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! read more

Surprise your guests with tap water | MADE BLUE

1-5-2018

More and more businesses in the Netherlands serve chilled tap water in their own, hip bottles. About 150 hospitality businesses do that using MADE BLUE, whilst doing that they do support drinking water projects in developing countries. Every liter of water served does guarantee as much as 1000 times more clean drinking water. MADE BLUE has been active for nearly one and a half year in the hotel and catering industry and they created about 150 ambassadors or participants in the hospitality industry. “We have already realized almost 2.8 billion liters of clean drinking water with all of our ambassadors. That means a healthy and employed existence for 300,000 people,” says Frank van der Tang, co-founder of MADE BLUE. read more

Fazer Cricket Bread | Finnish bakery launches ‘crunchy’ insect bread

4-12-2017

Since the 24th of November you can buy cricket bread in Finland. One of Finland’s largest food companies, Fazer is selling this crunchy cricket bread. According to Markus Hellstrom, head of the Fazer group’s bakery division, one loaf of bread contains about 70 dried crickets. The crickets are grounded into powder and added to the flour. read more

Trends we spotted | Week 35

1-9-2017

At Horecatrends 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: Walmart opens organic Fast-Food restaurant in Orlando location and self-serving ice-cream at ice cream vans.

If you like to read the whole article, click the title. Enjoy reading! read more

QICHI | Refuelling doesn’t get better than this

20-7-2017

Esso Ruyven is a gas station located on the A13 road between Rotterdam and The Hague. The gas station has undergone a remarkable transformation: the traditional shop inside the station is now a modern food formula. Large and colourful images are attached to the glass walls, displaying their unique and fresh variety of menu items such as sushi, salads and burgers from the Big Green Egg. During the reopening on June 29, owner NRGValue revealed the new QICHI concept.

QICHI a new formula alongside the highway

Upon entering, visitors are welcomed by a host and introduced to the new concept. The open kitchen stands out immediately. Chefs are preparing fresh dishes including sushi, pizza’s, BBQ- burgers and all kinds of smoothiebowls. There is also a barista island with freshly prepared coffee and handmade ice cream from ‘IJsmanschap’.

Foodtrend culinaire foodplaza’s

We see more and more food trends finding their way to the gas stations nowadays. For example Dorset’s culinary foodplaza, a food formula at AVIA at Dorset in Borne, also in The Netherlandse. But in the past period, we have seen more entrepreneurs implementing their culinary concept alongside the highway. Another example is gas station Scheiwijk alongside the A27. They also decided to improve the quality of their food, less fat and more healthy, culinary food.

Pierogies | Eastern Europe dumplings

10-7-2017

Pierogies, named after the Polish delicacy, is the first concept in The Netherlands serving this bite made of dough. Where to find Pierogies? The concept is situated in the first foodhal in The Hague, MingleMush. read more

Divya’s Kitchen | Ayurvedic cuisine in New York City

28-6-2017

We just launched a Dutch Whitepaper about the Wellness industry in the Netherlands and one of the international trends we spotted is the healthy cuisine. Wellness is about feeling healthy ‘from body to mind’. One of the features of a healthy lifestyle is a cuisine with more focus on ‘foods with a function’. Like turmeric, a power food that’s often used in the Ayurvedic cuisine. In the wellbeing approach they often use Ayurvedic treatments. We spotted restaurant Divya’s Kitchen in NYC, serving meals that would be an asset for a menu at a restaurant in a Wellness resort. read more

Sportspitality | EVEN® Hotels

22-6-2017

EVEN® Hotels, the new hotel brand of Intercontinental Hotels Group (IHG) are focusing on guests who would like to stay active, healthy and well-rested during their holiday or business trip. This philosophy is visible throughout the entire hotel. There is healty food, you can exercise wherever and whenever you want and your entire hotel room is designed to give you the rest you need. Not hospitality but sportspitality. read more

Trends we spotted | Week 20

19-5-2017

At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others a marshmallow café is about to open in Chicago and HelloFresh launches a wine delivery service.

If you like to read the whole article, click the title. Enjoy reading! read more

Jacketz | The baked potato shop

24-4-2017

Tasty and good food for less than € 10,=. That is exactly the reason why Paul Zonneberg & Pascal ter Beek opened the first baked potato shop in the Netherlands. Jacketz serves healthy baked potatoes with culinary fillings. read more