Trends we spotted | Week 34

26-8-2021

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 Restaurant Esmé in Chicago, founded by Jenner Tomasko (executive chef at Grand Achatz) who focuses on art and community with even a à la carte menu for ‘walk-ins’. Sounds like Chicago has a new culinary hotspot.

 Starbucks opened their 10th ‘farmer support’ centre in VarginhaBrasil with the purpose to offer valuable resources to local coffee communities. 

 UPSIDE Foods partners with three Michelin star chef Dominique Crenn. Crenn will develop recipes and give culinary advise and if allowed she will use the lab-grown chicken in her restaurant. This is the first collaboration in the cultivated meat industry with a three star Michelin chef. 

 De Koningshoeven brewery is the first in the world to market a completely alcohol-free Trappist beer: La Trappe Nillis (0.0%). And McDonald’s published their Purpose and Impact Report of 2020-2021 with four impact points: Jobs, Inclusion and Empowerment, the Plant, Food Quality & Sourcing and Community Connection. 

 Duke’s Mayonaise started collaborating with Champion Brewing Company to produce the perfect beer that fits with a BLT sandwich: Family Recipe (5,1% ABV, 27 IBU). Kind of ‘Mayo Beer’. The new ‘food shopping’-app, Grownby, connects farmers with buyers. Wouldn’t it be great to have  such an app as a cook? And getting messages like the strawberries are now ‘ready to eat’!

 CandyCan gummy bears are gluten-free, plant-based, low-sugar, low carb and contain vitamins. Is it an idea to lay a bag of Gummy bears on top of a pillow for children visiting your hotel? Or to put a bag in a ‘Happy-Meal’ kind of box?

 Oreo opened their first café in New Jersey. The café consists of a shop offering Oreo cookies and other Oreo treats, and fast-service where you can order Oreo treats. And in New York another sweet hybride is gaining popularity: the Croffle. This is a soft, buttery and layered croissant toasted in a waffle iron and sprinkled with different toppings. 

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

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Do you eat every last slice of your bread? | The Dutch No-Waste Week will start soon

24-8-2021

  • De verspillingsvrije weekDe verspillingsvrije week
  • De verspillingsvrije weekDe verspillingsvrije week
  • De verspillingsvrije weekDe verspillingsvrije week

Disclaimer: more interesting for Dutchies. But this might inspire your country.

In one week, we here in the Netherlands can save more than 60 million slices of bread at home by simply not wasting it. Bakeries and supermarkets participate in a campaign of the ‘Samen Tegen Voedselverspilling’ foundation (translated: Together Against Food Waste) to prevent bread wastage among consumers. One of their initiatives is to put the sticker ‘Do you eat every slice?’ on a whopping 3 million loaves of bread. Bread is the product Dutch households waste the most, followed by dairy products, vegetables, fruit, potatoes and meat. All these products play a leading role during the national No-Waste Week from the 7th until the 13th of September.

Every hospitality entrepreneur can confirm they most likely throw away too much in a day, even if you are already consciously working on it. For those entrepreneurs who would like to participate, start to look at your business’ breakfast waste; how many slices of bread, baked rolls, bowls with fruit and toppings are thrown in the trash every day? There is room for improvement, right? 

Reading time: 2 minutes

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Grubhub and Yandex SDG launch robot delivery technology at The Ohio State University

23-8-2021

  • robot delivery technologyrobot delivery technology at Ohio State University
  • Robot delivery technology at Ohio State University

Grubhub, one of the leading online and mobile food-ordering and delivery platform on college campuses, and Yandex Self-Driving Group (SDG), a leading autonomous vehicles developer inside Yandex, one of Europe’s largest internet companies, will roll out delivery via Yandex’s robots at its first college campus — The Ohio State University (OSU).

We also spotted a likewise system in China, where Alibaba is deploying 1,000 delivery bots across Chinese university campuses and urban communities this year. The bots, called Xiaomanlv or ‘small donkey’ in Mandarin, can deliver about 50 packages at one time and as many as 500 packages in one day, covering 100 kilometres on a single charge. Although the final robot delivery technology in our streets may differ from those some parties are testing, it looks like we will have to get used that these systems will integrate our traffic system. We can’t imagine what it will be like in Amsterdam, it’s already a big challenge to ride a bike here if you’re not used to drive here!  

Reading time: 3 minutes

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Chipotle tests Plant-Based Chorizo

20-8-2021

  • Plant-Based Chorizo by Chipotle

Chipotle Mexican Grill (NYSE: CMG) recently announced its latest menu innovation, Plant-Based Chorizo, is in test in Denver and Indianapolis. Plant-Based Chorizo is the brand’s first new plant-based protein option since the debut of Sofritas® in 2014.

Chipotle developed its chorizo alternative internally, passing companies like Beyond Meat and Impossible, which have several deals with other fast food-chains for meat alternatives on their menus. Let’s see if the plant-based Chorizo will become available in all their restaurants.

Reading time: 2 minutes

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Trends we spotted | Week 33

20-8-2021

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 the most spectacular off-menu dish at the rule-breaking Japanese restaurant Shuko in New York and to the ‘Cuisine Solaire’ by restaurant Le Présage in Marseille. It’s Europe’s first solar-powered restaurant.

In London you can enjoy cocktails and high tea’s at a disused train station, check out the great 1940s themed high tea video at Cahoots Underground in the article. Also opened in London: a new immersive cocktail experience, Mr. Tipsy’s Down The Hatch! With a lot of OTT-ness!

French food tech start-up Gourmey is working on lab-grown foie gras that could allow restaurants to continue to serve the highly-prized delicacy in an ethical way. Great news for foie gras lovers, it looks like it and the chef who tried it says it also tasted the same.

The new pizzeria Pazzi in Paris is staffed entirely by robots, from order-taking to prepping the dough to putting the pizzas in boxes. Check out the video, as guests you can follow your pizza being made!

We love the idea behind the ‘random acts of kindness’, as does Domino’s Pizza in the USA, they started their ‘Surprise Frees’ Promotion. Until November 21, 2021, they are surprising randomly selected fans with free menu items.

And a link to an article about the new ‘Taco Bell Defy’. The 3,000 square-foot restaurant concept located in Brooklyn Park, Minnesota, utilizes a two-story model for “the frictionless future of Taco Bell”.

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

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Cannibale Royale & Two Chefs Brewing homebrew competition | Love for beer, craftsmanship and collaboration

19-8-2021

  • Cannibale Royale & Two Chefs Brewing Homebrew Competition

Disclaimer: more interesting for Dutchies or those living in or visiting Amsterdam.

The recipes have been critically examined one last time; every bottle has been carefully checked. And the entire competition stock is perfectly cooled. This is not just any beer tasting. This is the Finals of the Cannibale Royale & Two Chefs Brewing Homebrew Competition! Five talented amateur brewers will compete at Cannibale Royale Du Nord on Sunday August 29 for the ultimate award. If the expert jury decides their beer comes out as the winner, Two Chefs Brewing will brew no less than 2.500 liters of that beer according to their original recipe. And to top it off, the beer will be sold in all five Cannibale Royale locations!

Do you want to be there and be part of the public jury? The finale of Homebrew Competition Extraordinaire will take place at Cannibale Royale Du Nord (NDSM), on Mt. Ondinaweg 21. The event on August 29 will start at 12:00 noon and last until 4:00 pm. Book a table quickly via the reservation system on their website. If you want to stay for dinner afterwards, reserve a table separately for dinner.

Reading time: 2minutes

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Little Caesars® unveils their new Crazy Calzony™ | Combining Calzone and Pizza

17-8-2021

  • The Crazy Calzony™ by Little Caesars
  • The Crazy Calzony™ by Little Caesars

The new menu item at Little Caesars combines Calzone and Pizza for a delicious fusion of two classic pizzeria favourites. Crazy Calzony features a pepperoni pizza with a Parmesan and buttery-tasting calzone-like crust filled with garlic white sauce, cheese and julienne pepperoni, served with Crazy Sauce® for dipping. The product is available to order online for delivery or pickup starting August 16th, and available as HOT-N-READY® item starting August 23rd. Crazy Calzony is only available for a limited time.

Inspiration for pizzeria’s worldwide? It does look delicious, don’t you think? We spotted the stuffed crust by Pizza Hut back in January, a kind of calzone crust. They even sold a limited-edition ‘Nothing But Stuffed Crust’.

Reading time: 2 minutes

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Trends we spotted | Week 32

12-8-2021

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 the announcement that a visit to an indoor restaurant, gym or theater in New York will only be allowed for those vaccinated as of August 16. All in a dramatic step to fight rising Covid-19 cases.

Alain Ducasse and Albert Adrià to open an 100-day trial restaurant in Paris and more and more luxury brands are accepting cryptocurrency. The Dolder Grand hotel in Switzerland and BitLux private jets have teamed up for the world’s first crypto-based luxury travel partnership.

Panera Bread, Caribou Coffee and Einstein Bros. Bagels have teamed up to create Panera Brand, boasting nearly 4,000 locations and 110,000 employees across 10 countries. All three brands are owned by Luxembourg based JAB Holding Co.

Interesting development: startup Cecilia, the interactive bartender for airports, VIP lounges, stadiums and venues or even hotels. Cecilia mixes 120 cocktails per hour! And an article about 3 robots that can tap beer: Ebar, Revolmatic and Macco Robotics. In the article a video from Ebar.

The Raffles Hotels & Resorts continues global expansion with new openings in 2021 and beyond. With this year their second hotel  in Dubai, Raffles The Palm. Check out the other openings in the article.

IKEA in the USA is going to sell candles that smell like Swedish meatballs and another great example of how to use TikTok. The chef of the Italian Embassy in London, Danilo Cortellini spotted pasta chips and decided to upgrade the recipe!

Klimato from Sweden lets restaurants calculate their CO2 emissions per dish, interesting development! And we spotted shampoo bars, a completely plastic-free alternative in bars. A  distinctive, sustainable alternative for your amenities!

For fans of the series La Casa de Papel, Netflix and Fever created the immersive experience that is located in the French ‘La Monnaie de Paris’, the institute of the French currency.

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

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S.Pellegrino® Destination Dining | A culinary series exchanging iconic dishes between world-famous restaurants

12-8-2021

  • S.Pellegrino Destination Dining
  • S.Pellegrino Destination Dining

S.Pellegrino® Sparkling Natural Mineral Water’s Destination Dining program returns this fall with an expanded series to connect more communities through culinary cultural immersion, one dish at a time. S.Pellegrino has partnered with restaurants across the U.S. and Latin America — in Chicago, Los Angeles, Miami and New York, and internationally in Argentina, Brazil, Panama and Peru — to exchange their most iconic dishes, bringing a taste of a new community to food lovers.

It remains a nice idea to swap places for a short period of time, as has been happening for years at the Grand Gelinaz, or to work together in a different way. The nice thing about S. Pellegrino® Destination Dining is that it fits in perfectly within this period, the chefs create each other’s dishes. I imagine that you could taste vegetable dishes from Alain Passard at a restaurant of a chef in the Netherlands. Many foodies must be enthusiastic about that, right? You can also do this locally like the 010/020 dinners, get your local press involved and create a buzz. ^Marjolein

Reading time: 2 minutes

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HIM+ puts the Dutch region ‘Achterhoek’ on the map with hospitality concepts with a story

9-8-2021

  • Bjorn Massop and Robin Overdreef of HIM+
  • Eetwinkel van Mien below the Villa Wanrooy
  • Villa Ruimzicht in Doetinchem
  • Kees Hensen and Mascha Schmit of HIM+

Disclaimer this article is more interesting for Dutchies.

Dutch hospitality, quality and accessibility from the region Achterhoek for a large audience. That is what the Horeca Inspiratie Maatschappij (HIM+) stands for, the parent organization of various food and hotel concepts in the region Achterhoek. The group gives national monuments from the region a new, connecting function as a meeting place where contemporary enjoyment is the key issue. The group recently expanded with the acquisition of Hotel de Wereld (Hotel The World) and the opening of the brand new boutique hotel Villa Wanrooy. In addition, HIM+ is fully committed to sustainable and circular catering concepts, of which the Green Michelin star obtained in March 2021 at restaurant Lokaal in Villa Ruimzicht is a direct result.

Reading time: 2 minutes

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