Trends we spotted | Week 13
30-3-2018
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 you can now list your hotel at Airbnb trough SiteMinder, Gaggan won the Asia’s 50 Best Restaurants for the fourth time and won’t win it for the fifth time! And you can now wander through Disneyland with Google Maps Street View!
Click on the title if you would to read the full article. Enjoy reading!
72-hour pizza dough | Dough delivered to your door
29-3-2018
72-hour pizza dough is a Kickstarter project for the ultimate component for pizza crust perfection to make your perfect pizza di mama or pizza di papa at home! The dough is ready for use at the moment it’s delivered to your door. The idea is from Baking Steel, a company that has as one of their key goals to help you create “the crust you crave” at home. They already Kickstarted their Baking Steel appliance that will help home cooks to attain the perfect, restaurant-caliber, crispy, crust texture. To create this you also need to have the perfect dough, 72-hour pizza dough. Unfortunately they only ship within the USA but in this article a great tip for authentic Italian pizza restaurants outside the USA…
wagamamago | Created a ‘walk out and pay’ app with Mastercard
28-3-2018
Pan-Asian restaurant wagamama launched the wagamamago app. They describe the app as ‘Uber for diners’ allowing customers to walk in, order, eat and for the first time ever, simply go, wagamamago-walk-out-payment. The new app will save diners an average of 12 minutes at every meal, according to research. The wagamamago™ app is completely safe and secure, developed in partnership with Mastercard which processes 65,000 secure transactions a minute.
New color by Pantone | ‘English Sparkling’ wine source of inspiration
27-3-2018
The colour institute Pantone and Laithwaite’s Wine, the UK’s largest online wine merchant, have partnered up to introduce a new Pantone color ‘English Sparkling’. The color English Sparkling, an off-white cream, is created to celebrate the meteoric rise of the English Quality Sparkling Wine in recent years. No longer viewed as an outsider, English Sparkling has gained accolades and acclaim from all corners of the globe. Taking the battle of the fizzes outside of the drinks world for the first time, the new English Sparkling shade challenges ‘Champagne’ as the go-to colour term within design and interior circles.
Trends we spotted week 12
23-3-2018
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 Matcha beer for a green St. Patrick’s Day, mitigating global hunger crisis using next generation technologies and there is a map displaying women-owned restaurants across the US.
Click on the title if you would to read the full article. Enjoy reading!
Open Meals | Sushi teleportation from Tokyo to Austin
22-3-2018
Open Meals is a company from Japan that focuses on digitizing food. They were recently present at the South by Southwest Conference & Festivals (SXSW) in Austin, Texas, to show that it is possible to teleport sushi from A to B. It’s remarkable to see how far the technology is today and the sushi that was eventually made by the robot arm is perfect for Instagram, Twitter and Facebook!
Gin Barrel-Aged Cold Brew | A non-alcoholic twist on the classic G&T
21-3-2018
The Starbucks Reserve® Roastery in Seattle is offering a new beverage that borrows from the ancient craft of aging liquor in barrels, Gin Barrel-Aged Cold Brew, one year after the introduction of its first barrel-aged coffee with Whiskey Barrel-Aged Sulawesi. The beverage begins with unroasted small-lot Rwandan coffee beans hand-scooped into oak barrels that first held bourbon, then used to age gin by local craft distillery Big Gin in Seattle. The sparkling new non-alcoholic beverage is a twist on the classic gin and tonic. First, Roastery baristas shake together slow-steeped Gin Barrel-Aged Rwanda coffee concentrate, ice, and a few dashes of lime bitters. The beverage is finished with tonic and a garnish with lime.
IKEA SPACE10 Lab | The fast food of the future
20-3-2018
More and more people try to eat healthy, less meat, more veggies for health reasons and for the environment. IKEA SPACE10 Lab introduced Tomorrow’s Meatball – a visual rethinking of IKEA’s iconic meatball using alternative ingredients such as insects, algae, and lab-grown meat – three years ago. Since then they’ve been developing a wider selection of dishes that showcase the kind of food we could be eating in the not-too-distant future, the fast food of the future. There was one important principle in mind, the dishes shouldn’t just be healthy or sustainable. They had to be delicious, too. The dishes aren’t on IKEA’s menu…..
Trends we spotted | Week 11
16-3-2018
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 the marathon du Medoc with twenty wine stops is now open for entries, a new grocery store by The Salvation Army and Argan oil, the latest hard-to-find ingredient chefs are reaching for.
Click on the title if you would to read the full article. Enjoy reading!
Experimental Gastronomy | Vegan diner at Michelin star level
15-3-2018
Steinbeisser and the Lloyd Hotel invited the French chef Alexandre Gauthier from restaurant La Grenouillère (** Michelin) to Amsterdam for a new edition of Experimental Gastronomy. On 5 and 6 June, a full vegan tasting menu will be served on unconventional crockery and cutlery, which will be developed especially for this occasion in collaboration with ten artists. Experimental Gastronomy offers a unique experience, where they challenge all participants, guests included, to search for the boundaries of eating habits.
