Trends we spotted | Week 38

26-9-2022

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 light and music shows in the Moselle region, in October and December. The Mosel Licht und Flammen & Wine Lights Enjoy! And the most Christmassy bar in Amsterdam: Miracle at Boom Chicago opens November 23.

Cédric Grolet at The Berkeley unveiled his ‘Goûtea’, Grolet’s fusion of goûter (the French tradition of sweet snacking) and best of British afternoon tea. And two inspirational reels, one rice/egg sandwich and one of a British Sunday Roast Burrito.

Here in the Netherlands we can finally enjoy plant-based Chocomel! And mid-September, popular vegan concept Wild & the Moon originally from Paris opened the doors of a second location in Amsterdam at the Zuidas.

The Art of Drinks is a three-day drinks festival (October 29-31 at the Gashouder in Amsterdam with a public event on Saturday. The Sunday edition is specially set up for people working in liquor stores and specialist shops and on Monday they aim at professionals in the hospitality industry.

Pizza Profs, the platform for all professional pizza bakers in the Netherlands, is organizing the very first Pizza Inspiration Event at SVO in Houten on Monday October 24.

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I wish you many employees

29-8-2022

It is an old Jewish saying that means something like wishing someone a lot of worries and a lot of misery but many hospitality companies are currently having a lot of worries due to the lack of employees. Of course, the best approach is to discuss with your team what you can do to make sure those who work for you are staying. We’ve come across solutions such as closing an extra day, adjusting opening hours, but also snatching staff away from other restaurants. And of course making wages more congruent with other industries. Yet there are colleagues who approach it differently, we have made a list of examples for hospitality owners who are having a hard time finding new employees.

Reading Time: 5 minutes

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Trends we spotted | Week 34

26-8-2022

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 others on-demand pay, a restaurant chain, honeygrow, offers their employees the possibility of daily payments. And Pizza Hut Japan created a new base for pizza’s: Rice Pizza.

Lucia’s Pizza in St. Louis is seeking a paid ‘Nonna’ to serve as a social media ambassador. Great idea?  And NapkinAds (napkins as ads) has reached a business milestone by partnering with over 100,000 restaurants and bars in the USA.

Dominique Ansel Workshop in Flatiron, New York has a  collaboration with Nami Nori, the team-up created a trio of ‘Mochi Ice Cream Temaki’. Looks delicious! And actor and Comedian, Kevin Hart, has opened Hart House, a vegan fast food restaurant in LA.

Diageo announced plans for a €200 million investment in Ireland’s first purpose-built carbon neutral brewery in Kildare. And a commitment to more sustainable chicken farming by McDonald’s.

Immersive Gamebox partners with Netflix to offer a ‘Squid Game’ experience, they recently started with placing ‘blackboxes’ to play in, on the streets of Hamburg and other German cities. And we spotted a ‘Cold Brew’ made without coffee beans by Atomo.

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Food start-up GREENFORCE launches a B2B platform for the hospitality industry

18-8-2022

Food start-up GREENFORCE is launching a B2B platform this month to serve the hospitality industry in the Netherlands with its vegetable powder mixes in bulk packaging. With this development, they are responding to the demand from restaurant guests for more vegetable options on the menu. GREENFORCE offers the catering industry the opportunity to experiment with vegetable powder mixes. The sustainable mixes have a long shelf life, are packed with protein and are easy to customise: with the bulk mixes, restaurants can easily put a vegetable burger or meatball with their own twist on the menu. On the platform, restaurants and caterers can order the bulk mixes in burger, minced meat, meatball, egg, schnitzel and smear.

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Bolsius Professional introduces sustainable refill candle concept StylEco®

22-7-2022

Bolsius Professional from Schijndel in the Netherlands will introduce the first refillable candle concept StylEco® in September 2022. This is the first refill candle concept for the hospitality industry in which the candle burns up completely without waste or residue. This cozy candle in a stylish glass holder also burns for 50 hours, is made of sustainable raw materials and is easily replaceable.

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Trends we spotted | Week 27

11-7-2022

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 others ‘World of Barbie’ near Toronto, Canada and  ‘Bistrot Top Chef’ opened in France last week. They only serve dishes made by the candidates during the different seasons!

Aruba will host the Fourth Annual Vow Renewal on August 11 on the beautiful Eagle Beach! And the Museum of Ice Cream in Chicago will celebrate National Ice Cream Day (July 17) with free ice cream and the world’s first outdoor Sprinkle Pool.

The Connaught hotel in London announces the unveiling of a new hidden gem in the heart of the hotel – The Connaught Cigar Merchants. And the World’s 50 Best Restaurants announces the 51-100 list for 2022.

The Munich ice cream shop, Keep Bañana, turns rescued, overripe bananas into vegan soft serve and in the USA Dutch Bros serves new nostalgic drinks: Cookie Dough Cold Brew and the frozen Cookie Dough Freeze. It sound like we would love these sweet cold brews here in Europe as well!

From the Netherlands: LocalTea. They developed a unique tea plant which means that tea can be grown anywhere in Europe now. By growing and producing tea locally, LocalTea saves 96-99% water, energy and CO2!

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Trends we spotted | Week 25

24-6-2022

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’.

German Maritim Hotel group has signed a new 50-year lease with Union Investment for the biggest integrated congress hotel in Europe, The Maritim Hotel, being developed in Amsterdam North, close to the River IJ and opposite the city’s central railway station across the waterway.

Celebrating a milestone 50th anniversary, European-born brand Le Méridien brings glamour back to travel with renovations across its global portfolio. And SkyDrop and Domino’s gear up to launch a commercial drone delivery trial in New Zealand.

Hard Rock International commences partnership with GEK TERNA Group to create a luxury resort and Casino in the Heart of the Athens Riviera. Hard Rock Hotel & Casino Athens is set to open in 2026. And a Heritage Market by Starbucks opened in Seattle, showing the past, present and future of coffee and their community.

KFC US unveils innovative new ‘finger sporks’ to make its side orders as finger lickin’good as its fried chicken. And NIPA Capital & Conscious hotels join forces for sustainable growth of this chain in Europe.

Organic wine form The Good Wine provides one thousand times more clean drinking water in cooperation with Water Made Blue. And the two Fletcher Hotels at Rotterdam The Hague Airport introduce a package deal: ‘The super relaxed travel package’.

In the category Catering, cleaning, security and various business services of the MT500, Hutten is number 1 this year. The MT500 is the reputation research for Dutch companies, based on the opinion of managers, decision makers and executives.

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Trends we spotted | Week 24

20-6-2022

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 the Michelin stars in South Florida, with COTE Miami amongst them. And in Russia opened the old McDonald’s stores under the name Vkusno & tochka’.

DoubleTree by Hilton Amsterdam Central Station offers employees a VanMoof e-bike for one euro a day. And Swingers, the crazy golf club in London, Washington and New York, has reinvented mini golf for an adult audience by adding gourmet street food, cocktails and a party atmosphere.

Recently the 50 Top Pizza list in the USA was published, with nine restaurants from New York! We congratulate the winner: New York’s Una Pizza Napoletana. And vending machines of Subway are hitting the market.

An official ‘Golden Girls’ Kitchen pop-up is coming to Los Angeles this summer and TiNDLE, the plant-based chicken brand, is now available at all ‘Veggie Grill’ restaurants in the USA.

Panera helps guests stay charged for the longest day of the year with the limited edition ‘Charged Up Cup’, that will charge your phone while you simultaneously enjoy an energy boost from Panera’s new Charged Lemonades.

Shaffy Restobar in Amsterdam welcomes a new chef de cuisine: Koji Miyahira. He is adding an Asian twist to the menu. And in the ‘Learn to Taste’ series by Bird Brewery this month the difference between their Ekster and Ekstera beers. read more

Sushi in all shapes and sizes

31-5-2022

Sushi, by now a product eaten with some regularity by young and old people. Everyone has at least one type of sushi that they like. There are now countless restaurants where you can eat sushi, in all shapes, sizes and formats. We did some research on the most original ideas for sushi!

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‘HANS IM GLÜCK’ chain presents a climate-neutral burger

24-5-2022

A comprehensive range of vegetarian and vegan dishes, a burger with an insect patty or biodegradable straws – HANS IM GLÜCK has been an pioneer of the industry in sustainability since its founding in 2010. Now the company is once again setting new standards with the climate-neutral WEGWEISER burger.

Reading time: 2 minutes

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