Mountain Tap Brewery is offering COVID-19 proof dining in gondola’s this winter
26-2-2021
During the first lockdown we had the first restaurant in the Netherland to serve food corona proof in small greenhouses for 2 persons. Which was a great choice as we have a lot of big greenhouses all over the Netherlands. It has been used in several sizes and at different locations in the Netherlands. As are the dining pods which are used as hotel rooms or as small private dining booths during winter time and which are also corona proof. Now we spotted Mountain Tap Brewery, located in the mountain ski resort town of Steamboat Springs, Colorado, where winter low temperatures often reach below freezing and snow piles up by the feet. Faced with the likelihood of extremely limited capacity for indoor seating due to the COVID-19 pandemic, Mountain Tap Brewery brainstormed a creative use of its spacious patio to accommodate winter guests. In the autumn of 2020, the brewpub transformed several out-of-use gondola cars into private seating booths and installed them on the patio. It might be an idea for all the restaurants located in ski resorts in Europe as well. We have been spotting gondel sauna’s and in 2009 we wrote an article about world’s smallest restaurant the Genussgondel in Fiss, Austria where you could enjoy dinner in a gondola lift. With a maximum four people, you enjoyed a three course dinner with a spectacular view over the Tyrolean mountains. When I started skiing in the seventy’s, the first lifts we used were open ‘bins’ in Italy, those could be used outside by après ski bars to keep social distance! 😉 ^Marjolein
Restaurant Basiliek* changes opening hours and interior after reopening
23-2-2021
One Michelin-starred restaurant Basiliek in Harderwijk (The Netherlands) will change its opening hours at the moment they’re allowed to reopen and welcome guests again. The interior of the restaurant will change as well. The COVID-19 pandemic provided the couple who own the place, Tabitha and Rik Jansma, with new insights with some changes as a result. ‘Something that we wanted for a longer period of time’.
We are curious how many restaurants, bar or hotels will apply changes within their concept. We suppose that the popular meal sharing concepts disappear after reopening. Just like COVID-19 is crucial for the open jars of nuts on tables. Restaurant Basiliek will also change the number of guests, which is something every restaurant has to deal with and where the concept is decisive regarding to the revenue of the restaurant. Sadly enough, this is something we have been testing with the ‘6 feet distance’. The decision to apply new closing hours is choosing for more private time, and it is great if your concept can carry this decision. There is no information provided about continuing with delivery and take-out meals in their press release, but we are very curious how concepts will apply this within their operations. Are you changing your concept, let us know!
BURGER KING France | We’re keeping French farmers feeling chipper
19-2-2021
In order to support the French potatoes farmers who can no longer sell their production because they don’t have the restaurants to sell them to, BURGER KING® decided to lend them a hand. They bought 200 extra tonnes of potatoes which they have been giving away as from February 2nd. Each visit to a drive-thru gave customers one kilo bag of potatoes. At the website of BURGER KING France 3 recipes for those who don’t know what to do with them…. Like the recipe for ‘la galette du king’.
A positive buzz created by Parisian agency Buzzman for BURGER KING. The potatoes were available in all BURGER KING drive-thru’s in France. Might this be an idea for your country?
Trends we spotted | Week 6
18-2-2021
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 ‘Trends we spotted this week’.
With this week, links to articles about amongst others about a signal-blocking butter dish for better phone habits. Interesting for on your dinner table after the COVID-19 crisis, we have been digital way too long! And a link to a ‘how to make’ Charcuterie and cheese bouquet.
Last week a M&M’S experience store opened at Disney Springs at the Walt Disney World Resort in Florida and we love collaborations like this one: Philadelphia’s Down North Pizza has launched ‘A Match Made In Philly’, featuring limited-edition pizza’s created by some of Philadelphia’s culinary stars.
Sustainable initiatives: #slaughterhouse waste products turned into bioplastic packaging and 2 companies are testing real-time digital labels that would detect spoiled food and thus reduce waste.
Two of America’s largest fast food chains, McDonald’s and Burger King, have announced new loyalty programs. Interesting to read! And what do you think, will there be more robots in the hospitality industry after COVID-19? We spotted another one, Robot ‘Jeeves’ in the Radisson Blu at Zürich Airport.
As of March 16th, children can watch the new show by Michelle Obama on Netflix. ‘Waffles + Mochi,’ is a culinary show that will teach them food related wisdom! And in Germany schools can create classes in the conference rooms of the Best Western Hotel Group.
Trends we spotted | Week 5
11-2-2021
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 ‘Trends we spotted this week’.
With this week links to articles about amongst others a Cocktail-gram for Valentine’s Day, an idea by the Avli Taverna and the packaged picnic at the Rockefeller Center ice rink by restaurant Frenchette in New York.
Inspiring: the ‘MEATliquor x Southern Comfort’ home kits in honor of Mardi Gras and an article about contactless ordering forcing restaurants to adopt 9 tech strategies in 2021. We really think individual restaurants have to react to the Internet of Behaviors and increase their cybersecurity.
PepsiCo launches a drink specifically aimed at teenagers: Frutly, one of the ‘better-fou-you’ beverages.
An interesting, but long article at the website of Nutritional Outlook about 2021 Flavor trends for food and beverage. With flavors like Banana 2.0, the Ispahan, blood orange, turmeric, yuzu, guava, bergamot, birthday cake and many more. And a joint venture that will leverage Beyond Meat’s leading technology in plant-based protein development and PepsiCo’s world-class marketing and commercial capabilities to create and scale new snack and beverage options.
Trends we spotted | Week 3
27-1-2021
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 ‘Trends we spotted this week’.
With this week links to articles about amongst others restaurant ONA (Origine Non Animale) is the first vegan restaurant awarded a Michelin Star in France and a Dutch vega restaurant ‘Bij de Tuinman’ launches socially-distanced neighborhood dinners.
Two new three-star restaurants, three new two-stars and seventeen new restaurants awarded one Michelin star at the Michelin Guide for Great Britain and Ireland. With two female chefs, Clare Smyth and Hélène Darroze awarded three stars!
Artisinal bakery The Pizza Cupcake, delivers Pizza Cupcakes and a link to an article about the smallest online wine store by British food and wine critic William Sitwell.
To celebrate the release of the new film ‘Ghostbusters: Afterlife’, General Mills has announced a new Ghostbusters cereal and Lotus-flavored ice cream, coffee, and candles honored Madame Vice President Kamala Harris.
Swedish electric bike company Cake teamed up with Dometic to create an electric food delivery box, with separate compartments and dedicated temperature zones. The electricity for the box is generated by the bike.
In this pandemic-era, there is no doubt that the megatrends for the new year will center around healthier and ‘cleaner’, more sustainable, premium and socially responsible products in line with the mantras – good for me, good for the planet – and quality over quantity. The top 6 drink trends in 2021 by Hospitality Insights.
The Kimchi Hotel | House of Fermentation in Amsterdam
26-1-2021
A Kickstarter project in Amsterdam for a garden space that will be transformed into the Kimchi Hotel, a community hub that will allow House of Fermentation to host experiential workshops and share the art of Korean culture with everyone. House of Fermentation is a Korean food company that focuses on, making The Table for Kimchi – the best & most authentic kimchi in Amsterdam and selling it in a zero-waste cycle and facilitating The Table for Experiences – kimchi fermentation workshops introducing the process of kimchi-making to the local community.
The Kickstarter project has been successful, so Amsterdam will get its Kimchi Hotel! For those chefs who want to experiment with Kimchi, the House of Fermentation might be a big help.
Starbucks joins effort to help speed COVID-19 vaccination delivery
21-1-2021
Last week, the Governor of the State of Washington, Jay Inslee announced at a press conference the goal of increasing the number of vaccines given to people each day from around 15,000 to 45,000. While the state hasn’t been allocated that many doses yet, that’s expected to change in the months ahead. To help meet the goal of being able to deliver more vaccines, the Governor has formed the new Washington State Vaccine Command and Coordination Center, a statewide public-private partnership comprised of companies including Starbucks, Microsoft, Costco, Kaiser Permanente, other health care groups and government organizations. Microsoft is lending its technology expertise and support, while Costco is focused on vaccine delivery by pharmacies. Kaiser Permanente is responsible for planning and delivery of mass vaccine doses to providers.
Nearly 24 million people in the United States have tested positive for COVID-19 and nearly 400,000 have died so far. So, this is an interesting co-operation in which the knowledge of Starbucks is focused on assisting with operational efficiency, developing models for vaccination centres that can be standardized and reproduced across the state and helping improve the patient experience. They tried to create the most streamlined Starbucks they ever built, that sells only one product. Read more about the knowledge they gathered in 10 days…
Trends we spotted | Week 2
19-1-2021
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 ‘Trends we spotted this week’.
This week, links to articles about plant-based braised beef by Fable Food Co and Five Guys has partnered with Radius Networks to roll out curbside & in-store pickup.
The 2021 Food Trends Report by Fine Dining Lovers – with trends like Plant Power, Brunchfast en Linner, Kitchen Co-Ops and Ghostronomy. And here in the Netherlands the bagels from Bagels & Beans are now sold at most Jumbo Supermarkets.
This March, the founders of Assembly Underground in Leeds will launch a brand-new food and entertainment space, Society Manchester at Barbirolli Square. And we spotted E-bike parking units, called the HAVN, with built-in storage and charging by a Belgium start up called Streetwaves. Interesting for restaurants and hotels near bike routes!
British Airways has recently roped in Michelin-starred chef, Tom Kerridge to design a gourmet food menu for its economy class passengers. And a list of all the planned openings of the Accor Group in 2021, an encouraging development outlook!
Trends we spotted | Week 51
21-12-2020
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 ‘Trends we spotted this week’.
This week, links to articles about Serrano ‘sinjamón’, recently introduced in Spain by Rollito Vegano and recently opened in Israel: The Chicken by SuperMeat, the world’s first restaurant with cultured chicken grown directly from chicken cells.
Scotland is the first country to make menstrual products free for all. That made the Scottish brewer BrewDog so proud that they brewed a Bloody Good Beer for the occasion! And Pepsi had its #PepsiApplePieChallenge on TikTok and Twitter, for this challenge people had to upload video’s or photos of trying to and failing to bake an apple pie.
A vending machine with culinary meals by Alexander Herrmann (**) in Wirsberg, Germany! Beyond Meat has introduced Beyond Pork at the Chinese market and an article about inspiring restaurant food service models post Covid!
And recently opened in Munich, a FC Bayern boutique hotel and 2 restaurants!
Mountain Tap Brewery
Mountain Tap Brewery
Mountain Tap Brewery
Mountain Tap Brewery
Mountain Tap Brewery
