{"id":46126,"date":"2017-03-24T12:25:42","date_gmt":"2017-03-24T11:25:42","guid":{"rendered":"https:\/\/www.horecatrends.com\/en\/?p=46126"},"modified":"2017-03-24T12:25:54","modified_gmt":"2017-03-24T11:25:54","slug":"trends-we-spotted-week-12-2017","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-12-2017\/","title":{"rendered":"Trends we spotted | Week 12"},"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 Dunkin\u2019 Donuts with a Dutch twist and a pop-up restaurant in the Wolvenplein prison in Utrecht.<\/p>\n

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

Cigar and beverage pairing menu at Four Seasons Washington<\/strong><\/a><\/h3>\n

The Bourbon Steak at Four Seasons Hotel Washington, offers its first cigar and beverage pairing menu. The event with the name Sip & Smoke will launch from Monday the 27th<\/sup> of March till Friday the 31st<\/sup> of March. The Sip & Smoke pairing menu showcases a carefully selected rotation of premium cigars with a range of unorthodox, complementary drinks, intended to enhance the experience. From craft cocktails to fine wines and spirits, the choices of Mason Foster, the certified tobacconist pushes the envelope of accepted standards.<\/p>\n

Dunkin\u2019 Donuts Amsterdam is selling donuts with a Dutch twist<\/strong><\/a><\/h3>\n

Yesterday Dunkin\u2019 Donuts opened its first store in the Netherlands. In the upcoming years Dunkin\u2019 Donuts wants to open 25 additional stores in the Netherlands. The new establishment has several scoops. The interior of the store is designed according to the new Dunkin\u2019 Donuts identity. Exclusive for the Netherlands, Dunkin\u2019 Donuts added donuts to the assortment which are named after Dutch icons such as \u2018Delfts Blauw\u2019 (Delftware), \u2018de Tulp\u2019 (The Tulip) en \u2018de Molen\u2019 (The Windmill). Also a new coffee cookie will arrive, a donut with a traditional Dutch cookie taste.<\/p>\n

Boutique Fitness Club | Krush-It in Braga, Portugal<\/strong><\/a><\/h3>\n

Krush-It is a new boutique fitness club concept launched in the Nova Arcada shopping centre in the ancient city of Braga in northwestern Portugal. At the website of The Coolhunter lots of pictures of this boutique style fitness club. It\u2019s created for the Kalorias fitness club chain by architects Jo\u00e3o Amaral and Manuela Tamborino, founders of Est\u00fadio AMATAM. It must be highly inspiring to fitness in a surrounding like this. The fitness club landscape in Portugal\u2019s urban areas is highly competitive and it is dominated by a few chains with large-size facilities competing on cost.<\/p>\n

Pop-up restaurant De Lik opens in Utrechts\u2019 prison \u2018Wolvenplein\u2019<\/a><\/h3>\n

Pop-up restaurant De Lik (Dutch slang for prison) opened the 23rd<\/sup>\u00a0 of March in prison \u2018de Wolvenplein\u2019 in Utrecht located on the Wittevrouwensingel. Currently the prison is used for meetings and other business related events. Because of the restaurant, the prison will be accessible for people who always wanted to have a look inside the Wolvenplein prison. Freek van Kooten on behalf of De Lik: \u201cWe hope to create an unforced, relaxed atmosphere with good food and nice wines. The colors and materials of the building will be shown in the furniture and mastic. With the restaurant, we hope that everyone who already would like to have a look inside the prison is going to, while enjoying a great dinner.\u201d<\/p>\n

Zero waste club \u2018De Fruithaven\u2019 | Clubconcept of the future? <\/strong><\/a><\/h3>\n

An interesting article written by Marlou Kusters on the website of Munchies about a new club \u2018De Fruithaven\u2019 in Rotterdam. De Fruithaven will open mid-April and is going to be located in a huge building between the Rotterdam fruit harbors. While people are partying, waste from local restaurants will make sure that enough electricity goes to the club in order to keep the music playing.<\/p>\n

Seacuterie | salami or sea-lami<\/strong><\/a><\/h3>\n

An article at Fine Dining Lovers about sea-lami, pastrami salmon, salmon rillette, tuna bresaola, octopus torchon, scallop mortadella and for example swordfish ham, in short about all seacuterie. In this article a couple of chefs creating their seacuterie, like David Burke (Tavern62, NYC), Aaron Black (PB Catch Seafood and Raw Bar, Palm Beach Florida), Markus Glocker (B\u00e2tard in TriBeCa, New York) etcetera.<\/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":[80,81,89,98,124,105,133,109,110,111,114,115,116,120,121,123],"tags":[],"class_list":["post-46126","post","type-post","status-publish","format-standard","hentry","category-sector-2","category-drinks-sector","category-restaurant-sector","category-hotel-sector","category-p-en","category-leisure-sector-2","category-retail-sector-2","category-trends-2","category-eating","category-drinking","category-sustainability","category-pop-up-main-2","category-co-creation","category-product-2","category-place","category-promotion"],"acf":[],"yoast_head":"\nTrends we 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