At horecatrends.com or hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column \u2018Trends we spotted this week\u2019.<\/p>\n
With this week links to articles about the Why Waste series of Massimo Bottura & Co on Fine Dining Lovers and in August a Monopoly-inspired bar will open in London, in the same building as Monopoly Lifesized. <\/em><\/p>\n European fintech giant Revolut is jumping into the travel industry. The London-based firm launched a new feature recently called Stays, which lets users book hotels and other accommodation through its app. <\/em><\/p>\n In Paris opened Pinky Bloom at 68 Avenue de New York. A very Instagrammable concept with flowerly decorations and lots and lots of pink! Even in their menu! And Teriyaki Madness opens a restaurant in Canada, Lethbridge, Alberta. They now have 99 locations in the US and 2 in Mexico.<\/em><\/p>\n Recipe box service, \u2018On The Table\u2019, has recently announced their partnership with digital payment blockchain platform Utrust, making them the first UK food delivery provider to accept cryptocurrency alongside traditional payment methods.<\/em><\/p>\n Eli’s Cheesecake in Chicago celebrates \u2018national cheesecake day\u2019 with citywide treasure hunt and free cheesecake! A great way to celebrate a lot of things! Check out how in the article. And <\/em>At Dominique Ansel\u2019s Workshop you can buy eight varieties of croissants and follow a workshop in the test kitchen! , including one stuffed with Black forest ham and fontina cheese, and topped with melted Gruyere; rethinking the breakfast sandwich!<\/em><\/p>\n Click on the title if you like to read the full article. Enjoy reading!<\/p>\n <\/p>\n Watch the new series hosted by Massimo Bottura & Co and learn to love your leftovers. Watch it at Fine Dining Lovers, especially if you\u2019re a foodie! With a great \u2018recipe\u2019 for cheese crackers made from the crusts of Parmigiano Reggiano. I always throw all the crusts in the fridge to use it to make a broth with all the leftover vegetables, but this recipe looks delicious and I am going to make as soon as I found a microwave. By the way the fried chicken in the same video below, sounds delicious as well! Check out the website of Fine Dining Lovers, link in the title, for more video\u2019s on food waste. As Massimo Bottura says: One of the UN goals is to halve food waste in the globe by 2030, this is not going to happen if we are not all involved!<\/p>\nWhy Waste a series of Massimo Bottura & Co on Fine Dining Lovers<\/strong><\/a><\/h3>\n