Trends we spotted | Week 35
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, among other links to 2 articles with inspiration for bakeries, such as ‘Pie Night’ from Dominique Ansel Kitchen in New York and small, bread cubes from ‘MilkCow in Boots’ from Korea.
But also inspiration for pizzerias, like a pizza & prosciutto tower from the Luigia Group and in the USA Beyond Fried Chicken ™ passed the test, within 5 hours all vegetarian pieces of chicken were sold during a test!
The Belgium/Dutch restaurant ‘Frites Atelier’ sells the tastiest fries in Europe according to Big Seven Travel. And inspiration for hotels: have you already received a request from an influencer to livestream a ‘mukbang’ at your place? The W hotel in Washington D.C. has created the ‘Sip & Slurp’ arrangement!
Click on the title if you like to read the full article. Enjoy reading!
A team of independent and experienced travel journalists and writers have shared their knowledge about the best places in Europe to eat fries and from there they compiled a Top 50 list. BigSevenTravel.com writes international travel guides with up to date sightseeing hotspots around the world. This time it was the turn of fries in Europe. And the fries from FRITES ATELIER have been chosen as the very best! The description:
“The winner could never come from any other country but Belgium, given their huge passion for all things frites and the quality of their offering. They take things to a whole new level at Frites Atelier. With multiple shops across Belgium and The Netherlands, you simply have to add their chips to your foodie bucket list. Absolutely world-class and undoubtedly the best fries in Europe.”
The annual tradition at Dominique Ansel Kitchen: ‘Pie Night’, the start of the pie season. At ‘Pie Night’ they serve in one hour unlimited slices of pie (10 kinds including sweet and savory) and their team goes around with buckets of ice cream to make your sweet pie slices à la mode. They also serve up a special craft cocktail and there’s warm mulled cider. This year is extra special as they’ve asked some of their chef friends and industry leaders to share their favourite pie recipes as part of the pie line-up – including Martha Stewart, Jean-Georges Vongerichten, Ruth Reichl, Danny Meyer, and Aaron Franklin.
Check out the images of the cube-shaped bread at Visit Seoul in the link in the title or just google their images! They look cute and delicious. According to Visit Seoul has the bread been fermented at low temperatures which means a healthy bread that doesn’t sacrifice flavour. There are 8 varieties of bread in total; some of the flavours are cream cheese, blueberry, whole grain, olive, and chocolate. ‘MilkCow in Boots’ also sells flavoured milk; the milk is flavoured naturally with different flavours of tea.
At Instagram we came across this Pizza & Prosciutto tower! A totally different way of presenting all the best from Italy! Spotted at the Instagram page of restaurant Luigia Group with restaurants in Switzerland (Gèneve, Lausanne, Nyon, Sion, Fribourg and Zurich) and Dubai.
Sip & Slurp at W Hotel | A room service package letting guests partake in the mukbang livestreaming phenomenon
Mukbang, originating in South Korea, involves influencers streaming themselves as they gorge on massive quantities of food. At the W hotel in Washington DC guests receive a feast – consisting of (among many other things) lobster tails, filet mignon, cherry pie, and the hotel’s Big Belly burger – as well as a lapel mic and cell phone stand, for 285,- US dollar. The W hotels filmed its first mukbang delivery with Queer Eye’s Antony Porowski. The Sip & Slurp package will be available to order until the end of the year and may be offered at other W hotels in the future. Spotted via the daily trend newsletter from Trendwatching and we are curious when the first Dutch hotels will appear in a ‘mukbang’! At least you can show your entire room service menu!!
Kentucky Fried Chicken® was the first national U.S. QSR (quick service restaurant) to introduce a plant-based chicken, in partnership with Beyond Meat®. Beyond Fried Chicken™ made its debut August 27 in a limited test. The new plant-based Beyond Fried Chicken offers the finger lickin’ good fried chicken flavor only KFC can deliver as a perfect choice for those searching for plant-based meat options on-the-go. KFC’s plant-based ‘chicken’ sold out in five hours, people like Beyond Meat’s alternative, apparently.