Trends we spotted | Week 1
At horecatrends.com 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 amongst others the design of the new Hotel Piet Hein Eek in Eindhoven and Horecagroep RCE will open a new restaurant from the chain ‘Stan’ in the Sphinxkwartier in Maastricht in the spring of 2022.
Dutch Brave Food: that is what Katy Elst and Ron Okhuijsen, after more than 25 years of experience as restaurant entrepreneurs, want to put on the map at Blue Bar1 in Utrecht. We spotted ‘Taste the TV’ in Japan (with video) and this Monday, January 10, Beyond Fried Chicken debuts nationwide at KFC®.
Geoffrey is a cute 10-pound delivery vehicle/robot developed by Ignacio Tartavull and Gellert Mattyus of Tiny Mile. And it’s pushed of the streets of Toronto. Great idea for uniform shoes, the Zen Running Club shoes, if you want your restaurant or hotel to be as sustainable as possible. They are 100% vegan and plant-based.
A photo of food taken by writer Nicholas Gill in a famous BBQ joint in Brooklyn, NYC, will be auctioned as an NFT. And global lifestyle icon Martha Stewart will open her first-ever restaurant, The Bedford by Martha Stewart at Paris Las Vegas in Spring 2022.
Click on the title if you like to read the full article. Enjoy reading!
Designer Piet Hein Eek officially opened Hotel Piet Hein Eek in October 2021. It is located on the top floor of Piet Hein Eek’s ‘factory’ at Strijp-R in Eindhoven (City in the south of the Netherlands). With the arrival of the hotel, this is the first time that the guest can be fully immersed in Eek’s material, colour, design, antiques, art, music and hospitality. Great images under the Dutch article on Entree Magazine, link in the title.
Horecagroep RCE will open a new restaurant from the chain ‘Stan’ in the Sphinxkwartier in Maastricht in the spring of 2022. Despite these difficult times, a new location will be opened. With this new location, Stan now has five restaurants and RCE is once again creating a contemporary place where guests can enjoy surprising dishes and music. In addition, it is the first location for RCE in this gastronomic city. The four existing Stan restaurants are located in Arnhem, The Hague, Utrecht and Zeist.
Last autumn, the new positioning of Stan (formerly Stan&co) was launched, with Stan’s culinary journey of discovery as the common thread. Whether you are an experienced or inexperienced food traveler, Stan opens the world to food and drinks, inspired by current trends, such as shared dining, street food and making conscious choices. You can also come to Stan for a pleasant evening because of its own evening programming with DJs. We wrote about Stan&co before.
Dutch Brave Food: that is what Katy Elst and Ron Okhuijsen, after more than 25 years of experience as restaurant entrepreneurs, want to put on the menu at Blue Bar1. The couple has been running restaurant Goesting in Utrecht for twenty years and now it is time for a new adventure. The couple wants to serve dishes from the sea in a responsible way. They use special and innovative methods, such as the culinary use of cultivated seaweed.
The idea has been around for a few years: a food bar where many local products are used that do not unbalance the natural ecosystems. Conscious choices about products and their suppliers are an important aspect of Blue Bar1’s purpose. This food bar will be targeting a younger crowd that would like to get acquainted with local products. At Goesting it is more difficult to serve that target group because the audience there is very diverse. More information is to be found in the Dutch article in the Restaurantkrant, link in the title.
Geoffrey is a cute 10-pound delivery vehicle developed by Ignacio Tartavull and Gellert Mattyus of Tiny Mile. It’s not really a robot; it actually is a cyborg: “a combination of a living organism and a machine,” piloted remotely by a human using a computer and a joystick. But now the city of Toronto has banned what it calls “micro-utility devices” from the sidewalks and bike lanes after complaints from the Toronto Accessibility Advisory Committee and the non-partisan Accessibility for Ontarians with Disabilities Act Alliance (AODA). The latter writes that “disability community advocates have called for robots to be banned from sidewalks because they endanger safety and accessibility for people with disabilities, seniors, children and others.”
The Zen Running Club, founded by three partners with a history in fashion, got together and thought; “If the biggest brands were starting out today, what would they do differently?” The answer is, “Pretty much everything.” Zen Running Club shoes are plant-based and 100% vegan. To leave a small footprint, they are made from sugarcane and tree fibers. Inspiration for uniform shoes, if you want your restaurant or hotel to be as sustainable as possible?
In July, an unimpressive image of brisket slices, pickles, rolls and a pint of beer in a tray went viral. Nothing too groundbreaking in that, you might think. But the unassuming JPEG may come to represent a new chapter on how we consume food in the digital age. Taken by writer Nicholas Gill in a famous BBQ joint in Brooklyn, NYC, the photo will be auctioned as an NFT. And the starting bid will be 5 ETH (ethereum) — currently around $12,000. What will the future hold? Interesting article at the website of Fine Dining Lovers, link in the title.
A NFT is a Non-fungible token, or a link (a type of ownership) on a blockchain of an account to a unique (non-exchangeable) digital item via a smart contract. NFT is a way of linking ownership to digital objects.
Global lifestyle icon Martha Stewart has been inspiring people worldwide to entertain since the start of her career. This spring, she’ll bring her celebrated Martha Stewart lifestyle brand to life with her first-ever restaurant. The Bedford by Martha Stewart, a fully-immersive restaurant concept designed to bring Martha’s famed country farmhouse in Bedford, NY, to life, will open at Paris Las Vegas in Spring 2022.
Martha and her team of culinary experts are developing delicious, seasonal dinner, weekend brunch, and holiday menus that feature exceptional quality and creativity. Signature menu items will be created from sourcing seasonal, high-quality ingredients from various local purveyors and some of Martha’s personal favorites, including the Las Vegas Farmers Market, Dartagnan Inc., Urbani Truffles, Roe Caviar, Frog Hollow Farm, Jasper Hill Farm, Vermont Creamery, among others. More information in their press release on PRNewswire, link in the title.
Kentucky Fried Chicken and Beyond Meat® are kicking off the new year with a Kentucky Fried Miracle as the highly-anticipated plant-based* Beyond Fried Chicken makes its nationwide debut. Beginning Monday, January 10, KFC restaurants across the U.S. will offer Beyond Fried Chicken for a limited time, while supplies last. Actress and Creator, Liza Koshy, to star in Kentucky Fried Miracle campaign. More information in their press release at PRNewswire, link in the title.
A Japanese professor has developed a prototype lickable TV screen that can imitate food flavours, another step towards creating a multi-sensory viewing experience. The device, called Taste the TV (TTTV), uses a carousel of 10 flavour canisters that spray in combination to create the taste of a particular food. The flavour sample then rolls on hygienic film over a flat TV screen for the viewer to try. More information at the article at Reuters, link in the title.
Although this device doesn’t look like it’s easy to implement at home, we can’t wait for food shows with taste experience!