{"id":44985,"date":"2017-01-20T14:54:31","date_gmt":"2017-01-20T13:54:31","guid":{"rendered":"https:\/\/www.horecatrends.com\/en\/?p=44985"},"modified":"2017-01-20T14:54:31","modified_gmt":"2017-01-20T13:54:31","slug":"trends-we-spotted-week-3-2017","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-3-2017\/","title":{"rendered":"Trends we spotted | week 3"},"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 amongst others, eat and watch Ratatouille at restaurant Dertien and the new food trend 2017, Plankton!<\/p>\n

If you like to read the whole article, click the title. Enjoy reading!<\/p>\n

McDonald\u2019s delivery service USA tested in Florida<\/strong><\/a><\/h3>\n

McDonald\u2019s begins testing delivery service late January at nearly 200 restaurants in Orlando, Tampa and Miami. Customers can order online, off the menu and have their food delivered to their door via UberEATS.<\/p>\n

AB InBev opened first London pub under Goose Island brand<\/a> <\/strong><\/h3>\n

The maker of Stella Artois moved into the pub-restaurant sector with a pilot site, devoted to the Goose Island beer, which is opened in December in London. Anheuser-Busch InBev, also the brewing giant behind Budweiser, is going to roll out their first European chain of pubs based on its popular US craft beer brand Goose Island. They announced its move into the pub industry with their first food-led pub pilot in London called the Goose Island Vintage Ale House, and a second site planned for the capital next year alongside a third in Belgium.<\/p>\n

Food Movie @ Dertien \/ Kids edition<\/strong><\/a><\/h3>\n

Restaurant Dertien will organize the Food Movie @ Dertien \/ Kids edition at Wednesday the 1st of february at 2 pm. Parents and children can watch the famous animation movie Ratatouille for \u20ac 12,= per person. Included in the entrance fee is a platter with ratatouille from the wood oven. When ratatouille is not really your cup of tea or to healthy you can also pick the freshly made Croque Monsieur as an alternative. Very cool initiative to attract more guests to your restaurant during the quiet moments of the week.<\/p>\n

Plankton | New foodtrend 2017<\/strong><\/a><\/h3>\n

You have probably already heard of plankton multiple times in your live. Maybe you recognize the small organism from the animation movie Spongebob. Fine Dining Lovers recently wrote an article about plankton used in the kitchens of Michelin star restaurants. Why we should use it? Plankton is an entirely natural product rich in minerals like iron, calcium, phosphorus, iodine, magnesium, potassium, omega 3 and six fatty acids, and vitamins E and C, making it incredibly good for us. The expectation is that the product will find his way to other restaurants during the coming months.<\/p>\n

Insects in standard products<\/strong><\/a><\/h3>\n

If you find yourself grocery shopping at COOP supermarkets in Switzerland in the near future, it may pay to check the ingredients list twice. From this year the supermarket will process insects into the hamburgers and meatballs. The supermarket wants to encourage people to eat products more friendly to the environment. We now know that insects ask much less energy from the planet than meat. We are curious if and when COOP Netherlands will start selling these products as well.<\/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":3,"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":[124,133,80,85,89,109,110,111,114,120,123],"tags":[],"class_list":["post-44985","post","type-post","status-publish","format-standard","hentry","category-p-en","category-retail-sector-2","category-sector-2","category-fast-food-sector","category-restaurant-sector","category-trends-2","category-eating","category-drinking","category-sustainability","category-product-2","category-promotion"],"acf":[],"yoast_head":"\nTrends we spotted | week 3 | horecatrends.com<\/title>\n<meta name=\"description\" content=\"A new 'Trends we spotted' eat and watch Ratatouille 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