The project ’40 chefs for the 40 month cheese’ | By Consorzio Parmigiano Reggiano and JRE-Jeunes Restaurateurs

2-4-2021

  • Created by restaurant Rozemarijn for '40 chefs for the 40 month cheese' - recipe in the article
  • Created by restaurant Scherp for the 40 chefs for the 40 month cheese - recipe in the article
  • Created by rest. Spetters for 40 chefs for the 40 month cheese - recipe in the article
  • Created by LEV by Mike for 40 chefs for the 40 month cheese - recipe in the article
  • Created by Orangerie de Pol for 40 chefs for the 40 month cheese - recipe in the article.

Its strong and spicy aroma, its savoury and intense flavour make 40 month Parmigiano Reggiano a product with unmistakeable characteristics, whose demand is increasing on all consumers’ tables. The Consorzio Parmigiano Reggiano and JRE-Jeunes Restaurateurs have chosen to enhance these features with the project ‘40 chefs for the 40 month cheese’ during which forty chefs from thirteen European countries have developed unique and new recipes, which are also close to home, i.e. strongly tied their area of origin.

For foodies: in this article links to some of the 40 recipes! With focus on the Dutch recipes.  

reading time: 3 minutes

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Trends we spotted | Week 12

30-3-2021

At horecatrends.com or hospitalitytrends.eu 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 cultured meat manufacturing at the first plant-to-fork facility The Chicken by SuperMeat in Israel. And a bit older article about the plant-based meat market estimated to be worth billions of dollars. We wonder what the influence of cultured meat will be on those sales numbers 

Japan’s airline ANA sold $1.8 million worth of Economy Class inflight meals to Japanese consumers for at-home dining and Shake Shack begins using AirCarbon cutlery and straws from Restore Foodware at select locations. 

Smarties is the first sweets-brand to switch to recyclable paper packaging anStarbucks recently committed to their future by setting ambitious goals in order to reduce their carbon footprint, water and waste by at least 50% in 2030.  

A link to a great article about the thriving scene of Korean restaurants in New York, with a couple of them with one or two Michelin stars and inspiration for pizzerias: the garlic buttery crust By the Pizza Inn 

Click on the title if you would like to read the full article. Enjoy reading! 

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10 Ice cream inspiration ideas | Inspiration for a long, hot summer of hospitality

29-3-2021

  • Mochi-ice-cream
  • Ijsmanschap Amsterdam - popsicles bar
  • Chimney with ice cream by Good Food
  • Ice cream served with your coffee
  • Taiyaki - Fish waffle with ice cream

What’s going to be a trend in ice cream this summer? Throughout the past year we have seen that comfort food was very popular in the take-away and delivery market, Jonnie and Thérèse Boer of the Dutch 3 Michelin stars restaurant De Librije reopened last week with inroom dining (March 19) with a menu of 6 classic dishes from 30 years De LibrijeDoes that mean that we’re mainly craving the classic ice cream flavours this summerAt Horecatrends, we think that the flavours vanilla, hazelnut, chocolate and strawberry will of course remain favouriteBut there is a lot more to choose from… Ice cream maker Rob Kok (IJspaleis Driehuis) came up with a solution for doubting guests in 2016, the ehh ice cream’!

But there are more types of ice cream that are gaining attention, such as the Japanese Mochi ice cream, ice cream made from pickles and so on. We listed a top 10 ice cream inspiration ideas 

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Well-known trends on TikTok and how they can inspire your company

26-3-2021

  • TikTok trend Pretty Lady FrappuTeano by Bui! Tea

TikTok has gained enormous popularity in the year 2020/2021. Due to the fact that we have been stuck at home the app has been able to grown immensely. The app started off with videos containing mostly dancing and singing, and it has now transformed into a marketing tool. We have written about how you can use TikTok for your company a while backNow Sammy van der Weijden has looked at fun and inspiring recipes and trends that she has spotted in the last few weeks. Some of them were not intended to be used for marketing purposes, but they have led to an increase in sales either way. Maybe these trends will inspire you  to create something similar for your restaurant! Which might cause an increase of visitor of generation Z.  

Reading time: 3 minutes and lots of fun links to TikToks 

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Trends we spotted | Week 11

23-3-2021

  • trends we spotted this week

At horecatrends.com or hospitalitytrends.eu 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 others a 3D-printed neighborhood in California which made us wonder when the first 3D-printed holiday park will open! And a vegan egg substitute by EVO Foods in India.

 The ‘Zero Human Interaction’ restaurant ‘Brooklyn Dumpling Shop just opened in NYC and recently signed their first franchise agreement, with a video that explains the idea behind their shop. And Takeaway.com and UEFA announced global UEFA EURO 2020 partnership.

 Gordon Ramsey will be selling his own Californian wines in his restaurants and an Argentinian winery has conducted a successful experiment with maturing wine under water.

 A biodegradable face mask by the Dutch designer Marianne de Groot, once you have worn the mask, you can bury it and watch it sprout into flowers. And the Halal Guys recently launched plant-based Gyro.

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Orbisk waste system | Food waste monitor provides insight into your waste

16-3-2021

  • The owners and the management of Orbisk
  • De foodwaste monitor of Orbisk in the kitchen

Orbisk has developed a fully automated food waste monitor. The waste collection point of F&B-companies will be equipped with scales and a smart camera, which will record exactly what is thrown away and what amount. Based on the collected data, bundled in clear online reports, you can optimize the supply, purchasing process and your menu and thus save up to tens of thousands of euros per year! 

Our colleagues from Van Spronsen & Partners Hospitality Consultancy and Hospitality Administration have been telling their customers for years: data is knowledge! (in Dutch: meten is weten). By keeping track of your turnover on a daily basis, you get “grip” based on data so that you can estimate how much you will approximately turnover on a certain day in a specific periodAs this food waste monitor shows this knowledge is also highly effective for reducing food waste! In the past, we have written about a similar product, named WinnowThese systems are very suitable for the larger professional kitchens.  

Reading time: 2 minutes 

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Trends we spotted | Week 10

15-3-2021

At horecatrends.com or hospitalitytrends.eu 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 others automated voices to take orders at drive-thru and AmazonFresh opens their first checkout-free grocery store outside the USA in London. 

The riverside igloos at the terrace of the Coppa Club will return this spring! As the restaurants are opening again at April 12 in the UK, they might be a safe and Instagrammable place to meet in London. And we spotted the ‘Global travel trends report’ by American Express. With trends we can totally relate to!  

Stalk & Spade, an entirely meat-free fast casual concept will open just outside of Minneapolis this spring. Let’s see if we will spot this kind of fast casual concepts in Europe in the future. And the Easter mainstay Cadbury teamed up with the Goose Island Beer Company to release a Creme Egg-flavored stout for Easter. 

An interesting development: edible holograms created by the Khalifa Universitycould be used to show that a food item hasn’t been tampered with, or to prove that it isn’t a counterfeit product. And Starbucks is set to release its latest limited-edition coffee blend, to celebrate its 50th-anniversary. Fifty years already!  

Click on the title if you like to read the full article. Enjoy reading! 

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Juicy Marbles | Plant-based Filet Mignon steaks on the market

12-3-2021

  • Juicy Marbles seasoning
  • Juicy Marbles filet mignon mushroom and oat creme
  • Juicy Marbles tenderloin
  • Juicy Marbles

Juicy Marbles from Ljubljana, Slovenia makes history with the first marbled steaks made from plants. With a patent pending on the name, Meat-o-matic Reverse Grinder™ 9000. The founders of Juicy Marbles have been able to mimic the muscle texture and marbling of meat by aligning and layering fibers from the bottom up with all-natural ingredients. 

Did you see the images of this Filet Mignon? It looks like a real Filet Mignon, we hope it will be available in the supermarkets in the Netherlands soon. We would love to taste it! If it’s really the first plant-based Filet Mignon? We recently also wrote about a plant-based version made of wagyu meat, called ‘Waygu’. This product by the Canadian company Top Tier Foods (TTF) is making a limited debut in the US with hopes of rolling out at 4,000 sushi locations nationwide. 

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Dark Kitchens in 2021

12-3-2021

  • Uber Eats - credits Van Spronsen & Partners

Our colleague Marguerita Vogelsang of Van Spronsen & Partners hospitality consultants blogs about Dark Kitchens, she thinks the question is not whether the trend will become big in the Netherlands, but it is more about when this will happen. It is however a different type of entrepreneur who seems to be suitable for this type of concept. 

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VinaStraws | Cereal straws to exchange your plastic straws

11-3-2021

  • Vina Straws made of rice
  • Vina Straws made of rice

As of July of this year a new law will prohibit the use of single-use plastic items such as plates, cutlery, straws and cottonbud sticks in Europe. So all restaurant, hotel and bar owners have to check that they don’t use plastic packaging anymore. Over the years we’ve spotted a lot of substitutes, like Stroodles, Wheat straws and many moreNow we spotted another one: Cereal straws. They can be used in cold or warm beverages and after finishing your drink, you can eat the straw. The Cereal Straws are made of rice and tapioca starch, 100% biodegradable. 
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