Pop-up restaurant Greenhouse by Joost will soon be opening a restaurant outside Australia, in London. Greenhouse restaurant is about designing and operating better places for people, from lightning to the menu. They are also working on a permanent location in Melbourne.
Want to go out for dinner, but no cash? No problem at Restaurant Fireside in Chicago. The owner uses a barter strategy to keep his restaurant going. Guests can pay in goods or services, such as an ice cream cooler of a grooming service for his dog.
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The largest American retailer of organic food products, Whole Foods, opened the Wellness Club. Consumers can register themselves as a member, wherefore they pay registration fee and a monthly payment. Members have access to several classes and courses, cooking classes, community events and have a 10% discount on 1,000 healthy foods.
A solution for the crêpe-lovers who don’t like the sit-and-eat ambiance of the regular crêpe restaurants. Former American Football star Matt Chatham opened a fast serve crêpe shop in Massachusetts. With unique take-aways like the Cup O’ Crepes he expects to expand the franchise concept thoughout the USA.
ASDA supermarket chain, known from the British Walmart, started an experiment by selling take-away dishes of local restaurants. These are dishes of the Arabic, Pakistani and Indian kitchen. Last spring, the ASDA started a cooperation with the restaurant chain Zouk, since then the sales are tripled. Next year, this experiment will be extended to London.
Like we mentioned before on Horecatrends.com, the donut is rediscovered in the United States. Donut company Kripsy Kreme created a limited edition of the Glamour Glaze Donut, specially for the London Fashion Week, which starts next month.
With this new iPhone app, the Melon Meter, you measure the ripeness of the watermelon. First you give an indication of size of the melon, then you have to lightly knock on the melon, which will be collected by the microphone of your iPhone. Finally, the app gives an indication of the ripeness of the melon.
Mundvoll is a café and grocery store that brings back the local small neighbourhood shops. The concept is first implemented at a temporary location on the Zeppelin University campus in Friedrichshafen. The visitors can orders drinks, small bites and day-to-day groceries in the shop.
The Anti-restaurant is a pop-up restaurant, and is not located at one place. People can sign in through Facebook, but the organization decides who will be invited. Moments before the start of the dinner, the guests will receive the location. For a group of 10 to 15 persons, a five course meal will be prepared. The first Anti-restaurant took place on last 15th of July.
A new fully organic and eco-friendly fastfood restaurant in St. Ives (Great Brittain), which is specialized in burgers. For their food, they only use fresh, local and seasonal products.
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
Pop-up restaurant Greenhouse by Joost will soon be opening a restaurant outside Australia, in London. Greenhouse restaurant is about designing and operating better places for people, from lightning to the menu. They are also working on a permanent location in Melbourne.
Want to go out for dinner, but no cash? No problem at Restaurant Fireside in Chicago. The owner uses a barter strategy to keep his restaurant going. Guests can pay in goods or services, such as an ice cream cooler of a grooming service for his dog.
{youtube}VILw0osbv4Y&feature{/youtube}
The largest American retailer of organic food products, Whole Foods, opened the Wellness Club. Consumers can register themselves as a member, wherefore they pay registration fee and a monthly payment. Members have access to several classes and courses, cooking classes, community events and have a 10% discount on 1,000 healthy foods.
A solution for the crêpe-lovers who don’t like the sit-and-eat ambiance of the regular crêpe restaurants. Former American Football star Matt Chatham opened a fast serve crêpe shop in Massachusetts. With unique take-aways like the Cup O’ Crepes he expects to expand the franchise concept thoughout the USA.
ASDA supermarket chain, known from the British Walmart, started an experiment by selling take-away dishes of local restaurants. These are dishes of the Arabic, Pakistani and Indian kitchen. Last spring, the ASDA started a cooperation with the restaurant chain Zouk, since then the sales are tripled. Next year, this experiment will be extended to London.
Like we mentioned before on Horecatrends.com, the donut is rediscovered in the United States. Donut company Kripsy Kreme created a limited edition of the Glamour Glaze Donut, specially for the London Fashion Week, which starts next month.
With this new iPhone app, the Melon Meter, you measure the ripeness of the watermelon. First you give an indication of size of the melon, then you have to lightly knock on the melon, which will be collected by the microphone of your iPhone. Finally, the app gives an indication of the ripeness of the melon.
Mundvoll is a café and grocery store that brings back the local small neighbourhood shops. The concept is first implemented at a temporary location on the Zeppelin University campus in Friedrichshafen. The visitors can orders drinks, small bites and day-to-day groceries in the shop.
The Anti-restaurant is a pop-up restaurant, and is not located at one place. People can sign in through Facebook, but the organization decides who will be invited. Moments before the start of the dinner, the guests will receive the location. For a group of 10 to 15 persons, a five course meal will be prepared. The first Anti-restaurant took place on last 15th of July.
A new fully organic and eco-friendly fastfood restaurant in St. Ives (Great Brittain), which is specialized in burgers. For their food, they only use fresh, local and seasonal products.
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