{"id":53646,"date":"2018-07-13T12:28:18","date_gmt":"2018-07-13T10:28:18","guid":{"rendered":"https:\/\/www.horecatrends.com\/trends-in-het-kort-week-28-2018\/"},"modified":"2018-07-13T13:11:55","modified_gmt":"2018-07-13T11:11:55","slug":"trends-we-spotted-week-28-2018","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-28-2018\/","title":{"rendered":"Trends we spotted | Week 28"},"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 about Avolatos (Avocado Gelato) and about a Kickstarter campaign for a \u2018Spotify for cookbooks\u2019.<\/p>\n

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

CKBK | \u2018Spotify for Cookbooks’ just launched a Kickstarter campaign<\/strong><\/a><\/h3>\n

CKBK – the world’s best cookbooks at your fingertips. Unlimited access to a curated collection of hundreds of the world’s best cookbooks including more than 100,000 recipes. As the owners indicate on Kickstarter: \u201cLike so many cooks, we were frustrated by drowning in irrelevant search results when Googling for recipes, and the impracticality of searching through shelves full of printed cookbooks. If only we could get access to all the best culinary content in one place… There had to be a better way! To solve this problem, we first built a list of the most essential cookbooks of all time, brought together with the help of more than 800 chefs and food writers, who contributed their personal top 10 lists. Guided by these recommendations, and with support from our advisors, we worked with publishers, agents and authors to license hundreds of the best classic and contemporary cookbooks from the UK, USA and beyond.\u201d<\/p>\n

Lufthansa Airlines is now offering special business class meals<\/strong><\/a><\/h3>\n

LSG Group\u2014Lufthansa Airlines’ catering group\u2014recently embarked on a ‘Space Food Mission’ that takes inspiration from German astronaut Alexander Gerst, who is based at the International Space Station for six months. As such, Lufthansa Airlines is now offering an astronaut-inspired menu option for its business class passengers who are on long flights.<\/p>\n

AccorHotels launches a new ephemeral and mobile accommodation concept<\/strong><\/a><\/h3>\n

Due to the success of its pilot project, which was initially tested at various cultural, sporting and artistic events throughout France, the innovative Flying Nest concept is now entering the commercialization stage in the B-to-B market. With its bold design, this new concept of mobile and sustainable accommodation is in line with AccorHotels\u2019 innovative approach of constantly rethinking tomorrow\u2019s hospitality in response to a strong trend, that of guests expecting to enjoy exclusive and intense experiences. Check out the images in the link in the title.<\/p>\n

Pret A Manger will open store run by ex-homeless staff<\/strong><\/a><\/h3>\n

Sandwich chain Pret A Manger has announced plans to open an outlet run by staff who were once homeless. Pret has run a \u2018Rising Stars\u2019 programme for 10 years, where it trains people who are homeless in an effort to break the cycle of homelessness. In a blog written by the CEO Clive Schlee, he said that the company had the idea for the shop two years ago but did not have enough staff to make up a full structure. However, as the scheme has just celebrated its 10th year, Schlee said that the company has developed enough Rising Stars to become managers, team leaders, baristas and hot chefs. In April we spotted the Goring hotel in London that opened their own hotel school for the homeless.\u00a0<\/a><\/p>\n

Tech Tracker: Cashless, conveyor belt concept from Down Under coming to U.S.<\/strong><\/a><\/h3>\n

Washington state native Jacob Beye went to Australia to study business marketing at the University of Newcastle in 2008. About 10 years later, he opened\u00a0 a fast-casual build-your-own bowl and burrito concept called Hey Zeus in New South Wales. The catch: it has no front of the house employees.\u00a0There\u2019s hardly any human interaction, which owner Jacob Beye calls the future of restaurants.\u00a0The concept will now open doors in the U.S. <\/em>by the end of this year. The restaurant will be identical to the one in Australia, serving healthy bowls and wraps that are customized by diners entering their orders from kiosks with no staff out front for guidance.<\/p>\n

Avolatos | Avocado gelato<\/strong><\/a><\/h3>\n

Avolatos = vegan avocado ice cream served in real avocado shell at Selfridges, London. A video in the link of \u2018how to make avocado gelato\u2019.<\/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":[104,105,109,110,111,124,112,133,80,113,81,114,85,115,89,118,98,120,119,121,123,122],"tags":[],"class_list":["post-53646","post","type-post","status-publish","format-standard","hentry","category-catering-sector-2","category-leisure-sector-2","category-trends-2","category-eating","category-drinking","category-p-en","category-design-main-2","category-retail-sector-2","category-sector-2","category-hospitality","category-drinks-sector","category-sustainability","category-fast-food-sector","category-pop-up-main-2","category-restaurant-sector","category-tech","category-hotel-sector","category-product-2","category-price","category-place","category-promotion","category-people"],"acf":[],"yoast_head":"\nTrends we spotted | Week 28 | horecatrends.com<\/title>\n<meta name=\"description\" content=\"This week, amongst others about artichoke toast as substitute or next to avocado toast, a robot that will serve pizzas in France and Alain Ducasse wil open a chocolate shop in London. 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