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.
Growing vegetables on rooftops is already known. But growing vegetables and fish on a rooftop is new. The German company Frisch vom Dach is planning to exploit a roof on a old malthouse in Berlin. Currently the company already placed an shipping container with an integrated fish tank and an attached greenhouse, this container version operates on a closed water cycle whereby fish waste fertilizes the plants, and the plants purify the water. See the initiative here.
Van Spronsen & Partners hospitality consultancy has researched the wellness branch in the Netherlands. The focus of this research is the visitors’ view. The results of 800 questionnaires provide a clear and honest picture of both the visitors and non-visitors. The Dutch report provides insights on the motives and thoughts of the non-visitors (and thus potential visitors) and gives wellness related companies the tools to anticipate on the expectations of their target group.
This bag is made of old fabrics from airplanes, like the leather of the chairs and the curtains. The bag is made by Tierra Ideas in co-operation with Delta Airlines.
You can find this restaurant “Tusen” in Sweden’s ‘Ramundberget’ Mountains. This beautiful building is made from locally sourced materials and boasts its own water and sewage system, designed by Murman Arkitekter. The restaurant, which is an apres-ski bar as well, serves Swedish food and offers shelter against the cold for tourists. Tusen is Swedish for thousand.
The National Restaurant Association (USA) asked almost 1800 professional chefs about their opinion of the trends for 2012. They said about 223 items if it was a hot trend, yesterdays news or a perennial favourite. The results of the survey tell us that healthy food for kids, the use of local products, sustainability and social media are really important in 2012. Check youtube or the whole article for more information.
The Swedish company Lantmannen stimulates singles to date and make use of their leftovers, to create an environmentally friendly date. Members should combine their leftovers to cook a meal with another person. By visiting the website and selecting 5 ingredients, a match with another person can be found. It is a nice and original way of preventing waste of food.
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A dozen of international chefs searched for an answer to the question if ecology and gastronomy go well together. The chefs organized a challenge to compose a meal of local products, while using as little energy as possible. The result was an unprecedented, uncooked meal with the original taste of the products. ‘Cook it Raw’ takes the chefs from destination to destination, to cook with local products at each location. Nespresso, a partner with the same values, is closely involved with the project.
Los Panderos is a Brazilian website that offers a subscription-based bread delivery. For around 33 dollars a month, the company will deliver 3 breads per week. The bread is made without preservatives, semi-cooked and can be stored for up to two weeks.
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 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.
Growing vegetables on rooftops is already known. But growing vegetables and fish on a rooftop is new. The German company Frisch vom Dach is planning to exploit a roof on a old malthouse in Berlin. Currently the company already placed an shipping container with an integrated fish tank and an attached greenhouse, this container version operates on a closed water cycle whereby fish waste fertilizes the plants, and the plants purify the water. See the initiative here.
Van Spronsen & Partners hospitality consultancy has researched the wellness branch in the Netherlands. The focus of this research is the visitors’ view. The results of 800 questionnaires provide a clear and honest picture of both the visitors and non-visitors. The Dutch report provides insights on the motives and thoughts of the non-visitors (and thus potential visitors) and gives wellness related companies the tools to anticipate on the expectations of their target group.
This bag is made of old fabrics from airplanes, like the leather of the chairs and the curtains. The bag is made by Tierra Ideas in co-operation with Delta Airlines.
You can find this restaurant “Tusen” in Sweden’s ‘Ramundberget’ Mountains. This beautiful building is made from locally sourced materials and boasts its own water and sewage system, designed by Murman Arkitekter. The restaurant, which is an apres-ski bar as well, serves Swedish food and offers shelter against the cold for tourists. Tusen is Swedish for thousand.
The National Restaurant Association (USA) asked almost 1800 professional chefs about their opinion of the trends for 2012. They said about 223 items if it was a hot trend, yesterdays news or a perennial favourite. The results of the survey tell us that healthy food for kids, the use of local products, sustainability and social media are really important in 2012. Check youtube or the whole article for more information.
The Swedish company Lantmannen stimulates singles to date and make use of their leftovers, to create an environmentally friendly date. Members should combine their leftovers to cook a meal with another person. By visiting the website and selecting 5 ingredients, a match with another person can be found. It is a nice and original way of preventing waste of food.
{youtube}8e2ZHTik2jM&feature{/youtube}
A dozen of international chefs searched for an answer to the question if ecology and gastronomy go well together. The chefs organized a challenge to compose a meal of local products, while using as little energy as possible. The result was an unprecedented, uncooked meal with the original taste of the products. ‘Cook it Raw’ takes the chefs from destination to destination, to cook with local products at each location. Nespresso, a partner with the same values, is closely involved with the project.
Los Panderos is a Brazilian website that offers a subscription-based bread delivery. For around 33 dollars a month, the company will deliver 3 breads per week. The bread is made without preservatives, semi-cooked and can be stored for up to two weeks.
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