Only Snapchat and Poke allowed
16-4-2013
Many dishes are photographed worldwide. There are more and more restaurants that no longer allow the use of instagram or camera’s. This is partly due to the inconvenience to other guests (flash for example) but also to the poor quality pictures that are spread across the net. Maybe the apps SnapChat and Poke are a solution to this problem. These apps enable users to share images that can only be viewed by the recipient for a few seconds before they ‘self-destruct’. As restaurant owner you can make a sign to indicate that you only allow your guest to take pictures with Poke & SnapChat ;-).
A bicycle drive-in
15-4-2013
By 2025 the number of cyclists is expected to double in Switzerland’s largest metropolitan area. Because of these staggering statistics, Zurich’s City Council has created the stadtverkehr 2025 program, which aims to improve the pedestrian and cyclist infrastructure, and reduce motorized traffic. Part of this initiative includes the opening of the Velokafi – a ‘drive-in’ for bicycles on the outdoor terrace of the Rathaus Cafe, which is a popular spot next to the Limmat river. Two wooden docking stations with tabletops enable cyclists to pull up and have some food and a coffee without getting off their bike. Nice gimmick but we prefer to drink our espresso at the terrace. But the initiative gives a lot of rumour around the ‘Stadtverkehr 2025 program’.
From tap water to pure table water
12-4-2013
Serve pure table water made from tap water.. With the special ‘ecotap’ and bottles the entrepreneur can offer the guests tap water with the appearance of mineral water. The ‘ecotap’ provides an economically and ecologically alternative for mineral water. By special filtration the water is safe and tasty. It is also possible to obtain the ‘ecotap’ with a coolingsystem and as sparkling water.
DAMn Food Waste
12-4-2013
40% of the food in the Netherlands disappears into the trash of consumers, supermarkets and producers. DAMn Food Waste wants to bring the food waste to the attention. On June 29 in the heart of Amsterdam they organize a free lunch for 5,000 people, made of food that would have ended up in the trash. However, they need 5,000 registrations on Facebook to organize this lunch. Previous actions against food waste were organized in London en Sweden.
No more dirty fingers with Grippys
11-4-2013
Grippy’s are designed napkins to ensure that you don’t get dirty or greasy fingers when eating finger food. Because of the shape of the Grippy’s, the guest will always grab one napkin form the pile and can easily pick a small snack. Through the small size, the Grippy’s can be served on the serving dish. The napkins are hygienic and its small size reduces waste. The Grippy’s are developed by EF-FIS.
Responsible organic hot dog
11-4-2013
Cool green events will introduce the old hot dog, but with new tricks. The hot dog will be made of honest meat with a transparant background, multigrain bread, topped with beetroot and parsnips (depending on season) and artisanal sauces. The organic hot dog is made of biological ingredients and fits the current trends like healthy, pure and sustainable food. The organic hot dog will be served this summer by the ‘Cool green house’ (kind of a food truck without wheels) and be available on events and festivals. Maybe they can serve this organic hot dog at the new ‘healthy’ hot dog restaurant of Jamie Oliver?
Alcohol free cocktail competition for the Royals
11-4-2013
Happy Drinks started an original competition together with The Greenery and ‘Voedingscentrum’. The most inspiring cocktails will win a royal weekend at Hotels van Oranje or a blender. Pierre Wind already created a culinairy ode to the future royals. The recipe is only in Dutch.
Croquette made of the kings of vegetables
10-4-2013
Spring has started, the sun begins to shine and to introduce the asparagus season Kwekkeboom launches the spring croquette in mid-April. The spring croquette is filled with ragout based on white asparagus. The asparagus croquettes will be produced in a limited quantity and is available in a number of cafes and restaurants, so they can distinguish aselves from supermarkets. We already look forward to the winter croquette filled with sauerkraut and sausage pieces
Douwe Egberts gives coffee advice
9-4-2013
The (cold) weather in the Netherlands is currently a ‘hot’ topic. The Douwe Egberts coffee café responds to that in a great way. Every week they give coffee advice based on the weather. For example with cold weather they advise a choc-au-lait or when the sun shines an Ice-Cappuccino. The drinks are bit easy chosen but a nice idea.
Authentic from head to tail pig roasting
9-4-2013
The company ‘Varkensroosteren’ (pig roasting) was founded by two Dutch entrepreneurs Roel van Vliet and Baaf Spark. ‘Varkensroosteren’ uses pigs that are sustainable bred by the retail/farm the Lindenhoff, the black ‘Baambrugse pigs’. They roasts their pigs from head to tail over a burning wood fire for hours. ‘Slow food’, at this authentic way the meat remains juicy. The company serves the meat in sandwiches with home made sauce. Nice to serve at festivals….
