The We’re Smart Future Awards 2021

22-11-2021

Celebrating their culinary contributions for nutritious, planet-friendly – and delicious – innovations, the winners of the We’re Smart Future Awards 2021 have been revealed at the Horeca Expo in Ghent on Sunday, November 21, 2021.

Winners of the Future Awards 2021 are Rob Baan, The Green Bean, VOL5, HomeForest, Plant-T, Eleven Madison Park, Gambero Rosso and Michelin Green Star.

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1 million funded for scaling up sustainable restaurant chain

15-11-2021

Sustainable restaurant chain Jack Bean has raised 1 million euros growth funding. With this money, the start-up from Rotterdam will expand to Amsterdam and the sustainable restaurant chain will prepare for further national upscaling.

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Trends we spotted | Week 44

1-11-2021

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 the pop-up ‘Vurger King’ in Madrid, this Burger King location will serve only meat-free items. And Ruby Hotels outlines their Asia expansion plans.

The Accor group will also be entering the house rental market, the accor-residences.com website shows the group’s selected collection of homes.

Last weekend was Halloween, which is also becoming more popular in Europe. Some Halloween  inspiration for 2022: ‘Haunted House of Fryght’ by Wendy’s, ‘Haunted Restaurant with Fright Castle Takeover’ by White Castle and in Paris you could go to a Halloween party at ‘Le Manoir de Paris’.

You can enjoy the afternoon tea, ‘Prêt-à-Portea‘ autumn/winter 2021 collection, again in The Berkeley hotel! And recently the Chiaro restaurant opened in the Rocco Forte Hotel de Rome in Berlin. Here chef Tim Mälzer developed an Italian cuisine with Japanese elements.

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The Dutch company Huls introduces vegan dry sausages

25-10-2021

Disclaimer: more interesting for Dutchies. But it might still be inspiring to read…

A sausage is an appetizer that cannot be missed, anywhere. But especially not in the Netherlands. The Dutch company Huls, specialist in sausages, created two varieties of vegan dry sausage for the vegans, vegetarians and flexitarians.

Huls is located in the North of the Netherlands in the region Groningen and has been making dry meat sausages for over a 100 years. In this article you’ll read about the recently created vega(n) varieties.

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Trends we spotted | Week 42

18-10-2021

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 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

Opening – The organic breakfast and lunchbar CIRCUS in Antwerp will add a new culinary act to their place starting the 21^st 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.

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How to top pumpkin spice? Peet’s Coffee introduces ‘Pumpkin Oat Foam Cold Brew’ for fall

26-8-2021

Peet’s Coffee announces its new limited-edition fall menu, featuring a new plant-based ‘Pumpkin Oat Foam Cold Brew’. The fall menu, available August 25th at participating coffee bars, brings back seasonal beverage favourites, Pumpkin Latte and Maple Latte, along with an exclusive Maple Oat Frappé available to Peetnik Rewards members on the Peet’s app and online. Peet’s is also featuring its ‘Vine & Walnut Autumn 2021 Blend’, named in honour of the company’s original coffee bar at the corner of Vine St. and Walnut St. in Berkeley, California.

It’s pumpkin time again! The apple pie in the Netherlands, is as popular as the pumpkin pie in America. Even here in the Netherlands we see more and more ‘pumpkin flavor’ in combination with coffee, which addresses the sweet tooth of young people! The innovation here is that this drink is a cold coffee with a layer of plant-based foam with pumpkin taste. Here the cold brew isn’t very popular yet and certainly not as popular as in America. 

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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 Varginha, Brasil 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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Trends we spotted | Week 31

6-8-2021

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 hotel Paradiso, the new cinema hotel in Paris. Each room is a cinema with screens and 10,000 movie titles. We love to order room service here, dialing 007 of course. And AI software company Acelerate provides next level of service for restaurants and ghost kitchens.

Leap™ is created by Beyond Leather based in Copenhagen, Denmark. Their vegan leather would be a great product to create aprons from to use in a sustainable restaurant! MeaTech, a technology company specialized in cultured meat, announced the launch of cultivated pork development.

Our Dutch painter Van Gogh is very popular digitally at the moment, with the ‘Beyond Van Gogh’ show in Anaheim, the ‘Immersive Van Gogh’ in Hollywood and the same immersive in London as well.

 Los Angeles brunch dons Eggslut are set to launch a brand new restaurant in Shoreditch this summer and what better way to celebrate than by creating a rather imposing-looking edible breakfast cloud.

In July SMiZE Cream by Tyra Banks launched with nationwide shipping and  the grand opening of its first-ever ice cream shop location in Los Angeles. Do you know the meaning of SMiZe? We didn’t!

In Hong Kongthe first CBD spa, Cannable opened . Here they offer an array of CBD-infused treatments to promote comfort and peace of mind. And also in Hong Kong ‘Dang Wen Li by Dominique Ansel’, check out the images of the Peanut Beef Satay and the sea salt croissant in this article.

Click on the title if you like to read the full article. Enjoy reading!

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Ekomenu launches a new, high protein ‘Recovery meal box’

22-7-2021

Disclaimer: this article is more interesting for Dutchies and those living in Belgium

During a health crisis it is of key importance to use the healing properties of food. That is why Ekomenu is launching a ‘Recovery meal box’ on the 22^nd of July: a healthy, high protein and 100% biological meal box which gives the immune system a boost. The recipes are created by culinary chef Frank Fol, otherwise known as ‘de Groentekok®’, one of the driving forces behind Ekomenu. An international scientific study showcased that during the Covid-19 crisis people focused even more on healthy eating and bought a lot more fruits and vegetables.

Interesting development in the area of meal boxes! Can a restaurant also follow this concept of healthy meal boxes to restore the body? It could definitely be an option if you are still delivering boxes.

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