Well-known trends on TikTok and how they can inspire your company

26-3-2021

TikTok has gained enormous popularity in the year 2020/2021. Due to the fact that we have been stuck at home the app has been able to grown immensely. The app started off with videos containing mostly dancing and singing, and it has now transformed into a marketing tool. We have written about how you can use TikTok for your company a while back. Now Sammy van der Weijden has looked at fun and inspiring recipes and trends that she has spotted in the last few weeks. Some of them were not intended to be used for marketing purposes, but they have led to an increase in sales either way. Maybe these trends will inspire you  to create something similar for your restaurant! Which might cause an increase of visitor of generation Z.  

Reading time: 3 minutes and lots of fun links to TikToks 

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Dark Kitchens | What’s next?

23-3-2021

Our colleague Leonie van Spronsen blogs about the phenomenon of ‘Dark Kitchens’. Currently these companies mainly focus on fast food and fast casual meals, but why not deliver high-quality meals from highly commended chefs from a virtual restaurant?

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Limited edition Hemelwater jenever | Worldwide scoop for Hooghoudt: genever created with rainwater

8-3-2021

A first for Hooghoudt: the distillery with its roots in Groningen (The Netherlands) succeeded in producing gin from rainwater. Hooghoudt aims to reduce the use of scarce drinking water, the Hemelwater gin is based on Hooghoudt’s Premium Jonge Graanjenever recipe. By adding a variety of natural flavors such as juniper, iris root, fennels seeds, cardamom, star anise, elderflower and pear, the ultimate soft and pure gin is created. This 700 runs limited edition Dutch gin is very unique as gin has never been made from rainwater before.  

In 2016 we spotted the beer made from rainwater at brewery the Prael. The bitter blond beer, comparable to an IPA, was brewed in collaboration with the beer brewery Hemelswater (to be translated as water from heaven). A huge success, Code Blond even got attention outside the Netherlands. 

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Trends we spotted | Week 9

8-3-2021

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 amongst others about a Japanese-Style Basque Cheesecake from Basuku, it sounds delicious! And Orbital Assembly plans to start building private Voyager space station with artificial gravity in 2025, the first hotel in space.

A link to an article about the Dutch initiative Share That Kitchen, they want to become a kind of Airbnb for professional kitchens. And ‘Quatreau’ CBD drinks launched in the US, it sounds like a Hard Seltzer drink with CBD and we wonder whether these kind of drinks will come to the Netherlands as well.

PepsiCo is shaking up the cocktail mixer category with the launch of Neon Zebra, a new line of non-alcoholic cocktail mixers in 7.5oz mini-cans. Create 2 cocktails with one can in an instant! And an exceptional payment in the spirits industry, a transaction in Bitcoin between a supplier and distributor.

Onmateria created a Green Box. The Green Box, an amenity kit designed to tackle plastic waste in the hotel industry. And in 2025 the first Nobu Hotel in Germany will open in Hamburg, The Elbtower Hamburg.

Open for 1 month in April 2021: Candytropolis Sugar Rush, a safe, open-air, walk-through family adventure in California. And we loved this ice cream: ‘Not Fried Chicken’ Ice cream! We think it might inspire Dutch ice cream creators to make kroket, bitterbal or frikandel ice cream. Very #Instagrammable!

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BURGER KING France | We’re keeping French farmers feeling chipper

19-2-2021

In order to support the French potatoes farmers who can no longer sell their production because they don’t have the restaurants to sell them to, BURGER KING® decided to lend them a hand. They bought 200 extra tonnes of potatoes which they have been giving away as from February 2nd. Each visit to a drive-thru gave customers one kilo bag of potatoes. At the website of BURGER KING France 3 recipes for those who don’t know what to do with them…. Like the recipe for ‘la galette du king’.

A positive buzz created by Parisian agency Buzzman for BURGER KING. The potatoes were available in all BURGER KING drive-thru’s in France. Might this be an idea for your country? 

Trends we spotted | Week 46

17-11-2020

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’.

This week with links to articles about, among other things, cute desserts at patisserie/café ‘Bibble & Sip’ in New York, the McPlant is coming and Impossible Foods is testing plant-based milk.

Inspiration concerning room service for hotels, including high-end snacks from a secret menu at the Kimpton LA Peer hotel and a cocktail bar that will be placed in front of your hotel room at The Portofino Hotel & Marina.

Original decorations for your Christmas tree: Smirnoffs Nr. 21 Christmas ornaments filled with vodka and Guinness comes with two limited-edition stout beers for the holidays.

An interesting article about Uber, showing that the turnover of Uber Eats has increased by 190%, but that does not make up for the loss on the taxi rides. And the Manchester based food delivery platform “Get Vegan Grub” aims to be an ethical and vegan alternative to Uber Eats, Deliveroo and Just Eat. They will also start in London in February 2021.

The Russian franchise chain Dodo Pizza recently opened its first branch in Germany.

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Holsom By Yogurtland | New fast casual concept by Yogurtland

12-11-2020

Yogurtland, the nation’s leading frozen yogurt brand, opens its doors to their new fast casual concept Holsom By Yogurtland in Huntington Beach, California next Saturday, November 14th. Holsom By Yogurtland focuses on bringing an innovative menu of delicious flavours, high quality ingredients, and better-for-you meal options at an appealing price.

Like at Yogurtland, guest can choose to create their own grain bowls and gourmet toasts, a build-your-own platform and customize unique creations at this new fast casual concept. We wish everybody at Holsom By Yogurtland lots of fun and success!  

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The World’s 50 Best Restaurants | Bid for Recovery

6-7-2020

Until this Sunday (July twelfth) all food and travel enthusiasts have the opportunity to bid for out-of-this-world gastronomic experiences with the world’s best chefs. The ‘Bid for Recovery’ Auction is organized by the organisation behind The World’s 50 Best Restaurants. The 50 Best ‘Bid for Recovery’ Auction is the largest global event of its kind, aiming to raise funds that will provide direct and tangible financial relief for restaurants worldwide as they emerge from the Covid-19 pandemic. The auction is a key fund-raising element of the 50 Best for Recovery programme, announced last month, in partnership with founding donor S.Pellegrino & Acqua Panna.

The 50 Best ‘Bid for Recovery’ Auction does feature more than 100 lots, providing the opportunity for bidders to select from an array of the most extraordinary global gastronomic experiences imaginable, as well as rare and limited-edition items. For example the Dutch restaurant De Librije (***), offers a package that includes a food-and-wine pairing with Jonnie and Thérèse Boer, a dinner at their new Brass Boer Thuis restaurant, an overnight stay at Librije hotel including breakfast and a lunch at De Librije. Until now they’ve received 6 bids and the price is now 1.350,= pounds. Many more bid possibilities in the vicinity of the Netherlands!  They also launched an e-cookbook with simple lockdown recipes by chefs, in exchange for an eight pound minimum donation. The proceeds of this e-cookbook will  also go to the 50 Best Recovery Fund. 

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What does the catering industry do in the context of the COVID-19 virus? | Inspiration April 21

21-4-2020

We are writing this article a few hours before our Prime Minister Rutte’s press conference in which we all hope to hear that there will be a little bit more freedom for everybody in the Netherlands. It’s already clear that no major changes are to be expected, but it would be very positive if milestones were indicated to work towards. One of the items for this will nevertheless revolve around redefining our personal space, the rule that is very difficult to put in place for smaller restaurants. In addition to the missing space, they won’t make enough turnover. For companies where the 6 feet distance can be met, it is also important to continue to deliver in addition to the missing turnover. We think that lots of guests will still order online, they love to eat out but are still afraid for contamination.

With links this week to articles about Starbucks who’s investing 10 million USD in aid for partners worldwide, and about a DIY ShackBurger Kit by Shake Shack.

Mask to Go, is an initiative in Hong Kong where about 35 vending machines are installed from which one can draw medical-grade face masks for free! And Disneyland also tries to keep in touch with their (potential) guests, among other things by sharing recipes via social media.

And an article about a door handle that kills 99.8% of all germs! In California wineries across the state created almost 80 virtual experiences, go to the Wine Institute’s website at Discover California Wines.

Stay healthy and take care of each other! ^Team Horecatrends

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

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What does the catering industry do in the context of the COVID-19 virus | Inspiration April 10

10-4-2020

And then it is Easter! Most restaurants that have been delivering are now busy preparing their dishes. Last Wednesday, our colleagues from Van Spronsen & Partners hospitality consultants  published a whitepaper: ‘Coronavirus crisis, resilience of the catering industry’, in which one of the conclusions is that even when the catering industry could start up again, in the new reality, the ‘social distance society’, delivery will certainly prove to be an addition to the turnover.

This week’s inspiration!

Including initiatives of collaborations between supermarkets and catering suppliers and restaurants.  But also a restaurant chain in the UK that is considering to create mini supermarkets in their restaurants in which they will sell products from their suppliers.

Great item for your newsletter, ask your regular guests what they are missing from your hotel or restaurant as done by the Oetker Collection. They also give recipes and exercises to keep fit. #WESTAYUNITED

Some brands even draw attention to ‘Social Distance’ with their logo, such as Coca-Cola and McDonald’s in Brazil. Jure Tovrlian from Slovenia made a few examples, the last one is very funny!

A very useful item in this coronavirus period has more than raised their target amount on Kickstarter, a keyring with a ‘Hygiene Hand’ attached to it. And an example of how the BrewDog brewery is coping with this crisis, they have a Hop Drop app with drive-thru beer collection points, they help make handsanitizers and they organize an online bar.

Stay healthy and take care of each other! ^Team Horecatrends

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