A man for all seasons

Article Abstract:

Terence Conran is opening L'Alcazar, a restaurant, in Paris, France, in Nov 1998. He began a trend for fashionable restaurants with an emphasis on design in the United Kingdom, and calls his restaurants gastrodomes. His Mezzo's restaurant in Soho, London, was advertised as the largest in Europe. Critics argue that the restaurants are anonymous, expensive and that the food is mediocre. Other restauranteurs have followed and fashion has shifted away from his methods to a new approach.

Food Services and Drinking Places, Commercial Food Services, Management, Restaurant industry, Food services, Conran Restaurants

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Carving up the industry

Article Abstract:

Contract catering is a growing industry in Europe as companies and institutions increasingly seek to cut costs and outsource catering. Compass is the largest contract caterer world wide and benefits from economies of scale. Sodehxo Alliance ranks second in the industry, and both companies have grown through acquisitions. Compass has margins of only 5% of turnover, while Sutcliffe achieves double this level. There is also concern that standards could be affected as Compass grows.

Social Caterers, Caterers, Europe, Caterers and catering, Catering

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Italians turn the tables

Article Abstract:

Italian restaurants are more popular than French restaurants with most diners. As Italian restaurants seek to present fancier dishes, they may decrease their popularity with a public seeking a simple, hearty dinner. Italian chefs should learn from the follies of their oversophisticated French counterparts.

Full-Service Restaurants, Restaurants, Public opinion, Cookery, Italian, Italian cooking, Cookery, French, French cooking

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