BAR NØNE | Coca Cola launches non-alcoholic premium drinks
21-2-2019
Coca-Cola’s Venturing & Emerging Brands (VEB) unit is raising the bar for alcohol alternatives with the launch of a new line of booze-free adult sparkling drinks. BAR NØNE made its debut in October at Taste of Atlanta, where nearly 3,000 festivalgoers sipped on the four varieties, Spiced Ginger Mule, Bellini Spritz, Dry Aged Cider and Sangria. The drinks were crafted with bar-inspired flavours and premium, on-trend ingredients to appeal to beer, wine and cocktail drinkers. BAR NØNE is currently available in select package stores, bottle shops, restaurants and specialty markets in Coke’s hometown of Atlanta, and online. The bottled drinks – which contain between 70 and 130 calories – are sweetened with unique juice blends or cane sugar.
BAR NØNE I How it all started..
The idea for BAR NØNE hatched during an at-work conversation about flavourful substitutes for spirits – or, more specifically, the lack thereof. Sabrina Tandon, BAR NØNE general manager and a few colleagues were chatting about craving something more exciting than club soda for occasions when they didn’t want to partake. “We talked about not wanting to drink as often, or as much, as we had before,” she recalled. “We wanted something we could actually look forward to enjoying as much as an alcoholic drink – something sip-able and savor-able.” And they’re not alone. According to external data sources, non-alcoholic option trends are generation agnostic; Millennials are drinking less than Generation X, and Generation Z are imbibing less than Millennials.
“People are choosing not to drink for many different reasons,” said Tandon. “We’re not targeting a certain demographic… we’re targeting a mindset.” BAR NØNE went from idea to shelf in only 10 months. At Coca-Cola agile teams like Tandon’s are empowered to take risks, iterate and move quickly.
Of samplers surveyed on site at the ’Taste of Atlanta’ festival, 93% said they would buy the beverages, and 78% said they’d drink BAR NØNE straight up or over ice, without adding alcohol or other ingredients.
Startup Atomo created the future of coffee | They hacked the coffee bean
19-2-2019
Atomo created the future of coffee; coffee without a bean. Startup Atomo, located in Seattle, uses naturally derived sustainable ingredients to create a smooth coffee with a perfect caffeine kick. By reverse-engineering the coffee bean, Atomo has created a naturally-derived and sustainable coffee with the same caffeine you’d expect and no harsh acid or bitterness. They analyzed the molecular compounds in a cup of coffee and used the coffee’s blueprint to design the perfect cup of coffee without using any coffee beans. They produce a ground coffee, which looks and acts like a regular ground coffee and can be used in drip machines, pour overs, cups and French presses.
Horecatrends | Tips for Culinary videos worth watching – week 8
19-2-2019
YouTube has been a source of inspiration for spotting trends 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 videos which Vera Rauwerda thinks are cool to watch. This week, among other things, a great video by Bloomberg about the history of Red Bull and their marketing. A video of ‘The Best Ever Food Review Show’ about the most impressive meat market in Asia where they sell meat from amongst other cats, dogs and rat. And a video about luxury plane meals, which we never had as travelers in the tourist class.
The World’s First ‘Vegan Suite’ | Hilton London Bankside
18-2-2019
Following guest feedback, a vegan suite is now available for reservation at the design-led Hilton London Bankside. The suite, created in partnership with multi-sensory design experts Bompas & Parr and given the thumbs up by The Vegan Society, offers a vegan experience throughout, from a plant-based check-in desk and keycard to vegan-friendly bedding and eco-cotton carpet.
Free tampons and naps in the bathroom | Women love it!
15-2-2019
Demi Poppe blogs about her experience with extra amenities, such as free tampons and naps in bathrooms. She and her friends greatly appreciated this welcoming gesture.
I regularly visit restaurants, cafés and bars with friends, either for lunch, dinner or just a nice cup of coffee. I recently visited Grandcafé ‘t Gerecht in Heerenveen (The Netherlands). One of my friends had to go to the toilet and she came back with a big smile! She said that there were free tampons and naps in the bathroom. So handy!
Trends we spotted | Week 7
15-2-2019
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 BeerYoga, DOT in Groningen, a Moët & Chandon vending machine and Amazon is testing delivery robots in Seattle. We spotted a new street food concept in Paris, Magnà Street Food sells ‘Rotolo’ and the ‘Portoglio’ pizza. And a link to an article about the World’s 50 Best Restaurants, in January they introduced radical changes in the voting system and judging panels. The 18th edition of The World’s 50 Best Restaurants will be unveiled on Tuesday 25th June in Singapore.
Wouldn’t you like to play a human snack claw machine? We would! And what we also like to try is the McFalafal, but you can only get it in Sweden at this moment. And how about a scoop of Hellmann’s Mayo ice cream, would you fancy that?
Be-Mocktails | Natural, non-alcoholic cocktails
14-2-2019
The demand for natural and healthy food is increasing. At the same time it is ‘hot’ to drink cocktails nowadays. These two trends come together in the new ‘Be-Mocktails‘ or while the ‘natural mocktails’. These mocktails are 100% natural and alcohol free. The ingredients are specially selected on their health promoting effect.
Horecatrends | Tips for Culinary videos worth watching – week 7
14-2-2019
YouTube has been a source of inspiration for spotting trends 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 videos which Vera Rauwerda thinks are cool to watch. Among other things, a video about 22 sustainable initiatives for a cleaner world, the reason why koi fish are so expensive and several facts about salmon that you didn’t know!
Trends we spotted | Week 6
8-2-2019
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 the culinary development in the East of Europe according to Michelin and would you eat squirrel? Furthermore, a link to an exhibition about manhole covers in Tokyo and a new platform foodies should definitely check out, maned Njomly! And London has the first underground farm, the Growing Underground! By the way would you like to eat a polenta dish right from the table?
Cheeseburger Dumplings | 2019, the year of the crossovers?
8-2-2019
Leonie van Spronsen, lives and works in New York and enjoys new concepts that she spots in the hospitality industry. In this blog she argues for more crossovers in the hospitality industry and gives an example, the cheeseburger dumplings created by Mimi Chengs & Emily. In addition, she thinks that hospitality entrepreneurs should contact friends from within the industry to see what they could create together. Might be a great opportunity to generate more publicity and buzz for your business! She loves to hear (and taste) what you’ve created!
BAR NØNE
BAR NØNE
BAR NØNE
BAR NØNE
