The All Day Bubbles concept by Time to Sparkle

13-2-2024

Recently, the All Day Bubbles concept by Time to Sparkle was introduced. This concept gives you the opportunity to get to know the versatility of French crémant, the alternative to champagne. Surprising taste combinations show that sparkling wines not only pair excellently with oysters or fine dining but are also a perfect match with popcorn, chocolate, or a slice of pizza. Bubbles are suitable for every moment of the day.

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Plant-based cooking in the Dutch hospitality industry

9-2-2024

We have just finished ‘Veganuary’, an initiative that seems to be increasing in popularity. But has this plant-based revolution also had an effect on plant-based cooking in the Dutch hospitality industry? The simple answer is ‘yes’ but there is also much to be gained for plant-based, according to research by Violife Professional. With a recipe for vegan ‘Vietnamese Summer Rolls’.

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Beyond Steak® now available for the hospitality industry in the Netherlands

8-2-2024

Beyond Meat, Inc. (NASDAQ: BYND), a market leader in plant-based meat, presented the Beyond Steak® in the Netherlands for the first time during the Horecava. This plant-based steak has been available to the hospitality industry since January 24^th. This launch builds on the recent introduction of the Beyond Chicken-Style products. Beyond Meat’s entire range meets the commitment to offer plant-based products/proteins developed to be indistinguishable in taste from animal meat, with the added nutritional and environmental benefits of plant-based meat. Beyond Steak® will soon be available at Hanos and other foodservice outlets. We just tasted it! read more

Forsea unveiled the first cell-cultivated freshwater eel

26-1-2024

The FoodTech start-up Forsea collaborated with SAIDO restaurant to craft prized Japanese dishes based on cultivated eel. Cell-cultured seafood start-up Forsea Foods, Ltd. sails on its mission to save wild eel populations from near extinction by unveiling its first prototype of cell-cultivated freshwater eel. Forsea successfully replicated the traditional Japanese unagi eel (Anguilla japonica) featuring the same tender, succulent texture and rich savory flavor as real eel.

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Restaurant Izakaya DUKI | Eating, drinking and singing in Japanese ambiance

2-1-2024

Just before the end of the year 2023, on December 29, Izakaya DUKI opened its doors at Hofplein in Rotterdam. The restaurant is part of the recently opened karaoke bar the Duke of Tokyo.

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The Genius Amsterdam sells sausage rolls originated from the south of the Netherlands

2-1-2024

On 1 October 2023, ‘The Genius’ opened its doors on Amsterdam’s Kinkerstraat. The owner, originally from the Dutch region Brabant, Marcel Ginus found that sausage rolls were very scarce in our Capital and decided to do something about it. The Genius serves handmade sausage rolls made by Bart Houben, a baker from the region Brabant. They also sell ‘star boxes’ with sausage bread creations by top chefs!

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After Dinner Sip | Extend the holidays and skip your dip

8-12-2023

On December 28 and 29, there probably isn’t a whole lot on your calendar. The days between Christmas and the turn of the year are generally days to recover from Christmas and prepare for a festive end to the year. To make these days even more fun you can go to ‘After Dinner Sip’ in Utrecht this year.

A party to make the dip between Christmas and New Year’s Eve more fun and one of the last parties before the start of the healthy or vegan January regime!

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Hotel Kapellerput participates in Clean the World’s Global Hospitality Program

16-11-2023

With a focus on recycling, waste reduction, energy efficiency and ethical sourcing, hotel Kapellerput is a beacon of eco-friendly practices. They are now participating in the Clean the World’s Global Hospitality Program. A sustainable partnership for positive change.

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Urban Bistro by AMI now open in Rotterdam and The Hague

6-11-2023

The second location of restaurant chain BY AMI has just been opened in The Hague, Prinsenstraat 5A. The first location can be found on the Wilheminapier in Rotterdam. BY AMI has created a blend of a modern and urban bistro with an international ambiance. Both locations entertain a unique modern and very Instagrammable design while allowing you to enjoy their international menu filled with sustainable/local products.

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Trends we spotted | Week 43

30-10-2023

At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column ‘Trends we spotted this week’.

With this week’s links to articles including the presentation of the We’re Smart awards, there are 16 Dutch restaurants on this list of the best vegetable restaurants in the world. ‘De Nieuwe Winkel’ in Nijmegen is number 1 again.

Pink and yellow oyster mushrooms are included in the range of products of the exotic mushroom grower Oakfield as well as bundle-, white beech-, wig- and coral mushrooms.

The Casual Pint Craft Beerstro launched Tap4Good. A national fundraising initiative to support local communities. The local manager decides the charity!

In London, ‘The OWO Residences by Raffles’ recently opened and Starbucks opened its China Coffee Innovation Park (CIP), achieving its vertical integration ‘from bean to cup’ in one market – a first for the company globally.

Bakkit.nl creates ‘the Rotterdam Roll’ – a rolled croissant in various flavours. They also sell other pastries. Speaking of croissants, Dominique Ansel, the inventor of the cronut, presented a vegan cronut for the first time in September.

Pizza Hut in Germany recently introduced ‘Pizza-Sandwich’ Melts and a special McDonald’s restaurant in Terminal 1 of Sydney Airport!

A capital injection for Zence Object in Macau: for a project to convert used tea leaves and other local bio-waste streams into packaging and other industrial items.

And an interesting design article on Eater about the neon walls, palm-shaped chairs and giant pepper mills of Shuggie’s Trash Pie, they call it maxed-out restaurant design for 2023.

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