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, amongst others about Avolatos (Avocado Gelato) and about a Kickstarter campaign for a ‘Spotify for cookbooks’.
Click on the title if you would to read the full article. Enjoy reading! lees verder
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, amongst others about artichoke toast, it seems to low in calories and high in fiber, vitamins and minerals! So move over avocado toast because artichoke toast sounds just as delicious! A robot will serve pizzas in France and Alain Ducasse wil open a chocolate shop in London. London will try to tackle overtourism with a game you’ll play on your mobile phone, ‘Play London With Mr. Bean’.
Click on the title if you would to read the full article. Enjoy reading! lees verder
Capsule hotel The Millennials in Tokyo
Capsule hotel The Millennials in Tokyo
Capsule hotel The Millennials in Tokyo
Capsule hotel The Millennials in Tokyo
Capsule hotel The Millennials in Tokyo
Capsule hotel The Millennials in Tokyo
Capsule hotel The Millennials in Tokyo
Capsule hotel The Millennials in Tokyo
Capsule hotel The Millennials in TokyoIn March the second luxury capsule hotel of ‘The Millennials’ brand opened in Tokyo. Following the huge success of their first iteration, opened last year in Kyoto. The next generation of capsule hotels attracted the attention from many overseas guests and medias. The Millennials is the latest hotel from Japanese developer Global Agents and they’re finally bringing its brand to Tokyo with a first location in the bustling Shibuya district. With a new concept based on ‘Living in the future’, The Millennials re-imagines the capsule hotel concept through high-tech facilities, technology and social spaces to bring a formerly utilitarian concept into the realm of semi-luxury. The goal of Japanese developer Global Agents with The Millennials is to go beyond what people have come to expect from this type of hotel and create a new option for today’s customer who wants both affordability & style. lees verder
ShareOle
ShareOle
ShareOleWith ShareOle you reward your customer for sharing pictures of your product or service. This way they guarantee you a higher organic reach on your social media channels and a massive exposure. It’s a new app created by a Dutch marketing company WASOE. Instead of investing in new customers, invest in your current customer and let them help you to reach new customers. Your customer has dinner at your place, makes a picture, shares it at Instagram with the hashtag #ShareOle and the name of the restaurant, the total likes will be translated in a discount! lees verder
A British scientist may have unlocked the key to farming expensive truffles, the famously difficult-to-cultivate delicacy may now be easier to grow outside of its natural habitat. The summer truffles or otherwise known as Burgundy truffles (Tuber Aestivum / Uncinatum) and winter truffles (Tuber Melanosporum) otherwise known as Perigord Truffles are grown by the Welsh Truffle Company. We would love to taste these truffles from Wales! lees verder
Spyce is a Boston-based restaurant, founded by MIT graduates and backed by Michelin-starred chef Daniel Boulud. At Spyce, robots produce healthy fast food at affordable prices. At the newly-opened establishment all bowls start at USD 7.50, the prices are lower than at similar restaurants as robots save on human labor expenses and the robots work fast! The robots prepare your meal in 2 minutes and as you can watch in the video underneath the article, they even clean up their own mess! Spice is located at 241 Washington Street in Boston. How about a Latin bowl with roasted chicken, avocado lime crema, braised black beans, brown rice, bell peppers, tomatoes, corn, green chilies, cabbage slaw, cilantro and radish?
‘The Spice Boys’ ,four guys studying at MIT in Boston, Michael Farid, Kale Rogers, Luke Schlueter and Brady Knight created the world’s first restaurant featuring a robotic kitchen that cooks complex meals. They created this concept in hopes of solving a problem they found themselves facing, being priced out of wholesome and delicious food. So they, as robotics-obsessed engineers, created a robot that cooks tasty and nutritious meals, serves them, and cleans up after. The robots and process has been created in two years with many burns, bruises, and eating a lot of Brussel sprouts! As they say: “We’re at the intersection of technology and hospitality, making accessible, tasty and nutritious meals.”
The Spyce boys added some Michelin-Star magic with Chef Daniel Boulud. “When Michael and his three classmates emailed me about a robotic kitchen that could elevate fast food, I was impressed. Not only had they guessed my email address correctly, the videolink to their cutting edge technology was unlike anything I’d seen before. The experience of the robotic kitchen, the food and the vision of the Spyce team far exceeded my expectations. Their passion and innovation needed a strong commitment to ingredients and excellent recipes. So, in addition to becoming an investor, I accepted the position of Culinary Director, and invited Chef Sam Benson, who had worked for me at Café Boulud, to take on the Executive Chef role.”
Sam Benson is the executive chef at restaurant Spyce: “When Chef Daniel Boulud asked me to join four MIT kids and their robotic kitchen, and make food with real flavor, I knew it was a chance to be part of something big. With a multitude of Michelin stars and James Beard accolades for his restaurants and contributions to fine dining, Chef Daniel is considered to be one of the country’s leading culinary authorities. When he talks, you listen. His mentorship paved the way for my experience in the best kitchens in the US and France, it’s been a fun ride. So here we are, and together we make up the Spyce culinary A-Team.”
Check out the video below:
Following a similar cup collection and recycling process proving successful in UK Starbucks stores, Starbucks now offers paper cup recycling in 11 of its company-operated stores in Amsterdam, Utrecht and The Hague. Reinforces commitment to advancing Starbucks sustainability commitments in the Netherlands and driving industry-wide awareness and participation of cup recycling. The cup recycling will first trial in 11 company-operated Starbucks stores in the Netherlands, with plans to expand to more Starbucks stores across the country, operated by licensed business partners. In our ‘Trends we spotted in week 18’ we already wrote that Starbucks USA announced a partnership with Closed Loop Partners and its Center for the Circular Economy to develop the ‘NextGen Cup’, a recyclable and compostable cup.
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, amongst others AB InBev develops greener way to put bubbles in your beer, the 10 most instagrammable hotels in the world and Cafe Latte flavored water released in Japan.
Click on the title if you would to read the full article. Enjoy reading! lees verder
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, amongst others the first space hotel is only a few years away and a restaurant in Oakland protects its staff by a Management Alert Color System.
Click on the title if you would to read the full article. Enjoy reading! lees verder
HOTEL SCHOOL - A London community collaboration between homeless charities and the hospitality industry
HOTEL SCHOOL - A London community collaboration between homeless charities and the hospitality industry
HOTEL SCHOOL - A London community collaboration between homeless charities and the hospitality industry
HOTEL SCHOOL - A London community collaboration between homeless charities and the hospitality industry
HOTEL SCHOOL - A London community collaboration between homeless charities and the hospitality industry
HOTEL SCHOOL - A London community collaboration between homeless charities and the hospitality industry
HOTEL SCHOOL - A London community collaboration between homeless charities and the hospitality industry
HOTEL SCHOOL - A London community collaboration between homeless charities and the hospitality industry
HOTEL SCHOOL - A London community collaboration between homeless charities and the hospitality industry
HOTEL SCHOOL - A London community collaboration between homeless charities and the hospitality industryThe Goring hotel has teamed up with a charity to launch a hotel school to teach homeless people the basics of hospitality and help them into full-time work. The Goring Hotel in London’s Belgravia, the five-red-AA-star, 69-bedroom hotel, already launched the Hotel School in 2017 in partnership with its neighbour, the Passage Homeless Resource Centre. They’re right next door to one another so it shouldn’t be a surprise that they’ve finally joined forces to create Hotel School.
We have seen another initiative in the Netherlands in which an entrepreneur did start his own education project and with all the problems of finding great members for a hospitality team these initiatives are a source of inspiration to other hospitality entrepreneurs. lees verder
We couldn’t find an immersive Christmas Light Maze in Europe yet, howevere correct us if we are wrong. But we love the idea, another fun read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
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, amongst others about Avolatos (Avocado Gelato) and about a Kickstarter campaign for a ‘Spotify for cookbooks’.
Click on the title if you would to read the full article. Enjoy reading!
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, amongst others about artichoke toast, it seems to low in calories and high in fiber, vitamins and minerals! So move over avocado toast because artichoke toast sounds just as delicious! A robot will serve pizzas in France and Alain Ducasse wil open a chocolate shop in London. London will try to tackle overtourism with a game you’ll play on your mobile phone, ‘Play London With Mr. Bean’.
Click on the title if you would to read the full article. Enjoy reading!
In March the second luxury capsule hotel of ‘The Millennials’ brand opened in Tokyo. Following the huge success of their first iteration, opened last year in Kyoto. The next generation of capsule hotels attracted the attention from many overseas guests and medias. The Millennials is the latest hotel from Japanese developer Global Agents and they’re finally bringing its brand to Tokyo with a first location in the bustling Shibuya district. With a new concept based on ‘Living in the future’, The Millennials re-imagines the capsule hotel concept through high-tech facilities, technology and social spaces to bring a formerly utilitarian concept into the realm of semi-luxury. The goal of Japanese developer Global Agents with The Millennials is to go beyond what people have come to expect from this type of hotel and create a new option for today’s customer who wants both affordability & style.
With ShareOle you reward your customer for sharing pictures of your product or service. This way they guarantee you a higher organic reach on your social media channels and a massive exposure. It’s a new app created by a Dutch marketing company WASOE. Instead of investing in new customers, invest in your current customer and let them help you to reach new customers. Your customer has dinner at your place, makes a picture, shares it at Instagram with the hashtag #ShareOle and the name of the restaurant, the total likes will be translated in a discount!
A British scientist may have unlocked the key to farming expensive truffles, the famously difficult-to-cultivate delicacy may now be easier to grow outside of its natural habitat. The summer truffles or otherwise known as Burgundy truffles (Tuber Aestivum / Uncinatum) and winter truffles (Tuber Melanosporum) otherwise known as Perigord Truffles are grown by the Welsh Truffle Company. We would love to taste these truffles from Wales!
Spyce is a Boston-based restaurant, founded by MIT graduates and backed by Michelin-starred chef Daniel Boulud. At Spyce, robots produce healthy fast food at affordable prices. At the newly-opened establishment all bowls start at USD 7.50, the prices are lower than at similar restaurants as robots save on human labor expenses and the robots work fast! The robots prepare your meal in 2 minutes and as you can watch in the video underneath the article, they even clean up their own mess! Spice is located at 241 Washington Street in Boston. How about a Latin bowl with roasted chicken, avocado lime crema, braised black beans, brown rice, bell peppers, tomatoes, corn, green chilies, cabbage slaw, cilantro and radish?
‘The Spice Boys’ ,four guys studying at MIT in Boston, Michael Farid, Kale Rogers, Luke Schlueter and Brady Knight created the world’s first restaurant featuring a robotic kitchen that cooks complex meals. They created this concept in hopes of solving a problem they found themselves facing, being priced out of wholesome and delicious food. So they, as robotics-obsessed engineers, created a robot that cooks tasty and nutritious meals, serves them, and cleans up after. The robots and process has been created in two years with many burns, bruises, and eating a lot of Brussel sprouts! As they say: “We’re at the intersection of technology and hospitality, making accessible, tasty and nutritious meals.”
The Spyce boys added some Michelin-Star magic with Chef Daniel Boulud. “When Michael and his three classmates emailed me about a robotic kitchen that could elevate fast food, I was impressed. Not only had they guessed my email address correctly, the videolink to their cutting edge technology was unlike anything I’d seen before. The experience of the robotic kitchen, the food and the vision of the Spyce team far exceeded my expectations. Their passion and innovation needed a strong commitment to ingredients and excellent recipes. So, in addition to becoming an investor, I accepted the position of Culinary Director, and invited Chef Sam Benson, who had worked for me at Café Boulud, to take on the Executive Chef role.”
Sam Benson is the executive chef at restaurant Spyce: “When Chef Daniel Boulud asked me to join four MIT kids and their robotic kitchen, and make food with real flavor, I knew it was a chance to be part of something big. With a multitude of Michelin stars and James Beard accolades for his restaurants and contributions to fine dining, Chef Daniel is considered to be one of the country’s leading culinary authorities. When he talks, you listen. His mentorship paved the way for my experience in the best kitchens in the US and France, it’s been a fun ride. So here we are, and together we make up the Spyce culinary A-Team.”
Check out the video below:
Following a similar cup collection and recycling process proving successful in UK Starbucks stores, Starbucks now offers paper cup recycling in 11 of its company-operated stores in Amsterdam, Utrecht and The Hague. Reinforces commitment to advancing Starbucks sustainability commitments in the Netherlands and driving industry-wide awareness and participation of cup recycling. The cup recycling will first trial in 11 company-operated Starbucks stores in the Netherlands, with plans to expand to more Starbucks stores across the country, operated by licensed business partners. In our ‘Trends we spotted in week 18’ we already wrote that Starbucks USA announced a partnership with Closed Loop Partners and its Center for the Circular Economy to develop the ‘NextGen Cup’, a recyclable and compostable cup.
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, amongst others AB InBev develops greener way to put bubbles in your beer, the 10 most instagrammable hotels in the world and Cafe Latte flavored water released in Japan.
Click on the title if you would to read the full article. Enjoy reading!
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, amongst others the first space hotel is only a few years away and a restaurant in Oakland protects its staff by a Management Alert Color System.
Click on the title if you would to read the full article. Enjoy reading!
The Goring hotel has teamed up with a charity to launch a hotel school to teach homeless people the basics of hospitality and help them into full-time work. The Goring Hotel in London’s Belgravia, the five-red-AA-star, 69-bedroom hotel, already launched the Hotel School in 2017 in partnership with its neighbour, the Passage Homeless Resource Centre. They’re right next door to one another so it shouldn’t be a surprise that they’ve finally joined forces to create Hotel School.
We have seen another initiative in the Netherlands in which an entrepreneur did start his own education project and with all the problems of finding great members for a hospitality team these initiatives are a source of inspiration to other hospitality entrepreneurs.
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