How Hand-Pulled Noodles and Digital Baking Are Reshaping Foodservice in 2026

How Hand-Pulled Noodles and Digital Baking Are Reshaping Foodservice in 2026

Justin Perkins
Justin Perkins•
• 2 Min.
An old business card featuring an illustration of a gingerbread and biscuit baker, with text describing the bakery's offerings.

How Hand-Pulled Noodles and Digital Baking Are Reshaping Foodservice in 2026

The latest issue of foodservice magazine is here, showcasing key trends and success stories in the baking and foodservice sectors. The publication explores how artisan craftsmanship is evolving with digitalisation, focusing on opportunities for bakeries and chains in 2026.

From hand-pulled noodles to stadium catering, the issue covers a wide range of topics shaping the industry today.

A major feature examines the growing demand for hand-pulled noodles in Germany. Over the past five years, interest has surged, driven by the rise of Asian cuisine—particularly Chinese Lamian restaurants and fusion eateries in cities like Berlin, Munich, and Hamburg. Social media trends and immigration from Asia have further boosted this popularity.

The cover story delves into how digital tools are reshaping traditional baking methods. It also profiles Bäckerei Padeffke, highlighting the bakery's practical growth strategies. Another startup spotlight follows Mainz's Croissant Bar, which is rethinking indulgence with its innovative approach.

An international report covers the Summit Board event in Istanbul, while an interview with Stefan Weber, founder of Supreme Sports Hospitality, offers insights into modern stadium catering. The issue also analyses emerging food trends, including the increasing use of almonds, pistachios, and tahini in menus.

Jan Kamp, Managing Director of Haus der Bäcker, discusses industry transformation and regional opportunities. Additional articles provide guidance on product ranges, location strategies, and improving customer experience for bakers in the foodservice sector. A profile of Wen Cheng's success with hand-pulled noodles rounds out the edition.

The new foodservice issue presents a mix of innovation and tradition, from digital advancements in baking to the rise of niche food trends. It offers practical advice for businesses looking to adapt in a changing market. The magazine is now available for industry professionals seeking inspiration and strategic direction.

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