{"id":50515,"date":"2017-11-17T10:04:35","date_gmt":"2017-11-17T09:04:35","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=50515"},"modified":"2017-11-17T10:17:20","modified_gmt":"2017-11-17T09:17:20","slug":"trends-we-spotted-week-46-2017","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-46-2017\/","title":{"rendered":"Trends we spotted | Week 46"},"content":{"rendered":"

At Horecatrends 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 \u2018Trends we spotted this week\u2019. This week, amongst others about a no photo zone at the Waterside Inn and the Michelin guides have been released in Germany and \u2018Kyoto & Osaka\u2019.<\/p>\n

Click on the title if you would to read the full article. Enjoy reading!<\/p>\n

Instagramming not allowed at The Waterside Inn in England<\/strong><\/a><\/h3>\n

No phone zone – The Waterside Inn by the family Roux, asks diners not to Instagram. The debate about food photography in restaurants has been reignited. The Waterside Inn has requested to keep their phone in the pocket during diners. Founder Michel Roux has put up a sign asking people to refrain from taking pictures of their meal at the three-Michelin-starred Bray restaurant. His son Alain Roux, who took over as chef-patron in 2002, declined to comment on the restaurant\u2019s policy when contacted by BigHospitality\u200b, but Michel told The Daily Mail\u200b <\/a>he was getting \u2018so upset\u2019 about diners trying to get the perfect Instagram shot rather than enjoying their meal.\u00a0 We put a card at the door saying \u2018No photos, please\u2019\u201d, he said.<\/p>\n

Win an overnight stay at this AirBnb location made of Lego<\/strong><\/a><\/h3>\n

Airbnb has teamed up with the Lego House in Denmark to create \u2013 you guessed it \u2013 an Airbnb made entirely of Lego. There are Lego chairs, Lego tables and a bed (with a mattress not made of Lego, thankfully) resting in Lego. When you arrive at the airport you get picked up in a Lego car, which takes you to a Lego restaurant, where you make your dream meal out of Lego and then Lego robots make the real thing for you. There are 25 million Lego Bricks used for realising this Airbnb.<\/p>\n

Michelin stars Kyoto and Osaka 2018<\/strong><\/a><\/h3>\n

The\u00a0Michelin Guide to Kyoto and Osaka 2018<\/em>\u00a0has been released and the big news is that Japan now has two new, three-Michelin-star restaurants.\u00a0 Lida<\/em>\u00a0in Kyoto and\u00a0Hajime<\/em>, a French-influenced spot in Osaka that pays tribute to “the balance and harmony of nature, earth and space,”. According to its website has Hajime a signature dish comprised of 110 herbs and vegetables, what is worth 3-michilin-stars.<\/p>\n

Michelin stars Germany 2018<\/strong><\/a><\/h3>\n

Michelin has also released the Michelin Guide to Germany this week. At restaurant Atelier in Munich chef Jan Hartwig, formerly of Sven Elverfeld’s three-Michelin-star Aqua restaurant in Wolfsburg, has earned his third star. Four new 2 star restaurants are added to the list. Check out the complete list at the link.<\/p>\n

Chefs at one of the world\u2019s best restaurants work no more than 8 hours a day<\/strong><\/a><\/h3>\n

Interesting read and video at Fine Dining Lovers about Magnus Nilsson of the 2 Michelin star restaurant F\u00e4viken about the work-life balance from chefs. \u00a0At his restaurant in Sweden chefs work 8 hours a day, meaning a 40 to 45-hour week, plus they get five weeks holiday a year. Check out his views and it might inspire you to cut the hours of your staff.<\/p>\n","protected":false},"excerpt":{"rendered":"

At Horecatrends we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends 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":[80,81,124,85,89,98,109,110,112,113,120,121,122],"tags":[],"class_list":["post-50515","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-hotel-sector","category-trends-2","category-eating","category-design-main-2","category-hospitality","category-product-2","category-place","category-people"],"acf":[],"yoast_head":"\nTrends we spotted | Week 46 | horecatrends.com<\/title>\n<meta name=\"description\" content=\"A new \u2018Trends we spotted this week\u2019 with amongst others top chefs who work only 8 hours a day and do get 5 weeks holiday and the Airbnb made from Lego\" \/>\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-week-46-2017\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Trends we spotted | Week 46 | horecatrends.com\" \/>\n<meta property=\"og:description\" content=\"A new \u2018Trends we spotted this week\u2019 with amongst others top chefs who work only 8 hours a day and do get 5 weeks holiday and the Airbnb made from Lego\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-46-2017\/\" \/>\n<meta property=\"og:site_name\" content=\"horecatrends.com\" \/>\n<meta property=\"article:published_time\" content=\"2017-11-17T09:04:35+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-11-17T09:17:20+00:00\" \/>\n<meta name=\"author\" content=\"Marjolein van Spronsen\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Marjolein 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-week-46-2017\/\",\"url\":\"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-46-2017\/\",\"name\":\"Trends we spotted | Week 46 | horecatrends.com\",\"isPartOf\":{\"@id\":\"https:\/\/www.horecatrends.com\/#website\"},\"datePublished\":\"2017-11-17T09:04:35+00:00\",\"dateModified\":\"2017-11-17T09:17:20+00:00\",\"author\":{\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/6991c37cea63375734df82189bc434f3\"},\"description\":\"A new \u2018Trends we spotted this week\u2019 with amongst others top chefs who work only 8 hours a day and do get 5 weeks holiday and the Airbnb made from Lego\",\"breadcrumb\":{\"@id\":\"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-46-2017\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-46-2017\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-46-2017\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.horecatrends.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Trends we spotted | Week 46\"}]},{\"@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\/6991c37cea63375734df82189bc434f3\",\"name\":\"Marjolein van Spronsen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/166605ee592e40a4d405e08822d1af2a41cc59723472c9cad8c5d0c17f369c7b?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/166605ee592e40a4d405e08822d1af2a41cc59723472c9cad8c5d0c17f369c7b?s=96&d=mm&r=g\",\"caption\":\"Marjolein van Spronsen\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Trends we spotted | Week 46 | horecatrends.com","description":"A new \u2018Trends we spotted this week\u2019 with amongst others top chefs who work only 8 hours a day and do get 5 weeks holiday and the Airbnb made from Lego","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-week-46-2017\/","og_locale":"en_US","og_type":"article","og_title":"Trends we spotted | Week 46 | horecatrends.com","og_description":"A new \u2018Trends we spotted this week\u2019 with amongst others top chefs who work only 8 hours a day and do get 5 weeks holiday and the Airbnb made from Lego","og_url":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-46-2017\/","og_site_name":"horecatrends.com","article_published_time":"2017-11-17T09:04:35+00:00","article_modified_time":"2017-11-17T09:17:20+00:00","author":"Marjolein van Spronsen","twitter_misc":{"Written by":"Marjolein van Spronsen","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-46-2017\/","url":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-46-2017\/","name":"Trends we spotted | Week 46 | horecatrends.com","isPartOf":{"@id":"https:\/\/www.horecatrends.com\/#website"},"datePublished":"2017-11-17T09:04:35+00:00","dateModified":"2017-11-17T09:17:20+00:00","author":{"@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/6991c37cea63375734df82189bc434f3"},"description":"A new \u2018Trends we spotted this week\u2019 with amongst others top chefs who work only 8 hours a day and do get 5 weeks holiday and the Airbnb made from Lego","breadcrumb":{"@id":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-46-2017\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-46-2017\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-46-2017\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.horecatrends.com\/en\/"},{"@type":"ListItem","position":2,"name":"Trends we spotted | Week 46"}]},{"@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\/6991c37cea63375734df82189bc434f3","name":"Marjolein van Spronsen","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/166605ee592e40a4d405e08822d1af2a41cc59723472c9cad8c5d0c17f369c7b?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/166605ee592e40a4d405e08822d1af2a41cc59723472c9cad8c5d0c17f369c7b?s=96&d=mm&r=g","caption":"Marjolein van Spronsen"}}]}},"_links":{"self":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/50515","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\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/comments?post=50515"}],"version-history":[{"count":2,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/50515\/revisions"}],"predecessor-version":[{"id":50517,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/50515\/revisions\/50517"}],"wp:attachment":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/media?parent=50515"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/categories?post=50515"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/tags?post=50515"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}