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.
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.
Librije’s Atelier shares 100 unique recipes on Gastronomixs
25-3-2019
Restaurant De Librije*** in Zwolle (The Netherlands) has built up a wealth of amazing recipes and preparations during its 25 years of existence. Many of these recipes are still used on a daily basis in Librije’s Atelier, Jonnie and Thérèse Boer’s cooking studio. They believe in sharing knowledge, even outside the Atelier, and this prompted them to hold a number of photography sessions in recent months. As of today, you can find 100 of Librije Atelier’s unique components on Gastronomixs.com!
‘I am delighted to make this contribution towards Gastronomixs’ ambitions to create a global platform, as sharing and conserving knowledge is vital to our profession,’ says Jonnie Boer.
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!
Kebab Queen | Reinterpretation of the kebab served on the countertop
18-3-2019
This April, Manu Canales, previously sous chef of Michel Roux Jr’s restaurant Le Gavroche, will launch Kebab Queen in the heart of Covent Garden with partners Stephen Tozer and Ed Brunet. Manu has explored modern, European-influenced kebabs with prelude restaurants Le Bab and Maison Bab. Now, after four years of careful development, Manu will lead their most adventurous and ambitious opening, Kebab Queen. Here he will serve his guests a seven-course tasting menu which will be plated directly onto the bespoke, heated Dekton countertop! How about a Foie Gras Kebabito, a chargrilled shish kebab or a Doner Risotto? Sounds mouthwatering doesn’t it?
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!
The design of Dexamenes Seaside Hotel | Hotel rooms in old wine tanks
14-3-2019
Dexamenes Seaside Hotel is located on Kourouta beach on the western coast of the Peloponnese in Greece and it will open May 2019. The hotel has been created on the site of an abandoned winery. The derelict, industrial structures that characterize the site have been left relatively untouched since the 1920’s but Nikos Karaflos, a visionary entrepreneur-turned-hotelier changed that! The old tanks have been converted into 34 guestrooms, many of which have a private patio overlooking the sea. The design with a lot of steel, glass, concrete and timber, is led by K-Studio.
The Distillers Academy | Masterclass or cocktail experience in Schiedam
14-3-2019
From Black Nazareth to hot and happening Distillers District: you can find these in Schiedam, the core of the distillery world. With the new opening of the Distillers Academy in Schiedam, a unique concept was born next in the shadow of Rotterdam. It’s the one place where fans can turn into experts. During the Masterclass you are taught about the special distillery process and you are introduced to the art of making cocktails during the Cocktail Experience. The Academy is located in De Palmboom mill, one of the giant mills in Schiedam that was built for distilleries. The experiences can exclusively be booked for groups and consumers on the set dates.
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 in het kort
