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New interior for Limburg’s top restaurant De Leuf

5-9-2022

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Restaurant De Leuf in Ubachsberg, South Limburg, has a new interior. The top restaurant of the Van de Bunt family got a contemporary design with Asian elements executed in local materials. The interior is now even more in touch with the cooking style of De Leuf, which combines modern French cuisine with Asian influences.

The interior has been given a serene atmosphere with subtle Asian elements, executed in local materials. Tim Reiters of Ontwerpbureau Reiters in Maastricht signed for the design, which has the theme ‘Asian aesthetics using local materials’.

Reading time: 3 minutes.

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Renewed top restaurant Morille in Koudekerke even more plant-based and local

1-9-2022

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Opening – Restaurant Morille in Koudekerke, Zeeland, is going one step further in cooking with local ingredients and its own wild pickings. By September 2022, the dishes will be largely botanical, with only an occasional dish complemented by a local and honest piece of fish, meat or venison. Only Dutch and Belgian wines will be served. Chef Dennis Willems’ restaurant achieved listings in restaurant guides such as Michelin, Gault&Millau and Lekker with its local nature cuisine since opening in 2019.

Reading Time: 2 minutes.

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I wish you many employees

29-8-2022

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It is an old Jewish saying that means something like wishing someone a lot of worries and a lot of misery but many hospitality companies are currently having a lot of worries due to the lack of employees. Of course, the best approach is to discuss with your team what you can do to make sure those who work for you are staying. We’ve come across solutions such as closing an extra day, adjusting opening hours, but also snatching staff away from other restaurants. And of course making wages more congruent with other industries. Yet there are colleagues who approach it differently, we have made a list of examples for hospitality owners who are having a hard time finding new employees.

Reading Time: 5 minutes

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Trends we spotted | Week 34

26-8-2022

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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 amongst others on-demand pay, a restaurant chain, honeygrow, offers their employees the possibility of daily payments. And Pizza Hut Japan created a new base for pizza’s: Rice Pizza.

Lucia’s Pizza in St. Louis is seeking a paid ‘Nonna’ to serve as a social media ambassador. Great idea?  And NapkinAds (napkins as ads) has reached a business milestone by partnering with over 100,000 restaurants and bars in the USA.

Dominique Ansel Workshop in Flatiron, New York has a  collaboration with Nami Nori, the team-up created a trio of ‘Mochi Ice Cream Temaki’. Looks delicious! And actor and Comedian, Kevin Hart, has opened Hart House, a vegan fast food restaurant in LA.

Diageo announced plans for a €200 million investment in Ireland’s first purpose-built carbon neutral brewery in Kildare. And a commitment to more sustainable chicken farming by McDonald’s.

Immersive Gamebox partners with Netflix to offer a ‘Squid Game’ experience, they recently started with placing ‘blackboxes’ to play in, on the streets of Hamburg and other German cities. And we spotted a ‘Cold Brew’ made without coffee beans by Atomo.

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WIWIQ | The new HYGENIQ product line

25-8-2022

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HYGENIQ, the producer of sustainable and environmentally friendly cleaning agents located in Enschede (The Netherlands), is launching a completely new ecological product line under the name WIWIQ. With this new product line consisting of eight basic cleaning products, HYGENIQ wants to make the step to sustainable cleaning products easier for everyone. The cleaning products are easy to use, effective, developed from renewable raw materials and come from a sustainable Dutch factory. WIWIQ is available as of today.

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Visit Oakland launches the Oakland Vegan Trail

23-8-2022

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Visit Oakland launches the Oakland Vegan Trail, an online gastronomic guide that boasts 20+ plant-based restaurants found in the town. With culinary hot spots serving up delicious globally inspired vegan cuisine from American to Chinese to Ethiopian, Filipino, Mexican, Thai and so much more, visitors can taste their way around the world – all while staying in Oakland.  There’s even vegan coffee, donuts, and ice cream!

Great idea and we think a Vegan Trail would work for many other cities as well!

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Trends we spotted | Week 33

22-8-2022

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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 amongst others the format Beer Masters on Discovery, in which the Dutch master brewer of Hertog Jan is an expert. And Finnish confectionary manufacturer Fazer is exploring cocoa based on cellular farming.

On 27 August it is ‘Bring Your Own Cup’-day (BYOC-day) again at Seven Eleven, a good idea for fast food restaurants or coffee shops? And a sustainable alternative for the imported avocado: the Ecovado!

Artists create art on Brazilian basketball courts and Budweiser pays the costs, all to save these courts from project developers. From 19 August to 4 September, London’s Covent Garden Cool Down will offer visitors the chance to cool down with ice cream or a frozen cocktail or…

Inspiration on Instagram, Danny Kim challenges chefs to turn takeaway into a gourmet dish. Great idea for a local snack bar or fast food restaurant to challenge a chef for some local publicity?

A list of the participants of the Vineyard Open Days 2022 in the Netherlands on 17 and 18 September. And The Bedford by Martha Stewart has opened on the strip in Las Vegas.

Auntie Anne’s has teamed up with Philadelphia-based Evil Genius Beer Company to launch a beer made with their signature pretzels. And London will get another food hall in Battersea Power Station in 2023. Created by London’s JKS Restaurants.

Click on the title if you like to read the full article. Enjoy reading!

Reading time: 3 minutes.

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Camionette brings plant-based fine dining restaurant to PAKT site in Antwerp

19-8-2022

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Opening in Antwerp – Camille and Boqion from Camion opened their second branch – plant-based fine dining Camionette – on the PAKT site on Friday 1 July. What initially began in 2019 as a plant-based lunch and aperitif business soon turned into a full-blown restaurant. They soon came up against the limits of their small premises, especially the very small kitchen, so after three years it is time to move to a place where they can once again expand their culinary ambitions. From now on, Camion will continue as a low key breakfast and lunch bar, while at Camionette you can go in the afternoon as well as in the evening for all sorts of sharing dishes or a nice glass of natural wine at the bar.

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Uncovered Festival | Brewery De Leckere celebrates its 25th anniversary

18-8-2022

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On 16, 17 and 18 September, the Werkspoorhaven in Utrecht will be transformed into a true beer-walhalla during the Uncovered Festival. More than 15 different breweries will present the beers they are most proud of. As guest, you can visit the bars of all these breweries and taste their beers. There are even special ‘beerflights’ arranged by the organisation that make sure you can taste different beers in the right taste intensity.

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Food start-up GREENFORCE launches a B2B platform for the hospitality industry

18-8-2022

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Food start-up GREENFORCE is launching a B2B platform this month to serve the hospitality industry in the Netherlands with its vegetable powder mixes in bulk packaging. With this development, they are responding to the demand from restaurant guests for more vegetable options on the menu. GREENFORCE offers the catering industry the opportunity to experiment with vegetable powder mixes. The sustainable mixes have a long shelf life, are packed with protein and are easy to customise: with the bulk mixes, restaurants can easily put a vegetable burger or meatball with their own twist on the menu. On the platform, restaurants and caterers can order the bulk mixes in burger, minced meat, meatball, egg, schnitzel and smear.

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