Trends we spotted | Week 42
18-10-2021
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’.
With this week links to articles about NANKA that makes patties from Jack Fruit in combination with mushrooms, chicken and beef to help meat-eaters to reduces their meat intake in Malaysia. And in Germany Essity and McDonald’s are recycling the paper cups into toilet paper.
The Brooklyn Dumpling Shop from New York is growing fast through franchising, they’re opening 5 new locations in Florida. And the Singapore-born, Instagram-famous Paradise Group debuted in California last September with their Rainbow Soup Dumplings!
The Dutch cider producers and importers of CiderCider will open ‘the Ciderbar’ in Rotterdam Hofbogen by the end of December. And in Groningen the first RavioliBar in the Netherlands opened. They make fresh ravioli daily!
The Cheesecake Factory has been sharing a slew of their incredible recipes for readers to make in their own kitchens since the COVID-19 crisis. Inspirational! And the Dutch Vegan Junk Food Bar will open in Germany this fall.
Trends we spotted | Week 41
12-10-2021
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’.
With this week amongst others, links to articles about the expansion of Paris based restaurant Cala, they use robotica to create fresh pasta dishes. And supermarket Jumbo in the Netherlands designates 200 cash registers for ‘checkout chats’ or as they call them ‘kletskassa’s’.
In their stories Starbucks re-announced their global ‘Starbucks Greener Stores’ commitment and McDonald’s announced that they will accelerate climate actions to reach net zero emissions by 2050. Promising is the affiliation with organizations as the United Nations (McDonald’s) and the SCS Global Services and World Wildlife Fund by Starbucks.
Accor & Ennismore announced a joint venture in which both chains contribute their added value. The joint venture will make Ennismore the largest and fastest growing lifestyle hospitality company.
A great initiative by 3 French companies: the Citroën Skate. Citroën created 3 new service pods with Accor and JCDecaux: Sofitel En Voyage, Pullman Power Fitness and JCDecaux City Provider.
Grey Poupon, the mustard brand created a limited edition La Moutarde Vin. A viognier wine infused with mustard seeds, would you like to try it?
Reading time: 5 minutes
Hilton offers running routes in voice-activated running app RunGo
12-10-2021
Although certainly no longer a new trend, it remains interesting that we regularly see collaborations between hotels and hotel chains and running organizations and apps. And sometimes the technical adjustment in the app is inspiring. We can imagine that a voice-activated running app works!
This time Hilton has entered into an exclusive partnership with the voice-activated running app RunGo. Three tailor-made routes have been created for 7 hotels in the Netherlands with the themes running, sightseeing and mindfulness. For hotel guests, the routes are ideal for discovering the nearest sights and keeping fit. Residents of all the Hilton hotels can also enjoy the routes!
Reading time: 2 minutes
Claridge’s ArtSpace opens with exhibition by Damien Hirst
12-10-2021
As the art world looks to London, Claridge’s, the legendary hotel in the heart of Mayfair, will unveil a newly created Claridge’s ArtSpace today, Tuesday 12th October 2021, the eve of Frieze 2021. Opening its doors for the first time, the space will exhibit a collection of work by artist Damien Hirst entitled ‘Sunshine’, presented by HENI. Claridge’s ArtSpace, which is accessed by an entrance on the newly restored Claridge’s façade on Brooks Mews, engineered by Jim Mackey, has been designed by John Pawson, to be a multi-functional space, set to house a café and art store (opening early 2022) as well as the permanent gallery.
Reading time: 3 minutes
Trends we spotted | Week 40
6-10-2021
At horecatrends.com or hospitalitytrends.eu we spot many national and international trends daily. We pick the most interesting ones to write about, the other trends we use in our weekly column ‘Trends we spotted this week’.
With this week links to articles about sleep-friendly ice cream from Nightfood for the grab-and-go shops in hotel lobbies, a stay in the ‘Nutmobile’ from MR. PEANUT® and Leonardo DiCaprio investing in a Dutch cultured meat company.
‘Change is Brewing!’ is the new flavor of Ben & Jerry’s in America, it remains interesting to read how they also translate their social background into their flavors. And at the Resort World Las Vegas, the art of aufguss, known all over Europe, makes it’s US debut at Awana Spa.
More and more companies are also introducing ‘healthy alternatives’ in their fast food concepts. Like in China where Yum China does this in their more than 6,000 KFC, Pizza Hut and Taco Bell shops. And Hard Rock International announces its 22nd annual PINKTOBER® campaign.
Another rebranded concept that focuses on staying in a city as if you were living there. YAYS, unlock the neighborhood with locations in Amsterdam, The Hague and Paris. And spotted in America: a limited-edition of Hendrick’s Gin-infused pickled cucumbers from Katz’s Delicatessen.
Reading time: 5 minutes
Hotel Amerika turns into Haunted Hotel of Horror
14-9-2021
The hotel that once accommodated guests’ last night in the Netherlands before they left for America, embraces American traditions in its hotel concept. Therefore, during Halloween Hotel Amerika becomes the Haunted Hotel of Horror. From October 28 until October 31 guests can enjoy a terrifying stay. From dinner with bloody burgers and chopped fingertips, to a bloodcurdling ‘ghost tour’ and a terrifying overnight stay in the completely transformed ghost hotel. One thing is certain: this will be a stay you will never forget!
In July we have written about the renovation of Hotel Amerika in this Dutch article.
Reading time: 2 minutes
WOWorks creates ‘High Five Challenge’ to help end childhood hunger
31-8-2021
Living up to its name, WOWorks’ mission is to fuel the passions of its team members, guests, business partners and the communities they serve to help everyone live their best life. This translates into a commitment to create a “WOW!” place to work, dine, invest and live. To give back to its restaurants’ communities this fall, all four WOWorks’ brands – Saladworks, Frutta Bowls, The Simple Greek and Garbanzo Mediterranean Fresh – have partnered with No Kid Hungry to kick off a multi-faceted fundraising campaign called the High Five Challenge with a goal of raising $400,000 (with a minimum of $125,000) which can help provide up to four million meals for kids in need*. According to new estimates, 1 in 6 kids in America could face hunger this year, but when guests dine at any WOWorks restaurant this season, they can ‘Join the Team’ in doing their part to help end childhood hunger in our communities.
Showing the guests commitment with ‘High Five Hand’ images and a ‘High Five Wall Icon Tracker’. Guests can also ‘earn’ a high value coupon!
Reading time: 2 minutes
Hyatt teams up with Gopuff to offer everyday essentials on-the-go in their Hyatt Place hotels
31-8-2021
Hyatt Hotels Corporation announced a collaboration between the Hyatt Place brand and Gopuff, a go-to platform for consumers’ immediate everyday needs, such as drinks, snacks, over-the-counter medications, home and baby products and more, including alcohol in select markets.
In short: guest can simply scan the QR code placed in their rooms and common areas to order from Gopuff’ categories like travel essentials, spa retreat, movie night, office on-the-go and more. The items ordered online will be delivered within 30 minutes. Inspiring and interesting service!
Reading time: 3 minutes
Trends we spotted | Week 34
26-8-2021
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’.
WIth this week links to articles about Restaurant Esmé in Chicago, founded by Jenner Tomasko (executive chef at Grand Achatz) who focuses on art and community with even a à la carte menu for ‘walk-ins’. Sounds like Chicago has a new culinary hotspot.
Starbucks opened their 10th ‘farmer support’ centre in Varginha, Brasil with the purpose to offer valuable resources to local coffee communities.
UPSIDE Foods partners with three Michelin star chef Dominique Crenn. Crenn will develop recipes and give culinary advise and if allowed she will use the lab-grown chicken in her restaurant. This is the first collaboration in the cultivated meat industry with a three star Michelin chef.
De Koningshoeven brewery is the first in the world to market a completely alcohol-free Trappist beer: La Trappe Nillis (0.0%). And McDonald’s published their Purpose and Impact Report of 2020-2021 with four impact points: Jobs, Inclusion and Empowerment, the Plant, Food Quality & Sourcing and Community Connection.
Duke’s Mayonaise started collaborating with Champion Brewing Company to produce the perfect beer that fits with a BLT sandwich: Family Recipe (5,1% ABV, 27 IBU). Kind of ‘Mayo Beer’. The new ‘food shopping’-app, Grownby, connects farmers with buyers. Wouldn’t it be great to have such an app as a cook? And getting messages like the strawberries are now ‘ready to eat’!
CandyCan gummy bears are gluten-free, plant-based, low-sugar, low carb and contain vitamins. Is it an idea to lay a bag of Gummy bears on top of a pillow for children visiting your hotel? Or to put a bag in a ‘Happy-Meal’ kind of box?
Oreo opened their first café in New Jersey. The café consists of a shop offering Oreo cookies and other Oreo treats, and fast-service where you can order Oreo treats. And in New York another sweet hybride is gaining popularity: the Croffle. This is a soft, buttery and layered croissant toasted in a waffle iron and sprinkled with different toppings.
Click on the title if you like to read the full article. Enjoy reading!
Chipotle tests Plant-Based Chorizo
20-8-2021
Chipotle Mexican Grill (NYSE: CMG) recently announced its latest menu innovation, Plant-Based Chorizo, is in test in Denver and Indianapolis. Plant-Based Chorizo is the brand’s first new plant-based protein option since the debut of Sofritas® in 2014.
Chipotle developed its chorizo alternative internally, passing companies like Beyond Meat and Impossible, which have several deals with other fast food-chains for meat alternatives on their menus. Let’s see if the plant-based Chorizo will become available in all their restaurants.
Reading time: 2 minutes
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