Trends we spotted | Week 30
26-7-2019
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 ice cream dumplings which are at the menu of Oddfellows in New York City and about The Grid, a combination of Escape rooms & cocktails in London. A new concept by Lollipop’s.
In Hong Kong Fairwood eSports Café will open and it will be the first eSports café in the city which will be a dining destination as well. In Croatia they spotted smart city benches which are also internet hot spots. Created by the firm Include. And Tokyo is getting its own ‘Bubble Tea’ theme park!
In an American article we have spotted the pre-dinner drink Haus, a start-up in aperitifs with a lower alcohol level than other spirits. Sounds delicious! And start-up Third Aurora is busy creating self-translating wine labels! With a link to a video how this works!
Trends we spotted | Week 29
19-7-2019
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 new site where DSM and Evonik started the commercial production of omega-3 fatty acids rich in EPA and DHA from natural marine algae for sustainable salmon farming. And JuiceBrothers opened their 9th store in Downtown Memphis, to celebrate this they serve a special Memphis Smoothie!
We spotted a hotel room with a very cool amenity, a full-sized flight simulator! If you want to book the room at the Haneda Excel Hotel Tokyu you need to travel to Japan.
And another step in emancipation: Pampers announced that they will provide 5,000 baby changing tables for installation in public restrooms. This in response to the movement #SquatforChange! And Solar foods invented the Solein, a revolutionary natural protein source! And have you ever heard of Hala fruit?
Horecatrends | Tips for Culinary videos worth watching – week 28
18-7-2019
YouTube has been a source of inspiration for spotting trends the 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 3 videos which our colleague Manual Imanse thinks are worth watching.
This week links about why lobster is so expensive and top chefs who answer questions from the audience. I also found an interesting video with 10 completely different ways sushi can be prepared and served. About some we already wrote articles but still very interesting to watch!
The ‘Green Nests’ of the Dutch Bird Brewery
16-7-2019
The Dutch Bird Brewery has started sustainable partnerships with more than a hundred passionate bars, restaurants and specialty shops. They plant one tree for every liter of their beer sold at such a ‘Green Nest’. Up until now they planted more than 30,000 trees! At this moment they’re in search of more bars, restaurants and shops that want to become a ‘Green Nest’ by selling their beer! Their goal is to plant 50.000 trees in 2019 in collaboration with Trees for the Future.
The fast-growing Bird Brewery was founded by ‘beer and nature lovers’ Ralph van Bemmel and Rik van den Berg. The brewery has made an impact in recent years with their prize-winning beers and as from now they want to do so by consciously dealing with nature.
Horecatrends | Tips for Culinary videos worth watching – week 28
12-7-2019
YouTube has been a source of inspiration for spotting trends the 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 3 videos which our colleague Manual Imanse thinks are worth watching.
This week links to videos about ‘What coffee looks like around the world and why menuca honey from New Zealand is so expensive. And since the beginning of July, amusement park Walibi Holland has a new attraction: the Untamed.
Trends we spotted | Week 28
12-7-2019
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 Corona Beer who invented a handy and sustainable interlocking assembly system. We also found an article about a luxury villa which makes a very special gesture in order to get high guest satisfaction.
In Dubai the new observatory deck ‘The view at the Palm’ (at the Palm Jumeirah) will be revealed by the end of 2019. And Nestlé developed a recyclable paper packaging for their Yes snack bars.
In London pup-up stores are rising night and day, with two very special stores coming up this summer like the Treats Club and The Clean Vic. And staying in London: Pick & Cheese will serve hungry Londoners an endless supply of cheese, all delivered via a 40-metre conveyor belt!
From the Dudley Arms in Ingleby Greenhow in North Yorkshire we spotted a video on how to make their specialty: ‘Flowering Onion’. And a link to a new list: ‘The World’s 50 Best Vineyards’.
Click on the title if you like to read the full article. Enjoy reading!
O.Vine Wine Essence Water™| Wine-grape waste turned into alcohol-free wine infused water
9-7-2019
Wine Water, Ltd., parent company of O.Vine, Inc., launched Chardonnay- and Cabernet Sauvignon-essence water to refresh the ‘infused water’ landscape. The two alcohol-free beverages are comprised of a unique concert of purified water and hidden nutritional benefits of upcycled wine grape residue. O.Vine Wine Essence Water™ is uniquely light, dry, crisp, low calorie and with antioxidants, too. It’s created at Israel’s Galilee Mountain Winery. Recently launched in the USA.
O.Vine’s beverages come to the market as the company marks one year since it debuted the award-winning wine grape water infusions. Last year, O.Vine received the “Best New Water” concept award at the prestigious Global Bottled Water Congress in Evian, France. The line consists of red, white, still, and sparkling, non-alcoholic beverages sourced from a variety of grapes and continues to spark growing global interest.
Trends we spotted | Week 27
5-7-2019
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 London bases restaurant Story that will relocate to Carbis Bay this summer to tell their ‘Story by the sea’. An article about a marathon with 10 wine breaks in London, ‘Cocktails in the city’ and one about an amazing collaboration between Fendi and Harrods, creating the pop-up Fendi Caffe.
Have you heard of rosé strawberries, raspberries and ‘Braspberries’? In any case, they aren’t infused with rosé wine, read in this article what they are!
Are you going to Ubud, Bali on holiday this summer and you love puppies? Then you definitely don’t want to skip this hotel. And another article underlining the importance of gluten-free dishes on your menu, for sure if you’re welcoming a lot of guest from the USA.
Click on the title if you like to read the full article. Enjoy reading!
Wild Type salmon | Lab-grown fish
1-7-2019
Start-up Wild Type hosted a private taste event last month in Portland (Oregon) at which chefs made the world’s first sushi, created with cellular agriculture technology. They served the first pound of lab-grown fish thus, guests were treated to a variety of cell-based salmon dishes.
San Francisco start-up Wild Type began its research and development for the lab-grown fish in 2018 and this tasting event marks the first large-scale test of their innovative new salmon product. The mission of Wild Type is to make the most delicious and sustainable fish and meat on the planet, that means creating a product that not only tastes great, but one that we can all feel good about eating. They believe this is the most impactful way to address the pressing challenges of our generation; climate change, food security, and health. Salmon was a natural place to begin given the challenges the fish is facing in the wild.
Trends we spotted | Week 26
28-6-2019
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 Life Kitchen, The first cooking school for cancer patients in the UK and the Seoul-based Hanwha Galleria shopping mall uses media art installed on its exterior to inform pedestrians of fine-dust levels.
August 3, you can celebrate Pulitzer Pride in Amsterdam! They create a pontoon, with a cocktail bar and delicious Dutch food! Hotel Pulitzer also won Netherlands’ Leading Hotel 2019 at the World Travel Awards.
Do you know which restaurants and chefs are on ‘The Best of The Best’ list of ‘The World’s 50 Best Restaurants’? And Starbucks opened its third delivery-focused ‘Star Kitchen’ in Beijing.
