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!
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.
Art ahead | Highway Gallery by the Louvre Abu Dhabi
19-3-2018
The Highway Gallery is an innovative project developed by the Louvre Abu Dhabi in celebration of the United Arab Emirates Innovation month. It has been created to reinforce art’s role in elevating everyday life into something beautiful and memorable. The Highway Gallery which showcases 10 magnificent artworks is located alongside the E11 or Sheikh Zayed Road from Dubai to Abu Dhabi. The masterpieces on display in giant 8×6 meter frames are introduced at 3 radio stations. The 10 artworks are just an example, to see them in person you need to visit the museum.
SWEETS hotel | Old bridge houses turned into hotel suites
19-3-2018
SWEETS hotel, a new hotel concept that transforms the old bridge houses in Amsterdam into special hotel suites, was officially opened last week. The first 11 of the 28 former bridge houses can now be booked at www.sweetshotel.amsterdam. The hotel gives this industrial heritage a new destination by transforming it into mini suites for two people. After a night at one of these bridge houses it’s truly waking up in the middle of the city! Inspiring location with unique views of Amsterdam.
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.
Trends we spotted | Week 9
2-3-2018
At Horecatrends 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 Hunted Experience is coming to East London and British supermarket Asda launches twists on the classic Easter egg.
Click on the title if you would to read the full article. Enjoy reading!
The gym of the future | Get Pumped, a research insight by Reebok and Gensler
26-2-2018
‘The gym of the future is closer than you think’ is a research insight by Reebok and Gensler a global architecture and design firm. Interesting read for those changing the world around us, they revitalize the fuel stations we no longer need when we have more autonomous cars on the road and turn them into fuel for our bodies stations instead.
