Trends we spotted | Week 21
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’.
The public voting for the Impact Shakers Awards for sustainable and inclusive startups and scale-ups has opened and you will soon be able to play real life Mario Karts in London and in Utrecht (the Netherlands)!
Burger King will soon open a temporary meatless restaurant in Germany in cooperation with The Vegetarian Butcher and Belgian brewer Grimbergen will be brewing premium beers in its Brussels Abbey Monastery again, after 200 years.
Researchers from Carnegie Mellon University may have found a solution for high pasta packaging costs with flat-packed pasta, without compromising on texture and taste! And an interesting article about the origin of Susumu Kakinuma’s ‘Tokyo Pizza’.
Click on the title if you like to read the full article. Enjoy reading!
In March we wrote about the Impact Shakers, the first European awards for sustainable and inclusive startups. The public voting opened today (May 25th) for the The Impact Shakers Awards. People all over Europe can vote for the innovative startup or scale-up with a solid business model that will make the biggest impact on the planet and society. Winners will be announced on June 21st and receive access to unique networking opportunities, prizes to accelerate business growth, and are being invited to participate in an intensive bootcamp to secure alternative funding. About the founders of the impact startups, they have announced that they’re more diverse: 48 European sustainable, inclusive impact startups were selected for The Impact Shakers Awards; 48% of the applicants have at least one founder that identifies as a woman; 30% have a migration background; 66% of the applicants have received some type of funding, predominantly through grants or business angels.
All 12 winners will be invited to participate in an intensive bootcamp to raise alternative funding.
Using physical karts along with a combination of augmented reality and digital projections, ‘Chaos Karts’ looks to bring video game-style kart racing to the real world. Chaos Karts will open in Shoreditch this August. More at the website of gamespot, link in the title. For those living in the Netherlands: we will be able to visit a Mario Karts like attraction in Utrecht as well! It will open in the third quarter of 2021 in House of Karts and it will be named ‘Crazy Karts’.
On June 7th, Burger King transforms one of its restaurants in Cologne, Germany to an entirely meatless one. Working with The Vegetarian Butcher, this outlet will serve items like the plant-based Whopper and a Halloumi King, as well as introducing the somewhat oddly named plant-based Long Chicken Burger. Unfortunately, only for 4 days!
On the 27th of May, Belgian brewer Grimbergen opens its doors as it unveils its innovative new brewery inside the famous Grimbergen Abbey in Brussels, Belgium. It is the first time in 200 years that beers have been brewed inside the walls of the abbey, with beer-making ceasing after the building was destroyed during the French Revolution. The Abbey Brewery will serve as an innovative hub, combining brewing traditions drawn from the ancient books of the abbey’s library with new and innovative techniques to craft unique limited-edition batches of exceptional premium beers. To celebrate, Grimbergen has released three exciting new brews – Grimbergen Magnum Opus Brut Beer, Grimbergen Ignis Quadruple and Grimbergen Astrum Pale Ale.
The three-dimensional shape of pasta makes packaging harder and more expensive, but the different shapes are loved by all. To combat the issue, a research team at Carnegie Mellon University may have found the answer; flat-packed pasta. The team started with flat pasta dough, made from Semolina flour and water, and pressed tiny, patterned grooves into the surface. When the pasta is dunked into hot water, the patterns of the grooves cause it to bend and form traditional tube, spiral and twist shapes. The result both looks and tastes like traditional pasta. Check out the video, text continues below the video.
An article for pizza lovers at the website of Fine Dining Lovers about Tokyo Pizza. The Tokyo pizza journey started in Italy and can be traced to one man named Susumu Kakinuma and his legendary Tokyo pizzeria Seirinkan. He backpacked there and loved pizza and back in Japan he had an oven built on what he saw in Naples but using Japanese stones. It’s the way that he stretches the dough out where he picks up the edge of the dough with his hands, and then stretches from the edge, creating a rippled crust. There are these pinches all around the outside of the crust, instead of a perfectly round edge. It’s a rippled edge but also a big poufy crust. And he adds salt all over the top of the pizza before it goes in the oven, as well as salt on the floor of the oven. The latest is a great trick to prevent the first burns of the dough! The salt takes the first heat. I heard about this trick before and use it to make my pizza’s and flammkuchen!
Because of the success of Seirinkan, and the subsequent Tokyo pizzerias that followed like Savoy, PST, and Il Pappalardo (in Kyoto), the idea of Tokyo-style pizza began to take shape and started to emigrate from the land of the rising sun to Bangkok, Singapore, Kuwait, London, Dubay, Perth and a new opening in Los Angeles. Interesting article to read. ^Marjolein