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Trends we spotted | Week 42

20-10-2026

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At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column ‘Trends we spotted this week’. With this week links to articles about:

• BottleCloths catch the drips every time a bottle comes out of the ice bucket, give staff a better grip and turn every pour into a considered, elegant gesture. A useful item!
• Restaurant ‘Jean-Georges at The Connaught’ has refreshed its menu, bringing back signature dishes from Jean-Georges Vongerichten’s celebrated restaurants Vong and Spice Market. With the return of an icon: the Black Plate.
• Bouillon d’Amsterdam opened in March 2026 in Hotel Die Port van Cleve, followed in June by Le Petit Bouillon d’Amsterdam in Amsterdam-Zuid. In 2027 they will open in three more cities in the Netherlands.
• SeaNext and Horecava open debate on the forgotten role of seafood in the protein transition during the Dutch Horecava on January 12.
• Hello Kitty® and her Friends are making their way to Burger King® restaurants in the US. To bring this Hello Kitty® partnership to the next level, Burger King is hosting a one-day Golden Claw Machine experience in a location in California.
• In the US, Stoner’s Pizza Joint serves up Halloween fun with pumpkin-shaped pizza.
• World-renowned artisans begin carving the immersive Christmas experience, ice!™, at resorts across the US.

Enjoy reading!

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MaGie Creations launches apple pie made with brewer’s grain and 20% less butter

19-10-2026

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On World Food Day (16 October), MaGie Creations launched an apple pie for the hospitality industry, made with brewer’s grain. Brewer’s grain is an innovative ingredient made from the grain left over from beer brewing, which now mostly ends up in animal feed. The pie tastes like a classic foodservice apple pie, but contains more fibre and 20% less real butter. The apple pie can now be ordered through the wholesaler Chef Centraal.

2 minutes read

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Le Souterrain Amsterdam | Gastronomy, live entertainment and nightlife under one roof

16-10-2026

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Amsterdam has a new culinary experience. Chef Julius Nuiten, known from the Michelin-starred Bistro de la Mer, is joining forces with the Chin Chin Club on Amsterdam’s Rozengracht. Together they are creating Le Souterrain: a place where you don’t just come to eat, but to experience a complete evening. From the first course to the last beat. From table to dance floor.

2 minutes read

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Pizza concept Toni Loco opens at Schiphol | 50 Centimetres. Size does matter

16-10-2026

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At the end of October, the Italian-American 50-centimetre pizza concept Toni Loco, part of THE ENTOURAGE GROUP, opens its doors at Schiphol Plaza, in the arrivals hall of Amsterdam Schiphol. This gives Toni Loco a second Dutch location, adding to its growing list of international destinations after its location in The Westfield Mall of the Netherlands in Leidschendam and its locations in the United Kingdom. With this new location, the brand is also preparing for a place where thousands of travellers, airport staff and visitors come together every day.

2 minutes read

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Restaurant Robuust moves to the world’s oldest drive-thru in Moespot

16-10-2026

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Restaurant Robuust has taken a big step. After nine years, the restaurant of brothers Peter Ian and Raimon Pot has moved from the centre of Vollenhove to the hamlet of Moespot (also the name for a hot plate of food), between Vollenhove and Blokzijl in Overijssel. Since the end of September 2026, the brothers have been welcoming guests in the former stable of the iconic Café de Moespot. The fine dining restaurant, listed in the Michelin Guide as an ‘Inspector’s Favourite’ and awarded 13.5 points in the Gault&Millau guide, is ready for its next chapter in its new location. A fun detail: the café is nicknamed the world’s oldest drive-thru!

2 minutes read

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SPIZZA PIZZA | Chef Tim Raue (**) brings premium pizza to airports and train stations

13-10-2026

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The famous German chef Tim Raue (**) eats pizza wherever he travels, from the Maldives to Capri. Yet at airports and train stations, where he spends more than 200 days a year, he never found one that convinced him. So he teamed up with Berlin entrepreneur Nils Hölterhoff to create SPIZZA PIZZA, a travel retail concept for places where people only stay briefly. Raue developed the recipes and leads the culinary direction, while Hölterhoff builds the company, from site development to financing. The first branch opens at BER Airport (Berlin) this December, followed by Hamburg Dammtor station in the first quarter of 2027.

3 minutes read

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De Kuyper launches a limited edition ready-to-serve Tiramisu Martini for the hospitality industry

13-10-2026

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Creamy mascarpone, bold espresso and a hint of cocoa: this autumn, tiramisu is landing not only on the plate but also in the cocktail glass. Royal De Kuyper is launching the De Kuyper ready-to-serve Tiramisu Martini, a premium batched cocktail that turns the world-famous Italian dessert into a festive finale for the hospitality industry. The cocktail is fully pre-mixed and only needs to be shaken with ice and poured. Even the signature, velvety foam layer is created during shaking!

2 minutes read

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Trends we spotted | Week 41

12-10-2026

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At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column ‘Trends we spotted this week’. With this week links to articles about:

• Thai quick-service concept Pad Thai opened its newest location at Utrecht Centraal at the end of September, with an AI wok robot as a colleague.
• Spaghetteria is celebrating its fifteenth anniversary with the introduction of the ‘Pastapas’. They sold out in no time! New Pastapasses are likely to become available in November.
• Ron Blaauw, Bas Brouns and the team behind Ron Gastrobar Groep are entering into a long-term partnership with the Garçons Group, the culinary event company of Jeroen Robberegt and Jasper Gronert.
• The Flower Farm is entering the hospitality industry with palm oil-free minis. Hospitality professionals can request a sample via the website.
• PlanSimpler is a scheduling tool via WhatsApp, developed by a start-up from Eindhoven. The have enrolled in the 2027 Horecava Awards.
• Last week, Subway® unveiled Blueprint, a renewed restaurant and brand experience that modernizes the way guests order and eat, in support of growth in EMEA.
• KFC is introducing Go Buckets, a new way to enjoy KFC, which makes its signature Finger Lickin’ Good® chicken suitable for snacking and moments beyond the traditional meal.
• McDonald’s bottled pickle brine, Pickle Boost, was handed out as a pick-me-up for runners at last weekend’s Chicago Marathon.

Enjoy reading!

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Restaurant À la Maison brings refined French cuisine and homely hospitality to Breda

9-10-2026

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Restaurant À la Maison opened its doors on September 10^th on Prins Hendrikstraat in Breda. The fine-dining restaurant is inspired by the charm of a French bistro. Owners Fenna Monsieurs and Harm Dierks, both with backgrounds in top-level gastronomy, offer pure, classic French cuisine with a contemporary twist, a personal approach and a warm, homely atmosphere.

2 minutes read

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GLP-1 weight loss drugs | Figures, examples and how to adapt your menu

8-10-2026

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Ozempic, Wegovy, Mounjaro: you’re reading about those GLP-1 weight loss drugs more and more often in the Netherlands, and increasingly in connection with the hospitality industry. In 2025 we already published a blog about the Ozempic menu. Back then it was still mainly a foreign curiosity. Now McDonald’s is adapting its menu in the US, and that is a different league altogether. In this blog, Marjolein van Spronsen puts it all in order: the numbers, the behaviour of users, how the chains are responding and how to adapt your menu as a hospitality industry entrepreneur.

4 minutes read

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