In response to a call from radio station Studio Brussels for students to send their student recipes, top chef Sergio Herman has made a selection of hundreds of several recipes. These meals are pimped by the chef himself and are collected in the book Pimp your F**king KOTFOOD.
Visitors of warehouse ‘the Bijenkorf’ in Amsterdam can enjoy exclusive cuvées in the Moët & Chandon Bar from November 15th to New Years Eve. Drinks are served with bites by chef Pascal Tingaud. The temporary bar is open at the same times as the warehouse.
Strongbow Gold Cider launches an interactive cap with London based creatives from the ‘Work Club’ agency. The ‘Start Cap’ uses RFID technology to trigger any digital event possible. This can vary from a check-in function to lights or a confetti cannon. Watch the video.
Water brand Badoit took over one of the French RER trains on September 21st and turned this train into a restaurant. Tables were installed in seconds and the train travelers were surprised with a 3-course diner of chef Thierry Marx, accompanied by Badoit water of course. After every stop, a new course was served. Travelers react positive, but as well very surprised.
It started in the airline industry and hotels are offering different prices during the weekends; yield management. Slowly it appears in restaurants and other branches. A nice example is Restaurant Diverso in Nederweert (the Netherlands). On Monday till Thursday, they offering a special discount menu which will change each month.
Already spotted by Horecatrends.com, but still very innovative; this small bag for your French fries, a snack and the sauce.
Pop-up restaurant bar BAUT opens in the Wibautstraat on Friday the 12th of October. The kitchen of this 900 square meter restaurant is managed by chef Michiel van der Eerde. The doors close on the 31st of December 2014 because of urban renewal plans in the area. This restaurant is the first by the ‘Nu of Nooit’ (Now or never) company. The start-up by Job Keja, Michiel van der Eerde and Dick Leijen is focused on temporary and durable entrepreneurship in empty buildings.
This lemon juicer adds an extra luxurious touch to your table cutlery. The fancy tool is dishwasher safe.
In association with OpenTable, Foursquare is offering an online reservation service. Guests can make an online reservation in one of the OpenTable restaurants. Watch all the connected restaurants here.
Buitengoed the Panoven (Zevenaar) combines the joys of living with family history. The Kruitwagen and Hajenius families organize taste evenings of Hajenius cigars and Scotch whisky at an old stone factory. During these evenings the visitors get three Hajenius cigars, three Single Malt whisky’s and three local bites that enhance the taste experience.
With ambitions to double innovation, Taco Bell is sharing exclusive insights into its plan to R.I.N.G. The Bell for winning in the years ahead! The 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
In response to a call from radio station Studio Brussels for students to send their student recipes, top chef Sergio Herman has made a selection of hundreds of several recipes. These meals are pimped by the chef himself and are collected in the book Pimp your F**king KOTFOOD.
Visitors of warehouse ‘the Bijenkorf’ in Amsterdam can enjoy exclusive cuvées in the Moët & Chandon Bar from November 15th to New Years Eve. Drinks are served with bites by chef Pascal Tingaud. The temporary bar is open at the same times as the warehouse.
Strongbow Gold Cider launches an interactive cap with London based creatives from the ‘Work Club’ agency. The ‘Start Cap’ uses RFID technology to trigger any digital event possible. This can vary from a check-in function to lights or a confetti cannon. Watch the video.
Water brand Badoit took over one of the French RER trains on September 21st and turned this train into a restaurant. Tables were installed in seconds and the train travelers were surprised with a 3-course diner of chef Thierry Marx, accompanied by Badoit water of course. After every stop, a new course was served. Travelers react positive, but as well very surprised.
It started in the airline industry and hotels are offering different prices during the weekends; yield management. Slowly it appears in restaurants and other branches. A nice example is Restaurant Diverso in Nederweert (the Netherlands). On Monday till Thursday, they offering a special discount menu which will change each month.
Already spotted by Horecatrends.com, but still very innovative; this small bag for your French fries, a snack and the sauce.
Pop-up restaurant bar BAUT opens in the Wibautstraat on Friday the 12th of October. The kitchen of this 900 square meter restaurant is managed by chef Michiel van der Eerde. The doors close on the 31st of December 2014 because of urban renewal plans in the area. This restaurant is the first by the ‘Nu of Nooit’ (Now or never) company. The start-up by Job Keja, Michiel van der Eerde and Dick Leijen is focused on temporary and durable entrepreneurship in empty buildings.
This lemon juicer adds an extra luxurious touch to your table cutlery. The fancy tool is dishwasher safe.
In association with OpenTable, Foursquare is offering an online reservation service. Guests can make an online reservation in one of the OpenTable restaurants. Watch all the connected restaurants here.
Buitengoed the Panoven (Zevenaar) combines the joys of living with family history. The Kruitwagen and Hajenius families organize taste evenings of Hajenius cigars and Scotch whisky at an old stone factory. During these evenings the visitors get three Hajenius cigars, three Single Malt whisky’s and three local bites that enhance the taste experience.
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