BAR NØNE | Coca Cola launches non-alcoholic premium drinks
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
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
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.
Be-Mocktails | Natural, non-alcoholic cocktails
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.
The interior design of citizenM Shanghai, Hongqiao
A new location for citizenM, they opened in one of the most up-and-coming business areas of Shanghai: Hongqiao, in the Minhang District. Concrete designed the interior of the freshly built 303-room citizenM hotel. It’s the brand’s second location in Asia (after Taipei North Gate). It is also a second collaboration between citizenM, Shun Tak, China Resources with the creative direction by Concrete.
Cheeseburger Dumplings | 2019, the year of the crossovers?
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!
Horecatrends | Tips for Culinary videos worth watching – week 6
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
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.
Trends we spotted | Week 5
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.
The upward-aesthetic light structure of SPINE Rooftop Lounge Beirut
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.