{"id":62299,"date":"2019-02-08T16:32:43","date_gmt":"2019-02-08T15:32:43","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=62299"},"modified":"2019-02-15T13:18:17","modified_gmt":"2019-02-15T12:18:17","slug":"cheeseburger-dumplings-2019-the-year-of-the-crossovers","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/cheeseburger-dumplings-2019-the-year-of-the-crossovers\/","title":{"rendered":"Cheeseburger Dumplings | 2019, the year of the crossovers?"},"content":{"rendered":"

Leonie van Spronsen<\/a>, lives and works in New York and enjoys new concepts that she spots in the hospitality industry. In this blog she argues for more crossovers in the hospitality industry and gives an example, the cheeseburger dumplings created by Mimi Chengs & Emily. In addition, she thinks that hospitality entrepreneurs should contact friends from within the industry to see what they could create together. Might be a great opportunity to generate more publicity and buzz for your business! She loves to hear (and taste) what you\u2019ve created!<\/p>\n

Hospitality crossovers | Blog by Leonie van Spronsen<\/strong><\/h3>\n

Sharing economy, start-up incubators,\u00a0 hospitality hybrids.. all buzz words and phenomena of the last few years that indicate that we are moving towards a society that collaborates. Keeping in mind that the buying power of Millennials gets stronger and stronger and it\u2019s mostly us that fuel this need for connection, for collaboration.<\/p>\n

In hospitality we have seen this with the aforementioned hospitality hybrids, stores with their own coffee shop and\/or restaurants galore worldwide these days but I would like to advocate that in 2019 we take this collaborative spirit on step further; into hospitality crossovers! This can be as simple or as elaborate as you can imagine but the benefits can be great. I will explain by a perfectly executed example (that is already quite old to be honest):<\/p>\n

Cheeseburger Dumplings<\/strong> | co-created by Mimi Chengs<\/a> & Emily<\/a><\/h3>\n

Both hospitality entrepreneurs realized they absolutely adored each other\u2019s food, with Mimi Chengs selling premium, delicious dumplings and Emily pizza serving one of the best burgers in town. A few years back they realized that they could swap and integrate recipes and for a limited time sell dumpling pizza and hamburger dumplings.\u00a0 They both promoted their dishes on their channels while mentioning each other\u2019s business and got mentions on all of the big food media in New York. The dumplings were so incredibly popular that Mimi Chengs still receives messages to bring them back and does so every once in a while\u00a0 for limited time. Now I\u2019ve had these and they are absolutely delectable.<\/p>\n

All they really did was some fun creative experimenting with likeminded hospitality entrepreneurs, promote the outcomes on their own marketing channels and created a whole lot of buzz for themselves and each other, which translated in a lot of extra business.\u00a0 What\u2019s not to love?<\/p>\n

If you are reading this and are looking for a new way to create buzz for your business why not hit up some industry friends and see what you can create? I would love to hear and taste (of course!) what you came up with.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Leonie van Spronsen, lives and works in New York and enjoys new concepts that she spots in the hospitality industry. In this blog she argues 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":[113,115,116,80,117,81,85,89,98,124,109,134,110,111,120,123,122],"tags":[],"class_list":["post-62299","post","type-post","status-publish","format-standard","hentry","category-hospitality","category-pop-up-main-2","category-co-creation","category-sector-2","category-social-media-main-2","category-drinks-sector","category-fast-food-sector","category-restaurant-sector","category-hotel-sector","category-p-en","category-trends-2","category-tip-2","category-eating","category-drinking","category-product-2","category-promotion","category-people"],"acf":[],"yoast_head":"\nCheeseburger Dumplings | 2019, the year of the crossovers? | horecatrends.com<\/title>\n<meta name=\"description\" content=\"Leonie van Spronsen argues for more crossovers in the hospitality industry and gives an example, the cheeseburger dumplings created by Mimi Chengs & Emily.\" \/>\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\/cheeseburger-dumplings-2019-the-year-of-the-crossovers\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheeseburger Dumplings | 2019, the year of the crossovers? | horecatrends.com\" \/>\n<meta property=\"og:description\" content=\"Leonie van Spronsen argues for more crossovers in the hospitality industry and gives an example, the cheeseburger dumplings created by Mimi Chengs & Emily.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.horecatrends.com\/en\/cheeseburger-dumplings-2019-the-year-of-the-crossovers\/\" \/>\n<meta property=\"og:site_name\" content=\"horecatrends.com\" \/>\n<meta property=\"article:published_time\" content=\"2019-02-08T15:32:43+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-02-15T12:18:17+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=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/cheeseburger-dumplings-2019-the-year-of-the-crossovers\/\",\"url\":\"https:\/\/www.horecatrends.com\/en\/cheeseburger-dumplings-2019-the-year-of-the-crossovers\/\",\"name\":\"Cheeseburger Dumplings | 2019, the year of the crossovers? | horecatrends.com\",\"isPartOf\":{\"@id\":\"https:\/\/www.horecatrends.com\/#website\"},\"datePublished\":\"2019-02-08T15:32:43+00:00\",\"dateModified\":\"2019-02-15T12:18:17+00:00\",\"author\":{\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/6991c37cea63375734df82189bc434f3\"},\"description\":\"Leonie van Spronsen argues for more crossovers in the hospitality industry and gives an example, the cheeseburger dumplings created by Mimi Chengs & Emily.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.horecatrends.com\/en\/cheeseburger-dumplings-2019-the-year-of-the-crossovers\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.horecatrends.com\/en\/cheeseburger-dumplings-2019-the-year-of-the-crossovers\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/cheeseburger-dumplings-2019-the-year-of-the-crossovers\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.horecatrends.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Cheeseburger Dumplings | 2019, the year of the crossovers?\"}]},{\"@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":"Cheeseburger Dumplings | 2019, the year of the crossovers? | horecatrends.com","description":"Leonie van Spronsen argues for more crossovers in the hospitality industry and gives an example, the cheeseburger dumplings created by Mimi Chengs & Emily.","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\/cheeseburger-dumplings-2019-the-year-of-the-crossovers\/","og_locale":"en_US","og_type":"article","og_title":"Cheeseburger Dumplings | 2019, the year of the crossovers? | horecatrends.com","og_description":"Leonie van Spronsen argues for more crossovers in the hospitality industry and gives an example, the cheeseburger dumplings created by Mimi Chengs & Emily.","og_url":"https:\/\/www.horecatrends.com\/en\/cheeseburger-dumplings-2019-the-year-of-the-crossovers\/","og_site_name":"horecatrends.com","article_published_time":"2019-02-08T15:32:43+00:00","article_modified_time":"2019-02-15T12:18:17+00:00","author":"Marjolein van Spronsen","twitter_misc":{"Written by":"Marjolein van Spronsen","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.horecatrends.com\/en\/cheeseburger-dumplings-2019-the-year-of-the-crossovers\/","url":"https:\/\/www.horecatrends.com\/en\/cheeseburger-dumplings-2019-the-year-of-the-crossovers\/","name":"Cheeseburger Dumplings | 2019, the year of the crossovers? | horecatrends.com","isPartOf":{"@id":"https:\/\/www.horecatrends.com\/#website"},"datePublished":"2019-02-08T15:32:43+00:00","dateModified":"2019-02-15T12:18:17+00:00","author":{"@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/6991c37cea63375734df82189bc434f3"},"description":"Leonie van Spronsen argues for more crossovers in the hospitality industry and gives an example, the cheeseburger dumplings created by Mimi Chengs & Emily.","breadcrumb":{"@id":"https:\/\/www.horecatrends.com\/en\/cheeseburger-dumplings-2019-the-year-of-the-crossovers\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.horecatrends.com\/en\/cheeseburger-dumplings-2019-the-year-of-the-crossovers\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.horecatrends.com\/en\/cheeseburger-dumplings-2019-the-year-of-the-crossovers\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.horecatrends.com\/en\/"},{"@type":"ListItem","position":2,"name":"Cheeseburger Dumplings | 2019, the year of the crossovers?"}]},{"@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\/62299","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=62299"}],"version-history":[{"count":2,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/62299\/revisions"}],"predecessor-version":[{"id":62301,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/62299\/revisions\/62301"}],"wp:attachment":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/media?parent=62299"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/categories?post=62299"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/tags?post=62299"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}