Burger Kitchen by New York Pizza
30-12-2015
Since yesterday (29 December, 2015), The Burger Kitchen, the hamburger by New York Pizza can be ordered in the Netherlands. During 2015 New York Pizza has researched and tested the way to deliver a perfect, warm hamburger. Having started as a pioneer in the pizza market (1993) New York Pizza is now going to create a market for delivering luxurious burgers. As the first chain in the Netherlands, New York Pizza has created a deluxe burger, made of pure beef with no artificial ingredients, to deliver.
Burger Kitchen
According to the CEO of New York Pizza, Philippe Vorst, is their hamburger, which they called ‘Burger Kitchen by New York Pizza’, made of 100% top quality beef, pepper, salt and love for the profession. At New York Pizza the delivery process is one of the core activities and this process is well managed. This allows them to ensure that they deliver a hot hamburger.
For the Dutch hamburger market Philippe Vorst foresees a big growth. According to the latest Foodshopper Monitor by FSIN (FoodService Institute Netherlands) the Dutch eat on average 25 hamburgers a year. The average American in contrary eats 150 hamburgers a year. In addition, the Monitor reports a sharp increase and continued demand for honest and fresh fast casual food, which include hamburgers.
Roast Chicken Bar, a hip chicken concept
17-12-2015
On Sunday, 13 December a new restaurant, the Roast Chicken Bar has opened in Haarlem (The Netherlands) on the Turfmarkt. A hip chicken concept with rotisserie chicken!
The initiators and owners of Roast Chicken Bar, Bas Lammersen and Michael Kras want to create a place where you can eat the best chicken of Haarlem and surroundings. The hen and her eggs are the highlights on the menu. The eggs are served in many ways, for example as ‘Egg Store Sliders’ (in a brioche bowl) with names like ‘The Hangover’ (egg with bacon and gorgonzola). And ‘The Eggsperience’ including an Avo & Egg combination which is really appealing! In addition there are some classics on the menu such as Egg Benedict and Florentine and snacks, salads and sides such as bio chips with homemade mayo. We think that the menu sounds good. When we are in Haarlem, we most certainly will visit the Roast Chicken Bar!
Hip chicken concept
In March 2015 our colleague Guido Verschoor wrote in his blog (unfortunately only in Dutch) that he expected a revival of chicken concepts in the coming months. Partly based on rotisserie chicken concepts in New York, such as Papa Poule, but also closer to home, Poule Poulette in Antwerp. This is what happening now, in a fairly rapid pace! Even in Haarlem they have a second chicken concept: De Kippenhal.
We wish Michael and Bas lots of fun in their new business and success of course! ^Marjolein
CROQUÉTJE! a pulled pork-croquette
3-12-2015
Sausage-maker Paul van den Hooven from Wild Vleesch in Rotterdam, has developed his own croquette under the name of CROQUÉTJE! The first CROQUÉTJE is a croquette with pulled pork containing meat low & slow smoked on a barbecue. The artisanal products Paul sells are based on his obsession of the American Style barbecue.
CROQUÉTJE!
Pulled pork which Paul prefers to call ‘rafelvarken’, as they say it in his hometown Rotterdam, is one of the most well-known dishes in the American world of barbecue. Paul makes his handmade croquette with real pulled pork, smoked slow & low on the barbecue. This really brings out the taste of the smoked pulled pork. For the croquette he developed a rub for the meat and a mix of spices for the salpicon. The meat originates from Dutch bred pigs. The pulled pork croquette is the first in the series of CROQUÉTJE!
Availability
CROQUÉTJE! is for sale on the website of Wild Vleesch for the hospitality industry, commerce and consumers. Wild Vleesch can also be found at the ‘Oogstmarkt’ in Rotterdam, the croquettes are part of the assortment. In Brasserie STROOM in Rotterdam guests can already enjoy a pulled pork-croquette. We look forward to taste them and we will let you know once we did!
Croquette made of Shiitake mushrooms
3-12-2015
A croquette with Shiitake mushrooms. Shiitake mushrooms are healthy, delicious and a good substitute for meat. FungiFuturi grows delicious and super nutritious mushrooms in the cellar of an abandoned office building in Eindhoven. They are crowdfunding an innovative snack line of mushrooms. The first product of the line is the shiitake croquette, they presented these croquettes during the Dutch Design Week last October. The video above is about the shiitake croquette, with still 12 days to go, the project has already been funded for 144%.
Shiitake mushrooms fresh from the city farm for mushrooms
The founder of the city farm for mushrooms is Doreen Westphal. She is a designer and founder of ‘Mensch Made’. Doreen has a mission: to produce nutritious food without further exhausting of the earth. Mushrooms are tasty, healthy and contribute to the ‘circular economy’ involving the maximum reuse of raw materials without impairment loss. Doreen: “Mushrooms are my great passion. That is why I founded the city farm for mushrooms in Eindhoven in May 2015 and called it: FungiFuturi.”
Dorset’s culinary food plaza along the highway
13-11-2015
A collaboration between AVIA and Willem Dankers’ restaurant Dorset creates a gastronomic experience in their food plaza along the highway, A1 (Lonnekermeer).
The term full service gas station takes on a whole new dimension. Thanks to a unique partnership between AVIA and restaurant Dorset in Borne, a visit to the renewed gas station along the A1 will become a gastronomic experience. Homemade pasta, stewed veal cheeks or fresh baked sourdough bread instead of a simple meatball. Gastronomy along the highway!
Dorset’s culinary food plaza – service, convenience and quality
The renewed AVIA gas station will be reopened by the end of this year. Willem Dankers of restaurant Dorset in Borne was asked to create a new concept regarding the food-related activities. AVIA’s Niek Weghorst: ‘A full service gas station is all about service, convenience and quality. Our customers, no matter how diverse, should experience a moment of rest like at home. In our vision this includes tasty and healthy food.’
Truckers eating stewed veal cheeks?
The concept, a food plaza with a spacious kitchen and a counter with a variety of fresh products, meals, fruits, delicacies and snacks. Both to take with you or eat in, says Willem Dankers: “The concept is based on fresh, healthy products and meals with a lot of variation, taste and of course quality. For example customers can order a fresh, homemade pasta, lasagne, hot chicken, stewed veal cheeks or an organic cappuccino with a warm muffin. Fresh fruit and delicacies. In other words, a complete assortment of food with with plenty of choice with an international look and feel. Of course, everything is top quality, delicious and tasteful.”
All products get a Dorset quality label, the restaurant has recently been awarded a Bib Gourmand, and is listed in the top hundred best restaurants of The Netherlands and a member of the Alliance Gastronomique.
Culinary take-a-way or the classic meatball
Dorset’s food plaza is not only for visitors. Next to the standard assortment, there are also ‘take-a-way’ dishes on the menu. The menu will be updated regularly. “We want to offer as many variation and surprises as possible, in fact the same way we work in our restaurant.” Says Willem Dankers.
Inspiration
An unique collaboration between a gas station and a local restaurant. In 2011 we spotted collaborations between supermarkets and local restaurants in England. Look around in your surroundings with whom you can collaborate and both profit from it!
Will pupcakes become a trend in Europe?
28-10-2015
Will the trend of pupcakes and homemade dog treats also get to Europe? And what can you as a restaurant or hotel owner do with this trend?
Pupcakes, it should not get any crazier
That dog owners in America love to pamper their dogs, is well known. Dog clothes, even from well-known designers are for sale everywhere. And since the owners are crazy about cupcakes, they’re also crazy about pupcakes. Sometimes the American dog owners go one step further with parties for the dog, including pupcakes and homemade dog treats. Whilst on October 4, International Animal Day, most pets in Europe just get a bone or an extra stroke. Nonetheless all photos on Pinterest are fun to watch!
Pupcakes as inspiration for restaurant or hotel owners
How nice would it be if your restaurant at the beach or in the vicinity of dog walking fields, also offers a menu for the dog? We’re not talking about a standard cookie from the store, but a homemade ‘pupcake’ menu. The dog owner can take his or her dog out for lunch! On Pinterest you can find many different recipes for pupcakes and their icings.
In America they know how to celebrate, the bigger the better, but in Europe it would be great if you have one or two pupcakes on the menu for people’s best friend. Such an incredible welcoming gesture!
Berlin’s first Salmon Kebab
21-10-2015
The so called ‘Lachdöner’ from Rauch Zeichen consists of juicy salmon, cucumber, tomato, crispy fresh onion, well-seasoned with homemade honey-mustard-dill sauce and conveniently packed in traditional flatbread.
Salmon Kebab
Berlin’s new specialty, the ‘Lachdöner’ is invented by the self-made entrepreneur and amateur fisherman Ronny Unger. Often there are long lines waiting in front of the ‘Rauch-Zeichen’- food truck, that drives from market to market around Berlin. Beside the Salmon Kebab they also serve a salmonwrap, fish fries, fish buns and smoked fish. Most fish is bought at the company ‘Fischerei Angermünde’ in Uckermark but the salmon comes from antibiotic-free fish farms in Norway. The smoked fish is smoked over beech wood. For his fish ideas Ronny Unger has been awarded the ‘Seafood Star 2015’ as best starter in fish in Germany. Check out the Facebook page of ‘Rauch Zeichen’ for more information.
Inspiration
Check out other kebab concepts;
Like the robotic arm that slices the meat at restaurant ‘Super Kebab’ in London. Or the first European location of Baba Rafi that recently opened in Alkmaar. In Asia, the chain has more than 1,300 locations and the location in Alkmaar serves a kebab adapted to the European market, Kebab 2.0. And in Paris ‘Grillé’ serves a kebab that even the biggest snob can’t wait to be in line for! A Fancy Kebab or as the French say; ‘kebabs quasi gastronomiques’.
Croquettes made of 100% organic spelt
20-10-2015
An article about one of our Dutch prides, our ‘kroketten en bitterballen’ (croquettes and small croquettes). Royal Spelt created the first croquettes made of 100% organic spelt. Prepared with fresh herbs, vegetables and the best organic beef.
Royal Spelt makes croquettes made of 100% organic spelt
Royal Spelt wants to make the tastiest and best snacks in the Netherlands, made of 100% natural and organic ingredients and 100% spelt. Their slogan ‘Pure nature in a jacket of spelt’. Royal Spelt has chosen for the Eko-grain spelt, consisting of a mixture of vitamins, minerals, carbohydrates and fats. The Eko-grain spelt also has a high protein percentage and is rich in amino acids. In addition is the filling made of biological meat without artificial colors, flavors or fragrance and the salpicon is made with spelt flour.
Healthier snack
Okay, the croquette will still be fried, but for the group of people who consciously checks the ingredients of the products they eat, the croquette is a healthier alternative. The demand for organic and spelt products increases and as ‘organic snacks’, these croquettes are an addition for caterers, restaurants and snack bars.
Royal Spelt delivers their products to companies with a conscious mind for healthy but tasty food. The aim is to make the best and most responsible croquette of the Netherlands and develop more flavours.
Robotic arm to slice kebab.
16-10-2015
Super Kebab in Stoke Newington, North London has introduced a new robotic arm to slice their döner meat. We noticed some technical improvements excluding a lot of manual labour.
At Super Kebab they’re working with a robotic arm
The user controls the robot with a remote control enabling him to adjust the speed and the thickness of the slices. If you watch the video, you will notice that the slices are very thin making your döner kebab more yummy!
The robotic arm is made by Atalay döner in Istanbul, Turkey. They installed the first Robotic arm in the United Kingdom at Super Kebab in London. The robotic arm glides up and down the tower of meat guided by sensors. The owner Hakan Gorenli is very happy with his investment (around 5.000 pounds) and thinks many kebab restaurants will follow. His customers are happy with the precise and hygienical way the meat is cut.
Robots in the hospitality industry
We recently wrote about the healthy fast food (lunch) restaurant ‘Eatsa’ in San Francisco that looks more like an electronics store than a restaurant. There is no staff to take orders and everything is fully automated. The founders of Eatsa promise faster, more nutritious, affordable and tastier meals. This is realized without staff at the front of the restaurant, like the robotic arm that reduces the manual labour. In the hotel section we spotted The Hen-na hotel that opened this summer and is staffed with robot receptionists, porters, cleaners and waitresses. Are robots slowly taking over? I hope that hospitality remains human. 😉 ^Marjolein
A breadstick crust at the pizza of Pizza Hut
14-10-2015
Pizza Hut created ‘The Twisted Crust Pizza’, this pizza combines pizza and breadsticks. The pizza features a tearable, dippable breadstick crust with a choice of 2 dipping sauces…
A breadstick crust?
Pizza Hut introduced the twisted crust pizza 21 September in the USA. The company loves to stretch the possibilities of the old-fashioned pizza. Like the hotdog pizza with a hotdog in the crust and their ‘doritos crunchy crust pizza’, we wrote about last year.
Jared Drinkwater, vice president of marketing at Pizza Hut: “We are not afraid to experiment with new and innovative flavor combinations for our food, but sometimes it’s the most obvious innovations that amaze us the most – and Twisted Crust is an example of an innovation that has done just that. We know America loves our pizza, but we have an enormous, loyal group of Pizza Hut breadstick lovers out there, too. We believe our new Twisted Crust Pizza is the ultimate flavor combination of these two popular items that consumers will absolutely love.”
Inspiration
We have seen some unusual pizza combinations in the Netherlands as well. Like last year, the sauerkraut pizza from Domino’s Pizza. Pizza Hut only serves a pizza with a crust stuffed with cheese in the Netherlands though. We wonder what pizza variations we will see this winter in the Netherlands! Anyway the ‘Twisted Crust Pizza’ can be added to the list of 10 times pizza inspiration.
