Trends we spotted | Week 17
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 Château Galoupet in France, they produce exceptional sustainable rosé and Accor, Ennismore and Country Garden’s Funyard will develop more than a thousand JO&JOE hotels in China.
Stumptown Coffee Roasters partnered with Oatly to serve first-annual ‘Earth Day Latte’ and we can imagine the Pearlsuites by Pierpaolo Lazzarini at our Dutch lakes!
A 50-Pin Challenge with Bowling at the Kabukicho’s Shinjuku Copa Bowl, inspiration for other Bowling centers? And in Amsterdam the Anatara Grand Hotel Krasnapolsky recently reopened under the Anatara brand!
Spicy McNuggets return at some McDonald’s locations in the USA for a limited time only. What would your guests like to return on your menu? And a special initiative of chef Niko Romito, the ‘Niko Romito method’ it includes 7 techniques of ‘food transformation’, we spotted it in an Instagram post of the World Economic Forum.
The Fazer Xylitol factory has started operations in Lahti, Finland. The new state-of-the-art factory showcases a unique example of circular economy – a patented process transforms upcycled oat hulls into sustainable xylitol.
Last year restaurant Eleven Madison Park (***) switched to an entirely plant-based menu, and now Daniel Humm starts delivering its green ethos to home kitchens: Eleven Madison Home. And in Berlin Domino’s pizza delivers pizza with robots which are using the sidewalks.
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Multinational luxury conglomerate LVHM has recently acquired Provincal Cru Classé estate Château Galoupet. The company aims to rehabilitate the vineyard to produce not only exceptional rosé, but exceptionally sustainable rosé. LVHM has already begun converting the estate to a certified organic producer – one of only five Cru Classé estates certified organic. The estates’ Galoupet Nomade wine will be packaged in flat plastic bottles made entirely from recycled plastic collected from coastal areas and provided by Prevented Ocean Plastic. In addition to being 100 per cent recycled and 100 per cent recyclable, the plastic bottles also weigh much less than traditional glass – at just 63 grammes, the new bottles are up to 10 times lighter than glass. They also produce rosé which is being sold in sustainable glass bottles, check out the video below. More in the article at Springwise, link in the title.
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Accor, Ennismore and Country Garden’s Funyard to develop more than a thousand JO&JOE hotels in China
Accor in collaboration with Ennismore last week announced an unprecedented long-term master franchise agreement with Country Garden’s core alliance enterprise, Funyard Hotels and Resorts. Together with Funyard, one of the top hotel and property developers in China, Accor and Ennismore will introduce the lifestyle brand JO&JOE to China, with a commitment to open at least 1,300 JO&JOE hotels, representing more than 100,000 guestrooms. Funyard will be the exclusive strategic partner of the JO&JOE brand in China. More information in their press release, link in the title.
Last week was Earth Day (April 22, 2022) and, Stumptown Coffee Roasters teamed up with Oatly, the world’s original and largest oat milk company, to serve their first ever ‘Earth Day Latte’, a ‘Rose Gold’ flavored latte made with Oatly oatmilk, Supernature (Stumptown’s new organic coffee blend), rose water, and honey—served up exclusively in a non-disposable mug or tumbler. The “Earth Day Latte” was available Friday, April 22nd through Sunday, April 24th at participating Stumptown locations in Portland, LA, and NYC. For every latte sold, Stumptown and Oatly donated $1 each to Zero Foodprint. An idea for other coffee shops to create some ‘Earth Day’ attention?
Interesting development for hotels near the water, an easy way to create more rooms with the Pearlsuites by Pierpaolo Lazzarini. We could imagine them floating at the Dutch lakes! The Pearlsuite is a floating unit designed to revolutionize the seaside hospitality market. Designed for Italian mobility brand Jet Capsule, the Pearlsuite measures 7m in diameter, offering up to 22 sqm of interior space as well as a walkable external deck. The concept is targeted to both existing and future beach resorts, providing them with the opportunity to expand their number of rooms in a matter of weeks, with zero carbon footprint, zero infrastructures, and at a very low implementation cost. Check out the images or the video below, at the website of Designboom, link in the title.
That’s one pin for every year they’ve been in business. The popularity of bowling tends to wax and wane over the years, and it could be argued the high water mark for the sport in Japan occurred during the ’70s. That’s also when Shinjuku Copa Bowl opened in the Kabukicho area of Shinjuku, Tokyo. In celebration of still going strong after half a century, Shinjuku Copabowl is hosting the 50-Pin Challenge. In this test of bowling prowess, 50 pins are lined up in a single lane and anyone who can get a strike will win ‘a month’s worth of free-game coupons’. A great way to celebrate an anniversary as bowling centre. More details at the website of Soranews, link in the title.
Anantara Grand Hotel Krasnapolsky Amsterdam reopened. The hotel is a modern interpretation of a 155-years-old icon in the heart of Amsterdam, facing the National Monument and Royal Palace on Dam Square. The site of royal weddings and receptions for over 150 years, the hotel offers exceptional convenience at the heart of the city and easy access to Amsterdam’s best attractions and experiences. They have 2 restaurants, Grand Café Krasnapolsky on Dam Square and Michelin-starred restaurant The White Room and the bar The Tailor.
The burger chain has announced they’re bringing back the spicier take on their McNuggets, but only at a limited number of locations and only for a limited time. About half of America’s McDonald’s locations are getting back the spicy nuggs which were launched in 2020 in the wake of Wendy’s spicy chicken nugget success and billed at the time by MickeyD’s as the “first time we’ve introduced a new flavor of our classic Chicken McNuggets in the U.S. since they came to menus in 1983.” More details in the article on Food and Wine, link in the title.
Inspiration for other countries? The return of a special product? It’s kind of popular, we spotted the limited edition return of the Szechuan Sauce.
Niko Romito has earned 3 Michelin stars in just 7 years for his Ristorante Reale in Italy. We spotted his method in an Instagram post of the World Economic Forum (see below), in the link in the title you will find his explanation of the ‘Metodo Niko Romito’. He started a collaboration with the Sapienza University in Rome to launch a campus where chefs can absorb his food philosophy.
Niko Romito has developed a set of standard replicable procedures for any hospital kitchen that ensures the ‘gentle transformation’ of food during the cooking phase. As demonstrated by the measurement of the pro- and antioxidant properties, pre- and post-transformation, conducted by the laboratory of the Analysis Group, cooking at low temperatures, sous vide, steamed, at high temperatures using natural protective films and specific conservation techniques all ensure an ideal consistency that brings out flavor and conserves the nutritional properties of each ingredient. Overall, the new protocol guarantees easier preparation, thanks to preliminary preparations that require only a quick regeneration before serving, which are also easy to assemble and provide highly satisfying consistency and flavor. If the key word in cooking is ‘preserve’, for the human body it is ‘cure’, because a proper diet can truly be a medicine for the human organism.
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The award-winning Fazer Xylitol factory has started operations in Lahti, Finland. The new state-of-the-art factory showcases a unique example of circular economy – a patented process transforms upcycled oat hulls into sustainable xylitol. The Finnish food experience company – Fazer is first in the world to produce xylitol from oat hulls. This sweetener can replace sugar and in addition also has moisturising and cooling effects, all desired benefits in applications ranging from food to cosmetics and pharmaceuticals.
Facts about xylitol: Xylitol is a sweetener produced from xylose. Xylose is found in various plants and trees such as birch, beech, corn and oat hulls. Xylitol is low in calories (60% of the calories in sugar) but as sweet as sugar. Xylitol has an approved EFSA (European Food Safety Authority) health claim. The daily use of xylitol is globally recommended by many dental associations to reduce the risk of caries. Industrial production of xylitol is a Finnish innovation, the industrial production started in 1975. The most popular xylitol products are chewing gum and pastilles. Link to their press release in the title.
Last year restaurant Eleven Madison Park (***) switched to an entirely plant-based menu, and now Daniel Humm starts delivering its green ethos to home kitchens. In the Instagram post below the chef announces Eleven Madison Home, a new plant-based, weekly, home delivery from the restaurant, designed to make it easy to eat more plants, one day at a time. The Weekly Box delivery arrives to your door with a full day of plant-based meals—from breakfast, to lunch, dinner, snacks, and desserts, plus curated pantry favorites from our chefs. Each delivery is different, with a weekly-changing menu designed to show just how delicious plant-based food can be. Each box purchase includes a donation to Rethink Food.
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Loyal to its track record of delivery innovation, Domino’s Pizza is bringing robotic deliveries to customers in the German capital, in cooperation with AI-tech company TERAKI. This is the first delivery robot to be granted an official permit to operate in Berlin public spaces; making it the only robot in Germany currently operating on city sidewalks and not on a campus or a confined area. More information in the article at i-micronews, link in the title.