The WELYNQ app , the smart green card for an event and hospitality visit

29-6-2020

  • De app van WELYNQ ontzorgt bij de controle gesprekken
  • De app van WELYNQ ontzorgt bij de controle gesprekken

Everyone is looking forward to visit events, theatres, a cozy terrace or booking a table in a restaurant. The event and hospitality industry is ready, but also knows that the requirements are strict. Here in the Netherlands everyone has to indicate to be healthy beforehand. Only when you answer all questions about your health positively, you get a virtual green card that allows you to enter either the event, theatre or restaurant. A great step forward, but there are quite a few snags. And what if it turns out that someone with corona was at the location you visited? Then you want to know that, too. WELYNQ has developed an app that solves it all.

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Turning The Tables | Digital discussions with restaurant industry insiders

4-6-2020

  • Turning The Tables by Fine Dining Lovers

In response to the biggest crisis ever seen in the restaurant industry Fine Dining Lovers, the global gastronomic platform by S.Pellegrino and Acqua Panna, has brought together some of the brightest and boldest voices of the global hospitality industry to discuss the impact of the Covid-19 pandemic in Turning The Tables: Digital Discussions with Industry Insiders. The inspiration has been aired on May 26th and consists of four presentations, two debates and over ten short video soundbites from over 25 of the brightest and boldest voices of the global hospitality industry and they’re interesting for anyone interested in restaurants, both consumer and from within the industry. In the video’s they also presented the results of the ‘Fine Dining Lovers Global Coronavirus Restaurant Survey’. All videos can be viewed here without registration and content will be added consistently as the situation evolves and changes. Wondering who is sharing their insights?

Without the ‘Turning The Tables’ section we already loved to check ‘Fine Dining Lovers’ for insights in the culinary scene, we even often link to them in our ‘Trends we spotted this week’. 

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What does the hospitality industry do in the context of the COVID-19 virus? | Inspiration May 18

18-5-2020

As noted last week, we here in the Netherlands are still in an ‘Intelligent Lockdown’ which means, we’re all working from home if possible and our high schools,  universities, restaurants, cafés, gyms, leisure centers, museums, etcetera are closed. But we can take a walk outside and shop for food and even shop at hardware stores and garden centers. As from May 11 our primary schools have re-opened as have the day-care centres but also hair and beauty salons and physiotherapist are allowed to re-open.

As from the first of June restaurants will re-open with a maximum of 30 persons inside, and a social distance of 6 feet, terraces are re-opening as well without a maximum of guests. This, of course, if the Covid-19 casualties remain low. Our government created a path in which they think our economy has to restart, with no festivals, concerts or congresses till the first of September and even gyms aren’t allowed till then. In the meantime we keep spotting all kind of inspiration worldwide around the hospitality industry.

With this week links to articles about the Robot dog Spot that is used in a park in Singapore to warm people to observe a social distance. And the Restaurant Brands International Inc. (Burger King, Tim Hortons and Popeyes) considers designing face masks as part of their uniforms.  

‘Care by Roseate Hotels & Resorts’ is an interesting article for those hotels who aren’t sure yet what measures to take to implement a touchless hospitality.  And Eleven Madison Park’s chef-owner Daniel Humm says the coming back of his famous restaurant is a question mark.

The Frontline Stays Program by Airbnb has had 100,000 nights booking in free or subsidized accommodations for first responders. And check out the red puzzle by Heinz Canada! Would be appreciated by European puzzle and ketchup aficionados as well, especially during lockdown.  

Stay healthy and take care of each other! ^Team Horecatrends

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Rombit’s Romware Covid Radius | Smart bracelet to simplify social distancing on the workfloor

14-5-2020

  • Rombit's Romware Covid Radius social distancing bracelet
  • Rombit's Romware Covid Radius social distancing bracelet

In April Technology company Rombit launched a digital bracelet to prevent coronavirus infections on the workfloor. The solution allows employees in construction, logistics and other heavy industries to resume work safely. Port of Antwerp started as the first to use this innovative bracelet. To produce this bracelet Rombit has added new functions to its existing safety bracelet, the Romware ONE. This will help employees to observe the strict precautions laid down by the World Health Organisation (WHO) while respecting the privacy of the wearer. The initiative is also a response to the call by the Flemish Government to create digital solutions for helping society through the current corona crisis.

These kinds of solutions would be great for the hospitality industry as well! Last month we already wrote about Aura Aware a smart distance awareness device, we then indicated that a wearable device would be a great asset for people working in restaurants, kitchens etcetera. It would even be better is the other person you meet doesn’t have to have the same device. The only challenge is to avoid too many signals in a restaurant ? We wonder if there will be affordable devices on the market soon….

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Accor and Bureau Veritas launch a label based on sanitary measures in France

17-4-2020

The project is launched to support the return to business in the hospitality and restaurant industry. Accor, a global leader in augmented hospitality, and Bureau Veritas, a world-leading provider in testing, inspection and certification, have joined forces to develop a label designed to certify that the appropriate safety standards and cleaning protocols have been achieved to allow businesses to reopen. The label will cover both accommodation and catering, and will set the sanitary standards applicable to all the Group’s hotels as well as to other chains and independent hotels. The project was carried out in partnership with doctors and epidemiologists, and has been developed in collaboration with Accor owners and trade associations, such as UMIH, GNC, and GNI.

The bigger economic picture will be blurred by the psychological mood of people. Lots of people, especially the 50+ group will remain anxious. Somehow the hospitality industry has to regain their trust and convince their guests that a visit to their facility is safe. It will be difficult to do so by just implicating that you’ve cleaned everything… For hotel & restaurant chains a cleaning standard label, like the different quality systems in the business to business industry, might facilitate that trust. It might be wise to create one safety standard and cleaning protocol for the whole industry worldwide. And although parties might think differently, it shouldn’t put a financial burden on individual smaller hotels and restaurants. Living up to a new standard might be our mutual concern. ^Marjolein

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Trends we spotted | Week 12

20-3-2020

  • trends we spotted this week

Our perspective on the world has completely changed in the past week, what a paradigm shift! I personally thought that we would no longer post trends and inspiration on Horecatrends. It seems of no importance right now but we also spotted a lot of positive inspiration. So, we have written a ‘trends we spotted this week’ with small positive gestures and inspiration in these anxious times.
Stay healthy and take care of each other! ^Marjolein van Spronsen

This week, among other links to articles about a hand wash tutorial by Gordon Ramsey and the Cheese trucks of the London based The Cheese Bar.

McDonald’s in the U.S. and Canada are considering rent deferrals for its franchisees and Uber Eats is introducing a new support package that includes a waiving of delivery fees on all orders from independent restaurants across U.S. & Canada and dedicated marketing campaigns.

And an article at Eater about what restaurants need right now to actually survive in the USA. Here in the Netherlands, the government is taking all the necessary measures at this moment and even banks are helping. We wish all restaurant owners worldwide will be able to find a way to stay in business.

Chipotle tackles social distancing with virtual hangouts on Zoom, interesting inspiration if you try to reach young people. And upscale restaurant Canlis in Seattle finds new business model in the Covid-19 crisis.

In the Netherlands we spotted free e-learning programs for people working in the hospitality industry and many restaurants offer gift vouchers with benefits. One of them doesn’t give vouchers but gift plates!

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Gacha Gacha Coffee | A do-it-yourself coffeeshop by Maruyama Coffee

21-2-2020

A do-it-yourself coffeeshop, created by Nendo Design Studio for Maruyama Coffee In Japan. Although already closed it’s been an introduction to a coffeeshop that didn’t require many staff members. Nendo Design Studio created the almost fully-automated café called Gacha Gacha Coffee. The experience was inspired by Gachapon, a capsule toy vending machines that’s popular in Japan. The pop-up from October till November 2019, located in the observation deck of Roppongi Hills, featured 12 vending machines. At these machines consumers could purchase a capsule filled with coffee beans for ¥500 (USD 4.50). As from that the consumer had to take the coffee to semi-automated stations to brew it themselves. Staff only had to give information and clean up!

The idea behind Gacha Gacha Coffee is to create a coffee experience that makes you choose your beans, take time to watch it brewed and maybe even talk about coffee with a barista and of course enjoy the view at the observation deck! But as Trendwatching (we spotted Gacha Gacha Coffee in their ‘Innovation of the day’-trendletter) indicates it’s a great example on how you can use automation to face labour shortage, which we’re facing in the Netherlands as well.

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Fresh food robot ‘Sally 2.0 by Chowbotics’ will be rolled out worldwide

2-12-2019

  • Fresh food robot Sally 2.0 by Chowbotics
  • Fresh food robot Sally 2.0 by Chowbotics
  • Fresh food robot Sally 2.0 by Chowbotics
  • Açai bowl made by fresh food robot Sally 2.0 by Chowbotics
  • Salad made by fresh food robot Sally 2.0 by Chowbotics

The world’s first fresh food robot, Sally 2.0 by Chowbotics enters a new phase with a new user interface, hardware enhancements, and an expanded menu with meal options for any time of day. Sally 2.0, the newest iteration of its widely-popular fresh food robot, which first came to market in 2018 and is currently in action at more than 70 locations including offices, college campuses, hospitals, and more. The enhanced model features a larger tablet display, a stunning new user interface, wheels for increased mobility, and improved servicing features that reduce operator refill and cleaning time. In addition to Sally’s flagship salad and grain bowl offerings, Sally 2.0 now offers breakfast and snack options such as Açai bowls, fruit, yogurt bowls, and more.  Thousands of people can now experience these enhancements at several new deployments across the country and around the world.

We wrote about the Robot Sally back in 2017 and wondered when we will see the first fresh food robots like Sally in Europe. Stated at the website of Chowbotics is that they work with the Compass Group, Sodexo and in the press release it says that Bonduelle, the French international plant-based food company, recently ordered a first set of 50 robots for France. Earlier this year, the two companies joined forces to create the Cabaletta brand and set an exclusive partnership for deployments at foodservice outlets throughout mainland Europe. “We believe offering salads and other plant-based food through easy to access kiosks will be a key trend for the future,”  says Elodie Levrier, Project Director, Bonduelle. So anything for your food outlet or kiosk?

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Trends we spotted | Week 34

23-8-2019

  • trends we spotted this week

At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.

This week, among other links to articles about the Taco Bell hotel in Palm Springs and about a gnocchi sandwich at Luzzo’s Pizzeria in New York, comfort food to the max!

In addition, the delivery service Deliveroo has recently withdrawn from the German market. Optimus Ride has started an extensive test with self-driving vehicles in New York, with which they consciously try to increase confidence in these systems. And we have spotted a new ‘Instagrammable’ ice cream parlour in London, Taiyakiya.

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Domino’s® Pizza and Rad Power® Bikes | E-Bike program for delivery in the US

23-8-2019

  • Domino's Pizza delivery e-bike by Rad Power Bikes

Domino’s Pizza, the largest pizza company in the world based on global retail sales, knows a thing or two about pizza delivery, including the fact that cars aren’t always the most efficient way to get hot, delicious pizzas to hungry customers. A bike is often a better solution to traffic congestion and parking challenges. Domino’s stores across the nation will soon have the option to use custom e-bikes for pizza delivery through a partnership with Rad Power® Bikes – North America’s largest e-bike brand.

Domino’s Pizza has also tested Robots for delivery but don’t you think that e-bikes are more likely to be used in the short term? In the Netherlands we spotted a couple of delivery services that use e-bikes as well.

Rad Power® Bikes is also located in the Netherlands (Utrecht) from where their team is working to build similar partnerships with European companies as well. For example, a fleet of their e-bikes are used in three European cities in a program called ELVITEN that demonstrates how electric light vehicles can improve mobility in urban areas. Below the article a video about this project that already started in cities like Bari, Genoa (both Italy) and Málaga in Spain.

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