Trends we spotted this week – week 46


  • Trends in het kort

At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week among others, the Nutella burger by McDonald’s and Bistro Vertus in The Hague.

If you like to read the whole article, click the title. Enjoy reading!

Good milk foam in every restaurant without a barista training

It is easy to make good milk foam for your cappuccino; Tjeerd Schravendeel proofs this with the Foam Locus. A simple tool for restaurant employees making milk foam by hand with an espresso machine. With Foam Locus, your steam pistol is always in the right direction, with the right amount of milk. Making it very easy to create good foam with just a small investment for your company.

The product will be launched during the Dutch hospitality fair, Horecava 2017, and already received a nomination for the Horecava Innovation Award.

McDonald’s Italy presents the Nutella Burger

McDonald’s locations in Europe have always placed a stronger focus on pastries than the ones in the United States. Two of the fast food chain’s spots in France and Italy feature their very own bakery section filled with an impressive array of cookies, macarons, pastries, and donuts.

The latest pastry item from the Golden Arches comes by way of Italy in the form of a Nutella Burger, USA Today reports.

While the Nutella Burger doesn’t actually feature any burger meat, McDonald’s Italy describes it as “soft bread with a creamy, indulgent center.”

Bistro Vertus | Wine & Food

The collaboration between several entrepreneurs resulted in a beautiful new company: restaurant-entrepreneurs Marko Karelse from restaurant Villa la Ruche in Voorburg and Martijn Verbruggen & Stefan Verleer from Bouzy Wine & Food in The Hague opened their Bistro Vertus in The Hague last tuesday. Bistro Vertus is situated in a historical building at the Mauritskade and provides bistro dishes prepared by Marko Karelse, combined with the wines and entourage of Bouzy.

Dutch wastewater power for cacao plantations in Dominican Republic

We live in a world with a chocolate crisis. The fertile soil cacao grows on lands that are getting exhausted. The raw materials and nutrition’s extracted from the ground in producing countries are eaten in the west and don’t get back to their origins. Chocolatemakers in Amsterdam have a solution for this problem, with the help of the Dutch water boards and the Tres Hombres. The plan sounds easy, but is unique in the world; struvite (phosphate) extracted by the water boards from the Dutch wastewater, is brought back to the cacao plantations in the Dominican Republic to be used as raw material.

In this way the organisation helps with the nature conservation of the Dominican farmers. The project will start a pilot with local partners.

Waste as a nutrient – in this way the restaurants can still enjoy their chocolate for years.

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