Chunk Foods X Pastrami Queen | Serving plant-based pastrami

8-8-2024

In New York City, Chunk Foods and Pastrami Queen announced a new partnership. Since Thursday, August 1, Pastrami Queen’s Moynihan Food Hall location serves “The Prince powered by Chunk”, a wonderful combination of Chunk’s award-winning plant-based Slab prepared as Pastrami, New York deli mustard, rye bread, and a pickle. This exciting collaboration honours the rich culinary heritage of NYC while embracing new, delicious, meaty options.

Sometimes a name brings back memories! Back in the eighties I travelled frequently to NYC, staying either in Brooklyn or on Manhattan. I can still remember the taste of my first pastrami sandwich. I hope the ‘The Prince powered by Chunk’ offers vegans the same memories! ^Marjolein  read more

New plant-based fastfood restaurant Kernel opened in New York City

12-4-2024

Kernel Foods is a hybrid hospitality and technology company that designed and built a novel operating system for restaurants. The company uses the system at its wholly owned brick-and-mortar restaurants in NYC. By reducing waste and friction, they usher in significant improvements in hospitality, food quality, employee satisfaction, and restaurant economics. Plant-based fastfood restaurant Kernel is an idea of Steve Ells, now CEO. He also built Chipotle Mexican Grill from a single restaurant to a global business.

We wrote about the announcement of this concept in our trends we spotted week 46 2023. One of those concepts highly on our list to visit if we go to NYC!  

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‘Plant-based für alle!’| Burger King Germany

18-3-2024

Since the beginning of March, Burger King Germany’s plant-based products have been cheaper than their meat alternatives. With the aim of making the plant-based alternative accessible to as many people as possible. We are curious to see whether this price reduction will also lead to an increased purchase of the plant-based products! During the campaign entitled: ‘Plant-based für alle!’ (Plant-based for all!), their plant-based burgers by The Vegetarian Butcher have been introduced in a new form, the ‘Flower Patty’.

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Vegetable & Fruit supplier Van Gelder launches innovative plant-based assortment

22-2-2024

Vegetable & Fruit supplier Van Gelder is really Dutch and at the same time hypermodern. The company delivers fresh fruit and vegetables to hotels and restaurants, hospitals and government agencies throughout the country every day. In addition, consumers can go to the Versmarkt and the Experience Center in Ridderkerk to pick up fresh products and a healthy lunch. The new plant-based assortment is launching this spring. Sustainable and progressive meat and fish substitutes will be produced in-house. From burgers, meatballs, soup balls and lamb to sandwich fillings such as roast beef and smoked salmon, made from vegetables, fermented fava beans, mushrooms and legumes.

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Plant-based cooking in the Dutch hospitality industry

9-2-2024

We have just finished ‘Veganuary’, an initiative that seems to be increasing in popularity. But has this plant-based revolution also had an effect on plant-based cooking in the Dutch hospitality industry? The simple answer is ‘yes’ but there is also much to be gained for plant-based, according to research by Violife Professional. With a recipe for vegan ‘Vietnamese Summer Rolls’.

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Kevin Hart’s plant-based fast service restaurant Hart House welcomes fourth location in less than a year

3-7-2023

Hart House, the plant-based fast service restaurant founded by actor, entrepreneur and comedian Kevin Hart, opened its newest location across from the University of Southern California campus, in Downtown Los Angeles. Hot off the heels of their first drive through opening in Hollywood last month at Sunset & Highland, the USC restaurant represents the fourth Los Angeles area Hart House in a year, since debuting in August 2022, joining the locations in Westchester and Monrovia.

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The revolution of SUGO Pizza | plant-based is the new standard

6-6-2023

SUGO Pizza, known for its airy, square pizza al taglio, is charting a new course this month. Where previously vegan dishes were marked on the menu, a marking is now placed behind dishes with animal products. “With a daring new menu, we are breaking into the future with a bang,” says director Hugo Kruijssen about the company’s new direction.

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Renewed top restaurant Morille in Koudekerke even more plant-based and local

1-9-2022

Opening – Restaurant Morille in Koudekerke, Zeeland, is going one step further in cooking with local ingredients and its own wild pickings. By September 2022, the dishes will be largely botanical, with only an occasional dish complemented by a local and honest piece of fish, meat or venison. Only Dutch and Belgian wines will be served. Chef Dennis Willems’ restaurant achieved listings in restaurant guides such as Michelin, Gault&Millau and Lekker with its local nature cuisine since opening in 2019.

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Camionette brings plant-based fine dining restaurant to PAKT site in Antwerp

19-8-2022

Opening in Antwerp – Camille and Boqion from Camion opened their second branch – plant-based fine dining Camionette – on the PAKT site on Friday 1 July. What initially began in 2019 as a plant-based lunch and aperitif business soon turned into a full-blown restaurant. They soon came up against the limits of their small premises, especially the very small kitchen, so after three years it is time to move to a place where they can once again expand their culinary ambitions. From now on, Camion will continue as a low key breakfast and lunch bar, while at Camionette you can go in the afternoon as well as in the evening for all sorts of sharing dishes or a nice glass of natural wine at the bar.

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Mama Gaia Academy | First online hospitality academy with a plant-based focus

2-6-2022

The unique Mama Gaia Academy recently launched, this academy prepares participants for a job in the hospitality industry for free and in just six weeks. This way, the academy wants to tackle the staff shortage in the hospitality industry. In a short online training course, people with little or no experience are trained for a job in the kitchen or operations. The English-language programme is easily accessible and participants can watch short informative videos on their smartphones at any time of day. In order to accelerate the transition to more plant-based options in the hospitality industry, vegan cuisine is central to all modules. The Academy was set up by the founder of social enterprise Dopper, known for the refillable water bottle that reduces the use of single-use plastic. The course is made possible by among others Gulpener.

2 minutes read

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