Truett-Hurst winery has developed a 100% recyclable bottle in partnership with Ecologic Brands. Paperboy Wine is made of recycled cardboard, featuring a plastic liner and is developed by Greenbottle. The cardboard bottle is 80% lighter than a wine bottle of glass and the carbon footprint is 67 percent less than that of glass containers. Besides the lighter weight, the insulation keeps wine cooler longer.
On Tuesday 13 and Wednesday 14 May guests can enjoy the ‘Six starred dinner’ in the Paterskerk (church) in Weert, the Netherlands. Four chefs from Weert (Emmanuel Mertens**, Pascal Jalhay**, Soenil Bahadoer* and Jan Marrees*) will each prepare their own signature dish. The dinner is part of the activities around the celebration of Weert 600 years city.
Wine brand Canei introduces a new flavor this summer: Hugo. Hugo originates from Northern Italy and is a combination of sparkling wine, elderflower, lime and mint. The drink is very popular in the ski areas. The premix variant Canei Hugo is fresh, fruity and has a surprising taste. The Canei Hugo contains only 5% alcohol and is a great terrace aperitif served with ice cubes, fresh mint and a slice of lime.
At the moment we are at the climax of the asparagus season and it’s lovely to see all the creative recipes passing by. Last weekend I’ve challenged myself with the presentation of an asparagus dish and this is the result. ^Armand
Youngsters between 18 and 25 years can indulge themselves with an all-inclusive 3-course menu for € 40,- during the JRE Springbreak. The week, from 19 to 25 May is an initiative by Jeunes Restaurateurs d’Europe (JRE). The top restaurants that participate are Restaurant ML* in Haarlem, Restaurant One* in Roermond, HanTing* in The Hague, ‘t Vlasbloemeken* (Koewacht) and many others. See the website www.jrespringbreak.nl for more information and reservations.
The Radisson Blu Hotel in Amsterdam organizes a 24-hours treadmill Running Marathon in the lobby from 9 May 17.00 o’clock. During the event employees, guests and hotel aqcuaintances collect money for the World Childhood Foundation. During the 24-hours there are supporting events like a sponsor drink and a Running Dinner. See the Facebook page for more information.
Juice bar Roots & Bulbs opened its doors in February 2014 in the heart of Marylebone, London. The juice bar sells cold pressed juices, that are fresh and unpasteurized thus more nutritious. The cold press method gives the juices an authentic flavor with a higher concentration of nutrients. Roots & Bulbs also sells smoothies with superfood, take-away superfood salads, organic snacks and organic coconut water and almond mild. The juice bar also provides a detox juice plan called ‘Time Out’ with five bottles of cold juices, two almond milk and a package of organic nuts for one to two days.
The Epiphany hotel in Palo Alto has a very special chandelier in its lobby. The high-tech lamp is designed by IDEO Digital Shop and consists of hundreds of light bulbs that can all move and illuminate interdependently. The lamp responds to data streams of online media such as social media and information from the internet. When someone posts a message about the hotel on Facebook or Twitter the lamp responds, but the lamp also gives a reflection of the weather. The lamp also response to movements in the hotel, for example when someone walks up the stairs.
The exclusive champagne served in the VIP-boxes during the FIFA World Cup 2014 is also available in the Netherlands. FIFA worked together with Taittinger to introduce the special World Cup 2014 edition of the popular Brut Réserve Champagne: the Taittinger official champagne of the 2014 FIFA World Cup. This limited edition has a label with 3D effects that make it look like footballs are literally shooting from the bottle. In cooperation with distributor Wine4Business the Taittinger official champagne of the 2014 FIFA World Cup is also available in the Netherlands through www.wkchampagne.nl.
After the Cronut™ and the Milk & Cookie shot, Dominique Ansel introduces his newest creation the Waffogato. The Waffogato is a combination between a waffle and the classic Italian dessert affogato. Affogato is made of vanilla ice-cream topped with a hot shot of espresso, one of his favorite desserts. The chef wanted to create a dessert served during breakfast and came up with the Waffogato: a combination of sweet, salty and bitter. It’s not actually a waffle but Tahitian vanilla ice-cream in the form of a waffle made with bits of Belgium waffle, pearl sugar for the crunch and a little sea salt. The ice cream is topped with hot maple syrup spiked espresso. Tapioca pearls release from the waffle when it melts and give the dish more texture. The Waffogato will be sold in his bakery from Friday, 9 May.
Accor Hotels introduces its newest worldwide online check-in-system where guests will save time during their arrival and departure. After the guest made his booking (via the website, mobile application or phone) he is supposed to check-in online two days before arrival. On the day of arrival the guest will receive a SMS with the room confirmation, practical information and a notification that the key is ready. The guest only has to pick up the key at the reception, to check-out the guest needs to give the key back to the reception and will receive an invoice by email. At the end of 2014 the system will be implemented at more than 30% of the hotels.
Boston Pizza has launched a new marketing campaign named ‘Pizza Game Changers’. Through the new website, pizza lovers can order some new menu items and they can vote for new pizza innovations. Some innovation ideas are pizza mints, a pizza cake and a pizza protector. One of the new menu items is the Pizza Taco. The Pizza Taco is a small pizza available in chicken/bacon or pullet pork and is shaped into a taco shell. The pizza taco shell is filled with salad, vegetables and sauce. Perhaps a lot easier to eat. The new menu items are available until 1 June.
Thrillist.com gives an overview of 21 restaurants and bars converted from different buildings. Like ‘The Airplane Restaurant’, a restaurant located in a 1953 US Air Force Boeing KC-97 Stratotanker. Or the ‘Crop Bar and Bistro’, a gigantic 1925 bank with marble columns rebuilt into a restaurant with high-end dishes and an open kitchen. The video above is from ‘The Liberty’ in Boston. Previously this building was a gigantic prison, built in 1851. After a massive renovation, the building converted into a hotel with five chic restaurants and bars. Take a look at the complete list here.
It often happens that restaurant guests not eat their whole dish, because the dish was larger than they expected. The German Food Bank ‘Düsseldorf table’ and agency ‘Ogilvy & Mather Germany’ launched the campaign ‘All you Can Eat’. Participating restaurants can place a sticker on the menu next to the dishes that tend to be served larger than guests can estimate. Guests have the option to choose for a smaller portion at the same price. The saved money will be donated to the food bank.
Friedjof Kempenaar initiated a vega pop-up restaurant in Rotterdam on 11, 12 and 13 April and is now aiming for our capital. Although he is not a vegetarian, he is intrigued by cooking without fish and meat and is convinced that the available vegan dishes in restaurants deserve an uprgade. While he is looking for a location in Amsterdam to sit 70 people per evening, you can delight yourself with an impression of the latest edition here.
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
1/2 PROJECT is a campaign that puts donating to charity in a different perspective. With the 1/2 Project you can donate half of your ordinairy expenses to charity instead of large sums of money at once. The project links companies and NGO’s together and plays a role in the product design. For example, pay a whole Domino pizza and donate half of it to charity.
On the 1st of November fresh and healthy food restaurant chain Eazie launches a campaign where ‘giving’ is the main subject. Everyone who orders an ‘Eazie giving’ menu receives a QR-ticket and can win great prizes. For Eazie this is a way to thank their community in the weeks before Thanksgiving. The prizes are provided by the partners of Eazie. Two tickets to Bangkok are provided by Wereldtickets.nl, a pair of Tom Ford sunglasses by Zonnebrillen.com and a custom made bike by the Swedish Bikebyme are a few examples.
Smiling oysters can be opened by hand instead of using an oyster knife. Naked lobsters have taken off their coats.In both cases the pascalization makes the preparation (and eating) a lot easier. Read more about pascalization (Dutch.) Topchef Moshik Roth shows how you can open an oyster by hand and can prepare it. Short films can be watched on the “Kreeft & Oesters” TV, where films about new dishes are added regularly. Smiling oysters and Naked Lobsters are only available for restaurants and can be ordered on the website.
The Region FoodValley is a cooperation where eight communities work together in order to produce and promote healthy and sustainable food. Region FoodValley is known for its knowledge and applications in food. Together with the partners of FoodValley Ambition does FoodValley work to achieve a European top-5 status in the area of healthy and sustainable food.
Coca-cola started a collaboration with the WWF (World Wide Fund for Nature), to enlarge the awareness for saving the polar bear. Since the polar bear has been Coca-cola’s icon for its Christmas commercials, they want to give something back to their beloved polar bear. Therefore Coca-cola will give their Coca-cola cans a new look by giving them a white colour, instead of red. Coca-cola will also donate 2 million dollars to the WWF in order to help protect the polar bear and its environment.
‘Buy my face’ is a new marketing campaign that is created by two students in England. These students sell their face to companies to paint an advertisement on their face, in order to pay off their student loans. A creative idea for a cafe or retail brand to promote itself?
Doehne “Deano” Duckworth has created the new Jalapeno chips, that instead of potatoes is made from real jalapenos. The Jalapenos chips were originally made as appetizer for the Cactus Café from Doehne Duckworth in Vermont. The chips are prepared and cooked by hand and are sold in resealable bags. The chips come in three flavours: Cheddar, Ranch and Sea Salt.
Darling Delicious is a retail store where new innovative food products can be tested. Darling Delicious can test products in two ways. They place them in their trend store in Groningen (The Netherlands) or add products to the Darling Delicious Gooddie Box, which is sent to (international) customers regularly. Testing and providing feedback is possible in different stages of the production process, from advice on ingredients to packaging design. Product developers can order samples in small amounts (200-500 pieces).
Halloween is coming. This very handy tool –between a handmixer and a drill bit- makes ‘killing’ the pumpkin much easier. Put it on a drill and attack the pumpkin with a proper toolkit instead of your ordinary kitchen cutlery.
Safe House restaurant in Milwaukee is a theme restaurant where guests play the role of a spy. The restaurant is located in a small alley and guests can only enter by using a password. During the dinner, espionage tricks must be done by the guests before they can eat. The restaurant creates an exciting experience for the guests which they will not forget easily.
The Canadian newspaper Winnipeg Free Press opened a cafe in the city centre. The café hopes to become a social meeting place. The editors, writers and columnists of the newspaper will be working at the café, where they get the chance to talk to the community and those who are interested. The cafe will organize town meetings, mini-concerts and book readings as well. See the cafe here.
To launch the “My Starbucks Rewards” program, Starbucks has unveiled four new interactive storefronts in Toronto and Vancouver. In cooperation with The Media Merchants they placed monitors in the storefront where guests discover the rewards by touching the golden stars in an animated interface throughout the display. See the movie for more.
All suitcases should have two handles, one on the top and another on the side. This makes the carrying of suitcases much easier. Because not all suitcases have enough handles, Quirky designed a special strap. The strap is made for heavy duty work and is adjustable in size.
The worlds largest pumpkin of 900 kilo’s, was carved last weekend in to a creepy sculpture. The pumpkin was carved by the professional pumpkin carver Ray Villafane.
To celebrate the 100th anniversary of Hotel the Roode Leeuw (Amsterdam) there was a photographer next to the entrance in the weekend of the 15th and 16th of October. Everyone who passed by was asked for a photo in ‘traditional Dutch clothing’. The photos are placed on Facebook, two people can win a night in a double room at the hotel or a dinner for 2 persons in the hotel restaurant after tagging themselves in the photo.
Pickwick tea brand again asked 150 thousand fans on social media network Hyves to develop new flavours. Last year, the company did the same and created Dutch Tea. This year three new teas are chosen: Chocolate Mint, the Caramelized Pear, and the Smooth Chai.
iPos is a new and innovative POS system software that can be used for restaurants and bars. iPos allows restaurant personel to place orders quickly and easily on the terrace with an iPad of iPod. The orders will immediatly be processed to the bar and kitchen. iPos is a full mobile POS system, and is designed as a webapp.
Movie Director Fow Pyng Hu opened a new pop-up “Ramen shop” in Amsterdam on the 16th of October. This is the first pop-up Ramen shop that has opened in the Netherlands. “Ramen” is a Japanese dish in where noodles swim in a soup, finished with a topping. The pop-up Ramen shop, named “Le fou Fow”, is situated on the second floor of a Chinese supermarket called “Dun Yong”.
Making housewine has just become a little easier and can even be done in your own livingroom nowadays. Designer Sabine Marcelis has scaled down the production of winemaking in an all-in-one homebrew installation. The installation requires a little nurture and care.
Malibu is celebrating the winter holidays by introducing the new Limited Edition Snowflake bottle. The Limited Edition bottle is a winter variant of the Caribbean rum, it contains real coconut flakes that create a snowstorm in your glass. The bottle is available in November, five MEN_at_WORK clothing stores are Malibu-branded to promote it.
The French company Kaviari’s developed ‘En-K caviar’. This is a chic and trendy aluminium box with 15 grams of caviar and a caviar spoon, available in the colours black, gold, silver, blue, fuchsia and apple green. Buyers can choose either the version ‘Osetra’ or ‘Kristal’ caviar. Easy to take in your purse to enjoy the caviar any moment of the day.
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‘Beeter’ is a new alternative for meat and fish which is 100% organic, full of protein, free of gluten and fat, without added nutrients, and is made of sustainable grown soy. This meat and fish alternative is developed by the Dutch company Ojah. ‘Beeter’ is available as ‘basics’, which can be processed and as ‘prepared’, which is directly consumable. You can find ‘Beeter’ already on the menus of several restaurants in the Netherlands and is available at the Vegetarian Butcher.
The Hot Booster is a new soup in an easy take-away self-heating can. The can needs to be pressed on the bottom to start the self-heating process, which takes 3 minutes. The soup is made of all natural ingredients, and is available in three flavours; Oriental chicken, Italian tomato and Golden Mushroom which is a special. There is as well a sweet version available; Cheeky Choco. Enjoy a hot soup any place and anytime you want.
Specially for the Pink Ribbon campaign, two Michelin star chef Ron Blaauw transformed his restaurant into Ron Roze (pink) during this week. One eighth of the total revenue of this week will be donated to the foundation. The campaign of the Pink Ribbon Foundation, which runs from the 18th of October until the 18th of November, fights against breast cancer in the Netherlands. Although the restaurant turns pink for a week, the menu will stay the same.
At the railway station of Leiden (The Netherlands) customers can buy a bicycle light from the fast food vending machines this Thursday. It’s an initiative of the Dutch Bicycle union in partnership with the fastfood chain Smullers. The new campaign is called “Ik Val Op” (I’m noticed) and focuses on the youth of the Netherlands.
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