Inspiration | Will Shawarma be the next big thing in food?

10-7-2018

We spotted Choco Kebab some years back but the last couple of weeks we got a couple of Facebook posts about this sweet version of shawarma. We also spotted a DIY shawarma in New York City and most recently a vegan shawarma that’s being served at Noma in Copenhagen. Here in the Netherlands we love a great shawarma joint, especially if they serve it with lamb meat. But we never spotted a vegan version before, some inspiration in this article! lees verder

Trends we spotted | Week 27

3-7-2018

  • Trends 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 about artichoke toast, it seems to low in calories and high in fiber, vitamins and minerals! So move over avocado toast because artichoke toast sounds just as delicious! A robot will serve pizzas in France and Alain Ducasse wil open a chocolate shop in London. London will try to tackle overtourism with a game you’ll play on your mobile phone, ‘Play London With Mr. Bean’.

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

Trends we spotted | Week 26

29-6-2018

  • Trends 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 about tableside DIY Shawarma, the Donug, a website for cannabis-themed boutique accommodations and Apeel sciences in Santa Barbara created an edible coating that allows avocados to stay ripe for twice as long.

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

Amare Marbella Beach Hotel | Art exhibition in hotel and star chef opens pop-up restaurant Hayaca

25-6-2018

  • pop-up restaurant HayacaMauricio Giovanini at Amare Marbella Beach Hotel
  • pop-up restaurant HayacaHayaca at Amare Marbella Beach Hotel
  • pop-up restaurant Hayaca Amare Marbella Beach Hotel
  • pop-up restaurant HayacaJesús Chacón at Amare Marbella Beach Hotel
  • pop-up restaurant HayacaJesús Chacón has an art exhibition at Amare Marbella Beach Hotel

Marbella has another hotspot! From mid June to 16 September chef Mauricio Giovanini runs the Latin American fusion pop-up restaurant Hayaca at the Amare Marbella Beach Hotel. He runs Michelin star restaurant Messina next to the hotel. In addition to this new restaurant concept, Amare also has a lot of space for art. This season they expose works by the Spanish photographer Jesús Chacón throughout the hotel. And they have announced a partnership with the Marbella International Film Festival. Again a few great examples of collaboration! lees verder

Trends we spotted | Week 25

22-6-2018

  • Trends 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 about functional candy, staying overnight at temples in Japan or Korea and creamart. The list of the World’s 50 Best Restaurants is also published with images of dishes of all restaurants! If you’re in London this summer, check out their ice cream museum SCOOP! If you’re in New York at the end of June and you love pizza, check out Le Strade della Mozzarella. And an interesting read about Amazon’s Alexa that will butler at selected Marriott hotels as from this summer.

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

Crospresso by Piccolo Me | Croissant + Nutella + espresso

18-6-2018

  • CrospressoCrospresso
  • CrospressoCrospresso
  • CrospressoCrospresso
  • CrospressoCrospresso
  • CrospressoCrospresso
  • CrospressoCrospresso

It’s always great to spot concepts that know how to hit the social media with Instagrammable food! Piccolo Me in Australia is one of those concepts where their guests talk about the fun factor of their  food and how delicious it is. The coffee chain Piccolo Me started back in 2012 and has 12 outlets as we write. Their menu is a mix of dishes, they serve a Cheesy Frenchy (a Cheeseburger in a croissant), a Piccologato (a twist on the classis affogato) and since a couple of months the Crospresso!  lees verder

Trends we spotted | Week 24

15-6-2018

  • Trends 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 about the ice cream shop Ben & Jerry’s in London that kicked off a blockchain initiative to let customers offset their carbon footprint. And about the new food app Provision that connects food pantries to eliminate food waste. Parisian confectioner Fauchon is best known for their delicious and beautifully crafted desserts and pastries and now they announced that they will be opening a hotel in Paris, from haute cuisine to hospitality! Who knows maybe guests will find one of their delicious pastries on their pillow after turndown service ;-).

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

Custom-made cheese sculpture | The cheesiest Father’s Day present possible!

15-6-2018

  • op maat gemaakt kaassculptuur

This Sunday we celebrate Father’s Day, and the American company Kraft offered the cheesiest gift possible in an auction! We would love it if we could order a gift like that made from our famous Dutch cheeses next year! Kraft helps Americans to celebrate the man who is sometimes cheesy, but always great, by giving them the possibility to order a Kraft custom-made cheese sculpture of their dad! lees verder

The Tacro | The newest croissant-hybrid food craze

14-6-2018

  • The TacroThe Tacro by Vive La Tarte
  • The TacroThe Tacro by Vive La Tarte
  • The TacroThe Tacro by Vive La Tarte
  • The TacroThe Tacro by Vive La Tarte
  • The TacroThe Tacro by Vive La Tarte
  • The TacroThe Tacro by Vive La Tarte

The Vive La Tarte bakery, located in the Ferry Building in San Francisco created the Tacro, the newest croissant-hybrid food craze. You have to eat the Tacro like a taco, it’s stuffed with savoury fillings but it’s made of crispy croissant puff pastry. We wrote about it in our ‘Trends we spotted in week 4 of 2018’ and recently got images, that’s when we decided to write an article about it. And at their Facebook page we saw that they’ve got a new creation: Gotcha Mocha! If you’re a baker you might want to go to San Francisco for inspiration but if you’re a tourist you might consider to simply enjoy a Tacro for lunch at Vive la Tarte! lees verder

Vegetarian sushi | Ahimi, Unami & Sakimi

11-6-2018

  • Ahimi, Unami & SakimiSushi Ahimi by Ocean Hugger Foods
  • Ahimi, Unami & SakimiSushi Ahimi by Ocean Hugger Foods
  • Ahimi, Unami & SakimiSushi Sakimi by Ocean Hugger Foods
  • Ahimi, Unami & SakimiSushi Unami by Ocean Hugger Foods
  • Ahimi, Unami & Sakimipoké bowl with Ahimi by Ocean Hugger Foods

We heard about the very popular vegetarian sushi shop, Beyond Sushi with 6 locations in New York City. Here they serve fish-less sushi and they’re pioneer of the plant-based, sushi movement. But we also read an article about Ahimi, Unami & Sakimi of Ocean Hugger Foods. They unveiled an aggressive expansion plan to take plant-based tuna, salmon and eel to the mainstream. lees verder

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