OERS: a Dutch reservation platform for and by restaurant owners
11-5-2016
Introduced for the Dutch hospitality industry, OERS, Ons Eigen Reserverings Systeem (Our Own Reservation System). OERS is a new online booking system which has been launched festively on the 9th of May by chef Alain Caron at Restaurant Aan de Poel. The system is different; each participating restaurant owner is co-owner of the system and automatically become member of the cooperative OERS. This allows restaurant owners to decide themselves on the terms and commissions. Where other reservation systems will only become more expensive in the future, OERS will become cheaper.
THE ICED: the glass freezer
10-5-2016
The newest innovation in the world of frozen glasses is THE ICED. This machine makes it possible to instantly provide your glasses with a layer of ice, all done through carbon dioxide. Useful to serve extra cold drinks on a different way.
Trends we spotted this week – week 16
22-4-2016
At the redaction of Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week among others, an article about the city of The Hague opening a beach house for travel bloggers and vloggers, Winnetou beer created in whiskey barrels by Oepidus Brewery and Jameson Distillery, and a crowdfunding campaign for wireless chargers in the hospitality industry.
HOP Academy for the staff from restaurant The Old Police Station
21-4-2016
Because it is increasingly difficult to get skilled staff, Restaurant The Old Police Station organized a one day HOP Academy for the staff. At this mostly educational day the employees gained knowledge in several areas. A great way to teach your staff the basic knowledge in a way that they communicate the right information to your guests.
FoodShare program by Starbucks
21-4-2016
In March Starbucks announced to donate ready-to-eat meals to food banks from its 7.600 company-operated stores in America through their new FoodShare program. Initially, this will be accomplished through an existing collaboration with Food Donation Connection and a new partnership with Feeding America.
De Verspillingsfabriek of Hutten catering is going strong.
20-4-2016
Hutten Catering has its own ‘verspillingsfabriek’ or ‘waste factory’ since last month. Waste streams of food are being converted to new, tasteful products. With the factory Hutten Catering wants to reduce the huge amount of useless wasted food.
A bite of water conquers New York City
7-4-2016
Chef Dominique Ansel introduced the Cronut in Japan last year but now a Japanese dessert, Mizu Shingen Mochi, is introduced in New York City. A bite of water which is as popular as the cronut in Japan. It’s a water cake or as they will call it in New York, a raindrop cake.
Churned Creamery serves ice cream with a French twist
17-3-2016
At Churned Creamery they work with the BGItaly gelato machine to show the freshness and craftsmanship of the ice cream. Besides that, there is a French twist: they also serve the ice cream in croissants.
Joepies, the most delicious bread candies!
11-3-2016
A nice idea, little bread snacks in a cone shaped bag. On the 10th of March DANVO Bakeries launched a new unique innovative snack, the ‘Joepies’. Joepies are one-bite sized bread rolls made of bread dough, supplemented with fresh fruits and herbs.
Hey WhatsApp… can I have two beer and a coke?
7-3-2016
Our colleague David Maartense blogs about using WhatsApp for business purposes in the hospitality industry, which doesn’t happen often. Think for example about making last minute reservations through WhatsApp or sending pictures.
National Social Media Research 2016 of Newcom shows that WhatsApp currently is the biggest social media platform of the Netherlands. A number of 9.8 million of the Dutch people uses WhatsApp, 7.0 million of them are using it on a daily basis.
