Trends we spotted | Week 40
4-10-2019
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 ‘Blue caviar’, a cannabis restaurant with licence opened in Los Angeles and London’s Cocktail Week 2019 that starts today, October 4.
A new Korean restaurant will open this November in London. Seoul Bird, from the world-renowned Korean American chef Judy Joo. And the Borough Market celebrates 21 years with the launch of the Borough Market Kitchen, a new communal dining space housed in Jubilee Place.
Have you already heard about OmniPork a vegan substitute for pork meat? We didn’t but this Asian concept is looking to expand beyond Asia into the UK.
CityHub Copenhagen will open in the summer of 2020
3-10-2019
Hot on the heels of Amsterdam and Rotterdam, CityHub’s third location will be in one of the healthiest and happiest cities in Europe, Copenhagen. CityHub Copenhagen will open its doors in summer 2020 and will mark CityHub’s first step towards international expansion.
Launched four years ago in Amsterdam, CityHub was created to fulfil the gap between hotels and hostels. Founders Pieter van Tilburg and Sem Schuurkes, two assiduous travelers themselves, recognized that the hotel industry was lacking satisfactory solutions for millennials who are looking for an accessible and authentic experience at the heart of a city.
NUGGS | Vegan ‘chicken’ nuggets, development as a tech startup
30-9-2019
NUGGS, the world’s first vegan ‘chicken’ nugget startup, launched by the 19-year-old founder Ben Pasternak announced a $7M funding round led by McCain Foods in July 2019. Money he will use to create ‘the most advanced nugget on the planet’. Founded by 19-year-old tech wunderkind and entrepreneur Ben Pasternak. NUGGS is ready to disrupt the animal-based meat industry with its new nugget technology.
A great approach to food development: the founder Ben Pasternak does release new ‘updates‘ of his NUGGS. The formula is constantly improved, based on user feedback. Ben explains: “NUGGS is the intersection of food and the internet”. Check out their Instagram account where they recently announced their 1.4 release and the release notes.
Trends we spotted | Week 39
27-9-2019
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 others links to articles about inspiration around ice cream by Spanish parlour Rocambolesc and McDonalds Canada is testing the P.L.T. Burger they created with Beyond Meat.
Pulpac is a patented innovation that can replace single-use plastic at a lower price on a global scale and in a press release TripAdvisor says it blocked more than a million fake reviews in 2018.
Food lifestyle brand Bon Appétit opens a virtual restaurant in Chicago, Bon Appétit Delivered and would you like to try a burrata stuffed with pizza sauce? They serve it with pizza crust at restaurant The Bedford.
Helsinki just became the world’s first ‘City as a Service’ to attract more tech talent for the companies in this city and more about ‘The Fyre Burger’ created by ‘Lock & Key Social Drinkery Kitchen’ in Los Angeles!
Geofencing | How location-aware dining apps are changing the hospitality industry
16-9-2019
QSR (quick service restaurant) brands have only begun to scratch the surface of geofencing. Beyond providing better delivery analytics and clever marketing campaigns, location context can help restaurants understand customer loyalty, impact customer engagement, and help them save on operational and delivery costs.
A rather long but interesting article especially for fast food and fast casual brands about the possibilities presented by geofencing. A guest blog by the company Radar! They give examples on how some QSR brands have started experimenting with geofencing to improve the customer carryout experience. They indicated that API’s (application program interface) are the next big thing in the SaaS (Software as a Service) wave and have been recognized as a Rising Star on TechCrunch.
Cleanyst | A ‘sodastream’ for cleaning and personal care products
22-8-2019
Cleanyst recently launched an at home mixing system for creating natural home and body care products with minimal plastic waste. In May 2019 their product, developed by industry professionals, was backed for more than 200% for their crowdfunding at Kickstarter. The ‘reusable bottle system makes plant-based cleaning and personal care products with concentrated ingredients shipped in minimal packaging.
Great product for households but we could imagine that it might be a great asset for B&B’s and small luxury hotels as well! You could create your own shampoo, conditioner, body wash, hand soap, laundry detergent, fabric softener, all-purpose cleaner, glass cleaner and tub and tile cleaner.
Horecatrends | Tips for Culinary videos worth watching – week 28
12-7-2019
YouTube has been a source of inspiration for spotting trends the past few years. Every day, thousands of movies are uploaded with new and interesting content. We too sometimes use videos as a source of inspiration to write about. With this week again a selection of 3 videos which our colleague Manual Imanse thinks are worth watching.
This week links to videos about ‘What coffee looks like around the world and why menuca honey from New Zealand is so expensive. And since the beginning of July, amusement park Walibi Holland has a new attraction: the Untamed.
Horecatrends | Tips for Culinary videos worth watching – week 26
27-6-2019
YouTube has been a source of inspiration for spotting trends the past few years. Every day, thousands of movies are uploaded with new and interesting content. We too sometimes use videos as a source of inspiration to write about. With this week again a selection of 3 videos which our colleague Manuel Imanse thinks are worth watching.
This week videos about ‘La Bonnotte de Noirmoutier’, world’s most expensive potatoes and an video about why Pink Himalayan Salt is so expensive. Last but not least: a video about Sea Cucumbers.
Trends we spotted | Week 15
12-4-2019
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 a lemon for dessert at LROOM Café in New York and Kubus croissants at Weirdoughs in Melbourne. We also came across a special, ‘jiggly’ pancake dessert at Gram Café and Pancakes in San Francisco and Airbnb signed an agreement to acquire the HotelTonight website.
And would you have your saliva, urine or stool analysed before going out to eat sushi? The sushi is of course made on the basis of these analyses, but we don’t know!
Lucknow 49 London | 100 rupee galawati kawab giveaway during opening
28-3-2019
On 2nd April, the team behind DUM Biryani House will open the doors to their new restaurant Lucknow 49, an Indian restaurant specialising in Lucknavi cuisine just off Regent Street. To celebrate the opening, founder Dhruv Mittal will be giving away Beef Galawati Kawabs (traditional Lucknavi kebabs) during lunchtime on Tuesday 2nd and Wednesday 3rd April. Priced at 100 rupees (circa. £1), Londoners can take their chances with the Galawati Kawab rolls priced at the day’s exchange rate.
