{"id":61720,"date":"2018-12-14T15:46:53","date_gmt":"2018-12-14T14:46:53","guid":{"rendered":"https:\/\/www.horecatrends.com\/trends-in-het-kort-week-50-2018\/"},"modified":"2018-12-14T15:50:48","modified_gmt":"2018-12-14T14:50:48","slug":"trends-we-spotted-week-50-2018","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-50-2018\/","title":{"rendered":"Trends we spotted | Week 50"},"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, a link to an article about Sandi, the enormous Christmas tree made of sand in West Palm Beach and one of the best restaurants in Athens, Funky Gourmet, will open a second location at the Hilton Athens. Hotel 3232 in New York created a sushi bar in one of the hotel rooms at the 10th<\/sup> floor. And links to articles about a real festive gin and great examples about cities that are decking the halls with high-tech Christmas decoration.<\/p>\n

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

Sandi | The Christmas tree made of sand<\/strong><\/a><\/h3>\n

Located until December 31 at West Palm Beach, Florida, this enormous Christmas tree made out of 700 tons of sand! The Tree is 35 feet tall and has a choreographed light show with music.<\/p>\n

Funky Gourmet in Athens has a special way to celebrate being in business for a decade <\/strong><\/a><\/h3>\n

We will never forget the Greek Salad at the 2 Michelin Stars restaurant Funky Gourmet in Athens! We ate there a couple of years back and now after ten years of operation, they announced a new \u00a0joint venture! They\u2019re now partners with Ionian Enterprises S.A. to launch the brand new Funky Gourmet Restaurant at the hottest location in the heart of the city, the landmark Hilton Athens hotel.<\/p>\n

Sushi bar in a room at hotel 3232 in New York<\/strong><\/a><\/h3>\n

Located in Room 1001 on the 10th<\/sup> floor of Hotel 3232 in Manhattan, quick-serve omakase counter \u2018Sushi by Bou\u2019. This new, innovative sushi bar by David Bouhadana started taking reservation as from December 3 and will open January 2019. It\u2019s all on 150 square feet\u2014tiny even by New York City standards. Where there was once a queen bed, there\u2019s now a four-seat sushi counter.<\/p>\n

The American, trained-in-Japan chef specializes in radical sushi experiences: At his other two Sushi by Bou locations, including one in the Jue Lan Club, the experience lasts 30 minutes and costs $50. Inside the hotel room on East 32nd Street, the meal will take a relatively luxurious one hour and cost $100, not including drinks or gratuities. Customers prepay for the meal along with drink options. There will be six seating\u2019s per night, seven nights a week. Interesting idea, sacrifice a hotel room for a pop-up restaurant!<\/p>\n

Smart cities deck the halls | The best mix of high-tech and Christmas spirit<\/strong><\/a><\/h3>\n

Celebrating seasonal festivities together can boost morale, and public appreciation of public spaces and encourage people to spend more time interacting with one another, and their city. URBAN HUB takes a look at ten smart cities from around the world using Christmas markets to add a bit of seasonal magic to their public spaces. Great inspirational images and ideas from cities like Toronto, Singapore, London, Copenhagen, Stockholm, Capetown, Atlanta, Tokyo, Seoul and Daly city (USA)!<\/p>\n

Thomas Keller\u2019s next restaurant | La Calenda serves Oaxacan cuisine<\/strong><\/a><\/h3>\n

The famous chef Thomas Keller (The French Laundry, Ad Hoc, Bouchon, and Bouchon Bakery) is expanding his Yountville restaurant empire with restaurant La Calenda. In this restaurant he will serve authentic Oaxaca (city in Mexico) cuisine in a relaxed and lively environment.<\/p>\n

Candy Cane Gin | Sip into Christmas<\/strong><\/a><\/h3>\n

An article at Popsugar about the festive Christmassy kind of gin, Candy Cane Gin. We can\u2019t imagine how it does taste but according to the writer of this blog, it’s soon to be a festive favourite alongside “Not Terry’s” chocolate orange gin liqueur, cherry bakewell gin, and it can be used to create a festive frozen gin and tonic sorbet.<\/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":[109,133,110,111,112,114,116,80,118,85,89,105,106,124,120,121,123],"tags":[],"class_list":["post-61720","post","type-post","status-publish","format-standard","hentry","category-trends-2","category-retail-sector-2","category-eating","category-drinking","category-design-main-2","category-sustainability","category-co-creation","category-sector-2","category-tech","category-fast-food-sector","category-restaurant-sector","category-leisure-sector-2","category-government","category-p-en","category-product-2","category-place","category-promotion"],"acf":[],"yoast_head":"\nTrends we spotted | Week 50 | 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