Last November Hudson Bar & Kitchen opened in Rotterdam. The restaurant starts the outdoor season appropriately by opening a special art terrace. Artist Tinus Teder took the look and feel of the restaurant to the terrace and was inspired by contemporary culture, love of life and street culture. His style is characterized by influences from pop art of the 60s.
Aukje Visser and Gerbrand Nicolai from Dokkum (The Netherlands) started with selling biological meat online. Even better, all the biological meat they sell comes from the Netherlands and their beef comes from farmers in Friesland they personally know. By using special techniques the entrepreneurs can guarantee that the meat is chilled for at least 48 hours and is sent by regular mail-order.
Buzzfeed made a video with an overview of the most populair midnight snacks after going out. The Netherlands isn’t mentioned, what is our most populair drunken dish?
The most northern part of North Holland gets its own local market under the name of ‘De Kroon van Holland’ (translated as The Crown of Holland) on 3 and 4 May . For tasty snacks from the region, local gems and local quality produce visitors can go to Anna Paulowna. During the weekend there are several demonstrations and workshops. There is for instance a BBQ workshop by Andy McDonald from ‘Echte Stokers’ in Schagen, Andrea van Lieshout teaches you how to create delicious dishes with Texel Asparagus and Ans van den Burg shows how to make real Wieringer Shrimp croquettes. Both Saturday and Sunday closes with a local produce dinner. Sign up for the workshops via www.facebook.com/kroonvanholland.
On 12 and 13 May 2014, the first Dutch fair by and for bartenders will be held under the title “The Perfect Serve Barshow”. The Westerliefde and WesterUnie in Amsterdam are the stage for seminars, tastings and competitions with ‘guest experience’ as communal interest. A sneak peek in the program shows that Steve Okhuysen, bartender and owner of Old Fashioned Cocktail & Absinthe Bar in Ghent, Belgium will tell about the mythical Absinthe and Andrew Nicholls will elaborate on the diversity, quality and versatility of rum with the Authentic Caribbean Rum label. See the full program here.
Not every restaurant is happy with guests who post food photos on Social Media. The photos are often blurry or improperly exposed whereby the dish looks unsavory. To give guests the opportunity to shoot professional photos, restaurant El Burro in South-Africa placed a portable light studio in the restaurant. Guests can choose various colored lights and once they have chosen the perfect mood lighting, they can take a photo and upload it on Instagram with #dinnercam. The device is developed by MWEB Wi-Fi network. Guests receive a free copy of their photo.
To promote the buffet, caterer Albron uses Magneet Visual® signs at Center Parcs. The sign works with a magnetized sub layer and a top layer with printed images on PVC-free foil that contain an iron coating. At Albron Center Parcs two layers of Magneet Visual® are used, one with a chalkboard-look, the second consists out of outline cut products that can be manually adjusted. The system is developed by BSB Reclame.
Ten Dutch top chefs will work together during the Gastromarket ‘Food from Heaven’ on Thursday 29 May and Friday 30 May. Ten top chefs from ten restaurant in The Hague will serve ten dishes at Michelin star level, in combination with music and a food market. Participating restaurants are: Zwetheul, Savelberg, Calla’s, Hanting, Brasserie NL, Savarin, Villa la Ruche, Des Indes, Pearl and Brasserie Brut. A ticket costs € 100,=, you can find more information here.
In May Haagen-Dazs will introduce two special ice cream flavors in Japan. The ice cream brand comes with the surprising flavors carrot-orange and cherry-tomato. These ice creams contain only 8.5 percent milk fat and are a lot healthier. We already know juices with the flavor carrot-orange so why not ice cream? With these flavors the brand responds to the current hype of healthy food.
Looking for a new job? Do you love brunching for free and Aperol Spritz? The ‘Aperol ® Brunch Society’ in America is looking for a new ‘Chef Brunch Officer’ (CBO). The CBO will visit several restaurant hotspots to taste the Aperol Spritz cocktail and makes sure the staff makes the right Aperol Spritz cocktail. The recipe: 3 parts Prosecco, 2 parts Aperol and 1 part soda. The CBO will visit restaurants twice every weekend, all summer long, gets a free brunch with friends and get paid for it! To apply, people need to upload an Instagram video of 15 seconds with #Brunchforaliving @AperolUSA and tell why they have to become the new Chef Brunch Officer. Click here to see a number of applications. Nice inspiration for restaurant owners: as restaurant you can invite a regular guests to taste new dishes.
To create a good image of a hotel, a video is often used. A great way to promote the hotel is by a drone, like the video above. A drone can capture angles and views of the hotel that couldn’t be captured before and is relatively inexpensive to use.
#Throwback Thursday. We started in August 2007 with horecatrends.com / hospitalitytrends.eu, in July 2009 we posted an item about the Slow Cow drink from Canada. This brand advertised with the slogan: “This can contains a one week vacation”. A drink with soothing ingredients to relax, so the opposite of energy drinks. The drink has been working since 2008 to conquer the world from Quebec, Canada. On their website, they even posted that the drink will be sold in more than 50 countries in 2025! So they do think that the world really needs to relax.
On 5 May people in Amsterdam eat together during the “Freedom meals”. In restaurants, parks, homes and on the streets of Amsterdam thousands of citizens share tables. Various organizations and initiatives connect people through food. There are five StreetDinners organized by Bite Me throughout the city, where fifty volunteers cook in ten kitchens and collectively serve it for the visitors of these local events. Next to that, a huge dinner is organized at the IJ (1000 pax) and in several other local dinners are organized in the districts, see this link (Dutch) for an overview.
In Utrecht there is a discovery center developed by ‘Initiatief Domplein’ together with the municipality of Utrecht and the ‘Rijksdienst voor Cultureel Erfgoed’ (National Heritage Board). The DOMunder is located beneath the Domplein and it’s a place where visitors learn more about 2000 years of history through Roman, Carolingian, Romanesque and Gothic remnants in about 75 minutes. With a special flashlight, visitors can explore archaeological findings. The DOMunder is open for visitors from 3 June onwards.
In Rotterdam, the collaboration between Bjorn van Dijl and ‘Schmidt Zeevis Rotterdam’ resulted in culinary hotspot ‘Salt & Tasty’. The restaurant measures a hundred square meters and has a large outdoor terrace as well. Salt & Tasty is located opposite to the new Rotterdam Central Station, at the Kruisplein. The refrigerated display is daily filled with fresh fish by Schmidt Zeevis and there are various salads and sandwiches available in the restaurant.
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
Blippar shows the consumer extra product information of a certain product by using augmented reality. By filming the product with a smartphone, product information and recipes appear in the screen of your phone. Blippar has a partnership with several supermarket chains in the UK, such as Tesco and Cadbury’s, in order to make sure that most products will be recognized by Blippar.
Hotel-restaurant Villa Ruimzicht, located in Doetichem (in the Netherlands), provides a service where guests order room service by using their Smartphone or tablet pc. Guests can download a free app and scan a QR-code which can be found in the hotel room. A menu appears on the screen in which the guest can order a certain dish or a drink. To offer this service, the hotel uses the ‘Yoursmartbutler’ app, which makes a connection to the register system and communicates the necessary information to the kitchen and to the guest accounts.
Drinking vinegar is an age old practice in many cultures. Andy Ricker, announced to Best Chef Northwest 2011, launched his Pok Pok Som. This is a refreshing vinegar drink with concentrated flavours of fruit, vegetables and aromatics, and is very good for your health.
Restaurant The Cowfish is all about ‘East meets West’. It serves both of best worlds; the American hamburger and the popular Japanese sushi. You can find dishes on the menu like the real American hamburgers, Japanese sushi, as well ass a combination of both in fusion dishes.
A moment of relaxation, but staying focused at the same time; a new soda ChillCat Drink to Relax. This is no energy-drink, but a light carbonated soft drink, based on exclusive and natural white and green tea extracts and anti-oxidants, like pomegranate. Specially developed for moments of relaxation and inner peace, without losing the focus.
Last Sunday the 25th edition of the 4 Miles of Groningen was organized. Afterwards, ‘Café de Koffer’ organized massage-sessions in the café, to massage away the coming muscles ache. A nice way to pamper your guests!
Elsa Lambinet, a French designer, created these chocolates which can be composed to your own favorite taste. This is possible by combine the three basic elements; a base of white, milk or dark chocolate, a filling, and a topping. See the chocolates here.
A few Italian designers of the Dragdesign Studio created a new folding cooking island within a capsule. The cooking island can be opened and closed by pressing a button, and offers several elements which can be folded out, such as a small dining table or an extra cutting platform.
Interested in wild mushrooms? Expert Maurice van der Molen takes a group to the Gaasperplas (Amsterdam) and explanes how to recognize edible mushrooms and how to harvest them. It’s not possible to subscibe anymore, there are new workshops in November.
Starbucks has invited designers to make coffee-inspired t-shirts in celebration of their 40th anniversary. The designs are inspired by coffee and made by Alexander Wang, Billy Reid and Sophie Theallet. So a shirt with a coffee stain might be a top notch design item in the future.
Restaurant ‘De Bloemkool’ (The Netherlands) organizes a slow food evening on the 11th of October in collaboration with Knooopjelos.nl. The wine & food evening is all about calf ‘from head to tail’. A limited amount of 40 people can eat and drink for a special all-in prize.
“We want the beans back on the table” says food critic Lizet Kruyf. Together with food journalist Onno Kleyn and nutrition expert Yneke Vocking they’ve created the “Bruine Bonenbende”(brown beans gang). The bean gang exists for almost a year, but is recently gaining momentum due to their new website. Their goal is to create more popularity around the beans as food choice in the culinary world.
A new cookbook is published for the conscience eater of today. It is called Non-fish-a-licious, and contains forty non-fish recipes. The idea for this book was initiated by the “Dos Winkel”of the Sea First Foundation. The book is created to make the consumer more aware of polluted oceans and the consequences for the fish we eat.
After HoppaThee and Special Kit sauces comes a new product from the creatives of Natwerk: Limoncello. On this website they have placed photos and comments of their harvesting adventures at Sicily and in Salerno as well as the peeling in Sorento (Limoncello is made from the yellow peel of the lemon). This gives the product a personal and authentic touch. It would be wonderful to have a restaurant that shows the origin of its dishes this way as well.
Since this week guests can enjoy the ‘Knoopjelos Menu’ at restaurant Le Marron in Malden and restaurant Jerome in Valkenburg (both in the Netherlands). This menu consists of the best signature dishes and several wine-food combinations, and a couple of surprises supplemented. Unlike most discount weeks, you can order this menu anytime you like, even for lunch.
A nice and trendy idea to serve ‘Jello’ shots instead of cocktails or shots. By using exotic products you can create extraordinairy creations, such as the blue martini, strawberry margarita and the blueberry gin sour. View the website for recipes.
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“Park Supermarket” is an idea to create landscape supermarkets which are situated in the ‘city parks’ of the Netherlands. The polder was once intended to feed the Dutch consumer, but is becoming outdated and no longer meet the needs of the 170 nationalities in the Netherlands. The idea and concept is designed by the Van Bergen Kolpa Architect firm and Alterra Wageningen. The goal of the “Park Supermarket” is to provide and sell food, which can be found in the contemporary supermarket. Watch the movie for an explanation.
Innocent, the British brand which is famous for their 100% natural smoothies, has started a campaign in which small knitted caps are made for their smoothie bottles. For every sold smoothie with a knitted cap, 20 cents will be donated to the National Elderly Fund in the Netherlands. Also want to show your knitting tricks? You can send your self-knitted caps to Innocent, which will be sold.
Edible is a company which focuses on the production of edible insect snacks. The company was created in the year 2000 to stimulate the concept of eating insects and has already produced dozens of products on the market like BBQ worm crisps, Thai green curry crickets and Toffee scorpion candy. Eating insects is still exclusive but the goal of Edible is to make the products more accessible for the consumer market.
Barbequing can be as much fun as it can give headaches. When the party is over, the cleaning process and stowing away is always a big problem. To solve this dilema a new concept barbeque is the “Cartridge Grill Concept”designed by Sangwon Jung. Easier to clean, transport, (can) work on a battery and can be connected with other cartridge grills.
Coca-Cola has recently launched the “Share a coke with a mate”campaign in Autralia, which is a fan-focused concept for the brand’s loyal beverage buyers. Coca-Cola decided to choose 150 identifiable names which are popular in Australia and put them on the front of their bottles in the format of their logo.
Since last Monday October 3rd, restaurant ‘De Open Keuken’ in Hilversum (in the Netherlands) starts serving meatballs, each Monday. Owners and brothers Cival and Jorick Jansen serve several meatballs, like the stroganoff ball, grandma’s ball or a spicy ball, accompanied with potatoes and vegetables, for € 6,= per dish.
This concept celebrates its first year, but this is still a nice concept to mention. The Spanish publisher ED Ediciones opened in December 2010 La Pizzateca in Madrid. This is a combination of a bookstore and pizzeria, where they sell books and serve homemade pizza. They have, for example, a menu called ‘menu de las letras’ where a pizza slice in combination with a book, cost you € 5,=.
Drink your Starbucks coffee responsibly with this reusable coffee mug, designed by Jang Jin-hee and Lee Min-jeong. Every time you refill your mug, a green leaf will light up through an integrated LED system, which measures the times you refill your cup. After 365 refills, the leaves form a map of the world to show you how eco-friendly you are by discarding cardboard cups.
Designers of the French design companies Elium Studio and Duende Studio have collaborated together to create a home vinegar maker. The design is inspired by the biotechnology where vinegar is based on, and its instruments.
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