The famous Catalan chef cook Ferran Adrià presented an online encyclopedia called ‘La Bullipedia’ at the University of Barcelona. The project is a new revolution in gastronomy and is primarily adressed to chefs and cooking schools. Ferran Adrià expects that ‘La Bullipedia’ will be operational around January 2016.
Together with the Finnish company PowerKiss, McDonald’s is developing special tables to recharge your phone automatically when you put him on the table. By using the QI technology and a wireless power transmission the tables can transfer power to phones and / or headsets. At this moment, McDonald’s is testing the tables in Europe.
Bistro ‘Le Repas’ in Brazil is offering a free salad for any guest who rides his or her bike to the bistro in reward for being green. Sommelier Karen Ferrari was inspired by the number of cyclists she saw on a trip to Paris en introduced this action. The French-themed restaurant hopes that the reward will stimulate visitors to come by bike and also to inspire other companies to do something similar.
Class up your simple brown lunch bag with the waxed canvas lunch bags from ‘Peg and Awl’. The bags have sewn-in spot for handwritten notes to make it more special. Especially the handwritten notes or sayings are great to put even in a a plain brown lunch bag. And if you add a “free” item occasionally, your customers will know this rapidly by either word-of-mouth or through the social media.
Slow Food Italy conducted, together with a number of restaurants in Italy the campaign ‘Ne le Abbiamo tasche Ripiene!’ last week. This action (from March 6 until March the 17th) was launched to protest against the escalating incidence of food scandals. During this action chefs across the country prepared their traditional filled pasta dishes, revealed the recipe and the exact origin of the ingredients to their customers.
The Australian design firm HASSELL designed the ‘Urban Coffee Farm and Brew Bar’ for the Melbourne Food and Wine Festival. A total of 125 coffee trees have transformed the ‘Red Stairs’ (a popular public Amphitheatre in Melbourne) into a terraced coffee farm. Shipping containers, packaging crates and timber pallets have also been added to demonstrate the journey that coffee beans take. This will creates a unique experience while visitors sit among the trees sipping their coffee. More pictures at PSFK.
A nice new concept of molecular chef cook José Andrés. The cook has several restaurants in Washington and opened a cocktail bar named ‘Barmini’ in the space adjoining restaurant ‘Minibar’. More than one hundred artisan cocktails are crafted and served with the combination of art and science as well as tradition and technique. Earlier we saw that José Andrés applied his innovative style to the American cuisine at restaurant America Eats Tavern.
The famous red cups used in the United States are redesigned into a classy and fancy shape. The old red cups weren’t classy enough pouring wine into it so the Red Cup Living designed four new cups that debuted at the International Housewares Association show. The cups are also reusable.
Soon people will be able to get free access to 15 articles a day of the New York Times through the Starbucks Digital Network. Starbucks customers will be able to view three articles a day from five different sections. This action approach benefits for both companies, because it attracts people to visit Starbucks over a local coffee shop and it widens the reach of the New York Times.
Milan Gennissen and Frank van Nieuwhuizen, two young Dutch entrepreneurs, have developed an innovative version of the famous Italian lemon liqueur Limoncello: Limonchili. Limonchili is made from organic lemons from Sicily and combined with biological red peppers. The lemons are all hand peeled. The Limonchili contains 24% alcohol and has a soft taste that is enriched with the touch of red pepper which gives a slight tingling on the tongue. For the restaurants, Limonchili can be added as an extra course and be served between the dessert and coffee.
We discussed which products show up the most on social media, in all kind of shapes, flavours and colours, this year. The first product that 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
The famous Catalan chef cook Ferran Adrià presented an online encyclopedia called ‘La Bullipedia’ at the University of Barcelona. The project is a new revolution in gastronomy and is primarily adressed to chefs and cooking schools. Ferran Adrià expects that ‘La Bullipedia’ will be operational around January 2016.
Together with the Finnish company PowerKiss, McDonald’s is developing special tables to recharge your phone automatically when you put him on the table. By using the QI technology and a wireless power transmission the tables can transfer power to phones and / or headsets. At this moment, McDonald’s is testing the tables in Europe.
Bistro ‘Le Repas’ in Brazil is offering a free salad for any guest who rides his or her bike to the bistro in reward for being green. Sommelier Karen Ferrari was inspired by the number of cyclists she saw on a trip to Paris en introduced this action. The French-themed restaurant hopes that the reward will stimulate visitors to come by bike and also to inspire other companies to do something similar.
Class up your simple brown lunch bag with the waxed canvas lunch bags from ‘Peg and Awl’. The bags have sewn-in spot for handwritten notes to make it more special. Especially the handwritten notes or sayings are great to put even in a a plain brown lunch bag. And if you add a “free” item occasionally, your customers will know this rapidly by either word-of-mouth or through the social media.
Slow Food Italy conducted, together with a number of restaurants in Italy the campaign ‘Ne le Abbiamo tasche Ripiene!’ last week. This action (from March 6 until March the 17th) was launched to protest against the escalating incidence of food scandals. During this action chefs across the country prepared their traditional filled pasta dishes, revealed the recipe and the exact origin of the ingredients to their customers.
The Australian design firm HASSELL designed the ‘Urban Coffee Farm and Brew Bar’ for the Melbourne Food and Wine Festival. A total of 125 coffee trees have transformed the ‘Red Stairs’ (a popular public Amphitheatre in Melbourne) into a terraced coffee farm. Shipping containers, packaging crates and timber pallets have also been added to demonstrate the journey that coffee beans take. This will creates a unique experience while visitors sit among the trees sipping their coffee. More pictures at PSFK.
A nice new concept of molecular chef cook José Andrés. The cook has several restaurants in Washington and opened a cocktail bar named ‘Barmini’ in the space adjoining restaurant ‘Minibar’. More than one hundred artisan cocktails are crafted and served with the combination of art and science as well as tradition and technique. Earlier we saw that José Andrés applied his innovative style to the American cuisine at restaurant America Eats Tavern.
The famous red cups used in the United States are redesigned into a classy and fancy shape. The old red cups weren’t classy enough pouring wine into it so the Red Cup Living designed four new cups that debuted at the International Housewares Association show. The cups are also reusable.
Soon people will be able to get free access to 15 articles a day of the New York Times through the Starbucks Digital Network. Starbucks customers will be able to view three articles a day from five different sections. This action approach benefits for both companies, because it attracts people to visit Starbucks over a local coffee shop and it widens the reach of the New York Times.
Milan Gennissen and Frank van Nieuwhuizen, two young Dutch entrepreneurs, have developed an innovative version of the famous Italian lemon liqueur Limoncello: Limonchili. Limonchili is made from organic lemons from Sicily and combined with biological red peppers. The lemons are all hand peeled. The Limonchili contains 24% alcohol and has a soft taste that is enriched with the touch of red pepper which gives a slight tingling on the tongue. For the restaurants, Limonchili can be added as an extra course and be served between the dessert and coffee.
Bezoek horecatrends op
