Starbucks Reserve Roastery New York | With the first Arriviamo™ Bar in the U.S.

8-1-2019

  • Starbucks Reserve Roastery New YorkStarbucks Reserve Roastery New York
  • Starbucks Reserve Roastery New YorkStarbucks Reserve Roastery New York
  • Starbucks Reserve Roastery New YorkStarbucks Reserve Roastery New York
  • Starbucks Reserve Roastery New YorkStarbucks Reserve Roastery New York
  • Starbucks Reserve Roastery New YorkStarbucks Reserve Roastery New York
  • Starbucks Roastery New YorkStarbucks Roastery New York
  • Starbucks Reserve Roastery New YorkStarbucks Reserve Roastery New York
  • Starbucks Reserve Roastery New YorkStarbucks Reserve Roastery New York
  • Starbucks Reserve Roastery New YorkStarbucks Reserve Roastery New York
  • Starbucks Reserve Roastery New YorkStarbucks Reserve Roastery New York

Starbucks Reserve Roastery New York opened in Meatpacking District where the company’s rarest and freshest coffees are being roasted and served. For the first time in the U.S., Starbucks introduced the Arriviamo™ Bar, a cocktail bar in the Roastery featuring a curated menu of coffee and tea cocktails. Next to the cocktails you can enjoy a unique menu of Starbucks Reserve specialty coffee and Teavana tea as well as freshly baked artisanal food from boutique Milanese Princi™ bakery. lees verder

Trends we spotted | Week 1

4-1-2019

  • Trends in het kortTrends in het kort

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, amongst others, a link to an article about a taco that is served in a coffin and is too hot to handle and a list of expected restaurant openings in London in the near future. Links to an article with the 11 biggest restaurant trends for 2019 according to chefs and will cocktail shooters become popular in 2019? And are you craving for ice cream as night snack? Then you must read this article about the start-up nightfood’s and their ‘sleep-friendly’ ice cream.

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Horecatrends | Tips for Culinary videos worth watching – week 1

3-1-2019

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 the latest selection of videos which Mike Adam thinks are cool to watch. Amongst them a video about a genetically manipulated Brazilian Angus calf’s to meet the changing demand for great steaks in Brazil, a video about the ‘test-tube steak’ and a video about the recently opened InterContinental Shanghai Wonderland hotel in an abandoned quarry underground.

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Horecatrends | Tips for Culinary videos worth watching, week 51

17-12-2018

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 Mike Adam thinks are cool to watch. Amongst them a video with a sneak-peak of the daily routine in the kitchen of the immense Brazilian steakhouse Fogo de Chão, an insight in de process of creating molecular whiskey and a video about why KFC has not yet been able to successfully enter the Israeli market.

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Trends we spotted | Week 50

14-12-2018

  • Trends in het kortTrends in het kort

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, amongst others, a link to an article about Sandi, the enormous Christmas tree made of sand in West Palm Beach and one of the best restaurants in Athens, Funky Gourmet, will open a second location at the Hilton Athens. Hotel 3232 in New York created a sushi bar in one of the hotel rooms at the 10th floor. And links to articles about a real festive gin and great examples about cities that are decking the halls with high-tech Christmas decoration.

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

Horecatrends | Tips for Culinary videos worth watching – week 50

10-12-2018

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 that Mike Adam thinks are cool to watch. Amongst them a video about the top female chef Ana Ros who introduced fine-dining in the rural countryside of Slovenia, a video about how veganism could change the world and one which gives some insights in the most luxurious hotels of Paris. lees verder

Coal Drops Yard | London’s newest shopping arcade

10-12-2018

  • Coal Drops Yard - credits Van Spronsen & Partners horeca-adviesCoal Drops Yard - credits Van Spronsen & Partners horeca-advies
  • Coal Drops Yard - credits Van Spronsen & Partners horeca-adviesCoal Drops Yard - credits Van Spronsen & Partners horeca-advies
  • Coal Drops Yard - credits Van Spronsen & Partners horeca-adviesCoal Drops Yard - credits Van Spronsen & Partners horeca-advies
  • Coal Drops Yard - credits Van Spronsen & Partners horeca-adviesCoal Drops Yard - credits Van Spronsen & Partners horeca-advies
  • Coal Drops Yard - credits Van Spronsen & Partners horeca-adviesCoal Drops Yard - credits Van Spronsen & Partners horeca-advies
  • Coal Drops Yard - credits Van Spronsen & Partners horeca-adviesCoal Drops Yard - credits Van Spronsen & Partners horeca-advies
  • Coal Drops Yard - credits Van Spronsen & Partners horeca-adviesCoal Drops Yard - credits Van Spronsen & Partners horeca-advies
  • Coal Drops Yard - credits Van Spronsen & Partners horeca-adviesCoal Drops Yard - credits Van Spronsen & Partners horeca-advies
  • Coal Drops Yard - credits Van Spronsen & Partners horeca-adviesCoal Drops Yard - credits Van Spronsen & Partners horeca-advies
  • Coal Drops Yard - credits Van Spronsen & Partners horeca-adviesCoal Drops Yard - credits Van Spronsen & Partners horeca-advies

Coal Drops Yard (CDY) is an industrial chic shopping quarter just behind King’s Cross. It opened last October, so if you’re visiting London this holiday season, stop by this interesting area where you can enjoy art, commerce, culture and architecture. Much of the Victorian industrial architecture in this area has survived. Today, reimagined, all shops and eateries offer an experience, no mass supply and lots of interaction through workshops, blurring and concept stores. It’s located right behind King’s Cross where you arrive if you travel by train from the mainland of Europe. We visited the area in the beginning of November, on a typical London day, with grey clouds and some rain but we can highly recommend the area! Just walk or bike around the wall, which resembles the Highline trail in New York a bit, enjoy the space, check out the boutiques. We visited it just before boarding the train and had a great lunch at one of the eateries, Barrafina. We can highly recommend their delicious Presa Ibérica 5J, Ajo Blanco. lees verder

Spaghetti Incident | Spaghetti in a cone

7-12-2018

  • Spaghetti IncidentSpaghetti Incident
  • Spaghetti IncidentSpaghetti Incident
  • Spaghetti IncidentSpaghetti Incident
  • Spaghetti IncidentSpaghetti Incident
  • Spaghetti IncidentSpaghetti Incident
  • Spaghetti IncidentSpaghetti Incident
  • Spaghetti IncidentSpaghetti Incident

A cozy 35-seat authentic Italian hub called Spaghetti Incident opened its doors in the Lower East Side on May 26, 2015. Their name, borrowed from the Guns N’ Roses 1993 album, reflects their curious concept: to only serve long pasta that can be enjoyed not only in a dish, but also in a cone, to-go. They got the idea to serve spaghetti in a cone from the past back in the 1950’s it was served in a cone as kind of streetfood avant la lettre! We’re wondering whether it would work, walking around and eating spaghetti from a cone. Although we can imagine that the cone makes it easier to twirl the spaghetti around your fork and if you bring the cone to your mouth, it might even work!   lees verder

Trends we spotted | Week 49

7-12-2018

  • Trends in het kortTrends in het kort

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, amongst others, a link to an article about the second barbecue restaurant for Black Smoke, now in Antwerp and Rotterdam. Check out the video over the Harry Potter make-over at Changi Airport which we spotted at Facebook and in Shanghai the new M&M’s World will open! A development in the world of guides: Michelin has bought Tablet a hotel booking platform from New York to lead their digital transformation. Also great images of the new CitizenM in Copenhagen at the website of concrete Amsterdam. By the way, have you ever tasted Dutch wine? Well this year it’s better than ever!

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Creator | The ultimate robot kitchen for gourmet hamburgers

6-12-2018

  • Creator - Device - credits Aubrie PickCreator - Device - credits Aubrie Pick
  • CreatorCreator
  • Creator - Device - Buns - credits Aubrie PickCreator - Device - Buns - credits Aubrie Pick
  • Creator - Device - Patty - credits Aubrie PickCreator - Device - Patty - credits Aubrie Pick
  • Creator - Device - Pickle Tomato Onion - credits Aubrie PickCreator - Device - Pickle Tomato Onion - credits Aubrie Pick
  • Dad Burger Pairing - credits Aubrie PickDad Burger Pairing - credits Aubrie Pick
  • Creator Interior - Bookshelves - credits Ryan DarcyCreator Interior - Bookshelves - credits Ryan Darcy
  • Creator Interior - Counter - credits Ryan DarcyCreator Interior - Counter - credits Ryan Darcy
  • Sides - Farro salad - credits Aubrie PickSides - Farro salad - credits Aubrie Pick
  • Creator Interior - Mural - credits Ryan DarcyCreator Interior - Mural - credits Ryan Darcy

Creator, a burger experience! With a Start-to-finish fully automated preparation process to create their gourmet burgers. They soft launched June 2018 in San Francisco, offering customers their first taste of what may just be the future of fast food. At Creator’s heart is a robot kitchen which automatically creates gourmet burgers using haute cuisine techniques of alums from Michelin-starred restaurants including Chez Panisse and Momofuku who worked closely with roboticists from Disney Imagineering, NASA, and Tesla to create it. The result is a burger so precise and gourmet, it can’t practically be made by hand. In fact, they call their burger the freshest burger on the market! For example the beef in the patty doesn’t get ground until after the order is placed. Even the tomatoes, pickles, and onions are sliced crisp to order, buns are sliced in half after the order is placed and the cheese is grated directly onto the bun before it’s melted. Sauce is dispensed down to the milliliter and seasoning is dispensed down to the gram. Creator is located in the San Francisco SOMA district at 680 Folsom Street. lees verder

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