Trends we spotted | Week 42

18-10-2021

  • Trends in het kort

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.

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Expansion of the organic breakfast and lunch shop CIRCUS in Antwerp | CIRCUS Winebar

14-10-2021

  • CIRCUS wijnbar in Antwerpen
  • CIRCUS wijnbar in Antwerpen

Opening – The organic breakfast and lunchbar CIRCUS in Antwerp will add a new culinary act to their place starting the 21st of October. On Thursday, Friday and Saturday they dim the lights in their business to focus the spotlight on natural wines. Managers Inge Dreezen and Lien De Naeyer couldn’t find a wine bar in Antwerp with the focus on natural wines. That is why, in line with their organic menu, they decided to take a new and logical step towards an expansion to a natural wine bar during the evening. A step that fits perfectly within their organic path. CIRCUS wine bar is open from October 21.

Reading time: 2 minutes

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The world’s first online 100% direct trade coffee platform TYPICA launched in the Netherlands

14-10-2021

  • Online 100% direct trade coffee platform TYPICA
  • Online 100% direct trade coffee platform TYPICA
  • Online 100% direct trade coffee platform TYPICA
  • Online 100% direct trade coffee platform TYPICA
  • Online 100% direct trade coffee platform TYPICA

The international coffee platform TYPICA launched in the Netherlands this week. This revolutionary online initiative paves the way for (small-scale) coffee producers and family businesses to distribute high- quality green coffee beans in a sustainable way. Coffee roasters can import green coffee beans from just one jute bag (60 kg). They also have access to exclusive information about the coffee producer and the coffee plantation, they stimulate the production of (small-scale) coffee producers and the coffee roaster can choose from more than 1000 unique specialty coffees. The platform is based on a well-functioning business model that improves the sustainability of high-quality coffee and leaves more turnover for the (small-scale) coffee producer. The platform currently consists of more than 2000 coffee roasters and coffee producers from twelve countries who trade directly with each other.

Reading time: 2 minutes

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Trends we spotted | Week 41

12-10-2021

  • Trends in het kort

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

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Trends we spotted | Week 40

6-10-2021

  • trends we spotted this week

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

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Collective Kitchen: Virtual plant-based kitchen

14-9-2021

  • Collective KitchenCollective Kitchen

LIVEKINDLY Collective, the world’s fastest growing plant-based company, launched Collective Kitchen to meet the growing curiosity for plant-based living. The new engaging content platform offers inspiration and allows people all over the globe to follow 11 experienced chefs creating delicious dishes with plant-based ingredients. Anchored by a dedicated, digital destination devoted to 50 original recipes, Collective Kitchen is ideated and produced by LIVEKINDLY, the world’s leading digital lifestyle brand focused on sustainability and conscious living. The plant-based oriented website Collective Kitchen is now online.

Reading time: 2 minutes

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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 VarginhaBrasil 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!

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Do you eat every last slice of your bread? | The Dutch No-Waste Week will start soon

24-8-2021

  • De verspillingsvrije weekDe verspillingsvrije week
  • De verspillingsvrije weekDe verspillingsvrije week
  • De verspillingsvrije weekDe verspillingsvrije week

Disclaimer: more interesting for Dutchies. But this might inspire your country.

In one week, we here in the Netherlands can save more than 60 million slices of bread at home by simply not wasting it. Bakeries and supermarkets participate in a campaign of the ‘Samen Tegen Voedselverspilling’ foundation (translated: Together Against Food Waste) to prevent bread wastage among consumers. One of their initiatives is to put the sticker ‘Do you eat every slice?’ on a whopping 3 million loaves of bread. Bread is the product Dutch households waste the most, followed by dairy products, vegetables, fruit, potatoes and meat. All these products play a leading role during the national No-Waste Week from the 7th until the 13th of September.

Every hospitality entrepreneur can confirm they most likely throw away too much in a day, even if you are already consciously working on it. For those entrepreneurs who would like to participate, start to look at your business’ breakfast waste; how many slices of bread, baked rolls, bowls with fruit and toppings are thrown in the trash every day? There is room for improvement, right? 

Reading time: 2 minutes

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A craft beer hotel in Manchester | The DogHouse Hotel by BrewDog

24-8-2021

  • The Doghouse HotelThe Doghouse Hotel

Independent craft brewer, BrewDog, has recently opened its hop-ly anticipated immersive, craft beer hotel: DogHouse Manchester. Located in the city centre, just five minutes from the Northern Quarter, beer fans can enjoy 18 rooms of bespoke BrewDog touches, such as in-shower beer fridges, draught beer taps and fully-loaded mini-bar, plus an epic taproom with 30 taps of craft beer and a rooftop bar perfect for stargazing.

We love some of the features at the DogHouse hotel, like the free beer for reusing your room towels; the 24-hour hotdogs, orderable via WhatsApp and of course the lobby bartender to check-in each guest with a complimentary beer. Or the canine package for the more than welcome four- legged friends, we wonder if this includes a beer for the dog as well? Or check out the beer shower!

Reading time: 2 minutes

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Chipotle tests Plant-Based Chorizo

20-8-2021

  • Plant-Based Chorizo by Chipotle

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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