Karma Kebab opens new restaurant in the heart of Amsterdam

1-10-2024

Good news for all kebab lovers! As of September 27^th, Karma Kebab has a restaurant in the heart of Amsterdam at the Leidsekruisstraat 10. After the success of its flagship store in Utrecht, and previous pop-ups at well-known spots like ‘Pong House of Ping’ and ‘De Marktkantine’, Karma Kebab has now officially opened its doors in the capital of The Netherlands. Known of festivals such as Lowlands, Karma Kebab is ready to conquer the capital with their plant-based and tasty kebabs.

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TASTYY | A new style Kebab & Soul Food place in Germany

10-7-2023

Since March 2023 the people and visitors of the German city Gelsenkirchen can visit a new style kebab and soul food place: TASTYY at the railway station in town. The concept offers high quality, delicious and affordable food. It redefines the traditional classic kebab in a completely new and fresh way, with the pure taste of nature and transparency about all ingredients. Their kebab skewer is also available on request as a vegan ‘Tastyy Tower’ and they also serve many creative food combinations as bowls, paninis and burgers. New stores are already announced at the Neustrasse 16 in Düsseldorf, the Hohenstauffenring 25-27 in Köln and at the Zeil 88 in Frankfurt am Main. A new concept to watch!

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World’s first ‘yes’ in Kebab shop | Karma Kebab Utrecht

19-12-2022

Bumper cars, disco balls and kebabs at a wedding. It is a given nowadays that there is a queue of years at almost all wedding venues. That is why engaged couples sometimes resort to less conventional venues. But one couple took the definition of a wedding location very liberally last weekend. They said yes on Saturday in a kebab store, Karma Kebab, in Utrecht.

An extraordinary location to get married, isn’t it? Would you like to get married here and enjoy a plant-based kebab as dinner? Unconventional anyway!

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Karma Kebab makes the hardcore carnivore’s mouth water

1-7-2022

And this title is true! Our colleagues who had already tasted it at festivals were jealous of the colleague, a real meat lover, who got to taste it at the opening! She now has Karma Kebab cravings as well!

Maybe you already knew them from one of the many festivals (Lowlands, Mistery Land, Into the Great Wide Open) where they satisfied your kebab cravings. Because entirely made from grain and celeriac, Karma Kebab still makes even the hardcore carnivore salivate. Now it is time for the next step for the successful, plant-based kebab brand: thanks to initiators Pascal Labrie, Marcel van der Heijden, Hidde Stolwijk and Ivo van der Pauw, the former bicycle depot on the Kanaalweg in Utrecht will be given a new lease of life.

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Kebab Queen | Reinterpretation of the kebab served on the countertop

18-3-2019

This April, Manu Canales, previously sous chef of Michel Roux Jr’s restaurant Le Gavroche, will launch Kebab Queen in the heart of Covent Garden with partners Stephen Tozer and Ed Brunet. Manu has explored modern, European-influenced kebabs with prelude restaurants Le Bab and Maison Bab. Now, after four years of careful development, Manu will lead their most adventurous and ambitious opening, Kebab Queen. Here he will serve his guests a seven-course tasting menu which will be plated directly onto the bespoke, heated Dekton countertop! How about a Foie Gras Kebabito, a chargrilled shish kebab or a Doner Risotto? Sounds mouthwatering doesn’t it? read more

Berlin’s first Salmon Kebab

21-10-2015

The so called ‘Lachdöner’ from Rauch Zeichen consists of juicy salmon, cucumber, tomato, crispy fresh onion, well-seasoned with homemade honey-mustard-dill sauce and conveniently packed in traditional flatbread.

Salmon Kebab

Berlin’s new specialty, the ‘Lachdöner’ is invented by the self-made entrepreneur and amateur fisherman Ronny Unger. Often there are long lines waiting in front of the ‘Rauch-Zeichen’- food truck, that drives from market to market around Berlin. Beside the Salmon Kebab they also serve a salmonwrap, fish fries, fish buns and smoked fish. Most fish is bought at the company ‘Fischerei Angermünde’ in Uckermark but the salmon comes from antibiotic-free fish farms in Norway. The smoked fish is smoked over beech wood. For his fish ideas Ronny Unger has been awarded the ‘Seafood Star 2015’ as best starter in fish in Germany. Check out the Facebook page of ‘Rauch Zeichen’ for more information.

Inspiration

Check out other kebab concepts;
Like the robotic arm that slices the meat at restaurant ‘Super Kebab’ in London. Or the first European location of Baba Rafi that recently opened in Alkmaar. In Asia, the chain has more than 1,300 locations and the location in Alkmaar serves a kebab adapted to the European market, Kebab 2.0.  And in Paris ‘Grillé’ serves a kebab that even the biggest snob can’t wait to be in line for! A Fancy Kebab or as the French say; ‘kebabs quasi gastronomiques’.

Robotic arm to slice kebab.

16-10-2015

Super Kebab in Stoke Newington, North London has introduced a new robotic arm to slice their döner meat. We noticed some technical improvements excluding a lot of manual labour.

At Super Kebab they’re working with a robotic arm

The user controls the robot with a remote control enabling him to adjust the speed and the thickness of the slices. If you watch the video, you will notice that the slices are very thin making your döner kebab more yummy!

The robotic arm is made by Atalay döner in Istanbul, Turkey. They installed the first Robotic arm in the United Kingdom at Super Kebab in London. The robotic arm glides up and down the tower of meat guided by sensors. The owner Hakan Gorenli is very happy with his investment (around 5.000 pounds) and thinks many kebab restaurants will follow. His customers are happy with the precise and hygienical way the meat is cut.

Robots in the hospitality industry

We recently wrote about the healthy fast food (lunch) restaurant ‘Eatsa’ in San Francisco that looks more like an electronics store than a restaurant. There is no staff to take orders and everything is fully automated. The founders of Eatsa promise faster, more nutritious, affordable and tastier meals. This is realized without staff at the front of the restaurant, like the robotic arm that reduces the manual labour. In the hotel section we spotted The Hen-na hotel that opened this summer and is staffed with robot receptionists, porters, cleaners and waitresses. Are robots slowly taking over? I hope that hospitality remains human. 😉 ^Marjolein

Kebab 2.0, the next big thing in food?

28-9-2015

The first European location of Baba Rafi opened in Alkmaar. In Asia, the chain has more than 1,300 locations. Kebab 2.0 adapted to the European market.

In June 2015 we wrote about plans for the initial European establishment of Baba Rafi in Alkmaar. We then wrote about how 176 private investors invested € 250.000,= in the company via Collin Crowdfund. On September 24, the entrepreneurs Sinan Gul, Hans Gradient, Baris Kürkcü and Herman de Haas opened the doors of their Baba Rafi at an AA location in the center of Alkmaar. We saw in Paris that Kebab, if adapted to local customs, can become hugely popular. There Grillé serves ‘un Kebab quasi Gastronomique‘!

Kebab for the modern, conscious consumer

Baba Rafi is the largest franchise chain in the world in the field of kebab products. With more than 1300 locations in Asia the concept is very popular. The Asian concept is fully adapted for the European market where respect for food, the customers and the environment play an important role. Baris Kürkcü: “Every niche in the food industry, from French fries-, hamburger- and chicken formulas to sandwiches, has seen a trend towards more sustainable and responsible food in the recent years. With Baba Rafi we introduce a kebab concept that is tailored entirely to the needs and desires of the modern, conscious consumer. The dishes are freshly prepared with a minimum of E-numbers and maximum sustainable and organic ingredients. In addition, we have worked closely in the development of the food with a culinary consultant and nutritionist. Thus, the dishes are suitable to eat for lunch. For everyone, even for women and children.”

With Kebab 2.0 they want to realize the largest kebab chain in Europe

Along with financial expert Hans Verloop and former McDonald’s CEO, Herman de Haas the Baba Rafi team want to realize the largest kebab chain in Europe. There is no comparable franchise concept in Europe and in total more than 10 billion euros is spend on kebab. Hans Verloop: “We can apply our experience in Alkmaar to future franchisees in many other comparable cities. From the North of Holland we want to expand Baba Rafi all over the Netherlands and after the start-up phase also start in other countries in Europe.”

Fancy kebab – fancy fastfood taken to a whole new level!

10-2-2015

We have seen it all in the fancy fastfood trend; gourmet burgers, luxury pizzas, crepes galore and the biscuits and chicken wings that you can get in all shapes & sizes in the States these days. However in Paris they have taken it to another level; fancy kebab!

Fancy Kebab or ‘un kebab quasi gastronomique’

Whilst in line you can see the pita’s being freshly baked in the corner, after which it will be filled with fresh meats from Desnoyer, one of the most well-known quality butchers in Paris, fresh herbs galore and two types of freshly made sauces!
The unleavened pita is kneaded and baked in front of the customers from wheat flour and organic spelled wheat. The recipe is developed by Jean-Luc Poujauran, an artisanal baker.
Because the pita is probably not enough they also sell freshly cut & spiced French fries from bio-potatoes that complement the luxury fast food experience. To top it off they sell a selection of exquisite juices, like pêche de vigne Lyonnaise, pamplemousse rose d’Israël or Cassis noir de Bourgogne, different waters, beers & sodas.

Even the biggest snob can’t wait to be in line for this doner kebab! And like the French say; At Grillé they innovated and introduced; ‘kebabs quasi gastronomiques’ ^Leonie van Spronsen

Trends we spotted | Week 31

6-8-2024

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:

• People’s Captain is a special beer brand in the UK that supports positive mental health in the country. They’re brewing positivity.
• We love to follow news around lab-grown meat and we read that the UK is the first European country to approve putting lab-grown meat in pet food. It will be done by Meatly.
• Spotted on Instagram, Fruttini. They produces artisanal frosted fruit in Paris. It looks delicious!
• It’s croissant time again, we spotted a new one: the Cröner. Turkish kebab and the croissant meet to create the ultimate kebab. Sold at Cio’s Grill & Kebab in Vienna.
• ‘Inspired by KM’, Kylian Mbappé and Accor forge alliance to empower younger generations.
• For those who love to play a game of ping pong, you should try Tipong Sport, created in France!
• Great name swap: pickles festival Picklesburgh in Pittsburgh, Pennsylvania! We know that they love pickles in the US but we wonder if Europeans would fancy pickle shaved ice, pickle tots or pickle cheesesteak.
• After a redesign the Asian restaurant Mr. Sam will reopen this month in Amsterdam.
• Earlier we wrote about the introduction of the German app NeoTaste in Amsterdam, they’re now expanding to many more Dutch cities. They have a lot of restaurants offering special culinary benefits in Amsterdam and Rotterdam for example.
• Pasquale Carfora, chef of Aroma Italian Fine Dining Restaurant in the small Dutch town of Vaassen, is named winner of the renowned Primo dei Campi competition in Italy.
• Chiel Dohmen, owner of restaurant By Chiel in Zutphen, has been awarded the prestigious Gerrit de Kiewit Trophy of the Chaîne des Rôtisseurs Nederland.

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