Trends we spotted | Week 43
30-10-2023
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’s links to articles including the presentation of the We’re Smart awards, there are 16 Dutch restaurants on this list of the best vegetable restaurants in the world. ‘De Nieuwe Winkel’ in Nijmegen is number 1 again.
Pink and yellow oyster mushrooms are included in the range of products of the exotic mushroom grower Oakfield as well as bundle-, white beech-, wig- and coral mushrooms.
The Casual Pint Craft Beerstro launched Tap4Good. A national fundraising initiative to support local communities. The local manager decides the charity!
In London, ‘The OWO Residences by Raffles’ recently opened and Starbucks opened its China Coffee Innovation Park (CIP), achieving its vertical integration ‘from bean to cup’ in one market – a first for the company globally.
Bakkit.nl creates ‘the Rotterdam Roll’ – a rolled croissant in various flavours. They also sell other pastries. Speaking of croissants, Dominique Ansel, the inventor of the cronut, presented a vegan cronut for the first time in September.
Pizza Hut in Germany recently introduced ‘Pizza-Sandwich’ Melts and a special McDonald’s restaurant in Terminal 1 of Sydney Airport!
A capital injection for Zence Object in Macau: for a project to convert used tea leaves and other local bio-waste streams into packaging and other industrial items.
And an interesting design article on Eater about the neon walls, palm-shaped chairs and giant pepper mills of Shuggie’s Trash Pie, they call it maxed-out restaurant design for 2023.
The Pizzoli by Marco’s Pizza® | A fresh and fully loaded handheld pizza
27-10-2023
Marco’s Pizza, one of the nation’s fastest-growing pizza brands, is expanding its menu offerings with the launch of its NEW Pizzoli – a fully loaded handheld featuring savory high-quality meats and four melty cheeses rolled up in the brand’s fresh house-made dough and baked to golden perfection. The crispy, craveable creation is finished with garlic sauce and their romesan seasoning and paired with a side of dipping sauce.
In our next trends we spotted this week (week 43) we will write about the ‘pizza-sandwich’ Melts of the German Pizza Hut, another handheld pizza!
Tiny houses, the Tiny Bar and winter fireplaces at eco-resort Basecamp IJmuiden
27-10-2023
You are able to enjoy a winter vacation at eco-resort Basecamp Ijmuiden in the spacious ‘Kennemerduinen’ surrounded by fresh sea air. Every season this resort is a wonderful place for a relaxed and sustainable stay in nature. You should expect crisping fireplaces, infrared sauna’s, winter drinks at the Tiny Bar and other activities that will make you leave the comfort of the tiny house.
Trends we spotted | Week 42
24-10-2023
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 amongst other the self-flying air taxi by the Chinese firm EHang has just been cleared for commercial flights!
We’re Smart World and the European Best Vegetable chefs wrote a recipe book, their first ‘Radilicious’-cookbook.
New York Pizza introduces their ‘Thin & Crispy’ base and four action pizzas in the Netherlands. And Mama’s Koelkast (mama’s fridge) opened in Amsterdam in May this year. A concept through which mums, who cook with love and passion, are given the chance to do so professionally.
As usual a couple of great inspirational Instagram posts: for example the ‘Crompouce’, dry-aged fish by Quique Dacosta, great looking Taiyaki cones filled with pumpkin spice ice cream and Halloween inspiration from Shake Shack.
W-Hotels, part of Marriott Bonvoy’s global portfolio of over 30 brands, announced the highly anticipated opening of W-Sydney! And also located in Sydney: The Poetica Bar & Grill they serve Oysters Flambadou, topped with nduja and guindillas.
A Michelin-starred dinner by Dutch or German chefs at home | Getvoila launches in the Netherlands
23-10-2023
Getvoila gives restaurant owners and chefs the chance to extend their reach throughout the Netherlands and Germany. Getvoila launches in the Netherlands on October 23. The German startup works closely with top chefs to get their dishes to people’s homes. This allows consumers to order ready-to-finish menus from Michelin-starred chefs such as Max Strohe and Onno Kokmeijer throughout the Netherlands and Germany. With Getvoila, entrepreneurs increase their sales and reach a much larger audience.
We previously wrote about a similar concept operating in the Netherlands and Flanders called SOUS, click here to find out more about them.
Stumptown Coffee X Alaska Airlines | Bespoke coffee blend crafted specially for the skies
20-10-2023
Alaska Airlines, the premier West Coast airline, and Stumptown Coffee Roasters, a third-wave coffee pioneer and certified B Corporation, are proud to introduce a custom coffee blend that’s specially crafted to be enjoyed up in the air. Stumptown Coffee X Alaska Airlines, brewing soon on all Alaska flights.
Like a former airhostess I am really thrilled with this initiative! Although I stopped working as a airhostess some 30 years ago but I still taste and spot a lot of the ame old coffee I used to make in my days. I hope that everyone can soon drink their coffee the way they like it at all flights, like for example the espresso served in the business class of Air France and KLM. ^Marjolein
SOUS | Home delivery at the highest level
20-10-2023
During the pandemic, top restaurants managed to reach consumers at home by necessity. After the lockdowns, restaurant owners had to return to their physical restaurants and chefs, but they wanted to continue serving their new customers across the country. Founded in 2022, SOUS saw a gap in the market and was able to take this culinary home dining experience to the next level. SOUS now supplies the menus of dozens of top restaurants and chefs in the Netherlands and Belgium, and SOUS Market offers a range of curated premium products.
Cheese fondue restaurant Smelt returns to the Westerpark in Amsterdam
19-10-2023
Cheese fondue restaurant Smelt (Dutch for melt) reopens its doors for their second season in Amsterdam. After a six-month absence from the Westerpark, the restaurant is back. Smelt will once again serve its classics, such as Swiss fondue, Dutch fondue and new this year the Italian fondue, during the dark winter months.
Design & Wijn introduces scent labels for wine bottles
19-10-2023
The Dutch company Design & Wijn created a breakthrough in the world of wine with the launch of labels with scent for wine bottles, a first in the wine industry. This innovative label empowers wine enthusiasts to explore the aromas of wines even before the bottle is opened. The inaugural wine featuring the scent label hails from the Netherlands and boasts aromas of orange, leather, vanilla, almond, and sandalwood.
Cookie dough by ‘A Dynamite Company’ | Flagship store in Amsterdam
18-10-2023
‘A Dynamite Company’, founded a year ago by the dynamic duo Marieke & Marijntje, has opened their first store in the city center of Amsterdam. You can experience the extravagant flavours, creativity & passion for cookies on the Reguliersgracht 70, right across the Amstelveld. The store sells cookie dough and freshly baked American style cookies!
China Innovation Park by Starbucks
Oakfield - exoten
Top 100 Groenten chefs - We're Smart World
Whitehall Elevation - The OWO Residences by Raffles
The Casual Pint Beerstro - Tap4Good
