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Moychay Tea Club Amsterdam | A place to discover the world of tea

30-10-2026

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Located at Rozengracht 92H in Amsterdam, Moychay Tea Club is a space dedicated to the discovery of tea, traditional tea culture and the art of bringing people together. Founded on more than 20 years of experience in the world of tea, Moychay combines a carefully curated collection of rare teas, traditional brewing practices, unique teaware and authentic tea ceremonies.

From tea ceremonies and matchaccinos to teapots, gaiwans and teas sourced directly from producers in tea-growing regions, Moychay brings together a shop, a tasting bar and a strong community of guests, with for example workshops and tastings of rare and aged teas.

2 minutes read

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Trends we spotted | Week 43

28-10-2026

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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:

• New travellers and destinations will give European tourism a whole new look by 2036, a new Accor report reveals.
• India’s Sunday PropTech acquires Fletcher Hotels and expands its European hotel portfolio.
• Christmas collection from Ghent’s Chocolaterie Vandenbouhede, featuring a “Bloody Mary” praline and a chocolate carousel in the window that really turns.
• McDonald’s and Tristen Epps-Long, winner of ‘Top Chef’ season 22, invite fans to take a look ‘Inside the Golden Arches’: a unique chef’s table experience!
• From the slopes to London… The Berkeley Rooftop Cabins are back this holiday season!
• Smart Coffee contains more than 17 active ingredients in a single serving. For hospitality entrepreneurs, this presents a dual opportunity: one cup appeals to two different spending categories, premium coffee and dietary supplements.

Enjoy reading!

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Barrio opens in Rotterdam with Latin American cuisine and creative programming

26-10-2026

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On Saturday 14 November, Barrio opens in the Schieblock in Rotterdam Central District. The new restaurant from the entrepreneurs behind Biergarten brings together Latin American cuisine, music, cocktails and cultural programming. With a stage, its own sound system and room for Rotterdam creatives, the restaurant takes on a life of its own after dinner too. Barrio is open Thursday, Friday and Saturday from 6 pm.

2 minutes read

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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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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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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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Trends we spotted | Week 40

5-10-2026

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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:

• Gault&Millau’s Austrian hotel guide has introduced a ‘Longevity & Medical Wellness’ category for the first time.
• CÔNE Paris opened in March 2026 and is a coffee bar serving espresso-based drinks, including a −86 °C Dirty Coffee.
• In Leiden, during the 3 October celebrations, we spotted a focaccia from Giò Neapolitan Espresso topped with hutspot cream: a tradition in Leiden with a Neapolitan soul.
• EMMA Safety Footwear is introducing Connect Sport: a new O2 work shoe built for demanding days in hospitality.
• Marketer Sem van der Wilk built software while employed at the Inge de Bruijn Swimming Pool in Barendrecht, connecting the pool’s existing systems. Since January 2026 he has done so through his own company.
• Disaronno is introducing a new bottle design with the global campaign ‘The Dolce Side of Life’.
• On Wednesday 14 October, The Biggest Wine Club in Utrecht kicks off. Wine influencer Annemiek Hummelink and Tessel Andeweg of bar Vivid are organising the first edition.

Enjoy reading!

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