Trends we spotted | Week 22
At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.
This week, amongst others Virgin Voyages reveals the first look inside its newest ship, Kit-Kat’s airport vending machine rewards travellers with candy and how newcomer Freshii is shaking up the healthy eating scene in the United Kingdom.
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Airports aren’t always synonymous with customer satisfaction, but Kit-Kat is hoping to change that with its new airport vending machine, which offers a free candy bar to those experiencing a flight delay. Chocolate makes everything better, and Kit-Kat is capitalizing on that fact with this unique experience at the São Paolo airport. The candy bars are reserved for those experiencing a flight delay and consumers must scan their boarding passes in the machine in confirm that their flight is on the delayed list. Following this confirmation, the machine will dispense a chocolate bar, offering consumers a little reward for their patience.
Dutch company concrete is working on various spaces within the new ship of Virgin Voyages and is proud to reveal two of them: The Athletic Club and Test Kitchen Restaurant. Virgin revealed the first look inside the ship last week, which is set to launch in 2020. Besides concrete, Tom Dixon and Roman and Williams are also involved in the design of the giant ship.
Who ever said baby bottles were just for babies definitely hasn’t been to Le Refuge des Fondus in Paris. Cleverly ducking the taxes imposed on wine in glasses, the owner of this culinary gem, hidden away in the vibrant bohemian district of Montmarte, decided to offer wine in baby bottles. The restaurants offers a fun culinary experience with scrumptious fondue, wine-filled baby bottles, and engaging conversations with people from all over the world.
Canadian fast-casual chain Freshii launched in the UK earlier this year with ambitious plans to capitalize on the appetite for healthy eating. Canadian Freshii landed in London at the start of 2018 and has aggressive growth plans: it hopes to reach 200 stores in the next five years. Following its first UK location in London’s Chancery Lane, opened in February, a second store is set to arrive in Bow Lane in June 2018 and the first franchised store is launching in Greater London around the same time..
Named Ahimi and Unami, the plant-based tuna and eel created by New York based company Ocean Hugger Foods. Ahimi is introduced in 2017 and made from tomatoes, non-GMO soy sauce, filtered water, sugar and sesame oil. It helps vegetarians and flexitarians to experience the taste of ‘raw tuna’ in sushi, poké, wraps and salads. Unami will be introduced later this year and will be an eggplant-based alternative.
Leading London bar Duck & Waffle has marked National Vegetarian Week (14-20 May) with the launch of a veggie-inspired cocktail menu, called Drink Your Greens. The menu was created by Rich Woods, head of cocktail and spirit development, the Drink Your Greens menu features 10 drinks with a vegetable twist. With for example an Artichoke Negroni, made with Bombay Sapphire Gin, Campari, Martini Vermouth blend and artichoke distillate; and a Martini-style Green Gimlet, a combination of Fords Gin, tomato vine and green leaf distillate, and ‘green’ cordial. Or how about a , made with Russian Standard Vodka, blanched red pepper skin, Noilly Prat Dry Vermouth, red pepper cordial and topped with Prosecco?
Ferran Adrià will finally open his long awaited food lab, elBulli 1846. It’s expected to open sometimes between July and October 2019, on the site of the famous elBulli restaurant in Roses, Spain. The project, named after the number of dishes Adrià estimates were created at the restaurant, had been stalled by environmental concerns, given the site’s location within the Cap de Creus Natural Park. Read the article at Fine Dining Lovers.