Trends we spotted | Week 41
11-10-2019
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, among other links to articles about Coca-Cola Energy that will be available in January 2020 in the US, one of our colleagues tried it!
The American “New Wave Foods” has found a vegan alternative to shrimp! And so cute! The McHive by McDonald’s Sweden!
And the Michelin Guide UK and Ireland 2020 is published! La Dame de Pic London, from chef Anne-Sophie Pic has been awarded a second Michelin star, she now holds 8 Michelin stars across 5 restaurants.
The company ‘Bace’ created the ROTOFARM, curious what it is? Read the article!
Wheat Straws | 100% natural straws made from wheat
7-10-2019
100% natural, super compostable, plastic free straws that are stronger than paper straws. The wheat straws don’t get soggy and they are softer than plastic straws. With their natural structure, these straws feel soft and smooth while you drink. Besides that Wheat Straws donates 2% of all the purchases to The Ocean Cleanup. A great alternative to give your drinks an eco-friendly update.
Another alternative for plastic straws we can add to our list!
Trends we spotted | Week 40
4-10-2019
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, among other links to articles about ‘Blue caviar’, a cannabis restaurant with licence opened in Los Angeles and London’s Cocktail Week 2019 that starts today, October 4.
A new Korean restaurant will open this November in London. Seoul Bird, from the world-renowned Korean American chef Judy Joo. And the Borough Market celebrates 21 years with the launch of the Borough Market Kitchen, a new communal dining space housed in Jubilee Place.
Have you already heard about OmniPork a vegan substitute for pork meat? We didn’t but this Asian concept is looking to expand beyond Asia into the UK.
NUGGS | Vegan ‘chicken’ nuggets, development as a tech startup
30-9-2019
NUGGS, the world’s first vegan ‘chicken’ nugget startup, launched by the 19-year-old founder Ben Pasternak announced a $7M funding round led by McCain Foods in July 2019. Money he will use to create ‘the most advanced nugget on the planet’. Founded by 19-year-old tech wunderkind and entrepreneur Ben Pasternak. NUGGS is ready to disrupt the animal-based meat industry with its new nugget technology.
A great approach to food development: the founder Ben Pasternak does release new ‘updates‘ of his NUGGS. The formula is constantly improved, based on user feedback. Ben explains: “NUGGS is the intersection of food and the internet”. Check out their Instagram account where they recently announced their 1.4 release and the release notes.
Trends we spotted | Week 39
27-9-2019
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, among others links to articles about inspiration around ice cream by Spanish parlour Rocambolesc and McDonalds Canada is testing the P.L.T. Burger they created with Beyond Meat.
Pulpac is a patented innovation that can replace single-use plastic at a lower price on a global scale and in a press release TripAdvisor says it blocked more than a million fake reviews in 2018.
Food lifestyle brand Bon Appétit opens a virtual restaurant in Chicago, Bon Appétit Delivered and would you like to try a burrata stuffed with pizza sauce? They serve it with pizza crust at restaurant The Bedford.
Helsinki just became the world’s first ‘City as a Service’ to attract more tech talent for the companies in this city and more about ‘The Fyre Burger’ created by ‘Lock & Key Social Drinkery Kitchen’ in Los Angeles!
Hurryhurrygogo | The perky little sister of Happyhappyjoyjoy will open in Amsterdam
26-9-2019
Hurryhurrygogo will open its doors at the Singel 460 in Amsterdam by the end of October. Underneath the Supperclub, space is being created in the former French Connection for this even more chaotic and hysterical sister of Happyhappyjoyjoy. The new snack bar offers space for its own events, various cocktails and high-quality Asian snacks and, in that sense, will link itself to the city’s nightlife.
Trends we spotted | Week 38
20-9-2019
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, among other a link to an article about ‘The Swingers Open 2019’, a crazy golfing tournament at Swingers City in London, sponsored by Tanqueray No. Ten.
Also two articles with sustainable initiatives by McDonald’s in Germany and the UK and Burger King in the UK. SeaBubbles is another sustainable initiative in Paris, these electric and futuristic taxis are hovering the Seine.
From London this week two examples of a collaboration around one ingredient, a truffle menu at restaurant Orrery and the ‘Champagne Friends’ initiatives by bubbledogs.
Ever heard about a PizzaRitto? You can eat them at Russo’s House of Pizza in Pearl River, New York State. What it is? Check out the video!
The Simple Greek |Interesting Greek fastcasual concept in the U.S.
17-9-2019
‘The Simple Greek’ is redefining the traditional Greek restaurant with an interactive concept that combines high quality ingredients, open kitchens and Greek atmosphere in a fast casual setting. At Pennsylvania-based ‘The Simple Greek’, customers build pitas or bowls with Mediterranean staples such as grilled steak, tzatziki sauce, feta cheese and garbanzo beans. This concept is one of the fastest-growing franchise restaurant concepts in the U.S.. It capitalizes on the popularity and health benefits of the well-known Mediterranean diet and is a ‘build-your-own’ concept. ‘The Simple Greek’ was mentioned as a high growth, emerging concept to watch at the 2019 National Restaurant Show by Technomic Inc, the leading strategic research and analytics firm in the U.S. for the food industry.
We never spotted a similar concept in Europe but we love Greek food and the fast-casual concept of The Simple Greek is tempting! And who doesn’t love a concept that has this saying: ‘We have OPA’?
Where ‘opa’ is the Dutch word for granddad, at The Simple Greek it stands for O (Outstanding service), P (Passion for the brand) and A (Awesome food). Their slogan is ‘Eat Fresh, Eat Simple, Eat Greek’. Although they aren’t thinking about franchising the concept outside the U.S. we’re quite sure the people from the Netherlands would embrace the concept as well.
Geofencing | How location-aware dining apps are changing the hospitality industry
16-9-2019
QSR (quick service restaurant) brands have only begun to scratch the surface of geofencing. Beyond providing better delivery analytics and clever marketing campaigns, location context can help restaurants understand customer loyalty, impact customer engagement, and help them save on operational and delivery costs.
A rather long but interesting article especially for fast food and fast casual brands about the possibilities presented by geofencing. A guest blog by the company Radar! They give examples on how some QSR brands have started experimenting with geofencing to improve the customer carryout experience. They indicated that API’s (application program interface) are the next big thing in the SaaS (Software as a Service) wave and have been recognized as a Rising Star on TechCrunch.
Trends we spotted | Week 37
13-9-2019
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 a special collaboration between the restaurant of the Andaz Amsterdam and Heinz ketchup, a menu called ‘In case Ed Sheeran’. And have you got any idea what the ingredients are for a dish called ‘Musubi Madness’?
We also read an article about a dumpling made with lab-grown kangaroo meat and another ‘veggie’ collaboration; Beyond Meat and Subway introduced the Beyond Meatball Marinara Sub this September.
The Gateway Foundation says it will open its first space hotel in 2025, check out their artist impression of the ‘Space Wheel’ hotel. And the new Raaago app, developed by German design group Random Access Studios, aims to make travel more interesting by making it random.
And Starbucks is rolling out the Chinese ‘Starbucks Now’-concept. The first pick-up-only shop will open in New York City this fall.
