{"id":60847,"date":"2018-11-02T13:59:37","date_gmt":"2018-11-02T12:59:37","guid":{"rendered":"https:\/\/www.horecatrends.com\/trends-in-het-kort-week-44-2018\/"},"modified":"2018-11-02T14:05:58","modified_gmt":"2018-11-02T13:05:58","slug":"trends-we-spotted-week-44-2018","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-44-2018\/","title":{"rendered":"Trends we spotted | Week 44"},"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 shelf stable omelette bars for breakfast and Dubai gets their first floating swimming pool at sea. Also links to a tempting looking purple sweet potato toast and about the new owner of the popular Asian-style chain Wagamama. And chef Quique Dacosta will open a restaurant in London next year! And a video about an adorable latte!<\/p>\n

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

Omelette bars for breakfast with a 1 year shelf life without preservatives<\/strong><\/a><\/h3>\n

Created by Scramblers, these “omelette bars” are meant to serve as a keto-friendly substitute to breakfast bars, protein bars, and yogurts. They come in three different flavors: Bacon and Egg with Cheese, Spinach & Feta, and Spicy Chicken Sausage. Each one has 10 grams of protein and only 1-3 grams of carbs, and gets its 12-month shelf life without the use of any preservatives.<\/p>\n

Avocado toast? Try Purple Sweet Potato toast! <\/strong><\/a><\/h3>\n

Spotted on Facebook: purple sweet potato toast! This new toast looks tempting and is served at Noted Tribeca<\/a> in New York. They use sourdough bread for the toast which is covered with feta, ricotta cheese, purple sweet potatoes and honey. A bit of pepper and lemon finish the toast of! Check out the video!<\/p>\n

Dubai gets their first floating swimming pool at sea<\/strong><\/a><\/h3>\n

If you have visit the Italian lakes like Lake Como, you\u2019re familiar with the concept of a floating swimming pool but the fresh-water pool floats in the Gulf off Palm Jumeirah’s Club Vista Mare is the first in Dubai! Accessible via a walkway through Breeze Beach Grill at Club Vista Mare on the Palm Jumeirah, the pool comes with a wraparound floating deck area, which houses sunbeds and seating for up to 75 people. Read more and check out the images at the website of The National.<\/p>\n

Wagamama bought by Frankie & Benny\u2019s owner The Restaurant Group<\/strong><\/a><\/h3>\n

Wagamama has been sold to the owner of Frankie & Benny\u2019s, Garfunkels and several other restaurant chains for \u00a3357m. The Restaurant Group (TRG), which also controls the Chiquito and Joe\u2019s Kitchen brands, said its offer valued Wagamama at \u00a3559m. It plans to expand Wagamama throughout the UK, and said it will convert \u201cselected TRG sites\u201d into branches of the Asian-style chain.<\/p>\n

Chef Quique Dacosta’s London restaurant to open in 2019<\/strong><\/a><\/h3>\n

Chef Quique Dacosta has confirmed that his long-awaited London restaurant, called Arros QD will open in Fitzrovia in early 2019. The concept will be called Arros QD and will focus on rice, while showcasing the chef\u2019s \u201cunique style of cooking and highlight premium Spanish ingredients\u201d. The restaurant was reported to have applied to open within the Plaza Building in 120 Oxford Street, but will now launch in Eastcastle Street, Fitzrovia.<\/p>\n

A rose or a small adorable foam dog in your coffee! <\/strong><\/a><\/h3>\n

In Taiwan, the Mr. R Drinks Caf\u00e9 puts the dog Shiba Inu or roses in the spotlight in creations particularly sparkling. Very Instagrammable!<\/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":[118,80,85,89,105,124,109,133,110,111,112,114,116,120,121,123],"tags":[],"class_list":["post-60847","post","type-post","status-publish","format-standard","hentry","category-tech","category-sector-2","category-fast-food-sector","category-restaurant-sector","category-leisure-sector-2","category-p-en","category-trends-2","category-retail-sector-2","category-eating","category-drinking","category-design-main-2","category-sustainability","category-co-creation","category-product-2","category-place","category-promotion"],"acf":[],"yoast_head":"\nTrends 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