Restaurant ‘t Klooster was opened in Wijk bij Duurstede
4-9-2014
Jonnie and Thérèse Boer of ‘De Librije’*** and ‘Librije’s zusje’** opened restaurant ‘t Klooster at Wijk bij Duurstede on 1 September. This restaurant is taken over by former employee Jeroen van Hensbergen and his wife Natasja van Hensbergen. Jeroen and Natasja transformed brasserie ‘t Klooster into a restaurant where high-quality, creative and affordable dishes are served. A special aspect is that the restaurant serves a menu especially for people who had a gastric bypass or gastric sleeve. Natasja herself had gastric bypass surgery and realized that it was very difficult to join others in dining for a full evening. “Jeroen cooks in ‘t Klooster a special menu where the portioning is adapted to the wishes of the guests and where the intolerances and the use of sugar are taking into account.”
Delirium Café opens in Amsterdam
3-9-2014
The famous Delirium Café opens its doors in Amsterdam on 18 September. The Delirium Café is worldwide known to beer lovers. The café originated in Brussel and is known for its amount of different beers. In 2014 the café made it to the Guiness Book of Records with a variety of 3200 beers. The establishment in Amsterdam starts ‘modest’ with 500 different kinds of national and international beers. It will be located in a characteristic property at the Piet Heinkade. Guests can eat there as well, the kitchen serves simple but qualitative dishes. Soon a Delirium boat will float through the canals of Amsterdam. The boat transports guests from and to the Delirium café.
The Bacon Bullets
3-9-2014
NEXTDELI is a new player in the field of food concepts and introduced new products: The Bacon Bullets and The Bacon Balls. The products are inspired on the Dutch well-known ‘Kroket’ and ‘Bitterbal’ and have a bacon flavour. The Bacon Balls and Bullets distinguish themselves from the ‘Kroket’ and ‘Bitterbal’ in three ways: ‘The Crunch’, ‘The Bacon’ and ‘The Taste’. The products have a special crunch because of the use of American breadcrumb. The Bacon can be tasted in the creamy filling and the Taste refers to the spicy aftertaste. The products are made of organic bacon and no additives and preservatives are added. A special sauce is developed to replace the mustard that is usually used with ‘kroketten’ and ‘bitterballen’. The Gunshot sauce looks a lot like a mustard-sauce, but has a sweet touch from honey and a touch of BBQ.
Cooking at the beat of dance music
2-9-2014
Dance festival Tomorrowland was held on the 19th, 20th, 26nd and 27th of July. The festival isn’t just well known for its music, but for the culinary experience as well. For the third time in history a small amount of people could experience the cooking skills of Sergio Herman in the secret restaurant, hidden in the main stage. For the amount of € 15.000,- Sergio Herman, Quique Dacosta (three Michelin stars) from restaurant Quique Dacosta and Kobe Desramaults (one Michelin star) from restaurant In De Wulf prepared several dishes while the music was playing loud.
The rest of the publication is only available in Dutch
Arancini: Italian ‘bitterballen’
2-9-2014
This summer we’ve eaten the Italian dish Arancini in the bar of restaurant Filini at the Radisson Blu Aqua Hotel in Chicago. We ate this dish several times in Italian restaurants in America and Australia, but the few times I was in Italy, I haven’t seen it on the menu. Although the dish is probably served there as well. I have not seen this dish in the Netherlands before, although it is a simple dish to make. The dish consist out of deep fried balls of risotto with mozzarella cheese and smoked ham in the middle. A simple and delicious starter and because of the Dutch association with the ‘bitterballen’ it could become very popular in the Netherlands as well ^Marjolein van Spronsen
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1-9-2014
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How do you apply trends as entrepreneur in the hospitality industry?
1-9-2014
First of all, when talking about trends you need to realize that many different concepts are being named trends these days. However, there is a big difference between trends, hypes and inspiration. For example, we call our website hospitalitytrends.eu but mostly offer inspiration based on red threads in international trends. Real trends take their time in the adoption curve. If you look at the adoption curve of for example sustainability, you’ll see that it has been coming up for 15 to 20 years already and now it is mainstream, thus this is a trend. Hypes however usually stick around with the innovators and early adopters.
The usual development of a trend is that it begins with a very small portion of the population. Logically entrepreneurs are drawn to new trends since they are always looking for new success. They are constantly scared to miss out and fail in their business endeavours, yet specifically as an entrepreneur it is important that you keep on living your own dream and take care that you do not jump on every trend or hype that comes along.
The Crab Shack Wellington
1-9-2014
In the Netherlands we have a lot of beautiful local products, but if we see the crabs and lobsters that are served at The Crab Shack in Wellington we are a bit jealous. The Crab Shack is a casual restaurant with a coastal/Cape Cod theme. With their location at the waterfront the restaurant serves mostly seafood and especially crabs as ‘Nelson Paddle crab’, ‘Jonah crab’ and the red ‘King crab’. They also serve meat dishes as ‘the Shack Steak’ and the ‘Kiwi pepper lamb rump’. Besides that the dishes on the menu are very affordable, the restaurant has daily specials too such as ‘Mussel Madness Monday’, ‘Winging into the Weekend’ and ‘Sangria Saturdays’.
Deep Dish Pizza at Giordano’s
1-9-2014
We already wrote about it before, but finally we’ve tasted them ourselves: the Chicago-style Pizza, Deep Dish Pizza. We tried this ‘stuffed pizza pie’ at restaurant Giordano’s and at a Wednesday evening we still had to wait half an hour for a table! Looking at the amount of tables where people were sharing this pizza, we can only conclude that the dish is very popular here. We respectfully watched other families eating a large size pizza without problems and with pleasure but we had difficulties finishing a middle sized pizza! A slice of pizza feels like a complete pizza, which is definitely due to on the amount of cheese. ^Marjolein van Spronsen
New culinary products of R&D Food Revolution
29-8-2014
Three creative minds, Albert Adrià, Rudi Van Beylen and Dirk Peeters, joined forces in their search for new culinary products. R&D Food Revolution was created with the basic thought ‘revolutionary innovation for the culinary world’. Their main purpose is to become a supplier of creativity by offering innovative top products.
Topchef Albert Adrià, known from the world-famous Catalan restaurant elBulli, launched a new line of products with typical Adrià-delicacies. Examples are Spanish octopus- and algae delicatessen, heavenly meringue, sophisticated and fluffy mousses and sauces from the siphon and fragrant breads especially designed for a specific types of cheese. Albert Adrià: ‘all products contain ingredients that we use in my kitchens as well. In this way I bring elBulli, Tickets, 41°, Pakta and Bodega 1900 literally to every caterer or restaurant owner”.
R&D Food Revolution will launch their new product, Crispy Foam, at ‘Rotterdam Gastvrij’ at the end of September.
Opening Brasserie Halte 3
29-8-2014
Earlier this year we wrote an article about the Foodhallen located in the former tram depot ‘De Hallen’ in Amsterdam. The initiaters Chong Chu, Tsibo Lin, Zing-Kyn Cheung and Rakish Gangapersad now opened their brasserie ‘Halte 3’. The brasserie is located in a open but cozy space and is ideal for a big lunch or dinner. On the menu are classic and innovative dishes such as a salad with nougat of goat cheese, fresh linguine vongole and a do-it-yourself tiramisu. The sunny terrace is also a great place for a cappuccino with a piece of pie or a drink with some fingerfood.
The special second floor of restaurant Oxwell & Co
28-8-2014
The building of restaurant Oxwell & Co in China-Town, Singapore, has a rich and divers history which can be seen in the different rooms of the restaurant. The ground floor has a pub vibe which is perfect for a cup of coffee or a house distilled gin & tonic. The first floor has a more homely feeling and is more suited for a dinner. Their chef Mark Sargeant prepares his classics such as crisp tomato salads with goat cheese or slabs of aged Porterhouse steak and beer-battered onion rings.
Although both the ground and first floor look really nice, the absolute highlight of Oxwell & Co is the second floor. The Lord Oxwell private study, which serves as private dining room and smoking area, really impressed us. The room is not only filled with dark mahogany accents but is covered with taxidermied squirrels and paintings of animals in Victorian dresses. Take a look at the pictures, and you will see what makes this room so special.
A nightclub without alcohol
27-8-2014
At the end of September a new alcohol-free nightclub will open for a few months in Stockholm. The new club has the matching name ‘Sober’ and will be just as any other club including dj’s, music, drinks and a nice atmosphere. The only thing missing will be the drunk people at the dance floor and at the bar.
The initiator of the nightclub is the Swedish TV presenter Mårten Andersson. He stopped drinking alcohol 7 months ago and discovered that going out without drinking alcohol is much more fun. The new nightclub will be completely alcohol-free, what means that people who already drunk are not allowed to come in. The security at the door will check the alcohol level of the visitors with help of a breathalyzer. So far, the initiative is very popular. With 5 weeks to go, already 600 out of 750 tickets for the opening night were sold.
Bagels, Beats & Weeds
27-8-2014
Bagels & Beans launches the Dutch Weed Bagel at a Bagels, Beats & Weeds Party on 29 August. The bagel is 100% vegetable, vegetarian, vegan and halal and is developed during a cooperation between Bagels & Beans and The Dutch Weed Burger. The bagel is only available at the new concept store of Bagels & Beans at the IJdock in Amsterdam. The concept store will have the traditional Bagels & Beans kitchen, but is also the place where innovation, inspiration and investigation come together for future developments.
Food, drinks, music & theater at Food Truck Festival TREK
26-8-2014
Food Truck Festival TREK stand for food, drinks, music and theatre! After a successful first edition in Utrecht, the second edition of the Festival TREK moves to The Hague. From Friday 12 September until Sunday 14 September the ‘Westbroekpark’ will be transformed into a large outdoor festival with dozens of food trucks and several artists. A big variety of food can be tasted this day: from oysters to organic fries and from sausages to vegetarian food. Besides eating and drinking, the visitors can enjoy theatre, live music and cabaret as well. The TREK Food Truck Festival is free of charge.
FG Shop sells lunchboxes
26-8-2014
Last week we’ve visited the rewarded Michelin star chef François Geurds** because of the launch of the FG Out of the Box Experience and the recently opened FG Shop. The store is part of the former Hofplein station at the end of the new ‘Luchtsingel’, a pedestrian bridge that connects several creative parts of Rotterdam.
Llama restaurant in Copenhagen
25-8-2014
The Copenhagen restaurant group Cofoco has teamed up with some of the city’s most creative forces for the launch of its newest restaurant, Llama. In cooperation with Jonas Hartz (Hz), Jakob Lange (BIG) and Lars Larsen (Kilo Design) the group has developed a restaurant inspired by the Latin American and South American kitchen. The restaurant is covered with colorful tiles from Mexico and has dark painted wooden furniture. It also has a cocktail bar focused mainly on Latin and South American spirits such as rum, tequila, pisco and mescal. Where the appearance of the restaurant is clearly Latin American, the menu still had its Danish touch because Llama restaurant works mainly with seasonal and regional products.
Samsung Smart Signage TV
25-8-2014
Samsung launches a new smart TV screen by the name ‘Smart Signage TV’. The screen can be divided into different boxes, what makes it possible to show different images at the same time. This makes the display ideal for hospitality businesses, because guests can be informed about promotions, menu’s and other content at the same time. Samsung offers the Smart Signage TV in a complete package with a professional screen, TV tuner, Wi-Fi, software, a standard and wall brackets for € 749,-.
Grand Hotel de Draak opens new wellness
22-8-2014
After a fire in the oldest hotel of the Netherlands, Grand Hotel de Draak, the crew worked hard to renovate the monumental building. Following the grand-opening in June this year, the wellness opened recently in the former area of restaurant La Pidola. Hotel guests can go to the wellness for a Finnish sauna, a Turkish steam bath, infrared cabin, a cooling-shed with a splash- and rain shower and a relaxation room. The wellness is opened every day from 4 until 11 PM, but on request can it be opened during the day as well.
Restival is looking for crowdfunding
21-8-2014
Restival is a festival build out of the remnants of other festivals. Restival tries to collect as many of the usable product of other festivals such as food and drinks, but also building materials and decorations. After two successful editions in 2012 and 2013 the organizers of Restival are busy with collecting products and material for de third edition at the ‘Flevoparkbad’ in Amsterdam. Despite the enthusiasm of the visitors, volunteers, partners and the press, it did not resolve in enough financial guaranties. For this reason organizer Maarten Aland tries to collect € 20.000 before 1 September through crowd funding. The only thing people have to do is to buy their ticket (€ 15,-) and consumption card before the end of the month via crowdaboutnow.nl. Of course are donations welcome as well.
Float-in movie: watching movies from the water
21-8-2014
A float-in movie; instead of watching a movie in a theatre or at home, watch it from a floatable platform or boat. Events like this were organized by different organizations before, but this summer restaurant ‘Het Theehuis’ introduced the initiative in the hospitality industry. ‘Het Theehuis’ is located next to a lake in the touristic Grou, what makes it a unique location to organize a float-in movie. The guests can watch the movie from their own boat, the VIP lounge (a floating platform) and the spacious patio. Snacks and drinks are served during the movie as well.
Crispy snacks without the deep fryer
20-8-2014
Until recently it wasn’t possible to make a snack from the oven as crispy and delicious as if it is from the deep fryer. Snack manufacturer Royaan introduced a complete new assortment crispy oven snacks under the Kwekkeboom brand. The assortment will consist of ‘kroketten’, ‘bitterballen’ and chicken- and cheese-snacks, all provided with a unique patented crispy-crust technology.
Besides that the snacks are more healthy out of the oven, there is also an advantage for companies as airlines, gas stations and movie theaters. For these parties, it isn’t always possible to offer crispy snacks because they are not allowed to fry, or because they don’t have frying facilities. Several Dutch companies as Corendon already sell the new snacks, but consumers have to be a bit patient; the Kwekkeboom Oven Snacks will be launched in retail stores later this year.
‘BankjesCollectief’: worlds largest outdoor café
20-8-2014
‘BankjesCollectief’ is the largest outdoor café in the world. Every first Sunday of the month, people open up a bench for friends, family and neighbors. The owners of the benches decide what they serve, but also what the activity they organize. Examples of these activities are reading to toddlers in the library, a sidewalk chalk spectacle and pie eating. The visitors of the benches decide what the experience is worth when it’s finished. ‘BankjesCollectief’ is a great and relaxing way to meet your neighbors. The next edition is on 7 September but it only takes place in the Netherlands for now..
Ibis Rotterdam City Centre opens its doors to bloggers
19-8-2014
At 15 August the Ibis Rotterdam City Centre opened its doors at the ‘Wijnhaven’ area in Rotterdam. To get guests acquainted with the hotel before opening, blogger Josie of maryjosie.com was invited to live in the hotel for two weeks (one week before opening and one week after opening). In this way, the blogger could share her experiences in and around the hotel, but also give the hotel an insight for an optimal guest experience. The Ibis Rotterdam City Centre organized several activities, starting off with an hotspot tour with 19 co-bloggers. The bloggers all agreed that the location is one of the USP’s of the hotel. The ‘Wijnhaven’, what is both located in the city centre and in the harbor, is an upcoming urban development area. This makes the area very attractive to live, work and stay in.
The Fish and Season festival 2014
18-8-2014
The Fish and Season festival is a 3-day culinary festival dedicated to sustainable and delicious fish. The festival takes place in the market hall of the Food Centre in Amsterdam that will be transformed into a Valhalla for fish-lovers, with a large kitchen for demonstrations and a foodcourt. Guests of the festival can see demonstrations of several top-chefs, enjoy great dishes and be inspired by the newest innovations in fish-preparing methods.