In Las Vegas, the city of dazzling led illuminations and casinos, is a small dessertbar called ‘Sweets Raku’ located. This dessert bar is a world full of sugars and sweets. Chef Mio Ogasawara has chosen to adapt Japanese sweet desserts to suit the American palate instead of serving tasty savory Japanese dishes. The bar is a cozy sidekick of the popular Japanese restaurant Raku. Three reasons why you should go if you visit Las Vegas! lees verder
Arctic SnowHotel
Arctic SnowHotel 
Arctic SnowHotel 
Arctic SnowHotel 
Arctic SnowHotel 
Arctic SnowHotel 
Arctic SnowHotel The Arctic SnowHotel & Glass Igloos in Finland will open their door again this year until March 31. The SnowHotel is carved each year to be different in appearance. The hotel’s latest attraction is a sauna that, apart from the wooden lats for punters to sit on, has a structure entirely made from snow. lees verder
At Horecatrends 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, amongst others about a vending machine selling Coca-Cola Coffee in Japan. And in the USA chef Thomas Keller redesigned the kitchen of his restaurant The French Laundry for 10 million dollar. lees verder
Soon FG Okonomiyaki Bar will be opened in the Japanese style Denoism store, at the Katshoek 19 in Rotterdam (Hofbogen). They are going to serve Okonomiyaki, which means free translated ‘baked or grilled as you like it’. Unlike the Dutch pancake, the okonomiyaki isn’t based on milk but on seaweed stock. You can fill the pancake with a choice of toppings such as cod, pork belly, tuna, homemade ketchup and bonito flakes. For 5 euros each, you can take away a mini-ekonomiyaki’s. lees verder
Jamie Oliver’s new Land Rover Discovery is like the Food Network meets Pimp My Ride. Chef and TV personality Jamie Oliver and Jaguar Land Rover have created the ultimate kitchen on four wheels highlighting the versatility of a Land Rover Discovery. Jamie Oliver’s Land Rover, a bespoke family SUV comes with a host of cooking features including a slow-cooker, barbecue, ice cream maker, olive oil dispenser and will even churn butter as you drive. lees verder
Paxxio price widget
Paxxio Dashboard disparity overzicht
Paxxio Disparity detail
Paxxio DashboardEvery hotelier wants his or her hotel to have 100% occupancy. And preferably with direct online bookings. However, the reality is that a growing number of online hotel reservations are made through online travel agencies, such as Booking.com, Expedia and Hotels.com. Result: you have to pay the online travel agency. The technical startup in hospitality Paxxio has developed a set of tools, with just one goal: to generate more direct online bookings for hoteliers. Martin Paardekooper, General Manager of Best Western Dam Square Inn Amsterdam uses Paxxio, he indicates: “Since using Paxxio, we notice that we receive more direct bookings through our own website. Also, we’re now able to anticipate at the moment our direct prices are higher than the prices at other channels.”
JACKS Juice & Kitchen
JACKS Juice & Kitchen
JACKS Juice & Kitchen
JACKS Juice & Kitchen
JACKS Juice & Kitchen
JACKS Juice & Kitchen
JACKS Juice & Kitchen
JACKS Juice & Kitchen
JACKS Juice & Kitchen
JACKS Juice & KitchenIn Amsterdam JACKS Juice & Kitchen officially opened at the Ferdinand Bolstraat 48 in district ‘De Pijp’. During the opening party, they served healthy gingershots and appetizers. JACKS Juice & Kitchen is a new healthy hotspot that focuses on a personal approach.
The greenest hotel in the Netherlands is currently being built in Amsterdam and is expected to open its doors in 2018. The innovative hotel is called Hotel Jakarta Amsterdam and is part of the WestCord Hotels group. The hotel will be built on the exact same spot where the passenger liner between Amsterdam and Jakarta used to depart from. lees verder
At Horecatrends 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, amongst others, the interview with Chef Grant Achatz and feathers which will be transferred into food for humans.
If you like to read the whole article, click the title. Enjoy reading!
Urban Glamping at the Beverly Wilshire hotel
Urban Glamping at the Beverly Wilshire hotel
Urban Glamping at the Beverly Wilshire hotel
Urban Glamping at the Beverly Wilshire hotel
Urban Glamping at the Beverly Wilshire hotelThe Beverly Wilshire, a Four Seasons Hotel and a landmark since opening in Los Angeles in 1928, is bringing a touch of the “great outdoors” to its Veranda Suite terrace with the first urban glamping experience available in Los Angeles. The tent, which is 16 feet (4.9 metres) in diameter and more than 10 feet (3 metres) high in the centre, offers the coveted Four Seasons sleep experience with a queen-size bed, Four Seasons linens and a fireplace. Also, you will have the possibility to have an outdoor rooftop diner! You can even order a special menu with as dessert campfire s’mores made with 24 karat gold leaf, Tahitian vanilla bean marshmallow and a smoked 55 percent Valrhona chocolate bar, paired with a vintage Champagne flute. lees verder
Each year on October 4th, the Dutch coffee chain Bagels & Beans changes its name for a week. Proud owners who bring their pets will read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
In Las Vegas, the city of dazzling led illuminations and casinos, is a small dessertbar called ‘Sweets Raku’ located. This dessert bar is a world full of sugars and sweets. Chef Mio Ogasawara has chosen to adapt Japanese sweet desserts to suit the American palate instead of serving tasty savory Japanese dishes. The bar is a cozy sidekick of the popular Japanese restaurant Raku. Three reasons why you should go if you visit Las Vegas!
The Arctic SnowHotel & Glass Igloos in Finland will open their door again this year until March 31. The SnowHotel is carved each year to be different in appearance. The hotel’s latest attraction is a sauna that, apart from the wooden lats for punters to sit on, has a structure entirely made from snow.
At Horecatrends 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, amongst others about a vending machine selling Coca-Cola Coffee in Japan. And in the USA chef Thomas Keller redesigned the kitchen of his restaurant The French Laundry for 10 million dollar.
Soon FG Okonomiyaki Bar will be opened in the Japanese style Denoism store, at the Katshoek 19 in Rotterdam (Hofbogen). They are going to serve Okonomiyaki, which means free translated ‘baked or grilled as you like it’. Unlike the Dutch pancake, the okonomiyaki isn’t based on milk but on seaweed stock. You can fill the pancake with a choice of toppings such as cod, pork belly, tuna, homemade ketchup and bonito flakes. For 5 euros each, you can take away a mini-ekonomiyaki’s.
Jamie Oliver’s new Land Rover Discovery is like the Food Network meets Pimp My Ride. Chef and TV personality Jamie Oliver and Jaguar Land Rover have created the ultimate kitchen on four wheels highlighting the versatility of a Land Rover Discovery. Jamie Oliver’s Land Rover, a bespoke family SUV comes with a host of cooking features including a slow-cooker, barbecue, ice cream maker, olive oil dispenser and will even churn butter as you drive.
Every hotelier wants his or her hotel to have 100% occupancy. And preferably with direct online bookings. However, the reality is that a growing number of online hotel reservations are made through online travel agencies, such as Booking.com, Expedia and Hotels.com. Result: you have to pay the online travel agency. The technical startup in hospitality Paxxio has developed a set of tools, with just one goal: to generate more direct online bookings for hoteliers. Martin Paardekooper, General Manager of Best Western Dam Square Inn Amsterdam uses Paxxio, he indicates: “Since using Paxxio, we notice that we receive more direct bookings through our own website. Also, we’re now able to anticipate at the moment our direct prices are higher than the prices at other channels.”
In Amsterdam JACKS Juice & Kitchen officially opened at the Ferdinand Bolstraat 48 in district ‘De Pijp’. During the opening party, they served healthy gingershots and appetizers. JACKS Juice & Kitchen is a new healthy hotspot that focuses on a personal approach.
The greenest hotel in the Netherlands is currently being built in Amsterdam and is expected to open its doors in 2018. The innovative hotel is called Hotel Jakarta Amsterdam and is part of the WestCord Hotels group. The hotel will be built on the exact same spot where the passenger liner between Amsterdam and Jakarta used to depart from.
At Horecatrends 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, amongst others, the interview with Chef Grant Achatz and feathers which will be transferred into food for humans.
If you like to read the whole article, click the title. Enjoy reading!
The Beverly Wilshire, a Four Seasons Hotel and a landmark since opening in Los Angeles in 1928, is bringing a touch of the “great outdoors” to its Veranda Suite terrace with the first urban glamping experience available in Los Angeles. The tent, which is 16 feet (4.9 metres) in diameter and more than 10 feet (3 metres) high in the centre, offers the coveted Four Seasons sleep experience with a queen-size bed, Four Seasons linens and a fireplace. Also, you will have the possibility to have an outdoor rooftop diner! You can even order a special menu with as dessert campfire s’mores made with 24 karat gold leaf, Tahitian vanilla bean marshmallow and a smoked 55 percent Valrhona chocolate bar, paired with a vintage Champagne flute.
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