Restaurant ‘In de Keuken van Floris’, located in Rotterdam (the Netherlands) will co-operate with ‘Garage Rotterdam’, an exhibition space for contemporary art. Chef Floris Versluijs was inspired by the exhibition Border Lines, where ethnographic pieces of the collections of the World musuem are central. This coming Monday October 15, he will cook a culinary six course dinner surrounded by several art pieces. Photo: Garage Rotterdam – Bas Czerwinski.
Water brand Badoit took over one of the French RER trains on September 21st and turned this train into a restaurant. Tables were installed in seconds and the train travelers were surprised with a 3-course diner of chef Thierry Marx, accompanied by Badoit water of course. After every stop, a new course was served. Travelers react positive, but as well very surprised.
It started in the airline industry and hotels are offering different prices during the weekends; yield management. Slowly it appears in restaurants and other branches. A nice example is Restaurant Diverso in Nederweert (the Netherlands). On Monday till Thursday, they offering a special discount menu which will change each month.
In the spring of 2012, Amsterdam started a pitch to develop a new destination for the unused Overhoeks tower in Amsterdam, the old Shell building. Last October the 4th, club owner Sander Groet (Club AIR, Amsterdam) is announced to winner to create the new destination. The plan shows us the new destination of several headquarters, but as well several restaurants, clubs and a hotel.
The HotTug Hot Tob Boat is a small boat, but at the same time a hot tub. But if you are not in the mood for a hot tub, you can use the boat as a regular boat as well.
Already spotted by Horecatrends.com, but still very innovative; this small bag for your French fries, a snack and the sauce.
Airliner KLM promotes flights from Stockholm to New York by the integration of Google Streetview in its advertisement banners on news websites. The ad shows new technical possibilities of the available space and creates an extra experience for the user. This feature can be very interesting for hotels as well.
Pop-up restaurant bar BAUT opens in the Wibautstraat on Friday the 12th of October. The kitchen of this 900 square meter restaurant is managed by chef Michiel van der Eerde. The doors close on the 31st of December 2014 because of urban renewal plans in the area. This restaurant is the first by the ‘Nu of Nooit’ (Now or never) company. The start-up by Job Keja, Michiel van der Eerde and Dick Leijen is focused on temporary and durable entrepreneurship in empty buildings.
This lemon juicer adds an extra luxurious touch to your table cutlery. The fancy tool is dishwasher safe.
In association with OpenTable, Foursquare is offering an online reservation service. Guests can make an online reservation in one of the OpenTable restaurants. Watch all the connected restaurants here.
On Saturday the 13th of October the Rotterdam Philharmonic Orchestra, techno producer Secret Cinema and Ted Langenbach join forces during the Advanced Music Fest Blown Away. At about 100 musicians and another 100 performers will combine classical and electonic music in the Rotterdam harbor area during an explosive creative and visually attractive evening.
Buitengoed the Panoven (Zevenaar) combines the joys of living with family history. The Kruitwagen and Hajenius families organize taste evenings of Hajenius cigars and Scotch whisky at an old stone factory. During these evenings the visitors get three Hajenius cigars, three Single Malt whisky’s and three local bites that enhance the taste experience.
The first underwater nightclub opened at the Niyama Resort in the Maldives. Experience your own Cousteau moment with a cocktail at the Subsix bar, located 500 meters offshore.
Hampshire Hospitality started, in association with ‘Natuurmonumenten’, a Facebook-campaign. When they collected 5.000 likes, they will plant 200 trees on November 23, during the Hampshire Tree planting Day.
In London consumers found the first Tweet Shop of Special K. When consumers posted a twitter-message about the new snacks of Special K, they received a bag of one of the new tastes.
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
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