Trends we spotted | Week 27

9-7-2021

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, beer made with goose poop, ‘Wasted Potential Imperial Sout’ by Ant Brew. Would you drink it? Another brewery in Australia, has a sustainable solution for the CO2 emissions, brewery Young Henrys uses algae to cut CO2 emissions.

This July, Soho Music Month will paint the iconic streets of London with culture. With for example talks, exhibitions, music history tours and a song competition.

The Radisson Hotel Group in partnership with Madaëf announced seven Moroccan hotels, of which four will open its doors this month, located in renowned tourist areas, Al Hoceima, Saïdia and Taghazout. The Pavilions Hotels & Resorts (with Hotel The Toren in Amsterdam amongst their portfolio) enhances its guest experiences by becoming the first global boutique hotel group to accept Cryptocurrency from any country for hotel bookings.

We didn’t know the brand Frutta Bowl, but it’s a fast growing superfoods café brand. They have 30+ restaurants in East U.S. and are going to debut in California. Part of the company WOWorks’ trajectory of non-traditional restaurant growth.

Sustainability is hip and much needed, we like it when luxury companies like LVMH are investing in it! Recently the luxury conglomerate announced plans to build a new center in Saclay, France dedicated to researching sustainable production.

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

read more

Trends we spotted | Week 25

28-6-2021

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 articles about amongst others Wolfgang Puck, a world-famous celebrity chef, who is opening his first restaurant in his country of birth Austria. And McDonald’s is still working towards a greener future worldwide and on local level, a new initiative in Switzerland is set to make a nation wide rollout.

El Pollo Loco is launching a pilot programme where they use their Air Loco Drone Delivery to deliver food into customer’s backyards. And some more sustainable projects; a collaboration between Mizuiro Inc and designeer Naoko Kimura led to the creation of crayons made from fruits and vegetables, safe for children to use.

A lot is happening in London this summer, with a magical afternoon tea being served at Aqua Sharp consisting of Peter Pan inspired treats and décor! And the Taste of London Festival that will be held from July 7 – 11 and July 14 – 18 in Regent’s Park.

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

read more

Trends we spotted | Week 21

31-5-2021

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’.

The public voting for the Impact Shakers Awards for sustainable and inclusive startups and scale-ups has opened and you will soon be able to play real life Mario Karts in London and in Utrecht (the Netherlands)!

Burger King will soon open a temporary meatless restaurant in Germany in cooperation with The Vegetarian Butcher and Belgian brewer Grimbergen will be brewing premium beers in its Brussels Abbey Monastery again, after 200 years.

Researchers from Carnegie Mellon University may have found a solution for high pasta packaging costs with flat-packed pasta, without compromising on texture and taste! And an interesting article about the origin of Susumu Kakinuma’s ‘Tokyo Pizza’.

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

read more

Fruit and Vegetables Week | Launch ‘We’re Smart Academy’ and exclusive 5 Radishes Chefs Club

10-5-2021

Top international chefs will join forces in the We’re Smart Academy, starting on the 10th of May. They share their knowledge about healthy, ecological cuisine in webinars, manuals, cookbooks and Clubhouse sessions with other chefs, food companies and consumers. The academy gets off to a flying start on the first day of the Fruit and Vegetable Week. On the same day, We’re Smart World, the organization behind the week, launches the 5 Radishes Chef Club, an exclusive club for the 79 best vegetable restaurants in the world. 

When we see the enormous press interest in the transition of Daniel Humm from Eleven Madison Park (***) to only cooking vegetarian, it is unavoidable that there will also be a boost in vegetarian and vegan cooking. A very positive vibe towards healthier food! With 2 recipes in this article with the Vegetables of the year – Peppers and Fruit of the year 2021: Watermelon, both from the well-known vegetable chef Frank Fol. 

Reading time: 4 minutes, required time for the recipes are separately stated. 

read more

Trends we spotted | Week 14

12-4-2021

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’. 

Today outdoor dining in the UK reopened! Unfortunately the weather is bad but we wish everybody lots of fun and be careful out there. We’re extremely jealous here in the Netherlands!  

This week with links to articles about the reopening of the Brixton Market Restaurants, with their reopening deal: #BackToBrixton and a big loss for culinary Barcelona: the group with the restaurants Tickets, Hoja Santa, Pakta and Bodega 1900 are to close, the only one to remain is Enigma. 

This April, French dairy company Bel Brands will launch its own vegan cheese line Nurishh on Amazon Fresh and at select retailers, with further distribution planned for this year. And Coca-Cola launches vending machine subscriptions in Japan.  

The restaurant chain Chipotle Mexican Grill announced it will offer debt-free degrees in Agriculture, Culinary, and Hospitality to all eligible employees. Also in the USA: Dwayne ‘The Rock’ Johnson and his tequila brand Teremana launched a ‘guac on the rock’ initiative, to encourage the nation to support local restaurants.   

We love a bitter Spritz (like for example with Campari), so we hope that the premix Garden Spritz by Chandon, bubbles with house-made bitters crafted with fresh Valencia oranges, will come to the Netherlands as well. And chef José Andrés known from his humanitarian efforts with his charity, World Central Kitchen, has announced he will open restaurants in Chicago, to start with an all-day café along Chicago River. 

Is a podcast studio a plus in a hotel? Wynn Resorts in Las Vegas will have one in the lobby and we spotted more examples over the years.  

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

read more

Trends we spotted | Week 13

6-4-2021

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 an investment by restaurant chain Chipotle in autonomous delivery by startup NURO. And to help out in tough times, supermarkets rent storefront windows from restaurants. Launched last week in Amsterdam, Reclame voor Horeca (‘Ads for Hospitality’). 

Both NESCAFÉ and the startup, UP TO GOOD, introduced drinks made from upcycled coffee fruit. NESCAFE NATIV and UP TO GOOD cascara. And in London opened Urban Mutts, the first luxury dog hotel! With spa treatments, handcrafted dog beds, reiki etc. 

Ultimate Paleo Protein infuses your cup of coffee with quality protein, healthy fat, and heat-stable probiotics. It reminded us a bit of Bulletproof coffee? And the first Cannabis-infused wine from France has been created in the region of Bordeaux. 

KRISPY KREME® Giving FREE doughnuts to everyone who shows his or her COVID-19 Vaccination Card and has more ideas to encourage people to get the vaccine! And we spotted a startup with the aim to reduce our sodium intake which is increasing our high blood pressure: Green Salt made of Salicornia!    

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

read more

Trends we spotted | Week 12

30-3-2021

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 a cultured meat manufacturing at the first plant-to-fork facility The Chicken by SuperMeat in Israel. And a bit older article about the plant-based meat market estimated to be worth billions of dollars. We wonder what the influence of cultured meat will be on those sales numbers!  

Japan’s airline ANA sold $1.8 million worth of Economy Class inflight meals to Japanese consumers for at-home dining and Shake Shack begins using AirCarbon cutlery and straws from Restore Foodware at select locations. 

Smarties is the first sweets-brand to switch to recyclable paper packaging and Starbucks recently committed to their future by setting ambitious goals in order to reduce their carbon footprint, water and waste by at least 50% in 2030.  

A link to a great article about the thriving scene of Korean restaurants in New York, with a couple of them with one or two Michelin stars and inspiration for pizzerias: the garlic buttery crust By the Pizza Inn.  

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

read more

Trends we spotted | Week 11

23-3-2021

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 a 3D-printed neighborhood in California which made us wonder when the first 3D-printed holiday park will open! And a vegan egg substitute by EVO Foods in India.

 The ‘Zero Human Interaction’ restaurant ‘Brooklyn Dumpling Shop just opened in NYC and recently signed their first franchise agreement, with a video that explains the idea behind their shop. And Takeaway.com and UEFA announced global UEFA EURO 2020 partnership.

 Gordon Ramsey will be selling his own Californian wines in his restaurants and an Argentinian winery has conducted a successful experiment with maturing wine under water.

 A biodegradable face mask by the Dutch designer Marianne de Groot, once you have worn the mask, you can bury it and watch it sprout into flowers. And the Halal Guys recently launched plant-based Gyro.

read more

Trends we spotted | Week 10

15-3-2021

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 automated voices to take orders at a drive-thru and AmazonFresh opens their first checkout-free grocery store outside the USA in London. 

The riverside igloos at the terrace of the Coppa Club will return this spring! As the restaurants are opening again at April 12 in the UK, they might be a safe and Instagrammable place to meet in London. And we spotted the ‘Global travel trends report’ by American Express. With trends we can totally relate to!  

Stalk & Spade, an entirely meat-free fast casual concept will open just outside of Minneapolis this spring. Let’s see if we will spot this kind of fast casual concepts in Europe in the future. And the Easter mainstay Cadbury teamed up with the Goose Island Beer Company to release a Creme Egg-flavored stout for Easter. 

An interesting development: edible holograms created by the Khalifa University, could be used to show that a food item hasn’t been tampered with, or to prove that it isn’t a counterfeit product. And Starbucks is set to release its latest limited-edition coffee blend, to celebrate its 50th-anniversary. Fifty years already!  

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

read more

Trends we spotted | Week 8

1-3-2021

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’.

Great images of the food and interior of restaurant Condividere, the informal haute cuisine by Ferran Adrià and London is embracing the power of the pedestrian once again this summer! Westminster City Council have elected to repeat last year’s plan to turn swathes of the capital into outdoor dining and drinking spots.

McDonald’s revealed a global packaging redesign and we spotted a new sustainable, delivery app aiming to revolutionize restaurant takeout packaging, JYBE. 

Top Tier Foods (TTF) in Canada is going to roll out a vegan version of wagyu beef, called ‘Waygu’, at 4000 sushi locations. And Nestle plans to produce rice-based KitKat, the KitKat V.

AiFi, an expert in frictionless autonomous shopping, will partner with Wundermart to roll out 20 autonomous convenience stores in the first quarter of 2021.

read more