FRENCH IT! | Sofitel introduces series of films to express its ‘Live The French Way’
24-11-2021
As the first international luxury hotel brand to originate from France, Sofitel Hotels & Resorts is a renowned global ambassador of modern French Art de Vivre and style. Revealing an edgier and more playful expression of the brand’s Live The French Way ethos, Sofitel is launching FRENCH IT!, a global digital campaign of six stylish short films that spotlight the brand’s passion for arts and culture by bringing the whimsy of the French language to life.
Reading time: 4 minutes
Trends we spotted | Week 46
22-11-2021
At horecatrends.com 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 the Icelandverse, a great example of an ad for tourism and Redefine Meat. This Israeli start-up expands operations into Europe, they are going to 3D-print beef substitute in the Netherlands.
This Holiday Season you can play curling at the garden of the Langham hotel in London and the Alexandra pub in Wimbledon is hosting ‘don’t be on your own day’ as a lovely gesture to combat loneliness on Christmas Day.
In Hamburg you can enjoy raclette, glühwein and other Swiss winter season food in old ski gondolas at the 25Hours Hotel. And an initiative to tackle the shortage of hospitality staff from Amsterdam: The ‘Leidseplein’ class.
Korean Childhood snacks are an overnight hit because of Squid Game especially among Korean-American restaurant owners! And also in New York: the Antony Bourdain hawker centre is set to open in the beginning of 2022.
Arby’s in the US sells meat with curly and crinkle fries and now they announced the upcoming launch of its limited edition Curly Fry and Crinkle Fry Vodka. And check out the sky at Bercy Village in Paris, we love what they did!
Trends we spotted | Week 43
26-10-2021
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… ‘The Great Feast’ in The Old Selfridges Hotel in London and Dole suggest carving a pineapple instead of a pumpkin for Halloween. 
With a downloadable pineapple Jack-O’-Lantern carving template!
REEF has a great view on redesigning urban spaces in communities hubs and REEF Kitchens uses a unique real estate strategy to its advantage. They opened the first two ghosts kitchens of Wendy’s in the UK. Furthermore, they will open 700 ghost kitchens in the USA, Canada and the UK.
And some sustainable inspiration for sustainable building: the De Halo building in San Francisco made of Cross-Laminated Timber (CLT) and the HAUT building in Amsterdam. And a link to an sustainable fabric for carpets and flooring: Econyl. Just as strong as nylon and made of recycled waste.
A design graduate from the Eindhoven Design Academy in the Netherlands, has created a project to highlight how renewable energy derived from tomato vines could be used to run a cloud server. And a link to an article about artfully Cannabis-infused confections.
In the Netherlands, women’s average gross hourly earnings are 14% lower than men’s, which seemed entirely outdated to De Koffiejongens. So they ask men to voluntarily pay more… And the Franz Fisher ‘Alpenhütte’ in Austria is the first mountain restaurant to serve vegan-vegetarian dishes only.
We spotted a new chain in the USA: The Sweet Paris Creperie & Café with cafes in Houston and one in Mexico opens new locations in Miami.
How spooky do you want it to be? | 13 bits of Halloween inspiration
19-10-2021
On American inspiration websites you can’t miss Halloween. Halloween is major in the US and slowly but surely more and more people in the Netherlands are celebrating it too! In our Dutch village it will be celebrated as well. The organization normally responsible for our King’s Day celebration will this year also organize a Halloween spooky tour along ‘haunted houses’ where the children get hot chocolate and can pick up ‘creepy’ candy. Such a fun night! How can you celebrate Halloween as a hospitality provider? Would you profit from a celebration and would your Dutch or European guests enjoy it? The last point is of course clear; it is fun and it always makes sense to positively surprise your guests, even if it is with a freshly baked ‘ghost’ cookie or a mini pumpkin of marzipan. To get in this spooky atmosphere before the actual holiday (31st of October), we have listed 13 bits of Halloween inspiration for you! ^Marjolein
Reading time: 3 minutes
Trends we spotted | Week 42
18-10-2021
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 NANKA that makes patties from Jack Fruit in combination with mushrooms, chicken and beef to help meat-eaters to reduces their meat intake in Malaysia. And in Germany Essity and McDonald’s are recycling the paper cups into toilet paper.
The Brooklyn Dumpling Shop from New York is growing fast through franchising, they’re opening 5 new locations in Florida. And the Singapore-born, Instagram-famous Paradise Group debuted in California last September with their Rainbow Soup Dumplings!
The Dutch cider producers and importers of CiderCider will open ‘the Ciderbar’ in Rotterdam Hofbogen by the end of December. And in Groningen the first RavioliBar in the Netherlands opened. They make fresh ravioli daily!
The Cheesecake Factory has been sharing a slew of their incredible recipes for readers to make in their own kitchens since the COVID-19 crisis. Inspirational! And the Dutch Vegan Junk Food Bar will open in Germany this fall.
Trends we spotted | Week 41
12-10-2021
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 amongst others, links to articles about the expansion of Paris based restaurant Cala, they use robotica to create fresh pasta dishes. And supermarket Jumbo in the Netherlands designates 200 cash registers for ‘checkout chats’ or as they call them ‘kletskassa’s’.
In their stories Starbucks re-announced their global ‘Starbucks Greener Stores’ commitment and McDonald’s announced that they will accelerate climate actions to reach net zero emissions by 2050. Promising is the affiliation with organizations as the United Nations (McDonald’s) and the SCS Global Services and World Wildlife Fund by Starbucks.
Accor & Ennismore announced a joint venture in which both chains contribute their added value. The joint venture will make Ennismore the largest and fastest growing lifestyle hospitality company.
A great initiative by 3 French companies: the Citroën Skate. Citroën created 3 new service pods with Accor and JCDecaux: Sofitel En Voyage, Pullman Power Fitness and JCDecaux City Provider.
Grey Poupon, the mustard brand created a limited edition La Moutarde Vin. A viognier wine infused with mustard seeds, would you like to try it?
Reading time: 5 minutes
Trends we spotted | Week 40
6-10-2021
At horecatrends.com or hospitalitytrends.eu we spot many national and international trends daily. 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 sleep-friendly ice cream from Nightfood for the grab-and-go shops in hotel lobbies, a stay in the ‘Nutmobile’ from MR. PEANUT® and Leonardo DiCaprio investing in a Dutch cultured meat company.
‘Change is Brewing!’ is the new flavor of Ben & Jerry’s in America, it remains interesting to read how they also translate their social background into their flavors. And at the Resort World Las Vegas, the art of aufguss, known all over Europe, makes it’s US debut at Awana Spa.
More and more companies are also introducing ‘healthy alternatives’ in their fast food concepts. Like in China where Yum China does this in their more than 6,000 KFC, Pizza Hut and Taco Bell shops. And Hard Rock International announces its 22nd annual PINKTOBER® campaign.
Another rebranded concept that focuses on staying in a city as if you were living there. YAYS, unlock the neighborhood with locations in Amsterdam, The Hague and Paris. And spotted in America: a limited-edition of Hendrick’s Gin-infused pickled cucumbers from Katz’s Delicatessen.
Reading time: 5 minutes
International Coffee Day: Looking back at our coffee related articles
1-10-2021
Today is International Coffee Day. As inspiration for this fun day, we look back at articles that Horecatrends has published in recent years with the main topic, you guessed it; coffee. You’ll see articles about a matte black latte macchiato, historical coffees, clear coffee, edible coffee, peanut coffee and more special coffee trends/companies.
Get your cup of coffee, read along and look back at fun, unique, special coffee-related articles. Most of the titles down below of the articles are clickable so you get redirected to the original post, a few are not, this is because these articles are only published in Dutch so we just wrote a short summary of the post so you still get what it was all about.
Reading time: 4 minutes
Collective Kitchen: Virtual plant-based kitchen
14-9-2021
LIVEKINDLY Collective, the world’s fastest growing plant-based company, launched Collective Kitchen to meet the growing curiosity for plant-based living. The new engaging content platform offers inspiration and allows people all over the globe to follow 11 experienced chefs creating delicious dishes with plant-based ingredients. Anchored by a dedicated, digital destination devoted to 50 original recipes, Collective Kitchen is ideated and produced by LIVEKINDLY, the world’s leading digital lifestyle brand focused on sustainability and conscious living. The plant-based oriented website Collective Kitchen is now online.
Reading time: 2 minutes
Trends we spotted | Week 34
26-8-2021
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 Restaurant Esmé in Chicago, founded by Jenner Tomasko (executive chef at Grand Achatz) who focuses on art and community with even a à la carte menu for ‘walk-ins’. Sounds like Chicago has a new culinary hotspot.
Starbucks opened their 10th ‘farmer support’ centre in Varginha, Brasil with the purpose to offer valuable resources to local coffee communities.
UPSIDE Foods partners with three Michelin star chef Dominique Crenn. Crenn will develop recipes and give culinary advise and if allowed she will use the lab-grown chicken in her restaurant. This is the first collaboration in the cultivated meat industry with a three star Michelin chef.
De Koningshoeven brewery is the first in the world to market a completely alcohol-free Trappist beer: La Trappe Nillis (0.0%). And McDonald’s published their Purpose and Impact Report of 2020-2021 with four impact points: Jobs, Inclusion and Empowerment, the Plant, Food Quality & Sourcing and Community Connection.
Duke’s Mayonaise started collaborating with Champion Brewing Company to produce the perfect beer that fits with a BLT sandwich: Family Recipe (5,1% ABV, 27 IBU). Kind of ‘Mayo Beer’. The new ‘food shopping’-app, Grownby, connects farmers with buyers. Wouldn’t it be great to have such an app as a cook? And getting messages like the strawberries are now ‘ready to eat’!
CandyCan gummy bears are gluten-free, plant-based, low-sugar, low carb and contain vitamins. Is it an idea to lay a bag of Gummy bears on top of a pillow for children visiting your hotel? Or to put a bag in a ‘Happy-Meal’ kind of box?
Oreo opened their first café in New Jersey. The café consists of a shop offering Oreo cookies and other Oreo treats, and fast-service where you can order Oreo treats. And in New York another sweet hybride is gaining popularity: the Croffle. This is a soft, buttery and layered croissant toasted in a waffle iron and sprinkled with different toppings.
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