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 UK’s first selfie cappuccino, food events in January and the first Valentine’s packages are already available!
Click on the title if you would to read the full article. Enjoy reading! read more
MUJI hotel Shenzhen
MUJI hotel Shenzhen
MUJI hotel Shenzhen
MUJI hotel ShenzhenThe popular Japanese home retailer MUJI will open a hotel this January the 18th, MUJI hotel Shenzhen, in Shenzhen, China. Hotel operations will be run by other parties, the development of the hotel, the interior design is done by MUJI, featuring the company’s line of furniture and housewares. An opportunity for guests to experience MUJI products.
Cheshire Cheese Company
Cheshire Cheese Company
Cheshire Cheese CompanyWe’re only missing a link with tonic, but the new gin-flavoured cheese from the Cheshire Cheese Company could be a new cheese at your cheeseboard! A chef might be able to create a tonic jelly to support the cheese……
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 two location of Jamie’s Pizzeria in the Netherlands in 2018 and new about two food hall concepts in the United States of America.
Click on the title if you would to read the full article. Enjoy reading!
Que d'éclairs
Haute éclairs photo credits Sigrid EggersDries Henau and Yuri Vandenbogaerde, or ‘De Jongens’ (the guys), behind the concept of the WASBAR, will open Chez Claire this spring. At Chez Claire they will sell luxurious ‘haute éclairs’ as you can’t find them anywhere else in Belgium and they will open simultaneously in Antwerp and in Ghent. If you like éclairs, some new addresses if you’re visiting one of these cities! read more
Credits - Reigers’ Rooie
Credits - Reigers’ Rooie
Credits - Reigers’ RooieReigers’ Rooie is Amsterdam’s first spicy vodka. Rooie is a small-batch and handcrafted ginger vodka created in the heart of Amsterdam. The spicy bite of ginger and a hint of orange gives the vodka a strong and refreshing taste. A Reiger is a heron in Dutch and over the years, the heron has become an important part of Amsterdam’s city image. read more
December is a month full of festive events including Christmas dinner with family and friends. For many chefs (whether at home or at a restaurant) the perfect moment to show off. In search for original Christmas recipes we stumbled on glittering gravy which is served at The Fox Under The Hill Hungry Horse pub in England. A guaranteed and sparkling success! read more
Familievriendelijk restaurant LEUK
Familievriendelijk restaurant LEUK
Familievriendelijk restaurant LEUK
Familievriendelijk restaurant LEUK
Familievriendelijk restaurant LEUKThe recently opened restaurant LEUK (FUN in English) is located in the area around the Houthavens on the Danzigerkade nr. 8 in Amsterdam. A restaurant that is LEUK (FUN) for both parents and children. Good food from an international menu and a special menu for children. Restaurant LEUK already has a location in Bussum for more than seven years. At their new location in Amsterdam they have a children’s playground of in total 150 m2 including a babysitter!
We’re always willing to give some free publicity for great Christmas decoration ideas! Recently we spotted Rolf’s German restaurant in New York City. They have been famous for their Christmas decorations for years now and they have a lot of old videos to proof that! Their Christmas decoration is absolutely over the top and according to most on the internet, gorgeous. If you think you can beat them, let us know!
In the heart of Utrecht on the Bakkerstraat 7, Désirée Stroes and Brian Steevens opened their Croquetten Boutique last November. The enthusiastic entrepreneurs sell croquettes in all shapes and sizes at this location. How about the following croquettes: ‘Pumpkin & Sage’, ‘Apple & Cinnamon’, ‘Mushroom & Parsnip’ or ‘Chicken & Red Curry’. You can also order a tasting of 6 small croquettes. Of course, they also have the original croquette on the menu, handmade and fresh! For the Holiday Season they have a special ‘Hazenpeper’ Croquet (with kind of Hare Stew). Another example of hyperspecialization. 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 Michelin stars in the Netherlands, we gained another restaurant with 3 Michelin stars and a link to an interesting article in the Washington Post about the fact that food-makers are taking salt and sugar out of food but they’re adding fat. read more
Christmas Coca ColaTwo lucky winners will fall asleep in the Coca-Cola Christmas truck tomorrow night. We all know this truck from the well-known Coca-Cola Christmas advertising that shows up every years during the Holiday Season. The iconic truck has been prepared for an overnight stay especially for this giveaway. Coca-Cola collaborated with Travel Blog Late Rooms. A fun and special marketing campaign! read more
Jajem 
The Amsterdam jenever brand Jajem exists 2 years this month. This will be celebrated in the Kopstootbar on the Leidseplein, which is also the first business the men behind the brand opened. Beside a party you can also buy Christmas ornaments filled with the young jenever! read more
Early November I received an app from my daughter from New York with the question if I had already written about the trend ‘cauliflower as substitute for chicken’. Seems to be popular in New York and you have to think of cauliflower prepared as buffalo wings or dishes like ‘General Tsao cauliflower’ instead of chicken. Since then I came across a couple of examples, time to start being creative with cauliflower as substitute for chicken! read more
Patent filed for unique zero-waste approach of converting by-product of tofu making into alcoholic drink. A research team from the National University of Singapore (NUS) has successfully turned tofu whey, a liquid that is generated from the production of tofu and is often discarded, into a tasty alcoholic beverage which they named Sachi. The innovative fermentation technique also enriches the drink with isoflavones, which are antioxidants that have many health benefits.
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
The Bunny Chow is a South African ‘fast food’ dish that originated in the ‘40s. The South African Njabulo Ndlovu gives the Dutch an opportunity to enjoy this delicacy with the ‘BunnyChow Experience’ food truck.
Bunny Chow consists of a hollowed bread stuffed with a filling such as curry. The curry is made by Njabulo with fresh products, the organic bread is made by Bakery Paul Annee.
In the ‘40s a large number of Indians went to live in Durban and roti and curry became very popular in South Africa. The curry was popular because of its taste, but also because it was an affordable dish. The Bunny Chow was a good solution to serve curry as take-away through the back of a restaurant for people who were not allowed to enter during the Apartheid era.
The South African culture is one where food and especially ‘eating together’ is very important. The BunnyChow Experience therefore focuses on both the quality of the food as well as the quality of the experience around it. The slogan ‘Food is a social event!’ underlines the goal of this experience.
Restaurant ‘The Duchess’ in the former KAS Bank and the new W Amsterdam opens this summer. It’s just a short distance away from the Royal Palace at the Dam square. Founder Yossi Eliyahoo of ‘The Duchess’ calls the restaurant a luxurious retreat in the crowded heart of Amsterdam.
All the tastes are prepared in a handmade Molteni kitchen. This kitchen has been designed specially for the restaurant. An exclusive table is located in middle of the kitchen, The Duchess Table. The menu is inspired by the tastes that are characteristic for countries such as France and Italy. The restaurant uses products like artichoke, zucchini, lemons, olives, tomatoes, truffles, a variety of seafood, meat and fresh pastas. These are all local products from France and Italy.
The ‘Afternoon Tea’ is an important part of ‘The Duchess’. During this light meal there will be a variety of small pastries and scones served with signature marmalades. Besides that, the restaurant also serves one of its many tea blends and champagnes. Adjusted to the ‘dining experience’, the drink menu consists of different drinks, cocktails and punch.
Yossi Eliyahoo is inspired by the history of the former bank and combined this with the character of ‘The Duchess’. The interior has been brought into balance with the elegance and refinement of a royal past and with the comfort and intrigues from this time. The hall is decorated with a ceiling that is made of glass surrounded by marble details and handmade floor tiles.
Throughout The Netherlands more and more food halls are rapidly created. Recently a joint venture in the Southeast of Amsterdam signed the papers to transform a former parking garage into the ‘World of Food’, a new type of food hall. Dozens of entrepreneurs joined forces and are collectively responsible for both cooking the street food and running the joint project. The ‘World of Food’ opens late May 2015.
Suggesto.be is based on a simple principle. On this website you have an online overview that makes the menus, dishes, breakfasts and brunches of the affiliated restaurants accessible. Those who fancy a particular dish, can get food search suggestions from the website and find restaurants that match their appetite.
Tim Prys, initiator of suggesto.be: “It is more than just an online menu. The suggestions of restaurants you don’t always find online. Those menus become very accessible on my website. Today it is a must to inform people about what you have to offer, without having to consult dozens of individual websites. Currently a large number of restaurants and brasseries in Hasselt are part of my project. However, the intention is to expand to (Belgian) Limburg and Flanders on the short term. The period in which we achieve these objectives depends, of course, on the growth of users.”
Prys is convinced that Suggesto.be has the potential to become an indispensable tool. “The feedback from both the restaurants and the users is very positive.”
Inspiration: we have often indicated the importance of the accessibility of your menu. It seems strange that these are often hidden in PDF format on most restaurant websites. This young Belgian startup puts these data in the spotlight. You can contact Tim Prys through tim.prys@suggesto.be
At the festival ‘Extrema Outdoor’ visitors can enjoy the ‘Toilet Xperience’ this summer. Going to the bathroom in a small festival village, with the accompanying animation.
Visitors of Extrema Outdoor (Houthalen (Belgium) from 22 to 24 May 2015), will be able to enjoy the Toilet Xperience. It’s the first festival in the world to host the Toilet Xperience. Visitors will receive a VIP treatment, with the cleanest toilet seats, 3D images in the toilet cubicle, urinals that turn into a video game, so you can play a game with your urine! In addition, you can buy small festival gadgets. All this in an odorless and silent space. Visitors of this festival are the first place to enjoy this Xperience and no longer need to use dirty and smelly rows of toilet booths. After Extrema Outdoor the Toilet Xperience travels around Europe.
Are you already busy determining your terrace menu? Will you serve the popular cocktails and their non-alcoholic alternative, the mocktail? It might just be the 2015 hit, bartenders on the terrace shaking signature cocktails and mocktails. Latest trend in cocktails: serve a spoonful of preserves with your cocktail.
This past year we especially noticed a rise in the cocktails with beer in America. But mocktails are on the rise in popularity as wel. Women like to quietly sip on a cocktail and for girls who aren’t allowed any alcohol yet, a mocktail is a delicious and trendy alternative.
Various liquor brands invest in bringing cocktails to the crowd, last year we spotted the cocktail truck from Grey Goose Vodka for example. This is the most intimate cocktail bar in the world on four wheels (a Citroen H van) and part of an advertising campaign.
The jam cocktails are being served in Madame Geneva, one of the most popular cocktail bars of New York City. It’s located in the back of restaurant Saxon + Parole of chef Brad Farmerie. According to the guys behind Tasting Table, the cocktails with jam aren’t even on the menu but they are so popular that the bartenders often make them on request. They are simple to make, vodka, sugar syrup and lime juice with a spoonful of jam to top of it. The jam taste is up to you, ‘choose your own sweetness adventure’. Because of the thicker consistency of the preserves, you’re able to decide whether you want to sip your cocktail quite sweet (keep stirring) or just only dip the jam, making the taste of the vodka more important. Take a look for a recipe by bartender Brett Hughes (working at Madam Geneva) at the website of Tasting Table.
Rapidly from the second floor to breakfast? At The RedDot hotel in Taiwan you can take a slide! Hotel guests go back to their childhood, smiling on their way down.
General Manager Stephen Wu of the RedDot hotel in Taichung City invented the slide, inspired by the open slides at Google headquarters. Costs: 100,000 US dollars for the 30-meter stainless steel tunnel slide. The slide consists out of 102 stainless steel parts! Watch the video for more great details in the RedDot hotel like the barber chair in the lobby and the neon lights art… Which hotel in The Netherlands is going to install a slide?
The Dutch company Daalder launched its mobile payment Daalder app last week, an independent e-wallet for mobile payments in the Netherlands.
Daalder is an Amsterdam based start-up founded by entrepreneurs Renz Millenaar, Reinhard Spronk and Romke de Vries. Thomas de With, former director of the Global Transaction Bank at Deutsche Bank in the Netherlands is member of the Daalder Advisory Board. Business that are connected through Daalder receive payments via the ‘Daalder Webkassa’ (freely translated as ‘Daalder webbased cash register) which makes payments immediately visible. In addition, it is possible to send live updates and special offers to Daalder users.
‘Reizende Sterren’ introduces a street food app for the Netherlands. Soon the food trucks and festivals throughout the Netherlands can be found through the street food app.
The ‘Reizende Sterren street food app’ provides an overview of Dutch street food
entrepreneurs, food trucks and other mobile kitchens. The recent pilot with food trucks by the municipality of Amsterdam shows that it’s the perfect timing for such an app. In addition to visibility at festivals and events, users of the app can see where food trucks are located in the city, at designated spots on the street.
The launch of the ‘Reizende Sterren street food app’ will take place in May 2015
• Free to download from the App Store (Apple & Android)
• Overview with foodtruck entrepreneurs, product information and their signature dishes
• Push notifications of promotions, recipes and tickets
• Current events calendar
• Information about festivals, markets, events, parties, permanent pitches
• Real-time locator with GPS
• Link with social media
• Consumers rating system
With a consumer rating system within the app, it is possible to collect valuable data about consumer behaviour and appreciation that can help in the development of street food in the Netherlands. The street food app will collect data from every festival / event / food truck and ‘Reizende Sterren’ will provide an annual (public) overview of relevant information via an online analysis map.
The Happy Pig Pancake Shop is a unique store in downtown Amsterdam. In the shop you can find pancakes and Belgian waffles made from certified organic ingredients that are freshly cooked.
In the shop they make good old-fashioned Dutch pancakes and Belgian waffles with delicious fillings and toppings. The focus is on certified organic ingredients. Cooks prepare your dish right in front of you. Besides the pancakes and waffles they also serve organic coffee, tea, chai latte, hot chocolate and fresh orange juice. They have a breakfast bar, and if the weather is nice, you can sit on one of the benches outside. Of course you can also have your pancake for take-away as well. In the shop you will find organic snacks, drinks, coffee, honey and chocolate.
Andrea Steinmetz, owner of The Happy Pig Shop, at the Rosmarijnsteeg in Amsterdam, notes that it is very busy since the shop opened in October last year. She has especially noticed that reviews on TripAdvisor have much effect on the people coming in. On her website she placed a prominent button from TripAdvisor:
Bravo: The Happy Pig Pancake Shop Amsterdam rated “excellent” by 25 travelers.
Our colleague Armand Sol experienced the influence of TripAdvisor himself recently, he wrote a blog about it (in Dutch). Inspiration: Is your business established in an environment where international guests pay a visit, ensure that are good reviews on TripAdvisor. A friendly request for a review can provide new guests though this channel.
The iconic Pier in Scheveningen (near The Hague in the Netherlands) is completely rebuilt and is still looking for some enthusiastic entrepreneurs. Innovative entrepreneurs.
The now abandoned but soon completely revamped ‘Pier’ will be opened for the public this year after a major renovation. For young and old, locals and tourists, foodies and shoppers. ‘De Pier’ is an international hotspot at sea with a wide variety of contemporary and innovative concepts. For example with food trucks and catering stands but also with art and culture, festivals, events and (pop-up) stores. The last units will be available for driven and innovative entrepreneurs.
‘De Pier’ is a national icon in The Netherlands and defining the picture of the coastline of Scheveningen since 1901. With a completely new meaning and after a thorough renovation. ‘De Pier’ will reopen in 2015. According to Marius van der Werff, on behalf of ‘De Pier’, the iconic Pier isn’t only saved but also “transformed into a unique center for an international and diverse audience.”
At the Pier there will be a diverse range of restaurants, bars, shops and much more. Existing and new entrepreneurs can indulge themselves in a world of possibilities in the field of creative and innovative concepts; from ‘haute Friture’ shops and juice bars to ‘pop up’ and experience stores. Driven and innovative entrepreneurs now have the chance to be part of the catering, retail and other concepts at the Pier. The Pier has some unique stands and spaces available for the very best concepts. Interested entrepreneurs can submit their plan through the website until April 1, 2015. Find out more about the new Pier at their website as well.
Project designer Chloé Rutzerveld creates a bridge between new production and traditional cultivation with the “Edible Growth” project. The 3D printer produces a food soil. Printing food with a 3D printer is not new anymore but printing edible food soils with seeds and spores is. The soil and the seeds and spores grow into living edible balls.
Rutzerveld studied Industrial Design at the Eindhoven University of Technology (TUE). For the Edible Growth project she works together with the TUE and knowledge institute TNO. The technology is still in development, the software, hardware and assembling the ingredients has yet to be optimized. Edith Growth, however, has had a lot of international attention.
The technology is used to optimize the natural processes and to make the soil and plants grow together into the final product. During the growth the structure, smell and taste changes and intensify. Like, for example, a blue cheese.
It’s a new way of producing food that connects nature, technology, science and design. The whole food chain will reduce considerably and the concept brings consumers closer to their food. It facilitates growth and reduces the ecological footprint with less food miles, it also reduces waste and freshness is in your own hands.
Jits Krol and Robert Nijhof penetrate the hospitality industry with their Batavia Dutch cold coffee. The cold brewing method from the Dutch East India Company era is now also available in a bottled series.
Jits: “In June 2014, we quit our jobs to enter a world full of specialty (ice) coffees. Batavia Coffee is a company with only one mission; To transfer our passion for Dutch Coffee to the Dutch people. ”
The method owes its name and origin to Dutch traders in the Dutch East India Company era. The brewers made their coffee with cold water back in the days, to make it sustainable and to cool off in the tropics. With this method they introduced coffee in North East Asia, where Dutch Coffee is still very popular.
Alike wine the origin of the coffeebeans has an influence on the taste of it. Coffee has a lot of diversity in taste influenced by the region where the coffee is grown, the climate and the type of plants used.
The Batavia Coffee is available in three variants. An Ethiopian Limu (with hints of chocolate, caramel and citrus), the Colombian Santuario (a powerful and spicy coffee where nuts, roasted peanuts and flowers can be distinguished) and the Ethiopian Yirgacheffe (a fruity coffee which has hints of melon and passion fruit).
The ingredients for a good Dutch Coffee are quite simple. Ice cold water and freshly roasted and ground coffee. Sugar, dyes, or E numbers are not needed, the coffee is naturally sweet and can be stored for 4 months if refrigerated.
Fiii Fun House is a fun restaurant for kids. It has toys, swings, hanging hammocks (for the sleepy young ones), a coloring table, a ballroom, a play area for babies and an area for the parents and other adults to enjoy a meal while the kids play.
Fiii house is located in Buenos Aires, Argentina, and is designed by architect Iris Cantante, obviously with kids in mind! The environment is eco-friendly and a lot of wood was used in the design to create a calming atmosphere. The owners Mariela Vergagni and Diego Cores have an eatery that offers something for everybody from 0 till 99 years of age. The two-story space features a top floor designated for private events and a bottom floor with long communal tables, with for example swings as seats. So no more: ‘don’t rock your chair!’
At the Ritz hotel in Kuala Lumpur, you can choose a bath ‘fragrance line’ from a Bath Menu. A luxurious gesture … We wrote about the Bath Menu in our publication ‘Royal hospitable gestures’ in April 2013.
Recently we read an article on Luxury Launches that the St. Pancras Renaissance Hotel is bringing back the Bath Ritual. This (free) service is only available to guests of the suites of the hotel. The guests can choose between 3 rituals: Journey to India, Journey on the Silk Route and Journey to Africa. The bath will be prepared while guests drink or dine. After returning to your room, your bath will be ready and you can bathe with a set of fragrances, body oils and unguents, while enjoying a cup of tea and a slice of cake or something healthy. After this relaxing bath you can use the lotion from one of the ‘ritual bath’ lines.
Inspiration: More luxury hotels offer a ‘bath butler’ service. The butler comes to your room with the luxury bath products the hotel offers, you choose the one you prefer and buy it. If a hotel offers the right products this might be a form of upselling.
The barbecue season is almost there and what tastes better than corn on the cob? The Spredo, a dual-purpose butter and salt dispenser is fun and easy to use. It makes your corn cob look like a little yellow submarine!
The dual-purpose butter and salt dispenser is designed by Avichai Tadmor for Monkey business. It’s playful and designed for the Beatles fans ;-). The Spredo’s curved bottom is shaped to rest flush on a cob’s surface. It comes with two compartments: one at the bottom for the butter and another at the top for salt.
Jacqueline van Liere, owner and wine-food-specialist of restaurant & foodbar SchultenHues (*) in Zutphen (The Netherlands), is going to write a series of wine books, together with wine importer Robert Benier. The series is called ‘The Great World of Amazing Wines’ and Jacqueline and Robert write about their travels around the world and they show us the amazing world of wine. During the journey, big chefs will be visited, to prepare and taste the most favorite wine-parings with them. Back in Zutphen, the wine will be tasted with Peter Gast (chef and owner of restaurant & foodbar SchultenHues), friends and colleagues.
In the first book of the series a dish of Peter Gast will be combined with a few wine-discoveries. Besides that pretty pictures, rare wine pairings and a great story about the wine-maker Martin Steinmann.
Jacqueline and Robert are going a step further…. They want you to taste along with their discoveries! That’s why they create their own, quirky, wine in every country they will visit. They create the wine with one of the nicest and best winemakers from that country. There will be created one rare ‘barrel’, which has maximum of 600 bottles. These rare bottles are exclusive available. The first wine is made of the Chardonnay grape and are vinified on the Schloss Sommerhausen in Franken, Germany. Created by Jacqueline, Robert and Martin Steinmann. There are different offers, such as one of a bottle + book but you can also order 6 bottles. You can find the offers here.
A milk bar (de MelkSalon) will pop up in Amsterdam. The MelkSalon is a temporary pilot and design room where the value of milk will be rediscovered. From 1 to 30 April at the Oude Spiegelstraat 6.
The Melksalon brings consumers, dairy farmers, dairy processors, designers and scientists together, to rediscover the value(s) of milk. Amongst other things they will organize lectures, design sessions, movie nights and walking tours. The full program is available here (unfortunately only in Dutch). With as highlights some Milk Talks and design sessions under the guidance of experts, an Old Amsterdam Milk Tour and some dinners with catchy titles such as Milk Unchained! And Milk Multi Culti! The dinners are in cooperation with Gilbert Kolff. The pop-up Melksalon is both a shop and a milk bar where you can walk in to taste special kinds of milk.
Around 1900, the streets of Amsterdam knew many milk parlors, where inhabitants could buy a glass of milk of local farmers. Today we buy milk in the supermarket, but milk still holds an important role in the Dutch history, (food)culture, economy, innovative spirit and in the countryside. Yet, many know little of this rich influence of milk. Milk in the supermarket has become an anonymous bulk product. At the same time there is a strong public debate about the consumption of milk, the impact on the environment and landscape, and the price one pays for it. With the pop-up MelkSalon they want to remove milk from the anonymity, and start a dialogue about the meaning of the product for our culture and society.
The pop-up Melksalon is an initiative of Sietske Klooster and Food Cabinet and is supported by the Dutch Dairy Association, The Milk Story, Triodos Foundation and the Committee Agricultural Innovation North Brabant.
Rotisserie chicken served from the counter by Michelin starred chef Arman Arnal and team in New York.
The team behind the bakery Maman, with Michelin starred chef Arman Arnal (former chef at the Michelin starred restaurant ‘La Chassagnette’ in the south of France), Benjamin Sormonte and Elisa Marshall opened their new project Papa Poule in the beginning of February 2015. Papa Poule focuses on French rotisserie chicken that is only available for takeout and delivery.
Papa Poule had a lot of attention in the American press with their culinary (grill)chickens and Resto Poule & Poulette in Antwerp is also very popular. We wonder if we get a culinary revival of the chicken in the Netherlands as well?
The menu includes a variety of flavoured rotisserie chickens, all massaged, marinated, and stuffed. The chicken will be finished with different sauces, including BBQ, honey mustard, béarnaise, chimichurri, and aioli. If a whole chicken is too much, you can also choose for a quarter or half a chicken to take away. There will also be a daily changing selection of sides, specials and desserts, like chicken potpie, potato gratin, sage-and-onion stuffing, Israeli couscous and profiteroles.
Papa Poule is located at Lafayette street in New York. It is a small room with no seating. The restaurant is inspired by a typical French farmhouse. The kitchen is enclosed with chicken wire and the lamps are made from this material as well. Check their Facebook page for pictures.
The PancakeBot allows you to ‘print’ out pancakes into just about any design you can imagine. Especially easy and fun for kids! Great for at your breakfast buffet.
Wouldn’t it be great to serve pancakes with your logo for breakfast? Or the logo of a company visiting your hotel? You could also organize a drawing contest between your youngest guests and serve the drawing of the winner for breakfast. We think that you could make a lasting impression with the PancakeBot.
Although designed to inspire, entertain, and to enjoy the creativity of the users, the PancakeBot also has a commercial durability, it can make your brand leave a lasting impression. The designer of the Pancakebot, Miguel Valenzuela, wanted to make a pancake machine out of LEGO for his two daughters but the PancakeBot evolved into a complete patent pending product capable of creating pancakes. Miguel Valenzuela is succesfully funding at Kickstarter at the moment.
The user-friendly software allows you to design your own pancake by tracing any image right on your computer. From your favorite piece of art or character, a child’s drawing, a product image or your company or team logo, the software creates the file and the PancakeBot does the rest. Once you have traced the image, the files can be stored on an SD card allowing you to print the designs you have created without having to re-trace the image. The PancakeBot uses a patent pending batter dispensing system to ‘print’ the batter onto the included griddle. By using a combination of compressed air and a vacuum, the PancakeBot controls where the batter is dispensed.
The opening of the St. Regis Istanbul on 1 March 2015 is celebrated with a short film to introduce the St. Regis into Istanbul. St. Regis Hotels & Resorts and Emmy award winning actor and director John Malkovich have partnered to make this film.
A film about Istanbul and love, A Postcard from Istanbul was shot at the historical locations of the city and at The St. Regis Istanbul. Featuring Julian Sands and Turkish actress Belçim Bilgin, the film unveils the sensory treasures and charm of the city. It tells the story about a screenwriter in search of inspiration, who travels to Istanbul and discovers the city’s attractions with the help of a tour guide.
The St. Regis Istanbul is situated close to the Bosphorus and is surrounded by luxurious boutiques, the very best culinary offerings and the finest of art and entertainment. Mere steps away are attractions such as the Maçka Park and Taksim square. The 5-star luxury hotel has 104 rooms and 14 suites.
Inspiration: Create your own ‘short film’ around a special occasion in your hotel or at your location. It could go viral and reach a lot of potential guests.
Guests can write a review about their experience in the conference hotel ‘Kontakt der Kontinenten’ at one of the issued iPads, the App or in a aftersales survey of the hotel. These reviews are now visible on Meeting Review. This is an independent review platform for meeting locations. The conference hotel is the first location that uses business reviews not only internally but also publishes those reviews externally.
Reviews are not yet common for conference and events centers. Commercial manager Lars Beckers of the conference hotel knows how important reviews are and has directly embraced the initiative of MeetingReview.com. He thought it was not desirable though to ask his guests to write a review twice about the same meeting (on MeetingReview and his own website).
Integration with Olery Feedback provided the solution. Olery is the company that collects and analyzes reviews of hotels, for example on TripAdvisor.com, Zoover and many other website. Guests start a survey about their meeting and are asked if their assessment may be published on MeetingReview. If no permission is given, the answers will only be available internally. If there is an authorization, the answers to the questions are also passed to MeetingReview. The assessment will be screened by MeetingReview and if it complies with the terms of use, it will be published on the website of the Conference hotel.
The partnership between Olery and the conference hotel derives from the need to be able to publish the guests experiences, posted on various website, transparently on the website of the hotel. Visitors of the website of the conference hotel are able to see the exact and average score of the online reviews due to the Olery integration. At the same time the employees immediately know how the provided service has been rated. By merging various sources, the reliability increases. A partnership that provides transparency to future guests and guests who attended a meeting at the hotel.
Drinking Cuipo Water is a way to make a difference. With every bottle sold, 1 square meter rainforest is protected and preserved. As from May Cuipo Water is also available in The Netherlands.
Due to the concept of Cuipo Water everyone can do something to preserve this planet for the upcoming generations. With every bottle sold, 1 square meter of rainforest is protected and preserved. This is how it works, at every bottle of Cuipo a code is printed, customers have to enter this code at the website of Cuipo and after registration with their email address, they can check ‘their’ square meter on Google Maps and share it through Social Media. With each bottle sold a donation is given to the foundation ‘One Meter at a Time’. This foundation already owns around 105 million square meters. The sustainable PET bottle is made of recycled PET and has a 65% lower carbon footprint. Cuipo water is available in 500 ml. and 330 ml.
Hoo Koen Tan and Han Kamminga of ‘Water Concepts Benelux’ were introduced to the originally American brand, and decided to contribute on saving the rainforest by introducing Cuipo in The Netherlands. Hoo Koen: “With Cuipo we want to increase the awareness: we need to protect the rainforest. The Cuipo approach is fun and sustainable at the same time, which makes it accessible, effective and it actual contributes to the world. We all drink water, so for everyone this is the way to make a difference.”
Selling Cuipo bottles to your guests is a great opportunity to do something good to the world in an easy way. According to the people behind Cuipo this is possible without losing on retail value and margins. An additional advantage is that guests sign up with their email address. ‘Water Concepts Benelux’ is the exclusive seller of Cuipo in West-Europe.
Travel light is powered by TNT Express, they take care of the transport of your skis, snowboard, golf set or even your luggage to your holiday destination. The luggage will be picked up at home and ready upon arrival at your holiday destination.
We have already seen several hotels that accommodate in solutions for the luggage of their guests. At the Grand Hyatt in Melbourne, they have a ‘Leave it at Hyatt’ service, enabling visitors to safely store their belongings on site, ready for their next stay.
Some hotels in ski resorts offer the same service for skis and snowboards, with the effect that their guests travel lighter and return! If your hotel welcomes guests who take extra luggage such as skis or golf sets regularly, you could point them to this possibility. The service of Travel Light allows your guests to book flights with only hand luggage. The luggage is traceable via a track and trace system. On the website of Travel light you will find an instruction video, how to pack your luggage and send it to your holiday destination and back.
Nut Bread created by Michelin starred chef Wouter van Laarhoven and baker Edwin Klaasen. Their nut bread is available in several flavors and contains ingredients as dried fruit, honey and flavored rye.
Wouter van Laarhoven worked as chef at restaurant ‘De Molen’ and recently started his own company, ‘By Wouter.’ This is a creative company that realizes unique food-, wine- and styling projects and concepts. Earlier we wrote an article about his creative culinary skills.
Edwin Klaasen, the owner of ‘Desem En Zo’ is constantly experimenting with sourdough bread. Edwin and his team are conquering the hearts of top chefs in the Netherlands and Belgium with these sourdough breads. He also wrote a book about his passion: ‘I bake great, you do too by the way.’ Unfortunately only in Dutch.
Wouter and Edwin created the nut bread together. Bread that is created in a shared dream of a baker and a Michelin starred chef must taste amazing. Besides that is their individual commitment to perfection a guarantee to create delicious bread. We can’t wait till we can taste it ;-). ^Marjolein
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