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, amongst others about the ice cream shop Ben & Jerry’s in London that kicked off a blockchain initiative to let customers offset their carbon footprint. And about the new food app Provision that connects food pantries to eliminate food waste. Parisian confectioner Fauchon is best known for their delicious and beautifully crafted desserts and pastries and now they announced that they will be opening a hotel in Paris, from haute cuisine to hospitality! Who knows maybe guests will find one of their delicious pastries on their pillow after turndown service ;-).
Click on the title if you would to read the full article. Enjoy reading! lees verder
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, amongst others about American start-up Kabaq that has developed an Augmented Reality software that enables diners to preview their food through Snapchat World Lens. KFC is testing vegetarian chicken and has a branded pool flotation of Colonel Sanders. We wonder whether we will get another president with a hospitality background after 2020 as president of America for the Democratic Party?
Click on the title if you would to read the full article. Enjoy reading! lees verder
A British scientist may have unlocked the key to farming expensive truffles, the famously difficult-to-cultivate delicacy may now be easier to grow outside of its natural habitat. The summer truffles or otherwise known as Burgundy truffles (Tuber Aestivum / Uncinatum) and winter truffles (Tuber Melanosporum) otherwise known as Perigord Truffles are grown by the Welsh Truffle Company. We would love to taste these truffles from Wales! lees verder
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, amongst others Virgin Voyages reveals the first look inside its newest ship, Kit-Kat’s airport vending machine rewards travellers with candy and how newcomer Freshii is shaking up the healthy eating scene in the United Kingdom.
Click on the title if you would to read the full article. Enjoy reading! lees verder
Mexican Michelin restaurant Punto MX in Madrid presents its menu Entomofagia and leads the way by being the first restaurant in Europe to integrate insects in various forms into the very DNA of a tasting menu. Dishes are created through research over a 4-year duration while it was prohibited to serve these bugs. How about this dish: Surf’n’turf Guacamole with smoked marlin, 36 month-aged Parmesan, avocado, pomegranate, jalapeños and crispy Chinicuil-worms from the agave plant. lees verder
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, amongst others the most expensive taco in the world, Hilton commits to cutting environmental footprint in half and doubling social impact investment and Sleeping under the stars in a luxury ‘Bird House’ in Africa.
Click on the title if you would to read the full article. Enjoy reading! lees verder
Spyce is a Boston-based restaurant, founded by MIT graduates and backed by Michelin-starred chef Daniel Boulud. At Spyce, robots produce healthy fast food at affordable prices. At the newly-opened establishment all bowls start at USD 7.50, the prices are lower than at similar restaurants as robots save on human labor expenses and the robots work fast! The robots prepare your meal in 2 minutes and as you can watch in the video underneath the article, they even clean up their own mess! Spice is located at 241 Washington Street in Boston. How about a Latin bowl with roasted chicken, avocado lime crema, braised black beans, brown rice, bell peppers, tomatoes, corn, green chilies, cabbage slaw, cilantro and radish?
The idea behind restaurant Spyce
‘The Spice Boys’ ,four guys studying at MIT in Boston, Michael Farid, Kale Rogers, Luke Schlueter and Brady Knight created the world’s first restaurant featuring a robotic kitchen that cooks complex meals. They created this concept in hopes of solving a problem they found themselves facing, being priced out of wholesome and delicious food. So they, as robotics-obsessed engineers, created a robot that cooks tasty and nutritious meals, serves them, and cleans up after. The robots and process has been created in two years with many burns, bruises, and eating a lot of Brussel sprouts! As they say: “We’re at the intersection of technology and hospitality, making accessible, tasty and nutritious meals.”
Spyce | The Michelin Star magic from Daniel Boulud
The Spyce boys added some Michelin-Star magic with Chef Daniel Boulud. “When Michael and his three classmates emailed me about a robotic kitchen that could elevate fast food, I was impressed. Not only had they guessed my email address correctly, the videolink to their cutting edge technology was unlike anything I’d seen before. The experience of the robotic kitchen, the food and the vision of the Spyce team far exceeded my expectations. Their passion and innovation needed a strong commitment to ingredients and excellent recipes. So, in addition to becoming an investor, I accepted the position of Culinary Director, and invited Chef Sam Benson, who had worked for me at Café Boulud, to take on the Executive Chef role.”
Sam Benson is the executive chef at restaurant Spyce: “When Chef Daniel Boulud asked me to join four MIT kids and their robotic kitchen, and make food with real flavor, I knew it was a chance to be part of something big. With a multitude of Michelin stars and James Beard accolades for his restaurants and contributions to fine dining, Chef Daniel is considered to be one of the country’s leading culinary authorities. When he talks, you listen. His mentorship paved the way for my experience in the best kitchens in the US and France, it’s been a fun ride. So here we are, and together we make up the Spyce culinary A-Team.”
YOTEL, the affordable luxury hotel brand, announces their new hire in their Boston hotel, YO2D2. The hotel’s guest services robot is remarkably well versed in hospitality and ‘mingling’! The Seaport hotel is known for its of-the-moment technology offerings which include super-fast (and free) WiFi, self-service check-in via mobile app and sleek cabins with SmartBeds™ and Technowalls. With this latest tech enhancement, guests can look forward to receiving amenities from and taking selfies with YOTEL’s newest crew member, YO2D2. lees verder
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, amongst others a special Instagrammable hidden dessert at Long Story Short Café in Melbourne, granola butter as the new spreadable gold and how to make dinner reservations through Instagram.
Click on the title if you would to read the full article. Enjoy reading! lees verder
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, amongst others AB InBev develops greener way to put bubbles in your beer, the 10 most instagrammable hotels in the world and Cafe Latte flavored water released in Japan.
Click on the title if you would to read the full article. Enjoy reading! lees verder
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
Trends we spotted | Week 24
15-6-2018
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, amongst others about the ice cream shop Ben & Jerry’s in London that kicked off a blockchain initiative to let customers offset their carbon footprint. And about the new food app Provision that connects food pantries to eliminate food waste. Parisian confectioner Fauchon is best known for their delicious and beautifully crafted desserts and pastries and now they announced that they will be opening a hotel in Paris, from haute cuisine to hospitality! Who knows maybe guests will find one of their delicious pastries on their pillow after turndown service ;-).
Click on the title if you would to read the full article. Enjoy reading!
Trends we spotted | Week 23
8-6-2018
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, amongst others about American start-up Kabaq that has developed an Augmented Reality software that enables diners to preview their food through Snapchat World Lens. KFC is testing vegetarian chicken and has a branded pool flotation of Colonel Sanders. We wonder whether we will get another president with a hospitality background after 2020 as president of America for the Democratic Party?
Click on the title if you would to read the full article. Enjoy reading!
Truffles from Wales | The famously difficult-to-cultivate delicacy may now be easier to grow outside of its natural habitat
7-6-2018
A British scientist may have unlocked the key to farming expensive truffles, the famously difficult-to-cultivate delicacy may now be easier to grow outside of its natural habitat. The summer truffles or otherwise known as Burgundy truffles (Tuber Aestivum / Uncinatum) and winter truffles (Tuber Melanosporum) otherwise known as Perigord Truffles are grown by the Welsh Truffle Company. We would love to taste these truffles from Wales!
Trends we spotted | Week 22
1-6-2018
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, amongst others Virgin Voyages reveals the first look inside its newest ship, Kit-Kat’s airport vending machine rewards travellers with candy and how newcomer Freshii is shaking up the healthy eating scene in the United Kingdom.
Click on the title if you would to read the full article. Enjoy reading!
Entomofagia | Mexican Michelin restaurant Punto MX integrates insects in his tasting menu
28-5-2018
Mexican Michelin restaurant Punto MX in Madrid presents its menu Entomofagia and leads the way by being the first restaurant in Europe to integrate insects in various forms into the very DNA of a tasting menu. Dishes are created through research over a 4-year duration while it was prohibited to serve these bugs. How about this dish: Surf’n’turf Guacamole with smoked marlin, 36 month-aged Parmesan, avocado, pomegranate, jalapeños and crispy Chinicuil-worms from the agave plant.
Trends we spotted | Week 21
25-5-2018
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, amongst others the most expensive taco in the world, Hilton commits to cutting environmental footprint in half and doubling social impact investment and Sleeping under the stars in a luxury ‘Bird House’ in Africa.
Click on the title if you would to read the full article. Enjoy reading!
Restaurant Spyce | Culinary excellence elevated by technology
25-5-2018
Spyce is a Boston-based restaurant, founded by MIT graduates and backed by Michelin-starred chef Daniel Boulud. At Spyce, robots produce healthy fast food at affordable prices. At the newly-opened establishment all bowls start at USD 7.50, the prices are lower than at similar restaurants as robots save on human labor expenses and the robots work fast! The robots prepare your meal in 2 minutes and as you can watch in the video underneath the article, they even clean up their own mess! Spice is located at 241 Washington Street in Boston. How about a Latin bowl with roasted chicken, avocado lime crema, braised black beans, brown rice, bell peppers, tomatoes, corn, green chilies, cabbage slaw, cilantro and radish?
The idea behind restaurant Spyce
‘The Spice Boys’ ,four guys studying at MIT in Boston, Michael Farid, Kale Rogers, Luke Schlueter and Brady Knight created the world’s first restaurant featuring a robotic kitchen that cooks complex meals. They created this concept in hopes of solving a problem they found themselves facing, being priced out of wholesome and delicious food. So they, as robotics-obsessed engineers, created a robot that cooks tasty and nutritious meals, serves them, and cleans up after. The robots and process has been created in two years with many burns, bruises, and eating a lot of Brussel sprouts! As they say: “We’re at the intersection of technology and hospitality, making accessible, tasty and nutritious meals.”
Spyce | The Michelin Star magic from Daniel Boulud
The Spyce boys added some Michelin-Star magic with Chef Daniel Boulud. “When Michael and his three classmates emailed me about a robotic kitchen that could elevate fast food, I was impressed. Not only had they guessed my email address correctly, the videolink to their cutting edge technology was unlike anything I’d seen before. The experience of the robotic kitchen, the food and the vision of the Spyce team far exceeded my expectations. Their passion and innovation needed a strong commitment to ingredients and excellent recipes. So, in addition to becoming an investor, I accepted the position of Culinary Director, and invited Chef Sam Benson, who had worked for me at Café Boulud, to take on the Executive Chef role.”
Sam Benson is the executive chef at restaurant Spyce: “When Chef Daniel Boulud asked me to join four MIT kids and their robotic kitchen, and make food with real flavor, I knew it was a chance to be part of something big. With a multitude of Michelin stars and James Beard accolades for his restaurants and contributions to fine dining, Chef Daniel is considered to be one of the country’s leading culinary authorities. When he talks, you listen. His mentorship paved the way for my experience in the best kitchens in the US and France, it’s been a fun ride. So here we are, and together we make up the Spyce culinary A-Team.”
Check out the video below:
Yotel Boston | Robot YO2D2 newest employee in the hotel
22-5-2018
YOTEL, the affordable luxury hotel brand, announces their new hire in their Boston hotel, YO2D2. The hotel’s guest services robot is remarkably well versed in hospitality and ‘mingling’! The Seaport hotel is known for its of-the-moment technology offerings which include super-fast (and free) WiFi, self-service check-in via mobile app and sleek cabins with SmartBeds™ and Technowalls. With this latest tech enhancement, guests can look forward to receiving amenities from and taking selfies with YOTEL’s newest crew member, YO2D2.
Trends we spotted | Week 20
18-5-2018
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, amongst others a special Instagrammable hidden dessert at Long Story Short Café in Melbourne, granola butter as the new spreadable gold and how to make dinner reservations through Instagram.
Click on the title if you would to read the full article. Enjoy reading!
Trends we spotted | Week 19
11-5-2018
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, amongst others AB InBev develops greener way to put bubbles in your beer, the 10 most instagrammable hotels in the world and Cafe Latte flavored water released in Japan.
Click on the title if you would to read the full article. Enjoy reading!
