Croissant hype | Wat brengt 2024?Marjolein van Spronsen blogs about the croissant hype with for example broissants, cube- and round croissants, croffles, crospresso’s, cragels, tracos, cronuts and Christmas croissants. read more
Schilo van Coevorden opened restaurant BARBOUNIA in the Conservatorium Hotel - credits Nina Slagmolen
Dishes of restaurant BARBOUNIA in the Conservatorium Hotel - credits Nina Slagmolen
Homemade gelati at restaurant BARBOUNIA in the Conservatorium Hotel - credits Nina Slagmolen
Breakfast at restaurant BARBOUNIA in the Conservatorium Hotel - credits Nina SlagmolenOpening – This week, Mediterranean restaurant BARBOUNIA opened at the Conservatorium Hotel in Amsterdam. The soft opening is until January 30th, guests dining at BARBOUNIA are paying reduced rates during this period. The restaurant takes its inspiration from three renowned culinary cultures: Italy, the French Riviera and Greece. Surrounding regions and cultures are also subtly featured. Located in the Conservatorium Hotel, in the middle of the Museum Quarter – the luxurious and cultural heart of the city – BARBOUNIA offers a unique setting. With its glass ceiling and adjacent terrace, it is an asset to Amsterdam.
Mr. Porter Steakhouse
Izakaya
Bento Box
The Butcher
The Duchess
Toni LocoLove deserves to be celebrated, especially on Valentine’s Day! And as the saying goes, ‘the way to someone’s heart is through their stomach’, the restaurants of THE ENTOURAGE GROUP have once again created culinary drinks and dishes to make your heart race.
Amstel Rosé - Fruity beer with 4% alcohol
Avani Frankfurt City hotel - lobby view sitting area and reception desk
Avani Frankfurt City hotel - restaurant and the neon light bar counter
Free Webinar for hotels in Amsterdam by Clean The World
Eurocamp took over the accommodations of VancanSoleil
Fat Phill's will open restaurants in London
Samenwerking Royal Swinkels Family & de Ramzy GroupAt 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:
Click on the title if you like to read the full article. Enjoy reading!
A digital and drive-thru-only Taco Bell location in Kansas City
A digital and drive-thru-only Taco Bell location in Kansas City
A digital and drive-thru-only Taco Bell location in Kansas City
A digital and drive-thru-only Taco Bell location in Kansas CityDiversified Restaurant Group, one of the largest Taco Bell franchisees, is kicking off 2024 with the launch of the first digital and drive-thru-only Taco Bell in Missouri. This location was designed to prioritize rapid drive-thru service. It has no seating or lobby, allowing staff to concentrate on efficiently satisfying drive-thru and mobile orders.
Domino's DXB delivery bike - the future of delivery
Domino's DXB delivery bike - the future of delivery 
Domino's DXB delivery bike - the future of delivery Domino’s Pizza is launching a prototype of a revolutionary new e-bike. The E-bike features a fan-forced oven and a shock absorber system similar to a fighter jet. The Domino’s DXB delivery bike has been designed to provide hot, smooth and safe rides for your pizzas!
Zalmhaventoren Rotterdam
Zalmhaventoren Rotterdam LogoRotterdam is getting ready for a new highlight. Magnicity, the world leader in high-altitude urban recreation, is opening a high-end and innovative restaurant and bar concept and experience on the 57th & 58th floors of the iconic Zalmhaventoren at the end of this year. It promises to be a unique experience, enriched with storytelling linked to Rotterdam.
Spectacular, sustainable and the future of urban leisure. The design of the new Spiral Tower would not look out of place in a science fiction movie. In its development, Magnicity is collaborating with Amsterdam-based design agency NorthernLight and Groenendijk Engineering from Bodegraven. The spiral tower should become a major eye-catcher in the world’s biggest cities. read more
Those who appreciate authentic Mexican food like in Mexico no longer have to take the plane to do so. Having successfully brought “the cuisine that doesn’t travel” to Barcelona with his friend Iñaki Lopez de Viñaspre, Spanish chef Joan Bagur has begun the march northwards with the opening of Oaxaca (pronounced wa-ha-kà) on Amsterdam’s Spuistraat. read more
Rotterdam’s top restaurant Fitzgerald has a new owner. With more accessibility, a reopened bar and reduced prices, while keeping the quality of the cuisine at the same level, the restaurant is entering a new phase. Managing directors of the Michelin-starred restaurant are familiar faces chef Michael Verhagen and maître-sommelier Bas van Beveren. read more
The Marjority of the program of Mastercard’s Hotel night 2024 has been announced. Not only will Amsterdammers sleep in the city’s finest hotels for a special price, they can also go to exclusive parties, workshops and special dinners on 13 & 14 January. The predominant theme this year is ‘fashion’. read more
Restaurant Izakaya DUKI in Rotterdam - The Duke of Tokyo
Restaurant Izakaya DUKI in Rotterdam - The Duke of Tokyo
Restaurant Izakaya DUKI in Rotterdam - The Duke of Tokyo
Restaurant Izakaya DUKI in Rotterdam - The Duke of TokyoJust before the end of the year 2023, on December 29, Izakaya DUKI opened its doors at Hofplein in Rotterdam. The restaurant is part of the recently opened karaoke bar the Duke of Tokyo.
Brabantse worstenbroodjes koop je nu ook bij The Genius in Amsterdam - credits The Genius
Brabantse worstenbroodjes koop je nu ook bij The Genius in Amsterdam - credits The Genius
Brabantse worstenbroodjes koop je nu ook bij The Genius in Amsterdam - credits The Genius
Brabantse worstenbroodjes koop je nu ook bij The Genius in Amsterdam - credits The Genius
Brabantse worstenbroodjes koop je nu ook bij The Genius in Amsterdam - credits The Genius
Marcel Ginus - owner of The Genius Amsterdam - credits The GeniusOn 1 October 2023, ‘The Genius’ opened its doors on Amsterdam’s Kinkerstraat. The owner, originally from the Dutch region Brabant, Marcel Ginus found that sausage rolls were very scarce in our Capital and decided to do something about it. The Genius serves handmade sausage rolls made by Bart Houben, a baker from the region Brabant. They also sell ‘star boxes’ with sausage bread creations by top chefs!
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 social media posts about:
Enjoy reading!
We couldn’t find an immersive Christmas Light Maze in Europe yet, howevere correct us if we are wrong. But we love the idea, another fun 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
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
A milestone for the six wine estates of the new BOB Rivierenland: the first wines covered by this geographical quality label are in bottles and have been labelled. It is the very first bottling of the BOB Rivierenland approved in December 2022, which stands for ‘Beschermde Oorsprongsbenaming’ (Protected Designation of Origin) Rivierenland.
The seasons play a major role in the production of the Japanese Roku Gin. The solstice in June is the ultimate reason to celebrate the start of summer with their own pop-up Summer Garden. Roku Gin takes over the roof terrace of Fitz’s Bar in Amsterdam with three special seasonal cocktails until the end of July.
Starbucks recently announced plans to develop a new sustainability learning and innovation lab at Hacienda Alsacia – the company’s global agronomy headquarters for research and development, located in Costa Rica. The lab will serve as a hub for hands-on and virtual learning opportunities for Starbucks partners (employees), students, researchers and industry leaders to innovate and scale sustainable solutions for some of the world’s most challenging environmental and social issues, including climate adaption and agricultural economics.
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 on, among other things, a big step forward in the USA for lab-grown meat! Upside Foods and Good Meat are cleared for sale there by the US Department of Agriculture!!
The Dyckland FSTVl is held on July 1 and 2 at the orchard at restaurant ‘de Dyck’. Enjoying Dutch products! And Domino’s Pizza is introducing, ‘Domino’s Pinpoint Delivery’ in the USA. Through this system in the app, you can also have a pizza delivered in parks, sports fields and on the beach.
And a few interesting Instagram posts: quite literally a bucket list item in Berlin, where you can buy ramen from Christopher of Berlin food technique and pick it up from a bucket. We also came across the fluffy pancakes by Rookies pancakes in Paris, where there are queues waiting every day. This is also the case at the Truffle Bakery in Tokyo! They sell buns baked with truffle butter, coated with truffle oil and truffle salt. And Restaurant Sophia Loren opens 4th restaurant at the airport of Rome.
Restaurant Aroma Italian Fine Dining in Vaassen has been named ‘Italian Restaurant of the Year’ in the Netherlands by the glossy Italy Magazine. They will also become members of JRE-Jeunes Restaurateurs and the chef will publish a cookbook this fall. And the winner of the Chefs & Shakers competition by Don Papa Rum is: Team Havn and cocktail bar Feijoa. They created a small beer-like cocktail with luxury streetfood.
Amy’s Drive Thru, the nation’s first organic, vegetarian fast food restaurant, recently announced the opening of its fifth location in Thousand Oaks, California. In its first restaurant in Southern California, Amy’s Drive Thru is returning to the roots of American fast food, using organic and non-GMO ingredients, serving tasty options to feed hard-working people, busy families and road-weary travelers.
The new 134-room boutique hotel Hôtel Swexan offers five unique food and beverage concepts, panoramic rooftop views and world-renowned design, redefining luxury in Dallas, The much-anticipated Hôtel Swexan opened June 15 in Dallas’ Harwood District. Combining its Swiss heritage with Texan hospitality, the boutique resort is built on a keen eye for detail, service, first-class amenities and design.
INK Hotel Amsterdam MGallery will be renamed the PINK Hotel for the eighth time during Pride in Amsterdam from July 27 till August 6 2023. For ten days, this hotel will be transformed into a pink oasis to celebrate diversity and inclusion. Once again, the hotel will kick off Pride with a banging opening party on Thursday July 27 with the message: don’t stop until you’re proud!
Opening – A minigolf but completely over the top. Today, Madness Minigolf Experience opens its doors in Warmond (The Netherlands); an indoor minigolf that crosses over into a selfie museum, with an overwhelming interior and worldly menu. A leisure concept with a ‘Wow’ factor.
Costa Navarino, the sustainably driven destination in the Mediterranean, has committed to ensuring that the diversified needs of people visiting the destination can be addressed, making them feel as comfortable as in their own home, and embracing the uniqueness of every individual. With that in mind, the destination embarked on a journey over a year ago, to ensure that all guests’ needs and preferences are anticipated and foreseen. Resulting from these efforts, W Costa Navarino, has received a major accolade by being the first hotel globally, accredited by the International LGBTQ+ Travel Association (IGLTA) for its inclusivity practices.
At the editors of Horecatrends, we receive many trends from home and abroad every day. We pick out the most interesting ones, other short trends we collect in the ‘Trends in Brief’ section.
With this week links to articles on, among other things, the land-based production of Atlantic bluefin tuna by German company Next Tuna. And hotel chain Four Seasons highlights the restaurants with a total of 32 Michelin stars within their chain.
Dishes from Netflix dinner shows are on the menu at their first-ever pop-up restaurant: NETFLIX BITES. And a summer concept from London: Jack & Boule with eight bocce courts and plenty of street food and drink stalls.
Subway has entered into a master franchise agreement with the Chinese company Shanghai Fu-Rui-Shi Corporate Development Co. with a target of 4,000 new branches on the mainland in 20 years.
A tasty non-alcoholic alternative to the Spritz: Crodino! This orange non-alcoholic drink is now also available in 17.5cl bottles. Ice cubes in a large wine glass, pour Crodino on top, orange slice in and enjoy! And Hertog Jan has introduced a premium beer called Grand Pilsener, with time as the main ingredient.
Lacoly has launched a WhatsApp service that, among other things, allows hotel guests to opt to skip the daily cleaning of their room and instead have a tree planted by Hotels for Trees.
City ID has announced their expansion to a historic place in Lisbon, the Baronesa building. After renovation, the apartment hotel will consist of 88 units. And Accor has partnered with start-up Alltheway to offer a solution that simplifies travel by transporting luggage between city centres and airports. Launch is in Paris.
Resengo launches ResQueue in Belgium, the company tries to solve terrace crowding with the first digital queue. Starting soon, ResQueue will be implemented at the first Belgian hospitality establishments that have already ordered the system to manage the crowds on their terraces.
In France, New York and other parts of the world, we have experienced likewise ceonvenient systems, simple and easy to use for both guests and ‘terrace’ management. Resengo does also introduce this system in the Netherlands.
The Most With No Coast: Goodsurf, a unique new entertainment concept that combines surfing with an appealing and engaging bar, restaurant, and beer garden experience, has secured its first venue in Dallas, Texas.
Sip, Savour, Stay, Le Méridien Hotels & Resorts celebrates the return of its signature ‘Au Soleil Programme’ with the debut of a new rosé sorbet created in collaboration with Chef Meredith Hayden of Wishbone Kitchen. A scoop-and-sip combo of strawberry sorbet ice cream and a glass of Whispering Angel rosé.
An intimate group of leading chefs, culinary influencers and media recently gathered at Pizzeria Mozza in Los Angeles to taste the world’s first animal-free mozzarella. Hosted by renowned chef Nancy Silverton, the debut event showcased the revolutionary first product from New Culture, a Bay Area food company dedicated to creating sustainable, animal-free dairy. This mozzarella is lactose-free, cholesterol-free and free from any trace hormones or antibiotics.
Oysters from Zeeland, Yellowtail kingfish, herring and plankton.
Daily Trade Fair Venlo, the innovative trade fair concept where professionals in the hospitality and interior industry can get inspired and do their shopping all year round, will open on 24 September 2023. On 15,000 square metres, progressive top suppliers will unpack their own showroom around a magnificent show kitchen that will also be used as a restaurant and event space. Various spaces are also available for international events, trade fairs and conferences.
SUGO Pizza, known for its airy, square pizza al taglio, is charting a new course this month. Where previously vegan dishes were marked on the menu, a marking is now placed behind dishes with animal products. “With a daring new menu, we are breaking into the future with a bang,” says director Hugo Kruijssen about the company’s new direction.
Opening – Ocean House Scheveningen officially opens its doors this spring after a successful soft-opening. The spacious and fully equipped flats, studios and superior suite are warm and bright and the perfect base for a (long) weekend Scheveningen. Yes, even in autumn and winter!
Hilton’s inventive new extended-stay brand is designed to meet the needs of the rapidly expanding $300 billion workforce travel market. Launching in the U.S. under the working title Project H3, this lower midscale, extended-stay solution is the newest addition to Hilton’s portfolio of world-class brands. The product provides a reliable and consistent foundation for the long stay, allowing guests to make the most out of every day, and delivers an exciting investment option for developers looking to diversify their portfolio under the Hilton name.
With four new kitchens and a renovated terrace, the Foodhall on the northern-boulevard in Scheveningen is ready for summer. Food lovers can indulge themselves at restaurant Playa for the best Caribbean dishes, Wantsam Roast for Chinese specialities from the grill and restaurant Lana’s Kitchen for tasty Surinamese cuisine. Those who fancy a refreshing drink afterwards can head to BOBO for a bubble tea. “We are extremely happy to present these four new food concepts to our visitors,” says Jie Ling of the Foodhall Scheveningen. “We want to give people the opportunity to get acquainted with different cuisines and dishes, while offering a unique experience in our beautiful Foodhall.”
To create awareness about the ways there are to responsibly consume and serve fish, crustaceans and shellfish, NIOZ and chef Jef Schuur from the Michelin-starred restaurant Bij Jef will receive no less than 100 chefs on Texel for the SEASONALITY symposium.
In this article chef Jef Schuur makes an appeal to colleagues to participate in this SEAsonality symposium on 5 June.
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 amongst others a fire show at cocktail bar Centifolia in Tokyo and the Japanese ice cream brand Cellato sets a new world record: an ice cream for $6,696. Check out the article to see what’s in this ice cream.
The sous chef of restaurant Carelshaven in the Netherlands, Bas Jonker, goes to the international finals of Jeunes Chefs Rôtisseurs in Istanbul. And IZAKAYA Ibiza reopens its doors for a summer full of culinary taste experiences. You can now also order their sushi boxes for takeaway.
In America, Oscar Mayer’s iconic ‘Wienermobile’ has been renamed the ‘Frankmobile’ for the first time in almost 100 years. Great food truck to look at! And the vending machines by the Japanese beverage brand Asahi absorb CO2 which is converted into industrial materials.
The Bacchus Wine Festival celebrates its tenth edition on the weekends of 2-4 and 9-11 June in the Amsterdamse Bos (forest). And we spotted a hotel rate tracking tool, Hotelslash.
Wendy’s is collaborating with Pipedream to test the first underground delivery system for mobile orders.
Opening – The high vibe sky bar, LuminAir, with terrace dedicates itself to the craft of new wave mixology. The breathtaking panorama of the city simultaneously serves as the bar’s muse.
Several more rooftops are opening in Amsterdam this summer! Check out this article on Horeca Entree. We are looking forward to the summer!
Recently, The Kraft Heinz Company unveiled HEINZ REMIX™, the first customizable and IoT-enabled digital sauce dispenser to launch that allows consumers to personalize their own flavor creations. Developed in record speed – 6 months from initial brief to the physical product – with over 200 potential sauce combinations, HEINZ REMIX™ is the latest innovation from the Company’s foodservice or ‘Away From Home’ (AFH) division, which is a key growth platform as outlined in the Company’s long-term strategy.
In Amsterdam’s bustling De Pijp neighbourhood, urban hotspot Florentin opened its doors for all-day brunches in a colourful and urban setting. From a traditional Israeli mezze breakfast to shakshuka florentine, Batya Post and Ricardo Chaves bring hip Tel Aviv to our capital.
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