The future of pizza | The robotic pizza shop Piestro

1-4-2021

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 51

21-12-2020

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’.

This week, links to articles about Serrano ‘sinjamón’, recently introduced in Spain by Rollito Vegano and recently opened in Israel: The Chicken by SuperMeat, the world’s first restaurant with cultured chicken grown directly from chicken cells.

Scotland is the first country to make menstrual products free for all. That made the Scottish brewer BrewDog so proud that they brewed a Bloody Good Beer for the occasion! And Pepsi had its #PepsiApplePieChallenge on TikTok and Twitter, for this challenge people had to upload video’s or photos of trying to and failing to bake an apple pie.

A vending machine with culinary meals by Alexander Herrmann (**) in Wirsberg, Germany! Beyond Meat has introduced Beyond Pork at the Chinese market and an article about inspiring restaurant food service models post Covid!

And recently opened in Munich, a FC Bayern boutique hotel and 2 restaurants!

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Trends we spotted | Week 49

8-12-2020

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 AI-powered wine wall with facial recognition security and Pringles Passport attempts to satisfy a nostalgia for traveling.

Last October people could dine on board the world’s largest passenger aircraft, an A380 at Changi Airport. Would that satisfy your nostalgia for traveling a bit? And KFC introduced autonomous rolling chicken-dispensing pods in China, completely contactless.

At Pizza Hut you could enjoy a plant-based sausage, Beyond Italian Sausage, in the U.S. and Pancheros Mexican Grill introduced their ’12 Days Pancheros’ Holiday promotions. Inspiration for restaurants with take-out or delivery!

We spotted the MyPanera Coffee subscription a couple of months ago and now an European brand, Espresso House also launched a flat rate for coffee. Inspiration for other coffee corners? Especially if you have many people working at your location.

Dutch Television channel KRO-NCRV and restaurant chain Resto VanHarte are organizing a grand Online Christmas Dinner together. Inspiration for your country?

Sustainability: IKEA announced their plan to make 50% of their food menu plant-based by 2025 and we have spotted a new sustainable design for the seating at Schiphol Airport, called Blink. Interesting read for other venues.

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What does the catering industry do in the context of the COVID-19 virus? | Inspiration April 21

21-4-2020

We are writing this article a few hours before our Prime Minister Rutte’s press conference in which we all hope to hear that there will be a little bit more freedom for everybody in the Netherlands. It’s already clear that no major changes are to be expected, but it would be very positive if milestones were indicated to work towards. One of the items for this will nevertheless revolve around redefining our personal space, the rule that is very difficult to put in place for smaller restaurants. In addition to the missing space, they won’t make enough turnover. For companies where the 6 feet distance can be met, it is also important to continue to deliver in addition to the missing turnover. We think that lots of guests will still order online, they love to eat out but are still afraid for contamination.

With links this week to articles about Starbucks who’s investing 10 million USD in aid for partners worldwide, and about a DIY ShackBurger Kit by Shake Shack.

Mask to Go, is an initiative in Hong Kong where about 35 vending machines are installed from which one can draw medical-grade face masks for free! And Disneyland also tries to keep in touch with their (potential) guests, among other things by sharing recipes via social media.

And an article about a door handle that kills 99.8% of all germs! In California wineries across the state created almost 80 virtual experiences, go to the Wine Institute’s website at Discover California Wines.

Stay healthy and take care of each other! ^Team Horecatrends

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

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Gacha Gacha Coffee | A do-it-yourself coffeeshop by Maruyama Coffee

21-2-2020

A do-it-yourself coffeeshop, created by Nendo Design Studio for Maruyama Coffee In Japan. Although already closed it’s been an introduction to a coffeeshop that didn’t require many staff members. Nendo Design Studio created the almost fully-automated café called Gacha Gacha Coffee. The experience was inspired by Gachapon, a capsule toy vending machines that’s popular in Japan. The pop-up from October till November 2019, located in the observation deck of Roppongi Hills, featured 12 vending machines. At these machines consumers could purchase a capsule filled with coffee beans for ¥500 (USD 4.50). As from that the consumer had to take the coffee to semi-automated stations to brew it themselves. Staff only had to give information and clean up!

The idea behind Gacha Gacha Coffee is to create a coffee experience that makes you choose your beans, take time to watch it brewed and maybe even talk about coffee with a barista and of course enjoy the view at the observation deck! But as Trendwatching (we spotted Gacha Gacha Coffee in their ‘Innovation of the day’-trendletter) indicates it’s a great example on how you can use automation to face labour shortage, which we’re facing in the Netherlands as well.

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Trends we spotted | Week 11

15-3-2019

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, among other links to articles about a vending machine that uses Instagram posts as payment for noodles and about sushi cupcakes! We also read an interesting article about the use of x-ray scanners in hotel lobbies and an article about a boozy art class.

The website of Fine Dining Lovers has a new item they’re exploring curious delicacies, check out this one: milt! And ‘Visit CA’, the tourist board in California, has paid Michelin to get a get a red guide of this state.

And in London we spotted Bustronome, a gastronomic tour around the city, and a cheese platter and prosecco festival! read more

Trends we spotted | Week 7

15-2-2019

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, among other links to articles about BeerYoga, DOT in Groningen, a Moët & Chandon vending machine and Amazon is testing delivery robots in Seattle. We spotted a new street food concept in Paris, Magnà Street Food sells ‘Rotolo’ and the ‘Portoglio’ pizza. And a link to an article about the World’s 50 Best Restaurants, in January they introduced radical changes in the voting system and judging panels. The 18th edition of The World’s 50 Best Restaurants will be unveiled on Tuesday 25th June in Singapore.

Wouldn’t you like to play a human snack claw machine? We would! And what we also like to try is the McFalafal, but you can only get it in Sweden at this moment. And how about a scoop of Hellmann’s Mayo ice cream, would you fancy that?  read more

Trends we spotted | Week 36

7-9-2018

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 link to a video about a Danish chef aging his steaks in a log of butter and you could travel the world in 80 days like Mr Fogg’s. We also spotted the meat vending machines by Applestone meat, they want to open their machines in Manhattan in 2019 and an article about the Svart Hotel in Norway that’s going to be very sustainable! In case you have missed it: Coca-Cola did buy Costa Coffee.

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

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Trends we spotted | Week 22

1-6-2018

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 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

Trends we spotted | Week 41

13-10-2017

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 about a vending machine selling Coca-Cola Coffee in Japan. And in the USA chef Thomas Keller redesigned the kitchen of his restaurant The French Laundry for 10 million dollar. read more