{"id":41585,"date":"2016-03-28T11:25:11","date_gmt":"2016-03-28T09:25:11","guid":{"rendered":"https:\/\/www.horecatrends.com\/en\/?p=41585"},"modified":"2016-04-13T09:25:10","modified_gmt":"2016-04-13T07:25:10","slug":"trends-we-spotted-this-week-3","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-this-week-3\/","title":{"rendered":"Trends we spotted this week – week 12"},"content":{"rendered":"

At the redaction of Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we us in our column \u2018Trends we spotted this week\u2019. This week among others \u2018Tiny Irish pub on wheels\u2019, \u2018Gigantic edible Easter bunny\u2019 and \u2018Robots to serve fast food restaurants\u2019.<\/p>\n

Tiny Irish pub on wheels<\/a><\/strong><\/h3>\n

Last St. Patrick\u2019s Day: a small really Irish pub on wheels (kind of a food truck thus) was transported from Ireland to Boston. The Shebeen started in Ireland in 2014, but when its popularity skyrocketed, one was brought to the United States – just in time for one of Boston\u2019s most raucous celebrations. Check out the great pictures at the website of Inhabitat. And for all the food truck owners in the Netherlands, that\u2019s a great goal: being relocated to the USA for festivities!<\/p>\n

Panorama Rail Restaurant<\/a><\/strong><\/h3>\n

Last week the Panorama Rail Restaurant<\/a> has been baptized at the Central Station of Amsterdam. The 65 year old train offers an unforgettable experience. Since April it is possible to enjoy a 4-course dinner during a 2.45 hour tour. The menu is developed by Julius Jaspers! We already wrote about the Panorama Rail Restaurant<\/a>\u00a0which often asks famous chefs to compose the menu.<\/p>\n

Giant edible Easter bunny<\/a> <\/strong><\/h3>\n

Located in London’s Potters Field Park near the London Tower Bridge, Dr Oetker devised a delicious and engaging brand activation in the form of a giant chocolate-made edible installation. Made by specialist baker Juliet Sear over a period of 110-hours, the edible installation used more than 3,000 bars of Dr Oetker’s Fine Cooks\u2019 chocolate.<\/p>\n

Robots to serve fast food restaurants<\/a><\/strong><\/h3>\n

Burger chain Carl’s Jr. is conceptually testing out employee-free locations. The fast food server will utilize robots instead. The restaurants would offer service conducted entirely through technology without the need of any human interaction. Check out the article on Business Insider in which Andy Puzder, the CEO of Carl’s Jr., argues the benefits of employee-free eating establishments include the robots are “… always polite, they always upsell, they never take a vacation, they never show up late, there’s never a slip-and-fall, or an age, sex, or race discrimination case.”<\/p>\n

Vegan ice cream: BiolataGelata<\/a><\/strong><\/h3>\n

Three students from the University of Alberta invented BiotaGelata, a vegan gelato made from a variety of beans which are fermented to create a creamy base. The students exhibited three flavours\u2014maple walnut, passion fruit, and dark chocolate cassis.<\/p>\n

Lollypops with edible flowers<\/a><\/strong><\/h3>\n

Great for the coffee service in restaurants: lollypops with edible flowers in it!<\/p>\n

Theta360<\/a><\/strong><\/h3>\n

With Theta360 you make a 360 degrees shot of your event within 5 seconds. Check out the video on YouTube<\/a>\u00a0to see the possibilities. A great way to spread videos of events.<\/p>\n

Blooming marshmallow from Dominique Ansel<\/a><\/strong><\/h3>\n

The blooming marshmallow is the latest creation of chef Dominique Ansel. The closed marshmallow\u00a0 is served in a cup of hot chocolate the outcome is a beautiful bloom made of marshmallow. Check out the video here<\/a> on Dominique Ansel\u2019s Instagram.<\/p>\n","protected":false},"excerpt":{"rendered":"

At the redaction of Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[80,124,81,133,85,89,109,110,111,112,118,120,123],"tags":[],"class_list":["post-41585","post","type-post","status-publish","format-standard","hentry","category-sector-2","category-p-en","category-drinks-sector","category-retail-sector-2","category-fast-food-sector","category-restaurant-sector","category-trends-2","category-eating","category-drinking","category-design-main-2","category-tech","category-product-2","category-promotion"],"acf":[],"yoast_head":"\nTrends we spotted this week - week 12 | horecatrends.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-this-week-3\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Trends we spotted this week - week 12 | horecatrends.com\" \/>\n<meta property=\"og:description\" content=\"At the redaction of Horecatrends we spot a lot of national and international trends on a daily basis. 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