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!
Jutter Speijs | The unmanned shop-in-shop solution for the hospitality industry
8-2-2019
Should the minibar belong to the past? It does according to Jutter Speijs. Jutter Speijs offers an unique “Food Market”-retail concept for hotels. The unmanned food markets of the company can be placed in the lobby of a hotel and the guests can decide themselves what they will take up to their room, which makes the minibar unnecessary. Jutter Speijs is already active in several hotels in the Netherlands and hopes to expand locally and abroad this year.
Horecatrends | Tips for Culinary videos worth watching – week 6
5-2-2019
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 videos which Vera Rauwerda thinks are cool to watch. Amongst them a video about the real wasabi and why it’s so expensive. Have you ever heard of the Italian Casu Marzu? It seems to be the most dangerous cheese to eat! This video shows the distasteful process of the making! And a video about an incident at the exam of master sommelier exam in the USA, the highest achievable sommelier certificate.
Avocado fries for the hospitality industry
5-2-2019
During the Dutch hospitality event ‘Horecava’ in January, the co-owner Ron Simpson of the famous Dutch restaurant ‘The Avocado Show‘ introduced a new product ‘Avocado Fries’. Great asset for your snack menu! ‘The Avocado Show’ is going to sell the avocado fries, where Salud Foodgroup Europe BV, European market leader in frozen avocados, provides the distribution.
The BreadBot | Bread baked in front of your eyes
4-2-2019
Baked in front of your eyes by a robot, the BreadBot makes bread that is fresh, healthy, preservative free and eco-friendly. The BreadBot from the Wilkinson Baking Company mixes, forms, proofs, bakes and cools bread all on its own. The Wilkinson Baking Company debuted the BreadBot last January at the CES (Consumer Electronics Show) in Las Vegas. This robot baker, a machine that goes from flour to loaf all on its own, harnesses the marvels of modern technology to take us back to the old world with its artisan bread that is tasty and nutritious. We start seeing more and more robot-like machineries in the hospitality industry and retail, like for example ‘The Creator’, a start-to-finish fully automated preparation process to create gourmet burgers. The BreadBot is a new example of this development. Imagine a BreatBot baking fresh buns in your hotel lobby!
Trends we spotted | Week 5
1-2-2019
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 fact that the owners of Eleven Madison Park in New York will open their first restaurant in London, Davies & Brook at the Claridges’s Hotel and about Stixfresh sticker, which increases the freshness of fruit. Also a link to one of the most Instragrammable chapels in Las Vegas and Ferran Adrià will reopen his famous restaurant El Bulli: not as a restaurant, but also as a knowledge center elBulli 1846. Other news for foodies: great images of the plates at the Bocuse d’Or 2019 the team of Denmark won! And we have read a Dutch article about TerraCycle that is eliminating the idea of waste by recycling the “non-recyclable”. In 2020 the Hard Rock Hotel Amsterdam American will open and today, February first, a dog restaurant will open in Antwerp! Also in this list of links: gravy candles from KFC and Howard Schultz, former CEO of Starbucks, is exploring an independent 2020 presidential bid.
‘De Vergaderfabriek’ | The world’s first 3D printed meeting location
31-1-2019
Last week the printing of ‘De Vergaderfabriek’ (the Meeting Factory) started, under great interest from the press. They symbolically placed a time capsule in a cavity of the first 3D printed concrete wall of ‘De Vergaderfabriek’. The time capsule contains letters aimed at the future and which will be opened the moment the building will be recycled in the future. De Vergaderfabriek is located in Teuge, the Netherlands. In Europe it will be the first commercially built 3D-printed building. The building is designed by Pim van Wylick from The Form Foundation.
The upward-aesthetic light structure of SPINE Rooftop Lounge Beirut
29-1-2019
The unique design of SPINE Rooftop bar Beirut in Lebanon focuses on the sky. The design was conceived on the idea of avoiding the attributes of the roof design, usually aimed at walls or floors, and instead using an upward-aesthetic lighting structure. ”I wanted to animate the air and the structure merged with the landscape”, says the designer Gregory Gatserelia. The lounge, located at one of the highest buildings at Naccache Seaside Road, G1 Building, opened its doors in June 2018 and is now one of the hotspots in Beirut.
