Enjoy reading!<\/p>\n
Pad Thai opens new location at Utrecht Centraal | With an AI wok robot as a colleague<\/strong><\/h3>\nIn the middle of the food court behind the gates at Utrecht Centraal, the Thai quick-service concept opened its newest location at the end of September. It is not a copy of the existing restaurants, but Pad Thai<\/a> 2.0: fresher in appearance, with a broader lunch offering and fully designed around the rhythm of the station. Pad Thai is also stepping things up in the kitchen. During rush hour, a striking new colleague stands at the wok: AI wok robot Charlie. While travellers move through the station, he woks up to six portions of Pad Thai at once. More details on their website<\/a>.<\/p>\n![\"Pad](\"https:\/\/www.horecatrends.com\/wordpress\/wp-content\/uploads\/PADTHA1-300x182.png\")
Pad Thai opens new location on Utrecht Centraal – with an AI-robot wok as colleague<\/p><\/div>\n
Spaghetteria celebrates 15 years with a \u2018Pasta pass\u2019<\/strong><\/h3>\nSpaghetteria<\/a> has been around for fifteen years and is celebrating it with the introduction of the \u2018Spaghetteria Pastapas\u2019. With the pass, guests can drop by every day for a fresh pasta of their choice for \u20ac75 per four weeks. To mark the anniversary, Spaghetteria is making a limited number of passes available. The Pastapas was created to further strengthen the bond between Spaghetteria and its guests. Great idea!<\/p>\nTwo days after the press release, the Pastapasses were no longer available. However, each month Spaghetteria takes stock of how many extra passes can be added, and it looks like a few hundred will be available again in November. As this month showed, interest is high, so if you want a pass, keep a close eye on the website<\/a> and their socials!<\/p>\nRon Gastrobar signature gets a bigger stage through partnership with Gar\u00e7ons Group<\/strong><\/h3>\nRon Blaauw, Bas Brouns and the team behind Ron Gastrobar<\/a> Groep are entering into a structural partnership with Gar\u00e7ons Group<\/a>, the culinary event company of Jeroen Robberegt and Jasper Gronert. The collaboration first became visible at the end of September during Museumplein Polo Amsterdam.<\/p>\nRon Gastrobar Groep has long provided catering and events outside its own restaurants. With Gar\u00e7ons Group as a structural partner, this can now be done on a larger scale and for more complex productions, while the culinary signature of Ron Gastrobar Groep, led by Ron Blaauw and Bas Brouns, remains leading. Bas Brouns, Executive Chef of Ron Gastrobar Groep, and the founders of Gar\u00e7ons Group have had a professional relationship for years. You can read more details here<\/a>.<\/p>\n![\"Ron](\"https:\/\/www.horecatrends.com\/wordpress\/wp-content\/uploads\/RONGAS1-300x182.png\")
Ron Gastrobar\u2019s signature brand is set to gain a wider platform through a partnership with the Gar\u00e7ons Group<\/p><\/div>\n
The Flower Farm enters the hospitality industry with palm oil-free minis<\/strong><\/h3>\nIn supermarkets, The Flower Farm\u2019s<\/a> 100% rainforest-friendly range is already widely available on the shelves. Now the margarine is also coming to the buffet in the hospitality sector. With one small gesture, you can let your guests contribute to something big: preserving the rainforest. The handy portion packs for the hospitality industry comply with European requirements for single-use plastics (SUP) and contain 10% less plastic than regular hard cups. The mini was launched at Gastvrij Rotterdam. Under the motto \u2018Spreading with impact, in hospitality too\u2019, The Flower Farm presented an 8-gram margarine stickpack. Hospitality professionals can request a sample via their website<\/a>.<\/p>\nPlanSimpler | Scheduling tool via WhatsApp<\/strong><\/h3>\nPlanSimpler is a start-up from Eindhoven and a scheduling tool for caf\u00e9s, bars and restaurants. Employees submit their availability and request time off via WhatsApp, through their \u2018planning agent Klaus\u2019. This means employees don\u2019t need to install an app. The schedule is created automatically based on availability, roles, contracted hours and collective labour agreement (CLA) rules. The manager checks it, adjusts where needed and publishes it.<\/p>\n
The start-up was founded by Bart van de Wetering and Thijmen Ypenburg. Both have worked in hospitality for years: Thijmen for five years, from kitchen and service to hotel reception, and Bart for three years in service. Bart builds the software, while Thijmen handles sales and contact with business owners. The idea, then, was born in the hospitality industry itself! They are currently running pilots, and the WhatsApp integration with Klaus goes live in November. They have also registered for the Horecava Awards<\/a>. You can find more details here<\/a>.<\/p>\n![\"PlanSimpler](\"https:\/\/www.horecatrends.com\/wordpress\/wp-content\/uploads\/PLANSI2-300x182.png\")
PlanSimpler – rooster tool via WhatsApp<\/p><\/div>\n
Subway\u00ae unveils Blueprint, a reimagined restaurant and brand experience for EMEA<\/strong><\/h3>\nLast week Subway\u00ae<\/a> unveiled Blueprint, a reimagined restaurant and brand experience that modernises how guests order and eat to support growth across Europe, the Middle East and Africa (EMEA). From 1 January 2027, every new Subway restaurant and remodel in the region will be built to Blueprint, the centrepiece of the company’s multi-year business strategy. Check out their press release<\/a> here.<\/p>\nKFC\u00ae puts a snackable spin on its iconic bucket with Go Buckets<\/strong><\/h3>\nKFC<\/a> is introducing Go Buckets, a new way to KFC that brings its signature Finger Lickin’ Good\u00ae chicken to snacking occasions and moments beyond the traditional meal. Designed for on-the-go occasions, Go Buckets are the first KFC bucket designed to fit in a standard car cupholder. The new menu addition comes as snacking plays a bigger role in how Americans eat throughout the day. More details in their press release<\/a>.<\/p>\n![\"KFC\u00ae](\"https:\/\/www.horecatrends.com\/wordpress\/wp-content\/uploads\/KFCPUT1-300x182.png\")
KFC\u00ae puts a snackable spin on its iconic bucket with Go Buckets<\/p><\/div>\n
McDonald’s bottled pickle brine as a fix for marathon runners | Pickle Boost<\/strong><\/h3>\nMcDonald’s<\/a> fans always go the extra mile for the pickles of the company, and in honor of marathon season, they introduce Pickle Boost. Pickle juice has become a staple for athletes dealing with cramps mid-workout, and now, they’re bottling up the salty, athlete-ready brine from the beloved ingredient for one of the biggest marathon weekends in the country in Chicago. Runners could try Pickle Boost last weekend across Chicago, while supplies lasted. More details in their press release<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pad Thai opens new location on Utrecht Centraal – with an AI-robot wok as colleague<\/p><\/div>\n
Spaghetteria celebrates 15 years with a \u2018Pasta pass\u2019<\/strong><\/h3>\nSpaghetteria<\/a> has been around for fifteen years and is celebrating it with the introduction of the \u2018Spaghetteria Pastapas\u2019. With the pass, guests can drop by every day for a fresh pasta of their choice for \u20ac75 per four weeks. To mark the anniversary, Spaghetteria is making a limited number of passes available. The Pastapas was created to further strengthen the bond between Spaghetteria and its guests. Great idea!<\/p>\nTwo days after the press release, the Pastapasses were no longer available. However, each month Spaghetteria takes stock of how many extra passes can be added, and it looks like a few hundred will be available again in November. As this month showed, interest is high, so if you want a pass, keep a close eye on the website<\/a> and their socials!<\/p>\nRon Gastrobar signature gets a bigger stage through partnership with Gar\u00e7ons Group<\/strong><\/h3>\nRon Blaauw, Bas Brouns and the team behind Ron Gastrobar<\/a> Groep are entering into a structural partnership with Gar\u00e7ons Group<\/a>, the culinary event company of Jeroen Robberegt and Jasper Gronert. The collaboration first became visible at the end of September during Museumplein Polo Amsterdam.<\/p>\nRon Gastrobar Groep has long provided catering and events outside its own restaurants. With Gar\u00e7ons Group as a structural partner, this can now be done on a larger scale and for more complex productions, while the culinary signature of Ron Gastrobar Groep, led by Ron Blaauw and Bas Brouns, remains leading. Bas Brouns, Executive Chef of Ron Gastrobar Groep, and the founders of Gar\u00e7ons Group have had a professional relationship for years. You can read more details here<\/a>.<\/p>\nRon Gastrobar\u2019s signature brand is set to gain a wider platform through a partnership with the Gar\u00e7ons Group<\/p><\/div>\n
The Flower Farm enters the hospitality industry with palm oil-free minis<\/strong><\/h3>\nIn supermarkets, The Flower Farm\u2019s<\/a> 100% rainforest-friendly range is already widely available on the shelves. Now the margarine is also coming to the buffet in the hospitality sector. With one small gesture, you can let your guests contribute to something big: preserving the rainforest. The handy portion packs for the hospitality industry comply with European requirements for single-use plastics (SUP) and contain 10% less plastic than regular hard cups. The mini was launched at Gastvrij Rotterdam. Under the motto \u2018Spreading with impact, in hospitality too\u2019, The Flower Farm presented an 8-gram margarine stickpack. Hospitality professionals can request a sample via their website<\/a>.<\/p>\nPlanSimpler | Scheduling tool via WhatsApp<\/strong><\/h3>\nPlanSimpler is a start-up from Eindhoven and a scheduling tool for caf\u00e9s, bars and restaurants. Employees submit their availability and request time off via WhatsApp, through their \u2018planning agent Klaus\u2019. This means employees don\u2019t need to install an app. The schedule is created automatically based on availability, roles, contracted hours and collective labour agreement (CLA) rules. The manager checks it, adjusts where needed and publishes it.<\/p>\n
The start-up was founded by Bart van de Wetering and Thijmen Ypenburg. Both have worked in hospitality for years: Thijmen for five years, from kitchen and service to hotel reception, and Bart for three years in service. Bart builds the software, while Thijmen handles sales and contact with business owners. The idea, then, was born in the hospitality industry itself! They are currently running pilots, and the WhatsApp integration with Klaus goes live in November. They have also registered for the Horecava Awards<\/a>. You can find more details here<\/a>.<\/p>\nPlanSimpler – rooster tool via WhatsApp<\/p><\/div>\n
Subway\u00ae unveils Blueprint, a reimagined restaurant and brand experience for EMEA<\/strong><\/h3>\nLast week Subway\u00ae<\/a> unveiled Blueprint, a reimagined restaurant and brand experience that modernises how guests order and eat to support growth across Europe, the Middle East and Africa (EMEA). From 1 January 2027, every new Subway restaurant and remodel in the region will be built to Blueprint, the centrepiece of the company’s multi-year business strategy. Check out their press release<\/a> here.<\/p>\nKFC\u00ae puts a snackable spin on its iconic bucket with Go Buckets<\/strong><\/h3>\nKFC<\/a> is introducing Go Buckets, a new way to KFC that brings its signature Finger Lickin’ Good\u00ae chicken to snacking occasions and moments beyond the traditional meal. Designed for on-the-go occasions, Go Buckets are the first KFC bucket designed to fit in a standard car cupholder. The new menu addition comes as snacking plays a bigger role in how Americans eat throughout the day. More details in their press release<\/a>.<\/p>\nKFC\u00ae puts a snackable spin on its iconic bucket with Go Buckets<\/p><\/div>\n
McDonald’s bottled pickle brine as a fix for marathon runners | Pickle Boost<\/strong><\/h3>\nMcDonald’s<\/a> fans always go the extra mile for the pickles of the company, and in honor of marathon season, they introduce Pickle Boost. Pickle juice has become a staple for athletes dealing with cramps mid-workout, and now, they’re bottling up the salty, athlete-ready brine from the beloved ingredient for one of the biggest marathon weekends in the country in Chicago. Runners could try Pickle Boost last weekend across Chicago, while supplies lasted. More details in their press release<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"
Two days after the press release, the Pastapasses were no longer available. However, each month Spaghetteria takes stock of how many extra passes can be added, and it looks like a few hundred will be available again in November. As this month showed, interest is high, so if you want a pass, keep a close eye on the website<\/a> and their socials!<\/p>\n Ron Blaauw, Bas Brouns and the team behind Ron Gastrobar<\/a> Groep are entering into a structural partnership with Gar\u00e7ons Group<\/a>, the culinary event company of Jeroen Robberegt and Jasper Gronert. The collaboration first became visible at the end of September during Museumplein Polo Amsterdam.<\/p>\n Ron Gastrobar Groep has long provided catering and events outside its own restaurants. With Gar\u00e7ons Group as a structural partner, this can now be done on a larger scale and for more complex productions, while the culinary signature of Ron Gastrobar Groep, led by Ron Blaauw and Bas Brouns, remains leading. Bas Brouns, Executive Chef of Ron Gastrobar Groep, and the founders of Gar\u00e7ons Group have had a professional relationship for years. You can read more details here<\/a>.<\/p>\n Ron Gastrobar\u2019s signature brand is set to gain a wider platform through a partnership with the Gar\u00e7ons Group<\/p><\/div>\n In supermarkets, The Flower Farm\u2019s<\/a> 100% rainforest-friendly range is already widely available on the shelves. Now the margarine is also coming to the buffet in the hospitality sector. With one small gesture, you can let your guests contribute to something big: preserving the rainforest. The handy portion packs for the hospitality industry comply with European requirements for single-use plastics (SUP) and contain 10% less plastic than regular hard cups. The mini was launched at Gastvrij Rotterdam. Under the motto \u2018Spreading with impact, in hospitality too\u2019, The Flower Farm presented an 8-gram margarine stickpack. Hospitality professionals can request a sample via their website<\/a>.<\/p>\n PlanSimpler is a start-up from Eindhoven and a scheduling tool for caf\u00e9s, bars and restaurants. Employees submit their availability and request time off via WhatsApp, through their \u2018planning agent Klaus\u2019. This means employees don\u2019t need to install an app. The schedule is created automatically based on availability, roles, contracted hours and collective labour agreement (CLA) rules. The manager checks it, adjusts where needed and publishes it.<\/p>\n The start-up was founded by Bart van de Wetering and Thijmen Ypenburg. Both have worked in hospitality for years: Thijmen for five years, from kitchen and service to hotel reception, and Bart for three years in service. Bart builds the software, while Thijmen handles sales and contact with business owners. The idea, then, was born in the hospitality industry itself! They are currently running pilots, and the WhatsApp integration with Klaus goes live in November. They have also registered for the Horecava Awards<\/a>. You can find more details here<\/a>.<\/p>\n PlanSimpler – rooster tool via WhatsApp<\/p><\/div>\n Last week Subway\u00ae<\/a> unveiled Blueprint, a reimagined restaurant and brand experience that modernises how guests order and eat to support growth across Europe, the Middle East and Africa (EMEA). From 1 January 2027, every new Subway restaurant and remodel in the region will be built to Blueprint, the centrepiece of the company’s multi-year business strategy. Check out their press release<\/a> here.<\/p>\n KFC<\/a> is introducing Go Buckets, a new way to KFC that brings its signature Finger Lickin’ Good\u00ae chicken to snacking occasions and moments beyond the traditional meal. Designed for on-the-go occasions, Go Buckets are the first KFC bucket designed to fit in a standard car cupholder. The new menu addition comes as snacking plays a bigger role in how Americans eat throughout the day. More details in their press release<\/a>.<\/p>\n KFC\u00ae puts a snackable spin on its iconic bucket with Go Buckets<\/p><\/div>\n McDonald’s<\/a> fans always go the extra mile for the pickles of the company, and in honor of marathon season, they introduce Pickle Boost. Pickle juice has become a staple for athletes dealing with cramps mid-workout, and now, they’re bottling up the salty, athlete-ready brine from the beloved ingredient for one of the biggest marathon weekends in the country in Chicago. Runners could try Pickle Boost last weekend across Chicago, while supplies lasted. More details in their press release<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"Ron Gastrobar signature gets a bigger stage through partnership with Gar\u00e7ons Group<\/strong><\/h3>\n
The Flower Farm enters the hospitality industry with palm oil-free minis<\/strong><\/h3>\n
PlanSimpler | Scheduling tool via WhatsApp<\/strong><\/h3>\n
Subway\u00ae unveils Blueprint, a reimagined restaurant and brand experience for EMEA<\/strong><\/h3>\n
KFC\u00ae puts a snackable spin on its iconic bucket with Go Buckets<\/strong><\/h3>\n
McDonald’s bottled pickle brine as a fix for marathon runners | Pickle Boost<\/strong><\/h3>\n