BRAM’S Gourmet Frites | Introduces a ‘Frietje Roti Stoof’

4-6-2018

  • frietje Roti Stooffrietje Roti Stoof van BRAM’S Gourmet Frites
  • frietje Roti Stooffrietje Roti Stoof van BRAM’S Gourmet Frites
  • frietje Roti Stooffrietje Roti Stoof van BRAM’S Gourmet Frites

From June 1, Foodies can go to BRAM’S Gourmet Frites for a very special recipe: a fries with ‘Roti Stoof’. The new stew consists of a generous topping with ingredients such as chicken masala, roti plate, sweet pickle, boiled egg, sambal and seroendeng. The recipe of this ‘stew’ was created in collaboration with the culinary team of Herman den Blijker.

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Trends we spotted | Week 22

1-6-2018

  • Trends in het kort

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! read more

Entomofagia | Mexican Michelin restaurant Punto MX integrates insects in his tasting menu

28-5-2018

  • Entomofagia
  • Entomofagia
  • Entomofagia
  • Entomofagia
  • Entomofagia
  • Entomofagia
  • Entomofagia

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. read more

Trends we spotted | Week 21

25-5-2018

  • Trends in het kort

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! read more

Restaurant Spyce | Culinary excellence elevated by technology

25-5-2018

  • Restaurant Spyce
  • Restaurant Spyce
  • Restaurant Spyce
  • Restaurant Spyce
  • Restaurant Spyce
  • Restaurant Spyce
  • Restaurant Spyce
  • Restaurant Spyce
  • Restaurant Spyce
  • Restaurant Spyce

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

  • Robot YO2D2Yotel Boston
  • Robot YO2D2Yotel Boston
  • Robot YO2D2Yotel Boston
  • Robot YO2D2Yotel Boston
  • Robot YO2D2Yotel Boston
  • Yotel Boston

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. read more

Trends we spotted | Week 20

18-5-2018

  • Trends in het kort

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

Dip it, dip it real good | Slim Chickens launched the world’s first dippable billboard

17-5-2018

  • Slim Chickens dippable billboardSlim Chickens dippable billboard
  • Slim Chickens dippable billboardSlim Chickens dippable billboard
  • Slim Chickens dippable billboardSlim Chickens dippable billboard
  • Slim Chickens dippable billboardSlim Chickens dippable billboard

Londoners got saucy with delicious new dippable billboard from US fried chicken kings, Slim Chickens, which recently set up home in the capital. UK’s latest fried chicken phenomenon, Slim Chickens, has unveiled the world’s first dippable billboard,in a bid to help Londoners get saucy. Launched at Boxpark Shoreditch, East London on Wednesday, 9th May, the giant interactive billboard contained 12 iconic Slim Chickens sauces, including Garlic Parmesan, Mango Habanero and Sriracha Garlic.

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The Audemars Piquet Hotel des Horlogers | Luxurious ski hotel in Switzerland

15-5-2018

  • Hotel des Horlogers - all images courtesy of bjarke ingels groupHotel des Horlogers - all images courtesy of Bjarke Ingels Group
  • Hotel des Horlogers - all images courtesy of bjarke ingels groupHotel des Horlogers - all images courtesy of Bjarke Ingels Group
  • Hotel des Horlogers - all images courtesy of bjarke ingels groupHotel des Horlogers - all images courtesy of Bjarke Ingels Group
  • Hotel des Horlogers - all images courtesy of bjarke ingels groupHotel des Horlogers - all images courtesy of Bjarke Ingels Group
  • Hotel des Horlogers - all images courtesy of bjarke ingels groupHotel des Horlogers - all images courtesy of Bjarke Ingels Group
  • Hotel des Horlogers - all images courtesy of bjarke ingels groupHotel des Horlogers - all images courtesy of Bjarke Ingels Group
  • Hotel des Horlogers - all images courtesy of bjarke ingels groupHotel des Horlogers - all images courtesy of Bjarke Ingels Group

Neighboring the Audemars Piguet Museum, the Hotel des Horlogers is seamlessly integrated into the smooth topography of the scenic Vallée de Joux. Five zigzagging room slabs expand into a gently sloping exterior path, leading directly to the museum and local ski trails. Swiss watchmaker Audemars Piquet invited the famed Bjarke Ingels Group (BIG) to create their luxurious ski hotel. BIG also designed the museum. The hotel will include about 50 hotel rooms.

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Starbucks | Paper cup recycling launched in the Netherlands

15-5-2018

  • Starbucks greener cup

Following a similar cup collection and recycling process proving successful in UK Starbucks stores, Starbucks now offers paper cup recycling in 11 of its company-operated stores in Amsterdam, Utrecht and The Hague. Reinforces commitment to advancing Starbucks sustainability commitments in the Netherlands and driving industry-wide awareness and participation of cup recycling. The cup recycling will first trial in 11 company-operated Starbucks stores in the Netherlands, with plans to expand to more Starbucks stores across the country, operated by licensed business partners. In our ‘Trends we spotted in week 18’ we already wrote that Starbucks USA announced a partnership with Closed Loop Partners and its Center for the Circular Economy to develop the ‘NextGen Cup’, a recyclable and compostable cup.

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Lucky Pickle Dumpling Co. | Pickle flavoured soft serve ice cream

14-5-2018

  • Lucky Pickle Dumpling Co. | Pickle soft serve ice creamLucky Pickle Dumpling Co. | Pickle soft serve ice cream
  • Lucky Pickle Dumpling Co. | Pickle soft serve ice creamLucky Pickle Dumpling Co. | Pickle soft serve ice cream

New York’s new Lucky Pickle Dumpling Co. is very creative with cucumber. How about pickle flavoured soft serve? The new, casual spot, Lucky Pickle Dumpling Co. is created by the team behind Jacob’s Pickles, a restaurant in NYC’s Upper West Side neighborhood at Amsterdam Avenue. If you’re in for a special treat and if you’re visiting NYC, you know where to go!

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Blue Matcha | Pink Matcha | Red Matcha

14-5-2018

  • Blue, Red, Pink matcha teaBlue, Red, Pink matcha tea
  • Blue MatchaBlue Matcha
  • Premium, Organic Pink MatchaPremium, Organic Pink Matcha
  • Blue MatchaBlue Matcha
  • Premium, Organic Red MatchaPremium, Organic Red Matcha
  • Blue MatchaBlue Matcha
  • Blue, Red, Pink matcha teaBlue, Red, Pink matcha tea
  • Purple acai bowl with organic red matchaPurple acai bowl with organic red matcha

Matcha.blue by Fluxias GmbH sells blue, pink and red matcha. All three the matcha powders are packed in bamboo tubes. The all natural powders can be used to create vibrantly colored beverages or could be used as substitutes for food coloring. The blue matcha is for example the finely ground powder of specially grown and processed natural blue tea know as blue butterfly pea tea. Another product to create colored lattes, like the Mermaid latte and the Golden latte.

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Trends we spotted | Week 19

11-5-2018

  • Trends in het kort

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! read more

Chill-Can® technology | 7-Eleven tests first ever self-chilling canned beverage

11-5-2018

  • Chill-Can® technology / Chill-Can® technologie7‑Eleven Brings First Self-Chilling Can to Market for Test Launch of New Fizzics™ Sparkling Cold Brew Coffee

7‑Eleven, Inc. is rolling two ground-breaking launches into one with the introduction of its proprietary Fizzics Sparkling Cold Brew Coffee in the first self-chilling cans available to the public in the U.S. During the test launch, the groundbreaking Fizzics Sparkling Cold Brew Coffee drinks are available exclusively at select participating 7‑Eleven stores. It reminded us of ‘Hot Booster’ about which we wrote back in 2011, they created a self-warming can for their soups and hot chocolate milk. read more

The Private Suite at Los Angeles Airport | Four Seasons Luxury starts with your flight

8-5-2018

  • The Private SuitePrivate suite at LAX
  • The Private SuitePrivate suite at LAX
  • The Private SuitePrivate suite at LAX

The Private Suite, the first private terminal in the USA, offers guests of selected Four Seasons hotels and resorts an exclusive opportunity to experience head-of-state style travel through Los Angeles airport (LAX). The Four Seasons resort Bora Bora and their resorts at Hawaii partner with The Private Suite. Last January we wrote about Virgin Holidays ‘Departure Beach’ at Barbados, a lounge on the beach. Here you could check in for your flight, take your last dip in the sea, eat & drink and shower before departure to customs. These kind of initiatives make travelling a lot more relaxed, remains the question if you would pay for the extra service as guest? But it might be inspirational for hotels near airports: what could you do to facilitate the arrival or departure experience for your guests?    read more

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