A very special opener
This ‘sexy’ fridge magnet also opens bottles effortlessly. Easy for on the fridge because the powerful non-slip magnet, also usable as paper holder.
This ‘sexy’ fridge magnet also opens bottles effortlessly. Easy for on the fridge because the powerful non-slip magnet, also usable as paper holder.
The Bojito is an alcohol free interpretation on the very popular drink: Mojito. The Bojito is a fresh, slightly sparkling cocktail which is refreshing during hot temperatures. You can make Bojito extra tasty with a pear syrup or cucumber syrup. Click here for the recipe.
Perfect for all cafes and restaurant, the Bottlebob. Enjoy your drink on the terrace without the annoyance of wasps for example.
Cornelis combines art, culture and gastronomy. The purpose of Cornelis is ‘providing a total experience, exchange, interaction and reinforcement between different worlds and develop knowledge. Cornelis organizes breakfast meetings and inspiration sessions with a good lunch, look and taste are part of the overall concept. Food is preferably an integral part of an event. Food brings people together and provides them with new energy.
TastyTables is created to make an attractive, price-conscious and always tasty offer to potential guests. TastyTables offers a marketing tool as well; a profile of your restaurant with a description and pictures. The site is launched at 1 June 2012.
At the Electric cinema in London’s Notting Hill you get a numbered package before the movie starts. During the film, the numbers that correspond with the package are shown in the movie. At that moment you have to eat its content. The way your mouth feels after eating the content corresponds to what happens on the screen, this increases the fully experience.
Watermelons are delicious and give you a real summer vibe. But you can do much more with a watermelon, for example making a cake.
From 14 May cooks in restaurant can experiment for free with a new concept for eating out of of home: the Dutch Ik durv! (English for I dare) The dishes of ‘durv’ contain herbal alternatives for meat. The concept stands for variation, nutritious, surprising and responsible. The cooks can order a sample pack until the 30th of June. The challenge for the chefs is to made a neat dinner with the sample pack.
Hans van Wolde, chef and owner of the two-star-restaurant Beluga in Maastricht (the Netherlands) has develop an ice cream for Albert Heijn (Dutch supermarket chain). The ice cream has a special flavor combination: pineapple, coconut, lemon, passion fruit and banana mixed and placed on a stick. Sorry, but only available in the Netherlands!
The Argentinian and Mexican restaurant El Paso in Hindeloopen, Friesland, the Netherlands has his own growth measure pole. Their restaurant is a seasonal business, during the first visit of kids they measure them, put a mark with their name and date on the growth pole. The children and parents love it and it’s fun to see how big they become over the years. And a lot of parents do come back when in the neigborhood!
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 ‘sexy’ fridge magnet also opens bottles effortlessly. Easy for on the fridge because the powerful non-slip magnet, also usable as paper holder.
The Bojito is an alcohol free interpretation on the very popular drink: Mojito. The Bojito is a fresh, slightly sparkling cocktail which is refreshing during hot temperatures. You can make Bojito extra tasty with a pear syrup or cucumber syrup. Click here for the recipe.
Perfect for all cafes and restaurant, the Bottlebob. Enjoy your drink on the terrace without the annoyance of wasps for example.
Cornelis combines art, culture and gastronomy. The purpose of Cornelis is ‘providing a total experience, exchange, interaction and reinforcement between different worlds and develop knowledge. Cornelis organizes breakfast meetings and inspiration sessions with a good lunch, look and taste are part of the overall concept. Food is preferably an integral part of an event. Food brings people together and provides them with new energy.
TastyTables is created to make an attractive, price-conscious and always tasty offer to potential guests. TastyTables offers a marketing tool as well; a profile of your restaurant with a description and pictures. The site is launched at 1 June 2012.
At the Electric cinema in London’s Notting Hill you get a numbered package before the movie starts. During the film, the numbers that correspond with the package are shown in the movie. At that moment you have to eat its content. The way your mouth feels after eating the content corresponds to what happens on the screen, this increases the fully experience.
Watermelons are delicious and give you a real summer vibe. But you can do much more with a watermelon, for example making a cake.
From 14 May cooks in restaurant can experiment for free with a new concept for eating out of of home: the Dutch Ik durv! (English for I dare) The dishes of ‘durv’ contain herbal alternatives for meat. The concept stands for variation, nutritious, surprising and responsible. The cooks can order a sample pack until the 30th of June. The challenge for the chefs is to made a neat dinner with the sample pack.
Hans van Wolde, chef and owner of the two-star-restaurant Beluga in Maastricht (the Netherlands) has develop an ice cream for Albert Heijn (Dutch supermarket chain). The ice cream has a special flavor combination: pineapple, coconut, lemon, passion fruit and banana mixed and placed on a stick. Sorry, but only available in the Netherlands!
The Argentinian and Mexican restaurant El Paso in Hindeloopen, Friesland, the Netherlands has his own growth measure pole. Their restaurant is a seasonal business, during the first visit of kids they measure them, put a mark with their name and date on the growth pole. The children and parents love it and it’s fun to see how big they become over the years. And a lot of parents do come back when in the neigborhood!
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