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’.
Since this month Harry Potter fans in New York can visit a real ‘Butterbeer Bar’ and The London Eye turned twenty-one in March, they’re celebrating their party with a Pub Pod.
The family-owned Tiffany’s Bakery created a donut that’s better tasting and better for you, the DOYO® and TGI Fridays is serving up a rainbow of pride with festive six-layered dessert to celebrate Pride month.
In Florence opened this restaurant: ‘Sophia Loren – original Italian food’, the first restaurant of a new Italian chain? The menu is mouthwatering! And in Singapore some lucky people had the change to taste cell-based lobster and shrimps meat at a tasting event last November by Shiok Meats.
Tesla is officially planning to enter the restaurant business, will their concept be the future of charging your car? Being entertained with food, fun, music or movies while waiting?
Heinz ketchup marketing has been busy: in Canada they partnered with Waze and Burger King to reward those in traffic, driving at speed of its slow pour ketchup, (0.045 Km/h) and in the US they started the competition to find the Heinz Head Burger Artist! Inspiration for the hospitality industry?
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Cocktail bar quality cocktails made in an instant for your enjoyment at home, in the park, or on the boat. The innovators of Kever are ready to amaze and delight a new generation of cocktail connoisseurs with our new canned cocktail range. Simply close your eyes, take a slow refreshing sip and imagine being in your favourite cocktail bar.
You can pour five cocktails from one can, and the colourful appearance and playful names from the Kever Canned Cocktails such as Henkie Panky, John Lemon, Holy Negroni and Pinky Promise will put a smile on your face. The can is easy to carry and for 90% recyclable. The cocktails are artisanal made with natural flavours, vegan and gluten-free.
Croissants - Ritz Paris Le Comptoir - @Bernhard Winkelmann
Dessert Drinks -Ritz Paris Le Comptoir - @Bernhard Winkelmann
Cheesecake - Ritz Paris Le Comptoir - @Bernhard Winkelmann
Sandwiches - Ritz Paris Le Comptoir - @Bernhard Winkelmann
Madeleines - Ritz Paris Le Comptoir @Bernhard Winkelmann
Interieur Ritz Paris Le Comptoir - @Bernhard Winkelmann
François Perret - Ritz Paris Le Comptoir - @Bernhard Winkelmann
I must admit that I am a real Francophile, and reading the press releases about the opening of Ritz Paris Le Comptoir on the 7th of June, really made me want to go back to Paris! High on my to-do-list would be picking up a croissant or a square piece of cheesecake with wild strawberries at Le Comptoir! François Perret has reinvented the croissant in the new Ritz Paris Le Comptoir store, this boutique gourmande is located at 38 rue Cambon a few blocks from the entrance of the hotel on Place Vendôme. With only a few seats (5 tables), it is mainly a takeaway boutique where, in addition to its ‘reinvented’ croissants, you can order luxury sandwiches, ‘les boissons pâtissières’, madeleines and lots of viennoiserie to go.
So if you go to Paris this summer, treat yourself to a visit to the boutique and enjoy your delicacies in a Parisian park! ^Marjolein
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’.
Here in the Netherlands we’re allowed to dine inside as from the 5th of June! And a couple of restaurants in Utrecht are celebrating their opening with a ‘walking diner’ with a piece of cutlery with an inscription as the entrance ticket, Utrechts Bestek (cutlery).
McDonald’s Germany is testing grass paper, they serve their Deutschlandburger (German burger) and their McWraps wrapped in this sustainable paper. And also spotted the Fortuna Cooler, a nutshell cooler, made from coconuts that chills by nature.
A link to an article about the world’s largest NFT museum that is coming to New York and Logis Hotels wants to become European market leader in the flexible workplace market, they’re testing a new network in France.
Domino’s Japan created Pizza Rice Bowls and we wonder whether we will see them here in Europe or in the USA? And in the Japan Centre in London, ‘The Mochi Bar’ opened!
Click on the title if you like to read the full article. Enjoy reading!
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’.
The public voting for the Impact Shakers Awards for sustainable and inclusive startups and scale-ups has opened and you will soon be able to play real life Mario Karts in London and in Utrecht (the Netherlands)!
Burger King will soon open a temporary meatless restaurant in Germany in cooperation with The Vegetarian Butcher and Belgian brewer Grimbergen will be brewing premium beers in its Brussels Abbey Monastery again, after 200 years.
Researchers from Carnegie Mellon University may have found a solution for high pasta packaging costs with flat-packed pasta, without compromising on texture and taste! And an interesting article about the origin of Susumu Kakinuma’s ‘Tokyo Pizza’.
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MUNCH the platform to prevent food waste in Hungary
MUNCH the platform to prevent food waste in Hungary
Munch is a platform that enables restaurants, bakeries, shops, and hotels to sell or donate their unsold but high-quality food at a discounted price, offering it to consumers, who can also make donations.
Here we have the Too Good To Go app which is highly popular, but 4 students in Hungary created the platform Munch, also to prevent a food waste and thus creating food, environmental and social awareness. They even made a strategic partnership with the Hungarian Food Bank, which makes it possible for them to help those in need. This project called MunCharity, connects Munch customers and the people in need with the surplus food of the restaurants. A contribution by Katalin Gecsei from Hungary.
Zoku Copenhagen the entrance - credits Ewout Huibers
concrete is proud to announce Zoku Copenhagen is opening its doors, the second hotel to open following Amsterdam. The workmeetsplay hotel concept has been created for the global nomad. Zoku is a homeoffice hybrid, also suitable for long stays, with the facilities of a hotel and the social buzz of a thriving neighbourhood. A relaxed place to live, work and socialise with likeminded people while getting wired into the city.
Zoku Amsterdam opened back in 2016 and it was one of the first workmeetsplay hotel concepts we spotted. Last week we spotted an interesting article about the future of the technology in the hospitality world with examples like the more apartment proptech startups Mint House, Kasa Living and WhyHotel. It reminded us of Zoku Amsterdam, a more compact concept, with now a second hotel in Copenhagen, Zoku Vienna almost ready to open and Zoku Paris under construction.
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’.
To combat food waste IKEA is launching a free ScrapsBook cookbook in the USA and Coffee tech start-up Bellwether Coffee is going to commit to paying Colombian farmer 20% with the help of a new innovative tool.
Asda supermarket in the UK is launching cocktail-flavoured spirits to easily make cocktails at home, something we spotted before with Neon Zebra! And an interesting article about the future of hospitality technology with a lot of interesting insights.
Now that the pubs have reopened in England the brewers cannot handle the high demand for beer, and here in the Netherlands the NENT Group will be launching Viaplay in 2022, with the exclusive rights to broadcast Formula 1 and Bundesliga.
For the ones interested in technology, Google held their annual conference this week and announced their Project Starline, a new more realistic way to #videochat! And in London a Chocolate Factory will be opening this year, in this article the link to the waiting list!
The Sutter Home Family Viveyards created sweet wines with fruit flavours like peach and pineapple! Would young people like to drink that in Europe as well? For beerlovers there is now a vacuum cleaner and beer cooler in one; the Brewmboni from Molson Canadian. Perfect for game-night.
The Higher Order Smokers created a way to simply smoke a cocktail or snack, their project at Kickstarter is already backed! And for when you are looking for an easy way to make a cup of coffee: also on Kickstarter, coffee in the form of bags! Just as easy as making yourself a cup of tea.
Click on the title if you like to read the full article. Enjoy reading!
Ave Mario - the biggest London restaurant by Big Mamma
The traditional osteria Ave Mario is London’s new place to pizza, cocktails, and good times. This 7,000 square feet of Italian heaven by the Big Mamma Group will open on the 25th of June by an enthusiastic bunch of 120 Italians.
We first came across the Big Mamma Group in Paris, we even wrote about their enthusiastic use of Instagram Stories in 2017, the guys working at their restaurants we’re really Instagrammable. The Group now has 2 restaurants (soon 3 with Ave Mario) in London, Gloria and Circolo Popolare. In Paris they have 7 restaurants, 1 bar and 1 Food Market. They also have restaurants in Lille (Osteria tradizionale Bellazza), Lyon (Cucina popolare Carmelo) and Madrid (Trattoria & Terrazza Bel Mondo). This is a great restaurant chain to visit if you’re in the neighbourhood!
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’.
A Singaporean company, Forest & Whale, is experimenting with edible and compostable food packaging and Panda Packaging has come up with a reusable bamboo cup with an integrated loyalty program.
Hilton recently shared a fun video encouraging guests to bring their dog to their Pet Hotels in the UK and Ireland and Pepsi opens the very first Fast Beverage Restaurant in the United States, Pep’s Place.
The State of New York will ban the use of plastic amenities in hotels and motels from 2024, and McDonald’s will work with the office of President Biden to raise awareness around Covid vaccinations among Americans.
Mövenpick Thailand offers a temporary package that allows travelers to go in self quarantine for 14 days in luxury. And sustainable hotel chain Habitas intends to realize at least 10 3D-printed hotels in Asia, the Middle East and Africa. Finally, Guinness has recently launched a new stout beer, to all coffee lovers: pay attention!
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Top international chefs will join forces in the We’re Smart Academy, starting on the 10th of May. They share their knowledge about healthy, ecological cuisine in webinars, manuals, cookbooks and Clubhouse sessions with other chefs, food companies and consumers. The academy gets off to a flying start on the first day of the Fruit and Vegetable Week. On the same day, We’re Smart World, the organization behind the week, launches the 5 Radishes Chef Club, an exclusive club for the 79 best vegetable restaurants in the world.
When we see the enormous press interest in the transition of Daniel Humm from Eleven Madison Park (***) to only cooking vegetarian, it is unavoidable that there will also be a boost in vegetarian and vegan cooking. A very positive vibe towards healthier food! With 2 recipes in this article with the Vegetables of the year – Peppers and Fruit of the year 2021: Watermelon, both from the well-known vegetable chef Frank Fol.
Reading time: 4 minutes, required time for the recipes are separately stated.
Restaurant Oh.lala... in hotel W Osaka credits nacasa for concrete
Restaurant Oh.lala... in hotel W Osaka credits nacasa for concrete
Restaurant Oh.lala... in hotel W Osaka credits nacasa for concrete
Restaurant Oh.lala... in hotel W Osaka credits nacasa for concrete
Restaurant Oh.lala... in hotel W Osaka credits nacasa for concrete
Restaurant Oh.lala... in hotel W Osaka credits nacasa for concrete
Inspiration from the Amsterdam based multidisciplinary design studio concrete who signed for the design of restaurant Oh.lala… in the hotel W Osaka! We here at horecatrends like some of the design elements like the lamps, the dots, the wall with the copper pots and pans! And we love the name for the restaurant, it reminded us of restaurant ‘Le Coucou’ in New York, another adorable French language joke!
Located on the third floor of W Osaka, restaurant Oh.lala… offers an all-day international dining experience for its W guests, in collaboration with the chef of Michelin-star restaurant La Cime. Concrete’s local insight of the Japanese Love for French lifestyle & culture formed the inspiration for this bistro-diner. A French atmosphere combined with Osaka boldness: Oh.lala…
This May, Mathew Carver, founder of Pick & Cheese and The Cheese Bar, will finally launch his new restaurant, The Cheese Barge, a double-decker vessel permanently moored on the Grand Union Canal at Paddington Central. Originally scheduled to open in Spring 2020, the barge has spent the last year self-isolating in Somerset, and is now ready to lead the charge in The Cheese Bar’s mission to champion British cheese.
We think we need a ‘Cheese Barge’ as well in Amsterdam but then one with the mission to champion Dutch cheeses! We have the cheese and we have the canals, who’s going to do it?
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’.
Today outdoor diningin the UK reopened! Unfortunately the weather is bad but we wish everybody lots of fun and be careful out there. We’re extremely jealous here in the Netherlands!
This week with links to articles about the reopening of the Brixton Market Restaurants, with their reopening deal: #BackToBrixton and a big loss for culinary Barcelona: the group with the restaurants Tickets, Hoja Santa, Pakta and Bodega 1900 are to close, the only one to remain is Enigma.
This April, French dairy company Bel Brands will launch its own vegan cheese line Nurishh on Amazon Fresh and at select retailers, with further distribution planned for this year.And Coca-Cola launches vending machine subscriptions in Japan.
The restaurant chain Chipotle Mexican Grill announced it will offer debt-free degrees in Agriculture, Culinary, and Hospitality to all eligible employees. Also in the USA: Dwayne ‘The Rock’ Johnson and his tequila brand Teremana launched a ‘guac on the rock’ initiative, to encourage the nation to support local restaurants.
We love a bitter Spritz (like for example with Campari), so we hope that the premix GardenSpritz by Chandon, bubbles with house-made bitters crafted with fresh Valencia oranges, will come to the Netherlands as well. And chef José Andrés known from his humanitarian efforts with his charity, World Central Kitchen, has announced he will open restaurants in Chicago, to start with an all-day café along Chicago River.
Is a podcast studio a plus in a hotel? Wynn Resorts in Las Vegas will have one in the lobby and we spotted more examples over the years.
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Frank’s, a new subterranean bar à vin from the team behind the critically acclaimed French brasserie Maison François, opens on Monday 17th May. Located in the heart of St James’s, 34 Duke Street, beneath the recently opened brasserie, the bar will serve a carefully chosen list of unconventional wines by the glass alongside a regularly changing menu designed with drinking in mind.
We love the concept of a Bar à Vin! Lots of wines by the glass with simple but great food, great concept for a small diner. There are too few of them! We love to see examples like Frank’s or La Cave Septime in the Netherlands as well.
Especially for King’s Day 2024, GiG is launching their hard seltzer ‘GiG Orange Anthem’ with a refreshing orange flavour for the ultimate King’s Day experience. read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
SUSHISAMBA celebrates International Sushi Day | With FIFA World Cup sushi
18-6-2018
In honor of International Sushi Day and in line with the FIFA World Cup, the chefs of SUSHISAMBA have created a delicious Game Sushi Roll. Made from carefully chosen ingredients such as tuna, salmon, yellowtail snapper, shrimp and omakase toppings. The Game Sushi Roll is only served today, Monday, June 18 from 11.30 to 00.30. Nice way to respond to the International Sushi Day and the World Cup. We would put this Game Sushi Roll on the map for the entire championship!
Trends we spotted | Week 24
15-6-2018
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 about the ice cream shop Ben & Jerry’s in London that kicked off a blockchain initiative to let customers offset their carbon footprint. And about the new food app Provision that connects food pantries to eliminate food waste. Parisian confectioner Fauchon is best known for their delicious and beautifully crafted desserts and pastries and now they announced that they will be opening a hotel in Paris, from haute cuisine to hospitality! Who knows maybe guests will find one of their delicious pastries on their pillow after turndown service ;-).
Click on the title if you would to read the full article. Enjoy reading!
Custom-made cheese sculpture | The cheesiest Father’s Day present possible!
15-6-2018
This Sunday we celebrate Father’s Day, and the American company Kraft offered the cheesiest gift possible in an auction! We would love it if we could order a gift like that made from our famous Dutch cheeses next year! Kraft helps Americans to celebrate the man who is sometimes cheesy, but always great, by giving them the possibility to order a Kraft custom-made cheese sculpture of their dad!
The Tacro | The newest croissant-hybrid food craze
14-6-2018
The Vive La Tarte bakery, located in the Ferry Building in San Francisco created the Tacro, the newest croissant-hybrid food craze. You have to eat the Tacro like a taco, it’s stuffed with savoury fillings but it’s made of crispy croissant puff pastry. We wrote about it in our ‘Trends we spotted in week 4 of 2018’ and recently got images, that’s when we decided to write an article about it. And at their Facebook page we saw that they’ve got a new creation: Gotcha Mocha! If you’re a baker you might want to go to San Francisco for inspiration but if you’re a tourist you might consider to simply enjoy a Tacro for lunch at Vive la Tarte!
The lobby of the Mandarin Oriental hotel in Paris | Has the only Christian Louboutin pop-up nail bar
14-6-2018
Mandarin Oriental, Paris will host the French capital’s one and only Christian Louboutin pop up nail bar from 17 June – 7 July 2018. To make the manicure experience even more memorable, guests can enjoy savoury cocktails inspired by the colours and names of the French designer newest nail polishes.
Another example of how to make your lobby more vivid. The Mandarin Oriental ‘s Bar 8 bartenders also created three new cocktails to drink after the 30-minutes Christian Louboutin manicure.
Raffles Europejski Warsaw | 5 Star luxury hotel with a rich history and an impressive art collection
12-6-2018
June 1st 2018 the Raffles Europejski in Warsaw opened. Bringing over 160 years of history and heritage to the culturally rich Raffles Hotels & Resorts brand, this fully restored Polish icon joins Paris (Le Royal Monceau) and Raffles Istanbul as the third European destination where the inimitable Raffles experience can be found. Not only art but also the skill of Polish craftsmanship is represented within the hotel, whether in the lighting, in the carved burl wood headboards, the parquetry floors or the Warsaw skyline etched into the grey marble bathroom walls, rooting Raffles Europejski firmly in Poland. This sense of place is emphasised by the venerated hotel’s location on the historic Royal Route, with views from spacious and elegant guestrooms onto the Old Town, the Presidential Palace and, across the city’s biggest square, to the eternal flame burning at the Tomb of the Unknown Soldier and the leafy Saxon Gardens behind. The 106 rooms and suites are classically stylish with blackened oak floors, contemporary Polish art, a corner library and sleek marble-clad bathrooms with Art Deco touches. All Raffles hotels have their own signature in which art is very important, you will enjoy wandering through the hotels open spaces whilst enjoying the art!
Vegetarian sushi | Ahimi, Unami & Sakimi
11-6-2018
We heard about the very popular vegetarian sushi shop, Beyond Sushi with 6 locations in New York City. Here they serve fish-less sushi and they’re pioneer of the plant-based, sushi movement. But we also read an article about Ahimi, Unami & Sakimi of Ocean Hugger Foods. They unveiled an aggressive expansion plan to take plant-based tuna, salmon and eel to the mainstream.
Trends we spotted | Week 23
8-6-2018
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 about American start-up Kabaq that has developed an Augmented Reality software that enables diners to preview their food through Snapchat World Lens. KFC is testing vegetarian chicken and has a branded pool flotation of Colonel Sanders. We wonder whether we will get another president with a hospitality background after 2020 as president of America for the Democratic Party?
Click on the title if you would to read the full article. Enjoy reading!
CONDIVIDERE by Lavazza | New Ferran Adrià concept opens in Turin
8-6-2018
While planning a trip to France and Italy for September I came across restaurant CONDIVIDERE by Lavazza in Turin. I will most certainly try to make a reservation while in Turin but I think more foodies would love to make a detour for this restaurant. CONDIVIDERE will be housed in the new Lavazza headquarters in the heart of Turin, a symbol of a city that wants to be a leader in haute cuisine, as well as the capital of Italian coffee. CONDIVIDERE by Lavazza is commissioned by Lavazza and designed by Ferran Adrià. The interior space has been designed by Dante Ferretti, while the kitchen and the management of the restaurant will be supervised by Federico Zanasi, a young and brilliant Italian chef. According to some news sites the restaurant will open today the 8th of June, we wish the team lots of fun and success!
Truffles from Wales | The famously difficult-to-cultivate delicacy may now be easier to grow outside of its natural habitat
7-6-2018
A British scientist may have unlocked the key to farming expensive truffles, the famously difficult-to-cultivate delicacy may now be easier to grow outside of its natural habitat. The summer truffles or otherwise known as Burgundy truffles (Tuber Aestivum / Uncinatum) and winter truffles (Tuber Melanosporum) otherwise known as Perigord Truffles are grown by the Welsh Truffle Company. We would love to taste these truffles from Wales!
LaundROO | Lounge and vintage clothing swap powered by LG at Bonnaroo Music & Arts Festival
5-6-2018
LG Electronics USA is taking its “Life’s Good” mantra to the four-day 2018 Bonnaroo Music & Arts Festival, on June 7-10, with the first-of-its-kind “LaundROO Lounge and Vintage Clothing Swap, Powered by LG” – an interactive destination for festival goers to refresh their style, as well as their mind and body. Wouldn’t we want a cutting-edge wash’n’fold service, an air-conditioned lounge equipped with mobile phone charging stations, interactive gaming stations, indoor and outdoor hangout spots and a vintage clothing swap station at festivals in Europe? We’re quite certain that all the Dutch and other European festival goers want to experience #lifesGood and #getDIRTY ;-). The initiative of LG USA made us think of the Miele Power Wash at the Lowlands festival back in 2017. Check out the video from that event below the article.
Conservatorium hotel Amsterdam | VIP Airport Service
4-6-2018
The Conservatorium hotel in Amsterdam is offering VIP Airport Service if you book a minimum length of stay of two nights at one of their Signature Suites, the Concerto Two Bedroom Suite, the I love Amsterdam Suite or the Penthouse Suite. They offer arriving in style: you will be picked up by luxury car right at the foot of the plane which takes you directly to the VIP centre. The service takes care of all practicalities of air travel, while you relax in peace and privacy with your travel companions. In this article some more examples of creating arrival or departure excitement for your guests!
BRAM’S Gourmet Frites | Introduces a ‘Frietje Roti Stoof’
4-6-2018
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.
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!
Entomofagia | Mexican Michelin restaurant Punto MX integrates insects in his tasting menu
28-5-2018
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.
Trends we spotted | Week 21
25-5-2018
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 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!
Restaurant Spyce | Culinary excellence elevated by technology
25-5-2018
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
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.
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!
Dip it, dip it real good | Slim Chickens launched the world’s first dippable billboard
17-5-2018
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.
The Audemars Piquet Hotel des Horlogers | Luxurious ski hotel in Switzerland
15-5-2018
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.
Starbucks | Paper cup recycling launched in the Netherlands
15-5-2018
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.
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!
Blue Matcha | Pink Matcha | Red Matcha
14-5-2018
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.
Trends we spotted | Week 19
11-5-2018
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 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!
