The NEST pop-ups | Hackney’s restaurant NEST hits the road with summer series of pop-up’s across the UK
12-7-2021
This summer, Luke Wasserman, Toby Neill and Johnnie Crowe, the team behind popular Hackney restaurant NEST and the recently opened restaurant FENN in Fulham, will celebrate seasonal British dining by launching a summer series of pop-up restaurants in rural locations across the UK.
Great idea for city restaurants? A paid team building in another surrounding? Might work for other restaurants as well and it’s great inspiration to work with local produce, who knows what you might take back to your menu in the city. We have seen a lot of initiatives of chefs working together to create food festivals, trading places or joining a team of chefs cooking in each other’s restaurants (The Grand Gelinaz Shuffle), but in this case the whole teams goes on an adventure in the summer. Inspiration for their guests to get to know the restaurant and for the team to have fun and get to know more about the local produce!
Trends we spotted | Week 27
9-7-2021
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, beer made with goose poop, ‘Wasted Potential Imperial Sout’ by Ant Brew. Would you drink it? Another brewery in Australia, has a sustainable solution for the CO2 emissions, brewery Young Henrys uses algae to cut CO2 emissions.
This July, Soho Music Month will paint the iconic streets of London with culture. With for example talks, exhibitions, music history tours and a song competition.
The Radisson Hotel Group in partnership with Madaëf announced seven Moroccan hotels, of which four will open its doors this month, located in renowned tourist areas, Al Hoceima, Saïdia and Taghazout. The Pavilions Hotels & Resorts (with Hotel The Toren in Amsterdam amongst their portfolio) enhances its guest experiences by becoming the first global boutique hotel group to accept Cryptocurrency from any country for hotel bookings.
We didn’t know the brand Frutta Bowl, but it’s a fast growing superfoods café brand. They have 30+ restaurants in East U.S. and are going to debut in California. Part of the company WOWorks’ trajectory of non-traditional restaurant growth.
Sustainability is hip and much needed, we like it when luxury companies like LVMH are investing in it! Recently the luxury conglomerate announced plans to build a new center in Saclay, France dedicated to researching sustainable production.
Click on the title if you like to read the full article. Enjoy reading!
Trends we spotted | Week 26
2-7-2021
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’.
Click on the title if you like to read the full article. Enjoy reading!
With this week articles about amongst others blue raspberries, their origin and how they are used in products today. Have you hear about them? And about the opening of a new luxury hotel, the Cheval Blanc Paris, with rooms with panoramic views of the Seine.
Chance the Rapper collaborates with Starbucks to promote Starbucks’s ‘Ready to Drink’ canned and bottled coffees with the help of a TikTok campaign, with prizes including a one-on-one video moment with Chance. And an idea to save energy by storing your vegetables in ‘The Groundfridge’. Great idea for chefs who have their own vegetable garden.
We couldn’t find more information yet, but we spotted on the Instagram page of The Avocado Show that they are opening a location in London this summer! We wish their team a lot of success with the opening.
Inspiration for municipalities from Tokyo, the Nippon Foundation launched a new toilet facility as part of ‘THE TOKYO TOILET’ which makes toilets much more accessible to the public. Very handy especially if all restaurants and bars are closed, like during the pandemic!
Future Meat Technologies that has opened the world’s first industrial cultured meat facility. We wonder which food safety authority will be the first to allow human consumption!
Click on the title if you like to read the full article. Enjoy reading!
Trends we spotted | Week 25
28-6-2021
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 articles about amongst others Wolfgang Puck, a world-famous celebrity chef, who is opening his first restaurant in his country of birth Austria. And McDonald’s is still working towards a greener future worldwide and on local level, a new initiative in Switzerland is set to make a nation wide rollout.
El Pollo Loco is launching a pilot programme where they use their Air Loco Drone Delivery to deliver food into customer’s backyards. And some more sustainable projects; a collaboration between Mizuiro Inc and designeer Naoko Kimura led to the creation of crayons made from fruits and vegetables, safe for children to use.
A lot is happening in London this summer, with a magical afternoon tea being served at Aqua Sharp consisting of Peter Pan inspired treats and décor! And the Taste of London Festival that will be held from July 7 – 11 and July 14 – 18 in Regent’s Park.
Click on the title if you like to read the full article. Enjoy reading!
Trends we spotted | Week 24
18-6-2021
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 some news from France; the Louvre Hotels Group is working together with Decathlon and the coaching application Trainme to transform a classic hotel room into a private gym. And the Logis Hotels Group is again partner of the 108th edition of the Tour de France.
Spotted in London; 11 outdoor cinemas popping up this summer! As both restaurants and cinemas have had a tough year, it might be a great idea to work together! Spotted in Paris, 60 restaurants and Deliveroo offer the reusable containers by barePack to create zero waste delivery.
Another Spritz Bar in combination with a Pizza Parlour; Piazza by the Pier in London. Will the Spritz Bars al fresco be the hit of this summer? And Lay’s chips opened a non-existent restaurant to introduce Amsterdammers to a menu consisting of three iconic Lay’s flavoured chips with names like the fast food giants KFC, Subway and Pizza Hut.
A Pop-Up Bike Experience of WeWatt X Ovamo was held in Antwerp on the Grote Markt. It might be a great idea as a bar or coffee bar to place a few WeWatt cycling tables to encourage exercise? And Vapiano’s Germany will go #Pinsa. They will gradually eliminate the classic pizza from its menu. The dough of the Pinsa is fluffier than the conventional pizza dough and also more digestible.
Click on the title if you like to read the full article. Enjoy reading!
Trends we spotted | Week 23
11-6-2021
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’.
Since this month Harry Potter fans in New York can visit a real ‘Butterbeer Bar’ and The London Eye turned twenty-one in March, they’re celebrating their party with a Pub Pod.
The family-owned Tiffany’s Bakery created a donut that’s better tasting and better for you, the DOYO® and TGI Fridays is serving up a rainbow of pride with festive six-layered dessert to celebrate Pride month.
In Florence opened this restaurant: ‘Sophia Loren – original Italian food’, the first restaurant of a new Italian chain? The menu is mouthwatering! And in Singapore some lucky people had the change to taste cell-based lobster and shrimps meat at a tasting event last November by Shiok Meats.
Tesla is officially planning to enter the restaurant business, will their concept be the future of charging your car? Being entertained with food, fun, music or movies while waiting?
Heinz ketchup marketing has been busy: in Canada they partnered with Waze and Burger King to reward those in traffic, driving at speed of its slow pour ketchup, (0.045 Km/h) and in the US they started the competition to find the Heinz Head Burger Artist! Inspiration for the hospitality industry?
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The Ritz Paris Le Comptoir | La Boutique Gourmande by François Perret
4-6-2021
I must admit that I am a real Francophile, and reading the press releases about the opening of Ritz Paris Le Comptoir on the 7th of June, really made me want to go back to Paris! High on my to-do-list would be picking up a croissant or a square piece of cheesecake with wild strawberries at Le Comptoir! François Perret has reinvented the croissant in the new Ritz Paris Le Comptoir store, this boutique gourmande is located at 38 rue Cambon a few blocks from the entrance of the hotel on Place Vendôme. With only a few seats (5 tables), it is mainly a takeaway boutique where, in addition to its ‘reinvented’ croissants, you can order luxury sandwiches, ‘les boissons pâtissières’, madeleines and lots of viennoiserie to go.
So if you go to Paris this summer, treat yourself to a visit to the boutique and enjoy your delicacies in a Parisian park! ^Marjolein
Trends we spotted | Week 22
4-6-2021
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’.
Here in the Netherlands we’re allowed to dine inside as from the 5th of June! And a couple of restaurants in Utrecht are celebrating their opening with a ‘walking diner’ with a piece of cutlery with an inscription as the entrance ticket, Utrechts Bestek (cutlery).
McDonald’s Germany is testing grass paper, they serve their Deutschlandburger (German burger) and their McWraps wrapped in this sustainable paper. And also spotted the Fortuna Cooler, a nutshell cooler, made from coconuts that chills by nature.
A link to an article about the world’s largest NFT museum that is coming to New York and Logis Hotels wants to become European market leader in the flexible workplace market, they’re testing a new network in France.
Domino’s Japan created Pizza Rice Bowls and we wonder whether we will see them here in Europe or in the USA? And in the Japan Centre in London, ‘The Mochi Bar’ opened!
Click on the title if you like to read the full article. Enjoy reading!
Trends we spotted | Week 21
31-5-2021
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’.
The public voting for the Impact Shakers Awards for sustainable and inclusive startups and scale-ups has opened and you will soon be able to play real life Mario Karts in London and in Utrecht (the Netherlands)!
Burger King will soon open a temporary meatless restaurant in Germany in cooperation with The Vegetarian Butcher and Belgian brewer Grimbergen will be brewing premium beers in its Brussels Abbey Monastery again, after 200 years.
Researchers from Carnegie Mellon University may have found a solution for high pasta packaging costs with flat-packed pasta, without compromising on texture and taste! And an interesting article about the origin of Susumu Kakinuma’s ‘Tokyo Pizza’.
Click on the title if you like to read the full article. Enjoy reading!
The Munch platform in Hungary | Food, environmental and social awareness
28-5-2021
Munch is a platform that enables restaurants, bakeries, shops, and hotels to sell or donate their unsold but high-quality food at a discounted price, offering it to consumers, who can also make donations.
Here we have the Too Good To Go app which is highly popular, but 4 students in Hungary created the platform Munch, also to prevent a food waste and thus creating food, environmental and social awareness. They even made a strategic partnership with the Hungarian Food Bank, which makes it possible for them to help those in need. This project called MunCharity, connects Munch customers and the people in need with the surplus food of the restaurants. A contribution by Katalin Gecsei from Hungary.
THE NEST POP UPS - celebrating seasonal British dining
THE NEST POP UPS - view dinner at the Boathouse
THE NEST POP UPS - view dinner at the Boathouse
