This Monday café Vrijdag opened on the corner of the Amsteldijk and the Vrijheidslaan in Amsterdam. Owners Sikko de Jong and Reinout Ezinga want to create a ‘second living room’ for neighbours and offer an alternative for people in the South of Amsterdam for the (over)crowded city center. The interior is designed by ‘Koelhuis Frigo’ and has characteristic raw elements like stone, wood and steel.
Until October 1st Chef’s Table is located at pop-up location ‘Undercurrent’ in Amsterdam. Chef Jeffrey Verwey and his team will present accessible classical dishes on this floating restaurant at the IJ. From August 15 onwards there will be a recycle art gallery in Undercurrent as well. Curator Naleye Sultan Buddista will exhibit special –buyable- artworks in the build up to the Art & Design Recycling Fair 2014. The pop-up location is the former information center of ‘IJburg’.
Waving tentacles, a dish that breathes or wriggles around? Sounds unreal, but it is possible! With the project ‘Living Food’ Minsu Kim brings food to life. Through synthetic biotech artificial life can be created in dishes. The synthetic biology pearsin haute cuisine and molecular gastronomy, but Minsu Kim brings this to another level with the project ‘Living Food’.
An ice cream soda, refreshing, old-fashioned and blessed! The last couple of warm days I experimented with this drink from my childhood. The base is a soda with a scoop of ice cream. You don’t see this drink in the most restaurants, while it is a easy drink to make! My daughter especially liked the sweeter varieties with vanilla ice cream. Personally I find the variant with a dash of lime juice and lime ice cream with sprite delicious! Yesterday I served this drink to my colleagues and they found it wonderfully refreshing! I also made the Mojito ice cream soda with lime ice cream, it was very tasty! ^Marjolein.
There are more and more food sherpas in touristicareas. Food sherpas are local people who receive tourists and show them the city. Unlike tourist agencies, the food sherpas lead you to local restaurants where you normally wouldn’t come as a tourist. They take you on a local culinary discovery tour and not only tell you where to go, but also what to order in restaurants. For example food sherpas can be found in Paris, where they guide tourist to the not so touristy Paris.
Hotels could set up an agreement with local people to guide the hotel guests through the most local hotspots. This as reaction to the deployment of an AirBnB host, because the success of this concept is that tourists can stay at the local people
In the area around São Paulo, Brazil residents can share stories in a special and direct way. The project ‘Mensagens Que Brilham’ equipped the street lights with special lenses with printed text. In the evening when the streetlights are switched on, different messages of residents are projected on the streets. This project is developed for AES Eletropaulo, an energy company. But we think that this is a special way to transmit a message, or fun for events or as an eye catcher for the entrance of a restaurant or hotel.
Briggo has developed a robotic coffee machine in conjunction with Yves Behar and Fuseproject. The coffee machine ‘Briggo Coffee Haus’ offers people the opportunity to order a coffee through a touch screen or via a smartphone app. The range consists of many types of coffee, even with coffee syrups. The app will remember your favorite coffees. The Briggo Coffee Machine offers a fast and easy way to order a coffee, without any hassle or wait. At this point the coffee machine is tested at the University of Texas and will soon be at Bergstrom airport Austin.
Google will deliver wireless networks at Starbucks in the next year. Starbucks is planning to upgrade Wi-Fi in more than 7,000 of its stores in the United States over the next year, starting with the locations where the use of Wi-Fi is highest. Google will provide Wi-Fi access, the internet will be ten times faster and more accessible. In addition to speeding up the Wi-Fi, Starbucks and Google will also work together to improve the Starbucks Digital Network, a page where users are directed when accessing Wi-Fi.
The Dutch-Belgian company Vonker (specialized in cultural activities) organizes a 2.5 to 3 hour ‘Antwerp Beerwalk’ this summer. A guide takes you through the beer history of Antwerp by visiting the most famous pubs in Antwerp. The beer guide lets you taste four Antwerp beers at four cafés and reveals some secrets of Belgian Brew Masters. The ‘Antwerp Beerwalk’ lets people discover and taste Antwerp in a unique way.
10 Life Hacks you need to know for this summer! These Life Hacks are especially for consumers and we are looking for restaurant owners that would like to share some simple daily use tips with colleagues. If you do please send them to us. We would like to collect them and share them with the visitors of horecatrends. Of course with you as our source..
We couldn’t find an immersive Christmas Light Maze in Europe yet, howevere correct us if we are wrong. But we love the idea, another fun 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
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
This Monday café Vrijdag opened on the corner of the Amsteldijk and the Vrijheidslaan in Amsterdam. Owners Sikko de Jong and Reinout Ezinga want to create a ‘second living room’ for neighbours and offer an alternative for people in the South of Amsterdam for the (over)crowded city center. The interior is designed by ‘Koelhuis Frigo’ and has characteristic raw elements like stone, wood and steel.
Until October 1st Chef’s Table is located at pop-up location ‘Undercurrent’ in Amsterdam. Chef Jeffrey Verwey and his team will present accessible classical dishes on this floating restaurant at the IJ. From August 15 onwards there will be a recycle art gallery in Undercurrent as well. Curator Naleye Sultan Buddista will exhibit special –buyable- artworks in the build up to the Art & Design Recycling Fair 2014. The pop-up location is the former information center of ‘IJburg’.
Waving tentacles, a dish that breathes or wriggles around? Sounds unreal, but it is possible! With the project ‘Living Food’ Minsu Kim brings food to life. Through synthetic biotech artificial life can be created in dishes. The synthetic biology pearsin haute cuisine and molecular gastronomy, but Minsu Kim brings this to another level with the project ‘Living Food’.
An ice cream soda, refreshing, old-fashioned and blessed! The last couple of warm days I experimented with this drink from my childhood. The base is a soda with a scoop of ice cream. You don’t see this drink in the most restaurants, while it is a easy drink to make! My daughter especially liked the sweeter varieties with vanilla ice cream. Personally I find the variant with a dash of lime juice and lime ice cream with sprite delicious! Yesterday I served this drink to my colleagues and they found it wonderfully refreshing! I also made the Mojito ice cream soda with lime ice cream, it was very tasty! ^Marjolein.
There are more and more food sherpas in touristicareas. Food sherpas are local people who receive tourists and show them the city. Unlike tourist agencies, the food sherpas lead you to local restaurants where you normally wouldn’t come as a tourist. They take you on a local culinary discovery tour and not only tell you where to go, but also what to order in restaurants. For example food sherpas can be found in Paris, where they guide tourist to the not so touristy Paris.
Hotels could set up an agreement with local people to guide the hotel guests through the most local hotspots. This as reaction to the deployment of an AirBnB host, because the success of this concept is that tourists can stay at the local people
In the area around São Paulo, Brazil residents can share stories in a special and direct way. The project ‘Mensagens Que Brilham’ equipped the street lights with special lenses with printed text. In the evening when the streetlights are switched on, different messages of residents are projected on the streets. This project is developed for AES Eletropaulo, an energy company. But we think that this is a special way to transmit a message, or fun for events or as an eye catcher for the entrance of a restaurant or hotel.
Briggo has developed a robotic coffee machine in conjunction with Yves Behar and Fuseproject. The coffee machine ‘Briggo Coffee Haus’ offers people the opportunity to order a coffee through a touch screen or via a smartphone app. The range consists of many types of coffee, even with coffee syrups. The app will remember your favorite coffees. The Briggo Coffee Machine offers a fast and easy way to order a coffee, without any hassle or wait. At this point the coffee machine is tested at the University of Texas and will soon be at Bergstrom airport Austin.
Google will deliver wireless networks at Starbucks in the next year. Starbucks is planning to upgrade Wi-Fi in more than 7,000 of its stores in the United States over the next year, starting with the locations where the use of Wi-Fi is highest. Google will provide Wi-Fi access, the internet will be ten times faster and more accessible. In addition to speeding up the Wi-Fi, Starbucks and Google will also work together to improve the Starbucks Digital Network, a page where users are directed when accessing Wi-Fi.
The Dutch-Belgian company Vonker (specialized in cultural activities) organizes a 2.5 to 3 hour ‘Antwerp Beerwalk’ this summer. A guide takes you through the beer history of Antwerp by visiting the most famous pubs in Antwerp. The beer guide lets you taste four Antwerp beers at four cafés and reveals some secrets of Belgian Brew Masters. The ‘Antwerp Beerwalk’ lets people discover and taste Antwerp in a unique way.
10 Life Hacks you need to know for this summer! These Life Hacks are especially for consumers and we are looking for restaurant owners that would like to share some simple daily use tips with colleagues. If you do please send them to us. We would like to collect them and share them with the visitors of horecatrends. Of course with you as our source..
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