{"id":43064,"date":"2016-07-15T15:44:25","date_gmt":"2016-07-15T13:44:25","guid":{"rendered":"https:\/\/www.horecatrends.com\/en\/?p=43064"},"modified":"2016-07-15T15:44:25","modified_gmt":"2016-07-15T13:44:25","slug":"trends-we-spotted-this-week-week-28","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-this-week-week-28\/","title":{"rendered":"Trends we spotted this week \u2013 week 28"},"content":{"rendered":"

At 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 use in our column \u2018Trends we spotted this week\u2019. This week among others, articles about several exceptional ice cream flavours, humor around the Brexit with a dating site called LovEUactually, gaming with hyper-reality at Madame Tussauds in NYC and the Dutch \u2018Traffic Jam Food Festival\u2019. And KFC Hong Kong debuted finger lickin\u2019 good nail polish!
\nIf you like to read the whole article, click the title. Enjoy reading!<\/p>\n

Speaking about exceptional ice cream flavours<\/a><\/h3>\n

Just imagine: Wasabi Gelato, Lobster Ice Cream (with real pieces of lobster in it), Fried Chicken and Waffles Ice Cream which is being sold at Coolhaus in NYC, The Secret Breakfast (ice cream with cornflakes and bourbon), Summer Corn (ice cream made of corn), the Grapefruit Negroni Creamsicle (with Campari and grapefruit) or the Thai Peanut Butter Pretzel (made of peanutbutter & pretzels)! At the website of Urban Daddy more examples of exceptional ice cream flavours can be found!<\/p>\n

\u201cHyper-Reality\u201d experiences at Madame Tussauds in New York City<\/a><\/h3>\n

Partnering with Sony and The Void, Madame Tussauds NYC has launched Ghostbusters: Dimension a hyper-reality experience pairing the real world with the virtual one. We wrote about the VR park The Void<\/a> in Utah before but the park still hasn\u2019t opened yet so at this moment the closest thing to experience the almost real or hyper real is at Madame Tussauds at Time Square. And check out youtube<\/a>!<\/p>\n

Traffic Jam food festival<\/a><\/h3>\n

The first \u2018traffic jam food festival\u2019 was organised last Tuesday in the Netherlands. The organisation of the festivals asks attention with this playful campaign to the lack of good and fresh food at petrol stations. \u201cWe see this as a cheerful encouragement for petrol station operators and truck stops to do something with this signal. Particularly in the evening hours in which there is nearly anything good to eat near the highways\u201d says Dagmar Pijnappels (marketing agency SUPERMINDS), one of the three people behind the traffic jam festival. One of the other initiators is The Food Line-up.<\/p>\n

\ud83d\ude09 LovEUactually. Very romantic. Very comedy<\/a><\/h3>\n

We had to laugh about it, a dating app for anti-Brexit voters! An app that seeks to connect those who voted against Britain leaving the EU.<\/p>\n

Best airport restaurant worldwide<\/a><\/h3>\n

To eat at the best airport restaurant in the world you need to fly to or from the Charles de Gaulle Airport near Paris. Michelin\u2013starred chef Guy Martin\u2019s restaurant \u2018I Love Paris\u2019 won this award at the Airport Food and Beverage (FAB) Conference and Awards 2016. Open since 2015, it serves classic French dishes such as blanquette de veau and pot-au-feu, as well as burgers and seafood. Check out the article at Fine Dining Lovers for more great airport restaurants.<\/p>\n

KFC nail polish<\/a><\/h3>\n

In May KFC Hong Kong announced the launch of two edible nail polishes. Only for customers in Hong Kong. The polishes are made with natural ingredients and come in two varieties and colours: Original and Hot & Spicy. Once consumers have applied the polish and allowed it to dry, then can then lick their nails again and again to enjoy the flavour of KFC chicken. Finger lickin\u2019 good ;-).<\/p>\n","protected":false},"excerpt":{"rendered":"

At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, 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":[80,81,124,85,89,109,110,111,113,120,119,121,123],"tags":[],"class_list":["post-43064","post","type-post","status-publish","format-standard","hentry","category-sector-2","category-drinks-sector","category-p-en","category-fast-food-sector","category-restaurant-sector","category-trends-2","category-eating","category-drinking","category-hospitality","category-product-2","category-price","category-place","category-promotion"],"acf":[],"yoast_head":"\nTrends we spotted this week \u2013 week 28 | horecatrends.com<\/title>\n<meta name=\"description\" content=\"We pick the most interesting trends to write articles about, the smaller trends we use in our column Trends we spotted this week.\" \/>\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-week-28\/\" \/>\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 \u2013 week 28 | horecatrends.com\" \/>\n<meta property=\"og:description\" content=\"We pick the most interesting trends to write articles about, the smaller trends we use in our column Trends we spotted this week.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-this-week-week-28\/\" \/>\n<meta property=\"og:site_name\" content=\"horecatrends.com\" \/>\n<meta property=\"article:published_time\" content=\"2016-07-15T13:44:25+00:00\" \/>\n<meta name=\"author\" content=\"Robin van Spronsen\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Robin van Spronsen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-this-week-week-28\/\",\"url\":\"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-this-week-week-28\/\",\"name\":\"Trends we spotted this week \u2013 week 28 | horecatrends.com\",\"isPartOf\":{\"@id\":\"https:\/\/www.horecatrends.com\/#website\"},\"datePublished\":\"2016-07-15T13:44:25+00:00\",\"author\":{\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/31b5252a38e5f460445bed63f9f80416\"},\"description\":\"We pick the most interesting trends to write articles about, the smaller trends we use in our column Trends we spotted this week.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-this-week-week-28\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-this-week-week-28\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-this-week-week-28\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.horecatrends.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Trends we spotted this week \u2013 week 28\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.horecatrends.com\/#website\",\"url\":\"https:\/\/www.horecatrends.com\/\",\"name\":\"horecatrends.com\",\"description\":\"Van Spronsen & Partners horeca-advies\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.horecatrends.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/31b5252a38e5f460445bed63f9f80416\",\"name\":\"Robin van Spronsen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/0f9072ee045cca4cfaa48054523ceed11a25d2e5d0801cdc9515590573b1ac21?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/0f9072ee045cca4cfaa48054523ceed11a25d2e5d0801cdc9515590573b1ac21?s=96&d=mm&r=g\",\"caption\":\"Robin van Spronsen\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Trends we spotted this week \u2013 week 28 | horecatrends.com","description":"We pick the most interesting trends to write articles about, the smaller trends we use in our column Trends we spotted this week.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-this-week-week-28\/","og_locale":"en_US","og_type":"article","og_title":"Trends we spotted this week \u2013 week 28 | horecatrends.com","og_description":"We pick the most interesting trends to write articles about, the smaller trends we use in our column Trends we spotted this week.","og_url":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-this-week-week-28\/","og_site_name":"horecatrends.com","article_published_time":"2016-07-15T13:44:25+00:00","author":"Robin van Spronsen","twitter_misc":{"Written by":"Robin van Spronsen","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-this-week-week-28\/","url":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-this-week-week-28\/","name":"Trends we spotted this week \u2013 week 28 | horecatrends.com","isPartOf":{"@id":"https:\/\/www.horecatrends.com\/#website"},"datePublished":"2016-07-15T13:44:25+00:00","author":{"@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/31b5252a38e5f460445bed63f9f80416"},"description":"We pick the most interesting trends to write articles about, the smaller trends we use in our column Trends we spotted this week.","breadcrumb":{"@id":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-this-week-week-28\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.horecatrends.com\/en\/trends-we-spotted-this-week-week-28\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-this-week-week-28\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.horecatrends.com\/en\/"},{"@type":"ListItem","position":2,"name":"Trends we spotted this week \u2013 week 28"}]},{"@type":"WebSite","@id":"https:\/\/www.horecatrends.com\/#website","url":"https:\/\/www.horecatrends.com\/","name":"horecatrends.com","description":"Van Spronsen & Partners horeca-advies","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.horecatrends.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/31b5252a38e5f460445bed63f9f80416","name":"Robin van Spronsen","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/0f9072ee045cca4cfaa48054523ceed11a25d2e5d0801cdc9515590573b1ac21?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/0f9072ee045cca4cfaa48054523ceed11a25d2e5d0801cdc9515590573b1ac21?s=96&d=mm&r=g","caption":"Robin van Spronsen"}}]}},"_links":{"self":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/43064","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/comments?post=43064"}],"version-history":[{"count":1,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/43064\/revisions"}],"predecessor-version":[{"id":43065,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/43064\/revisions\/43065"}],"wp:attachment":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/media?parent=43064"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/categories?post=43064"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/tags?post=43064"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}