br />
Service quality for our customers and the selection <strong>of</strong> a<br />
wide finger food range have top priority. We look after<br />
importers and wholesalers who serve the gastronomy<br />
trade and also supply major chains like BURGER KING ®<br />
Europe. <strong>SALOMON</strong> ® F<br />
Customer Service Euope<br />
Customer Service Europe is there on the scene, reporting<br />
back live.<br />
<strong>The</strong> team’s most important brief is to ”feel” and identify<br />
the differing requirements <strong>of</strong> the national European<br />
markets and to meet these with a maximum <strong>of</strong> customer<br />
benefits and satisfaction.<br />
This also includes the international edition <strong>of</strong> "<strong>Finger</strong><br />
<strong>Food</strong> World" which you are now reading, as well as our<br />
is also represented at the major<br />
international fairs such as "SIAL" in Paris and at national<br />
fairs in other European countries. And <strong>of</strong> course our<br />
Homepage www.salomon-hit.com in French and<br />
English.<br />
Customer Service Europe would be happy to answer any<br />
questions you may have about our European neighbors.<br />
GIVE US A CALL!!<br />
Free Call Hotline 008000/7256666.<br />
Continued from Frontpage:<br />
<strong>The</strong> <strong>Evolution</strong> <strong>of</strong> <strong>Finger</strong> <strong>Food</strong>!<br />
Lemon grass, coriander and crunchy vegetable fillings<br />
provide variety. And the ever-popular duck is still<br />
going<br />
strong, in a crunchy mini spring roll. So no matter whether<br />
you use your fingers or take your chances with the<br />
tricky chopsticks, fun food is on the menu.<br />
A current big trend is "fusion food”, an astonishing<br />
blend <strong>of</strong> elements <strong>of</strong> all ethnic cuisine. How about<br />
Wrappetizers®, for instance, with the outward appearance<br />
<strong>of</strong> an Asian spring roll but a hearty Mexican filling?<br />
<strong>The</strong> motto is: Imagination has no borders, and<br />
anything goes in the new ”finger food world”. <strong>The</strong> excitement<br />
remains high and the enormous potential in this<br />
long-running trend is by no means exhausted. What<br />
flights <strong>of</strong> fantasy will finger food take in the future?<br />
What new creations await us? With a start like this,<br />
there is no end in sight – the unstoppable evolution <strong>of</strong><br />
finger food continues apace!<br />
Two highlights for insiders<br />
and trendsetters<br />
Presentation is everything – naturally beautiful<br />
Some cooks are true artists when it comes to arranging<br />
and presenting their food creations. In a riot <strong>of</strong> color,<br />
green salads and herbs are piled up alongside light strips<br />
<strong>of</strong> chicken breast or grilled Mediterranean fish on boldly-patterned<br />
plates for an impressive three-dimensional<br />
effect. Or crunchy, seductively-fresh vegetables gleam<br />
green, red, yellow or white beneath a light cheese crust.<br />
<strong>The</strong> very look <strong>of</strong> the dish whets the appetite, and fires<br />
the imagination. Which is why ever-more restaurants are<br />
placing particular emphasis on striking presentation.<br />
And this appeals greatly to their guests.<br />
Publisher:<br />
<strong>SALOMON</strong> ® <strong>The</strong> new generation approaches – natural, healthy and<br />
highly modern<br />
At last, one <strong>of</strong> the most popular types <strong>of</strong> European cuisine<br />
has found its way into the finger food world:<br />
Mediterranean cooking. From the rich variety <strong>of</strong> popular<br />
tapas snacks, a completely new experience has been<br />
created featuring, for example, one <strong>of</strong> the characteristic<br />
fruits <strong>of</strong> the South, the olive. This traditional product<br />
has been imaginatively ”re-invented” and now appears<br />
in an exciting new crispy coating. <strong>The</strong> already popular<br />
and long-running Asian trend is still bubbling with new<br />
ideas, both in appearance and taste.<br />
Mediterranean<br />
feeling with the<br />
Olive<br />
Continued from Frontpage<br />
HITBURGER GmbH<br />
Nordring 13 · 63762 Großostheim<br />
Tel.: 06026/506-215 · Fax: 06026/506-218<br />
Hotline 008000/7256666<br />
Internet: http://www.salomon-hit.com<br />
Editor and production managment:<br />
Philip Dean Kruk<br />
Email: pdkruk@salomon-mail.de<br />
Tina Schneyer<br />
Email: tschneyer@salomon-mail.de<br />
Design, text and layout:<br />
RESAS COMMUNICATION & DESIGN<br />
GmbH & Co. KG<br />
Schwagerstr. 12 · 33739 Bielefeld<br />
Tel.: 05206/4797 + 4555<br />
Fax: 05206/5094<br />
Email: info@rcd.de<br />
-nos! TM plate<br />
8<br />
Continued from Page 2:<br />
Back to nature<br />
In the USA, where they were invented, these imaginative<br />
mix drinks made <strong>of</strong> fresh or semi-frozen fruit and vegetables<br />
are already firmly established as healthy liquid<br />
refreshments. And they are doing a phenomenal trade in<br />
the UK as well, being consumed all over the place and at<br />
every time <strong>of</strong> day, for sheer pleasure or simply because<br />
they are so healthy (seen at www.schoeller.de). A<br />
somewhat different drink has established itself at the<br />
very top <strong>of</strong> the current ”in-drinks” charts: wheat grass.<br />
What looks like a piece <strong>of</strong> someone’s lawn is freshly<br />
squeezed to make a natural energy provider – either neat<br />
or mixed with vegetable or fruit juices (seen at www.funfood.de)<br />
E D I T O R I A L