iKi Beer launches gastronomical beers with top chef Kelvin Lin

1-9-2021

iKi Beer is expanding their range with a line of beers in collaboration with Dutch top chef Kelvin Lin, known for his restaurant Nayolie. The beers are unique because they work with fresh ingredients and not with extracts. Fresh lemongrass was used for the ‘Lemongrass’ and Zallotti Blossom was added to the ‘Thai Sweet Basil’. CEO Rob Baan of Koppert Cress in Monster, where the Zallotti Blossom is grown, ceremoniously received the first bottle of beer.

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Modern Japanese dining at urban restaurant Sushi San in the Netherlands

5-8-2021

Disclaimer this article is more interesting for Dutchies.

Opening – A wonderful evening out in a contemporary Japanese restaurant where you can choose from classics and new creations from a well-known chef. As from October residents of Zeist in the Netherlands can visit the new urban sushi restaurant Sushi San. The place is uniquely decorated with a combination of modern design and traditional Japanese elements such as large wooden columns, rice paper lamps and drawings of koi carp. Both small and large groups will soon enjoy an exclusive all you can dine concept here.

This Japanese hotspot in Zeist will also work with robots that will support their staff. The fact that the robots are really not going to replace the employees is apparent from the advertisement on their website in which they are looking for employees. We are curious about the robots!

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Charred lemon on pizza? | Round Table Pizza® Introduces the Charred Lemon Chicken Pizza

5-7-2021

The limited time pizza is part of a delicious new summer line-up including ‘Charred Lemon Chicken Wings’ and ‘Charred Lemon Chicken Salad’. Round Table’s new Limited Time Charred Lemon Chicken Pizza is masterly prepared with hand rolled dough, creamy lemon sauce, spinach, Round Table Pizza’s proprietary three cheese blend, garlic, lemon pepper grilled chicken, zucchini, tomatoes, red onion, charred lemon slices, shredded parmesan cheese, and green onions. Available now for dine-in, carryout and delivery. Valid at participating locations.

It sounds like a gourmet pizza with a great summer flavour! And we have spotted many pizza flavours over the years. Back in 2014 we made a list of 10 different pizza’s, with for example fresh truffle, fresh tuna, Tandoori spices or a breakfast pizza. The later I still make for special occasions. But the Charred Lemon Chicken Pizza is a new combination for us. Inspiration for other pizzeria’s?  ^Marjolein

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Celebrating Easter with smaller, luxurious treats

23-3-2021

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Trends we spotted | Week 5

11-2-2021

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 amongst others a Cocktail-gram for Valentine’s Day, an idea by the Avli Taverna and the packaged picnic at the Rockefeller Center ice rink by restaurant Frenchette in New York.

Inspiring: the ‘MEATliquor x Southern Comfort’ home kits in honor of Mardi Gras and an article about contactless ordering forcing restaurants to adopt 9 tech strategies in 2021. We really think individual restaurants have to react to the Internet of Behaviors and increase their cybersecurity.

PepsiCo launches a drink specifically aimed at teenagers: Frutly, one of the ‘better-fou-you’ beverages.

An interesting, but long article at the website of Nutritional Outlook about 2021 Flavor trends for food and beverage. With flavors like Banana 2.0, the Ispahan, blood orange, turmeric, yuzu, guava, bergamot, birthday cake and many more. And a joint venture that will leverage Beyond Meat’s leading technology in plant-based protein development and PepsiCo’s world-class marketing and commercial capabilities to create and scale new snack and beverage options.

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The authentic London Valentine’s Day experience

29-1-2021

Three of London’s top hotels offer incredible Valentine’s Day Menu’s. Take ‘the day of love’ to a 5-star level with their special offerings, such as breakfast in bed, high tea or supper. You can order the meals on their websites and it is even not exclusively for the 14th. The ultimate way to celebrate this day and enjoy some of the finest cooking in the world.   read more

Trends we spotted | Week 47

24-11-2020

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 among others articles about, Eataly in London and Bee Approved, a 100% vegan, gluten-free & organic alternative to honey.

In the food delivery section we spotted Pickup Pods by Minnow, contact-free food delivery and pickup solutions developed in the US and in New York, Eat Plantega. This company offers vegan foods in fridges in bodegas.

A company in Belgium created the FagronLab™ UVGI-80 Air-Sterilizer. It does a full cleanse of contaminated environments, via the elimination of virus and bacteria spread in the air through aerosols. And trust in how you clean the surroundings is very important according to this online survey: ‘Dining Habits 2020’ by Lightspeed.

KFC has unveiled its Next Generation Prototype restaurant that puts digital and contactless experiences front and center and we spotted the cutest ‘Charcuterie Chalets’ on Instagram. Might be inspiration for your Christmas dinner!

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Trends we spotted | Week 46

17-11-2020

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’.

This week with links to articles about, among other things, cute desserts at patisserie/café ‘Bibble & Sip’ in New York, the McPlant is coming and Impossible Foods is testing plant-based milk.

Inspiration concerning room service for hotels, including high-end snacks from a secret menu at the Kimpton LA Peer hotel and a cocktail bar that will be placed in front of your hotel room at The Portofino Hotel & Marina.

Original decorations for your Christmas tree: Smirnoffs Nr. 21 Christmas ornaments filled with vodka and Guinness comes with two limited-edition stout beers for the holidays.

An interesting article about Uber, showing that the turnover of Uber Eats has increased by 190%, but that does not make up for the loss on the taxi rides. And the Manchester based food delivery platform “Get Vegan Grub” aims to be an ethical and vegan alternative to Uber Eats, Deliveroo and Just Eat. They will also start in London in February 2021.

The Russian franchise chain Dodo Pizza recently opened its first branch in Germany.

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Trends we spotted | Week 45

10-11-2020

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’.

Vegan is getting more and more important! We spotted articles about Willicroft’s ‘This is Not Cheese’ products, vegan Mini BabyBel cheese, vegan Boursin soft cheese and a new sustainability label for fish alternatives called ‘friend of the Sea’.

With all the restaurants, pubs etc. closing in the UK, Burger King tweeted that people could help the industry by treating themself to tasty meals even from McDonald’s. And we spotted one of the first list of predictions for 2021, ten food trends according to Whole Foods.

Recently opened at The Connaught Hotel with its own entrance: The Connaught Patisserie. Take-away or delivery of an afternoon tea! And a great way to introduce your new hotel in Auckland, New Zealand by QT Hotels & Resorts. Their treasure hunt created a big buzz!

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The TABASCO X Seoul Bird Collaboration | Limited edition dishes

29-9-2020

Recently opened Seoul Bird, West London’s Korean fried chicken specialists, are pleased to announce their exclusive eight-week collaboration with TABASCO® Brand from the 1st October, called The TABASCO X Seoul Bird Collaboration.  Korean-American founder, Judy Joo, has created three limited edition dishes that will join the menu, for a short time only, featuring her ‘Chilli Chicken & Wicked Waffles’, ‘Burnin’ Bird Burger’ and ‘Tater Tots with TABASCO® Sriracha Sauce’.

A great example of working together during the COVID-19 pandemic. This initiative in London shows a supplier supporting a restaurant but it might as well be a local supermarket creating a collaboration with a local restaurant. Especially during the rapidly changing (stricter) measurements by the government a collaboration with either suppliers or supermarkets might be the reason a restaurant can survive.

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