Four Seasons Pop Down | Last year in Toronto, soon in Philadelphia, Miami and Hong Kong

2-7-2018

  • Four Seasons Pop DownCredit: Sam Santos/Getty Images for Four Seasons Hotels and Resorts
  • Four Seasons Pop DownCredit: Sam Santos/Getty Images for Four Seasons Hotels and Resorts
  • Four Seasons Pop DownCredit: Sam Santos/Getty Images for Four Seasons Hotels and Resorts
  • Four Seasons Pop DownCredit: Sam Santos/Getty Images for Four Seasons Hotels and Resorts

Series of immersive experiences at selected Four Seasons Hotels and Resorts will continue in Philadelphia in September, Miami in December, and Hong Kong in 2019. Four Seasons Hotels and Resorts, the world’s leading luxury hospitality company, has revealed the next locations of Pop Down, the company’s global series of events that invite people to experience Four Seasons artistry and craftsmanship in unexpected settings around the world. lees verder

Trends we spotted | Week 26

29-6-2018

  • Trends in het kort

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, amongst others about tableside DIY Shawarma, the Donug, a website for cannabis-themed boutique accommodations and Apeel sciences in Santa Barbara created an edible coating that allows avocados to stay ripe for twice as long.

Click on the title if you would to read the full article. Enjoy reading! lees verder

Trends we spotted | Week 25

22-6-2018

  • Trends in het kort

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, amongst others about functional candy, staying overnight at temples in Japan or Korea and creamart. The list of the World’s 50 Best Restaurants is also published with images of dishes of all restaurants! If you’re in London this summer, check out their ice cream museum SCOOP! If you’re in New York at the end of June and you love pizza, check out Le Strade della Mozzarella. And an interesting read about Amazon’s Alexa that will butler at selected Marriott hotels as from this summer.

Click on the title if you would to read the full article. Enjoy reading! lees verder

Trends we spotted | Week 24

15-6-2018

  • Trends in het kort

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, amongst others about the ice cream shop Ben & Jerry’s in London that kicked off a blockchain initiative to let customers offset their carbon footprint. And about the new food app Provision that connects food pantries to eliminate food waste. Parisian confectioner Fauchon is best known for their delicious and beautifully crafted desserts and pastries and now they announced that they will be opening a hotel in Paris, from haute cuisine to hospitality! Who knows maybe guests will find one of their delicious pastries on their pillow after turndown service ;-).

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Trends we spotted | Week 23

8-6-2018

  • Trends in het kort

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, amongst others about American start-up Kabaq that has developed an Augmented Reality software that enables diners to preview their food through Snapchat World Lens. KFC is testing vegetarian chicken and has a branded pool flotation of Colonel Sanders. We wonder whether we will get another president with a hospitality background after 2020 as president of America for the  Democratic Party?

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Trends we spotted | Week 22

1-6-2018

  • Trends in het kort

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, amongst others Virgin Voyages reveals the first look inside its newest ship, Kit-Kat’s airport vending machine rewards travellers with candy and how newcomer Freshii is shaking up the healthy eating scene in the United Kingdom.

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Trends we spotted | Week 21

25-5-2018

  • Trends in het kort

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, amongst others the most expensive taco in the world, Hilton commits to cutting environmental footprint in half and doubling social impact investment and Sleeping under the stars in a luxury ‘Bird House’ in Africa.

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Restaurant Spyce | Culinary excellence elevated by technology

25-5-2018

  • Restaurant Spyce
  • Restaurant Spyce
  • Restaurant Spyce
  • Restaurant Spyce
  • Restaurant Spyce
  • Restaurant Spyce
  • Restaurant Spyce
  • Restaurant Spyce
  • Restaurant Spyce
  • Restaurant Spyce

Spyce is a Boston-based restaurant, founded by MIT graduates and backed by Michelin-starred chef Daniel Boulud. At Spyce, robots produce healthy fast food at affordable prices. At the newly-opened establishment all bowls start at USD 7.50, the prices are lower than at similar restaurants as robots save on human labor expenses and the robots work fast! The robots prepare your meal in 2 minutes and as you can watch in the video underneath the article, they even clean up their own mess! Spice is located at 241 Washington Street in Boston. How about a Latin bowl with roasted chicken, avocado lime crema, braised black beans, brown rice, bell peppers, tomatoes, corn, green chilies, cabbage slaw, cilantro and radish?

The idea behind restaurant Spyce

‘The Spice Boys’ ,four guys studying at MIT in Boston, Michael Farid, Kale Rogers, Luke Schlueter and Brady Knight created the world’s first restaurant featuring a robotic kitchen that cooks complex meals. They created this concept in hopes of solving a problem they found themselves facing, being priced out of wholesome and delicious food. So they, as robotics-obsessed engineers, created a robot that cooks tasty and nutritious meals, serves them, and cleans up after. The robots and process has been created in two years with many burns, bruises, and eating a lot of Brussel sprouts! As they say: “We’re at the intersection of technology and hospitality, making accessible, tasty and nutritious meals.”

Spyce | The Michelin Star magic from Daniel Boulud

The Spyce boys added some Michelin-Star magic with Chef Daniel Boulud. “When Michael and his three classmates emailed me about a robotic kitchen that could elevate fast food, I was impressed. Not only had they guessed my email address correctly, the videolink to their cutting edge technology was unlike anything I’d seen before. The experience of the robotic kitchen, the food and the vision of the Spyce team far exceeded my expectations. Their passion and innovation needed a strong commitment to ingredients and excellent recipes. So, in addition to becoming an investor, I accepted the position of Culinary Director, and invited Chef Sam Benson, who had worked for me at Café Boulud, to take on the Executive Chef role.”

Sam Benson is the executive chef at restaurant Spyce: “When Chef Daniel Boulud asked me to join four MIT kids and their robotic kitchen, and make food with real flavor, I knew it was a chance to be part of something big. With a multitude of Michelin stars and James Beard accolades for his restaurants and contributions to fine dining, Chef Daniel is considered to be one of the country’s leading culinary authorities. When he talks, you listen. His mentorship paved the way for my experience in the best kitchens in the US and France, it’s been a fun ride. So here we are, and together we make up the Spyce culinary A-Team.”

Check out the video below:

Yotel Boston | Robot YO2D2 newest employee in the hotel

22-5-2018

  • Robot YO2D2Yotel Boston
  • Robot YO2D2Yotel Boston
  • Robot YO2D2Yotel Boston
  • Robot YO2D2Yotel Boston
  • Robot YO2D2Yotel Boston
  • Yotel Boston

YOTEL, the affordable luxury hotel brand, announces their new hire in their Boston hotel, YO2D2. The hotel’s guest services robot is remarkably well versed in hospitality and ‘mingling’! The Seaport hotel is known for its of-the-moment technology offerings which include super-fast (and free) WiFi, self-service check-in via mobile app and sleek cabins with SmartBeds™ and Technowalls. With this latest tech enhancement, guests can look forward to receiving amenities from and taking selfies with YOTEL’s newest crew member, YO2D2. lees verder

Trends we spotted | Week 20

18-5-2018

  • Trends in het kort

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, amongst others a special Instagrammable hidden dessert at Long Story Short Café in Melbourne, granola butter as the new spreadable gold and how to make dinner reservations through Instagram.

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