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 Halo Burger that will open the first vegan burger joint that sells the Beyond Burger in London and the Amsterdam-based The Avocado Show will open a restaurant in Brussels by the end of this month. And more vegan news: in London you can follow a fast track vegan chef course! In New York at the Time Warner Center David Chang opened a Korean wrap bar, Bāng Bar. We also spotted crystal cordless lamps!
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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 an article about Crossroads Kitchen that serves luxury plant-based seafood towers for vegetarians! But also a link to an article about the new fish markets in Tokyo, Toyosu Market and Panera Bread started a campaign around food transparency: ‘Food Interrupted’. McDonald’s started with testing ‘cold brew coffee’ in all their San Diego based restaurants. Further we show links to Christmas flavoured chips, Starbucks opens their first U.S. signing store and in London a restaurant called ‘Potus’ will open next week!
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Pillows Grand Hotel Reylof, situated at the Hoogstraat in Ghent, will open its doors on the 6th of October. The Louis XIV style townhouse hotel with 157 rooms, bars, an extensive living room, salons (for both business and private meetings) and a spa was completely renovated into a boutique hotel. Modest luxury with soft colors and rich natural materials will determine the atmosphere. Not only the hotel was renovated, the well-known LOF Restaurant has also been completely renewed. Unique is that the restaurant gets the signature of Ron Blaauw – one of the most well-known star chefs in the Netherlands. Blaauw will translate his successful Ron Gastrobar concept for LOF.
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 2 articles about the digital developments in the coffee world in China where speed and efficiency play an increasingly important role. Also a nice idea for ice cream parlours, an ice cream sample platter with all flavours in the display! In addition, we received the message that Bird Brewery from Amsterdam scored 5 times gold at the World Beer Awards 2018, in the article a list of the winning beers! Also a link to a new restaurant in Amsterdam to put on your list to visit if you’re a foodie and if you are going to Brussels, check out the recently opened food market, Food District.
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 self-guided tours at the Louvre, narrated by Beyoncé and Jay-Z and ‘Pool is Cool’ in Brussels, they try to re-introduce open air swimming here. With the current heatwave in Northern Europe we sympathize with them! And a set menu yakitori counter from Tokyo (Torishiki, * Michelin star) will be opening in New York in 2019. Just guess how much you have to pay for chicken skewers here! Gold leaf ice cream has been spotted in London as well!
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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.”
Wyfold Vineyard Brut inspiratiebron voor kleur English Sparkling
The colour institute Pantone and Laithwaite’s Wine, the UK’s largest online wine merchant, have partnered up to introduce a new Pantone color ‘English Sparkling’. The color English Sparkling, an off-white cream, is created to celebrate the meteoric rise of the English Quality Sparkling Wine in recent years. No longer viewed as an outsider, English Sparkling has gained accolades and acclaim from all corners of the globe. Taking the battle of the fizzes outside of the drinks world for the first time, the new English Sparkling shade challenges ‘Champagne’ as the go-to colour term within design and interior circles.
This December, Bubbledogs, the gourmet hotdog and champagne bar, will be getting in the Christmas spirit, bringing back Londoners’ favourite: The Santa’s Sausage. Topped with all the festive favourites, Sandia Chang has been busy in the kitchen, designing the very special turkey hot dog with Christmas stuffing, cranberry chutney, crispy brussels sprouts, parsnip chips and gravy. This year, guests can also choose to pimp up their Santa’s sausage with the luxury addition of truffles, for a little extra. read more
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 hotel in Belgium where you can rent a goldfish to keep you company and about meat smoothies for those having trouble eating.
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Toast Ale is on a mission to prove that the alternative to food waste is delicious. The Toast Ale is an award winning beer brewed using fresh surplus bread that would otherwise be wasted. Perhaps a nice idea to serve as beverage at toasty restaurants?! read more
We’re already in the third week of October, and more and more festive inspiration is popping up online. Pinterest remains a wonderful source of ideas, read more
We’ve been enjoying glorious summer weather for a few weeks now, and the popular seasonal drinks are already known. Mocktails, cocktails, spritz variations, rosé, and read more
