The Italian restaurant Sogno di Vino in America gives some families with children a discount on the bill. When children behave well during dinner, the parents will get a discount of 4 dollar. It is described at the bill as ‘Well behaved kids’.
Inspired by the Asian food court, the students Maaike and Charlotte devised the catering concept WE CANTEEN. This catering concept is for universities, businesses, hospitals or other institutions. There are several stalls where local entrepreneurs can offer their products and tell the story behind it. For each location WE CANTEEN determines which local entrepreneurs can offer their specialties for the relevant public. The offer will be diverse and the local entrepreneur get the opportunity to sell their products. During the Dutch Foodservice Congres 2013 (the 5th of February) WE CANTEEN is awarded ‘Most innovative Out of Home concept 2012/2013’.
The online restaurant reservation provider, OpenTable, has acquired ‘FoodSpotting’, a San Francisco start-up. FoodSpotting is an app and it’s sole mission is to let users showcase their latest restaurant meal, what it looks like and where to get it. OpenTable will intergrate the app into its reservation system. How the integration will look like isn’t clear yet except that the focus will be on visuals.
2021: the ‘FoodSpotting’ app, the Hot Trend of 2010, is no longer available. Check out the article at ChefsTemp about what happened to the app that once promised users they would help them decide “what to eat, not just where”?
Picture this; just before dessert, the waiter dimms the lights and serves a brown pyramid, the chocolate starts to melt slowly and a led lights appears. Sweden-based designer Alexander Lervik created this chocolate lamp with the help of Scandinavian LED specialists SAAS Instruments.
The Vaportini provides a special way of consuming alcohol. The drink is heated and the alcohol vapor can be inhaled through a straw. As the alcohol is directly absorbed into the blood, the effect of alcohol is immediately felt. The Vaportini has the advantage of no carbs and calories.
On the website of Ediva they show how to make these eggs. Nice for on a salad on Valentine’s Day. For breakfast a heart shaped sunnyside up egg is great as well.
A taste of a dish debuting on the next menu at iNG Restaurant. Chef Charlie Harrison serves up the Chicken and Waffles course. Video by Future Food Films.
Once every ten days ‘The Pinnacle Grill’ restaurant at the luxury cruise ship MS Rotterdam will be turned into ‘The Librije’. The staff is trained in the Librije in Zwolle (The Netherlands) and is dressed in the same clothing as their collegues in the 3-Michelin stars restaurant. The wine is selected by Thérèse Boer and the five-course menu consists of signature dishes by Jonnie Boer.
Evian has placed a big swing and seesaw in the business district of London. This to mark the end of the holiday season and the return to work even in the greyness of January. To support its commitment to youth ‘Live Young’ placed these devices and the more people play, the more snow comes from the machines. Evian offers participants a childhood moment.
The new lobster and fish restaurant ‘The Lobster House + Studio’ opens its doors on the Frederiksplein in Amsterdam. You can go there for a dinner with oysters or lobsters but also for fresh sandwiches, salades and pasta with fish. The restaurant is located in an old parking garage. That gifs it an industrial look and feel. Look at the website for the menu.
We couldn’t find an immersive Christmas Light Maze in Europe yet, howevere correct us if we are wrong. But we love the idea, another fun 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
The Italian restaurant Sogno di Vino in America gives some families with children a discount on the bill. When children behave well during dinner, the parents will get a discount of 4 dollar. It is described at the bill as ‘Well behaved kids’.
Inspired by the Asian food court, the students Maaike and Charlotte devised the catering concept WE CANTEEN. This catering concept is for universities, businesses, hospitals or other institutions. There are several stalls where local entrepreneurs can offer their products and tell the story behind it. For each location WE CANTEEN determines which local entrepreneurs can offer their specialties for the relevant public. The offer will be diverse and the local entrepreneur get the opportunity to sell their products. During the Dutch Foodservice Congres 2013 (the 5th of February) WE CANTEEN is awarded ‘Most innovative Out of Home concept 2012/2013’.
The online restaurant reservation provider, OpenTable, has acquired ‘FoodSpotting’, a San Francisco start-up. FoodSpotting is an app and it’s sole mission is to let users showcase their latest restaurant meal, what it looks like and where to get it. OpenTable will intergrate the app into its reservation system. How the integration will look like isn’t clear yet except that the focus will be on visuals.
2021: the ‘FoodSpotting’ app, the Hot Trend of 2010, is no longer available. Check out the article at ChefsTemp about what happened to the app that once promised users they would help them decide “what to eat, not just where”?
Picture this; just before dessert, the waiter dimms the lights and serves a brown pyramid, the chocolate starts to melt slowly and a led lights appears. Sweden-based designer Alexander Lervik created this chocolate lamp with the help of Scandinavian LED specialists SAAS Instruments.
The Vaportini provides a special way of consuming alcohol. The drink is heated and the alcohol vapor can be inhaled through a straw. As the alcohol is directly absorbed into the blood, the effect of alcohol is immediately felt. The Vaportini has the advantage of no carbs and calories.
On the website of Ediva they show how to make these eggs. Nice for on a salad on Valentine’s Day. For breakfast a heart shaped sunnyside up egg is great as well.
A taste of a dish debuting on the next menu at iNG Restaurant. Chef Charlie Harrison serves up the Chicken and Waffles course. Video by Future Food Films.
Once every ten days ‘The Pinnacle Grill’ restaurant at the luxury cruise ship MS Rotterdam will be turned into ‘The Librije’. The staff is trained in the Librije in Zwolle (The Netherlands) and is dressed in the same clothing as their collegues in the 3-Michelin stars restaurant. The wine is selected by Thérèse Boer and the five-course menu consists of signature dishes by Jonnie Boer.
Evian has placed a big swing and seesaw in the business district of London. This to mark the end of the holiday season and the return to work even in the greyness of January. To support its commitment to youth ‘Live Young’ placed these devices and the more people play, the more snow comes from the machines. Evian offers participants a childhood moment.
The new lobster and fish restaurant ‘The Lobster House + Studio’ opens its doors on the Frederiksplein in Amsterdam. You can go there for a dinner with oysters or lobsters but also for fresh sandwiches, salades and pasta with fish. The restaurant is located in an old parking garage. That gifs it an industrial look and feel. Look at the website for the menu.
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