{"id":72609,"date":"2021-04-12T15:42:41","date_gmt":"2021-04-12T13:42:41","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=72609"},"modified":"2021-04-12T16:23:33","modified_gmt":"2021-04-12T14:23:33","slug":"trends-we-spotted-week-14-2021","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-14-2021\/","title":{"rendered":"Trends we spotted | Week 14"},"content":{"rendered":"

At\u00a0<\/span>horecatrends.com or\u00a0<\/span>hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the\u00a0<\/span>other<\/span>\u00a0trends we use in our weekly column \u2018Trends we spotted this week\u2019.<\/span>\u00a0<\/span><\/p>\n

Today\u00a0<\/span><\/i>outdoor dining<\/span><\/i>\u00a0<\/span><\/i>in the UK reopened<\/span><\/i>!\u00a0<\/span><\/i>Unfortunately\u00a0<\/span><\/i>the weather is bad<\/span><\/i>\u00a0but<\/span><\/i>\u00a0we wish everybod<\/span><\/i>y lots of fun and be careful out there. We\u2019re<\/span><\/i>\u00a0extremely<\/span><\/i>\u00a0jealous<\/span><\/i>\u00a0here in the Netherlands<\/span><\/i>!<\/span><\/i>\u00a0<\/span><\/i>\u00a0<\/span><\/p>\n

This week with links to articles about the reopening of the Brixton Market Restaurants, with their reopening deal<\/span><\/i>: #BackToBrixton and a big loss for\u00a0<\/span><\/i>culinary Barcelona: the group with the restaurants Tickets, Hoja Santa,\u00a0<\/span><\/i>Pakta<\/span><\/i>\u00a0and Bodega 1900 are to close, the only one to remain is Enigma.<\/span><\/i>\u00a0<\/span><\/p>\n

This<\/span><\/i>\u00a0April, French dairy company Bel Brands will launch its own vegan cheese line\u00a0<\/span><\/i>Nurishh<\/span><\/i>\u00a0on Amazon Fresh and at select retailers, with further distribution planned for this year.<\/span><\/i>\u00a0<\/span><\/i>And\u00a0<\/span><\/i>Coca-Cola launches vending machine subscriptions in Japan<\/span><\/i>.\u00a0<\/span><\/i>\u00a0<\/span><\/p>\n

The restaurant chain\u00a0<\/span><\/i>Chipotle Mexican Grill announced it will offer debt-free degrees in Agriculture, Culinary, and Hospitality to all eligible employees<\/span><\/i>. A<\/span><\/i>lso in the USA:\u00a0<\/span><\/i>Dwayne \u2018The Rock\u2019 Johnson<\/span><\/i>\u00a0and his tequila brand\u00a0<\/span><\/i>Teremana<\/span><\/i>\u00a0launched a\u00a0<\/span><\/i>\u2018guac on the rock\u2019 initiative<\/span><\/i>,\u00a0<\/span><\/i>to<\/span><\/i>\u00a0encourage the nation to support local restaurants<\/span><\/i>.\u00a0<\/span><\/i>\u00a0<\/span><\/i>\u00a0<\/span><\/p>\n

We love a bitter Spritz (like for example with Campari), so we hope th<\/span><\/i>at the\u00a0<\/span><\/i>premix Gar<\/span><\/i>den<\/span><\/i>\u00a0<\/span>Spritz by\u00a0<\/span><\/i>Chandon<\/span><\/i>, bubbles\u00a0<\/span><\/i>with\u00a0<\/span><\/i>house-made bitter<\/span><\/i>s crafted with fresh\u00a0<\/span><\/i>V<\/span><\/i>alencia oranges<\/span><\/i>,<\/span><\/i>\u00a0will come to the Netherlands as well<\/span><\/i>. And chef Jos\u00e9 Andr\u00e9s known from his humanitarian efforts with his charity, World Central Kitchen, has announced he will open restaurants in Chicago, to start with<\/span><\/i>\u00a0an<\/span><\/i>\u00a0all-day caf\u00e9 along Chicago River<\/span><\/i>.<\/span><\/i>\u00a0<\/span><\/p>\n

Is a podcast studio a plus in a hotel? Wynn Resorts in Las Vegas will have one in the lobby<\/span><\/i>\u00a0and we spotted more examples over the years.\u00a0<\/span><\/i>\u00a0<\/span><\/p>\n

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

<\/p>\n

#BackToBrixton |<\/span><\/b>\u00a0Brixton Market Restaurants are reopening with a 50% discount on food & drinks<\/span><\/b>\u00a0<\/span><\/a><\/h3>\n

Today, Monday April 12,\u00a0<\/span>London will reo<\/span>pen\u00a0<\/span>for o<\/span>utdoor dining<\/span>! And Brixton Market\u00a0<\/span>has an\u00a0<\/span>initiative\u00a0<\/span>to entice the crowds back.\u00a0<\/span>For a limited time only, the #BackToBrixton plan will\u00a0<\/span>offer<\/span>\u00a0diners a 50% discount on food and drink at restaurants around the market<\/span>. A<\/span>mongst the restaurants taking part are Franco\u00a0<\/span>Manca<\/span>,\u00a0<\/span>Rudies<\/span>,\u00a0<\/span>Sarap<\/span>, Fish Wings & Tings, Honest Burger, Jalisco, Light of Africa, Baz & Fred,\u00a0<\/span>Kamone<\/span>, and more.\u00a0<\/span>One final caveat to the deal: that 50% discount is up to a maximum of \u00a310 per person, so don\u2019t go thinking you\u2019re getting the entire bill chopped in half.<\/span>\u00a0More at the website of Secret London, link in the title.\u00a0<\/span>\u00a0<\/span><\/p>\n

Coca-Cola\u00a0<\/span><\/b>l<\/span><\/b>aunches\u00a0<\/span><\/b>v<\/span><\/b>ending\u00a0<\/span><\/b>m<\/span><\/b>achine\u00a0<\/span><\/b>s<\/span><\/b>ubscriptions in Japan<\/span><\/b><\/a>\u00a0<\/span><\/h3>\n

Coca-Cola\u2019s\u00a0<\/span>Coke On Pass\u00a0<\/span>service\u00a0<\/span>allows subscribers to get one drink per day<\/span>\u00a0and the service is expected to launch in May 2021<\/span>.<\/span>\u00a0<\/span>Coca-Cola\u2019s latest subscription option can be found on its Coke On app. For approximately $25 USD a month, subscribers will be able to grab one drink per day from the 340,000 vending machines scattered across Japan. The drink options are not limited to just Cokes. The beverage company has a bevy of selections including black coffee, unsweetened teas and other forms of refreshments in Japan.<\/span>\u00a0<\/span>To further entice new subscribers, the company is offering promotional pricing of $12.40 USD. The app has had 25 million downloads since January 2021.<\/span>\u00a0More at Hype Beast, link in the title.<\/span>\u00a0<\/span><\/p>\n

The makers of\u00a0<\/span><\/b>BabyBel<\/span><\/b>\u00a0cheese just launched 6 new vegan cheeses<\/span><\/b><\/a>\u00a0<\/span><\/h3>\n

In April, French dairy company Bel Brands will launch its own\u00a0<\/span>vegan cheese line\u00a0<\/span>Nurishh<\/span><\/a>\u00a0on Amazon Fresh and at select retailers, with further distribution planned for this year. The new cheeses will be available in six flavors and two formats: mozzarella, provolone, and cheddar slices and mozzarella, cheddar, and mozzarella\/cheddar blend shreds. The development of the new cheeses was guided by Bel Brand\u2019s expertise in cheesemaking to recreate the qualities of dairy cheese\u2014such as meltability and taste\u2014using plant-based ingredients fortified with vitamin B12 and calcium. We wrote about the intent back in\u00a0<\/span>November 2020<\/span><\/a>. More at the website of\u00a0<\/span>VegNews<\/span>, link in the title.<\/span>\u00a0<\/span><\/p>\n

Chipotle to offer free degrees in Agriculture, Culinary, and Hospitality to employees<\/span><\/b><\/a>\u00a0<\/span><\/h3>\n

Chipotle Mexican Grill announced it will offer debt-free degrees in Agriculture, Culinary, and Hospitality to all eligible employees in partnership with\u00a0<\/span>Guild Education<\/span>, the leading education and upskilling company in the country. After only 120 days of employment, employees are eligible to pursue degrees from leading nonprofit, accredited universities<\/span>.\u00a0<\/span>The new degree offerings build upon Chipotle’s best-in-class benefits and closely align with the company’s mission to Cultivate a Better World through its real, responsibly sourced food.<\/span>\u00a0More at the website of PRNewswire, link in the title.\u00a0<\/span>\u00a0<\/span><\/b>\u00a0<\/span><\/p>\n

Dwayne \u2018The Rock\u2019<\/span><\/b>\u00a0<\/span><\/b>Johnson encourages the nation\u00a0<\/span><\/b>to\u00a0<\/span><\/b>support local restaurants\u00a0<\/span><\/b>with\u00a0<\/span><\/b>their\u00a0<\/span><\/b>\u2018guac on the rock\u2019\u00a0<\/span><\/b>initiative<\/span><\/b><\/a>\u00a0<\/span><\/h3>\n

Dwayne ‘The Rock’ Johnson and his ultra-premium small batch tequila,\u00a0<\/span>Teremana<\/span>, have launched “<\/span>Guac on the Rock”<\/span><\/i>, an initiative to encourage people around the country to go and support their local restaurants.<\/span>\u00a0From May 1st through May 5th, Johnson’s\u00a0<\/span>Teremana<\/span>\u00a0will reimburse restaurant goers for their guac, up to $1,000,000 of guac, when they purchase guacamole with any\u00a0<\/span>Teremana<\/span>\u00a0Tequila cocktail.\u00a0 The initiative, aimed at encouraging people to dine out however they feel most comfortable will help spur consumer confidence and generate millions of dollars of additional revenue and tips for restaurants and its servers hard-hit by the pandemic.<\/span>\u00a0More at the website of PRNewswire, link in the title.<\/span>\u00a0<\/span><\/p>\n

The Chandon Garden Spritz<\/a><\/span><\/b>\u00a0<\/span><\/h3>\n

Garden Spritz \u2013 a 100% natural blend of multi-awarded\u00a0<\/span>Chandon<\/span>\u00a0sparkling, with the twist of house-made bitters, crafted with fresh Valencia oranges. The Garden Spritz is a refined spritz for those seeking new frontiers in their glass, authentically handcrafted by our winemaking team in Mendoza, Argentina. This perfectly balanced and ready-to-enjoy refreshment brings nature to the world of spritz \u2013 and is liable to become your new staple for brunch, picnicking, aperitif, or whenever.<\/span>\u00a0More at the website of\u00a0<\/span>Chandon<\/span>\u00a0USA. We love a bitter Spritz (like for example with Campari), so we hope this\u00a0<\/span>premix will be sold in the Netherlands as well.\u00a0<\/span>\u00a0<\/span><\/p>\n

Jos\u00e9 Andr\u00e9s to open all-day caf\u00e9 along Chicago River<\/span><\/b><\/a>\u00a0<\/span><\/h3>\n

Andr\u00e9s has a global profile, and is known for his humanitarian efforts with his charity, World Central Kitchen. He announced back in September 2019 that he had plans for his first Chicago restaurant, but the pandemic altered that schedule and everyone else\u2019s. Now, Andr\u00e9s\u2019\u00a0<\/span>ThinkFoodGroup<\/span>\u00a0\u2014 in partnership with Chicago\u2019s\u00a0<\/span>Gibsons<\/span>\u00a0Restaurant Group \u2014 are ready to share details on some of the chef\u2019s Chicago projects inside the new Bank of America tower, 110 N. Wacker Drive. The first to open will be an all-day riverside cafe called Joe\u2019s by the River. According to a news release, Joe\u2019s should open this summer.<\/span>\u00a0More at the website of Chicago Eater, link in the title.\u00a0<\/span>\u00a0<\/span><\/p>\n

Is a podcast studio a plus in a hotel? | Wynn Resorts in\u00a0<\/span><\/b>Las Vegas<\/span><\/b>\u00a0will have one in the lobby<\/span><\/b><\/a>\u00a0<\/span><\/h3>\n

Wynn Resorts announced\u00a0<\/span>back in February<\/span>\u00a0that it\u2019s investing $3.5 million in Blue Wire, a sports podcasting network, in a deal that\u2019ll include the build out of a podcasting studio in the Wynn Las Vegas\u2019 lobby. That studio will host Blue Wire podcast personalities as well as star athlete guests to entice people to visit the hotel, get excited about sports, and hopefully place bets on them. Of course it\u2019s with a\u00a0<\/span>gambling element in Las Vegas but we have spotted\u00a0<\/span>th<\/span>ese podcast studios<\/span>\u00a0<\/span>in different, mostly dedicated to\u00a0<\/span>Millennials, hotels.\u00a0<\/span>Like for example,\u00a0<\/span>the\u00a0<\/span>Eaton hotel<\/span><\/a>\u00a0in\u00a0<\/span>Washington, a<\/span>\u00a0stunning, hip, cool\u00a0<\/span>concept with a\u00a0<\/span>progressive approach to running a hotel. This hotel has 209\u00a0<\/span>rooms,<\/span> and the lobby features features a indie radio station studio<\/a><\/span>.<\/span>\u00a0And more concepts are\u00a0<\/span>offering a podcast studio<\/span>, even in 2019 we spotted that\u00a0<\/span>more and more\u00a0<\/span>boutique hotel<\/span>s<\/span>\u00a0<\/span>offered\u00a0<\/span>the possibility to\u00a0<\/span>record a podcast<\/span>!\u00a0<\/span>For example the Mayfair Hotel<\/a><\/span>\u00a0in Los Angeles<\/span>\u00a0<\/span>and\u00a0<\/span>Hotel At Six<\/span><\/a>\u00a0in Stockholm<\/span>\u00a0also ha<\/span>d a podcast studio you could rent.\u00a0<\/span>\u00a0<\/span><\/p>\n

The end of\u00a0<\/span><\/b>ElBarri<\/span><\/b>\u00a0| Albert\u00a0<\/span><\/b>Adri\u00e0<\/span><\/b>\u00a0closes group for good<\/span><\/b><\/a>\u00a0<\/span><\/h3>\n

El<\/span>Barri<\/span>, the group founded by Albert\u00a0<\/span>Adri\u00e0<\/span>\u00a0along with the Iglesias brothers, is to be dissolved as a result of the coronavirus pandemic.\u00a0<\/span>The group\u00a0<\/span>with the rest<\/span>aurants Tickets,\u00a0<\/span>Hoja<\/span>\u00a0Santa,\u00a0<\/span>Pakta<\/span>\u00a0and Bodega 1900 are to close, the only one to remain is Enigma.<\/span>\u00a0A big loss for culinary Barcelona!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

At\u00a0horecatrends.com or\u00a0hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the\u00a0other\u00a0trends we use read more<\/a><\/p>\n","protected":false},"author":30,"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":[118,106,107,109,110,80,111,81,113,124,85,114,89,115,98,116,104,117,105,120,119,121,123,122],"tags":[],"class_list":["post-72609","post","type-post","status-publish","format-standard","hentry","category-tech","category-government","category-non-profit-sector-2","category-trends-2","category-eating","category-sector-2","category-drinking","category-drinks-sector","category-hospitality","category-p-en","category-fast-food-sector","category-sustainability","category-restaurant-sector","category-pop-up-main-2","category-hotel-sector","category-co-creation","category-catering-sector-2","category-social-media-main-2","category-leisure-sector-2","category-product-2","category-price","category-place","category-promotion","category-people"],"acf":[],"yoast_head":"\nTrends we spotted | Week 14 | horecatrends.com<\/title>\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\/trends-we-spotted-week-14-2021\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Trends we spotted | Week 14 | horecatrends.com\" \/>\n<meta property=\"og:description\" content=\"At\u00a0horecatrends.com or\u00a0hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the\u00a0other\u00a0trends we use read more\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-14-2021\/\" \/>\n<meta property=\"og:site_name\" content=\"horecatrends.com\" \/>\n<meta property=\"article:published_time\" content=\"2021-04-12T13:42:41+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-04-12T14:23:33+00:00\" \/>\n<meta name=\"author\" content=\"Stagiaire Spronsen\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Stagiaire Spronsen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-14-2021\/\",\"url\":\"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-14-2021\/\",\"name\":\"Trends we spotted | Week 14 | horecatrends.com\",\"isPartOf\":{\"@id\":\"https:\/\/www.horecatrends.com\/#website\"},\"datePublished\":\"2021-04-12T13:42:41+00:00\",\"dateModified\":\"2021-04-12T14:23:33+00:00\",\"author\":{\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/cf55298b23a18796550d764d349d4e1b\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-14-2021\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-14-2021\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-14-2021\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.horecatrends.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Trends we spotted | Week 14\"}]},{\"@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\/cf55298b23a18796550d764d349d4e1b\",\"name\":\"Stagiaire Spronsen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/c5f5c4126701b26a6c783a26db7160a94aa3d653e1785878adfe139abcefa7b9?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/c5f5c4126701b26a6c783a26db7160a94aa3d653e1785878adfe139abcefa7b9?s=96&d=mm&r=g\",\"caption\":\"Stagiaire Spronsen\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Trends we spotted | Week 14 | horecatrends.com","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\/trends-we-spotted-week-14-2021\/","og_locale":"en_US","og_type":"article","og_title":"Trends we spotted | Week 14 | horecatrends.com","og_description":"At\u00a0horecatrends.com or\u00a0hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the\u00a0other\u00a0trends we use read more","og_url":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-14-2021\/","og_site_name":"horecatrends.com","article_published_time":"2021-04-12T13:42:41+00:00","article_modified_time":"2021-04-12T14:23:33+00:00","author":"Stagiaire Spronsen","twitter_misc":{"Written by":"Stagiaire Spronsen","Est. reading time":"7 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-14-2021\/","url":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-14-2021\/","name":"Trends we spotted | Week 14 | horecatrends.com","isPartOf":{"@id":"https:\/\/www.horecatrends.com\/#website"},"datePublished":"2021-04-12T13:42:41+00:00","dateModified":"2021-04-12T14:23:33+00:00","author":{"@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/cf55298b23a18796550d764d349d4e1b"},"breadcrumb":{"@id":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-14-2021\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-14-2021\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-14-2021\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.horecatrends.com\/en\/"},{"@type":"ListItem","position":2,"name":"Trends we spotted | Week 14"}]},{"@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\/cf55298b23a18796550d764d349d4e1b","name":"Stagiaire Spronsen","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/c5f5c4126701b26a6c783a26db7160a94aa3d653e1785878adfe139abcefa7b9?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/c5f5c4126701b26a6c783a26db7160a94aa3d653e1785878adfe139abcefa7b9?s=96&d=mm&r=g","caption":"Stagiaire Spronsen"}}]}},"_links":{"self":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/72609","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\/30"}],"replies":[{"embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/comments?post=72609"}],"version-history":[{"count":2,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/72609\/revisions"}],"predecessor-version":[{"id":72612,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/72609\/revisions\/72612"}],"wp:attachment":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/media?parent=72609"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/categories?post=72609"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/tags?post=72609"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}