{"id":64093,"date":"2019-05-03T16:52:32","date_gmt":"2019-05-03T14:52:32","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=64093"},"modified":"2019-05-03T16:56:36","modified_gmt":"2019-05-03T14:56:36","slug":"trends-we-spotted-week-18-2019","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-18-2019\/","title":{"rendered":"Trends we spotted | Week 18"},"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, among other links to articles about an Ajax burger<\/em>, we couldn\u2019t resist to write about this one! We hope you\u2019re all crossing your fingers for Ajax next Wednesday! And two concepts about shared kitchens<\/em>! Suiba<\/em> shared kitchen from Tokyo and Carrousel<\/em> in Utrecht.<\/p>\n

The hotel concept from Zoku is going global<\/em> with 2 new destinations in 2020 and in Israel an automated cannabis farm<\/em> will open! And our Dutch Stroopwafel McFlurry<\/em> might soon be on the menu of McDonald\u2019s in the U.S..<\/p>\n

\u00a0\u00a0Click on the title if you like to read the full article. Enjoy reading!<\/p>\n

Suiba shared kitchen concept in Tokyo<\/strong><\/a><\/h3>\n

Schemata Architects, based in Tokyo, has created a new kind of shared kitchen concept. The concept offers diners a new way to eat out by cooking for each other instead of ordering and being served. The space can also be used as a kind of showroom for companies to let consumers try their food related products. The space is designed to let everyone that passes by, have sight on anything that takes place inside. As they indicate at the website of Springwise<\/a>: co-working spaces are everywhere so why not share kitchens?<\/p>\n

Carousel in Utrecht | Restaurant with changing concept and owners<\/a>\u00a0<\/strong><\/h3>\n

Unfortunately a link to a Dutch article but we give you the short context! Great initiative in Utrecht, in the former restaurant \u2018Gare du Sud\u2019 at the Oosterkade. \u2018Carrousel\u2019, a pop-up restaurant with a varying concept, owner and kitchen team will open there. Chef Edwin Severijn is the first to use the concept. In May and June this year, Severijn makes a comeback to the Utrecht hospitality industry as owner of Carrousel. Afterwards aspiring chefs and hospitality entrepreneurs can test their idea in Carrousel. Very trendy idea as you can read in the article above about Suiba in Tokyo!<\/p>\n

Great idea by Brasserie Van Dam in Amsterdam | An Ajax hamburger <\/strong><\/a><\/h3>\n

Unfortunately another link to a Dutch article but we\u2019re big fans of Ajax! The Ajax hamburger from Brasserie Van Dam in Amsterdam has not only brought Ajax luck, but also generated a good turnover! The hamburger was completely sold out on the day of the competition. View the image on the website of De Snackkoerier.<\/p>\n

Seedo Automated Farm | Automated Cannabis Farm in Israel<\/strong><\/a><\/h3>\n

This Seedo farm was announced after Israel legalized medical marijuana exports in December 2018. Seedo is a hydroponic growing device manufacturer and they\u2019re applying its technology to build a fully automated cannabis farm on Kibbutz Dan in Israel. To optimize the crop the whole system is automated in containers (each container is expected to produce 163 kg of medical marijuana per year) and they use robot arms and machine learning monitoring software. Read in the newsletter of Trendwatching<\/a>.<\/p>\n

Zoku goes global<\/strong><\/a><\/h3>\n

News from the Amsterdam based concept developer concrete: \u00a0the concept Zoku is expanding! In 2020 two new Zoku\u2019s will open in Copenhagen and Vienna. The Viennese one will be the biggest of all with 160 Zoku Lofts. The first Zoku opened its doors in 2016<\/a> and marked the start of a new, award-winning hybrid hospitality concept. Zoku disrupted the industry norms with its unique lofts, marking the end of the hotel room as we know it and social spaces functioning as a neighborhood.<\/p>\n

Stroopwafel McFlurry and other international items on the menu of McDonald\u2019s in the U.S<\/strong>.<\/a><\/h3>\n

It hasn\u2019t been confirmed yet but it looks like the Dutch Stroopwafel McFlurry will soon be on the menu in the U.S.. According to Business Insider, the alleged \u2018Worldwide Favorites\u2019 menu will reportedly include two sandwiches, a souped-up order of fries and the Stroopwafel McFlurry. Read the full article at the website of Bustle.<\/p>\n

 <\/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":[109,124,110,133,111,112,114,80,115,85,116,89,118,104,105,106,120,121,123],"tags":[],"class_list":["post-64093","post","type-post","status-publish","format-standard","hentry","category-trends-2","category-p-en","category-eating","category-retail-sector-2","category-drinking","category-design-main-2","category-sustainability","category-sector-2","category-pop-up-main-2","category-fast-food-sector","category-co-creation","category-restaurant-sector","category-tech","category-catering-sector-2","category-leisure-sector-2","category-government","category-product-2","category-place","category-promotion"],"acf":[],"yoast_head":"\nTrends 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