Trends we spotted | Week 2
At horecatrends.com or hospitalitytrends.eu 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’.
This week, links to articles about plant-based braised beef by Fable Food Co and Five Guys has partnered with Radius Networks to roll out curbside & in-store pickup.
The 2021 Food Trends Report by Fine Dining Lovers – with trends like Plant Power, Brunchfast en Linner, Kitchen Co-Ops and Ghostronomy. And here in the Netherlands the bagels from Bagels & Beans are now sold at most Jumbo Supermarkets.
This March, the founders of Assembly Underground in Leeds will launch a brand-new food and entertainment space, Society Manchester at Barbirolli Square. And we spotted E-bike parking units, called the HAVN, with built-in storage and charging by a Belgium start up called Streetwaves. Interesting for restaurants and hotels near bike routes!
British Airways has recently roped in Michelin-starred chef, Tom Kerridge to design a gourmet food menu for its economy class passengers. And a list of all the planned openings of the Accor Group in 2021, an encouraging development outlook!
Click on the title if you like to read the full article. Enjoy reading!
Since the beginning of January, the well-known organic sesame and whole grain flour bagels from the Dutch Bagels & Beans chain have been exclusively available at Jumbo Supermarket. This collaboration ensures that all bagel lovers can bake the original bagels at home. This is the first time that Bagels & Beans offers one of its products outside of its own catering industry. “At Bagels & Beans we are continuously looking for market expansion and suitable partnerships.” Founder Ronald Bakker explains. “Jumbo’s mission is to make tasty and healthy food accessible to everyone. This ties in seamlessly with what Bagels & Beans stands for. We are therefore very proud that our bagels are now available at most of the more than 680 Jumbo supermarkets.”
An article from November last year, but an interesting one. Fable Food Co launched its signature plant based Braised Beef in all Woolworths in June of that year and as from November also all 470 Coles stores around Australia. Special is that they didn’t seek the way to the media through a fast food chain but they asked a Michelin chef to experiment with it!
They’re endorsed by celebrity chef Heston Blumenthal who uses it in his Michelin Star restaurants, Fable is a whole food plant-based meat alternative with a slow-braised meat texture that replicates the appearance and taste of slow cooked pulled meats but is made with 62% shiitake mushroom and other all-natural plant-based ingredients. It’s developed by chef and mycologist Jim Fuller and 2018 Australian Organic Farmer of the Year Chris McLoghlin.
“2020 will be a year to remember for many reasons, not least for being one in which the food industry battled an unforgettable storm. A year in which our relationship with food, cooking and dining out evolved, and one in which restaurants and chefs pivoted, petitioned and re-examined the way they fed people, ultimately sculpting the new food landscape that lies ahead of us, perhaps forever.” Introduction by Ryan King, Editor-in-Chief, Fine Dining Lovers. Below an overview of Identified Trends for more detailed information, link to the article of Fine Dining Lovers in the title. An interesting article to read!
- Love For Local; an increased sense of local responsibility accelerated by the disruption of international supply chains.
- Plant Power; further reduction in consumption of meat and animal products with chickpeas a key ingredient trend.
- 3. Food & Fashion; as consumers become more conscious about food ethics, this will translate to the clothing sector such garments made from mushroom leather.
- Brunchfast and Linner; traditional eating times blur as restaurants adapt to new hours to keep their doors open and kitchens in service amidst ever-changing legislation.
- Smells Like Craft Spirit; continued growth in craft spirits including countries like Mexico, South Africa, Lithuania, Cambodia and even a spirit made in Kyrgyzstan from mare’s milk.
- People Before Profit; the industry’s commitment to improving staff welfare and industry transparency will only continue to strengthen.
- Boat-to-Box; The fish market was one of the quickest food supply chains to pivot and this led to a more open-minded approach to cooking fish.
- Kitchen Co-Ops; Chefs, restaurateurs and shift workers have used the downtime to reflect on the dysfunctions of the industry and resolve to improve them.
- High Cuisine; Legislative changes fuelled by a consumer desire means this could finally be the year we see cannabis cuisine go mainstream.
- The Chefs Comes to You; Chefs are creating alternative revenue streams that fall far away from traditional restaurant models.
- Culinary Collabs; More collaborative delivery menus, one-off menus, and cross-collaborations of suppliers’ products.
- HomeCooking 2.0; increased culinary confidence that has seen people recreating more restaurant-style meals at home will continue
- Ghostronomy; Restaurants – especially in the fine-dining sector – will look to create sister services from within their concept to maintain revenue streams.
This March, the founders of Assembly Underground in Leeds will launch a brand-new food and entertainment space, Society in Barbirolli Square, Manchester. A fresh addition for the city’s thriving cultural scene, the all-day space will be a hub for street food, craft beer, wine and cocktails with an impressive line-up of talented independent chefs and a packed program of events and entertainment. Set to launch in late March 2021, the all new 8,000 sq ft hub will feature five independently owned kitchens, a cocktail bar and specialist taproom by Hebden Bridge-based craft brewery Vocation. Confirmed traders for the launch include Slap & Pickle diner serving a menu of burgers, vegan burgers and loaded fries; pan-Asian specialists Manzoku Street Food, and Falafel Guys who will bring their signature falafel wraps and shawarma to Manchester for the first time. Completing the line-up, founders of local restaurant Elnecot will launch their new concept Dokes Pizzeria at Society, serving fresh stone-baked pizzas. As the lights go down, the space will transition into a bustling evening destination, inviting in local workers and residents to gather for a drink at the cocktail bar or freshly brewed pints from Vocation’s taproom. Featuring a rotating line-up of resident DJ’s spearheaded by Manchester party favourites, Regal Disco, a smattering of Manchester special guest DJ’s, as well as Pete from London indie darling, On The Corner Records and curated daily playlists, Society will be the ideal spot for couples and groups to gather.
The e-bike parking units by the Antwerp-based firm Streetwaves is called the HAVN. It’s a combined parking, storage and charging unit for e-bikes. The HAVN is a steel cabinet with a lid that the user’s own bicycle lock is looped through, securing both the storage locker and the bike. Inside is a standard power socket, so cyclists no longer need to bring bikes or batteries indoors for charging, and removable batteries can be safely locked away while charging. More at the website of Trendwatching but it sounds like an ideal parking facility for those restaurants or hotels who have lots of e-bikers as guests.
Five Guys has partnered with Radius Networks, a location-based technology company, to roll out FlyBuy Pickup, a curbside and in-store pickup solution. Five Guys is leveraging FlyBuy to track the arrival of both the customers and third-party delivery drivers and to make operational decisions to maximize food freshness and to minimize wait times. FlyBuy uses proprietary technologies to gain visibility into the customer and third-party delivery drivers’ journeys by accurately predicting ETA and alerting the restaurant when the customer or driver is within a certain radius of the restaurant, upon entrance to the property, and when they have arrived in a virtual pickup zone. In addition, Five Guys staff receives timely audio and visual alerts so they can perfectly time the food readiness with the arrival of the customer or delivery driver. The FlyBuy Pickup by Radius Networks is also used by Domino’s UK.
Most of our reader will be familiar with the meals that Michelin starred chefs have made for our Dutch carrier KLM, they are made for the Business Class passengers. British Airways has recently roped in Michelin-starred chef, Tom Kerridge to design a gourmet food menu for its economy class passengers, but you have to pay for them. The menu has been created with a special focus on British provenance. Check out the menu items and prices at Luxury Launches, link in the title.
Accor is kicking off the year with an encouraging development outlook and a full schedule of new hotel openings around the world. While 2020 was a year of unprecedented challenges – not the least of which were felt among the travel and hospitality sectors – Accor maintained a steady pace of development and continued to sign new projects, leading to a robust roster of new hotel openings throughout 2021. In their lifestyle category you can expect the openings of Mondrian Shoreditch London; JO&JOE Vienna Westbahnhof; SO/ Sotogrande Resort & Spa; SLS Dubai and 25hours Dubai.
Accor’s luxury segment will also make headlines in 2021 with the Banyan Tree Doha in Qatar and Raffles openings in Udaipur and Jeddah. Fairmont will see the much-anticipated opening of the Fairmont Century Plaza in Los Angeles, along with Fairmont Windsor in England; Carton House, a Fairmont managed hotel in Dublin; Fairmont Ramla Riyadh; Fairmont Ambassador Seoul; and, Fairmont Tagazhout Bay in Morocco. Sofitel will bring French sophistication to several new destinations including Seoul, Hangzhou, and Adelaide. More about their brand MGallery at their press release, link in the title.