Trends we spotted | Week 8
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 articles about a drink making ‘cab’ called Guido, you can call this ‘bar mobile’ to make you a cocktail with an app! And ever heard about Zorbing, we loved the video and regret the fact that we hardly have any hills in the Netherlands.
A link to an article about Jianbing, a popular Chinese street food is becoming a popular lunch dish in New York City, and we understand why! In addition to that an article with some background information about ‘The Basque Culinary World Prize 2019’ that will be held in San Francisco later this year.
A link to an article that will make a lot of pufferfish lovers in Japan happy! In China they have bred a non-poisonous farmed pufferfish! And in Oakville, Canada a second Poop Café will open.
Click on the title if you like to read the full article. Enjoy reading!
A robotic bar installed in an autonomous vehicle that users can ring whenever they want a cocktail. Created by Italian design firm Carlo Ratti Associati (in partnership with MIT, Coca-Cola and Bacardi Rum), the current version of Makr Shakr features two single-armed robots. Responding to customer orders placed via an app, those arms proceed to shake, stir, muddle, strain and pour more than 60 different ingredients.
In the just-announced Guido concept, the Makr Shakr system will be put in an open-sided self-driving vehicle, which users will be able to call to their location using an app. Once the “barmobile” arrives, that same app can be used to order a beverage from it. Customers’ ages will be checked via a scan of their ID, and they’ll be able to pay using their smartphones.
Jianbing, a popular Chinese street food is becoming a popular lunch dish in New York City. In this video more info about Mr. Bing from its founder Brian Goldberg. In short a jianbing is a kind of crepe made from mung bean batter with scrambled egg on top of it, they add chopped scallions, sesame seeds, Hoisin sauce, chili paste, crispy wontons and in addition to that, you can choose one of the many fillings.
Back in October we wrote about Junzi Kitchen, which is a fast casual restaurant serving Northern Chinese bings and noodle bowls. The restaurant was founded by a team of Chinese graduate students at Yale University with locations in New Haven and New York City. Junzi Kitchen combines Chinese culinary traditions and new ideas with a mission to connect more people and cultures through food. They serve chun bings which are getting a lot of attention as Chinese street food!
In 2016 the Poop Café, Toronto’s first toilet themed dessert bar, opened in Korea Town Toronto at Bloor Street West. The potty-themed café, like its counterparts in Asia (for example you will find poop café’s also in Seoul), does serve desserts themed around the dirty deed. Well, we wrote about it but we couldn’t imagine it would be a huge success. It is though! The have a big audience for a café on Facebook (20.000+ followers) and now they’re opening a second location in Oakville Ontario. We still can’t imagine a café like this being a huge success in the Netherlands, but we might be wrong on that one as well!
Pufferfish is a prized delicacy in Japan, where poisonous wild varieties are prepared by skilled chefs. Now the Chinese have bred farmed pufferfish which aren’t fed with the algea that causes the poison.
The Harry Potter Studio Tour have announced their newest development. From April, they’re inviting you to step inside the vaults of Gringotts Bank, for a spellbinding new trip into the Potterverse – as revealed in a tantalising behind-the-scenes video. Check out the video on the website of Secret London in the link.
The winners of these awards, organized by Joe Warwick and Andrea Petrini, have been announced in Paris. ‘The Restaurant of The Year’-award went to the coastal restaurant, Wolfgat in South Africa which was also awarded in the Off-Map category. A category for those restaurants where the journey to get at the restaurant is part of the story. In a video in the link, Chef Kobus van der Merwe tells what the announcement meant for his restaurant and for South African cuisine. Read more about the World Restaurant Awards at this article on the website of Fine Dining Lovers.
And another article of the website of Fine Dining Lovers about The Basque Culinary World Prize 2019. This culinary prize is back with its fourth edition, the international award designed to shine a spotlight on the power of gastronomy to transform society, promoted by the Basque Government and the Basque Culinary Center. This year’s interdisciplinary jury will be chaired by Joan Roca (Spain) and includes, among others, Massimo Bottura, Gastón Acurio, Ferran Adrià, Michel Bras, Yoshihiro Narisawa and Enrique Olvera, as well as academics and renowned international experts in gastronomy. The winner will be announced on 15 July in San Francisco where they will receive a prize of 100,000 euros to be allocated to their charity, during an event hosted by Dominique Crenn.
OGO Rotorua is the world’s largest downhill ball-rolling park and it’s located in New Zealand. They have different tracks, amongst which the Mega Track, which is the world’s longest, fastest and steepest track for zorbing. The Towgo carries the zorbs to the top. Check out the video by ‘Buzzfeed Bring Me’, zorbing might be fun on the sloops in the summer Alps as well.