A Butter Sprayer
The Biēm Butter Sprayer goes from butter stick to butter spray in seconds! The first sprayer that sprays 100% Real Butter. read more
The Biēm Butter Sprayer goes from butter stick to butter spray in seconds! The first sprayer that sprays 100% Real Butter. read more
The role of short videos within the Social Media channels increases. YouTube, Instagram, Snapchat, Vine, videos are everywhere. With Periscope and Facebook-live, it‘s even possible to stream live. Some companies are taking this video trend to a next level and are using social media to create short films for entertainment or advertising. The name: Social Cinema. read more
York & Albany Beach Hut
York & Albany Beach Hut
Pantone Cafe
Pantone CafeYour terrace is just as important as your interior. It is the eye catcher of your company. Theme’s and different styles for your terrace can create an extra experience. Unfortunately, this isn’t the case in all municipalities, some entrepreneurs can only chose between pre-ordered terrace furniture in several municipalities. But despite this fact, you can still do a lot to give your terrace your own twist. If you aren’t stuck to pre-ordered terraces, the ideas below might be nice to apply to your terrace: read more
At the redaction of Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about and as from today we use the smaller trends in our column ‘Trends we spotted this week’. This week among others ‘The Peanut Butter Store’, ‘The First Drone Café’ and ‘Dining in the rooms of the Red Light District’. If you like to read the whole article, click the title. Enjoy reading! read more
A nice idea, little bread snacks in a cone shaped bag. On the 10th of March DANVO Bakeries launched a new unique innovative snack, the ‘Joepies’. Joepies are one-bite sized bread rolls made of bread dough, supplemented with fresh fruits and herbs. read more
PeriscopeA one-day event in London, Running Pizza. A local running club, Run Dem Crew delivered pizzas from Sodo Sourdough Pizza Café. And the customers could watch the delivering in real-time via Periscope streams. read more
Everyone who ever visited a festival does know the waste problem. In no time the whole festival grounds is covered with empty plastic bottles, little pieces of paper and napkins. ThinkScream has the solution: 15 minutes of free Wi-Fi for those who throw their waste in a special bin! read more
Coffeelicous is known in Holland as the winner of the ‘Koffie Top 100’ in 2014. They also own Hightealicious in Dordrecht (the Netherlands) where they serve fancy high teas. As far as we know, this is the only shop in the Netherlands that exclusively serves high teas. read more
Delivery service Deliveroo makes sure to deliver ‘quality meals’. The delivery service distinguishes itself from others by taking over the whole process from the restaurant. Everyone does what he or she does best. The restaurant prepares the meals, Deliveroo delivers and we order and eat it. read more
Soenil Bahadoer created a dish based on Holi Phagwa, the Hindu spring festival. Like the ‘Festival of colours runs’ he creates his dish ‘scallop – pumpkin – Madame Jeanette’ with flying colours. Patrick Meis made the above video. read more
Our colleague David Maartense blogs about using WhatsApp for business purposes in the hospitality industry, which doesn’t happen often. Think for example about making last minute reservations through WhatsApp or sending pictures.
National Social Media Research 2016 of Newcom shows that WhatsApp currently is the biggest social media platform of the Netherlands. A number of 9.8 million of the Dutch people uses WhatsApp, 7.0 million of them are using it on a daily basis. read more
We’re convinced that our Dutch kids want to try the Happy Goggles as well, McDonald’s Holland! McDonald’s Sweden is giving children a view into the world of virtual reality with the Happy Meal box from the 5th till the 12th of March. read more
IJsjes
Stoere limonades 
Kraanwater
Koude koffie & koffiecocktails 
Vermouth of gin-tonic The meteorological spring has started this week. Here in Amsterdam the weather doesn’t show a sign of it yet, but with a little bit of luck we can enjoy the sunshine on the terraces by the end of the month. What should you serve on your terrace this season? Below you can find a list of products we expect to see on the Dutch terraces. In our first trend presentation this year, about terrace trends, the products below were mentioned. read more
Spotted on social media: donut ice cream cones. It’s one of the hypes if it comes down to ice cream! read more
At restaurant ‘Rebelz aan de Rotte’ in Rotterdam (the Netherlands), you eat in a piece of art and support a social purpose.
The 27th of February restaurant ‘Rebelz aan de Rotte’ opened. An extraordinary restaurant in many ways: the interior, the kitchen and the staff. The restaurant seats about 70 guests that can go there to have lunch, high tea or dinner. They also cater meetings and parties. In the summer there will be a terrace on a pontoon where people can dock their boats.
Just Salad, the fast-casual restaurant chain committed to making everyday health and sustainability possible, recently announced the launch of its newest ordering feature, ‘Salad AI’, 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
In November 2012, 20 restaurants in São Paulo, Brazil, launched an initiative where their guest could choose for smaller portion sizes, while still paying the full price. ‘Satisfeito’ (‘Satisfied, in Portuguese) dishes were 1/3 smaller than the usual dishes. The money saved from serving these smaller dishes has been donated to the Instituto Alana, an organization fighting child malnutrition in Brazil. Satisfeito is a global movement that aims to alleviate child hunger and prevent food waste by providing restaurants and their customers with the chance to help organizations feeding starving children around the world.
These balloons are lighted by small LED lights. The LED lights are placed in the opening of the balloon and after that the balloon can be inflated (also with helium). The LED lights have multiple modes and are reusable. These illuminated balloons are great for decoration at a party, event or in a nightclub.
The modern Greek restaurant ‘Lemonia’, located on the edge of Utrecht, presents their wine list in a special way. They put a wine bottle with a wine list label at each table. The label has a description of the wines and the price per glass / bottle.
Action by Go-Tan: the company collaborates with the ‘Tropenmuseum’ to start the action ‘Photo is looking for family’ to find the rightful owners of 335 family albums under former inhabitants of Dutch East Indies. Go-Tan put stickers with family photos on 80.000 ’emping’ bags to reach people who have lost an album, or can help identifying owners of an album.
Easter is in the air! In the coming weeks we will occasionally publish remarkable recipes or action on horecatrends. For example, the trend of the last year Special Easteregg. Do you have a special recipe or does your restaurant or hotel plan a special activity, let us know by mail via tip@spronsen.com . Who knows your company might be on horecatrends.
Every year on April 1st the liberation of the Spanish occupation by ‘Sea Beggars’ is celebrated in Brielle, The Netherlands. During this day the people of Brielle wear historical clothing and they perform in the open air theater ‘the key to the city’. This year the activity coincides with Easter. Brasserie Hotel De Nymph serves the traditional ‘Sea Beggars’ meal consisting of marrowfats, bacon, fried onions, piccalilli, pickles, stewed meat and boiled potatoes. Because the festival coincides with Easter, Brasserie The Nymph combines Easter with the ‘Sea Beggars’ meal and serves the meal in egg shape.
McDonald’s has launched new packaging designs on all carry-out bags and fountain beverage cups. The new packaging is designed to communicate brand stories in an engaging and modern way. The packaging is a blend of text, illustration and a QR code and will deliver interesting facts about de brand. It makes information easily accessible from mobile devices. The packaging is launched in the United States and will be rolled out worldwide through 2013.
Fun t-shirts to be to be worn by the chef at the breakfast buffet..
Club Vie in Rotterdam reopened its doors on Friday 1 March after a complete renovation. Our colleague Armand Sol was invited for the premiere and visited the venue. Club Vie is partly positioned under the ‘Willemsbrug’ and has two floors. The lower floor ‘The Jaxx’ has a nice river view and a ceiling that changes color. The upper floor has a dance floor and four different sitting areas on various levels. Because of the playful location of these sitting areas, the club breathes an intimate atmosphere that is not usual in other similar sized clubs. The LED lights are installed by InventDesign and provides a luxurious glance to the club’s interior.
Inspired by the Bay Bridge’s 75th Anniversary, artist Leo Villareal created the project ‘The Bay Lights’. ‘The Bay Lights’ is the world’s largest LED light sculpture, that is made of 25,000 white LED lights and is 1.8 miles wide and 500 feet high. Each light is individually programmed and shines from dusk until 2:00 a.m for the next two years.
PepsiCo introduced its world famous soft drink brand Mountain Dew in the Netherlands last week. The brand is known for its neon green packaging with a popping logo. Mountain Dew is a thirst quenching soft drink with a refreshing citrus taste and focuses primarily on a male target group between 16 and 24 years old. In the United States, the soft drink has been one of the largest fresh rank brands, but is now also available in the Netherlands in bottles of 0.5 L.
Edible Arrangements sells bouquets made from fresh fruit. The ‘confetti fruit cupcake’ is a festive bouquet of fruit in different forms with cupcakes. For the cupcake, a pineapple is shaped in a cupcake, dipped in white and brown chocolate and topped with festive sprinkles. The cupcake-shaped pineapple is arranged in a cupcake holder together with other fresh fruit. The ‘confetti fruit cupcake’ is a cheerful bouquet to serve for dessert or breakfast. Edible Arrangements has many outlets in America (more than 1.000), but also in the Far East, Middle East and Italy.
Inside the colorful carboard boxes by Martins Café, a coffeebrand from the vicinity of Sao Paulo, you don’t expect to find coffee. The boxes are colorful, retro and with their robot logo printed on the cardboard. Martins Café is a Brazilian brand of specialty coffee which comes in the variants cardamom, anise, cinnamon, nutmeg and 100% Arabica. With the package Martins Café wanted to create something colorful, retro and Brazilian that would catch your eye. Read the article on www.coolhunting.com to know why the use robots as their logo….
Easter is in the air! In the coming weeks we will occasionally publish remarkable recipes or action on horecatrends. For example, the action of the last year by The Cavendish Hotel. Do you have a special recipe or does your restaurant or hotel plan a special activity, let us know by mail. Who knows your company might be on horecatrends.
These truffle eggs are fun to serve as dessert during the Easter dinner. Or wrap the truffle eggs up in a box as a personal gift. The classic chocolate truffle recipe is from chef Chris Horridge. Watch the recipe here.
OpenTable released a new Facebook App that’s called ‘Places I’ve Eaten’. With this app users can list and rate the restaurants they’ve been to, choose what they will like to visit and see the places that their Facebook friends have listed and rated. With this app users can also search for restaurants based on their rating, places their Facebook friends have visited ore select properties known as kid-friendly and serving vegetarian food. Users can choose to keep their listing private or to make it available on Facebook for others. Earlier the company acquired the FoodSpotting App.
With this scientific spice rack you can organize dried herbs. Each herb is stored in a separate glass test tube and is labeled with a sticker. This pice rack is a fun item on a table in a restaurant.
Even if a guy is wearing a simple t-shirt, with this napkin at his neck he looks like he did his best to get dressed up for dinner. A funny alternative for a tie.
Two former Noma sous-chefs Samuel Nutter and Victor Wagman will open a new restaurant named Bror, in the heart of Copenhagen next month. Currently there are not many details available, but they will grow their own vegetables on Sejerø island. The two chefs have opened a Twitter and Facebook account to keep people up to date on the progress.
During a demo at the TED conference in California, Delta showed a concept shower called ‘Photon Shower’ that could help passengers recover from their jet lag. Delta worked together with Wieden + Kennedy New York and sleep expert Dr. Russell Foster to design a shower that uses light to alter the body’s internal clock. Travelers can enter their flight information and the ‘Photon Shower’ will adjust for their needs based on flight time. The light recreates the effects of sunlight to alleviate jet lag.
The Youth Food Movement and the Dutch ‘Agrarische Jongeren Kontakt’ bring farmers and consumers together at the online platform ‘Het Eetcafé’. With the online platform the distance between farmer and consumer is reduced and the consumer learns more about the daily practice on a farm. The online platform gives the farmer the opportunity to explain how things are going at the farm and the consumers can ask questions, criticize and start discussions. The platform will soon be offline as well. This year they will organize days throughout the country where farmers meet consumers in the city and consumers can visit the farm to see where their food comes from. The project is supported by the Ministry of Economics of the Netherlands.
Josh Tetrick, founder of start up Hampton Creek food, worked together with specialists such as food scientists, chefs and molecular biologists to figure out how to create a product that is made out of plants but works like an egg. The team had to dissect an egg down to its microbiology and nutritional components. They developed a plant-based egg, called ‘Beyond Eggs’. The Beyond Eggs can replace an egg in food like baked goods, dressing ore sauces. Beyond Eggs are healthier, cholesterol-free, allergy-free and the food safety is better.
On April 6 the Belgian Beer Day will be organized. The Captain Beerheart Foundation organize this event to connect all Belgian beer fans from all over the world and toast to Belgian Beer. More than 8.000 people from 103 countries already support the Belgian Beer Day.
Restaurant De Compagnon in Amsterdam serves appetizers on a bicycle handlebar with a tray. Nowadays many restaurants are working with local products, but in Amsterdam there are few local products available. Therefore restaurant De Compagnon approached this trend in a different way. The nature of Amsterdam has been characterized by bicycles. Serving appetizers on a bicycle handlebar is a wink to the trend ‘local’.
The company ‘Ganslekker’ produces a spread made of goose meat. The number of geese in the Netherlands is increasing and often causes (environmental) problems. For these reasons, the geese are shot. ‘Ganslekker’ uses the meat of these shot geese to make spread. The spread is available as ham or foie gras pate and is organic and sustainable.
The doughnut is very popular in the United States and there are more new varieties on the market. Lucky’s Doughnuts creates authentic, handmade doughnuts in many variants. Likewise the crème brûlée doughnut, a doughnut filled with vanilla pastry cream topped with crisp, burnt sugar caramel shell. They also have other special doughnuts like a tiramisu or blood orange doughnut.
Many people know dry ice from the theatrical world as haze ore smoke used at TV shows and musicals, but dry ice is also increasingly used in the hospitality industry. ICS Dry Ice developed the Mistystix, that gives a drink that mysterious smoke effect. The Mistystix is designed to be used in drinks and is filled with dry ice. Once the Mistystix touches the drink, it creates a smoking effect. The most beautiful effect is created when the drink is not too cold. With the Mistystix the taste of the drink is optimum, it keeps the drink cold and it remains smoking about 3 to 5 minutes. Use dry ice for the presentation of a dish or dry ice can also be used in the finest form to make a sorbet from fresh juices. Filling a wine cooler with water and dry ice gives a festive effect.
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