Trends we spotted | Week 7


  • Trends in het kort

At Horecatrends 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 about ‘cauliflower pizza crust from California Pizza Kitchen’, golden wings at Buffalo Wild Wings during the Olympics and another example of a collaboration between a restaurant and a jeweller. This time you’re served a £50,000 margarita under surveillance of two bodyguards!

Click on the title if you would to read the full article. Enjoy reading!

French chef gave back his Michelin star last fall and is rewarded another by Michelin this year

Chef Jérôme Brochot first won his Michelin star in 2005, and maintained it by pouring resources into his kitchen. As the economy worsened in his less picturesque part of Burgundy (Montceau-les-Mines), he lowered his prices from around $115 for dinner to about $30 and gave back his Michelin star. With the re-awarding of the star this January, he thinks Michelin is showing that gourmet, high-level food doesn’t have to always carry an astronomical price tag. The chef is taking a bit of a victory lap, calling this the first populist Michelin star—though the street food vendors in Singapore and Bangkok who’ve won stars themselves may disagree. Energized by the announcement, he’s ready to keep pushing forward and hold onto the recognition. “It will be seen if my star is maintained in a year,” he told HuffPo France. “In the meantime, I’ll continue to adapt so that people leave their homes, come to my restaurant, and spend a good night.”

KFC | Free scratch-n-sniff Valentine’s Day cards

KFC is giving out free scratch-n-sniff Valentine’s Day cards, complete with food puns and the scent of fried chicken. The cards come in four varieties, each with its own KFC pun and a picture of Colonel Sanders next to one of the fast food chain’s menu items. These Valentine’s cards are certain to please anyone with an affinity for the brand or for fried chicken.

Collaborations between restaurants and jewellers popular | A margarita for £50,000

Mexican restaurant Cantina Laredo in Covent Garden in London is serving up a truly extravagant margarita priced at the eye-watering sum of £50,000 (That’s about $69,300). The price includes not only some exceptional cocktail ingredients but also a 4.1-carat diamond. The cocktail must be pre-ordered and comes with two security guards. Another collaboration between a restaurant and a jeweller! Last week we wrote about Beauty & Essex that created an extravagant special for this Valentine’s Day dinner including a diamond as well.

The gym of the future is closer than you think | Turn gas stations into fuel for our bodies stations

More cars are relying on electricity instead of gasoline for energy. In the near future more and more autonomous vehicles are expected to be on the road. So what do you do with all of those perfectly-placed fuel stations in every community? In a new “Get Pumped” partnership between Reebok and global architecture and design firm Gensler, they’ve reimagined an adaptive reuse of gas stations across the country as Fitness Hubs, where people can prioritize their mental and physical wellness.

Olympics | Gold topped chicken wings at Buffalo Wild Wings

From the beginning of the Olympics guests of Buffalo Wild Wings could ask for some ‘bling’ on their wings and get a generous golden topping sprinkled over the top. It comes at no extra charge, and can be applied to any flavour Buffalo’s got on the menu. The ‘gold’ is the wing chain’s play at getting the crowds in to watch the Winter Olympics.

California Pizza Kitchen | Nationwide launch of cauliflower pizza crust

California Pizza Kitchen (CPK) has celebrated many “pizza firsts” over the years, from inventing the iconic Original BBQ Chicken Pizza in 1985, to becoming the first national restaurant to offer gluten-free crust on its menu in 2013. Today, CPK continues its legacy of pizza innovation with the nationwide introduction of Cauliflower Pizza Crust – a first from a national restaurant brand. CPK’s Cauliflower Pizza Crust offers guests a delicious new pizza crust option that’s made with high-quality, gluten-free ingredients*, lower in carbs than CPK’s classic hand-tossed pizza dough, and a unique source of vegetable fuel. Following a highly successful limited preview in select Southern California locations in late 2017, guests nationwide can now order their favourite CPK pizza on cauliflower-based crust.

Although we have seen cauliflower pizza crusts in the Dutch supermarkets we haven’t seen them in the pizza chains yet.

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