Starbucks recycled shipping containers to a Starbucks coffee shop in Tukwila, Washington. Starbucks used in total four shipping containers to build the coffee shop, it is decorated in the style that people would expect from Starbucks. The coffee shop is a initiative from Starbucks to stimulate the use of green buildings and environmental design in the retail. Another keen example of container upcycling.
This week, the Trendgids.com (Dutch) is presented and published. Tackle opportunities, creativity, collaborate and innovation dominate this edition. Trendgids.com is a free digital magazine in which experts, including Marjolein van Spronsen (Horecatrends / Van Spronsen & Partners), give their vision on hospitality in 2012. This magazine is intended to be a source of inspiration for entrepreneurs of the industry.
Last week the fifth store of GooodyFooods opened in Apeldoorn. Apart from the 100% biologic supermarket, there is a 35 seat biologic café as well. GooodyFooods’ goal is nationwide coverage within two years.
No longer squeezing lemons. With the new design from quirky.com you can instantly spray the lemon juice from a fresh lemon. You can put the spray directly into the fruit. It’s still unknown when the product gets into production.
The Czech designer Martin Jakobsen had designed a whole new type of wineglass. The design is special because it is an laying glass. The difference with a traditional wine glass is that it has no foot. Handy because falling over is history now.
The first island of the Dubai World project is opened this week. The Island has different luxurious facilities including a 100 seat restaurant. The exclusive island can cost members up to $10,890 per year.
During the Open’er Music Festival in Poland, Heineken gave away personalized stickers with QR-codes. The brewer wanted to stimulate more interaction between the visitiors and introduced the slogan ‘Open your world’. The ice breaker was called ‘U-code’ and was requested and printed 5.000 times in four days.
The website masterofmalt.com provides a ‘lab’ to mix ten different flavors of whisky. Dose it by millilitre and personalize the label.
On the website of Normann Copenhagen are these unusually designed glasses displayed. These glasses are designed to enhance the bouquet, temperature and volume of fine cognac.
How do we feed our cities in the future? That is a central question at the Food Forward exhibition in The Hague from the 15th of January till the 1st of April. This December Arne Hendriks and Harold de Bree cooked an ostrich as if it was a giant chicken. If humans would shrink to 50 centimeters, chickens would provide the same amount of meat in comparison. According to Arne Hendriks, the solution to food problems lies in shrinking people. This is one of the solutions shown at ‘Food Forward’, some solutions are more realistic than others.
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
Starbucks recycled shipping containers to a Starbucks coffee shop in Tukwila, Washington. Starbucks used in total four shipping containers to build the coffee shop, it is decorated in the style that people would expect from Starbucks. The coffee shop is a initiative from Starbucks to stimulate the use of green buildings and environmental design in the retail. Another keen example of container upcycling.
This week, the Trendgids.com (Dutch) is presented and published. Tackle opportunities, creativity, collaborate and innovation dominate this edition. Trendgids.com is a free digital magazine in which experts, including Marjolein van Spronsen (Horecatrends / Van Spronsen & Partners), give their vision on hospitality in 2012. This magazine is intended to be a source of inspiration for entrepreneurs of the industry.
Last week the fifth store of GooodyFooods opened in Apeldoorn. Apart from the 100% biologic supermarket, there is a 35 seat biologic café as well. GooodyFooods’ goal is nationwide coverage within two years.
No longer squeezing lemons. With the new design from quirky.com you can instantly spray the lemon juice from a fresh lemon. You can put the spray directly into the fruit. It’s still unknown when the product gets into production.
The Czech designer Martin Jakobsen had designed a whole new type of wineglass. The design is special because it is an laying glass. The difference with a traditional wine glass is that it has no foot. Handy because falling over is history now.
The first island of the Dubai World project is opened this week. The Island has different luxurious facilities including a 100 seat restaurant. The exclusive island can cost members up to $10,890 per year.
During the Open’er Music Festival in Poland, Heineken gave away personalized stickers with QR-codes. The brewer wanted to stimulate more interaction between the visitiors and introduced the slogan ‘Open your world’. The ice breaker was called ‘U-code’ and was requested and printed 5.000 times in four days.
The website masterofmalt.com provides a ‘lab’ to mix ten different flavors of whisky. Dose it by millilitre and personalize the label.
On the website of Normann Copenhagen are these unusually designed glasses displayed. These glasses are designed to enhance the bouquet, temperature and volume of fine cognac.
How do we feed our cities in the future? That is a central question at the Food Forward exhibition in The Hague from the 15th of January till the 1st of April. This December Arne Hendriks and Harold de Bree cooked an ostrich as if it was a giant chicken. If humans would shrink to 50 centimeters, chickens would provide the same amount of meat in comparison. According to Arne Hendriks, the solution to food problems lies in shrinking people. This is one of the solutions shown at ‘Food Forward’, some solutions are more realistic than others.
Bezoek horecatrends op
