LG Electronics USA is taking its “Life’s Good” mantra to the four-day 2018 Bonnaroo Music & Arts Festival, on June 7-10, with the first-of-its-kind “LaundROO Lounge and Vintage Clothing Swap, Powered by LG” – an interactive destination for festival goers to refresh their style, as well as their mind and body. Wouldn’t we want a cutting-edge wash’n’fold service, an air-conditioned lounge equipped with mobile phone charging stations, interactive gaming stations, indoor and outdoor hangout spots and a vintage clothing swap station at festivals in Europe? We’re quite certain that all the Dutch and other European festival goers want to experience #lifesGood and #getDIRTY ;-). The initiative of LG USA made us think of the Miele Power Wash at the Lowlands festival back in 2017. Check out the video from that event below the article. lees verder
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 Virgin Voyages reveals the first look inside its newest ship, Kit-Kat’s airport vending machine rewards travellers with candy and how newcomer Freshii is shaking up the healthy eating scene in the United Kingdom.
Click on the title if you would to read the full article. Enjoy reading! lees verder
Spyce is a Boston-based restaurant, founded by MIT graduates and backed by Michelin-starred chef Daniel Boulud. At Spyce, robots produce healthy fast food at affordable prices. At the newly-opened establishment all bowls start at USD 7.50, the prices are lower than at similar restaurants as robots save on human labor expenses and the robots work fast! The robots prepare your meal in 2 minutes and as you can watch in the video underneath the article, they even clean up their own mess! Spice is located at 241 Washington Street in Boston. How about a Latin bowl with roasted chicken, avocado lime crema, braised black beans, brown rice, bell peppers, tomatoes, corn, green chilies, cabbage slaw, cilantro and radish?
The idea behind restaurant Spyce
‘The Spice Boys’ ,four guys studying at MIT in Boston, Michael Farid, Kale Rogers, Luke Schlueter and Brady Knight created the world’s first restaurant featuring a robotic kitchen that cooks complex meals. They created this concept in hopes of solving a problem they found themselves facing, being priced out of wholesome and delicious food. So they, as robotics-obsessed engineers, created a robot that cooks tasty and nutritious meals, serves them, and cleans up after. The robots and process has been created in two years with many burns, bruises, and eating a lot of Brussel sprouts! As they say: “We’re at the intersection of technology and hospitality, making accessible, tasty and nutritious meals.”
Spyce | The Michelin Star magic from Daniel Boulud
The Spyce boys added some Michelin-Star magic with Chef Daniel Boulud. “When Michael and his three classmates emailed me about a robotic kitchen that could elevate fast food, I was impressed. Not only had they guessed my email address correctly, the videolink to their cutting edge technology was unlike anything I’d seen before. The experience of the robotic kitchen, the food and the vision of the Spyce team far exceeded my expectations. Their passion and innovation needed a strong commitment to ingredients and excellent recipes. So, in addition to becoming an investor, I accepted the position of Culinary Director, and invited Chef Sam Benson, who had worked for me at Café Boulud, to take on the Executive Chef role.”
Sam Benson is the executive chef at restaurant Spyce: “When Chef Daniel Boulud asked me to join four MIT kids and their robotic kitchen, and make food with real flavor, I knew it was a chance to be part of something big. With a multitude of Michelin stars and James Beard accolades for his restaurants and contributions to fine dining, Chef Daniel is considered to be one of the country’s leading culinary authorities. When he talks, you listen. His mentorship paved the way for my experience in the best kitchens in the US and France, it’s been a fun ride. So here we are, and together we make up the Spyce culinary A-Team.”
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 special Instagrammable hidden dessert at Long Story Short Café in Melbourne, granola butter as the new spreadable gold and how to make dinner reservations through Instagram.
Click on the title if you would to read the full article. Enjoy reading! lees verder
Hotel des Horlogers - all images courtesy of Bjarke Ingels Group
Hotel des Horlogers - all images courtesy of Bjarke Ingels Group
Hotel des Horlogers - all images courtesy of Bjarke Ingels Group
Hotel des Horlogers - all images courtesy of Bjarke Ingels Group
Hotel des Horlogers - all images courtesy of Bjarke Ingels Group
Hotel des Horlogers - all images courtesy of Bjarke Ingels Group
Hotel des Horlogers - all images courtesy of Bjarke Ingels Group
Neighboring the Audemars Piguet Museum, the Hotel des Horlogers is seamlessly integrated into the smooth topography of the scenic Vallée de Joux. Five zigzagging room slabs expand into a gently sloping exterior path, leading directly to the museum and local ski trails. Swiss watchmaker Audemars Piquet invited the famed Bjarke Ingels Group (BIG) to create their luxurious ski hotel. BIG also designed the museum. The hotel will include about 50 hotel rooms.
Matcha.blue by Fluxias GmbH sells blue, pink and red matcha. All three the matcha powders are packed in bamboo tubes. The all natural powders can be used to create vibrantly colored beverages or could be used as substitutes for food coloring. The blue matcha is for example the finely ground powder of specially grown and processed natural blue tea know as blue butterfly pea tea. Another product to create colored lattes, like the Mermaid latte and the Golden latte.
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 AB InBev develops greener way to put bubbles in your beer, the 10 most instagrammable hotels in the world and Cafe Latte flavored water released in Japan.
Click on the title if you would to read the full article. Enjoy reading! lees verder
7‑Eleven Brings First Self-Chilling Can to Market for Test Launch of New Fizzics™ Sparkling Cold Brew Coffee
7‑Eleven, Inc. is rolling two ground-breaking launches into one with the introduction of its proprietary Fizzics Sparkling Cold Brew Coffee in the first self-chilling cans available to the public in the U.S. During the test launch, the groundbreaking Fizzics Sparkling Cold Brew Coffee drinks are available exclusively at select participating 7‑Eleven stores. It reminded us of ‘Hot Booster’ about which we wrote back in 2011, they created a self-warming can for their soups and hot chocolate milk. lees verder
The Private Suite, the first private terminal in the USA, offers guests of selected Four Seasons hotels and resorts an exclusive opportunity to experience head-of-state style travel through Los Angeles airport (LAX). The Four Seasons resort Bora Bora and their resorts at Hawaii partner with The Private Suite. Last January we wrote about Virgin Holidays ‘Departure Beach’ at Barbados, a lounge on the beach. Here you could check in for your flight, take your last dip in the sea, eat & drink and shower before departure to customs. These kind of initiatives make travelling a lot more relaxed, remains the question if you would pay for the extra service as guest? But it might be inspirational for hotels near airports: what could you do to facilitate the arrival or departure experience for your guests? lees verder
Fujita Kanko opens Fujino Kirameki Fuji Gotemba, introducing luxury glamping in Japan
Fujita Kanko opens Fujino Kirameki Fuji Gotemba, introducing luxury glamping in Japan
Fujita Kanko opens Fujino Kirameki Fuji Gotemba, introducing luxury glamping in Japan
Fujita Kanko opens Fujino Kirameki Fuji Gotemba, introducing luxury glamping in Japan
Fujita Kanko opens Fujino Kirameki Fuji Gotemba, introducing luxury glamping in Japan
Fujino Kirameki Fuji Gotemba with Mount Fuji in the snow
Fujita Kanko opens Fujino Kirameki Fuji Gotemba, introducing luxury glamping in Japan
Fujita Kanko opens Fujino Kirameki Fuji Gotemba, introducing luxury glamping in Japan
Fujita Kanko opens Fujino Kirameki Fuji Gotemba, introducing luxury glamping in Japan
Leading Japanese hotelier Fujita Kanko Inc. announced the launch of “Fujino,” a new brand for upscale glamping. It opened the first property “Fujino Kirameki Fuji Gotemba” in April, glamping near Mount Fuji, the iconic and highest Japanese mountain and one of the most popular tourist destinations in Asia. A tip for if you’re planning a trip to Japan. lees verder
Approachable inspiration, trends and highlights from 2025 that can be easily applied to your own business in 2026. A whitepaper to scroll through when you read more
We’ve been enjoying glorious summer weather for a few weeks now, and the popular seasonal drinks are already known. Mocktails, cocktails, spritz variations, rosé, and read more
LaundROO | Lounge and vintage clothing swap powered by LG at Bonnaroo Music & Arts Festival
5-6-2018
LG Electronics USA is taking its “Life’s Good” mantra to the four-day 2018 Bonnaroo Music & Arts Festival, on June 7-10, with the first-of-its-kind “LaundROO Lounge and Vintage Clothing Swap, Powered by LG” – an interactive destination for festival goers to refresh their style, as well as their mind and body. Wouldn’t we want a cutting-edge wash’n’fold service, an air-conditioned lounge equipped with mobile phone charging stations, interactive gaming stations, indoor and outdoor hangout spots and a vintage clothing swap station at festivals in Europe? We’re quite certain that all the Dutch and other European festival goers want to experience #lifesGood and #getDIRTY ;-). The initiative of LG USA made us think of the Miele Power Wash at the Lowlands festival back in 2017. Check out the video from that event below the article.
Trends we spotted | Week 22
1-6-2018
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 Virgin Voyages reveals the first look inside its newest ship, Kit-Kat’s airport vending machine rewards travellers with candy and how newcomer Freshii is shaking up the healthy eating scene in the United Kingdom.
Click on the title if you would to read the full article. Enjoy reading!
Restaurant Spyce | Culinary excellence elevated by technology
25-5-2018
Spyce is a Boston-based restaurant, founded by MIT graduates and backed by Michelin-starred chef Daniel Boulud. At Spyce, robots produce healthy fast food at affordable prices. At the newly-opened establishment all bowls start at USD 7.50, the prices are lower than at similar restaurants as robots save on human labor expenses and the robots work fast! The robots prepare your meal in 2 minutes and as you can watch in the video underneath the article, they even clean up their own mess! Spice is located at 241 Washington Street in Boston. How about a Latin bowl with roasted chicken, avocado lime crema, braised black beans, brown rice, bell peppers, tomatoes, corn, green chilies, cabbage slaw, cilantro and radish?
The idea behind restaurant Spyce
‘The Spice Boys’ ,four guys studying at MIT in Boston, Michael Farid, Kale Rogers, Luke Schlueter and Brady Knight created the world’s first restaurant featuring a robotic kitchen that cooks complex meals. They created this concept in hopes of solving a problem they found themselves facing, being priced out of wholesome and delicious food. So they, as robotics-obsessed engineers, created a robot that cooks tasty and nutritious meals, serves them, and cleans up after. The robots and process has been created in two years with many burns, bruises, and eating a lot of Brussel sprouts! As they say: “We’re at the intersection of technology and hospitality, making accessible, tasty and nutritious meals.”
Spyce | The Michelin Star magic from Daniel Boulud
The Spyce boys added some Michelin-Star magic with Chef Daniel Boulud. “When Michael and his three classmates emailed me about a robotic kitchen that could elevate fast food, I was impressed. Not only had they guessed my email address correctly, the videolink to their cutting edge technology was unlike anything I’d seen before. The experience of the robotic kitchen, the food and the vision of the Spyce team far exceeded my expectations. Their passion and innovation needed a strong commitment to ingredients and excellent recipes. So, in addition to becoming an investor, I accepted the position of Culinary Director, and invited Chef Sam Benson, who had worked for me at Café Boulud, to take on the Executive Chef role.”
Sam Benson is the executive chef at restaurant Spyce: “When Chef Daniel Boulud asked me to join four MIT kids and their robotic kitchen, and make food with real flavor, I knew it was a chance to be part of something big. With a multitude of Michelin stars and James Beard accolades for his restaurants and contributions to fine dining, Chef Daniel is considered to be one of the country’s leading culinary authorities. When he talks, you listen. His mentorship paved the way for my experience in the best kitchens in the US and France, it’s been a fun ride. So here we are, and together we make up the Spyce culinary A-Team.”
Check out the video below:
Trends we spotted | Week 20
18-5-2018
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 special Instagrammable hidden dessert at Long Story Short Café in Melbourne, granola butter as the new spreadable gold and how to make dinner reservations through Instagram.
Click on the title if you would to read the full article. Enjoy reading!
The Audemars Piquet Hotel des Horlogers | Luxurious ski hotel in Switzerland
15-5-2018
Neighboring the Audemars Piguet Museum, the Hotel des Horlogers is seamlessly integrated into the smooth topography of the scenic Vallée de Joux. Five zigzagging room slabs expand into a gently sloping exterior path, leading directly to the museum and local ski trails. Swiss watchmaker Audemars Piquet invited the famed Bjarke Ingels Group (BIG) to create their luxurious ski hotel. BIG also designed the museum. The hotel will include about 50 hotel rooms.
Blue Matcha | Pink Matcha | Red Matcha
14-5-2018
Matcha.blue by Fluxias GmbH sells blue, pink and red matcha. All three the matcha powders are packed in bamboo tubes. The all natural powders can be used to create vibrantly colored beverages or could be used as substitutes for food coloring. The blue matcha is for example the finely ground powder of specially grown and processed natural blue tea know as blue butterfly pea tea. Another product to create colored lattes, like the Mermaid latte and the Golden latte.
Trends we spotted | Week 19
11-5-2018
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 AB InBev develops greener way to put bubbles in your beer, the 10 most instagrammable hotels in the world and Cafe Latte flavored water released in Japan.
Click on the title if you would to read the full article. Enjoy reading!
Chill-Can® technology | 7-Eleven tests first ever self-chilling canned beverage
11-5-2018
7‑Eleven, Inc. is rolling two ground-breaking launches into one with the introduction of its proprietary Fizzics Sparkling Cold Brew Coffee in the first self-chilling cans available to the public in the U.S. During the test launch, the groundbreaking Fizzics Sparkling Cold Brew Coffee drinks are available exclusively at select participating 7‑Eleven stores. It reminded us of ‘Hot Booster’ about which we wrote back in 2011, they created a self-warming can for their soups and hot chocolate milk.
The Private Suite at Los Angeles Airport | Four Seasons Luxury starts with your flight
8-5-2018
The Private Suite, the first private terminal in the USA, offers guests of selected Four Seasons hotels and resorts an exclusive opportunity to experience head-of-state style travel through Los Angeles airport (LAX). The Four Seasons resort Bora Bora and their resorts at Hawaii partner with The Private Suite. Last January we wrote about Virgin Holidays ‘Departure Beach’ at Barbados, a lounge on the beach. Here you could check in for your flight, take your last dip in the sea, eat & drink and shower before departure to customs. These kind of initiatives make travelling a lot more relaxed, remains the question if you would pay for the extra service as guest? But it might be inspirational for hotels near airports: what could you do to facilitate the arrival or departure experience for your guests?
Glamping near Mount Fuji | Fujino Kirameki fuji Gotemba
7-5-2018
Leading Japanese hotelier Fujita Kanko Inc. announced the launch of “Fujino,” a new brand for upscale glamping. It opened the first property “Fujino Kirameki Fuji Gotemba” in April, glamping near Mount Fuji, the iconic and highest Japanese mountain and one of the most popular tourist destinations in Asia. A tip for if you’re planning a trip to Japan.
LaundROO
