Flammkuchen available in the Netherlands
15-10-2013
In the spring I spent a few days in Germany, during which we went for drinks with friends and with that we shared a ‘Flammkuchen, originated from the Alsace region (France)’. Actually we thought to get a quiche but the thin crust of the ‘flammkuchen’ tasted much better. In addition, everyone at the table was convinced that this would taste great as lunch or light dinner dish as well. And the crust can be used with al kind of toppings of course.
Alex Klein Casual Dining BV introduces the ‘flammkuchen’ currently in the Netherlands as a new revenue model for catering businesses. Indeed, the margins on this product are very good and the preparation time is one minute and baking takes 3 minutes. A great business model for entrepreneurs and I know from experience that you will do your guests a favor. ^ Marjolein
Winter Warming Cocktails
14-10-2013
Wine brand Barefoot shows that you don’t have to drink cocktails during the summer months exclusively. For the cold winter period, the wine brand has introduced two Winter Warming cocktails; the Choco-tini and Mull-licious. The base for the Choco-tini is the Barefood Merlot, a wine with notes of raspberry, blackberry and chocolate. The Mull-licious is made with Barefood Cabernet Sauvignon with notes of ripe berries and currants. The ideal cocktails for the winter.
Pizza like ice cream on a stick
10-10-2013
A real Italian promotional short film, a bit old fashioned, but the product is innovative. The Italian company Hasta La Pizza has introduced ‘pizza on a stick’ on the Anuga fair in Cologne. It is designed for the on-the-go market. Hasta la Pizza is available in the flavors Margherita, ham and salami, in packs of 60 grams. Gerardo Acampora came up with the concept two years ago when he saw two boys on the beach. One ate a slice of pizza, the other an ice cream on a stick. That gave him the idea to combine the two. He went to work and four months later he applied for a patent. You can warm them in a toaster or in the oven and the makers promise that the pizza’s won’t leak tomato sauce and you will not get dirty fingers. Hasta la Pizza offers ‘pizza on a stick’ in license to producers from outside Italy.
‘s-Hertogenbosch is most welcoming city again
9-10-2013
This article is only available in Dutch:
Den Haag, 9 oktober 2013 – ‘s-Hertogenbosch is voor de vierde keer op rij uitgeroepen tot Meest Gastvrije Stad. Net als de afgelopen drie jaar kreeg de Brabantse hoofdstad dit jaar de hoogste waarderingscijfers van haar bezoekers.
Op basis van uitgebreid onderzoek, uitgevoerd door VVV Nederland en Van Spronsen & Partners horeca – advies, is de gastvrijheidsbeleving van ruim 8.000 bezoekers van de 21 grootste steden van ons land voor de vijfde maal in kaart gebracht. Lees verder.
Brugal Refreshingly Dry Bar
9-10-2013
Brugal rum from the Dominican Republic is celebrating their 125th birthday! To celebrate this they have challenged bartenders from the Netherlands to create their own Brugal Dry cocktail recipe and to create a concept for a Brugal Refreshingly Dry Bar. From all entries 10 bartenders were selected from witch the jury will taste their cocktail. Three finalists will continue and decide who makes the best cocktail and came up with a great concept on the 21st of October in hotel Droog (Amsterdam). The winner wins his or her own Refreshingly Dry Bar for a night in hotel Droog. They can invite their friends and Wyane Collins – an internationally renowned and award winning bart trainer – will join as colleague.
Your entry 24 hours in the sunlight
9-10-2013
Drawing the attention of all passersby, the vegan restaurant Rayen at Lope de Vega street in Madrid creatively redesigned its store entrance facade. The installation is titled (fos), which means “light” in the Greek language, and “melted” in Catalan. The entry of this small eatery invites their passersby to stop and step into the ‘spotlight’. Created by Eleni Karpatsi, Susan Piquer and Julio Calvo, the (fos) trio. The team introduced an unique installation that paints the illusion of an artificial light beam shining from above. Effectively highlighting the restaurant front door for 4 days and nights, was made using yellow tape, pineapples, a lamp, and painted pieces of art and lawn furniture. At the Facebookpage from the (fos) trio, you can find a lot of inspirational pictures.
Small gestures in hospitality 2
4-10-2013
With the publication of “Small gestures in hospitality” we want to provide hospitality entrepreneurs with hospitable gestures that are usable without having to make large investments.
We have examples from the Hotel Mainport in Rotterdam, The Mark Hotel in New York, het Pulitzer hotel in Amsterdam and the Palais Hansen Kempinski in Vienna. Download the free publication here.
Badoit transforms the Rue de Rivoli in a Rue de la Gastronomie
2-10-2013
In September 2013 the French water brand Badoit did a sequel on the marketing stunt Badoit express of 2012. In cooperation with Chef Thierry Marx** the lucky drivers of the Rue de Rivoli were surprised with a first-class gastronomic performance. The travelers of the street were treated to a 4-course dinner consisting of a ceasar salas, a veal ossobucco, a pastrami pressé and a Paris-brest. Chef Thierry Marx himself walked in the middle of the street collecting views and comments of the drivers. The action promotes Badoit water as the water that best accompanies meals.
Casa Barcardi
2-10-2013
Bacardi organizes cocktail parties in a classy art-deco building along the Rue Defacqz in Brussels. These cocktail nights are from 27 September to 19 October and limited to 70 guests only, who are chosen from registrations through a special phone number. The lucky few can prepare themselves for world class bartenders like Roman Falton (Artesian, Londen), Shingo Gokan (Angel’s Share, New York) and Elizaveta “Lizzy” Evdokimova (Delicatessen, Moskou). The concept refers to the exclusive cocktail parties in ‘El Edificio Bacardi’ at the Avenida de Bélgica (Havana) during the beginning of the 20th century.
Bello Limoncello measuring card
1-10-2013
There are Bello Limoncello bottles with a measure card on the tables at café restaurant Braque and Mata Hari in Amsterdam. This makes it easier to pour a glass of Limoncello (or a few more) and you don’t have to buy a whole bottle. The idea for this service sprouted in Italy, where limoncello producer Natwerk found out that local restaurants estimate the amount of booze you’ve had from the limoncello bottle on the table. Thus they’ve made small addition to adapt the service for the Netherlands: a measuring card to ensure a fair price if you ‘Go Dutch’.
