Chipotle pilots new all-electric restaurant design alongside sustainable campaign

17-4-2023

Chipotle Mexican Grill (NYSE: CMG) recently announced a new all-electric restaurant design that works to maximize energy efficiency in its equipment and systems and utilizes 100% renewable energy from wind power and solar through the purchase of certified renewable energy credits. The company recently opened restaurants with the new features in Gloucester, Virginia and Jacksonville, Florida, with a third location opening later this summer in Castle Rock, Colorado [1]. The new restaurant design pilot will help Chipotle progress toward its science-based targets, established in alignment with ‘Science Based Targets initiative’ (SBTi), to reduce direct and indirect greenhouse gas emissions 50% by 2030 compared to a 2019 baseline.

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Trends we spotted | Week 9

6-3-2023

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 including fish canning company John West, which has launched two vegan fish-free tuna products.

Fletcher Hotels partners with Shiji Enterprise Platform to enhance the guest experience with a cloud-based property management system for all Fletcher Hotels locations.

Last weekend Ser.vi Worldwide and United Robotics Group unveiled their solution to their hospitality staff shortage while improving the guest experience.

Greggs, a large bakery chain, aims to be climate neutral by 2040. They developed a Greggs eco-initiatives shop for this purpose. From this shop, initiatives that work will be implemented in other shops.

From 15 March, Espresso Martini Day, you can follow the ‘Espresso Martini Trail’ in London! You can sample varieties of espresso martini’s at several restaurants, among others Zuaya restaurant, In Horto restaurant, Kahani Indian restaurant and Como Garden restaurant.

The entire bread baking process fully automated with Wilkinson Baking Company’s BreadBot, a great machine to showcase the process to customers at for example supermarkets. The Breadbot was popular at the recently held expo for National Grocers in Las Vegas.

Last but not least: a funny game, WeenieBall, table football with hot dogs on the BBQ.

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Sixth edition National Week Without Meat & Dairy

6-3-2023

Today, March 6, marked the start of the sixth edition of the Dutch National Week Without Meat & Dairy. Since the last edition, dairy has been added to the campaign, now a permanent feature. The campaign invites the whole of the Netherlands to take up the challenge to become aware of the positive climate impact of eating less meat and dairy in a positive and inspiring way. This is the week in which the Netherlands learns how easy and delicious eating without meat and dairy can be. After a record number of participants during the last edition, this year has many participants too, like supermarkets, producers, schools, petrol stations, student associations and ministries are joining this initiative.

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Trends we spotted | Week 8

28-2-2023

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 the Czech cultivated pork startup Mewery, which announced the successful development of a cultivated pork prototype using its proprietary microalgae-based growth medium.

Beyond Meat® launches plant-based chicken-style range in the Netherlands. Like a Beyond Burger® Chicken- Style, a Schnitzel and Tenders.

Vly made from yellow split peas, is packed with protein and low in sugars is now also available in the Netherlands and at the Dutch supermarket Albert Heijn. Also their Vly Barista.

The Brake Room in New York by Chick-fil-A is a dedicated space for food delivery workers to take a break, recharge their devices, and enjoy complimentary beverages and snacks. Great idea for winter times?

Israel will get some Public Access Lagoons™ (PAL™) Projects of Crystal Lagoons. Those lagoons look great! And Marriott International joins the Internet Watch Foundation and deploys Cisco Technology to combat online ‘Child Sexual Abuse Material’.

Meati, a Colorado-based startup that produces fungi-based meat alternatives, has opened a new production facility called the ‘Mega Ranch’ in Thornton, USA. And Yumminn, a Barcelona-based startup, offers a mobile web app solution for dine-in restaurants, which integrates with point of sale systems.

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Trends we spotted | Week 7

21-2-2023

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 week 7 2023’.

With this week links to articles about amongst others a dipping-friendly bacon milkshake at Domino’s Japan and Burger King Thailand comes with a ‘Chocolate King Hamburger menu’ in a collab with Hershey’s.

Amazon is expanding its payment method with the palm of your hand, introduced by Amazon One at Whole Foods Markets. And a Kickstarter project by Big Eddy Glass Works, The Colour Bomb Cup. Great water glasses for restaurants.

McDonald’s Germany introduces McPlant® Nuggets developed by Beyond Meat® and KFC Canada introduced the first winterized basketball court.

The Palais Garnier, home to the Phantom of the Opera and one of the world’s most famous opera houses, is now available for a one-night stay on Airbnb. And MGallery Hotel Collection delivers style and substance with ‘Stories That Stay’.

The Finnish food technology startup The Nordic Umami Company has developed sustainable umami flavors from plant-based circular ingredients. Available in bouillons, sauces, and salts.

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Sustainable snacking | Sustainability in the fast food industry

3-1-2023

A list of examples of sustainable initiatives in the fast food industry. From details like sustainable ketchup from The Ketchup Project to fast-food chains that have built their identity around sustainability like HoneyBee Burger and the German chain ‘Hans im Gluck’. Here in the Netherlands we have small sustainable concepts like Pomms’ Rotterdam and the chain Vegan Junk Food Bar. These sustainable initiatives range from putting new sustainable tech in place to climate-neutral burgers and fast-food brands that solely serve vegetarian & vegan food.

With #VeganJanuary, #TryJanuary and the importance of sustainability for our future, a list of concepts worth to try! And as you will read, many of these initiatives have been reported on our website for years. We don’t really get why large companies like The Crown, The Clown and The Colonel have not played a larger part in this development.  

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Made with Maude | Fair wine from female winemakers

12-12-2022

Did you know that only 15% of winemakers are women? The traditional wine industry is still in its infancy when it comes to inclusivity. Made with Maude aims to change that. This Dutch start-up unites the very best female winemakers and offers them a platform. Why wait with good intentions until January when you can already make a difference in December? The holidays are the time to toast with honest wine.

Great idea for female-led restaurants to put these wines on their menu and in the spotlight!

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Restaurant of the future Eatrenalin | Firework for the senses

3-11-2022

The unique gastronomic concept ‘Eatrenalin’ opens in Rust, Germany, on November 4 2022. This dining experience immerses you in different worlds – not only through smells and tastes, but also visually, acoustically and through touch and movement. The ‘restaurant of the future’ is firework for the senses. This is made possible by an impressive interplay of multimedia content, gastronomic delights and a patented new development, the Floating Chair by MACK Rides.

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Fast Food design of the future

31-10-2022

A list of examples of fast food design of the future. New key players in the fastfood industry such as Plant Power Fast Food that show the way to the initiatives in sustainable design and the initiatives of big fastfood companies like Wendy’s, McDonald’s and Taco Bell. Fast Food has a large footprint within the hospitality industry and their sustainability efforts can go a long way!

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Trends we spotted | Week 40

10-10-2022

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 other the PINKTOBER campaign from Hard Rock International, this year in collaboration with chef Dominique Crenn. And a social initiative in Rotterdam, ‘Heat and Eat’.

Hôtel Plaza Athénéé has teamed up with the talented fine art photographer Gray Malin for a photo shoot with dogs, great images on ‘My Dogs from Paris’! And in San Francisco restaurant Dogue serves a tasting menu for your dog. Some dogs have so much luxury around them.

Interesting initiative in London where Head Room Café brings awareness and access to mental health support. And ghost kitchen chain Casper from Belgium recently also launched in the Dutch cities The Hague and Rotterdam.

Last week, the hotels Moxy the Hague and Residence Inn by Marriott the Hague were officially opened, located in the Muzentoren in the city center. And chef Bart De Pooter opened his plant-based restaurant WILDn at the Sapphire House Antwerp.

The last week of September New York enjoyed ‘La vie en rose’ by Maison Valentino, a great example of going ‘Pink all the way’. And OneThird developed a scanner to determine the ripeness of avocados and received a voucher from the Foundation Together Against Food Waste to test this on the shop floor.

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