The Movement hotel | Former Prison the Bijlmerbajes temporarily run by asylum seekers
4-7-2017
A part of the former and notorious prison ‘Bijlmerbajes’ becomes a pop-up hotel run by asylum seekers. At The Movement hotel, refugees will be trained to run a hotel and get back into the workforce, their chance to reintegrate. On the 4th of July, a crowd funding campaign is launched to enable this special project. The hotel is intended to open its prison doors early August and give their guests a once in a lifetime experience to explore and stay at the famous Bijlmerbajes before it gets demolished.
Trends we spotted | Week 23
9-6-2017
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others the latest foodtrend on Instagram, coffee caviar. And the designer fruit: white strawberries.
If you like to read the whole article, click the title. Enjoy reading!
Rooster Soup Company | All profit goes to charity
20-2-2017
At restaurant Rooster Soup Company in Philadelphia they help people in need by donating their profit to charity. Chef Michael Solomonov and his four partners at Federal Donuts made this possible via a crowdfunding campaign.
Trends we spotted | Week 6
10-2-2017
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others about the first gin school in Ireland and ReclaVilt, free personalized beer coasters.
If you like to read the whole article, click the title. Enjoy reading!
Best read articles in 2016
30-12-2016
At the end of 2016 we are not going to publish the ´Trends we spotted this week´. Instead of that we have collected the best read articles of last year. The top five articles are published below. We hope you will get inspired in 2017 just as you were in 2016 by our trends.
If you like to read the whole article, click the title. Enjoy reading!
Canadian Pacific Holiday Train | From coast to coast for the homeless
27-12-2016
It’s an annual tradition. For the 18th year, The Canadian Pacific’s annual Holiday Train will travel across Canada and the northern United States to raise money, food and awareness for food banks and hunger issues while hosting free concerts along the way.
Starbucks Red Cup Cheer Campaign in Europe
21-12-2016
The holidays are traditionally a time of giving. Starbucks Red Cup Cheer campaign which is currently taking place across Europe through December 24, is generating ‘Cheers’ for charity. During this period, a portion of Starbucks holiday beverage sales in Great Britain, the Netherlands, Switzerland, Austria and France will be directed to selected non-profit organizations.
Trends we spotted this week 50
16-12-2016
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week 2 small articles; a recipe to use chickenpea liquid, aka Aquafaba and bacon-flavoured mushrooms. In the Dutch article a couple of unique items from Dutch hotels and restaurants for the auction of 3FM Serious Request.
If you like to read the whole article, click the title. Enjoy reading!
Trends we spotted this week – week 33
19-8-2016
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week French fries served with soft ice cream, and a six course dinner served in a dumpster.
If you like to read the whole article, click the title. Enjoy reading!
De CowGum: kauwgom met vleessmaak
17-3-2016
Kauwgom kennen we sinds jaar en dag, in alle smaken en maten. De kauwgom die nu ontwikkeld is, is echter weer iets heel anders: de CowGum. Alles hieraan komt neer op vlees. De smaak, de geur en de kleur zorgen voor een vlees-achtige ervaring en met een reden.
