What does the hospitality industry do in the context of the COVID-19 virus? | Inspiration May 18
18-5-2020
As noted last week, we here in the Netherlands are still in an ‘Intelligent Lockdown’ which means, we’re all working from home if possible and our high schools, universities, restaurants, cafés, gyms, leisure centers, museums, etcetera are closed. But we can take a walk outside and shop for food and even shop at hardware stores and garden centers. As from May 11 our primary schools have re-opened as have the day-care centres but also hair and beauty salons and physiotherapist are allowed to re-open.
As from the first of June restaurants will re-open with a maximum of 30 persons inside, and a social distance of 6 feet, terraces are re-opening as well without a maximum of guests. This, of course, if the Covid-19 casualties remain low. Our government created a path in which they think our economy has to restart, with no festivals, concerts or congresses till the first of September and even gyms aren’t allowed till then. In the meantime we keep spotting all kind of inspiration worldwide around the hospitality industry.
With this week links to articles about the Robot dog Spot that is used in a park in Singapore to warm people to observe a social distance. And the Restaurant Brands International Inc. (Burger King, Tim Hortons and Popeyes) considers designing face masks as part of their uniforms.
‘Care by Roseate Hotels & Resorts’ is an interesting article for those hotels who aren’t sure yet what measures to take to implement a touchless hospitality. And Eleven Madison Park’s chef-owner Daniel Humm says the coming back of his famous restaurant is a question mark.
The Frontline Stays Program by Airbnb has had 100,000 nights booking in free or subsidized accommodations for first responders. And check out the red puzzle by Heinz Canada! Would be appreciated by European puzzle and ketchup aficionados as well, especially during lockdown.
Stay healthy and take care of each other! ^Team Horecatrends
What does the hospitality industry do in the context of the COVID-19 virus? | Inspiration May 12
12-5-2020
As noted last week, we here in the Netherlands are still in an ‘Intelligent Lockdown’ which means, we’re all working from home if possible and our high schools, universities, restaurants, cafés, gyms, leisure centers, museums, etcetera are closed. But we can take a walk outside and shop for food and even shop at hardware stores and garden centers. As from yesterday our primary schools have re-opened as have the day-care centres but also hair and beauty salons and physiotherapist are allowed to re-open.
As from the first of June restaurants will re-open with a maximum of 30 persons inside, and a social distance of 6 feet, terraces are re-opening as well without a maximum of guests. This, of course, if the Covid-19 casualties remain low. Our government created a path in which they think our economy has to restart, with no festivals, concerts or congresses till the first of September and even gyms aren’t allowed till then. In the meantime we keep spotting all kind of inspiration worldwide around the hospitality industry.
With this week links to articles about the fact that the Belgians are asked to eat fries twice a week and in the USA you can order fresh DIY pasta kits at some restaurants, great inspiration for other Italian restaurants worldwide!
San Francisco and Seattle are limiting what delivery services can charge restaurants for processing orders, while New York and Los Angeles consider similar policies. And the North Sydney café shifted to grocery store during the lockdown.
The restaurant group Black Sheep in Hong Kong created a viral blueprint for reopening restaurants after a lockdown, a link to where you can download this blueprint.
International design and innovation office CRA – Carlo Ratti Associati launched Pura-Case, a wardrobe purifier to remove bacteria and viruses from clothes. And Cape Town Tourism sends tourists love letters!
Stay healthy and take care of each other! ^Team Horecatrends
Click on the title if you like to read the full article. Enjoy reading!
Restaurants Culina Hortus and Vanilla Black | The world’s Best Vegetarian and Vegan Restaurants 2020
4-5-2020
In Brussels the ‘We’re Smart®’ movement, the undisputed reference in the culinary world of vegetables, revealed the new online Green Guide today and the winners of this year’s Best Vegetarian and Best Vegan Restaurants: Culina Hortus (Lyon, France) and Vanilla Black (London, UK).
The announcement was made by the renowned Vegetables Chef®, Frank Fol, during the official release of the We’re Smart® Green Guide 2020, comprising reviews and ratings of nearly 1000 restaurants worldwide ranked from 1 to 5 radishes, according to the amount of vegetables they use in their dishes.
What does the catering industry do in the context of the COVID-19 virus? | Inspiration April 29
29-4-2020
As noted last week, we here in the Netherlands are still in an ‘Intelligent Lockdown’ which means, we’re all working from home if possible, restaurants, cafés, hair salons, schools etcetera are closed. But we can take a walk outside and shop for food and even at shops, hardware stores and garden centers. Which means that our gardens are beautiful and everything is fixed at our homes ?.
As from May 11 our primary schools will re-open and also our daycare facilities, which means a big relief for parents working from home and teaching their children…. At this moment we’re working towards lowering the casualties of Covid-19 at the intensive care units. The next moment will be May 20 at which we hope our government will slowly restart our economy. In the meantime some hotels start to reopen in the Netherlands (they weren’t closed this period but most just didn’t have guests and closed voluntarily). They serve dinner and breakfast in their restaurants and hotel rooms, for hotel guests only! In the meantime we keep spotting all kind of inspiration worldwide around the hospitality industry.
With links this week to articles about DIY pizza kits by Blaze Pizza and a virus killing countertop robot, created by UVRoboclean. They try to fund through Kickstarter.
A great idea by Chick-fil-A, they sell their sauces separately! What sauce could your restaurant sell? It might even be a good idea to sell it through a local supermarket!
Ramadan has become a less social event for all Muslims, no prayers in the Mosque and no big family dinners after sundown. Fatafeat is inviting families to help create their very own ‘home of Arabic cooking’ this Ramadan. And a collaboration between Instagram & ChowNow, they created an order food sticker or button at Instagram.
A great wine label for Quarantine Wine, created by winery Nocking Point, Ashton Kutcher and Mila Kunis. IKEA UK shares their meatball recipe and Red Robin offers a ‘Build-Your-Own’ wing bar for home delivery!
the OG Cannabis Cafe in West Hollywood in California has re-opened as the world’s first cannabis and food drive-thru.
Stay healthy and take care of each other! ^Team Horecatrends
What does the catering industry do in the context of the COVID-19 virus? | Inspiration April 21
21-4-2020
We are writing this article a few hours before our Prime Minister Rutte’s press conference in which we all hope to hear that there will be a little bit more freedom for everybody in the Netherlands. It’s already clear that no major changes are to be expected, but it would be very positive if milestones were indicated to work towards. One of the items for this will nevertheless revolve around redefining our personal space, the rule that is very difficult to put in place for smaller restaurants. In addition to the missing space, they won’t make enough turnover. For companies where the 6 feet distance can be met, it is also important to continue to deliver in addition to the missing turnover. We think that lots of guests will still order online, they love to eat out but are still afraid for contamination.
With links this week to articles about Starbucks who’s investing 10 million USD in aid for partners worldwide, and about a DIY ShackBurger Kit by Shake Shack.
Mask to Go, is an initiative in Hong Kong where about 35 vending machines are installed from which one can draw medical-grade face masks for free! And Disneyland also tries to keep in touch with their (potential) guests, among other things by sharing recipes via social media.
And an article about a door handle that kills 99.8% of all germs! In California wineries across the state created almost 80 virtual experiences, go to the Wine Institute’s website at Discover California Wines.
Stay healthy and take care of each other! ^Team Horecatrends
Click on the title if you like to read the full article. Enjoy reading!
What does the catering industry do in the context of the COVID-19 virus | Inspiration April 6
7-4-2020
Gradually we get used to the effects of the Covid-19 virus here in the Netherlands, fortunately many keep their distance and many people are able to work from home. Maybe even in the sun today! But more and more entrepreneurs are starting to worry about the economic impact. They could survive the first deadline here of the 6th of April, but the effects are getting more serious now. Fortunately, we see a lot of inspiration and even experience it ourselves, such as restaurant owners who add a card to the delivery to thank their guests and offer a glass of bubbles when his or her business is open again.
This week’s inspiration!
With initiatives involving collaboration like between the kitchen of Eleven Madison Park & the Rethink Group. The restaurant with three Michelin stars is now part of a ‘Soup kitchen’ and an example from a takeout meal from restaurant Alinea in Chicago, also with three Michelin stars.
A bagel shop ‘Call Your Mother’ in Washington reopened and came up with a very special and original auction!
In China we have spotted a special delivery initiative at Meituan, they deliver a paper shield behind which you can eat! And New York-based technology and lifestyle company Air Co. makes hand sanitizer out of CO2. We already wrote about their carbon negative vodka earlier.
An initiative by Airbnb to offer health care professionals and first responsers sleeping places closer to their work. And an article that made us realize how difficult entrepreneurship in the U.S. is. We came across an article about choosing between offering delivery which increases the possibility of infection of employees with Covid-19 or fire to them.
Stay healthy and take care of each other! ^Team Horecatrends
Click on the title if you like to read the full article. Enjoy reading!
What does the catering industry do in the context of the COVID-19 virus | Inspiration March 24
24-3-2020
Our perspective on the world has completely changed during the past week, what a paradigm shift! I personally thought that we would no longer post trends and inspiration on Horecatrends. It seems of no importance right now however we also spotted a lot of positive inspiration. So, we want to show you some small positive gestures and inspiration during these anxious times.
Stay healthy and take care of each other! ^Team Horecatrends
Here in the Netherlands we spot a lot of initiatives in the hospitality industry, like hotels offering capacity to hospitals. In the UK the hotel chain Best Western is in talks to convert their hotels into NHS hospitals and in the U.S.A. hotels are used to shelter the homeless and the less seriously ill who have to be in quarantine.
In London a restaurant with one Michelin star reopened as Brat Farm, Grill and Wine Shop. Bucuti & Tara Beach Resort gives an example on how to try to provide your guests with as much flexibility as possible through your cancellation policy.
Click on the title if you like to read the full article. Enjoy reading!
Winners of the 1st ProVeg Vegan Cheese Awards I Max & Bien and Petit Vegann
13-3-2020
The Amsterdam vegan cheese maker Max & Bien won the audience award of the ProVeg Vegan Cheese Awards 2020 with their blue cheese. The Petit Lorrain, a vegan brie from Petit Veganne from France, was the favourite of the jury. The awards were presented during the well-attended sixth edition of VeggieWorld in Utrecht, the Netherlands.
Although a news from a week ago, we still love to mention it! There is currently an increasing demand for high-quality vegan products with which you can make a difference in the catering industry. For example, we recently wrote about camembert made from cauliflower and hemp seeds from Grounded Foods in New York.
TrashBot by CleanRobotics | A smart trash can that uses AI
10-3-2020
US-based robotics company CleanRobotics recently was named a semifinalist in the IBM Watson AI XPRIZE competition for its product TrashBot. TrashBot is a trash can using sensors, camera’s and Artificial Intelligence to separate trash from recyclables. This is how it works: Garbage is thrown into the bin after which a small door slides over the opening. The garbage is analysed using robotics, computer vision and artificial intelligence to detect and separate landfill from recyclables. TrashBot does this more accurately than human beings, capturing high quality waste data and it lets staff know when it’s getting full. Cloud connectivity allows individual units to learn from the global TrashBot fleet, becoming more intelligent over time. TrashBot also has a monitor for corporate communications, education and advertising.
The selection between landfill and recyclables is done way more accurately by TrashBot than by humans. Plus the fact that it lets staff know that the bin is getting full makes TrashBot a perfect solution for convention centers, commercial buildings like malls, stadiums, airports, bus- and train stations. As the pressure to recycle will increase the TrashBot will help these facilities to take out the uncertainty of the recycling done by humans and do it more efficient.
Grounded Foods | Plant-based cheeses with no nuts, no soy, no dairy and no additives
26-2-2020
For many years the vegan cheese market merely consisted out of nut- and soy based products. Prices where high and the diversity was low as the market didn’t seem to progress, until now. Grounded Foods, founded by Veronica and Shaun Fil is offering a variety of cheeses, based on fermented cauliflower and hemp seeds. This way of making cheese keeps prices low and makes it possible for people with nut or soy allergies to also enjoy vegan cheese.
There is a choice between ‘Cauliflower and hemp camembert’, ‘Hemp seed feta’ and ‘Cauliflower Gruyere’ and the cheeses look delicious! We love to taste them.
