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11-112013

Great start of the Restaurantweek in Leiden

11-11-2013

The Restaurant Week in Leiden starts today and runs until November the 17th. Participating restaurants donate one euro per couvert to the charity ‘Het Willem-Alexander Kinderfonds’. But last Thursday (November the 7th) René Redzepi, chef and owner of Restaurant Noma ( Copenhagen), ushered this week by lecturing about his latest book, ‘A Work in Progress’. The event was attended by over 250 foodies and chefs. The happening was a co-creation between LeidsLekkers ( the organizer of the Restaurant Week in Leiden) and Niels Vreeling, who recently realized his dream, Babooka , a quirky bookstore. A relaxed lecture and book signing, during which amongst others, restaurant Kitch& and Restaurant in the Doofpot (one Michelinstar) served delicious appetizers. At the last restaurant, René Redzepi dined before the lecture. According to the owner, Anton Verschelling, the entire kitchen team was very excited to show their skills to the ‘master’. Given the level of their appetizers that were served during the book signing session, this must have been no problem!

4-102013

Warning for tourists in New York

4-10-2013

A warning with a wink for all tourists who will be visiting NY in the coming period. This hilarious movie should be mandatory for tourists to prevent sidewalk-clogging, by tourist taking pictures while wearing tracksuits. According to New Yorkers tourists need to learn how to behave. And Johnny T, tells about all the jerky things tourist do in NY and tells the basic tenets of not-obnoxious touristing. At the expense of large restaurant chains (although again with a touch of humor) the creators ‘Glove and Boots’ refer to smaller restaurants to eat. He also recommends that out-of-towners stay in their hotels between the hours of 4 and 6pm, when residents are trying to get home. Just another way to put your city in the picture ;-).

26-92013

Healthier fries at Burger King

26-9-2013

Burger King has introduced a healthier version of the French fries in the United States. The SATISFRIES™ are French crinkle-cut fries and contain 40% less fat and 30% fewer calories. According to Burger King the SATISFRIES™ are healthier because they used another batter that absorbs less oil. To launch the healthier French fries, Burger King has started the campaign #WTFF (What The French Fry). Large French fry pods where placed in high traffic areas in New York City, Los Angeles and Chicago to encourage passersby to take pictures to post on social media using the hash tag #WTFF.

17-72013

The Paris guide to tourists

17-7-2013

Frenchmen have the image that they are often unfriendly to tourists and that they only speak their own language. The French who work in the tourism industry can now read the book ‘Do you speak touriste‘. This booklet is an initiative of CCIR and CRT from Paris and includes information for taxi drivers, restaurant staff and shop workers how to deal with tourists from different countries. The Dutch people often go on vacation in groups, spend an average of € 139,= per day and approximately 55% of the visitors would love to return within one or two years to Paris, according to the booklet.

27-62013

Fooddrome

27-6-2013

Fooddrome will open its doors in Villa Flora (Venlo) around June 2014. Fooddrome will be a location of 7,500 m2 where retail, food service industry, education and recreation will meet. According to the initiator Gert Benders the classic supermarket sells standard products for the lowest price, while the quality of the pure products and the buying experience get lost. Fooddrome is a fresh food concept with authentic, special and sustainable products of mainly Dutch soil for consumers and business users. Healthy and honest food for an affordable price is the key for Fooddrome. The products can be tasted and bought to prepare the dishes at home. The products can also be ordered through the internet or smartphone and will be delivered refrigerated.

26-62013

Glamping is hot

26-6-2013

According to a study of beslist.nl an increasing number of travelers likes to camp in luxury, also known as ‘glamping’. Beslist.nl made an infographic about glamping, is it a real trend or a marketing tric? ‘Glamping’ is the combination of ‘glamour and camping’ and is derived from the popular luxury safari lodges in Africa. A ‘glamper’ overnights on a family camping in a caravan, a luxury tent or bungalow. Comfort and luxury are the most important. Earlier we saw that Landal Greenparks implented ‘glamping’ by building luxury safari tents in 2011. Or what about this luxury hotel-caravan? Unfortunately the infographic is just in Dutch, but bottom-line the researchers indicate glamping as a trend and not as a tric.

6-62013

Champagne with hot dogs

6-6-2013

Champagne and caviar is a known combination at many upper class bars. ‘Bubbledogs’ in London is a champagne bar that does not combine champagne with caviar. Instead of caviar they serve culinary hot dogs. They offer a wide range of pork, beef and vegetarian hot dogs, from simple to luxurious. According to the owner you don’t need excessively fancy food to bring out the best of drink. The Champagne bar offers 35 seats and has a robust yet elegant look. A nice hotspot in London!

31-52013

Launch DJ Mag

31-5-2013

This Monday DJ Mag Netherlands launched its first episode at Club Air in Amsterdam. Thomas Cech and Jeroen Kiepe published the Dutch version of the infamous international magazine for the dance scene. Anthony Donner and Sarah Strijker are the editor of the magazine that has an interactive Layar app for extra video content and background information. The website is interactive, copiled according to user profiles. DJ Mag Netherlands will provide young DJ-talent a multichannel platform and will organize events as well.

20-32013

Pay the bill with an app

20-3-2013

How often did you get a great service at a restaurant and as only point of irritation had to wait too long for the bill? With the new app ‘Cover’, that will be introduced soon, you can walk out of the restaurant without physically paying the bill. The payment is taken from a credit card stored on the app. Guests do make their reservation through the app and enter the payment information. The ‘Uber’s payment experience at restaurants’ according to Clover. It’s a new way of paying that is in particular useful for restaurants, it saves time and turns tables faster.

18-22013

World conquering innovation from the Netherlands

18-2-2013

The company PerfoTec provides the solution for a part of the food that is lost between harvest and consumption (30-50%). PerfoTec has developed a technology to extend the shelf life of fresh fruit and vegetables. By measuring the respiration rate of fruit and vegetables and adjusting the packaging accordingly, the shelf life of fruit and vegetables can be extended significantly. This gives the package the right amount of oxygen. According ‘Duurzaambedrijfsleven.nl‘ PerfoTec belongs to one of the world conquering innovations in the Netherlands.