Brazilian vegetarian crêpes l Onda serves ‘la tapioca’
13-5-2019
In Paris, in the BHV Marais Homme on rue du Temple, Onda serves ‘une crêpe brésilienne’. This crêpe is called ‘la tapioca’ and is real Brazilian street food. ‘La tapioca’ is a ‘galette’ (a kind of savory pancake) with a velvety texture made from cassava flour. ‘La tapioca’ is vegan, gluten-free and lactose-free! You can pick this healthy snack all day at the location of the BHV (Bazar de l’Hôtel de Ville) Homme. Onda is open from Tuesday to Sunday.
Nice to try if you’re going to Paris this spring!
À la minute Tapioca at Onda
Onda is a street food stand started by Elsa who discovered this Brazilian delicacy during a stay in Brazil. The last 2 years she has traveled many festivals with a pop-up stand and now she is settled at the BHV Homme. Together with her brother Sacha, she makes à la minute tapioca’s with for example smoked salmon, avocado, tomato and salad, but also a more traditional tapioca with cheddar, avocado, tomato, pickles, red onion and jalapeno sauce. The Italian version also sounds delicious with mozzarella, dried tomatoes, tomatoes, arugula and pesto! Also on the menu: ‘Paes de queijo’, a kind of ‘Gougères’ with cheese (small airy balls of bread made from cassava flour). Besides ‘la tapioca’, you can enjoy smoothies at Onda and also an açaï bowl and a smoothie bowl with blue spirulina, banana, coconut milk and orange blossom.
Workspitality | Accor launches WOJO coworking spaces
9-5-2019
Accor recently launched WOJO to become the largest coworking brand in Europe by 2022. WOJO stands for ‘Work. Live. Share.’ and is Accor’ take on workspitality. With the launch of WOJO, Accor continues to execute its augmented hospitality strategy, expanding into new verticals and becoming relevant in the daily lives of consumers. Stephane Bensimon (CEO): “As we are directly in touch with companies and workers on a daily basis we have a thorough understanding of their needs and expectations in the work space. A personalized welcome, premium services, a friendly atmosphere and designer spaces are all essential features covered by our expertise. Through our new range of spaces, we are now able to meet a key customer need: combining the quality of work life with mobility.
The WOJO coworking spaces will be launched within Accor hotels worldwide with different offerings, across all segments (economy, mid-scale and luxury segments). Accor is the first hotel group to work with a recognized player in the coworking field to offer a brand experience that is unique in content and that is open to both travelers and locals.
Sleeping in a potato | The Potato Hotel
6-5-2019
In the region known for … you guessed it: potatoes (!), this giant potato has been placed and has an Airbnb function. The giant fake potato, before being used as an Airbnb accommodation, drove across America to promote potatoes. After the promotion tour, the potato got its new destination as Airbnb room.
Great way to promote a product! An Airbnb room would be great in some regions in the Netherlands as well, we have a lot of potato fields! Or how about a giant Airbnb wooden clog or giant Tulip in the tulip fields ;-).
Trends we spotted | Week 18
3-5-2019
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 an Ajax burger, we couldn’t resist to write about this one! We hope you’re all crossing your fingers for Ajax next Wednesday! And two concepts about shared kitchens! Suiba shared kitchen from Tokyo and Carrousel in Utrecht.
The hotel concept from Zoku is going global with 2 new destinations in 2020 and in Israel an automated cannabis farm will open! And our Dutch Stroopwafel McFlurry might soon be on the menu of McDonald’s in the U.S..
River Walk Market opens at Battersea Power Station
25-4-2019
Saturday 27th April will mark the launch of River Walk Market, a new weekly independent market at the foot of the iconic Battersea Power Station. Located at Circus West Village and its open from 11.00 AM till 17.00 PM. From the founders of Real Food Festivals who have been dedicated to supporting small, sustainable and ethically minded producers and staging some of the biggest food events in London and beyond, River Walk Market will be host to independent food and drink producers, artists, designers, street food and live musicians every Saturday.
We love the idea of a weekly food festival!
Trading spaces | Two chefs from the Netherlands and Bali, exchange their restaurants
12-4-2019
From the 23th till the 26th of May, two different teams of chefs will exchange from both restaurant and life. Restaurant Locavore (Ubud, Bali) and RIJKS (Amsterdam, the Netherlands) rise to the challenge of participating in the largest cross-border chef event. They let know that they are ready to push the boundaries and are willing to stimulate creativity and offer guests even more unique experiences.
Trends we spotted | Week 10
8-3-2019
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 the ‘Bar of Yes’ in London en IHOP (International House of Pancakes) created some fakenews with their IHOb rebranding! And KLM (our Royal Dutch Airline) is offering ‘Take-off tips’ through holographic travel kiosks.
We know that there are stunning hotel suites all over the world, but this suite in Las Vegas beats a lot! This suite at the Palms Casino resorts is decorated by the artist Damien Hirst. And a list of 10 great Escape Rooms from around the world with the rooms of ‘Sherlocked’ in Amsterdam on it!
We also spotted a Japanese Café that has robots as staff that are controlled by disabled people. And in the USA joins Pizza Hut forces with FedEx to explore the FedEx SameDay Bot for delivery.
Also: IKEA created an air purifying curtain, the GUNRID and KFC is crowdfunding its next marketing gimmick!
Trends we spotted | Week 6
8-2-2019
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 the culinary development in the East of Europe according to Michelin and would you eat squirrel? Furthermore, a link to an exhibition about manhole covers in Tokyo and a new platform foodies should definitely check out, maned Njomly! And London has the first underground farm, the Growing Underground! By the way would you like to eat a polenta dish right from the table?
Cheeseburger Dumplings | 2019, the year of the crossovers?
8-2-2019
Leonie van Spronsen, lives and works in New York and enjoys new concepts that she spots in the hospitality industry. In this blog she argues for more crossovers in the hospitality industry and gives an example, the cheeseburger dumplings created by Mimi Chengs & Emily. In addition, she thinks that hospitality entrepreneurs should contact friends from within the industry to see what they could create together. Might be a great opportunity to generate more publicity and buzz for your business! She loves to hear (and taste) what you’ve created!
The Chef’s Table at Blue Duck Station | Pop-up restaurant in a national park in New Zealand
29-1-2019
Sometimes you just want to be somewhere else when hearing stories or seeing pictures from others. For example, right now we would love to be in New Zealand to enjoy the summer and the nature but also to try the food at The Chef’s Table at Blue Duck Station. Our former colleague Nynke Bijstra currently works at the pop-up restaurant and has sent some pictures. Here you will experience pure and unique ‘fine dining’ under the stars of Blue Duck Station. The pop-up restaurant is located on the highest point of the station and offers an amazing view over the Tongariro and Whanganui National Parks. The pop-up restaurant already opened its doors on the 11th of January and closes on the 9th of March 2019. Coming winter (in New Zealand) a restaurant will be built on the exact same location which will open its doors summer 2020. If you are by any chance in New Zealand before the 9th of March or in the summer 2020, you could choose to enjoy a 10 course dinner by chef Jack Cashmore at this spot. He worked at different restaurants in Europe, like for example restaurant ‘In de Wulf’ in Belgium. It must be a unique experience, a 10 course dinner at The Chef’s Table at Blue Duck Station!
Onda in Paris
La tapioca at Onda, Paris
La tapioca at Onda, Paris
La tapioca at Onda, Paris
