Trends we spotted | Week 40
4-10-2019
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, among other links to articles about ‘Blue caviar’, a cannabis restaurant with licence opened in Los Angeles and London’s Cocktail Week 2019 that starts today, October 4.
A new Korean restaurant will open this November in London. Seoul Bird, from the world-renowned Korean American chef Judy Joo. And the Borough Market celebrates 21 years with the launch of the Borough Market Kitchen, a new communal dining space housed in Jubilee Place.
Have you already heard about OmniPork a vegan substitute for pork meat? We didn’t but this Asian concept is looking to expand beyond Asia into the UK.
NUGGS | Vegan ‘chicken’ nuggets, development as a tech startup
30-9-2019
NUGGS, the world’s first vegan ‘chicken’ nugget startup, launched by the 19-year-old founder Ben Pasternak announced a $7M funding round led by McCain Foods in July 2019. Money he will use to create ‘the most advanced nugget on the planet’. Founded by 19-year-old tech wunderkind and entrepreneur Ben Pasternak. NUGGS is ready to disrupt the animal-based meat industry with its new nugget technology.
A great approach to food development: the founder Ben Pasternak does release new ‘updates‘ of his NUGGS. The formula is constantly improved, based on user feedback. Ben explains: “NUGGS is the intersection of food and the internet”. Check out their Instagram account where they recently announced their 1.4 release and the release notes.
Trends we spotted | Week 39
27-9-2019
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, among others links to articles about inspiration around ice cream by Spanish parlour Rocambolesc and McDonalds Canada is testing the P.L.T. Burger they created with Beyond Meat.
Pulpac is a patented innovation that can replace single-use plastic at a lower price on a global scale and in a press release TripAdvisor says it blocked more than a million fake reviews in 2018.
Food lifestyle brand Bon Appétit opens a virtual restaurant in Chicago, Bon Appétit Delivered and would you like to try a burrata stuffed with pizza sauce? They serve it with pizza crust at restaurant The Bedford.
Helsinki just became the world’s first ‘City as a Service’ to attract more tech talent for the companies in this city and more about ‘The Fyre Burger’ created by ‘Lock & Key Social Drinkery Kitchen’ in Los Angeles!
Trends we spotted | Week 38
20-9-2019
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, among other a link to an article about ‘The Swingers Open 2019’, a crazy golfing tournament at Swingers City in London, sponsored by Tanqueray No. Ten.
Also two articles with sustainable initiatives by McDonald’s in Germany and the UK and Burger King in the UK. SeaBubbles is another sustainable initiative in Paris, these electric and futuristic taxis are hovering the Seine.
From London this week two examples of a collaboration around one ingredient, a truffle menu at restaurant Orrery and the ‘Champagne Friends’ initiatives by bubbledogs.
Ever heard about a PizzaRitto? You can eat them at Russo’s House of Pizza in Pearl River, New York State. What it is? Check out the video!
A Circular Juice Bar | ‘Feel the Peel’
17-9-2019
‘Feel the Peel’ is a project by CRA-Carlo Ratti Associati for Eni, they developed an experimental orange squeezer which makes bioplastic out of orange peels and uses it to 3D print cups to drink the juice.
The “Feel the Peel” prototype strives to bring environmental circularity to everyday life. International design and innovation office CRA-Carlo Ratti Associati, in partnership with global energy company Eni, has developed an experimental Circular Juice Bar that uses oranges to make bioplastic, turns it into filament, and 3D prints disposable cups to drink the freshly-squeezed juice. Called “Feel the Peel”, the prototype is starting a tour of public places around Italy in the next few months as it strives to demonstrate a new approach to environmental circularity in daily life.
Trends we spotted | Week 37
13-9-2019
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 a link to an article about a special collaboration between the restaurant of the Andaz Amsterdam and Heinz ketchup, a menu called ‘In case Ed Sheeran’. And have you got any idea what the ingredients are for a dish called ‘Musubi Madness’?
We also read an article about a dumpling made with lab-grown kangaroo meat and another ‘veggie’ collaboration; Beyond Meat and Subway introduced the Beyond Meatball Marinara Sub this September.
The Gateway Foundation says it will open its first space hotel in 2025, check out their artist impression of the ‘Space Wheel’ hotel. And the new Raaago app, developed by German design group Random Access Studios, aims to make travel more interesting by making it random.
And Starbucks is rolling out the Chinese ‘Starbucks Now’-concept. The first pick-up-only shop will open in New York City this fall.
Neat Burger | First location in London for this plant-based sustainable burger chain
10-9-2019
Five-time FIA Formula One World Champion, Lewis Hamilton is collaborating with hospitality organisation ‘The Cream Group’ and investors including UNICEF Ambassador and early backer of Beyond Meat, Tommaso Chiabra, to revolutionize fast food when they launched the new concept Neat Burger, a plant-based sustainable burger chain. They opened their first site on September 2nd just off Regent Street in London. Neat Burger promises to transform the way people see plant-based food by appealing to not only those who follow plant-based diets, but any individuals, meat-eaters included, who want to eat delicious meat-free dishes that are more sustainable, healthier and ethical. The team has ambitious plans to expand the concept globally with 14 franchises planned in the next 24 months.
We have been spotting a lot initiatives which include the burgers or other products by Beyond Meat. Burger King recently tested Beyond Fried Chicken™ which was sold out in no time and this September Subway will introduce the Beyond Meatball Marinara sub in 685 participating restaurants in Canada and the U.S. for a limited time only. As far as we know Neat Burger will be the first plant-based sustainable burger chain serving unique patties, specially created by their team of chefs in collaboration with Beyond Meat.
‘Not Native’ Guest Series | Tasting menu with undesirable species
5-9-2019
Native, London Bridge’s foraged-focused restaurant will launch the ‘Not Native’ guest series. Inviting chefs from across the UK, the series will highlight the UK’s edible non-native species by creating tasting menus formed primarily from undesirable species such as Japanese Knotweed, Grey Squirrel, Signal Crayfish and Wild Native Fal Oysters.
Launching this September, Head Chef and Co-founder Ivan Tisdall-Downes will work closely with a stellar line up of chefs including eco-chef and food waste activist Tom Hunt, award-winning food writer Olia Hercules and Sam Bryant & Alicja Specjalna of Whole Beast, famed for their nose-to-tail dining. Each will shine a spotlight on the versatility of wild British ingredients through the lens of global cuisines including Korean, Filipino, Ukrainian and Polish.
A nice way to process local products and products that are not desired in an area, into tasting menus. For example, did you know that you can eat the Japanese knotweed? At restaurant Native they create a delicious sorbet from it! We already reported that the gray squirrel is being eaten more and more in the UK, but it remains a special dish. Cool idea to seek collaboration with colleagues for a sustainable way of cooking!
Trends we spotted | Week 35
30-8-2019
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, among other links to 2 articles with inspiration for bakeries, such as ‘Pie Night’ from Dominique Ansel Kitchen in New York and small, bread cubes from ‘MilkCow in Boots’ from Korea.
But also inspiration for pizzerias, like a pizza & prosciutto tower from the Luigia Group and in the USA Beyond Fried Chicken ™ passed the test, within 5 hours all vegetarian pieces of chicken were sold during a test!
The Belgium/Dutch restaurant ‘Frites Atelier’ sells the tastiest fries in Europe according to Big Seven Travel. And inspiration for hotels: have you already received a request from an influencer to livestream a ‘mukbang’ at your place? The W hotel in Washington D.C. has created the ‘Sip & Slurp’ arrangement!
Trends we spotted | Week 34
23-8-2019
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, among other links to articles about the Taco Bell hotel in Palm Springs and about a gnocchi sandwich at Luzzo’s Pizzeria in New York, comfort food to the max!
In addition, the delivery service Deliveroo has recently withdrawn from the German market. Optimus Ride has started an extensive test with self-driving vehicles in New York, with which they consciously try to increase confidence in these systems. And we have spotted a new ‘Instagrammable’ ice cream parlour in London, Taiyakiya.
