Conscious sizzling is booming
The barbecue season has begun and clearly shows that the desire to sizzle is unbroken. As soon as the thermometer rises, orders placed with the REWE delivery service also skyrocket, by around 20 per cent on average. Trends can be identified from the orders: More and more people are focussing on conscious nutrition. Organic meat, grilled cheese and plant-based alternatives are at the top of the shopping list.
Barbecue season
At this year's "Meat Star" award-winning REWE Quermann store, everything from the animal is processed - and grilled. Meat sommelier Mitch Richmond explains which cuts of meat are best for the barbecue and why you shouldn't "shock" meat.
Creative Award
Every year, teams from the service counters for cheese and meat compete for one of the coveted trophies in the "Kreativ Award", along with a certificate and prize money for a joint team event. This year there were three awards for REWE stores.
PENNY DEL barbecue championship
Four million fans watched the "PENNY DEL Grill Championship" last year. The format has now entered its second season and is being expanded even further.
Barbecue tips from the service manager
High-quality meat, unusual cuts and creative preparation ideas: Barbecue expert Christian Böhle from REWE Centre Esser on the trends for the grill.