H-Hospitality

Great FHS event in Riyadh last week where the Ritz-Carlton Reserve - boutique hiking hotel - was extensively featured. H-Hospitality is proud to work together with Marriott on this bespoke resort and to be part of the impressive NEOM Trojena project. #Trojena #NEOM #Marriott

Delving into compelling perspectives on the future of luxury and hospitality by Lisa Came. We came across this interesting article that offers valuable insights into industry trends and challenges. A recommended read for our fellow hospitality professionals! https://lnkd.in/eymQ6bW6

Last week our team attended Material District in Utrecht – a noteworthy event showcasing the latest and most innovative materials within the sector. As a concept and design studio, H-Hospitality is committed to staying at the forefront of creativity and innovation. Our exploration at Material District provided valuable insights into innovative environmentally friendly materials and products that offer new possibilities for sustainable hospitality design. We look forward to incorporate these insights into our design approach, contributing to the creation of unique and visionary spaces in the world of hospitality. Some of our favourite discoveries were StoneCycling® - BioBasedTile, nurtured by bacteria for growth. Fabulous Fungi - Harnessing fungi for eco-friendly textile dyeing. vanPlestik - Transforming waste plastic into 3D-printed creations, exemplified by the playful POKO LAMP.

We are excited to share a project we have been working on – Mammoni's, a new Italian dining concept set to launch soon in Dordrecht. The name 'Mammoni’ translating to 'mama's boys' in Italian, is a nod to the well-known mother-son stereotype.   Mammoni's will merge the best elements of an Osteria/Entoeca, providing a casual and atmospheric ambiance. Guests can anticipate excellent Italian wine with exceptionally delicious comfort foods. In line with the storytelling, Mammoni's interior will blend rustic yet contemporary design with playful decor associated with a mother's cosy living room and kitchen. Stay tuned, as we bring the first Mammoni’s to Dordrecht.

H-Hospitality has had the pleasure of immersing itself in the world of Neapolitan pizza for an upcoming project set to open its doors next year for the Frankfurt-based Flemings Hotels Group. We aim to create a one-of-a-kind pizza experience under the lead of one of the best pizza chefs in Naples. On the occasion of National Pizza Day, we are pleased to share some of the knowledge we have accumulated in this culinary field and discuss the emerging trends shaping the industry. We welcome your comments if you are interested in receiving our curated list of the finest pizzerias in Naples. Enjoy the read!

We attented the annual Gault&Millau event this week, marking another year of recognition. We're grateful that Arles has become a trusted culinary destination on Amsterdam's gastronomic map, offering modern French cuisine alongside well-curated wines. We look forward to welcoming you soon at our cozy, family-run neo-bistro.

In the recent post on F&B trends in 2023, the contrast in popular concepts extends beyond culinary choices to design aesthetics. A light color palette, muted tones, open floor plans, and natural materials define Scandinavian design. It strives to achieve a harmonious balance of functionality and aesthetic appeal, contributing greatly to its popularity. The spaciousness and whiteness don't diminish the feeling of coziness, and its overall simplicity makes the design a timeless choice. Minimalistic design can take various forms. Japanese minimalism has been growing in popularity, often blending with Scandinavian influences to result in Japandi design. Inspired by industrial spaces, industrial minimalism focuses on raw materials like exposed brick, metal, and concrete, with clean lines and functional furnishings as key elements. Geometric shapes, reflective surfaces, and a minimal color palette are common attributes of futuristic minimalism, often going hand in hand with cutting-edge technology.  Lastly, Bohemian minimalism has been a popular choice for many beach restaurants, brunch spaces, and plant-forward concepts. It combines the simplicity with eclectic bohemian elements, where natural textures, plants, and a mix of cultural influences contribute to a relaxed yet refined aesthetic. Some minimalistic designs we particularly enjoyed, also included in Dezeen's 2023 review, are  Ikoyi in London by Copenhagen-based designer David Thulstrup. The copper and oak interior was inspired by spice-making processes from sub-Saharan West Africa.  Milk Beach also in London, by design studio A-nrd, which brings a "beachfront feel" with a design featuring a neutral material palette, polished terrazzo floor, and art deco-style furniture and lighting.  Sando in Geneva by Sapid Studio, named after the Japanese word for sandwich with a design inspired by Japanese patchwork techniques, bringing an unconventional touch to a burger restaurant. On the contrary, eclectic and abundant design also made its mark on 2023. In the world of social media, diners seek inspiring, unique, and Instagram-focused spaces. Design has become an integral part of the dining experience, and as people look for a festive ambiance and feel-good vibe, many restaurants have decided to pump up their interior design.| Some restaurants that have done it right include  Bad Roman in NYC, dubbed the year’s most unhinged Italian restaurant by NY Eater. The concept behind the DonAngie group brands itself as a playful and maximalist. El Presidente in Washington and its bold interpretation of Mexico City's vibrant culture and cuisine by STARR Restaurants. Jacuzzi by Big Mamma Group, a "four-storied pleasure palace" that opened in London at the end of 2022. The space of this Italian concept includes a botanical mezzanine and a bathroom featuring a glitter disco ball. In conclusion, whether choosing bold maximalism or subtle monochromatic palettes, it's the commitment to the theme that matters.

2023 in the restaurant industry was called by many the year of contrast. We've been observing a shift in customer behaviour for quite some time. Buzzwords such as sustainability, seasonality, the ‘glocal’ approach and health consciousness have pushed restaurateurs to re-evaluate their concepts. Expectations of white tablecloths and uptight atmospheres were replaced by the need for authenticity and unique experiences. That's not to say that pricier tasting menus are not to stay. But the rigid standards and traditional definition of ‘fine dining’ is fading, allowing chefs to be more creative, pushing innovation forward. A perfect example of 'fine dining' reinvented is Ilis in Brooklyn, from the former Noma co-founder, Mads Refslund. A concept which revolves around a wood-fired kitchen serving the plants, seafood, and game of North America. Everything is cooked and served from the central open kitchen, bridging the gap between the chefs and the guests. On the other hand, in the context of the cost-of-living crisis and a post-pandemic world people seek comfort in food that evokes nostalgia. Retro foods are due for a comeback. Chicken pot pies, indulgent ice cream floats, devilled eggs or casseroles are being mastered to perfection. The focus on efficiency and specialized narrow offerings allows many concepts to focus on value for money without neglecting the quality. Two of many successful examples are Bouchon Racine in London offering unashamed French cooking or Bouillon Pigalle, Paris. This no-reservation brasserie concept is focused on friendly service, iconic meals done right, and unbeatable prices with a great example of eggs mayonnaise for 2.5 euros. The questions arise. Can any conclusions be drawn from what we have witnessed in recent years? Which movements will take over 2024? Or in this new borderless restaurant landscape with no preconceived expectations, can any concept flourish?

We would like to share an interview republished in Misset Horeca in November last year with restaurant owner and founder of H-Hospitality, Ronald Huiskamp. The article talks about step-by-step strategy of starting a Horeca concept and covers points such as ▫ the importance of a market research ▫ sufficient money vs. overinvestment ▫ what are concept credibility, the leading principle and concept pillars ▫ and the role of design https://lnkd.in/eSE4P4zr We hope you enjoy this piece.

January is often considered a month of fresh starts, a perfect time to embrace healthier habits and put those New Years resolutions to action. Started by Jane Land and Matthew Glover a Veganuary challenge encourages people to cut out products of animal origin, including meat, dairy, eggs and honey throughout January. Since 2014 it has evolved into a global movement. University of Oxford estimated that thanks to the 350,000 participants in 2020, a global cut on carbon emissions was equal to removing nearly 8,600 cars from the road for a year. Last year the number of participants doubled compared to 2020. To celebrate this month H-Hospitality came up with a list of our favourite plant-based concepts around the world. Bistro Lupa, Copenhagen Lupa is a bistro re-envisioned. Focusing on completely plant based cuisine, with friendly service, a high level of craftsmanship and focus on sustainability. Lupa is the second restaurant in the Nordics to receive a Green Michelin Star and one of only 10 plant based restaurants in the world along with their sister restaurant - Restaurant Ark. Mallow, London 100% plant-based restaurants in the heart of london’s Borough market and Canary Wharf, brought to you from the team behind mildreds. Mallow serves seasonal, sustainable food, inspired by cuisines from all over the world with an aim to minimize waste wherever possible, with ingredients sourced from small businesses. Gauthier, London The menu represents the constantly developing results of Chef Alexis Gauthier's creative vision: to help form a new plant-based future of food. Drawing on twenty five years' experience and a firm foundation in classical French gastronomy, Alexis seeks to redefine the expectations of 'fine dining' but without using any animal produce. KLE, Zurich KLE, stemming from the german name "Sauerklee" refers to a plant that has been used throughout most civilizations of the world for millennia. KLE offers a plant based menu using local produce as a canvas an looking at the world as a source of inspiration. Eleven Madison Park, New York In 2021, chef Daniel Humm, decided that the current food system was simply not sustainable, in so many ways. With the new fully plant-based menu, instead of using seasonal vegetables to accompany animal proteins, the season itself became the story. After the initial rough patch Eleven Madison Park has regained its gastronomic glory bringing fresh energy and diversity to both the the kitchen and the dining room. Opa, Tel Aviv The restaurants has been named the winner of the One To Watch Award as part of Middle East & North Africa’s 50 Best Restaurants 2023. Chef Shirel Berger at Opa explores the plant kingdom, each dish fully utilizes friuts and vegetable through ancient and modern innovative techniques. To reduce food waste and create new experiences of flavor, a change in thinking and fresh appreciation for the wonders of our planet.