Anne-Sophie Pic & Clare Smyth | International Women’s Day dinner

12-2-2019

Although the International Women’s Day is celebrated on Friday the 8^th of March, two of the world’s greatest chefs Anne-Sophie Pic and Clare Smyth will prepare and host a dinner in honor of it on Monday 11^th March. The dinner will be held in restaurant ‘La Dame de Pic London’ at the Four Seasons Hotel London. Guests will be welcomed to celebrate women working in the restaurant industry. A great example for other female chefs! Why not celebrate the International Women’s Day 2020 with these kind of dinners or lunches to ask attention for women in the restaurant industry? Collaborate with other female chefs and you could even invite speakers about related subjects. To reach more people you might even start a new contest and choose for example ‘the female restaurant owner of the year’.  read more

The interior design of citizenM Shanghai, Hongqiao

12-2-2019

A new location for citizenM, they opened in one of the most up-and-coming business areas of Shanghai: Hongqiao, in the Minhang District. Concrete designed the interior of the freshly built 303-room citizenM hotel. It’s the brand’s second location in Asia (after Taipei North Gate). It is also a second collaboration between citizenM, Shun Tak, China Resources with the creative direction by Concrete. read more

Domino’s Pizza is ‘Paving for Pizza’ in the USA | Don’t let bad potholes ruin good pizza!

11-2-2019

We missed this initiative by Domino’s Pizza  from June last year up to this morning but for once we don’t really mind. This way we can check whether this is just a media stunt or that they’re actually ‘paving for pizza’. As their press release back in June said; “Domino’s is saving pizza, one pothole at a time”. Cracks, bumps, potholes and other road conditions can put good pizzas at risk after they leave the store. Domino’s was hoping to help smooth the ride home for their freshly-made pizzas. Started June last year, Domino’s asked customers to nominate their town for pothole repairs at Paving For Pizza. And as we recently visited the states Florida and New York in the USA we noticed the terrible conditions of the road, so a great campaign by Domino’s Pizza.    read more

Trends we spotted | Week 6

8-2-2019

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 the culinary development in the East of Europe according to Michelin and would you eat squirrel? Furthermore, a link to an exhibition about manhole covers in Tokyo and a new platform foodies should definitely check out, maned Njomly! And London has the first underground farm, the Growing Underground! By the way would you like to eat a polenta dish right from the table?

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Cheeseburger Dumplings | 2019, the year of the crossovers?

8-2-2019

Leonie van Spronsen, lives and works in New York and enjoys new concepts that she spots in the hospitality industry. In this blog she argues for more crossovers in the hospitality industry and gives an example, the cheeseburger dumplings created by Mimi Chengs & Emily. In addition, she thinks that hospitality entrepreneurs should contact friends from within the industry to see what they could create together. Might be a great opportunity to generate more publicity and buzz for your business! She loves to hear (and taste) what you’ve created! read more

Jutter Speijs | The unmanned shop-in-shop solution for the hospitality industry

8-2-2019

Should the minibar belong to the past? It does according to Jutter Speijs. Jutter Speijs offers an unique “Food Market”-retail concept for hotels. The unmanned food markets of the company can be placed in the lobby of a hotel and the guests can decide themselves what they will take up to their room, which makes the minibar unnecessary. Jutter Speijs is already active in several hotels in the Netherlands and hopes to expand locally and abroad this year. read more

Horecatrends | Tips for Culinary videos worth watching – week 6

5-2-2019

YouTube has been a source of inspiration for spotting trends the past few  years. Every day, thousands of movies are uploaded with new and interesting content. We too sometimes use videos as a source of inspiration to write about. With this week again a selection of videos which Vera Rauwerda thinks are cool to watch. Amongst them a video about the real wasabi and why it’s so expensive. Have you ever heard of the Italian Casu Marzu? It seems to be the most dangerous cheese to eat! This video shows the distasteful process of the making! And a video about an incident at the exam of master sommelier exam in the USA, the highest achievable sommelier certificate.

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Avocado fries for the hospitality industry

5-2-2019

During the Dutch hospitality event ‘Horecava’ in January, the co-owner Ron Simpson of the famous Dutch restaurant ‘The Avocado Show‘ introduced a new product ‘Avocado Fries’. Great asset for your snack menu! ‘The Avocado Show’ is going to sell the avocado fries, where Salud Foodgroup Europe BV, European market leader in frozen avocados, provides the distribution. read more

The BreadBot | Bread baked in front of your eyes

4-2-2019

Baked in front of your eyes by a robot, the BreadBot makes bread that is fresh, healthy, preservative free and eco-friendly. The BreadBot from the Wilkinson Baking Company mixes, forms, proofs, bakes and cools bread all on its own. The Wilkinson Baking Company debuted the BreadBot last January at the CES (Consumer Electronics Show) in Las Vegas. This robot baker, a machine that goes from flour to loaf all on its own, harnesses the marvels of modern technology to take us back to the old world with its artisan bread that is tasty and nutritious. We start seeing more and more robot-like machineries in the hospitality industry and retail, like for example ‘The Creator’, a start-to-finish fully automated preparation process to create gourmet burgers. The BreadBot is a new example of this development. Imagine a BreatBot baking fresh buns in your hotel lobby!    read more

Trends we spotted | Week 5

1-2-2019

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 the fact that the owners of Eleven Madison Park in New York will open their first restaurant in London, Davies & Brook at the Claridges’s Hotel and about Stixfresh sticker, which increases the freshness of fruit. Also a link to one of the most Instragrammable chapels in Las Vegas and Ferran Adrià will reopen his famous restaurant El Bulli: not as a restaurant, but also as a knowledge center elBulli 1846. Other news for foodies: great images of the plates at the Bocuse d’Or 2019 the team of Denmark won! And we have read a Dutch article about TerraCycle that is eliminating the idea of waste by recycling the “non-recyclable”. In 2020 the  Hard Rock Hotel Amsterdam American will open and today, February first, a dog restaurant will open in Antwerp! Also in this list of links: gravy candles from KFC and Howard Schultz, former CEO of Starbucks, is exploring an independent 2020 presidential bid.

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‘De Vergaderfabriek’ | The world’s first 3D printed meeting location

31-1-2019

Last week the printing of ‘De Vergaderfabriek’ (the Meeting Factory) started, under great interest from the press. They symbolically placed a time capsule in a cavity of the first 3D printed concrete wall of ‘De Vergaderfabriek’. The time capsule contains letters aimed at the future and which will be opened the moment the building will be recycled in the future. De Vergaderfabriek is located in Teuge, the Netherlands. In Europe it will be the first commercially built 3D-printed building. The building is designed by Pim van Wylick from The Form Foundation.

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The Chef’s Table at Blue Duck Station | Pop-up restaurant in a national park in New Zealand

29-1-2019

Sometimes you just want to be somewhere else when hearing stories or seeing pictures from others. For example, right now we would love to be in New Zealand to enjoy the summer and the nature but also to try the food at The Chef’s Table at Blue Duck Station. Our former colleague Nynke Bijstra currently works at the pop-up restaurant and has sent some pictures. Here you will experience pure and unique ‘fine dining’ under the stars of Blue Duck Station. The pop-up restaurant is located on the highest point of the station and offers an amazing view over the Tongariro and Whanganui National Parks. The pop-up restaurant already opened its doors on the 11th of January and closes on the 9th of March 2019. Coming winter (in New Zealand) a restaurant will be built on the exact same location which will open its doors summer 2020. If you are by any chance in New Zealand before the 9th of March or in the summer 2020, you could choose to enjoy a 10 course dinner by chef Jack Cashmore at this spot. He worked at different restaurants in Europe,  like for example restaurant ‘In de Wulf’ in Belgium. It must be a unique experience, a 10 course dinner at The Chef’s Table at Blue Duck Station!

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The upward-aesthetic light structure of SPINE Rooftop Lounge Beirut

29-1-2019

The unique design of SPINE Rooftop bar Beirut in Lebanon focuses on the sky. The design was conceived on the idea of ​​avoiding the attributes of the roof design, usually aimed at walls or floors, and instead using an upward-aesthetic lighting structure. ”I wanted to animate the air and the structure merged with the landscape”, says the designer Gregory Gatserelia. The lounge, located at one of the highest buildings at Naccache Seaside Road, G1 Building, opened its doors in June 2018 and is now one of the hotspots in Beirut.

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Amzterdamit™ 0.0 | Unique new 0.0 drinks

29-1-2019

An innovation of the Dutch Company  Amzterdamit™ 0.0, they found an unique formula to Manufacture The Amzterdamit™ “ORIGINAL” 0.0 Whiskey, 0.0 Gin, 0.0 Vodka, 0.0 Brandy, 0.0 Tequila and 0.0 Rum. They also created the pre-mix can versions WSKI Ginger Ale, RHM Cola, TQLA Retboel and GHN Tonic, all with a similar taste, smell and experience as the real alcohol products but based on 0.0 Alcohol. Unique is that they extract the alcohol from the original product, and replaced the ‘smooth bite’ by a combination of natural flavors. Amzterdamit™ 0.0  has a patent pending on this process.

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Horecatrends | Tips for Culinary videos worth watching – week 5

28-1-2019

YouTube has been a source of inspiration for spotting trends the past few  years. Every day, thousands of movies are uploaded with new and interesting content. We too use videos as a source of inspiration to write about sometimes. Our colleague Vera Rauwerda made this week selection of  videos which are cool to watch. Amongst them a video about the reason why vanilla is so expensive, fake food in Japan and what’s the reason why we boil lobster alive?

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