Spaghetti Incident | Spaghetti in a cone
7-12-2018
A cozy 35-seat authentic Italian hub called Spaghetti Incident opened its doors in the Lower East Side on May 26, 2015. Their name, borrowed from the Guns N’ Roses 1993 album, reflects their curious concept: to only serve long pasta that can be enjoyed not only in a dish, but also in a cone, to-go. They got the idea to serve spaghetti in a cone from the past back in the 1950’s it was served in a cone as kind of streetfood avant la lettre! We’re wondering whether it would work, walking around and eating spaghetti from a cone. Although we can imagine that the cone makes it easier to twirl the spaghetti around your fork and if you bring the cone to your mouth, it might even work!
Trends we spotted | Week 49
7-12-2018
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, a link to an article about the second barbecue restaurant for Black Smoke, now in Antwerp and Rotterdam. Check out the video over the Harry Potter make-over at Changi Airport which we spotted at Facebook and in Shanghai the new M&M’s World will open! A development in the world of guides: Michelin has bought Tablet a hotel booking platform from New York to lead their digital transformation. Also great images of the new CitizenM in Copenhagen at the website of concrete Amsterdam. By the way, have you ever tasted Dutch wine? Well this year it’s better than ever!
Creator | The ultimate robot kitchen for gourmet hamburgers
6-12-2018
Creator, a burger experience! With a Start-to-finish fully automated preparation process to create their gourmet burgers. They soft launched June 2018 in San Francisco, offering customers their first taste of what may just be the future of fast food. At Creator’s heart is a robot kitchen which automatically creates gourmet burgers using haute cuisine techniques of alums from Michelin-starred restaurants including Chez Panisse and Momofuku who worked closely with roboticists from Disney Imagineering, NASA, and Tesla to create it. The result is a burger so precise and gourmet, it can’t practically be made by hand. In fact, they call their burger the freshest burger on the market! For example the beef in the patty doesn’t get ground until after the order is placed. Even the tomatoes, pickles, and onions are sliced crisp to order, buns are sliced in half after the order is placed and the cheese is grated directly onto the bun before it’s melted. Sauce is dispensed down to the milliliter and seasoning is dispensed down to the gram. Creator is located in the San Francisco SOMA district at 680 Folsom Street.
The Dutch Masters’ palate | ‘Previews’ of dishes with Augmented Reality
3-12-2018
Maison van den Boer launches exclusive dishes inspired by Dutch Masters this winter. Guests who enjoy ‘The Dutch Masters’ palate’, will receive the finest dishes served as a painting. An intricate composition of colours, shapes and light. Brush strokes and textures, in short dishes as a work of art, accompanied by the perfect beverage. The Van Gogh, Vermeer, Rembrandt and Mondrian dishes can also be ‘pre-tasted’ with the help of Augmented Reality. Each dish reflects the work of art of one of our famous Dutch masters, in presentation and the taste palette!
The Flyingtable | Creating extra space
30-11-2018
The Flyingtable is one of the nominees of the Horecava Innovation Award 2019 in the category; Concepts, Interior & Design. The table can be attached to every pole, tree or column and can also be removed again without damaging the objects! The nomination confirms that the Flyingtable can be an added value for restaurants, bar, food trucks, hotels and catering establishments.
Starbucks | Masters in local holiday beverages
29-11-2018
The holidays have arrived at Starbucks around the world, with flavors that have come to define the season. Some inspiration from Starbucks unique drinks for the 2018 holiday season from Japan, China, Latin America and many more countries. Do you know for example what’s on the Christmas menu of Starbucks in Europe? Well we spotted many, many drinks but it seems that these are the most popular: The Toffee Not Crunch Latte, The Gingerbread Latte, Eggnog Latte and The Salted Caramel Brownie Hot Chocolate!
Flip Sigi | Special dish: Sinigang Cup Noodles
15-11-2018
Flip Sigi is a ‘Filipino Taqueria’ with several locations in New York. The restaurant is a modern take on Filipino cuisine specialized in tacos, burritos, rice bowls, burgers and bao buns. Jordan Andino is the chef and owner, who recently created a temporary special new dish: Sinigang Cup Noodles. A combination of Nissin Cup Noodles and a traditional tangy sinigang soup topped-off with a few crispy fries.
The use of power banks in the hospitality industry
15-11-2018
For restaurant owners it will always be important to continue to respond to the needs of the modern guest. The modern guest with his cell phone, we mean! We have already seen several solutions for this, from actions to enthuse guests to switch off the phone during dinner to offering various possibilities to charge their mobile. This doesn’t always have to go hand in hand with huge investments, an example of restaurant De Dorpskamer in Ermelo (the Netherlands), which offers their guests power banks to charge their mobile phone at the table.
Koppert Cress launches Sweet Peeper!
9-11-2018
Koppert Cress recently introduced their Sweet Peeper cress! Koppert Cress specializes in cresses; seedlings of unique plants, which each have their own specific effect on the senses. Flavour, fragrance, feel or presentation, there is a cress for all. And the assortment is widening. Every year at least one new item is added to their collection of Micro-vegetables. A collection, which is presented as ‘Architecture Aromatique’. Sweet Peeper is the latest addition and we’re curious for this cress from sweet potato! Underneath the article you will find a video in which chef Edwin van den Heykant from Bowery restaurant at the Hilton Schiphol, creates a couple of dishes with the Sweet Peeper cress.
Stracciatella | The evolution of Mozzarella
5-11-2018
Quite a few years ago it started in Italian restaurants, Mozzarella became the most popular cheese imaginable, even as popular that you started seeing it on menu’s in restaurants all across the board, all across the globe. Then a couple of years ago we started seeing Burrata everywhere, a real delicious cheese that was even softer and better than Mozzarella and these days you can order it everywhere so time to up the ante: Stracciatella! Stracciatella di bufala are small bits of curd and the word means as much as ripped or shredded. Stracciatella is white like its predecessors and is best explained as the inside of the Burrata. Its origins are from the region of Puglia. So don’t worry we are not talking about the cheese and chocolate ice-cream flavor! This soft beautiful cheese is now taking over menus globally! An article from Leonie van Spronsen reporting from New York City.
Spaghetti Incident
Spaghetti Incident
Spaghetti Incident
Spaghetti Incident
Spaghetti Incident
Spaghetti Incident
Spaghetti Incident
