“Especially now after the pandemic crisis and in view of the current challenges, it is important to shop around in trendy metropolises and get suggestions,” says Pierre Nierhausleading trend expert for the international hospitality industry.
For professionals in the sector, it offers trendy workshops in the three metropolises with the highest potential for innovation and learning: Berlin from 07. to 09.12.2022, New York from 13/02/2023 to 16/02/2023 e London from 22/03/2023 to 24/03/2023.
“Optimization within concepts is currently the top priority for all restaurateurs. This can be seen very well in New York, for example when it comes to making reasonable use of scarce human resources. London is playing with the schedules. of openness to increase productivity and is promoting take-away concepts. Berlin is moving forward when it comes to sustainability and digitization, “says Nierhaus.
The trend expert has known the metropolises from many visits. His recommendation: Berlin once a year, because the capital is always one step ahead. Every 2 or 3 years in London to pick up European trends there. Visit New York at least once in your life to immerse yourself in the unique gastronomic landscape and absorb the incomparable energy of New York.
Trend workshop Berlin 07.-09.12.2022
Berlin has become the organic capital of Europe. The culture of sustainable catering can be found in the alternative scene as well as in the starred cuisine, for example in einsunternull, Otto, TISK, Nobelhart & Schmutzig. The program includes unfuckd, a vegan fast-food restaurant near Alexanderplatz, in which TV presenter Johannes B. Kerner is involved, and Frea, a zero-waste restaurant.
Other focal points are the trending themes of digitization, food halls, craft beer, Berlin currywurst, snacks, hotel restaurants and bars, for example by the Amano group, as well as the new openings of the Danish restaurant chain Sticks ‘n’ Sushi, which now has three restaurants in Berlin.
Trendworkshop New York 13.-16.02.2023
New York – the most innovative trend metropolis and at the same time the most difficult test market for new concepts. “If I can do it here, I can do it anywhere”: in the spirit of Sinatra, many international gastronomic trends were born here, developed further and released around the world. At the same time, New York is the mirror of the entire world gastronomy with all nations. Haute cuisine is well represented, as is fast food, from snacks to bakeries. Characteristic are the food courts and food trucks, as well as the many small concepts, sometimes crazy. The hospitality industry is extremely dynamic and always proposes new concepts, especially in Brooklyn.
In New York, the personnel crisis is particularly dramatic, as many employees can no longer afford an apartment in New York, they have moved and reoriented professionally. The team of the great international chef José Andrés has found a creative solution to organize a perfect evening with a small staff with the “Mercado Little Spain”. The mixed concept creates an authentic Spanish flair with restaurants, bars, food courts and kiosks and is already one of the attractions of the new Hudson Yards upscale neighborhood at the western end of Manhattan. It also houses The Edge, the tallest open observation deck, and the walk-in sculpture, The Vessel.
The four-day “walking workshop” program includes concepts of shopping malls and food courts on the southern tip of Manhattan around One World Trade Center and Midtown, as well as barbecue concepts, particularly in Brooklyn / Williamsburg, for example The Meatballshop, Fette Sau. Plus, future bakery and pastry trends, reinterpretation of Asian cuisine, trendy chic restaurants and insights into starred gastronomy, “new” neighborhoods like Greenwich & Lower Eastside, hotel openings and the combination of shopping and dining.
Trendworkshop London 22.-24.03.2023
London is changing. Pandemic, Brexit and rising prices keep capital in crisis mode. There are many innovations in the to go segment, including those of the television chef Ottolenghi. Sustainability is a huge topic and is reflected, for example, in the completely vegan Burger King restaurant. In addition, concepts and chains thrive that value quality, design and authentic flair, such as The Ivy Asia with the spectacular new opening in St. Paul’s and the Big Mamma Group with three concepts in London, including the Ave Mario with 295 seats.
The program includes street food, takeaways and snacks, many with influences from Copenhagen and Jerusalem, food areas such as the new EATELY, trendy deli, historic hotels and Coal Drops Yard (part of the King’s Cross Central development plan ) with many new concepts.
More information on www.nierhaus.com
Registration with Pierre Nierhaus Consulting: [email protected]
Return
