{"id":53008,"date":"2018-06-01T14:09:14","date_gmt":"2018-06-01T12:09:14","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=53008"},"modified":"2018-06-01T14:09:14","modified_gmt":"2018-06-01T12:09:14","slug":"trends-we-spotted-week-22-2","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-22-2\/","title":{"rendered":"Trends we spotted | Week 22"},"content":{"rendered":"

At hospitalitytrends.eu 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.<\/p>\n

This week, amongst others Virgin Voyages reveals the first look inside its newest ship, Kit-Kat’s airport vending machine rewards travellers with candy and how newcomer Freshii is shaking up the healthy eating scene in the United Kingdom.<\/p>\n

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

Kit-Kat’s airport Vending Machine rewards travelers with candy<\/strong><\/a><\/h3>\n

Airports aren’t always synonymous with customer satisfaction, but Kit-Kat is hoping to change that with its new airport vending machine, which offers a free candy bar to those experiencing a flight delay. Chocolate makes everything better, and Kit-Kat is capitalizing on that fact with this unique experience at the S\u00e3o Paolo airport. The candy bars are reserved for those experiencing a flight delay and consumers must scan their boarding passes in the machine in confirm that their flight is on the delayed list. Following this confirmation, the machine will dispense a chocolate bar, offering consumers a little reward for their patience.<\/p>\n

Virgin Voyages reveals the first look inside its newest ship!<\/strong><\/a><\/h3>\n

Dutch company concrete<\/a> is working on various spaces within the new ship of Virgin Voyages and is proud to reveal two of them: The Athletic Club and Test Kitchen Restaurant. Virgin revealed the first look inside the ship last week, which is set to launch in 2020. Besides concrete, Tom Dixon and Roman and Williams are also involved in the design of the giant ship.<\/p>\n

Le Refuge des Fondus | Wine in baby bottles<\/strong><\/a><\/h3>\n

Who ever said baby bottles were just for babies definitely hasn\u2019t been to Le Refuge des Fondus in Paris. Cleverly ducking the taxes imposed on wine in glasses, the owner of this culinary gem, hidden away in the vibrant bo<\/em>hemian district of Montmarte, decided to offer wine in baby bottles. The restaurants offers a fun culinary experience with scrumptious fondue, wine-filled baby bottles, and engaging conversations with people from all over the world.<\/p>\n

How newcomer Freshii is shaking up the healthy eating scene in the UK<\/strong><\/a><\/h3>\n

Canadian fast-casual chain Freshii launched in the UK earlier this year with ambitious plans to capitalize on the appetite for healthy eating. Canadian Freshii landed in London at the start of 2018 and has aggressive growth plans: it hopes to reach 200 stores in the next five years. Following its first UK location in London\u2019s Chancery Lane, opened in February, a second store is set to arrive in Bow Lane in June 2018 and the first franchised store is launching in Greater London around the same time..<\/p>\n

Ahimi & Unami | Plant-bases tuna and eel<\/strong><\/a><\/h3>\n

Named Ahimi and Unami, the plant-based tuna and eel created by New York based company Ocean Hugger Foods. Ahimi is introduced in 2017 and made from tomatoes, non-GMO soy sauce, filtered water, sugar and sesame oil. It helps vegetarians and flexitarians to experience the taste of \u2018raw tuna\u2019 in sushi, pok\u00e9, wraps and salads. Unami will be introduced later this year and will be an eggplant-based alternative.<\/p>\n

Duck & Waffle | Unveils veggie-inspired cocktail menu<\/strong><\/a><\/h3>\n

Leading London bar Duck & Waffle has marked National Vegetarian Week (14-20 May) with the launch of a veggie-inspired cocktail menu, called Drink Your Greens.\u00a0 The menu was created by Rich Woods, head of cocktail and spirit development, the Drink Your Greens menu features 10 drinks with a vegetable twist. With for example an Artichoke Negroni<\/em>, made with Bombay Sapphire Gin, Campari, Martini Vermouth blend and artichoke distillate; and a Martini-style Green Gimlet<\/em>, a combination of Fords Gin, tomato vine and green leaf distillate, and \u2018green\u2019 cordial. Or how about a \u00a0<\/em>, made with Russian Standard Vodka, blanched red pepper skin, Noilly Prat Dry Vermouth, red pepper cordial and topped with Prosecco?<\/p>\n

Ferran Adria\u2019s new food lab to open in 2019 <\/strong><\/a><\/h3>\n

Ferran Adri\u00e0 will finally open his long awaited food lab, elBulli 1846. It\u2019s expected to open sometimes between July and October 2019, on the site of the famous elBulli restaurant in Roses, Spain. The project, named after the number of dishes Adri\u00e0 estimates were created at the restaurant, had been stalled by environmental concerns, given the site’s location within the Cap de Creus Natural Park. Read the article at Fine Dining Lovers.<\/p>\n","protected":false},"excerpt":{"rendered":"

At hospitalitytrends.eu 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":[110,133,111,112,113,80,114,81,115,85,118,89,104,105,109,124,120,123,122],"tags":[],"class_list":["post-53008","post","type-post","status-publish","format-standard","hentry","category-eating","category-retail-sector-2","category-drinking","category-design-main-2","category-hospitality","category-sector-2","category-sustainability","category-drinks-sector","category-pop-up-main-2","category-fast-food-sector","category-tech","category-restaurant-sector","category-catering-sector-2","category-leisure-sector-2","category-trends-2","category-p-en","category-product-2","category-promotion","category-people"],"acf":[],"yoast_head":"\nTrends we spotted | Week 22 | horecatrends.com<\/title>\n<meta name=\"description\" content=\"This week, amongst others Virgin Voyages reveals the first look inside its newest ship, Kit-Kat's airport vending machine rewards travelers with candy and how newcomer Freshii is shaking up the healthy eating scene in the U.K.\" \/>\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-22-2\/\" \/>\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 22\" \/>\n<meta property=\"og:description\" content=\"This week, amongst others Virgin Voyages reveals the first look inside its newest ship, Kit-Kat's airport vending machine rewards travelers with candy and how newcomer Freshii is shaking up the healthy eating scene in the U.K.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-22-2\/\" \/>\n<meta property=\"og:site_name\" content=\"horecatrends.com\" \/>\n<meta property=\"article:published_time\" content=\"2018-06-01T12:09:14+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=\"4 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-22-2\/\",\"url\":\"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-22-2\/\",\"name\":\"Trends we spotted | Week 22 | horecatrends.com\",\"isPartOf\":{\"@id\":\"https:\/\/www.horecatrends.com\/#website\"},\"datePublished\":\"2018-06-01T12:09:14+00:00\",\"author\":{\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/6991c37cea63375734df82189bc434f3\"},\"description\":\"This week, amongst others Virgin Voyages reveals the first look inside its newest ship, Kit-Kat's airport vending machine rewards travelers with candy and how newcomer Freshii is shaking up the healthy eating scene in the U.K.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-22-2\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-22-2\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-22-2\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.horecatrends.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Trends we spotted | Week 22\"}]},{\"@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 22 | horecatrends.com","description":"This week, amongst others Virgin Voyages reveals the first look inside its newest ship, Kit-Kat's airport vending machine rewards travelers with candy and how newcomer Freshii is shaking up the healthy eating scene in the U.K.","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-22-2\/","og_locale":"en_US","og_type":"article","og_title":"Trends we spotted | Week 22","og_description":"This week, amongst others Virgin Voyages reveals the first look inside its newest ship, Kit-Kat's airport vending machine rewards travelers with candy and how newcomer Freshii is shaking up the healthy eating scene in the U.K.","og_url":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-22-2\/","og_site_name":"horecatrends.com","article_published_time":"2018-06-01T12:09:14+00:00","author":"Marjolein van Spronsen","twitter_misc":{"Written by":"Marjolein van Spronsen","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-22-2\/","url":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-22-2\/","name":"Trends we spotted | Week 22 | horecatrends.com","isPartOf":{"@id":"https:\/\/www.horecatrends.com\/#website"},"datePublished":"2018-06-01T12:09:14+00:00","author":{"@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/6991c37cea63375734df82189bc434f3"},"description":"This week, amongst others Virgin Voyages reveals the first look inside its newest ship, Kit-Kat's airport vending machine rewards travelers with candy and how newcomer Freshii is shaking up the healthy eating scene in the U.K.","breadcrumb":{"@id":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-22-2\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-22-2\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-22-2\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.horecatrends.com\/en\/"},{"@type":"ListItem","position":2,"name":"Trends we spotted | Week 22"}]},{"@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\/53008","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=53008"}],"version-history":[{"count":1,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/53008\/revisions"}],"predecessor-version":[{"id":53009,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/53008\/revisions\/53009"}],"wp:attachment":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/media?parent=53008"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/categories?post=53008"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/tags?post=53008"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}