Alternative to the breakfast buffet
3-12-2019
A blog by Marjolein van Spronsen about sustainable breakfasts in hotels. She no longer believes in large buffets and recently came across a nice solution.
For years I have been surprised by the lavish breakfast buffets in hotels, with cooking islands where your eggs, pancakes, waffles, French toast and so on, are prepared freshly. International hotels prepare the most incredible dishes for their guests, smoked salmon is almost always available and sometimes even oysters. More than enough choices for everyone! Now however, I have reached an age where I tend to eat less, and if I look at what others get stuffed on their plates, I am always surprised! I sometimes even have the urge to point out to my fellow buffet users that the pancakes with maple leaf syrup don’t have to be on the same plate with their salmon.
Collabs & Crossovers
3-12-2019
Enjoy the blog by our colleague Niek Timmermans from Van Spronsen & Partners hospitality consultants. He blogs about the trendy collabs & crossovers, how hip and popular are they in 2019?
Earlier this year, Leonie van Spronsen wrote a blog about crossovers, how she felt 2019 could have been the year of crossovers. She kicked it off with an example of the Emmy Cheeseburger Dumplings of Mimi Chengs in New York. Two hospitality entrepreneur comrades that created a dish out of their individual bestsellers. We also have an example of this in the Netherlands, the Taiko X FEBO authentic FEBO snack wall in Tunes bar with limited-edition langoustine frikandels and Wagyu burgers specially created by chef Schilo van Coevorden.
SCRAEGG | From the fastest scrambled eggs to the smallest canteen in the world
3-12-2019
2018 was the starting point for SCRAEGG: Presented as ‘the fastest scrambled egg in the world’, the compact device with a steam nozzle quickly became centre of attention at trade fairs because using different flavors, a fluffy scrambled egg could be conjured up in seconds. Without a pan, without fat and without an unpleasant smell. Just one year on, SCRAEGG still supplies the world’s fastest scrambled eggs in a wide range of variations. But it also produces a tasty selection of other meals and snacks, such as quinoa cups, loose potato mash, soups, creamy porridges and even fine desserts and small cakes.
At the HOST international hospitality trade fair in Milan, Italy, SCRAEGG was recognized as the most groundbreaking innovation. The FCSI Start Me Up Innovation Award was awarded for the first time in 2019 by the Foodservice Consultants Society International and Electrolux Professional. The jury of experts honoured the SCRAEGG patented steam nozzle system, which prepares different meals in a matter of seconds.
Fresh food robot ‘Sally 2.0 by Chowbotics’ will be rolled out worldwide
2-12-2019
The world’s first fresh food robot, Sally 2.0 by Chowbotics enters a new phase with a new user interface, hardware enhancements, and an expanded menu with meal options for any time of day. Sally 2.0, the newest iteration of its widely-popular fresh food robot, which first came to market in 2018 and is currently in action at more than 70 locations including offices, college campuses, hospitals, and more. The enhanced model features a larger tablet display, a stunning new user interface, wheels for increased mobility, and improved servicing features that reduce operator refill and cleaning time. In addition to Sally’s flagship salad and grain bowl offerings, Sally 2.0 now offers breakfast and snack options such as Açai bowls, fruit, yogurt bowls, and more. Thousands of people can now experience these enhancements at several new deployments across the country and around the world.
We wrote about the Robot Sally back in 2017 and wondered when we will see the first fresh food robots like Sally in Europe. Stated at the website of Chowbotics is that they work with the Compass Group, Sodexo and in the press release it says that Bonduelle, the French international plant-based food company, recently ordered a first set of 50 robots for France. Earlier this year, the two companies joined forces to create the Cabaletta brand and set an exclusive partnership for deployments at foodservice outlets throughout mainland Europe. “We believe offering salads and other plant-based food through easy to access kiosks will be a key trend for the future,” says Elodie Levrier, Project Director, Bonduelle. So anything for your food outlet or kiosk?
Trends we spotted | Week 48
29-11-2019
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 ‘Trends we spotted this week’.
This week, among other links to articles about a snowman sculpture trail you can walk in London Bridge this Christmas and start-up Air Protein creates ‘air meat’ using protein-producing microbes discovered by NASA.
Gucci and Massimo Bottura will open the second Gucci Osteria at a rooftop in Beverly Hills and we found an adorable package deal: last summer you could enjoy a ‘puppies & prosecco’ package at the Kimpton Hotel Monaco in Denver.
US-based Sweetgreen is using Artificial Intelligence tech and personalised service to attract customers to its latest restaurant in New York. And a link to the full list of the 100 Best chefs in the world 2020 according to the French restaurant Le Chef, with 6 Dutch chefs!
Tokyo’s 13th Michelin Guide has been released last week and KFC also tested plant-based chicken in Canada for one-day. They want to introduce plant-based chicken in 2020.
Online pop-up Dunkin’ shop | Exclusive holiday merchandise
25-11-2019
The search to find the perfect present for the Dunkin’ lovers in your life can now be all wrapped up. Dunkin’ launched its first-ever online pop-up Dunkin’ shop in the USA in November, offering a selection of Dunkin’-ized holiday gifts that fans can’t find anywhere else. From apparel like a holiday sweater, one-piece pajamas and joggers to accessories like scrunchies, a fanny pack and an electric guitar, the limited-edition, fun and festive items currently featured on Dunkin’ Shop will be on every Dunkin’ fan’s holiday wish list.
Although most merchandise is only available in the USA we think the web shop is inspiration for restaurants with a large fan base! And although it’s original we’re sure it isn’t the first online pop-up shop! We spotted the FEBO web shop (check out their pajamas in photo 8 at this article in Dutch) in the Netherlands back in 2018, with all kind of merchandise of this Dutch snackbar brand.
Claridge’s Christmas Tree 2019 by Christian Louboutin | ‘The Loubi Express’ steams into Mayfair straight from Paris
22-11-2019
Claridge’s, London’s legendary Mayfair hotel has unveiled the Claridge’s Christmas Tree 2019 in the hotel lobby, created by long-time friend and guest, designer Christian Louboutin. Claridge’s Christmas Tree 2019, celebrating its 10th anniversary, is accompanied by The Loubi Express, a glittering red train stationed in the snowy forest clearing of the lobby, with a plethora of wrapped gifts atop the train, making their way from Paris to London to spread festive cheer.
Hotella Nutella | The sweetest hotel pop-up of all will open in Napa Valley in 2020
22-11-2019
A dream comes true for Nutella fans over the whole world, a pop-up Nutella hotel will open in January 2020 in Napa Valley, California. Inspired by Nutella®, The Original Hazelnut Spread®, the exclusive one weekend only pop-up will treat three Nutella super-fans and their guests to an unforgettable breakfast experience that showcases new and exciting ways to enjoy the hazelnut spread. Consumers interested in vying for a reservation for the weekend of January 10-12, 2020 can apply for the chance to win a visit to the property by going to the website of Hotella Nutella, and creating a video that demonstrates how Nutella makes their mornings special. Nutella fans can also find full contest rules here.
Earlier this year we wrote about the pop-up Taco Bell Hotel and the Airbnb Barbie home. It looks like marketing departments of famous brands found their way into the hotel world! We wonder when their will be pop-up in a Dutch hotel?
Trends we spotted | Week 47
22-11-2019
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 ‘Trends we spotted this week’.
This week, among other a link to an article about the new concept of Jamie Oliver, Jamie Oliver Kitchen. The first two restaurants will open this month in Bali and Bangkok. And Coca-Cola System introduces KeelClip to its multipack cans.
Christmas inspiration from London: the ‘over the top’ decorations at restaurant 34 Mayfair and the Narna-themed wonderland outside restaurant Ivy Chelsea Garden. And to remain in the Christmas spirit: an ‘Elf’- inspired suite at the Club Wyndham Midtown New York City.
Delicious news at the website of Eater about the famous Danish Smørrebrød! A couple of chefs are reviving this traditional dish. And the latest news on the ‘Cités des vins et des Climats’ in Beaune, Burgundy.
A special and very expensive ‘Feeling Pretty’ arrangement of the Four Seasons hotel in Beverly Hills. Just a weekend to experience the movie ‘Pretty Woman’ including shopping!
Mr. Berry’s wants your coffee to taste better ad personal
22-11-2019
Mr. Berry’s is an online e-commerce platform where a consumer can discover his or her own personal coffee taste through a machine learning algorithm. A machine learning algorithm? Machine learning is used all around us to allow consumers to make choices. Spotify does it with your music. Youtube works with your related videos. Your bank uses it to monitor your expenses. But the biggest example of this is of course Google.
Mr. Berry’s applies 21st-century technology to an outdated coffee market. An initiative of Floris de Laat who organized the pop-up ‘The Cone Masters’ in 2017. With this pop-up you could, very Instagrammable (#coffeeinacone), drink your coffee from an ice cream cone filled with chocolate. He now wants you to enjoy coffee that suits your taste.
