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 about functional candy, staying overnight at temples in Japan or Korea and creamart. The list of the World’s 50 Best Restaurants is also published with images of dishes of all restaurants! If you’re in London this summer, check out their ice cream museum SCOOP! If you’re in New York at the end of June and you love pizza, check out Le Strade della Mozzarella. And an interesting read about Amazon’s Alexa that will butler at selected Marriott hotels as from this summer.
Click on the title if you would to read the full article. Enjoy reading! lees verder
It’s always great to spot concepts that know how to hit the social media with Instagrammable food! Piccolo Me in Australia is one of those concepts where their guests talk about the fun factor of their food and how delicious it is. The coffee chain Piccolo Me started back in 2012 and has 12 outlets as we write. Their menu is a mix of dishes, they serve a Cheesy Frenchy (a Cheeseburger in a croissant), a Piccologato (a twist on the classis affogato) and since a couple of months the Crospresso! lees verder
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 about the ice cream shop Ben & Jerry’s in London that kicked off a blockchain initiative to let customers offset their carbon footprint. And about the new food app Provision that connects food pantries to eliminate food waste. Parisian confectioner Fauchon is best known for their delicious and beautifully crafted desserts and pastries and now they announced that they will be opening a hotel in Paris, from haute cuisine to hospitality! Who knows maybe guests will find one of their delicious pastries on their pillow after turndown service ;-).
Click on the title if you would to read the full article. Enjoy reading! lees verder
This Sunday we celebrate Father’s Day, and the American company Kraft offered the cheesiest gift possible in an auction! We would love it if we could order a gift like that made from our famous Dutch cheeses next year! Kraft helps Americans to celebrate the man who is sometimes cheesy, but always great, by giving them the possibility to order a Kraft custom-made cheese sculpture of their dad! lees verder
The Vive La Tarte bakery, located in the Ferry Building in San Francisco created the Tacro, the newest croissant-hybrid food craze. You have to eat the Tacro like a taco, it’s stuffed with savoury fillings but it’s made of crispy croissant puff pastry. We wrote about it in our ‘Trends we spotted in week 4 of 2018’ and recently got images, that’s when we decided to write an article about it. And at their Facebook page we saw that they’ve got a new creation: Gotcha Mocha! If you’re a baker you might want to go to San Francisco for inspiration but if you’re a tourist you might consider to simply enjoy a Tacro for lunch at Vive la Tarte! lees verder
We heard about the very popular vegetarian sushi shop, Beyond Sushi with 6 locations in New York City. Here they serve fish-less sushi and they’re pioneer of the plant-based, sushi movement. But we also read an article about Ahimi, Unami & Sakimi of Ocean Hugger Foods. They unveiled an aggressive expansion plan to take plant-based tuna, salmon and eel to the mainstream. lees verder
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 about American start-up Kabaq that has developed an Augmented Reality software that enables diners to preview their food through Snapchat World Lens. KFC is testing vegetarian chicken and has a branded pool flotation of Colonel Sanders. We wonder whether we will get another president with a hospitality background after 2020 as president of America for the Democratic Party?
Click on the title if you would to read the full article. Enjoy reading! lees verder
LG Electronics USA is taking its “Life’s Good” mantra to the four-day 2018 Bonnaroo Music & Arts Festival, on June 7-10, with the first-of-its-kind “LaundROO Lounge and Vintage Clothing Swap, Powered by LG” – an interactive destination for festival goers to refresh their style, as well as their mind and body. Wouldn’t we want a cutting-edge wash’n’fold service, an air-conditioned lounge equipped with mobile phone charging stations, interactive gaming stations, indoor and outdoor hangout spots and a vintage clothing swap station at festivals in Europe? We’re quite certain that all the Dutch and other European festival goers want to experience #lifesGood and #getDIRTY ;-). The initiative of LG USA made us think of the Miele Power Wash at the Lowlands festival back in 2017. Check out the video from that event below the article. lees verder
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 Virgin Voyages reveals the first look inside its newest ship, Kit-Kat’s airport vending machine rewards travellers with candy and how newcomer Freshii is shaking up the healthy eating scene in the United Kingdom.
Click on the title if you would to read the full article. Enjoy reading! lees verder
Spyce is a Boston-based restaurant, founded by MIT graduates and backed by Michelin-starred chef Daniel Boulud. At Spyce, robots produce healthy fast food at affordable prices. At the newly-opened establishment all bowls start at USD 7.50, the prices are lower than at similar restaurants as robots save on human labor expenses and the robots work fast! The robots prepare your meal in 2 minutes and as you can watch in the video underneath the article, they even clean up their own mess! Spice is located at 241 Washington Street in Boston. How about a Latin bowl with roasted chicken, avocado lime crema, braised black beans, brown rice, bell peppers, tomatoes, corn, green chilies, cabbage slaw, cilantro and radish?
The idea behind restaurant Spyce
‘The Spice Boys’ ,four guys studying at MIT in Boston, Michael Farid, Kale Rogers, Luke Schlueter and Brady Knight created the world’s first restaurant featuring a robotic kitchen that cooks complex meals. They created this concept in hopes of solving a problem they found themselves facing, being priced out of wholesome and delicious food. So they, as robotics-obsessed engineers, created a robot that cooks tasty and nutritious meals, serves them, and cleans up after. The robots and process has been created in two years with many burns, bruises, and eating a lot of Brussel sprouts! As they say: “We’re at the intersection of technology and hospitality, making accessible, tasty and nutritious meals.”
Spyce | The Michelin Star magic from Daniel Boulud
The Spyce boys added some Michelin-Star magic with Chef Daniel Boulud. “When Michael and his three classmates emailed me about a robotic kitchen that could elevate fast food, I was impressed. Not only had they guessed my email address correctly, the videolink to their cutting edge technology was unlike anything I’d seen before. The experience of the robotic kitchen, the food and the vision of the Spyce team far exceeded my expectations. Their passion and innovation needed a strong commitment to ingredients and excellent recipes. So, in addition to becoming an investor, I accepted the position of Culinary Director, and invited Chef Sam Benson, who had worked for me at Café Boulud, to take on the Executive Chef role.”
Sam Benson is the executive chef at restaurant Spyce: “When Chef Daniel Boulud asked me to join four MIT kids and their robotic kitchen, and make food with real flavor, I knew it was a chance to be part of something big. With a multitude of Michelin stars and James Beard accolades for his restaurants and contributions to fine dining, Chef Daniel is considered to be one of the country’s leading culinary authorities. When he talks, you listen. His mentorship paved the way for my experience in the best kitchens in the US and France, it’s been a fun ride. So here we are, and together we make up the Spyce culinary A-Team.”
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
Trends we spotted | Week 25
22-6-2018
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 about functional candy, staying overnight at temples in Japan or Korea and creamart. The list of the World’s 50 Best Restaurants is also published with images of dishes of all restaurants! If you’re in London this summer, check out their ice cream museum SCOOP! If you’re in New York at the end of June and you love pizza, check out Le Strade della Mozzarella. And an interesting read about Amazon’s Alexa that will butler at selected Marriott hotels as from this summer.
Click on the title if you would to read the full article. Enjoy reading!
Crospresso by Piccolo Me | Croissant + Nutella + espresso
18-6-2018
It’s always great to spot concepts that know how to hit the social media with Instagrammable food! Piccolo Me in Australia is one of those concepts where their guests talk about the fun factor of their food and how delicious it is. The coffee chain Piccolo Me started back in 2012 and has 12 outlets as we write. Their menu is a mix of dishes, they serve a Cheesy Frenchy (a Cheeseburger in a croissant), a Piccologato (a twist on the classis affogato) and since a couple of months the Crospresso!
Trends we spotted | Week 24
15-6-2018
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 about the ice cream shop Ben & Jerry’s in London that kicked off a blockchain initiative to let customers offset their carbon footprint. And about the new food app Provision that connects food pantries to eliminate food waste. Parisian confectioner Fauchon is best known for their delicious and beautifully crafted desserts and pastries and now they announced that they will be opening a hotel in Paris, from haute cuisine to hospitality! Who knows maybe guests will find one of their delicious pastries on their pillow after turndown service ;-).
Click on the title if you would to read the full article. Enjoy reading!
Custom-made cheese sculpture | The cheesiest Father’s Day present possible!
15-6-2018
This Sunday we celebrate Father’s Day, and the American company Kraft offered the cheesiest gift possible in an auction! We would love it if we could order a gift like that made from our famous Dutch cheeses next year! Kraft helps Americans to celebrate the man who is sometimes cheesy, but always great, by giving them the possibility to order a Kraft custom-made cheese sculpture of their dad!
The Tacro | The newest croissant-hybrid food craze
14-6-2018
The Vive La Tarte bakery, located in the Ferry Building in San Francisco created the Tacro, the newest croissant-hybrid food craze. You have to eat the Tacro like a taco, it’s stuffed with savoury fillings but it’s made of crispy croissant puff pastry. We wrote about it in our ‘Trends we spotted in week 4 of 2018’ and recently got images, that’s when we decided to write an article about it. And at their Facebook page we saw that they’ve got a new creation: Gotcha Mocha! If you’re a baker you might want to go to San Francisco for inspiration but if you’re a tourist you might consider to simply enjoy a Tacro for lunch at Vive la Tarte!
Vegetarian sushi | Ahimi, Unami & Sakimi
11-6-2018
We heard about the very popular vegetarian sushi shop, Beyond Sushi with 6 locations in New York City. Here they serve fish-less sushi and they’re pioneer of the plant-based, sushi movement. But we also read an article about Ahimi, Unami & Sakimi of Ocean Hugger Foods. They unveiled an aggressive expansion plan to take plant-based tuna, salmon and eel to the mainstream.
Trends we spotted | Week 23
8-6-2018
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 about American start-up Kabaq that has developed an Augmented Reality software that enables diners to preview their food through Snapchat World Lens. KFC is testing vegetarian chicken and has a branded pool flotation of Colonel Sanders. We wonder whether we will get another president with a hospitality background after 2020 as president of America for the Democratic Party?
Click on the title if you would to read the full article. Enjoy reading!
LaundROO | Lounge and vintage clothing swap powered by LG at Bonnaroo Music & Arts Festival
5-6-2018
LG Electronics USA is taking its “Life’s Good” mantra to the four-day 2018 Bonnaroo Music & Arts Festival, on June 7-10, with the first-of-its-kind “LaundROO Lounge and Vintage Clothing Swap, Powered by LG” – an interactive destination for festival goers to refresh their style, as well as their mind and body. Wouldn’t we want a cutting-edge wash’n’fold service, an air-conditioned lounge equipped with mobile phone charging stations, interactive gaming stations, indoor and outdoor hangout spots and a vintage clothing swap station at festivals in Europe? We’re quite certain that all the Dutch and other European festival goers want to experience #lifesGood and #getDIRTY ;-). The initiative of LG USA made us think of the Miele Power Wash at the Lowlands festival back in 2017. Check out the video from that event below the article.
Trends we spotted | Week 22
1-6-2018
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 Virgin Voyages reveals the first look inside its newest ship, Kit-Kat’s airport vending machine rewards travellers with candy and how newcomer Freshii is shaking up the healthy eating scene in the United Kingdom.
Click on the title if you would to read the full article. Enjoy reading!
Restaurant Spyce | Culinary excellence elevated by technology
25-5-2018
Spyce is a Boston-based restaurant, founded by MIT graduates and backed by Michelin-starred chef Daniel Boulud. At Spyce, robots produce healthy fast food at affordable prices. At the newly-opened establishment all bowls start at USD 7.50, the prices are lower than at similar restaurants as robots save on human labor expenses and the robots work fast! The robots prepare your meal in 2 minutes and as you can watch in the video underneath the article, they even clean up their own mess! Spice is located at 241 Washington Street in Boston. How about a Latin bowl with roasted chicken, avocado lime crema, braised black beans, brown rice, bell peppers, tomatoes, corn, green chilies, cabbage slaw, cilantro and radish?
The idea behind restaurant Spyce
‘The Spice Boys’ ,four guys studying at MIT in Boston, Michael Farid, Kale Rogers, Luke Schlueter and Brady Knight created the world’s first restaurant featuring a robotic kitchen that cooks complex meals. They created this concept in hopes of solving a problem they found themselves facing, being priced out of wholesome and delicious food. So they, as robotics-obsessed engineers, created a robot that cooks tasty and nutritious meals, serves them, and cleans up after. The robots and process has been created in two years with many burns, bruises, and eating a lot of Brussel sprouts! As they say: “We’re at the intersection of technology and hospitality, making accessible, tasty and nutritious meals.”
Spyce | The Michelin Star magic from Daniel Boulud
The Spyce boys added some Michelin-Star magic with Chef Daniel Boulud. “When Michael and his three classmates emailed me about a robotic kitchen that could elevate fast food, I was impressed. Not only had they guessed my email address correctly, the videolink to their cutting edge technology was unlike anything I’d seen before. The experience of the robotic kitchen, the food and the vision of the Spyce team far exceeded my expectations. Their passion and innovation needed a strong commitment to ingredients and excellent recipes. So, in addition to becoming an investor, I accepted the position of Culinary Director, and invited Chef Sam Benson, who had worked for me at Café Boulud, to take on the Executive Chef role.”
Sam Benson is the executive chef at restaurant Spyce: “When Chef Daniel Boulud asked me to join four MIT kids and their robotic kitchen, and make food with real flavor, I knew it was a chance to be part of something big. With a multitude of Michelin stars and James Beard accolades for his restaurants and contributions to fine dining, Chef Daniel is considered to be one of the country’s leading culinary authorities. When he talks, you listen. His mentorship paved the way for my experience in the best kitchens in the US and France, it’s been a fun ride. So here we are, and together we make up the Spyce culinary A-Team.”
