The Kimchi Hotel | House of Fermentation in Amsterdam
26-1-2021
A Kickstarter project in Amsterdam for a garden space that will be transformed into the Kimchi Hotel, a community hub that will allow House of Fermentation to host experiential workshops and share the art of Korean culture with everyone. House of Fermentation is a Korean food company that focuses on, making The Table for Kimchi – the best & most authentic kimchi in Amsterdam and selling it in a zero-waste cycle and facilitating The Table for Experiences – kimchi fermentation workshops introducing the process of kimchi-making to the local community.
The Kickstarter project has been successful, so Amsterdam will get its Kimchi Hotel! For those chefs who want to experiment with Kimchi, the House of Fermentation might be a big help.
Limited-edition Tortilla Chip Lager | Why not have your chips and drink them too?
26-1-2021
Taco Works & Tio Rodrigo are teaming up for the ultimate “homegating” experience. While most of us won’t be joining the tailgate at Raymond James Stadium or even making the trek to our local sports bars, millions of Americans will be flooding stores, stocking fridges and settling in for some “homegating” to finish up football season during the Super Bowl at February 7. California chip company Taco Works and Tio Rodrigo Craft Beer Micheladas are spicing up this year’s Game Day experience with the world’s first Tortilla Chip Lager. The two small businesses are cracking into a new homegating tradition by combining the greatest party staples in history.
Let’s hope we will be celebrating our soccer ‘European Championship’ this summer! If possible in the stadiums but if ‘homegating’ is our only option, it will even bring a lot of positive excitement. This article is inspiration for all beer brands, start thinking on what you can bring to our homes to complete the joy of watching a great game!
Limited-editions of Pizza Hut’s ‘Nothing But Stuffed Crust’
24-1-2021
To celebrates 25 Years of its iconic, can’t-be-duplicated, original stuffed crust® Pizza, Pizza Hut created the limited-edition ‘Nothing But Stuffed Crust’. In honor of the ORIGINAL Stuffed Crust, Pizza Hut has done the unimaginable, taking the most craveable part of the Original Stuffed Crust pizza and letting it shine on its own. These new ‘Nothing But Stuffed Crust’ were exclusively available from January 5-7 in select Los Angeles and Dallas locations while supplies lasted.
Although the offer is no longer – we love the idea and it might be an inspiration for small Italian restaurants and pizzerias. We think it sounds delicious, ‘a literal ring of golden-brown crust baked to perfection with cheesy goodness inside’!
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Trends we spotted | Week 2
19-1-2021
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’.
This week, links to articles about plant-based braised beef by Fable Food Co and Five Guys has partnered with Radius Networks to roll out curbside & in-store pickup.
The 2021 Food Trends Report by Fine Dining Lovers – with trends like Plant Power, Brunchfast en Linner, Kitchen Co-Ops and Ghostronomy. And here in the Netherlands the bagels from Bagels & Beans are now sold at most Jumbo Supermarkets.
This March, the founders of Assembly Underground in Leeds will launch a brand-new food and entertainment space, Society Manchester at Barbirolli Square. And we spotted E-bike parking units, called the HAVN, with built-in storage and charging by a Belgium start up called Streetwaves. Interesting for restaurants and hotels near bike routes!
British Airways has recently roped in Michelin-starred chef, Tom Kerridge to design a gourmet food menu for its economy class passengers. And a list of all the planned openings of the Accor Group in 2021, an encouraging development outlook!
Valentine’s Day inspiration | Culinary love in a box
18-1-2021
Within almost 4 weeks it’s going to be a special edition of Valentine’s Day, a day to celebrate love and embrace those close to you. Well it’s going to be though this year to embrace those friends and loved ones, not part of your household. How does the hospitality industry deal with all the restrictions? Well the most important fact is that most restaurants give their guests the opportunity to celebrate it on Friday 12, Saturday 13 and Sunday the 14th of February. We found some great Valentine’s Day inspiration, like classic drive-ins, with carhop service at White Castle, a TLC Valentine’s Box by 2 Dutch chefs highly rated by Michelin and the Guilty Pleasures box by restaurant Hemingway in hotel De Draak (the Dragon) in Bergen op Zoom.
How are your New Year’s resolutions going? Can restaurants help you to keep them?
15-1-2021
Marjolein van Spronsen blogs about our New Year’s resolutions, which we are already releasing based on experience figures. Yet as a restaurant or catering you can respond to this fact and help your guests and potential guests to keep their resolutions. With examples of Saladworks “Our New Year’s ResoYOUtion”, the limited edition BitesWeLove x The Duchess box, resolution inspired LTOs, Dry January and Veganuary!
Foodini | A 3D food printer with cartridges you can fill with your own ingredients
12-1-2021
Natural Machines recently launched their first 3D food printer and they do not only aim to infiltrate into professional kitchens with their brand-new product. Natural Machines is the first manufacturer to give people access to a compact 3D food printer at home. They want to see it become just another appliance like a microwave or toaster on your kitchen counter. Foodini – great name for a food printing device by the way – does not make use of ordinary food cartridges like most food printers on the market, instead users can fill the 5 containers with fresh ingredients of their choice.
Vegan Fried Chick*n launched in the UK
11-1-2021
We love the recently launched VFC brand’ slogan: “Thanks colonel, we’ll take it from here”. VFC stands for Vegan Fried Chick*n, and is launched by Matthew Glover – one of Veganuary’s founders. He and chef restaurateur Adam Lyons created bites and fillets made of wheat flour. The Vegan Fried Chick*n is made from wheat protein, and is soya- and nut-free. It looks, tastes and pulls apart like chicken but is 100% plant-based. It is made for carnivores and suitable for vegans.
Trends we spotted | Week 51
21-12-2020
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’.
This week, links to articles about Serrano ‘sinjamón’, recently introduced in Spain by Rollito Vegano and recently opened in Israel: The Chicken by SuperMeat, the world’s first restaurant with cultured chicken grown directly from chicken cells.
Scotland is the first country to make menstrual products free for all. That made the Scottish brewer BrewDog so proud that they brewed a Bloody Good Beer for the occasion! And Pepsi had its #PepsiApplePieChallenge on TikTok and Twitter, for this challenge people had to upload video’s or photos of trying to and failing to bake an apple pie.
A vending machine with culinary meals by Alexander Herrmann (**) in Wirsberg, Germany! Beyond Meat has introduced Beyond Pork at the Chinese market and an article about inspiring restaurant food service models post Covid!
And recently opened in Munich, a FC Bayern boutique hotel and 2 restaurants!
The Secret Chef | An insight in the immeasurable changes in the world of fine dining
17-12-2020
One of the biggest names in gastronomy is lifting the lid to reveal the truth about the restaurant in response to the immeasurable changes in the restaurant world. A new monthly column at the website of Fine Dining Lovers that gives those enjoying restaurants as guests and those working in restaurants a reflection on the industry with searingly honest and wickedly sharp writing. The Secret Chef monthly column launched with ‘The Curse of the Celebrity Chef’ on industry insider website Fine Dining Lovers. The column offers compelling commentary on how the digital age sowed ‘seeds of destruction’ in the restaurant industry, and transformed it into a ‘carnival of narcissism’ before ‘2020 brought the extinction event we needed’.
I am of the generation that travelled through Europe with the red Michelin restaurant bible in our vicinity. So I have seen a lot of changes, like for example the influence of social media, all restaurant lists, celebrity chefs etc. Somehow it ended with having to make reservations months in advance and the feeling that you should be happy as a guest to have been able to visit that restaurant. On the other hand I often thought that the culinary world became a kind of rat race, we have seen the results of this race with chefs choosing to step out of this race.
House of Fermentation credits Four Bent Corners
House of Fermentation credits Four Bent Corners
Codium is one of the ingredients of Kimchi at House of Fermentation - credits Four Bent Corners
