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Lasagneria Senza Fondo opens in Shoreditch | Big plates, big energy and bottomless lasagna

20-2-2025

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Senza Fondo, a new Italian-American restaurant promising the return of big plates and big energy, is opening in Shoreditch on the 24^th of February. Spearheaded by first-time owner Joe Worthington, the Rufus Street restaurant will honour the Italian meaning of its name ‘without end’, serving up all-you-can-eat lasagna and endless good times. Saying goodbye to the small plate concept, the premium lasagneria is committed to being a celebration of great food, great drinks, and great people, with pop-up Chef Michael Bagnall at the helm of the kitchen.

2 minute read

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Trends we spotted | Week 07

17-2-2025

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At horecatrends.com 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:

• At Marian’s Restaurant in NYC on Greenwich Avenue, they serve a Jello Negroni next to their Negroni. Spotted on Instagram.
• With the highly anticipated release of Paddington in Peru, Corner Bakery Cafe® invites guests to enjoy the perfect pairing – the Teddy Latte and Teddy Milk.
• The rebranding of the former Eden Hotels has begun, Designhotel Maastricht is now called Leonardo Boutique Hotel Maastricht City Center.
• Restaurant Elements at the sustainable Bucuti & Tara Beach Resort in Aruba has been renovated by the Dutch interior design agency FG Stijl.
• The Dutch National Week Without Meat & Dairy (March 3 to March 9 2025) takes a local approach in its already eighth edition.
• McDonald’s Germany sought to engage young people and politicians in conversation during their Burger Dialogue.
• For those who prefer a bottle to a can but only have cans in the house: the Can Caps.
• a&o Hostels officially open the doors of a&o Firenze Campo di Marte in Florence.
• Radisson Hotel Group continues its growth in Europe with the opening of two new hotels: Radisson RED Galway in Ireland and the Albrighton Hall Hotel & Spa in the UK.

Enjoy reading!

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Young entrepreneurs & new concepts | CHÀO Pizza, ELEVATE COFFEE LAB and Chuan Yue

11-2-2025

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Every day, we spot fun, new concepts. This week CHÀO Pizza in Bussum, they serve Neapolitan pizzas with eventually an Asian twist, created with pizza dough that has to proof for at least 24 hours. Sounds really tasty, don’t you think? In Amsterdam, ELEVATE COFFEE LAB, a quiet, experiential coffee space, opened late 2024. The dimensions of coffee are explored from different angles, different brewing methods, origins and experimental techniques. And you are able to enjoy a totally different experience at Chuan Yue in Rotterdam, where you enjoy dishes from Sichuan and Cantonese cuisine in a cheerful interior. You can even enjoy karaoke there.

We wish all these entrepreneurs and their teams lots of fun and success with their concepts. More information below!

2 minutes read

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Trends we spotted | Week 06

10-2-2025

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At horecatrends.com 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:

• Spotted on the Instagram account of our favourite baker Dominique Ansel, Pinkglow Pineapple. Unfortunately only available in the US and Canada but Del Monte is about to introduce a Rubyglow Pineapple in Europe.
• Spotted on Instagram in NYC – a Singles Anti-Valentine’s event or a Singles Valentine’s Party.
• Greyscale is an edible art activation by Brazilian artist João Loureiro in a collab with Piccolina Gelateria at MPavilion in Melbourne. Choose from six gelato flavours that are all different shades of grey. Inspiration for ice cream parlours around the world?
• Perfect pairings of Detroit-style pizzas and burgers by Emmy Squared Pizza and BERO, non-alcoholic beer. Recently we also spotted a wine-pizza pairing. Inspiration for local collabs?
• Areas opens the world’s first robotic restaurant with Artificial Intelligence, called Self, on Barcelona airport.
• Claridge’s Bakery set to open this summer with Richard Hart as the executive baker & creative director. With a focus on British classics like Bloomers, Granary Loaves, Jam Tarts and Custard Tarts, as well as Hart’s globally renowned sourdough breads.
• Maybourne recently announced a 2027 opening for its newest development in the Parisian quarter of Saint-Germain-des-Prés, The Maybourne Saint-Germain.

Enjoy reading!

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Arq Hotels | Boutique hospitality

7-2-2025

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Traditional hospitality and innovative technology. Small-scale luxury and personal attention. With the launch of Arq Hotels, the Netherlands’ newest boutique hotel group is a reality. What started with the acquisition of the Paleis Hotel (Palace Hotel) in The Hague in September, grew into a collection-of-two earlier this month with the affiliation of Kloosterhotel de Soete Moeder (Convent hotel The Sweet Mother) in Den Bosch. Thus Arq Hotels doubled in size in a short time – and it doesn’t stop there. The group’s focus is on growth, with a portfolio of 20 boutique hotels as its ambitious goal. It is headed by Nicoline Montanus, who worked for Eden Hotels for many years.

2 minutes read

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The limited edition [ yellow tail ] & Domino’s Red Blend | The perfect sip with every slice

6-2-2025

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A new favorite pizza beverage pairing is here! [ yellow tail ], America’s best-selling imported wine, recently announced that they are teaming up with Domino’s, the largest pizza company in the world, to deliver a flawless pizza night pairing experience – the Limited Edition [yellow tail] & Domino’s Red Blend. Uniquely crafted to provide the perfect sip with every slice, this special wine release is guaranteed to pair with everything cheesy, making your pizza delivery nights extra easy.

Inspiration for restaurants and wine shops to collaborate to create the perfect pairing with the most famous dish of the restaurant? And of course a great collaboration in time for Valentine’s Day!

2 minutes read

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Young entrepreneurs & new concepts | Crusty Slices, Puffle Bees and HOTBOXXX

4-2-2025

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Every day we spot fun, new concepts. This week, we spotlight three new concepts in Germany! Crusty Slices in Aachen, Cologne and Frankfurt, is a fun concept that sells croissant dough slices with pizza toppings, sold in pretty boxes. They are growing fast in Germany, and are looking for franchisees. There are also franchise opportunities at Hanover-based HOTBOXXX, where you get your food out of the wall. Unusual though, you can also pull an entire menu out of the vending machines. And, of course, a few Dutch specialities. Puffle Bees is a concept that has been in Berlin since 2021, they too serve hybrids like the croffle (which they thus call the Puffle) and Egg Drops. They will soon open their second branch in Hanover.

We wish all these entrepreneurs and their teams lots of fun and success with their concepts. More information below!

2 minutes read

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Trends we spotted | Week 05

3-2-2025

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At horecatrends.com 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:

• We came across a Swiss-based company, KITRO which is tackling the global issue of food waste.
• An interesting article on eHotelier – The Hotels Network launched Swaps, personalized hotel website experiences.
• Collaboration between two iconic hotels – Iconic Tuscan hotel, Il Pellicano travels to Claridge’s Restaurant for week long residency.
• Great Valentine’s Day inspiration from the Belgian Otomat chain – candlelight dinner with a firestarters matchbox and, of course, heart-shaped pizzas.
• On the Instagram account of restaurant and lunchroom Da Kepello in Panningen, we came across another dessert board! Also great way to serve desserts for Valentine’s Day.
• Fletcher Hotel-Restaurant De Oude Gevangenis Alkmaar opened last Saturday, February 1^st. You can spend the night in a former prison!
• Ruby Hotels will open its first project in Hungary at the end of 2026! The Budapest project is located in the iconic Corvin Palace, Budapest’s oldest department store and a listed building from 1926.
• In March, Cinema Culinair will descend on Antwerp and Ghent with its film-food events from the 12^th until the 30^th of March. Enjoy both the film and the food from the film!

Enjoy reading!

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A new culinary hotspot in The Hague | Restaurant Suus in hotel De Plesman

31-1-2025

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In March, The Hague will gain a culinary hotspot with the opening of Restaurant Suus. Established under the striking copper roof of the pavilion connected to hotel De Plesman, Suus offers an inspiring environment where authentic dishes and a warm atmosphere come together. Inspired by the story of the Plesman family, the restaurant is the perfect meeting place for friends, family, private dining and business meetings. It’s a place where you enjoy delicious dishes prepared with local and high-quality ingredients. Hotel De Plesman is located in the historic former headquarters of the Dutch airline KLM, Albert Plesman was the founder of KLM and Suus was his spouse.

2 minutes read

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‘Salad AI’ recipe generator of Just Salad | Personalized dining experience

30-1-2025

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Just Salad, the fast-casual restaurant chain committed to making everyday health and sustainability possible, recently announced the launch of its newest ordering feature, ‘Salad AI’, a cutting-edge personalization tool designed to transform how customers discover and enjoy their perfect meal. Through personalized survey results, Just Salad’s AI tool provides mobile app users with tailored ordering recommendations to best match their culinary preferences, setting a new standard for digital customer engagement.

2 minutes read

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