New menu item at Papa John’s
12-9-2022
Papa John’s continues to deliver on its better ingredients, better pizza promise and this time by unveiling a new menu category that features their delicious, fan-favorite toppings in a bowl. Papa Bowls is everything you love about Papa John’s pizza without the crust – crisp vegetables, juicy meats, melty cheeses, and delectable signature sauces – all baked to piping hot perfection.
The new Papa Bowls are a perfect addition to any Papa John’s order and are available in three flavors: Italian Meats Trio, Chicken Alfredo and Garden Veggie. Consumers can also build their own using their favorite Papa John’s ingredients.
Reading time: 2 minutes.
Claridge’s ArtSpace and Moët & Chandon present fashion photography from the ’90s
7-9-2022
Revealing an unseen archive of backstage fashion photography from the 90s
From 15th September 2022 – to coincide with London Fashion Week – Claridge’s ArtSpace will exhibit celebrity photographer Gavin Bond’s unseen archive imagery from the early 90s fashion scene in a specially curated 4-D showcase. The Gavin Bond: Being There Showcase presented by Moët & Chandon and Claridge’s will present photography of standout fashion moments featuring designers from Yves Saint Laurent and Jean Paul Gaultier, to Valentino and Versace, and the supermodels of the era – from Kate and Naomi to Claudia and Carla. This photography, rediscovered by Bond in lockdown, results in a sensational showcase of large scale vinyls of the shots, plus displays of Bond’s many scrapbooks, collections of 90s headline catwalk show invitations and video footage from the era.
Reading time: 1 minute.
Haute Photographie X Daalder pop-up restaurant
6-9-2022
Where art meets food, on the wall and on the plate
A pop-up restaurant by Michelin star restaurant Daalder will open at the Haute Photographie, the 1000m2 boutique photography fair in the middle of Museumplein from 15 to 18 September. The fair focuses on a refreshing look at photography, and highlights the importance of this art form. Haute Photographie nourishes all the senses and an haute cuisine lunch or dinner should not be missed.
Reading time: 2 minutes.
New interior for Limburg’s top restaurant De Leuf
5-9-2022
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.
Renewed top restaurant Morille in Koudekerke even more plant-based and local
1-9-2022
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.
Trends we spotted | Week 34
26-8-2022
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.
WIWIQ | The new HYGENIQ product line
25-8-2022
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.
Trends we spotted | Week 33
22-8-2022
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.
Camionette brings plant-based fine dining restaurant to PAKT site in Antwerp
19-8-2022
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.
Food start-up GREENFORCE launches a B2B platform for the hospitality industry
18-8-2022
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.
Papa John's
Papa John's
