Trends we spotted | Week 8
At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.
This week, among other links to articles about the Crystal Clear Bread Challenge, cheese made from cauliflower and Popcorn Chicken Pizza.
Burger King New Zealand released a sandwich with just French Fries and at the New York Fashion Week Croc’s latest collaboration has been released: Crocs clogs for KFC fans!
KFC China created ‘pocket franchises’ via Wechat, a virtual franchise system to engage customers and encourage people to order from the restaurant. And the Travalyst coalition announces the development of new sustainability frameworks to help travellers to find sustainable travel and tourism options.
Click on the title if you like to read the full article. Enjoy reading!
Pizza Hut & KFC created Popcorn Chicken Pizza to celebrate National Pizza Day
To celebrate ‘National Pizza Day’ on February 9, the UK divisions of Pizza Hut and KFC have come together to craft the ‘KFC Popcorn Chicken Pizza’. Check out the image at Hypebeast!
The most exciting new cheese in New York is really … cauliflower
Grounded Foods made cauliflower cheese! And it looks so much like the real stuff that chefs in New York are trying to get their hands on it! The not-cheese is the creation of Shaun Quade, who is himself a chef. As their website states: Plant-based cheeses with no nuts, no soy, no dairy and no nasty additives. They make plant-based cheeses that look, taste and feel so much like the real thing, that most people can’t tell the difference. They make their gruyere and camembert with cauliflower, and a few simple ingredients that come from the ground.
Burger King has released a sandwich with just French fries
Burger King in New Zealand has released a sandwich with just French fries. The new menu option is inspired by the Chip Butty dish found at fish and chip shops and other casual dining establishments in the United Kingdom and it’s served with mayo and ketchup. Check out the image at the website of Hypebeast.
Just funny – Crocs clogs for KFC fans
Croc’s latest collaboration with KFC. Crocs and KFC just unveiled at the New York Fashion Week a two-pair collection of sky-high Bucket Clogs and Classic Clogs draped in fried chicken all-over print and adorned with removable fried chicken charms. Check out the images at the website of Food Beast.
Crystal Clear Bread
Another creation by Albert Adrià which gets a lot of attention online is a video about how to make crystal clear bread. It’s described as perfectly crispy and hollow and it’s made using water, potato starch and kuzu (a starch and jelling agent made from the Kuzu root).
Gronda, a job site for F&B professionals, is even offering chefs and home cooks the chance to win a dinner for two at Adria’s Enigma restaurant by sharing their own crystal bread creations. The Crystal Bread Challenge! Check out a video about this bread at the website of Fine Dining Lovers.
KFC created ‘pocket franchises’ via Wechat
KFC China has created a virtual franchise system to engage customers and encourage people to order from the restaurant. Named the ‘KFC pocket franchise’, the digital interface gamifies the experience of eating out, aiming to win over new clients. More at the website of Springwise.
Travalyst coalition announces the development of new sustainability frameworks to help travellers to find sustainable travel and tourism options
Monday the 24th of February the Travalyst coalition, a global partnership founded by The Duke of Sussex together with leading brands Booking.com, Skyscanner, Tripadvisor, Trip.com and Visa, announced the development of draft sustainability frameworks to serve as a cross-channel guide for scoring sustainability practices across the travel and tourism industry. The first three frameworks for accommodation, aviation and experiences are being developed building upon existing standards, with the goal of making them easier to understand for consumers and businesses, and implement and scale across the broadest possible range of travel service providers. More can be found in the article at the website of Hospitality Net.
