SCRAEGG | From the fastest scrambled eggs to the smallest canteen in the world

3-12-2019

  • SCRAEGG at Host Milano 2019
  • SCRAEGG preparation with steam
  • SCRAEGG Pro Unit with HOST Innovation Award

2018 was the starting point for SCRAEGG: Presented as ‘the fastest scrambled egg in the world’, the compact device with a steam nozzle quickly became centre of attention at trade fairs because using different flavors, a fluffy scrambled egg could be conjured up in seconds. Without a pan, without fat and without an unpleasant smell. Just one year on, SCRAEGG still supplies the world’s fastest scrambled eggs in a wide range of variations. But it also produces a tasty selection of other meals and snacks, such as quinoa cups, loose potato mash, soups, creamy porridges and even fine desserts and small cakes.

At the HOST international hospitality trade fair in Milan, Italy, SCRAEGG was recognized as the most groundbreaking innovation. The FCSI Start Me Up Innovation Award was awarded for the first time in 2019 by the Foodservice Consultants Society International and Electrolux Professional. The jury of experts honoured the SCRAEGG patented steam nozzle system, which prepares different meals in a matter of seconds.

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Fresh food robot ‘Sally 2.0 by Chowbotics’ will be rolled out worldwide

2-12-2019

  • Fresh food robot Sally 2.0 by Chowbotics
  • Fresh food robot Sally 2.0 by Chowbotics
  • Fresh food robot Sally 2.0 by Chowbotics
  • Açai bowl made by fresh food robot Sally 2.0 by Chowbotics
  • Salad made by fresh food robot Sally 2.0 by Chowbotics

The world’s first fresh food robot, Sally 2.0 by Chowbotics enters a new phase with a new user interface, hardware enhancements, and an expanded menu with meal options for any time of day. Sally 2.0, the newest iteration of its widely-popular fresh food robot, which first came to market in 2018 and is currently in action at more than 70 locations including offices, college campuses, hospitals, and more. The enhanced model features a larger tablet display, a stunning new user interface, wheels for increased mobility, and improved servicing features that reduce operator refill and cleaning time. In addition to Sally’s flagship salad and grain bowl offerings, Sally 2.0 now offers breakfast and snack options such as Açai bowls, fruit, yogurt bowls, and more.  Thousands of people can now experience these enhancements at several new deployments across the country and around the world.

We wrote about the Robot Sally back in 2017 and wondered when we will see the first fresh food robots like Sally in Europe. Stated at the website of Chowbotics is that they work with the Compass Group, Sodexo and in the press release it says that Bonduelle, the French international plant-based food company, recently ordered a first set of 50 robots for France. Earlier this year, the two companies joined forces to create the Cabaletta brand and set an exclusive partnership for deployments at foodservice outlets throughout mainland Europe. “We believe offering salads and other plant-based food through easy to access kiosks will be a key trend for the future,”  says Elodie Levrier, Project Director, Bonduelle. So anything for your food outlet or kiosk?

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Zero-waste restaurant SILO | Second location opened in London

14-11-2019

  • Front of the zero-waste restaurant SILO in The White Building in London
  • Zero waste restaurant SILO in The White Building in London
  • The team behind the zero-waste restaurant SILO in London

Yesterday, Wednesday 13th November SILO, the world’s first zero-waste restaurant SILO by award-winning chef Douglas McMaster, joined CRATE Brewery, in their Hackney Wick home, The White Building. A zero-waste pioneer, Douglas’ innovative approach is threaded throughout the whole restaurant and its supply chains: from trading directly with farmers to composting any leftover scraps into compost, the continuing aim is to ‘close the loop’ in the food production process.

Back in 2014 we wrote about restaurant SILO in Brighton, back then had just opened his restaurant after being funded with crowdfunding, so it’s great to notice that the sustainable initiatives of chef Douglas McMaster pay off.

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Trends we spotted | Week 45

8-11-2019

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 new Equinox Hotel in Hudson Yards in New York and Illycaffè will launch aluminium coffee capsules in 2020 in the UK.

Some news from the packaging front, we spotted Nada Grocery Store in Vancouver where you have to bring your own packaging and Nestlé’s Häagen-Dazs brand is partnering with recycling organization Terracycle on a disruptive home delivery service by the name of ‘Loop’. Together they will launch reusable packaging for delivery.

In London MontaMonta collects spent coffee grounds at cafés to creates a scrub! And we spotted an article with video in which Ercan Steakhouse smokes a whole camel!  

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Cheese conveyor belt take over | Pick & Cheese invites heavyweights of cheese

7-11-2019

  • Belt takeover at Pick & Cheese by heavyweights of cheese
  • Belt takeover at Pick & Cheese by heavyweights of cheese
  • Belt takeover at Pick & Cheese by heavyweights of cheese

Pick & Cheese, the world’s only cheese conveyor belt at Seven Dials Market, will play host to some of the biggest and best names in cheese with ‘Heavyweights of Cheese’, their new series of one-off belt takeovers. Kicking off on Wednesday 27th November with Paxton & Whitfield, the UK’s oldest cheesemonger, the series will see each guest cheesemonger take over the belt for one night only, showcasing their signature cheeses with unique condiments, hot dishes, desserts and a selection of drink pairings.

Heavyweights of Cheese will be a non-ticketed event, available on a first-come first-served basis running from 6pm till 10pm. The belt take over will be by: 27th November: Paxton & Whitfield; 29th January: La Fromagerie; 26th February: Neal’s Yard Dairy and 25th March: Mons Cheesemongers. Great collaboration!

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BYOC | Duebest sustainable, Fair-Trade reusable cutlery

5-11-2019

  • BYOC - Duebest wants you to Bring Your Own Cutlery - sustainable & Fair-Trade
  • BYOC - Duebest wants you to Bring Your Own Cutlery - sustainable & Fair-Trade
  • BYOC - Duebest wants you to Bring Your Own Cutlery - sustainable & Fair-Trade
  • BYOC - Duebest wants you to Bring Your Own Cutlery - sustainable & Fair-Trade
  • BYOC - Duebest wants you to Bring Your Own Cutlery - sustainable & Fair-Trade

Bring Your Own Cutlery (BYOC), an idea by Duebest, a brand on a mission to end single-use plastic utensils starting with Fair-Trade reusable cutlery to launch on the crowd-funding site Kickstarter. Duebest is a new Brooklyn-based brand that starts their sustainable initiative by selling their sleekly designed fork, knife, spoon, and chopstick sets. All made from sustainably sourced teak wood and hand-crafted by Fair Trade artisans in Bali. The set comes in a compact fabric case and retails for $35. Exclusive glass straw upgrades are available for $5 more.

With a couple of days to go, you could still back their Kickstarter goal!

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Limited edition pumpkin buns at Bun House in London for Halloween

29-10-2019

  • Limited edition pumpkin buns at Bun house in London for Halloween
  • Limited edition pumpkin buns at Bun house in London for Halloween

This autumn Bun House, the Cantonese-style steamed bun specialist, will celebrate Halloween with its new limited edition pumpkin buns. For one week only from Thursday 24th October, the spooky buns will be available at Bun House’s Chinatown home and Wembley’s Box Park.

They simply look marvelous these pumpkin buns for Halloween. Inspiration for other restaurants or bakeries!

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Neo Fruit | A collection of artificially designed fruits made with 4D printers

25-10-2019

  • Neo Fruit - Designed by Meydan Levy - credits Bogdan Sokol & Shay Maman
  • Neo Fruit - Designed by Meydan Levy - credits Bogdan Sokol & Shay Maman
  • Neo Fruit - Designed by Meydan Levy - credits Bogdan Sokol & Shay Maman
  • Neo Fruit - Designed by Meydan Levy - credits Bogdan Sokol & Shay Maman
  • Neo Fruit - Designed by Meydan Levy - credits Bogdan Sokol & Shay Maman

Fruit can provoke emotions and desires, have a perfect natural packaging, use colours to indicate which minerals and vitamins they contain, what their flavour is, and how ripe or rotten they are. A whole world of visual, sensual, nutritional and practical experience bundled together in each fruit. The creator of Neo Fruit finds this full sensual eating experience is missing in food supplements produced nowadays. He created ‘Neo Fruits’, artificial fruit, produced with 4D printers technology, using cellulose, an organic material. Neo Fruits intends to offer a food of the future that considers shape and content as critical factor for the eating experience.

Designed by Meydan Levy, an industrial designer from Israel. And we spotted it through the event for Biodesign, the future of materials, manufacturing, architecture & fashion: #BiodesignHereNow by Open Cell. Would we be eating fruit this way in the future? Or take our food supplements? It most certainly looks more appealing than a powder or capsules!

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New, healthy and sustainable restaurant concept for IKEA launched in Amsterdam

21-10-2019

  • Gezond en duurzaam restaurant concept van IKEA in Amsterdam
  • Gezond en duurzaam restaurant concept van IKEA in Amsterdam
  • Gezond en duurzaam restaurant concept van IKEA in Amsterdam
  • Gezond en duurzaam restaurant concept van IKEA in Amsterdam
  • Gezond en duurzaam restaurant concept van IKEA in Amsterdam
  • Gezond en duurzaam restaurant concept van IKEA in Amsterdam

IKEA Amsterdam has opened its completely renovated restaurant last week. It is the first IKEA store in the world to implement the new concept: a different set-up and new dishes should inspire customers even more to eat healthier and more sustainable food. For example, there are now various stations with, among other dishes, fresh smoothies and sandwiches. IKEA also serves dishes such as a salad with vegetarian balls. In the new format there is more room for contact between customers and employees of the IKEA restaurants as the dishes are prepared on the spot.

We’re curious whether dishes from the ‘IKEA SPACE10 Lab’ will be on the menu! We wrote about this initiative at the beginning of 2018, in which they told that they also investigated the possibilities of alternative ingredients such as algae and insects.

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KFC says: ‘I do’ to brand new wedding planning service

15-10-2019

  • 'Put a wing on it' - KFC Weddings
  • KFC Weddings Vogue
  • KFC Weddings
  • KFC Weddings

KFC is giving Australia the chance to ‘put a wing on it’ as the first couple to get hitched under its brand-new wedding service. Now, KFC fans all over Australia can officially head to the website and lodge an application form telling them in 200 words or less why you want the ultimate KFC Wedding. For those loved up couples ready to take the plunge, the Colonel suggests you apply fast as there’s only six weddings available. Winners will be judged on their originality, creative merit and independent expression shared in the entry.

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