Trends we spotted | Week 38

20-9-2019

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 a link to an article about ‘The Swingers Open 2019’, a crazy golfing tournament at Swingers City in London, sponsored by Tanqueray No. Ten.

Also two articles with sustainable initiatives by McDonald’s in Germany and the UK and Burger King in the UK.  SeaBubbles is another sustainable initiative in Paris, these electric and futuristic taxis are hovering the Seine.

From London this week two examples of a collaboration around one ingredient, a truffle menu at restaurant Orrery and the ‘Champagne Friends’ initiatives by bubbledogs.

Ever heard about a PizzaRitto? You can eat them at Russo’s House of Pizza in Pearl River, New York State. What it is? Check out the video! lees verder

A Circular Juice Bar | ‘Feel the Peel’

17-9-2019

  • Feel the Peel by CRA Carlo Ratti Associati for Eni - credits Nicola Giorgetti
  • Feel the Peel by CRA Carlo Ratti Associati for Eni - credits Nicola Giorgetti
  • Feel the Peel by CRA Carlo Ratti Associati for Eni - credits Nicola Giorgetti

‘Feel the Peel’ is a project by CRA-Carlo Ratti Associati for Eni, they developed an experimental orange squeezer which makes bioplastic out of orange peels and uses it to 3D print cups to drink the juice.

The “Feel the Peel” prototype strives to bring environmental circularity to everyday life. International design and innovation office CRA-Carlo Ratti Associati, in partnership with global energy company Eni, has developed an experimental Circular Juice Bar that uses oranges to make bioplastic, turns it into filament, and 3D prints disposable cups to drink the freshly-squeezed juice. Called “Feel the Peel”, the prototype is starting a tour of public places around Italy in the next few months as it strives to demonstrate a new approach to environmental circularity in daily life.

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Quirky ‘storytelling’ video for BUNK hotels | ‘Another hotel’

17-9-2019

  • BUNK Hotels in Utrecht en Amsterdam
  • BUNK Hotel Utrecht - credits Wouter van der Sar
  • BUNK Hotel Utrecht - credits Wouter van der Sar
  • flexwerken bij het BUNK Hotel in Utrecht - credits Michiel Ton

If you have missed the news: BUNK Hotels has recently opened the doors of its first location in the heart of Utrecht in an old church. BUNK Amsterdam will open soon, also in a former house of God.

We wrote earlier about this special hotel in the Westerkerk in Utrecht, and with the announcement of BUNK Amsterdam they have created a special promotional video for the concept. A big nod to Wes Anderson’s Grand Budapest Hotel, that’s what you could call this artistic piece of cinematography from BUNK. And also an ode to the bird of paradise that lurks in everyone, as ultimately we all have our own original story. BUNK brings these stories together.

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Geofencing | How location-aware dining apps are changing the hospitality industry

16-9-2019

  • radar

QSR (quick service restaurant) brands have only begun to scratch the surface of geofencing. Beyond providing better delivery analytics and clever marketing campaigns, location context can help restaurants understand customer loyalty, impact customer engagement, and help them save on operational and delivery costs.

A rather long but interesting article especially for fast food and fast casual brands about the possibilities presented by geofencing. A guest blog by the company Radar! They give examples on how some QSR brands have started experimenting with geofencing to improve the customer carryout experience. They indicated that API’s (application program interface) are the next big thing in the SaaS (Software as a Service) wave and have been recognized as a Rising Star on TechCrunch

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Trends we spotted | Week 37

13-9-2019

  • Trends we spotted this week

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 special collaboration between the restaurant of the Andaz Amsterdam and Heinz ketchup, a menu called ‘In case Ed Sheeran’.  And have you got any idea what the ingredients are for a dish called ‘Musubi Madness’?

We also read an article about a dumpling made with lab-grown kangaroo meat and another ‘veggie’ collaboration; Beyond Meat and Subway introduced the Beyond Meatball Marinara Sub this September.

The Gateway Foundation says it will open its first space hotel in 2025, check out their artist impression of the ‘Space Wheel’ hotel. And the new Raaago app, developed by German design group Random Access Studios, aims to make travel more interesting by making it random.

And Starbucks is rolling out the Chinese ‘Starbucks Now’-concept. The first pick-up-only shop will open in New York City this fall.

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Trends we spotted | Week 36

6-9-2019

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 ‘walking chocolate trolley’ at restaurant ‘El Celler de Can Roca’ with a Dutch element to it and a ‘High Tea with a twist’ at the Lobby Bar and The Restaurant of the Williamsburg hotel in Brooklyn, New York.

In 2020 Starbucks will deliver throughout the U.S. via Uber Eats and this fall a Dutch book called ‘Water, coffee beans & milk’ will be published in English as well.

Did you ever attend a Tank Party at a brewery? We never even heard of it, but the Camden Town Brewery Tank Party is held September 7 for the seventh year in a row!

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Trends we spotted | Week 35

30-8-2019

  • Trends we spotted this week

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 2 articles with inspiration for bakeries, such as ‘Pie Night’ from Dominique Ansel Kitchen in New York and small, bread cubes from ‘MilkCow in Boots’ from Korea.

But also inspiration for pizzerias, like a pizza & prosciutto tower from the Luigia Group and in the USA Beyond Fried Chicken ™ passed the test, within 5 hours all vegetarian pieces of chicken were sold during a test!

The Belgium/Dutch restaurant ‘Frites Atelier’ sells the tastiest fries in Europe according to Big Seven Travel. And inspiration for hotels: have you already received a request from an influencer to livestream a ‘mukbang’ at your place? The W hotel in Washington D.C. has created the ‘Sip & Slurp’ arrangement!

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Beer meets gastronomy | Brut Beer ‘Vuurzee’ from brewery ‘De Goede & De Stoute’

26-8-2019

  • Brut Beer 'Vuurzee' by 'De Goede & De Stoute' brewery

The new Dutch brewery ‘De Goede & De Stoute’ (The Good & the Naughty) was awarded at the World Beer Awards and the International Beer Challenge at the beginning of August with their first gastronomic Brut Beer ‘Vuurzee’. ‘Vuurzee’ has been voted the country winner for best taste in the category ‘Specialty Beer: Brut Beer’ at the World Beer Awards 2019. ‘Vuurzee’ is an elegant blond beer (tripel) prepared with the Pinot Noir grape and champagne yeast.

At the International Beer Challenge 2019, ‘Vuurzee’ won gold for the best design & packaging of the bottle in the category ‘Newcomers: Individual Product’. Both beer competitions are among the most professional beer competitions in the world. De Goede & De Stoute brewery can make extra investments to expand the production process and thus meet the increasing demand through a crowdfunding campaign (funded for more than 100%).

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Trends we spotted | Week 34

23-8-2019

  • trends we spotted this week

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 the Taco Bell hotel in Palm Springs and about a gnocchi sandwich at Luzzo’s Pizzeria in New York, comfort food to the max!

In addition, the delivery service Deliveroo has recently withdrawn from the German market. Optimus Ride has started an extensive test with self-driving vehicles in New York, with which they consciously try to increase confidence in these systems. And we have spotted a new ‘Instagrammable’ ice cream parlour in London, Taiyakiya.

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Domino’s® Pizza and Rad Power® Bikes | E-Bike program for delivery in the US

23-8-2019

  • Domino's Pizza delivery e-bike by Rad Power Bikes

Domino’s Pizza, the largest pizza company in the world based on global retail sales, knows a thing or two about pizza delivery, including the fact that cars aren’t always the most efficient way to get hot, delicious pizzas to hungry customers. A bike is often a better solution to traffic congestion and parking challenges. Domino’s stores across the nation will soon have the option to use custom e-bikes for pizza delivery through a partnership with Rad Power® Bikes – North America’s largest e-bike brand.

Domino’s Pizza has also tested Robots for delivery but don’t you think that e-bikes are more likely to be used in the short term? In the Netherlands we spotted a couple of delivery services that use e-bikes as well.

Rad Power® Bikes is also located in the Netherlands (Utrecht) from where their team is working to build similar partnerships with European companies as well. For example, a fleet of their e-bikes are used in three European cities in a program called ELVITEN that demonstrates how electric light vehicles can improve mobility in urban areas. Below the article a video about this project that already started in cities like Bari, Genoa (both Italy) and Málaga in Spain.

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