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 Virgin Voyages reveals the first look inside its newest ship, Kit-Kat’s airport vending machine rewards travellers with candy and how newcomer Freshii is shaking up the healthy eating scene in the United Kingdom.
Click on the title if you would to read the full article. Enjoy reading! lees verder
Mexican Michelin restaurant Punto MX in Madrid presents its menu Entomofagia and leads the way by being the first restaurant in Europe to integrate insects in various forms into the very DNA of a tasting menu. Dishes are created through research over a 4-year duration while it was prohibited to serve these bugs. How about this dish: Surf’n’turf Guacamole with smoked marlin, 36 month-aged Parmesan, avocado, pomegranate, jalapeños and crispy Chinicuil-worms from the agave plant. lees verder
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 the most expensive taco in the world, Hilton commits to cutting environmental footprint in half and doubling social impact investment and Sleeping under the stars in a luxury ‘Bird House’ in Africa.
Click on the title if you would to read the full article. Enjoy reading! lees verder
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! Spice is located at 241 Washington Street in Boston. How about a Latin bowl with roasted chicken, avocado lime crema, braised black beans, brown rice, bell peppers, tomatoes, corn, green chilies, cabbage slaw, cilantro and radish?
The idea behind restaurant Spyce
‘The Spice Boys’ ,four guys studying at MIT in Boston, Michael Farid, Kale Rogers, Luke Schlueter and Brady Knight created the world’s first restaurant featuring a robotic kitchen that cooks complex meals. They created this concept in hopes of solving a problem they found themselves facing, being priced out of wholesome and delicious food. So they, as robotics-obsessed engineers, created a robot that cooks tasty and nutritious meals, serves them, and cleans up after. The robots and process has been created in two years with many burns, bruises, and eating a lot of Brussel sprouts! As they say: “We’re at the intersection of technology and hospitality, making accessible, tasty and nutritious meals.”
Spyce | The Michelin Star magic from Daniel Boulud
The Spyce boys added some Michelin-Star magic with Chef Daniel Boulud. “When Michael and his three classmates emailed me about a robotic kitchen that could elevate fast food, I was impressed. Not only had they guessed my email address correctly, the videolink to their cutting edge technology was unlike anything I’d seen before. The experience of the robotic kitchen, the food and the vision of the Spyce team far exceeded my expectations. Their passion and innovation needed a strong commitment to ingredients and excellent recipes. So, in addition to becoming an investor, I accepted the position of Culinary Director, and invited Chef Sam Benson, who had worked for me at Café Boulud, to take on the Executive Chef role.”
Sam Benson is the executive chef at restaurant Spyce: “When Chef Daniel Boulud asked me to join four MIT kids and their robotic kitchen, and make food with real flavor, I knew it was a chance to be part of something big. With a multitude of Michelin stars and James Beard accolades for his restaurants and contributions to fine dining, Chef Daniel is considered to be one of the country’s leading culinary authorities. When he talks, you listen. His mentorship paved the way for my experience in the best kitchens in the US and France, it’s been a fun ride. So here we are, and together we make up the Spyce culinary A-Team.”
YOTEL, the affordable luxury hotel brand, announces their new hire in their Boston hotel, YO2D2. The hotel’s guest services robot is remarkably well versed in hospitality and ‘mingling’! 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. lees verder
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 special Instagrammable hidden dessert at Long Story Short Café in Melbourne, granola butter as the new spreadable gold and how to make dinner reservations through Instagram.
Click on the title if you would to read the full article. Enjoy reading! lees verder
Londoners got saucy with delicious new dippable billboard from US fried chicken kings, Slim Chickens, which recently set up home in the capital. UK’s latest fried chicken phenomenon, Slim Chickens, has unveiled the world’s first dippable billboard,in a bid to help Londoners get saucy. Launched at Boxpark Shoreditch, East London on Wednesday, 9th May, the giant interactive billboard contained 12 iconic Slim Chickens sauces, including Garlic Parmesan, Mango Habanero and Sriracha Garlic.
Hotel des Horlogers - all images courtesy of Bjarke Ingels Group
Hotel des Horlogers - all images courtesy of Bjarke Ingels Group
Hotel des Horlogers - all images courtesy of Bjarke Ingels Group
Hotel des Horlogers - all images courtesy of Bjarke Ingels Group
Hotel des Horlogers - all images courtesy of Bjarke Ingels Group
Hotel des Horlogers - all images courtesy of Bjarke Ingels Group
Hotel des Horlogers - all images courtesy of Bjarke Ingels Group
Neighboring the Audemars Piguet Museum, the Hotel des Horlogers is seamlessly integrated into the smooth topography of the scenic Vallée de Joux. Five zigzagging room slabs expand into a gently sloping exterior path, leading directly to the museum and local ski trails. Swiss watchmaker Audemars Piquet invited the famed Bjarke Ingels Group (BIG) to create their luxurious ski hotel. BIG also designed the museum. The hotel will include about 50 hotel rooms.
Following a similar cup collection and recycling process proving successful in UK Starbucks stores, Starbucks now offers paper cup recycling in 11 of its company-operated stores in Amsterdam, Utrecht and The Hague. Reinforces commitment to advancing Starbucks sustainability commitments in the Netherlands and driving industry-wide awareness and participation of cup recycling. The cup recycling will first trial in 11 company-operated Starbucks stores in the Netherlands, with plans to expand to more Starbucks stores across the country, operated by licensed business partners. In our ‘Trends we spotted in week 18’ we already wrote that Starbucks USA announced a partnership with Closed Loop Partners and its Center for the Circular Economy to develop the ‘NextGen Cup’, a recyclable and compostable cup.
New York’s new Lucky Pickle Dumpling Co. is very creative with cucumber. How about pickle flavoured soft serve? The new, casual spot, Lucky Pickle Dumpling Co. is created by the team behind Jacob’s Pickles, a restaurant in NYC’s Upper West Side neighborhood at Amsterdam Avenue. If you’re in for a special treat and if you’re visiting NYC, you know where to go!
We’re already in the third week of October, and more and more festive inspiration is popping up online. Pinterest remains a wonderful source of ideas, 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
Trends we spotted | Week 22
1-6-2018
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 Virgin Voyages reveals the first look inside its newest ship, Kit-Kat’s airport vending machine rewards travellers with candy and how newcomer Freshii is shaking up the healthy eating scene in the United Kingdom.
Click on the title if you would to read the full article. Enjoy reading!
Entomofagia | Mexican Michelin restaurant Punto MX integrates insects in his tasting menu
28-5-2018
Mexican Michelin restaurant Punto MX in Madrid presents its menu Entomofagia and leads the way by being the first restaurant in Europe to integrate insects in various forms into the very DNA of a tasting menu. Dishes are created through research over a 4-year duration while it was prohibited to serve these bugs. How about this dish: Surf’n’turf Guacamole with smoked marlin, 36 month-aged Parmesan, avocado, pomegranate, jalapeños and crispy Chinicuil-worms from the agave plant.
Trends we spotted | Week 21
25-5-2018
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 the most expensive taco in the world, Hilton commits to cutting environmental footprint in half and doubling social impact investment and Sleeping under the stars in a luxury ‘Bird House’ in Africa.
Click on the title if you would to read the full article. Enjoy reading!
Restaurant Spyce | Culinary excellence elevated by technology
25-5-2018
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! Spice is located at 241 Washington Street in Boston. How about a Latin bowl with roasted chicken, avocado lime crema, braised black beans, brown rice, bell peppers, tomatoes, corn, green chilies, cabbage slaw, cilantro and radish?
The idea behind restaurant Spyce
‘The Spice Boys’ ,four guys studying at MIT in Boston, Michael Farid, Kale Rogers, Luke Schlueter and Brady Knight created the world’s first restaurant featuring a robotic kitchen that cooks complex meals. They created this concept in hopes of solving a problem they found themselves facing, being priced out of wholesome and delicious food. So they, as robotics-obsessed engineers, created a robot that cooks tasty and nutritious meals, serves them, and cleans up after. The robots and process has been created in two years with many burns, bruises, and eating a lot of Brussel sprouts! As they say: “We’re at the intersection of technology and hospitality, making accessible, tasty and nutritious meals.”
Spyce | The Michelin Star magic from Daniel Boulud
The Spyce boys added some Michelin-Star magic with Chef Daniel Boulud. “When Michael and his three classmates emailed me about a robotic kitchen that could elevate fast food, I was impressed. Not only had they guessed my email address correctly, the videolink to their cutting edge technology was unlike anything I’d seen before. The experience of the robotic kitchen, the food and the vision of the Spyce team far exceeded my expectations. Their passion and innovation needed a strong commitment to ingredients and excellent recipes. So, in addition to becoming an investor, I accepted the position of Culinary Director, and invited Chef Sam Benson, who had worked for me at Café Boulud, to take on the Executive Chef role.”
Sam Benson is the executive chef at restaurant Spyce: “When Chef Daniel Boulud asked me to join four MIT kids and their robotic kitchen, and make food with real flavor, I knew it was a chance to be part of something big. With a multitude of Michelin stars and James Beard accolades for his restaurants and contributions to fine dining, Chef Daniel is considered to be one of the country’s leading culinary authorities. When he talks, you listen. His mentorship paved the way for my experience in the best kitchens in the US and France, it’s been a fun ride. So here we are, and together we make up the Spyce culinary A-Team.”
Check out the video below:
Yotel Boston | Robot YO2D2 newest employee in the hotel
22-5-2018
YOTEL, the affordable luxury hotel brand, announces their new hire in their Boston hotel, YO2D2. The hotel’s guest services robot is remarkably well versed in hospitality and ‘mingling’! 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.
Trends we spotted | Week 20
18-5-2018
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 special Instagrammable hidden dessert at Long Story Short Café in Melbourne, granola butter as the new spreadable gold and how to make dinner reservations through Instagram.
Click on the title if you would to read the full article. Enjoy reading!
Dip it, dip it real good | Slim Chickens launched the world’s first dippable billboard
17-5-2018
Londoners got saucy with delicious new dippable billboard from US fried chicken kings, Slim Chickens, which recently set up home in the capital. UK’s latest fried chicken phenomenon, Slim Chickens, has unveiled the world’s first dippable billboard,in a bid to help Londoners get saucy. Launched at Boxpark Shoreditch, East London on Wednesday, 9th May, the giant interactive billboard contained 12 iconic Slim Chickens sauces, including Garlic Parmesan, Mango Habanero and Sriracha Garlic.
The Audemars Piquet Hotel des Horlogers | Luxurious ski hotel in Switzerland
15-5-2018
Neighboring the Audemars Piguet Museum, the Hotel des Horlogers is seamlessly integrated into the smooth topography of the scenic Vallée de Joux. Five zigzagging room slabs expand into a gently sloping exterior path, leading directly to the museum and local ski trails. Swiss watchmaker Audemars Piquet invited the famed Bjarke Ingels Group (BIG) to create their luxurious ski hotel. BIG also designed the museum. The hotel will include about 50 hotel rooms.
Starbucks | Paper cup recycling launched in the Netherlands
15-5-2018
Following a similar cup collection and recycling process proving successful in UK Starbucks stores, Starbucks now offers paper cup recycling in 11 of its company-operated stores in Amsterdam, Utrecht and The Hague. Reinforces commitment to advancing Starbucks sustainability commitments in the Netherlands and driving industry-wide awareness and participation of cup recycling. The cup recycling will first trial in 11 company-operated Starbucks stores in the Netherlands, with plans to expand to more Starbucks stores across the country, operated by licensed business partners. In our ‘Trends we spotted in week 18’ we already wrote that Starbucks USA announced a partnership with Closed Loop Partners and its Center for the Circular Economy to develop the ‘NextGen Cup’, a recyclable and compostable cup.
New York’s new Lucky Pickle Dumpling Co. is very creative with cucumber. How about pickle flavoured soft serve? The new, casual spot, Lucky Pickle Dumpling Co. is created by the team behind Jacob’s Pickles, a restaurant in NYC’s Upper West Side neighborhood at Amsterdam Avenue. If you’re in for a special treat and if you’re visiting NYC, you know where to go!
