We spot a lot of inspiration in London for hospitality trends. Below is a short list with a number of great, ‘trendy’ places to visit. By the way, the Dominique Ansel Bakery in London where we wrote about yesterday is a great experience as well!
Inspiration from London: Dominique Ansel Bakery in London served soft serve in a slice of watermelon sourced from Italy last summer. The ice cream, called What-a-Melon, was made with fresh watermelon juice and ‘seeds’ made of dark chocolate. It first launched at Dominique Ansel Bakery in Tokyo in 2017.
Ice Cream served in lemons or oranges is quite common but in a slice of watermelon? It looks great and delicious though! Inspiration for ice cream parlors.
Yotel BostonIn the Netherlands restaurants, hotels and bars face a big shortage of staff! Many hospitality entrepreneurs will sometimes miss a robot in service! We wonder when we will see robots in the Dutch hospitality industry?
YOTEL, the affordable luxury hotel brand, announces their new hire in their Boston hotel, YO2D2. The Seaport hotel is known for its of-the-moment technology offerings which include super-fast (and free) WiFi, self-service check-in via mobile app and sleek cabins with SmartBeds™ and Technowalls. With this latest tech enhancement, guests can look forward to receiving amenities from and taking selfies with YOTEL’s newest crew member, YO2D2.
Would you like to eat in a robot-run restaurant? Or would you prefer a restaurant in which the waiter is being helped by a robot that helps them carry your food? Bear Robotics is designed not to replace human waiters but to act as an assistant. Korean restaurant Kang Nam Tofu House in Milpitas, California is the first to try out Bear Robotics.
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!
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 ice cream dumplings which are at the menu of Oddfellows in New York City and about The Grid, a combination of Escape rooms & cocktails in London. A new concept by Lollipop’s.
In Hong Kong Fairwood eSports Café will open and it will be the first eSports café in the city which will be a dining destination as well. In Croatia they spotted smart city benches which are also internet hot spots. Created by the firm Include. And Tokyo is getting its own ‘Bubble Tea’ theme park!
In an American article we have spotted the pre-dinner drink Haus, a start-up in aperitifs with a lower alcohol level than other spirits. Sounds delicious! And start-up Third Aurora is busy creating self-translating wine labels! With a link to a video how this works!
Conveyor Belt at Pick & Cheese, London
Pick & Cheese, London 
Pick & Cheese, London A new opening from the team behind The Cheese Bar, Pick & Cheese, a cheese-laden conveyor belt in Covent Garden. Forget your traditional cheese and wine bar: Mathew Carver, known for championing the best of British cheese, is ripping up the rulebook with Pick & Cheese, the world’s first cheese conveyor belt at the highly-anticipated Seven Dials Market from the team behind KERB.
Opening in September 2019, Pick & Cheese will give each guest a bespoke cheese experience: plate after plate of small producer cheese will wind their way around the restaurant atop a 40 metre-long electronic belt, as diners follow Mathew’s suggested tasting flights, or simply help themselves to that day’s selection as it passes their table.
Conveyor belts can be used for other food that just sushi! Are you going to London this fall and you love to try different cheeses from the UK? Pick & Cheese is where you should eat!
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 a new site where DSM and Evonik started the commercial production of omega-3 fatty acids rich in EPA and DHA from natural marine algae for sustainable salmon farming. And JuiceBrothers opened their 9th store in Downtown Memphis, to celebrate this they serve a special Memphis Smoothie!
We spotted a hotel room with a very cool amenity, a full-sized flight simulator! If you want to book the room at the Haneda Excel Hotel Tokyu you need to travel to Japan.
And another step in emancipation: Pampers announced that they will provide 5,000 baby changing tables for installation in public restrooms. This in response to the movement #SquatforChange! And Solar foods invented the Solein, a revolutionary natural protein source! And have you ever heard of Hala fruit?
Andaz Hotel Prinsengracht - Pride Wonderland Weddings It’s almost time for Pride Amsterdam! From July 27 to August 4, Amsterdam is even more colorful! Because of its location on the Prinsengracht with a direct view at the water, the Andaz hotel has been one of the most perfect places to experience Pride Amsterdam for years. In this period they organize, among other things, the Andaz X WinQ pre-pride breakfast, the Andaz Pride viewing deck, Pride Wonderland Weddings and of course the ‘Video Art takeover’ can be viewed by everyone.
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 3 videos which our colleague Manual Imanse thinks are worth watching.
This week links about why lobster is so expensive and top chefs who answer questions from the audience. I also found an interesting video with 10 completely different ways sushi can be prepared and served. About some we already wrote articles but still very interesting to watch!
With the launch of a special film, André Gerrits introduced INSPICED by André Gerrits in cooperation with the NoName Group; gourmet food service on location inspired by its Michelin star philosophy, for both business and private events. With this new culinary concept, André Gerrits, from restaurant ‘t Amsterdammertje (*) in Loenen a/d Vecht in the Netherlands, and his team provide international haute cuisine dishes and top hospitality at every conceivable location. From intimate living room dinner to business event.
In order to reinforce his distinction, both in personality and philosophy, for the culinary concept ‘INSPICED by André Gerrits’, Gerrits didn’t go overnight. He had a short, controversial film produced, such as we have never seen before in the Netherlands. Which you can see as you continue reading!
Bird Brewery plant bomen samen met duurzame groene nesten
Bird Brewery plant bomen samen met duurzame groene nestenThe Dutch Bird Brewery has started sustainable partnerships with more than a hundred passionate bars, restaurants and specialty shops. They plant one tree for every liter of their beer sold at such a ‘Green Nest’. Up until now they planted more than 30,000 trees! At this moment they’re in search of more bars, restaurants and shops that want to become a ‘Green Nest’ by selling their beer! Their goal is to plant 50.000 trees in 2019 in collaboration with Trees for the Future.
The fast-growing Bird Brewery was founded by ‘beer and nature lovers’ Ralph van Bemmel and Rik van den Berg. The brewery has made an impact in recent years with their prize-winning beers and as from now they want to do so by consciously dealing with nature.
Especially for King’s Day 2024, GiG is launching their hard seltzer ‘GiG Orange Anthem’ with a refreshing orange flavour for the ultimate King’s Day experience. read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
We spot a lot of inspiration in London for hospitality trends. Below is a short list with a number of great, ‘trendy’ places to visit. By the way, the Dominique Ansel Bakery in London where we wrote about yesterday is a great experience as well!
Inspiration from London: Dominique Ansel Bakery in London served soft serve in a slice of watermelon sourced from Italy last summer. The ice cream, called What-a-Melon, was made with fresh watermelon juice and ‘seeds’ made of dark chocolate. It first launched at Dominique Ansel Bakery in Tokyo in 2017.
Ice Cream served in lemons or oranges is quite common but in a slice of watermelon? It looks great and delicious though! Inspiration for ice cream parlors.
In the Netherlands restaurants, hotels and bars face a big shortage of staff! Many hospitality entrepreneurs will sometimes miss a robot in service! We wonder when we will see robots in the Dutch hospitality industry?
YOTEL, the affordable luxury hotel brand, announces their new hire in their Boston hotel, YO2D2. The Seaport hotel is known for its of-the-moment technology offerings which include super-fast (and free) WiFi, self-service check-in via mobile app and sleek cabins with SmartBeds™ and Technowalls. With this latest tech enhancement, guests can look forward to receiving amenities from and taking selfies with YOTEL’s newest crew member, YO2D2.
Would you like to eat in a robot-run restaurant? Or would you prefer a restaurant in which the waiter is being helped by a robot that helps them carry your food? Bear Robotics is designed not to replace human waiters but to act as an assistant. Korean restaurant Kang Nam Tofu House in Milpitas, California is the first to try out Bear Robotics.
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!
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 ice cream dumplings which are at the menu of Oddfellows in New York City and about The Grid, a combination of Escape rooms & cocktails in London. A new concept by Lollipop’s.
In Hong Kong Fairwood eSports Café will open and it will be the first eSports café in the city which will be a dining destination as well. In Croatia they spotted smart city benches which are also internet hot spots. Created by the firm Include. And Tokyo is getting its own ‘Bubble Tea’ theme park!
In an American article we have spotted the pre-dinner drink Haus, a start-up in aperitifs with a lower alcohol level than other spirits. Sounds delicious! And start-up Third Aurora is busy creating self-translating wine labels! With a link to a video how this works!
A new opening from the team behind The Cheese Bar, Pick & Cheese, a cheese-laden conveyor belt in Covent Garden. Forget your traditional cheese and wine bar: Mathew Carver, known for championing the best of British cheese, is ripping up the rulebook with Pick & Cheese, the world’s first cheese conveyor belt at the highly-anticipated Seven Dials Market from the team behind KERB.
Opening in September 2019, Pick & Cheese will give each guest a bespoke cheese experience: plate after plate of small producer cheese will wind their way around the restaurant atop a 40 metre-long electronic belt, as diners follow Mathew’s suggested tasting flights, or simply help themselves to that day’s selection as it passes their table.
Conveyor belts can be used for other food that just sushi! Are you going to London this fall and you love to try different cheeses from the UK? Pick & Cheese is where you should eat!
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 a new site where DSM and Evonik started the commercial production of omega-3 fatty acids rich in EPA and DHA from natural marine algae for sustainable salmon farming. And JuiceBrothers opened their 9th store in Downtown Memphis, to celebrate this they serve a special Memphis Smoothie!
We spotted a hotel room with a very cool amenity, a full-sized flight simulator! If you want to book the room at the Haneda Excel Hotel Tokyu you need to travel to Japan.
And another step in emancipation: Pampers announced that they will provide 5,000 baby changing tables for installation in public restrooms. This in response to the movement #SquatforChange! And Solar foods invented the Solein, a revolutionary natural protein source! And have you ever heard of Hala fruit?
It’s almost time for Pride Amsterdam! From July 27 to August 4, Amsterdam is even more colorful! Because of its location on the Prinsengracht with a direct view at the water, the Andaz hotel has been one of the most perfect places to experience Pride Amsterdam for years. In this period they organize, among other things, the Andaz X WinQ pre-pride breakfast, the Andaz Pride viewing deck, Pride Wonderland Weddings and of course the ‘Video Art takeover’ can be viewed by everyone.
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 3 videos which our colleague Manual Imanse thinks are worth watching.
This week links about why lobster is so expensive and top chefs who answer questions from the audience. I also found an interesting video with 10 completely different ways sushi can be prepared and served. About some we already wrote articles but still very interesting to watch!
With the launch of a special film, André Gerrits introduced INSPICED by André Gerrits in cooperation with the NoName Group; gourmet food service on location inspired by its Michelin star philosophy, for both business and private events. With this new culinary concept, André Gerrits, from restaurant ‘t Amsterdammertje (*) in Loenen a/d Vecht in the Netherlands, and his team provide international haute cuisine dishes and top hospitality at every conceivable location. From intimate living room dinner to business event.
In order to reinforce his distinction, both in personality and philosophy, for the culinary concept ‘INSPICED by André Gerrits’, Gerrits didn’t go overnight. He had a short, controversial film produced, such as we have never seen before in the Netherlands. Which you can see as you continue reading!
The Dutch Bird Brewery has started sustainable partnerships with more than a hundred passionate bars, restaurants and specialty shops. They plant one tree for every liter of their beer sold at such a ‘Green Nest’. Up until now they planted more than 30,000 trees! At this moment they’re in search of more bars, restaurants and shops that want to become a ‘Green Nest’ by selling their beer! Their goal is to plant 50.000 trees in 2019 in collaboration with Trees for the Future.
The fast-growing Bird Brewery was founded by ‘beer and nature lovers’ Ralph van Bemmel and Rik van den Berg. The brewery has made an impact in recent years with their prize-winning beers and as from now they want to do so by consciously dealing with nature.
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