Trends we spotted week 31
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 a recipe for a frozen salted espresso martini cocktail, sound delicious doesn’t it? And Zero sugar wine from Italy from Pure the Winery!
The Virtual Restaurant Association, or VRA is the United States first non-profit with the purpose of qualifying virtual restaurant companies to protect consumer, driver & restaurants on health, safety & profits.
And 2 openings in London for foodies! Brazilian chef Alberto Landgraf will open restaurant Bossa in Marylebone and the two Michelin starred Portuguese chef, Henrique Sá Pessoa will open restaurant JOIA in in London’s first art’otel.
For those who love to bake, check out the inspiring Instagram account of NUDAKE, they opened their fourth location in Seoul with the introduction of a ‘Burger Cake’. And would you pay €60,= for an espresso? They serve it at Ettore’s Espresso Bar at H.R. Owen Bugatti in Mayfair, London.
Restaurant Loetje needs staff, check out what they offer in a market where every restaurant is looking for staff. And check out whether you want to download the Accor’s annual Masters of Travel 2022 report! Accor also published their half year 2022 results.
Click on the title if you like to read the full article. Enjoy reading!
Because we love esma’s! A couple of weeks ago we tasted an espresso martini created with cognac, less sweet and delicious. For the Frozen Salted Espresso Martini recipe you have to go to the website of Food and Wine, link in the title. As they indicate you have to brew espresso first, which is then frozen in an ice cube tray; once the cubes are solid, process them with coffee liqueur, vodka, and simple syrup in a blender until smooth. Make sure to chill the glasses before serving and enjoy right away.
The Virtual Restaurant Association, or VRA is the United States first non-profit with the purpose of qualifying virtual restaurant companies to protect consumer, driver & restaurants on health, safety & profits. The Virtual Restaurant Association will focus on providing free memberships to virtual restaurant companies that have displayed a focus on: health & safety; brand integrity; intellectual property and restaurant profitability.
Virtual restaurants have been a lifeline for many restaurant owners who had to shut down physical locations or limit dining to curbside and take-out only during the pandemic. However, the number of unsafe and copy-cat brands has flooded the market with consumer doubt and unhealthy sanitation practices. The Florida Non-Profit will consistently review new and existing virtual restaurant companies and provide free memberships based on pre-determined criteria. Over the coming months the Virtual Restaurant Association will elect and announce its board members and begin taking applications from potential member companies and restaurant groups.
South America is on every foodies agenda but with the pandemic and of course the costs, it remains a dream for many. But Brazilian super-chef Alberto Landgraf – the man behind one of the 50 Best Restaurants in the World – has announced that he will be opening a restaurant in Marylebone called Bossa. A lot closer for those foodies living in the UK, the Netherlands etc. Alberto Landgraf’s Rio de Janeiro restaurant Oteque was placed at number 47 in the recent World’s 50 Best list. The London venue will open on Oxford Street, beneath the Brazlian consulate on Vere Street. More details in the article on London Eater, link in the title.
London is getting some great chefs joining their culinary scene! The two Michelin starred Portuguese chef, Henrique Sá Pessoa, (restaurant Alma and Tapisco in Lisbon) will open restaurant JOIA (Jewel in Portuguese) in the London’s first art’otel that is scheduled to open very soon. JOIA will offer guests a restaurant, bar and rooftop with dramatic views overlooking the iconic Battersea Power Station and celebrate dishes showcasing Henrique’s vibrant, unique and fresh take on traditional plates using the best of British and Iberian produce. More details in the article on the website of The Nudge, link in the title.
Introduced last year, Gentle Monster‘s NUDAKE dessert shop is now expanding with its new Seongsu, Seoul, South Korea flagship location. Standing as NUDAKE’s fourth location and first exclusive flagship, the opening of the unique space is marked by the introduction of the ‘Burger Cake’. Their ‘Burger Cake’ is available in two sizes. The signature “Onion Pickle Burger Cake” features American cheese, chocolate patties and pickles added to onion cream and the “Corn Ramen Burger Cake” is defined by crispy ramen noodles and savory corn cream. While the “Peak Burger Cake” comes with rich matcha cream and black buns, inspired by NUDAKE’s signature Peak Cake. More details in the article on Hype Beast, link in the title. But for those who love to bake, check out the Instagram account of NUDAKE.
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Bugatti has opened Ettore’s Espresso Bar at H.R. Owen Bugatti in Mayfair, it is their first espresso bar at its London showroom, allowing the public access to what was previously an invitation-only location. The espresso bar is named after the company’s founder and patron, Ettore Bugatti, and serves up all your typical coffee drinks: espresso, lattes, Americanos and the like. But the showstopper is the Ettore Shot, a $60 pull of espresso served in a cup made from the carbon fibre that usually adorns Bugatti’s cars.
All new employees at the Dutch restaurant chain Loetje will immediately receive a permanent position. Not only that, they also get a weekend off every other week. Employees also receive a bonus of between €250 and €1000 if they bring in a friend who also joins the team at Loetje. With this promise Loetje hopes to find new employees to complete the team before the opening of the brand new restaurant in Reeuwijk on August 18. The attractive location can be found at the Elfhoeven, one of the beautiful Reeuwijkse Plassen. Loetje is part of the catering group Restaurant Company Europe (RCE). For RCE, quality for guests and employees is very important. That is why there is a significant investment in employees. This includes good salaries, a pleasant work-life balance, fun staff parties, training and a permanent contract. If you are interested in a job at Loetje Reeuwijk, visit their vacancy website, link in title.
A large part of the calories and carbohydrates in wine are caused by non-fermented sugars. These sugars have not been converted into alcohol and remain in the wine. However, these sugars are not necessary for a good taste. Pure the Winery consists of a group of international wine lovers and a winery in the Piedmont (Italy) and was founded on the vision of keeping these non-fermented sugars out of wine. Pure the Winery sells red and white wine, sparkling white and sparkling rosé. By combining unique and traditional fermentation techniques, they have found a way to naturally convert all the sugars into alcohol. You can read more about this in the FAQ on their website, link in title.
Business travel will decline but become more focused, says a panel of European business leaders responsible for business travel from ten sectors. The panel was convened by global hospitality group Accor for Accor’s annual Masters of Travel 2022 event. This event was created to create a vision for meetings and business travel in a post-pandemic world. During the event, it emerged that sustainability and well-being are two of the most important keywords in a world where financial budgets are being replaced by curbing carbon emissions. Read the whole report, link in title.
Accor also just published their half year 2022 results, which recovered in the second quarter of 2022 in almost all regions to a level close to, if not above, that of 2019. Accor consists of more than 5,100 accommodations and 10,000 food and beverage outlets in 110 countries.