The future of pizza | The robotic pizza shop Piestro

1-4-2021

  • Pizza created in the robotic pizza shop by Piestro
  • Piestro pizza machine
  • Piestro pizza machine
  • Piestro pizza machine

An interesting idea: the robotic pizza shop Piestro, an automated artisan pizza vending machine. Piestro launched in the summer of 2020 and drove investor interest for its ability to automate the pizza cooking process to 3 minutes! A standalone pizzeria model that would make artisan quality pies available in public spaces closer to where consumers live –like apartment complex lobbies or offices, universities and malls With just a press of a button, consumers are able to watch a pizza created in front of their eyes, with fresh ingredients cooked to consistent perfection. Piestro even started a cooperation with Kiwibots to create delivery from a vending machine!  

Inspiration for pizzeria’s? It might be an idea to place an automated artisan pizza vending machine outside your pizzeria, an extra source of sales and so convenient during the pandemic!  

Reading time: 3 minutes, checking all the links takes longer 😉 

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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 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 anStarbucks 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! 

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10 Ice cream inspiration ideas | Inspiration for a long, hot summer of hospitality

29-3-2021

  • Mochi-ice-cream
  • Ijsmanschap Amsterdam - popsicles bar
  • Chimney with ice cream by Good Food
  • Ice cream served with your coffee
  • Taiyaki - Fish waffle with ice cream

What’s going to be a trend in ice cream this summer? Throughout the past year we have seen that comfort food was very popular in the take-away and delivery market, Jonnie and Thérèse Boer of the Dutch 3 Michelin stars restaurant De Librije reopened last week with inroom dining (March 19) with a menu of 6 classic dishes from 30 years De LibrijeDoes that mean that we’re mainly craving the classic ice cream flavours this summerAt Horecatrends, we think that the flavours vanilla, hazelnut, chocolate and strawberry will of course remain favouriteBut there is a lot more to choose from… Ice cream maker Rob Kok (IJspaleis Driehuis) came up with a solution for doubting guests in 2016, the ehh ice cream’!

But there are more types of ice cream that are gaining attention, such as the Japanese Mochi ice cream, ice cream made from pickles and so on. We listed a top 10 ice cream inspiration ideas 

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

26-3-2021

  • TikTok trend Pretty Lady FrappuTeano by Bui! Tea

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 backNow 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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Trends we spotted | Week 11

23-3-2021

  • trends we spotted this week

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.

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Dark Kitchens | What’s next?

23-3-2021

  • Dark Kitchens - credits van Spronsen & Partners

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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Celebrating Easter with smaller, luxurious treats

23-3-2021

  • The Chick Buns from the Bun House in London
  • The 'COKIP-19' by Patisserie de Rouw
Two examples, one  from the Bun House, a Cantonese-style steamed bun specialist in London and one from Patisserie de Rouw in Vught (the Netherlands). The Bun House will be launching their limited-edition ‘Easter Chick bun’ set to celebrate Easter. Available from the 26th of March to the 4th April, the delicately shaped buns will be available in-store at Bun House’s Chinatown home and for delivery to doorsteps across the country. But we also spotted the Easter chicks, COKIP-19, by the Dutch Patisserie de Rouw. They’re wearing a Covid proof mask! Check out all their images!

Great is that both examples are fairly small treats. As Arthur de Rouw points out in his press release, the new Easter items are somewhat smaller in size, which is in line with a number of trends he spotted in the pastry world and which are partly caused by the corona crisis. According to him, it is the smaller, luxurious indulgences that colours our lives.

Reading time: 2 minutes

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Orbisk waste system | Food waste monitor provides insight into your waste

16-3-2021

  • The owners and the management of Orbisk
  • De foodwaste monitor of Orbisk in the kitchen

Orbisk has developed a fully automated food waste monitor. The waste collection point of F&B-companies will be equipped with scales and a smart camera, which will record exactly what is thrown away and what amount. Based on the collected data, bundled in clear online reports, you can optimize the supply, purchasing process and your menu and thus save up to tens of thousands of euros per year! 

Our colleagues from Van Spronsen & Partners Hospitality Consultancy and Hospitality Administration have been telling their customers for years: data is knowledge! (in Dutch: meten is weten). By keeping track of your turnover on a daily basis, you get “grip” based on data so that you can estimate how much you will approximately turnover on a certain day in a specific periodAs this food waste monitor shows this knowledge is also highly effective for reducing food waste! In the past, we have written about a similar product, named WinnowThese systems are very suitable for the larger professional kitchens.  

Reading time: 2 minutes 

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Impact Shakers | First European awards for sustainable and inclusive startups

16-3-2021

  • Ready for the Impact Shakers Awards
  • Ready for the Impact Shakers Awards
  • Ready for The Impact Shakers Awards

Inspired by the doughnut economics model, applications for the very first Impact Shakers Awards, opened on March 1st. All European startups and scaleups with a positive impact on society and the environment may apply. It is the first time that more than 40 impact ecosystem players from all over Europe, including incubators, accelerators, investors and networking organizations are rallying behind the same cause.  

The Impact Shakers Awards are inspired by the doughnut economics model, which maps human prosperity according to a social foundation and an ecological ceiling. An international jury will pick winners in twelve categories: Energy, Water, Food, Health, Education, Income & Work, Peace & Justice, Political Voice, Social Equity, Gender Equality, Housing & Networks. Those start-ups and scale-ups who want to enroll: you can till subscribe till the first of May!  

Reading time: 3 minutes 

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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 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 Universitycould 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! 

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Juicy Marbles | Plant-based Filet Mignon steaks on the market

12-3-2021

  • Juicy Marbles seasoning
  • Juicy Marbles filet mignon mushroom and oat creme
  • Juicy Marbles tenderloin
  • Juicy Marbles

Juicy Marbles from Ljubljana, Slovenia makes history with the first marbled steaks made from plants. With a patent pending on the name, Meat-o-matic Reverse Grinder™ 9000. The founders of Juicy Marbles have been able to mimic the muscle texture and marbling of meat by aligning and layering fibers from the bottom up with all-natural ingredients. 

Did you see the images of this Filet Mignon? It looks like a real Filet Mignon, we hope it will be available in the supermarkets in the Netherlands soon. We would love to taste it! If it’s really the first plant-based Filet Mignon? We recently also wrote about a plant-based version made of wagyu meat, called ‘Waygu’. This product by the Canadian company Top Tier Foods (TTF) is making a limited debut in the US with hopes of rolling out at 4,000 sushi locations nationwide. 

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Dark Kitchens in 2021

12-3-2021

  • Uber Eats - credits Van Spronsen & Partners

Our colleague Marguerita Vogelsang of Van Spronsen & Partners hospitality consultants blogs about Dark Kitchens, she thinks the question is not whether the trend will become big in the Netherlands, but it is more about when this will happen. It is however a different type of entrepreneur who seems to be suitable for this type of concept. 

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VinaStraws | Cereal straws to exchange your plastic straws

11-3-2021

  • Vina Straws made of rice
  • Vina Straws made of rice

As of July of this year a new law will prohibit the use of single-use plastic items such as plates, cutlery, straws and cottonbud sticks in Europe. So all restaurant, hotel and bar owners have to check that they don’t use plastic packaging anymore. Over the years we’ve spotted a lot of substitutes, like Stroodles, Wheat straws and many moreNow we spotted another one: Cereal straws. They can be used in cold or warm beverages and after finishing your drink, you can eat the straw. The Cereal Straws are made of rice and tapioca starch, 100% biodegradable. 
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Limited edition Hemelwater jenever | Worldwide scoop for Hooghoudt: genever created with rainwater

8-3-2021

  • Hemelwater jenever van Hooghoudt
  • Hemelwater jenever van Hooghoudt

A first for Hooghoudt: thdistillery 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 PraelThe 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

  • trends we spotted this week

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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