JustTea’s Purple Leaf Tea is a new category of tea, completely unique to the world market. When a few drops of lemon are added to the tea, the liquid changes to an enhanced purple-pink colour. Besides that, the tea also offers some great health benefits and supports small-scale farmers.
Bij Hotel de Borgh in Zevenbergen, Noord Brabant kun je in combinatie met een vergadering, lunch of diner een workshop ‘drone vliegen’ boeken! Een mooie manier om in teamverband de basisvaardigheden van het ‘drone vliegen’ te leren. read more
CaliBurger has partnered with NEC Corporation of America to roll out self-ordering kiosks using NeoFace® facial recognition software. This software is used to identify registered customers and pull up their loyalty accounts and order preferences. The kiosk pilot program is now at CaliBurger’s Pasadena location, where the Quick Serve Restaurant chain showcases new technologies developed by its parent company, the Cali Group. The new facial recognition self-ordering kioks were on display at the NRF 2018 in New York last week. read more
If you’re walking down the street in the UK and happen to see a polar bear on wheels headed your way, don’t worry – it’s just Cartoon Network’s latest furry creation to celebrate the return of their pop culture gem ‘We Bare Bears’, airing every day at 4:30pm this month. The Bearista truck will visit different cities and serves Grizzlychoc, BabybearChino or Pandacino, even better you can take a bear-hug selfie with the stars of the show. read more
We think that every entrepreneur loves to know what goes on in the head of his or her guests. What do they really like about the food? Too much taste, too little? Should the portions be smaller or larger. Questions that aren’t easy answered. Yumpingo is a platform that ensures that feedback from guests can be directly converted into adjustments to the menu. read more
At Horecatrends we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.
This week, amongst others about the art of matching beers with desserts and a Pizza Run will be organized in London.
Click on the title if you would to read the full article. Enjoy reading! read more
Popcorn remains a popular product to experiment with, even in 2018. The latest taste we have encountered is ‘beer popcorn’, popcorn with beer flavors. Created and made by Pub-Corn, which has several alcohol infused popcorn flavors in the assortment, like Irish cream and Pina Colada. read more
While we were checking new sources for pancake inspiration we came across a press release from Sonic Drive In in February 2017 about their returning breakfast item: The pancake on a stick. Perfect for those who love pancakes and sausages. It has been an item at their breakfast menu before and although we can’t find it at their current menu we would love to share this inspiration with our European audience.
During the Dutch Horecava GRO (Green Recycled Organics) presented the Blended Burger® to the hospitality industry. This hamburger new style consists of a tasty mix of oyster mushrooms grown on coffee grounds and high quality Dutch milk beef. A healthy, tasty and responsible alternative for the traditional burger and yet another initiative to gradually reduce our meat consumption. read more
Moonshine Raceway is a new sporting activity which provides the opportunity to experience the thrills and spills of REAL motorsport. It’s safe, inexpensive and great fun! Drivers will be invited to take the wheel of one of 10 perfectly performance matched top range super-cars, using real steering and pedal controls to pilot their cars to victory. The first Moonshine raceway opened last year at the pub and microbrewery ‘The Four Thieves’ in London. Would these kind of funny and attractive arcade games lure people back in pubs?
Setsuzo Tanaka, the technical development manager at D&T Farm
Mongee Banana, pronounced as ‘mon-gay’, is a new fruit product from Japan and has an edible peel. The name ‘Mongee’ means ‘incredible’ and is grown by D&T Farm in Japan’s Okayama Prefecture. They use the ‘Freeze-thaw’ awakening method, which allows the tropical fruit to grow in Japans cooler climate. read more
At Horecatrends we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.
This week, amongst others about how to deal with politics as a chef and Walt Disney is getting a wine bar.
Click on the title if you would to read the full article. Enjoy reading! read more
Starbucks Blonde Espresso – a light roast that’s smooth and subtly sweet– is a permanent menu item complementing the boldness of Starbucks Signature Espresso Roast originally introduced more than 40 years ago. Customers across the U.S. will now be able to order any handcrafted espresso beverage with their choice of “Starbucks® Signature” or “Starbucks® Blonde” espresso, including Starbucks Caffe Latte, Cappuccino, Flat White, Macchiato and Americano beverages. read more
Marijuana is becoming a multibillion dollar industry after several US states decided to legalize the use of recreational marijuana about a year ago. Estimations are suggesting the market could be worth over US$50 billion annually by 2026. Besides smoking marijuana, there are plenty other ways to get the marijuana into your body. One of the latest innovations comes from a California winery that created the world’s first alcohol-free, marijuana-infused Sauvignon Blanc.
The chocolates from Voice Chocolate are all unique chocolates made on the basis of your voice. The idea came from the Japanese telecom company NTT DoCoMo, especially for Valentine’s Day 2017. People could record a short message through an app that is eventually formed into chocolate. The recipient scanned this message in the unique chocolate bar in a AR app that reads the design and plays the original message.
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
INK Hotel Amsterdam opened its doors at the Nieuwezijds Voorburgwal early April. INK Hotel Amsterdam is an innovative lifestyle hotel ‘where stories are yet to be written…’. The hotel owes its name to the history of the building. And also the interior can be traced back to the former owner, newspaper ‘De Tijd’. The themes ‘Stories, Ink & The Time’ played a role in the determination of the interior.
The hotel has 149 rooms, a garden room, standard business facilities, the ‘PRESSROOM’, patio’s, room service, breakfast-to-go, a gym, free Wi-Fi and a fast check in & out service. The facilities meet today’s expectations, from both local Amsterdam citizens and international guests.
For the interior the hotel collaborated with architect office ‘concrete Amsterdam’. The history of the three former Amsterdam canal houses has inspired the interior from where INK Hotel Amsterdam is built now.
The entrance of the hotel is a reflection of the canals of Amsterdam. You can find high bar tables at the reception along with ‘check-in- tablets’. ‘’We let the boundaries disappear between outside and inside at INK Hotel Amsterdam, with green, rough stones, glass walls and of course a lot of light’’ according to ‘concrete Amsterdam’.
The PRESSROOM is the ‘Drink & Eat’ concept of the hotel. This includes a restaurant, bar and a lounge. The floor consists of the same cement tiles print as in the pressroom. A part of the PRESSROOM is the Library Lounge with a fireplace, leather banks, wood tones and a lot of books.
Dell employees in Amsterdam don’t have to wait in line anymore at the cashier in the company canteen. Since a short while they order and pay their own lunch with a special “Dell Cafe” app, the package can be picked up a little later.
eMove.me was commissioned by caterer ‘Van Laar Catering’ to develop the Dell Café concept. The app is designed and developed by YES.TAP.
The app has an integrated payment service so that the employee can recharge by phone. This “e-Wallet” saves the employee time, leaving more time to enjoy his lunch. The app works ‘cashless’: customers pay a prepaid credit. The transaction capabilities are an interesting alternative to the recently disappeared chipknip. Additionally, less cahiers are needed and transaction costs are lower.
According to Martijn Lukaart CEO eMove.me there is no need to stand in a row anymore in the retail and catering industry. eMove.me is an independent and exclusive distributor of several m-commerce solutions. Earlier, we wrote about the order application at foodcourt The World in Rotterdam where recently Open Tabs is implemented.
Good news for the wine lovers. It’s possible to order the wines KLM serves in the World Businessclass. It has been a wish of KLM to make the wines they serve in the sky available for wine lovers on the ground as well. This is made possible by the new collaboration between KLM and SpecialBite.
KLM serves menus by Dutch top chefs in the World Businessclass. Sergio Herman, Richard Ekkebus, Mario Ridder and Jonnie Boer already took care of the air catering of the business class. The meals are accompanied with matching wines selected by wine connoisseurs.
In the month April the wines Brazin (USA), Aaldering-Stellenbosch (South Africa) , Gros-Tollot (South France) Villebois – Loire (France), Cono Sur (Chile) and Nicolas Feuillate (France) are served in the World Businessclass. These are the wines you can order in the webshop as well.
The Oude Ketelhuis (the Old Boiler House) in The Hague has been transformed into an industrial all day hospitality concept.
MaMa Kelly is located alongside the creative Caballero factory. Ijsbrant Wilbrenninck (kitchen), David Trampe (bar), Stefan Coster (barista) and Rein Rambaldo (concept creator and owner of The Hospitality Factory) are the members of the creative team behind MaMa Kelly. They serve coffee, pies from their own bakery, lunch, dinner and you can go there for a few drinks as well.
MaMa Kelly is anything but complicated. Everything is pure, from supplier to preparation. The menu can best be described as ‘chicken or lobster’. Of course there are more dishes, like steaks and vegetarian risotto. MaMa Kelly works with a 2 meter long charcoal grill and authentic vendors such as bread from vanmenno and sausages by Brandt & Levie.
The industrial property has undergone a huge transformation in the recent months, while retaining the authenticity. For example, the boilers of the former boiler house are still present and they kept the height intact. The interior is best described as industrial, design and urban. The huge open kitchen literally provides a look in the kitchen to every guest. With her comfortable couches, cool barstools, design tables and lamps MaMa Kelly shows that she has the looks.
BarDoggy creates an infrastructure for smart internet in catering establishments. The company places bluetooth sensors that are linked to the Internet (also called iBeacons) in restaurants and bars.
Bardoggy started with connecting the first five catering establishments with iBeacons on 1 March 2015 linking the catering business and the app. Meanwhile, more than 20 establishments have an active link with the Bluetooth sensors. Creator Tim de Kraker focuses on making smart hospitality concepts. After a conversation with an entrepreneur of a local bar Tim de Kraker thought that it would be enormously expensive to create an app for just one pub. Why not create one app for all the pubs which will add value to the user as well?
The app is launched for Android and iOS this year , and there already are a total of more than 50.000 downloads and 20.000 profile pages of entrepreneurs. With their business plan they were able to pick up € 350.000 for the development of their platform and the support of a community to use the services. The app is aimed at young people and now has 100.000 users.
BarDoggy makes hospitality smart and automates a part of the hospitality. There is a connection between all hospitality locations using one central platform to connect to the host. Users have one personal profile and only have to register once to be able to enjoy benefits at all internationally connected SmartBars. (A SmartBar is a hospitality venue with one or more sensors).
Once a user of the platform comes within 50 meters of a sensor, he is recognized and greeted by the hospitality venue with the possibility to offer nice advantages. The possibilities and interaction are numerous. The longer the guest uses the platform the more insight in his profiles is built. Insight on the number of times and duration of the visits and the type of hospitality venues frequented. There are connections established with other social media for acquaintances from other networks can easily find each other. It’s one of the most comprehensive entertainment platforms of Europe. With the app, young people in the target group of 18 to 30 of ages weekly find fun parties, score cheap drinks and will easily see where friends are within the connected SmartBars after the next update.
On 16 April, BarDoggy won a prestigious pitch contest organized by McKenzie Pitch Partners in New York, as best concept and pitch. The jury consisted of four global business leaders including the President Americas Global Corporate Payments of American Express and the Canadian CEO of FedEx. At present, there are ongoing discussions with investors for a new capital injection of 3 to 5 million to roll out BarDoggy. Spain, Portugal and America seem to get more concrete for international expansion.
GELINAZ! Is a chef’s collective that will organize a Grand GELINAZ! Shuffle in the culinary scene. On 9 July, 37 of the world’s best chefs will, according to their website, “be swapping lives, identities… and restaurants!”
The GELINAZ! restaurant-swap concept is developed by Andrea Petrini and Alexandra Swenden in 2005. They’ve hand-selected an impressive group of chefs from 17 countries. Check the video for the line-up which includes respected names in the culinary scene like René Redzepi, Albert Adrià, and Dominique Crenn.
During the shuffle chefs will be swapping restaurants and home countries, serve their best in another chef’s kitchen and will even be living in each other’s houses, a bit like Wife Swap. We wonder if this will be used for a new television format as well! Tickets will be for sale online beginning 13 May, according to the GELINAZ! website.
According to their website GELINAZ! is a collective of international chefs responsible for wild, collaborative cook-off stunts. Every time pushing the boundaries, performing food and taking risk as a starting point. Longing to discover new cultures and exchange knowledge. Inventing collaborations with artists, musicians, scientists, thinkers, producers. Never willing to repeat itself, always exploring the unknown. Adapting to uncertain situations, charting new territories to sharpen creativity. Zooming on the beauty of nature, its elegant chaos and unending recreation.
The Dutch Beer Tasting Festival takes place at the Grote Kerk in The Hague from Thursday 28 May until Saturday 30 May. The event is also the kickoff of the ‘Dutch Beer Week 2015’.
During the Dutch Beer Tasting Festival a record number of 40 breweries present themselves to visitors who can taste and enjoy more than 150 beers. In addition, visitors can participate in master classes by experienced beer connoisseurs. On 30 May the finals of the ‘Dutch Blind Beer Tasting’ championship will be held at the festival.
All beers that are available at the Beer Tasting Festival, can be found at the WeekNLBier app, where visitors can find more information, rank and assess all the beers. The program and the activities that take place during the week of the Dutch beer are also integrated into the app.
The Dutch beers became very popular in a relatively short time. In Amsterdam, the organizers of a ‘small’ beer festival on a town square (17 May) are overwhelmed by the number of Facebook registrations (now 20,000). There have been several Dutch tap takeovers already, where a (small) brewery manages the drafts for one night. Recently a Michelin star restaurant in Amsterdam (Ciel Bleu**) made its own IPA in collaboration with a local brewery.
At the ‘World Laughter Day’ (the first Sunday in May), Herengracht Restaurant & Bar in Amsterdam serves free ‘bitterballen’ (this is a typical Dutch treat, mini croquettes).
Herengracht Restaurant & Bar in Amsterdam is located right at one of the canals. The ideal place for a quick stopover while cruising through the canals. Herengracht Restaurant and Bar will launch a special boat catering menu this spring. Serving a nice and delicious lunch on the water of the Herengracht (one of the main canals). To start the boat-catering-season the Herengracht serves the free ‘bitterballen’ in collaboration with ‘Oma Bobs’, to the boats coming by and the visitors of the Herengracht Restaurant and Bar.
The boat catering season starts with a playful ‘Laugh your pants off’
The typical Dutch saying: ‘Laugh your balls out of your pants’ is freely translated in English as ‘Laugh your pants off’. That’s why The Herengracht Restaurant and Bar is serving ‘Bitterballen’ (balls) at the ‘World Laugther Day’.
‘World Laughter Day’ was founded in 1998 within the motto: “We do not laugh because we are happy, we are happy because we laugh” and takes place every year. On 3 May to boats on the Herengracht canal and visitors of the restaurant or bar can pick up their free ‘bitterballen’. “We will distribute the mini-croquettes as start of the boat-catering-season and because we need more laughter” Says Wessel Kuipers, co-owner of the Herengracht Restaurant and Bar.
This May Grolsch exists 400 years. To celebrate it, Grolsch organizes a crowdsourced campaign. The beer brewery is going to make an anniversary video and asks everyone from 18 years and older to upload a video of the ‘popping’ of a Grolsch bottle.
We have seen a similar crowdsourced campaign in a different branch. New Balance asks their customers to make videos while running and upload it to the website Together We Run.
To participate in the campaign, you’ll need a swingtop bottle to pop. According to Grolsch, it will sound better if the bottle is at room temperature.
A video of popping a swingtop isn’t enough for the lead role in the anniversary video. A unique location is needed as well. The more unique your location is, the better your chances are to win a role in the video.
Grolsch advises to keep your phone horizontal. This makes the image better viewable and prevents the Vertical Video Syndrome (VVS).
In the hospitality industry, you can use the camera’s on the smartphones for your benefits as well. Organize for example an event with hundreds of livestreams from the phones of your guests through Periscope.
We can’t say it often enough: if you do a sales promotion, point it at your potential visitor. After Easter we read about the promotional action of Sven Schreuder for his Brasserie Hotel ‘De Nymph’. Inspiration for Easter next year but in the way he implemented it could work for other campaigns as well.
Sven hid 10 giant chocolate eggs on Easter Sunday. He did this in Brielle, the town where his brasserie and hotel is located. From 8 o’clock in the morning enthusiasts could try to find the hidden eggs. Last year, participants tried to follow Sven while he was hiding the eggs. So this year he went out extra early! As from 8 o’clock he gave hints on his Facebook page.
The finder of the giant chocolate egg could of course keep it, all finders could get a free ice cream in his ice cream parlor ‘De Koele Kever’ (The Cool Beetle). In addition as an extra incentive Sven hid in one of the eggs a free night at his hotel ‘De Nymph’. A great Easter action and an example of how you can implement a local promotion: local press was involved (the newspaper ‘AD Voorne Putten’ paid attention to the promotion before Easter) and the fact that Sven also used social media to give hints and placed pictures of the ‘finders’ on Facebook. Next to the annual celebration of the Brielle capture by the Sea Beggars on 1 April 1572, the city now has a new tradition.
Since the start of company Bommels Conserven they are convinced that canned food is tasty and trendy. That’s why they’ve launched the concept ‘Een nieuwe blik op de tafel’. (Freely translated as ‘You can clearly see the table’).
The concept is meant for the hospitality entrepreneurs who want to keep their guests entertained with products which are easy and simple to present at different times of the day.
The canned fish will be served at the table. It’s a complete concept with a wooden cutting board that is the connecting tool to present the products which are: canned fish, bread and garnitures matching the recipes of the fish. This cutting board is specially designed to fit the canned fish exactly, the bread is presented and there’s space for bowls with different garnitures.
The guests can choose the cans from the menu. These will be served by the waiters and presented on the cutting board with the matching garnitures. Serve with homemade bread for more flavour.
For the launch of this concept, Bommels Conserven is still looking for entrepreneurs who would like to introduce it. Contact Dineke van Bommel for further information.
Pizza Pi, a pizza delivery boat, is sailing the Caribean Sea and delivers pizzas at the Christmas Cove on the Great St. James Island.
The Pizza delivery boat of Pizza Pi is an initiative by Sasha and Tara Bouis. They bring the trend of food trucks, which are becoming pretty common nowadays, to a new level. They converted their house boat into a fully operational pizza bakery boat in two years. Sascha and Tara have visited the Pizza School of New York and now they make their own pizzas, including gluten-free pizzas aboard their ship.
Although we lack the Caribean sun, we can have great summers and we have a lot of water and water enthusiasts as well! It’s a great idea for Italian restaurants to start delivering pizzas by boat! Maybe one of the restaurants located at the lakes in the West and North of The Netherlands already does this…. We’d love to hear it!
Hop Theory, beer enhancing sachets, is a new product that aims to enhance a regular beer with a sachet that works in a similar way as tea bags. The sachets are filled with a number of different ingredients like hops, fruit peels and coriander seeds, all natural flavors. The ‘beer bag’ enables you to customize your favorite beer.
Hop Theory, has a patent pending for their beer infusion method. The sachet is a soilon woven mesh filter derived from corn starch, thus 100% biodegradable. The ingredients are sourced and manufactured within the U.S. Each ingredient is prepared in a certain manner (dried and/or ground) to improve flavor and the rate of dispersion. All ‘beer bags’ are wrapped individually to preserve their contents.
The company behind the idea of these beerbags, Hop Theory, is currently seeking funding at Kickstarter. They’re looking for 25.000 dollar and with still 25 days to go and more than half of the amount pledged, this shouldn’t be a problem.
Peugeot has its own food truck, a bistro on wheels, conceived and developed by the Peugeot Design Lab. A super modern food truck, striking because one of the characteristics of the current food trucks is the ‘old fashioned’ image. With ‘Le Bistro du Lion‘ Peugeot will attend the Milan Design Week 2015 from 14 April followed by the French Pavilion of the World Expo Milano 2015.
The food truck was invented and developed by the Peugeot Design Lab, the Global Brand Design studio of the car brand. Cathal Loughnane, Head of Peugeot Design Lab, comments, “The end-users are always at the heart of all of our designs. For the Peugeot ‘food truck’, we wanted to create a complete mobile cuisine experience, not only creating a kitchen for the chef but a restaurant and cafe for the customers. A lot of attention was given to opening up the kitchen and allowing the chef and food preparation to be as close to the public as possible. We also wanted to create a real sense of surprise as the compact Peugeot ‘Food Truck’ transforms into an amphitheatre-like dining space ‘Le Bistrot du Lion’.”
The dynamic ‘Le Bistrot du Lion’ is compact, featuring short front and rear overhangs to provide enhanced maneuverability, with a long wheelbase to offer considerable load volume. Once on site, the food truck spreads its wings to double its width. Accommodating 30 persons comfortably, with separate areas for food preparation, eating and refreshments as well as a DJ booth. On board, chefs benefit from two grilling plates and four induction burners as well as a deep fryer. The ventilation system ensures optimum air quality and a 400-litre refrigerated under-foot compartment allows food to stay fresh. A 350-litre refrigerator keeps drinks cold. Attached is a professional espresso machine, by Rocket Espresso. Not only does the Peugeot ‘food truck’ provide a one-of-a-kind dining experience, it does so at an environmental way, having been specially designed to recuperate and recycle all waste.
Peugeot has selected the talented French chef Sven Chartier, of Saturne and Le Clown Bar in Paris, as the first culinary tenant of ‘Le Bistrot du Lion’.
Three years ago, two-star restaurant Ciel Bleu launched its first IPA (India Pale Ale) in collaboration with the renowned Amsterdam brewery ‘Brouwerij ‘t IJ’. While the intention was a single collaboration, guests kept asking for a new beer.
The chefs Onno Kokmeijer and Arjan Speelman thus faced the challenge to brew a new gastronomical beer that would taste even better than the first IPA. After many sessions and trying all kinds of ingredients, they chose kaffir lime as the main element of the Ciel Bleu IPA 2.0 beer. This citrus fruit is also known as Djeroek Poeroet and is widely used in the Asian cuisine. The dry-hop with Waimea and Citra hops gives the beer a flowery, freshly bitter character.
The brewery of Brouwerij ‘t IJ has two locations, one in East Amsterdam, next to the Gooyer windmill. This is also where the brewery began and where the pub is located. The second brewery is located on the Zeeburgerpad. The pub is opened every day from 2 pm to 8 pm. All the beers are brewed in the traditional manner, without filtering or pasteurization.
In restaurant Ciel Bleu the beer is served in a wine glass at a temperature of 10 to 12 degrees Celcuis. Dishes with mostly fresh elements best match the Ciel Bleu IPA, such as citrus combined with sweet elements. Like any IPA beer, it tastes best within a couple of months after production. The beer is available at the Ciel Bleu restaurant and several specialty beer shops. Of course the beer is also available at ‘Brouwerij ‘t IJ’ itself, which is worth a visit as well!
Guests of food court The World don’t have to wait to order their drinks anymore. They can order through their phones whenever they want to. The company eMove.me made this possible together with its German partner OpenTabs. They created the OpenTabs app and launched it in the Netherlands.
On Wednesday 8 April The World officially opened its doors in Rotterdam. Guests can go there for the new dining concept by Wesley Ladage, son of the famous french-fries baker Bram Ladage. For this concept he works together with restaurants Asian Glories and O’Pazzo.
You can order drinks from the espresso bar and wine bar of The World with your mobile phone. Each table in this section of The Word has a QR-code. This code can be scanned with the OpenTabs app and the menu appears on the screen. Make a choice and place your order. If you’ve paid, the restaurants promises to deliver the order within the five minutes.
From half past seven in the morning, you can choose the ‘Grab & Go’ option. You can order for example a coffee and a sandwich and can pick it up when you want, without having to wait in a queue.
According to the CEO of eMove.me, Martijn Lukaart, this will be the future for the hospitality branch/industry and retail: ‘’The technology is becoming more sophisticated which, means we have the possibility to respond to your customer’s needs in a better way. This is not only convenient for the customer, who doesn’t have to wait any longer, but also for the entrepreneur.’’
The Roast Room is the new restaurant of Michael and Saskia Deenik and opened officially on 8 April. The Roast Room is a butcher shop, roast bar and rotisserie in one, located in the RAI Amtrium at the Europaplein in Amsterdam.
The butchers cut the meat that’s used in the restaurant themselves and they make fresh sausages and burgers as well. The vegetables and herbs for the restaurant come from a five floors City Farming space on the south side of the Amtrium.
The Roast Bar on the ground floor is a brasserie which is open for breakfast, lunch and dinner. If the weather allows, it’s possible to eat outside at the terrace. The bar is decorated with large copper beer tanks filled with Warsteiner lager and the special beers.
The Rotisserie, a fine dining restaurant which is open for lunch and dinner, is located on the first floor. It includes a roof terrace for sunny days. The open kitchen has a Rotissoire, a charcoal grill, Australian Beech-wood furnaces for gas burners and a California South Bend-broiler that can heat up to 1,400 degrees Celsius.
The interior is the work of Studio Modijefsky and Studio Molen, who were responsible for the interior of Visaandeschelde as well. Restaurant Visaandeschelde is from the same owners. A bronze ‘Tower of Babel’ with shiny sausages welcomes guests at the entrance, an iconic butcher’s leg dangles in front of the butchery and a giant bronze ‘Ginger’ chandelier is one of the other unique cool features of the restaurant.
Just put your swimsuit or swim shorts in the dryer after swimming and in 10 seconds your swimsuit will be 95% dry.
We’ve been to the Grand Hotel in Stockholm in December where we found a small hospitable gesture in the wellness center: a dryer for your swimsuit. Very handy for hotels where the wellness is often split into a swimming pool where the swimsuit is obligated and a sauna where it’s optional. Watch the video for an instruction.
The swimsuit dryer doesn’t use any heat to dry : in terms of energy consumption, it is 350 W instead of 3000 W for a simple dryer. If you multiply the energy saved with the number of user in a pool, you can buy more than one unit in a year…. Moreover, No heat = swimsuit textile fiber preserved!
The Swimsuit Dryer is easy and quick to clean and is available in the colours granite, white marble, sandstone and silver. There is also a version that is futuristically illuminated. Cleaning brush and disinfectant cleaner are provided with the dryer.
At this time our colleagues of Van Spronsen & Partners hospitality consultancy are working on a publication about the wellness branch. This will be presented later this month.
If you’re interested in our publication, you can let us know through vraag@spronsen.com.
This is another website that helps their customers to secure the best deal possible. Book a hotel in the ‘flexible option’, forward the confirmation to DreamCheaper and let them find you the best deal possible. They will rebook and cancel the old confirmation, and you will still get the same room!
DreamCheaper, a German start-up, has automated the process to make a deal with fluctuating room prices by canceling and rebooking the room anytime it signals the same room at a better price. Customers have to create an account on DreamCheaper and forward their confirmation email. DreamCheaper starts a process of price-comparison that continues until the day before check-in. The startup’s automated system monitors the changing room prices on hundreds of travel websites (they do vary on supply and demand).
According to DreamCheaper, customers have no risk, the website first books the new room and cancels the old one later. They take a 20 percent cut of the money saved, so it is always incentivized to get the best price. They promise to optimize 2 out of 3 reservations.
A positive development for consumers but for hoteliers it’s another player on the market looking for the cheapest deals possible. Of course at the expense of the revenue of the hotel room.
Beam can turn any flat surface into a big screen. It is a powerful projector equipped with a smart computer, all inside a beautifully designed casing.
You can play games, watch movies or share content from your smartphone or tablet. You can also watch TV on your bedroom ceiling or project recipes on your kitchen wall. Next to that, Beam can assist you in your daily activities, like waking up in the morning with the latest news and your agenda or showing you your social updates when you come home. Beam is easy to set up and control with the Apple or Android app. You can screw it into any light socket or use the included power cable to place it on any flat surface.
With Beam the makers have created an easy to use ‘internet of things’-device that can entertain and assist you throughout the day. The patent for the technology inside Beam is pending. The fundraising went amazing, they raised more money than expected.
If you watch the video above you can easily imagine the use of the Beam in restaurants or hotels. Imagine your specialties of the day projected on the walls or a wall of pictures in your hotel lobby, presenting your menu, pictures of your wellness center or digital paintings. Or what do you think about presenting the kitchen crew while working on the plates of your guests? In a bar Beam could be used to project games on the tables.
The Bottlelight is a simple wine cork that has been hollowed out to place a mini USB powered light within it.
All you have to do, is to charge the lights and place it within a used wine bottle (or another alternative bottle). The white light of the LED creates a little lamp, the color is adjusted by the color of the bottle. The lamps will shine up to three hours on a full charge. Created by Suck UK.
Septem beer is a Greek beer. In Latin Septem means ‘seven’. The meaning inspired the creators of the beer to create various beers and name them after the days of the week. During Terra Madre in Turin Armand tasted all the different types. This included the Tuesday and Wednesday variant, however these are not available anymore.
The beer variants are: Monday’s Pilsner, Thursday’s Red Ale, Friday’s Pale Ale , Saturday’s Porter, Sunday’s Honey Golden Ale en Septem 8η Μέρα (Septem’s eighth day).
The microbrewery of Septem is located in Orologio (Greece). The microbrewery was founded by the Greek oenologist (wine expert) Sofoklis Panagiotou and the economist Georgios Panagiotou. They began with their first distribution of the bottles of beer in June 2009.
Sofoklis Panagiotou gives a masterclass in brewing beer in Amsterdam, on Monday 13 April 2015. He will explain how he creates his award-winning beer. It’s also possible to taste the beer afterwards!
You can reserve here to participate the masterclass.
Mongoza introduced various beer cocktails last year’s April. Now the spring has arrived, it’s time to bring the beer cocktail back. You can make such a cocktail easily with the beers from Mongozo.
Mongozo has created five different recipes of beer cocktails. The cocktail choices are; Mongozo Banana, Mongozo June Bug, Mongozo Mango, Mongozo in the mix and Mongozo Orange Samba.
The beer cocktail is very popular in America recently and a surprising alternative, just like with a spoonful of jam
Netflix introduces a new culinary documentary series about chefs and their philosophy about cooking. The documentary will be split into six episodes. Moviemaker David Gelb will visit a few top chefs during this series and has a look at their kitchens and private life’s. The trailer of Chef’s Table went online last Monday.
Every episode the viewers of Chef’s Table have the opportunity to dive into the life of a different chef. The chefs will show their kitchen and private life for the viewers to have an idea. The participating chefs are Massimo Bottura (Osteria Francescana in Modena, Italy), Dan Barber (Blue Hill Restaurant in Stone Barns and in New York , USA), Francis Mallmann (El Restaurante Patagonia Sur in Buenos Aires, Argentina), Niki Nakayama (N/Naka Restaurant in Los Angeles, USA), Ben Shewry (Attica Restaurant in Melbourne, Australia), and Magnus Nilsson (Fäviken in Järpen, Sweden).
Chef’s Table is produced by David Gelb, Matt Weaver, Andrew Fried and Brian McGinn. The series is directed by David Gelb, Andrew Fried, Brian McGinn and Clay Jeter.
Chef’s Table premieres 26 April on Netflix.
Mini Pancakes has been chosen as pancake supplier by the Dutch pavilion at the World Expo 2015. During this edition of the world international exhibition in Milan, food plays central role. That’s why the traditional Dutch dish, the mini pancake, can’t be left out. In countries where this company from Bunschoten (NL) is active, including the Gulf States, the mini pancakes turn out to be very popular. So popular that Mini Pancakes recently opened a store in Dubai.
Through the activities that took place in the Netherlands, Germany, the United Kingdom, Italy, Kuwait and the United Arabic Emirates, Mini Pancakes became the market leader in selling freshly baked mini pancakes. Mini Pancakes is a part of Global Village, the annual international festival in Dubai where over the 5 million visitors pay a visit to. Mini Pancakes received the Best Retail Award last year from Global Village. The youngest son of the sheikh Mohammed bin Rashid al Maktoum handed out this award. With the opening of the permanent Mini Pancakes establishment, the mini pancakes are available in Dubai throughout the year.
Mini Pancakes aren’t only served with a simple knob of butter and some sugar. This is just one of the many choices. Other options are white chocolate, Nutella, a variation of syrups, lime and even spreadable cheese as topping. According to Tomek Aalders, director of Mini Pancakes, the mini pancakes aren’t old fashioned but tasty and nice.
World Expo 2015 is from 1 May until 31 October in Milan.
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