Trends we spotted | Week 14
5-4-2019
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 new guest chef at Gastronomixs of restaurant Under in Norway, we recently wrote about this restaurant. And George Clooney called for a boycott of hotels owned by the Sultan of Brunei.
Did you ever taste black Sapote? We thought it sounds like maybe snake? Read in the article what it really is! And inspiration for avocado lovers from Texas, The Barbacado.
We’re kind of jealous at those working at offices in the UK, they can enter a contest to win a Brockmans Gin pop-up G&T bar for their Friday happy hour at the office! We hope to inspire Dutch Gin or Jenever brands to do the same!
A great example of collaboration from New York, The Republic of Booza started a collaboration series! And if you’re going to Paris, check out the L’Atelier des Lumières museum! You can walk in one of the painting of Van Gogh here!
BrewDog wants to open a hotel for beer geeks In London and they might get the MGS Sphere there in the future! Also in London: a new dining boulevard opened under the new European headquarters of Bloomberg.
Last but not least: for those who love to play the ‘Mario Kart’ game; a real-life game is coming to London! With whom are you going?
Horecatrends | Tips for Culinary videos worth watching – week 14
2-4-2019
YouTube has been a source of inspiration for spotting trends past few years. Every day, thousands of movies are uploaded with new and interesting content. We too sometimes use videos as a source of inspiration to write about. With this week again a selection of videos which Demi Poppe thinks are worth it to watch.
This week a video about 2 chefs who are answering questions around cooking that have been asked via Twitter. A great idea for chefs: just answer one or two questions a week from your fans on either Instagram, Facebook or Twitter. It might engage your audience! And a video about which egg makes the best scrambled egg, either quail, duck, chicken or ostrich egg? The winner might surprise you! And a video about a water sommelier, Demi had never heard of a water sommelier? Did you?
Trends we spotted | Week 13
29-3-2019
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 McDonald’s and Big Data, bottomless brunches and Champagne delivered by miniature train, and a cider for sea turtles!
And an article about Clear Channel that transformed Stockholm’s Metro in an emotion-triggered art exhibition! Also a video with a glimpse of the second location of the Instagrammable Poop Café in Oakville.
Domino’s Pizza is working on ‘in auto pizza ordering for customers’ and an article about Scotch Whisky that is protected by Blockchain technology. And if you’re going to Nappa Valley you could embark for a Murder Mystery Tour at the wine train.
EARTH Water | 33cl cardboard packaging now 100% reusable
29-3-2019
EARTH Water, the fairest water producer in the Netherlands, is taking a pioneering step in the sustainability of product packaging. By adding the new plant-based cap, the packaging material of the 33cl cardboard packaging is now 100% reusable. According to founder Henk Witteveen, this new bottle is the replacement for all plastic bottles. He says: “Twelve years ago, EARTH was the first producer to use cardboard as packaging material for mineral water. Now we are continuing the same innovative line with this plant-based cap in collaboration with Tetra Pak. We already received a huge number of requests from many catering associations for an alternative to the plastic bottle.”
Europe’s First underwater Restaurant ‘Under’ | Design by Snøhetta
26-3-2019
Europe’s first underwater restaurant ‘Under’ will welcome guests in Lindesnes, Norway. Located at the southernmost point of the Norwegian coastline, where the sea storms from the north and south meet, the project is situated at a unique confluence. Marine species flourish here in the both briny and brackish waters to produce a natural abundance in biodiversity at the site. The Snøhetta-designed restaurant also functions as a research center for marine life, providing a tribute to the wild fauna of the sea and to the rocky coastline of Norway’s southern tip.
Winnow Vision | To tackle food waste with AI
25-3-2019
Winnow launched on Friday 22 of march its new AI-enabled product, Winnow Vision, to revolutionize food management in commercial kitchens for the benefit of both businesses and future generations. Using a camera, a set of smart scales and the same type of machine learning technology found in autonomous vehicles, Winnow Vision ‘learns’ to recognise different foods being thrown in the bin and calculates the financial and environment cost of this discarded food to commercial kitchens. Businesses and chefs can then adjust their food purchasing decisions accordingly, reducing their spending and tackling a fundamental problem of food waste: overproduction.
Helping hospitality businesses to reduce the issue of food waste is in the DNA of Winnow. They are driven as a team to tackle food waste and have a clear vision of how to do it. They are building a future kitchen that is highly efficient, sustainable and ensures that food ends up where it is supposed to.
Trends we spotted | Week 12
22-3-2019
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 an article about cheese tea, it’s getting more and more popular, but we haven’t spotted it yet in the Netherlands! In New York, the long anticipated Mercado Little Spain has opened in the shopping area Hudson Yards. Great images of this food hall by José Andrés in an article at Eater.com.
We also spotted the Taiwanese Boba Tea shop ‘Happy Lemon’ that uses robots to mix Boba Tea and in Switzerland they’re seriously testing the effect of music on cheese! Really!
In London PizzaExpress ZA opened at Fenchurch Street, we love their packaging for the new pizza slices. And have you ever heard of ‘Blue Java Bananas’? We didn’t, but they sound delicious!
Spirited Union Distillery | The first rum distillery in the Netherlands
21-3-2019
The grey cobblestone streets and stately canal houses of Amsterdam; they are far from the sandy beaches, palm trees and ferocious pirates we associate with rum. Nevertheless, it was under the Dutch rain where the Spirited Union Distillery and its Union55 rum were created. In 2015, Ruben Maduro found himself fed up with the sickly sweet and artificial flavors in his beloved (spiced) rums. “I travelled all over the world as a brand ambassador, bartender and trainer. And one thing struck me: The lack of innovation in rum.” One and a half year later, in early 2017, an experiment had evolved into an uncategorized rum. A botanically infused one..
Trends we spotted | Week 11
15-3-2019
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 a vending machine that uses Instagram posts as payment for noodles and about sushi cupcakes! We also read an interesting article about the use of x-ray scanners in hotel lobbies and an article about a boozy art class.
The website of Fine Dining Lovers has a new item they’re exploring curious delicacies, check out this one: milt! And ‘Visit CA’, the tourist board in California, has paid Michelin to get a get a red guide of this state.
And in London we spotted Bustronome, a gastronomic tour around the city, and a cheese platter and prosecco festival!
Grapekeeper | Red or white wine from your own sustainable vineyard
15-3-2019
Grapekeeper offers the possibility to make your own wine from your own vineyard in Italy, Spain or Germany. Thanks to a simple concept, now everyone can be a winemaker. With the motto “Drink well, do good”, Grapekeeper uses sustainable vineyards and processes and the knowledge of wine experts to produce complex, high-quality wines.
The concept is simple: you choose your favorite wine and the amount of square meters. Based on that, Grapekeeper selects the perfect sustainable vineyard for you. You can follow the process of your wine through updates or even visit your vineyard in real life. When the wine is ready, you will receive your own bottles of wine with your customized label on it.
Great idea to personalize your house wine as restaurant!
