Trends we spotted | Week 40
Fletcher Hotels is now renting out e-bikes from Dutch brand BOHLT
McDonald's highly anticipated Chicken Big Mac® drops at U.S. restaurants this month
Jeremiah Stone, Chef & Owner of Bar Contra, with a Mill food recycler in the Bar Contra kitchen for Mill's Make Food, Not Waste Restaurant Week
An idea? Pink mugs instead of bracelets for Breast Cancer Awareness Month
Back row from the left Franke Osinga, Lars Aukema, Jan Smink. Front row from the left Seb Smit, Geert-Jan Vaartjes, Marc van Gulick, Kees Meinderts, Jeroen Achtien. credits Julia Dongstra.
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:
- Fletcher Hotels is now renting out e-bikes from the Dutch brand BOHLT.
- The highly anticipated Chicken Big Mac® appears at McDonald’s US this month.
- Frisian top chefs raise over €11,000 for Brazilian street children during the ‘Frysk Benefit Diner’.
- Inspiration? The Toasted Yolk Cafe is selling pink mugs instead of the Dutch tradition of bracelets for Breast Cancer Awareness Month!
- Last week, NYC hosted the first-ever ‘Make Food, Not Waste’- Restaurant Week, an initiative of Mill, a food recycling system.
- Maison Ruinart celebrated the opening of the Nicolas Ruinart pavilion, opposite the old maison at 4 Rue Des Crayères in Reims.
- And an appetizing reel about ‘Spicy Blooming Pastry’.
Enjoy reading!
Fletcher Hotels is now renting out e-bikes from Dutch brand BOHLT
Fletcher Hotels is proud to announce that from October 2024 guests of Fletcher Hotels will have the opportunity to use high-quality e-bikes from the renowned BOHLT brand. The BOHLT Rebel, an innovative, legal and stylish electric bike, will be available for rental at various Fletcher locations across the country. View the rental possibilities in the link in the title.
McDonald’s highly anticipated Chicken Big Mac® drops at U.S. restaurants this month
Fans have been clamoring for McDonald’s Chicken Big Mac – a twist on the original Big Mac that has been a fan favorite since 1968 – to debut in the U.S. After making appearances on McDonald’s menus around the world, U.S. fans are now getting their chance to experience this limited time offer starting Oct. 10, at participating locations while supplies last. More details in their press release, link in the title.
Frisian top chefs raise over €11,000 for Brazilian street children during ‘Frysk Benefit Diner’
Eight top chefs with Frisian roots cooked for the ‘Help me Live’ foundation on October 1st during the ‘Frysk Benefiet Diner’ in restaurant Mearkas. They raised €11,350 for helping Brazilian street children. Initiator chef Kees Meinderts cooked in his own Mearkas in Eastermar with colleagues Jeroen Achtien (Inter Scaldes in Kruiningen), Franke Osinga (De Treeswijkhoeve in Waalre), Geert-Jan Vaartjes (o. m. Ode in Dokkum), Jan Smink (Smink in Wolvega), Lars Aukema (Affect in Zwolle) and Marc van Gulick & Seb Smit (Heeren van Harinxma/Landgoed Lauswolt in Lauswolt).
An idea? Pink mugs instead of bracelets for Breast Cancer Awareness Month
It’s a pink idea for cafés and coffee corners! Selling pink mugs instead of the Dutch tradition of bracelets.
Popular brunch franchise supports Susan G. Komen Mission with Pink Mugs for a cancer fundraiser in honor of Breast Cancer Awareness Month. The Toasted Yolk Cafe will be holding its annual Pink Mugs for Cancer fundraiser to support breast cancer research. Starting October 1, 2024, limited-edition pink mugs will be available for purchase in all Toasted Yolk cafes while supplies last. Five dollars from each sale will go directly to the Susan G. Komen Foundation. The Toasted Yolk currently operates 40 locations throughout the South of the USA with more than 14 units in the development process in Texas, Alabama, Florida, Mississippi and Arizona. More details in the press release, link in the title.
Last week in NYC: Mill organized the first-ever ‘Make Food, Not Waste’- Restaurant Week
Celebrated chefs from top New York City restaurants — including Bar Contra, Corima, Le Crocodile, The Musket Room, Rezdora, and more — teamed up with Mill, the award-winning food recycling system, to raise awareness around food waste in the first-ever Make Food, Not Waste Restaurant Week from September 30 – October 6. As part of the series, each participating restaurant did make an unprecedented commitment to produce no food waste during the week, and create a special dish on their menus that embodies their perspective on no-waste cooking. More details in the announcement of this week, link in the title.
Maison Ruinart celebrates the reopening of 4 RUE DES CRAYÈRES in Reims
After three years, the transformation of the world’s oldest Champagne house is complete. Nicolas Ruinart founded the world’s first champagne house in Reims almost 300 years ago. Opposite the centuries-old Maison, the Nicolas Ruinart pavilion of stone and glass has now been unveiled. Enclosed by a freely accessible sculpture garden, 4 RUE DES CRAYÈRES immerses visitors in the core values characteristic of Ruinart; champagne, art and nature. Among others, Dutch artist Thijs Biersteker was asked to take on one of the installations. 4 RUE DES CRAYÈRES has officially opened on October 3rd. Reservations can be made through their website, linked in the title.
Spicy Blooming Pastry
A reel about spicy blooming pastry by Delicious of the World, without much explanation or a recipe. But the result looks yummy! In the title the link to the Instagram account.
Dit bericht op Instagram bekijken
