Speaking of Cheese!

26-3-2024

A blog by our colleague Coen Pompe, about fun and inspiring ways to offer cheese. Even a few ideas that are easily applicable if you’re short-staffed.

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Trends we spotted | Week 12

25-3-2024

At horecatrends.com 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:

• Nespresso UK opened on-the-go coffee bar concept in London.
• Subway’s sauces headed to grocery stores in the US.
• Freddy’s launches new TWIX® Salted Caramel Concrete for a limited time.
• Bill banning cultivated meat in Florida is on its way to Gov. Ron DeSantis desk.
• Chick-fil-A is opening a 400 square foot grab-and-go location without registers and seats.
• Locale is a collaboration of small business in Dubai.
• Local collaboration between art gallery / donuts shop COPS and Michelin star restaurant Osteria Giulia in Toronto.
• Ice cream made from cauliflower by eat Kinda.
• Donuts printed by InnaPrint, edible food printer, and they look delicious!
• Check out which restaurants received one or more Michelin stars in France.

Enjoy reading!

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Trends we spotted | Week 11

18-3-2024

At horecatrends.com 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:

• Bonchon Korean Fried Chicken wants to open restaurants in Germany.
• Pizza Hut rolls out a pizza-bagel mashup: The Big New Yorker Pizza Bagel, in NYC and Los Angeles.
• Empanada chain from Spain, Las Muns opens stores in Milan and 2 in Portugal.
• Inspiration through Instagram:
  • Strawberry Garden Café in Seoul;
  • Strawberry Afternoon Tea at Hotel Naru MGallery in Korea
  • A coffee flight – available at the Junction by Common Ground in Niagara-on-the-Lake.
  • And at the Nuldam Space vegan café you can send a letter to your future self or somebody else.
• The Ruby Group announced their first hotel in Sweden, located in the heart of the island of Kungsholmen in Stockholm.
• Bastion Hotels chooses Mews as cloudsoftware for their 30+ hotels.

Enjoy reading!

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abc kitchens by chef Jean-Georges Vongerichten opens at the Emory in London

14-3-2024

The French Chef Jean-Georges Vongerichten from NYC, will open his concept abc kitchens on Thursday 4th April 2024 at The Emory in Knightsbridge. A modern architectural masterpiece designed by the late Richard Rogers and Ivan Harbour, The Emory is London’s first all-suite hotel and the latest opening by Maybourne, operator of Claridge’s, The Connaught and The Berkeley, and other international, prestigious outposts.

We enjoyed our dinner at abcV in the Tin Building in New York last year and loved their vegan cuisine, the menu of the other concepts of abc kitchens sounds delicious as well! ^Robin

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Minor Hotels announces the opening of the Avani Museum Quarter Amsterdam

14-3-2024

Minor Hotels, a global hospitality group operating more than 540 hotels in 56 countries, is introducing Avani Hotels & Resorts to the Netherlands in Q2 of this year. The rebranded 163-key Avani Museum Quarter Amsterdam will provide a contemporary canal-side experience, blending Dutch art and history for business and leisure travelers.

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Vegetable & Fruit supplier Van Gelder launches innovative plant-based assortment

22-2-2024

Vegetable & Fruit supplier Van Gelder is really Dutch and at the same time hypermodern. The company delivers fresh fruit and vegetables to hotels and restaurants, hospitals and government agencies throughout the country every day. In addition, consumers can go to the Versmarkt and the Experience Center in Ridderkerk to pick up fresh products and a healthy lunch. The new plant-based assortment is launching this spring. Sustainable and progressive meat and fish substitutes will be produced in-house. From burgers, meatballs, soup balls and lamb to sandwich fillings such as roast beef and smoked salmon, made from vegetables, fermented fava beans, mushrooms and legumes.

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Trends we spotted | Week 07

19-2-2024

At horecatrends.com 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:

• Citadines Canal Amsterdam opens its doors soon.
• DoubleTree by Hilton Amsterdam Centraal Station has recently partnered with Dripdrop, offering its guests sustainable umbrellas on rainy days.
• Basecamp Eco-resorts acquired Boutique hotel The Unbound in Amsterdam
• Freed Developments announced a 5-star luxury hotel and residences project, called Freed, in Toronto.
• Hot Honey ‘Goodbye Pies’, by Pizza Hut USA, helped breaking up relationships for Valentine’s Day.
• Subway® Canada showed that anything is possible when Canadians say ‘Yesway’ to new experiences
• Snack Bases by Santa Maria, this product makes it super easy to make your own signature vegan and gluten-free snacks.
• Bow tie croissants – on sale at Layla Bakery on Portobello road in London.
• Another croissant craze – the ‘flat croissants‘ – one influencer compares these croissants from Alexander’s Patisserie to a palmier.
• Ice cream inspiration from Tokyo, soft-serve ice cream with deep-fried sweet potato!
• And painting with your food! ‘7 paintings’ by Dinner Tales at the Hyde Hotel in Dubai.

Enjoy reading!

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The All Day Bubbles concept by Time to Sparkle

13-2-2024

Recently, the All Day Bubbles concept by Time to Sparkle was introduced. This concept gives you the opportunity to get to know the versatility of French crémant, the alternative to champagne. Surprising taste combinations show that sparkling wines not only pair excellently with oysters or fine dining but are also a perfect match with popcorn, chocolate, or a slice of pizza. Bubbles are suitable for every moment of the day.

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Plant-based cooking in the Dutch hospitality industry

9-2-2024

We have just finished ‘Veganuary’, an initiative that seems to be increasing in popularity. But has this plant-based revolution also had an effect on plant-based cooking in the Dutch hospitality industry? The simple answer is ‘yes’ but there is also much to be gained for plant-based, according to research by Violife Professional. With a recipe for vegan ‘Vietnamese Summer Rolls’.

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Beyond Steak® now available for the hospitality industry in the Netherlands

8-2-2024

Beyond Meat, Inc. (NASDAQ: BYND), a market leader in plant-based meat, presented the Beyond Steak® in the Netherlands for the first time during the Horecava. This plant-based steak has been available to the hospitality industry since January 24^th. This launch builds on the recent introduction of the Beyond Chicken-Style products. Beyond Meat’s entire range meets the commitment to offer plant-based products/proteins developed to be indistinguishable in taste from animal meat, with the added nutritional and environmental benefits of plant-based meat. Beyond Steak® will soon be available at Hanos and other foodservice outlets. We just tasted it! read more