OUR INSIGHTS IN THE F&B WORLD

We suffer from ecological amnesia: we no longer register the dramatic changes that have already occurred.

In this blog, Tina and Jesilyn share their internship experience at Conceptional.

As airport complexity grows, Food & Beverage has become a critical driver of experience, revenue, and identity.

We keep passing the bill on. And the next generation is going to pay it.

We are letting our children walk into a Terra Incognita more extreme and brutal than anything we have known.

We are looking for our future 𝐂𝐨𝐧𝐜𝐞𝐩𝐭 𝐃𝐞𝐯𝐞𝐥𝐨𝐩𝐦𝐞𝐧𝐭 𝐈𝐧𝐭𝐞𝐫𝐧, starting September 2026

Noor and Daan, our current interns from Hotel Management School Maastricht and The Hague, fully understand the importance of making the right choice for your graduation internship. In this blog, they share their experiences to give a clear insight into what you can expect from an internship at Conceptional.

Our collaborative insight brochure with Harrison UK showcases our vision for the future of hotel F&B as a driver of guest experience, loyalty and commercial performance.

We’re proud to launch our new whitepaper on consumer behaviour in the sustainability transition – packed with insights for professionals in foodservice and hospitality.

Emiliano Mendive, F&B Product Owner at Aeropuertos Argentina, shares why they chose Conceptional and the collaboration’s transformative impact.

Sustainability is indispensable in foodservice. In this interview, Hidde Verschuren shares insights, vision, and advice through the Sustainable Food Route.

Trend Report 8: F&B in Europe and MENA Family Entertainment Centres shows how food, drink, and entertainment are becoming increasingly intertwined, elevating both the guest experience and overall spend.

Efteling’s Culinary Innovation Specialist Inan Şahin shares how the Sustainable Food Route makes climate goals achievable.

In our Heroes of the Undercurrent series, our managing partner Fred van Aken puts the spotlight on people driving the sustainability transition from within – not waiting for top-down decisions, but being the movement themselves.

Trend Report 7: F&B in Europe & MENA Theme Parks reveals how food & beverage innovations are reshaping the guest experience

Reoewein Niesten transformed teenage food passion into Conceptional, a global F&B consultancy bridging design, operations and strategy into 360° experiences.

AI Inspiration Case 2025 explores AI-driven F&B concept co-creation, revealing practical examples from moodboards to CO₂ analyses for innovative hospitality.

This article explores Inge van Baardwijk's leadership in making Schiphol Airport's F&B truly sustainable, moving beyond initial excitement to concrete, collaborative action.

Insights from Andres Gonzalez, Managing Director MENA at Conceptional, on consumer shifts, innovation, and the future of F&B in the region.

5 tips to stay motivated to fight for an ideal when bad news seems to dominate

Dirk (Conceptional) on smart, sustainable kitchen evolution: tech, automation, efficiency.

In this inspiring interview, Debbie Rooms shares her journey in sustainability leadership, emphasizing the power of emotional engagement, clear structures, and forward energy to drive meaningful change within organizations.

Luca Scholpp from Conceptional shares insights into the transformative potential of AI in Food and Beverage. From personalised menu recommendations and optimised inventory management to creative collaboration and debunking myths, Luca explores the exciting future of AI in food and beverage. He offers advice for companies looking at its implementation.

European green ambitions, especially in the food and beverage sector, are under threat from rising populism and economic pressures. This article argues that true leadership, not just plans, is crucial for driving sustainability forward despite these challenges.

How image generation is set to change how we create product images.

Met veel enthousiasme kondigen we de publicatie aan van ons trendrapport over duurzaamheid voor 2024!

Read about Filip and Luciel's internship experiences.

Understanding the shift from sustainability as a trend to a societal transition is crucial. Discover how individuals and organisations can effectively navigate through this change.

Read about the internship experiences of Hidde, Claartje and Luca.

Learn how to offer sustainable dining options that guests will love, with expert insights and real-world examples from McDonald's, Artis, and Efteling.

Conceptional connects with future hospitality leaders at Hotel Management School Maastricht, discussing industry trends and inspiring the next generation.

Yesterday, Edwin and Carole were at the HIP Expo – Hospitality Innovation Planet in Madrid, the annual innovation event for the Horeca channel in Spain.

Connecting with talented students and sharing insights about opportunities at Conceptional.

Learn how to define your concept, build loyalty, and stand out from the crowd!

In this four-part series, we engage with impact makers within food service. In this article, we interview Ans Westplate from Plaswijckpark.

In this four-part series, we engage with impact makers within food service. In this article, we interview Wouter Staal.

Conceptional, CONTRAST, Hospitality Group and Vijverborgh are going to motivate and inspire the food service industry to work together for truly sustainable solutions.

Trend report 9 shows how hotel F&B across Europe is now becoming a key differentiator in guest experience, brand identity, and profitability.