Trends we spotted | Week 20
21-5-2021
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’.
To combat food waste IKEA is launching a free ScrapsBook cookbook in the USA and Coffee tech start-up Bellwether Coffee is going to commit to paying Colombian farmer 20% with the help of a new innovative tool.
Asda supermarket in the UK is launching cocktail-flavoured spirits to easily make cocktails at home, something we spotted before with Neon Zebra! And an interesting article about the future of hospitality technology with a lot of interesting insights.
Now that the pubs have reopened in England the brewers cannot handle the high demand for beer, and here in the Netherlands the NENT Group will be launching Viaplay in 2022, with the exclusive rights to broadcast Formula 1 and Bundesliga.
For the ones interested in technology, Google held their annual conference this week and announced their Project Starline, a new more realistic way to #videochat! And in London a Chocolate Factory will be opening this year, in this article the link to the waiting list!
The Sutter Home Family Viveyards created sweet wines with fruit flavours like peach and pineapple! Would young people like to drink that in Europe as well? For beerlovers there is now a vacuum cleaner and beer cooler in one; the Brewmboni from Molson Canadian. Perfect for game-night.
The Higher Order Smokers created a way to simply smoke a cocktail or snack, their project at Kickstarter is already backed! And for when you are looking for an easy way to make a cup of coffee: also on Kickstarter, coffee in the form of bags! Just as easy as making yourself a cup of tea.
Click on the title if you like to read the full article. Enjoy reading!
Trends we spotted | Week 19
14-5-2021
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’.
A Singaporean company, Forest & Whale, is experimenting with edible and compostable food packaging and Panda Packaging has come up with a reusable bamboo cup with an integrated loyalty program.
Hilton recently shared a fun video encouraging guests to bring their dog to their Pet Hotels in the UK and Ireland and Pepsi opens the very first Fast Beverage Restaurant in the United States, Pep’s Place.
The State of New York will ban the use of plastic amenities in hotels and motels from 2024, and McDonald’s will work with the office of President Biden to raise awareness around Covid vaccinations among Americans.
Mövenpick Thailand offers a temporary package that allows travelers to go in self quarantine for 14 days in luxury. And sustainable hotel chain Habitas intends to realize at least 10 3D-printed hotels in Asia, the Middle East and Africa. Finally, Guinness has recently launched a new stout beer, to all coffee lovers: pay attention!
Click on the title if you like to read the full article. Enjoy reading!
Fruit and Vegetables Week | Launch ‘We’re Smart Academy’ and exclusive 5 Radishes Chefs Club
10-5-2021
Top international chefs will join forces in the We’re Smart Academy, starting on the 10th of May. They share their knowledge about healthy, ecological cuisine in webinars, manuals, cookbooks and Clubhouse sessions with other chefs, food companies and consumers. The academy gets off to a flying start on the first day of the Fruit and Vegetable Week. On the same day, We’re Smart World, the organization behind the week, launches the 5 Radishes Chef Club, an exclusive club for the 79 best vegetable restaurants in the world.
When we see the enormous press interest in the transition of Daniel Humm from Eleven Madison Park (***) to only cooking vegetarian, it is unavoidable that there will also be a boost in vegetarian and vegan cooking. A very positive vibe towards healthier food! With 2 recipes in this article with the Vegetables of the year – Peppers and Fruit of the year 2021: Watermelon, both from the well-known vegetable chef Frank Fol.
Reading time: 4 minutes, required time for the recipes are separately stated.
The future of pizza | The robotic pizza shop Piestro
1-4-2021
An interesting idea: the robotic pizza shop Piestro, an automated artisan pizza vending machine. Piestro launched in the summer of 2020 and drove investor interest for its ability to automate the pizza cooking process to 3 minutes! A standalone pizzeria model that would make artisan quality pies available in public spaces closer to where consumers live –like apartment complex lobbies or offices, universities and malls. With just a press of a button, consumers are able to watch a pizza created in front of their eyes, with fresh ingredients cooked to consistent perfection. Piestro even started a cooperation with Kiwibots to create delivery from a vending machine!
Inspiration for pizzeria’s? It might be an idea to place an automated artisan pizza vending machine outside your pizzeria, an extra source of sales and so convenient during the pandemic!
Reading time: 3 minutes, checking all the links takes longer 😉
Trends we spotted | Week 12
30-3-2021
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 a cultured meat manufacturing at the first plant-to-fork facility The Chicken by SuperMeat in Israel. And a bit older article about the plant-based meat market estimated to be worth billions of dollars. We wonder what the influence of cultured meat will be on those sales numbers!
Japan’s airline ANA sold $1.8 million worth of Economy Class inflight meals to Japanese consumers for at-home dining and Shake Shack begins using AirCarbon cutlery and straws from Restore Foodware at select locations.
Smarties is the first sweets-brand to switch to recyclable paper packaging and Starbucks recently committed to their future by setting ambitious goals in order to reduce their carbon footprint, water and waste by at least 50% in 2030.
A link to a great article about the thriving scene of Korean restaurants in New York, with a couple of them with one or two Michelin stars and inspiration for pizzerias: the garlic buttery crust By the Pizza Inn.
Click on the title if you would like to read the full article. Enjoy reading!
10 Ice cream inspiration ideas | Inspiration for a long, hot summer of hospitality
29-3-2021
What’s going to be a trend in ice cream this summer? Throughout the past year we have seen that comfort food was very popular in the take-away and delivery market, Jonnie and Thérèse Boer of the Dutch 3 Michelin stars restaurant De Librije reopened last week with in–room dining (March 19) with a menu of 6 classic dishes from 30 years De Librije. Does that mean that we’re mainly craving the classic ice cream flavours this summer? At Horecatrends, we think that the flavours vanilla, hazelnut, chocolate and strawberry will of course remain favourite. But there is a lot more to choose from… Ice cream maker Rob Kok (IJspaleis Driehuis) came up with a solution for doubting guests in 2016, the ‘ehh ice cream’!
But there are more types of ice cream that are gaining attention, such as the Japanese Mochi ice cream, ice cream made from pickles and so on. We listed a top 10 ice cream inspiration ideas!
Well-known trends on TikTok and how they can inspire your company
26-3-2021
TikTok has gained enormous popularity in the year 2020/2021. Due to the fact that we have been stuck at home the app has been able to grown immensely. The app started off with videos containing mostly dancing and singing, and it has now transformed into a marketing tool. We have written about how you can use TikTok for your company a while back. Now Sammy van der Weijden has looked at fun and inspiring recipes and trends that she has spotted in the last few weeks. Some of them were not intended to be used for marketing purposes, but they have led to an increase in sales either way. Maybe these trends will inspire you to create something similar for your restaurant! Which might cause an increase of visitor of generation Z.
Reading time: 3 minutes and lots of fun links to TikToks
Trends we spotted | Week 11
23-3-2021
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 a 3D-printed neighborhood in California which made us wonder when the first 3D-printed holiday park will open! And a vegan egg substitute by EVO Foods in India.
The ‘Zero Human Interaction’ restaurant ‘Brooklyn Dumpling Shop just opened in NYC and recently signed their first franchise agreement, with a video that explains the idea behind their shop. And Takeaway.com and UEFA announced global UEFA EURO 2020 partnership.
Gordon Ramsey will be selling his own Californian wines in his restaurants and an Argentinian winery has conducted a successful experiment with maturing wine under water.
A biodegradable face mask by the Dutch designer Marianne de Groot, once you have worn the mask, you can bury it and watch it sprout into flowers. And the Halal Guys recently launched plant-based Gyro.
Celebrating Easter with smaller, luxurious treats
23-3-2021
| Two examples, one from the Bun House, a Cantonese-style steamed bun specialist in London and one from Patisserie de Rouw in Vught (the Netherlands). The Bun House will be launching their limited-edition ‘Easter Chick bun’ set to celebrate Easter. Available from the 26th of March to the 4th April, the delicately shaped buns will be available in-store at Bun House’s Chinatown home and for delivery to doorsteps across the country. But we also spotted the Easter chicks, COKIP-19, by the Dutch Patisserie de Rouw. They’re wearing a Covid proof mask! Check out all their images!
Great is that both examples are fairly small treats. As Arthur de Rouw points out in his press release, the new Easter items are somewhat smaller in size, which is in line with a number of trends he spotted in the pastry world and which are partly caused by the corona crisis. According to him, it is the smaller, luxurious indulgences that colours our lives.
Reading time: 2 minutes |
Impact Shakers | First European awards for sustainable and inclusive startups
16-3-2021
Inspired by the doughnut economics model, applications for the very first Impact Shakers Awards, opened on March 1st. All European startups and scaleups with a positive impact on society and the environment may apply. It is the first time that more than 40 impact ecosystem players from all over Europe, including incubators, accelerators, investors and networking organizations are rallying behind the same cause.
The Impact Shakers Awards are inspired by the doughnut economics model, which maps human prosperity according to a social foundation and an ecological ceiling. An international jury will pick winners in twelve categories: Energy, Water, Food, Health, Education, Income & Work, Peace & Justice, Political Voice, Social Equity, Gender Equality, Housing & Networks. Those start-ups and scale-ups who want to enroll: you can till subscribe till the first of May!
Reading time: 3 minutes
