Buzzed – beer as a refill for your 3D printer?

16-11-2015

‘Buzzed’ is an invention made by 3Dom USA for your 3D printer. This refill for your 3D printer is completely produced with the waste and by-products derived from the beer process.

With Buzzed you can…

The latest product from 3Dom USA is ‘Buzzed’ an official refill suitable for the use in a 3D printer. The thread is 100% made from waste and by-products derived from the beer process. The produced wire (‘Buzzed’) is 1.75 mm thick and gives your homemade product a rich golden colour and a distinctive natural grain. The bio-based ‘Buzzed’ is already the second product in the line of ‘c2composites’ that 3Dom USA brings to the market. The first product, also a refill for 3D printers, is made entirely of waste and by-products of coffee called, ‘Wound Up’.

Drinking beer from a home-made beer mug

As an example 3Dom USA made a beer mug of ‘Buzzed’. So for the real beer lovers and owners of a 3D printer, from now on you can drink your beer from a home-made mug made from beer!

You can use the refills of 3Dom USA in almost all PLA (a type of plastic made from natural raw materials) 3D printers. The cost for a role ‘Buzzed’ is $ 49, =. Are you inspired and did you make a nice product with the ‘Buzzed’, please let us know!

Is the Keurig KOLD system a replacement for the mini-bar?

3-11-2015

With the Keurig KOLD system you will make your own soda in just 8 seconds. Will this be a possible replacement for the minibar?

How does it work?

The system is based on coffee machines like the Nespresso machine and the Senseo. The provider offers a range of flavours of soft drinks in the form of a pad. You can choose one of your favourite soft drinks, put the pad in the machine and push the start button. The water will be pressed through the pad. You are able to set your favourite temperature to get yourself a perfectly chilled, fresh glass of soda. The Keurig KOLD system works without the aid of a carbon dioxide cartridge, making it user friendly.

You can make different drinks with the Keurig KOLD system

Currently the producers have agreements with different soda vendors, such as Coca-Cola. In addition, the Keurig system KOLD can prepare different soft drinks, iced teas, flavoured waters and sports drinks.

Mini-bar

The system seems an ideal replacement for the minibar. The only thing you have to think of is the presence of sufficient pads in the room. Especially the step of the final invoicel and the restocking of the pads in the room, will save much time and effort.

Joinn! Hotspot for Lounge, Work and Short Stay

30-10-2015

Joinn! in Houten (a city located in the center of the Netherlands) is a new location with flex offices, a lounge & food area and 25 city lofts. The building in which Joinn! is located was empty for more than 5 years and has been transformed from regular offices into a unique hotspot.

Redeveloped into a hotspot

In many cities all over the world, the transformation of old buildings is high on the agenda. The so-called ‘transformations’ also fit into the policy that many municipalities have to deal with in the Netherlands, such as the ‘Ladder of Sustainable Urbanization’. The company Vides, located in Houten, keeps busy with redevelopments. The past two years they have redeveloped the former PTT Post Office and NS Offices in Houten into the hotspot Joinn! The company opens its doors next week and provides workplaces for the self-employed, a lounge (food & drinks) and city lofts (short stay, stay between two nights to one year).

Joinn!

Vidès and De Wit architecten were charged with the redevelopment, involving a creative process at every turn of the conceptual interpretation. In the lounge they will be serving a healthy breakfast with great coffee, yogurt-to-go, fresh smoothies and pastries. For lunch and dinner a lot of local products will be served and during the weekend guests can meet for cocktails, bites and experience live music in the lounge in Joinn!
For the catering section, the beating heart of Joinn!, our consultant Guido Verschoor (Van Spronsen & Partners horeca – advies), has provided support and co-direction during the concept interpretation.

Sharing good moments at Joinn!

The combination of different functions within the building creates flexibility, dynamics and synergy. ‘Sharing good moments’ is their motto. From 6 November 2015 the old building will be bursting with energy and hopefully new connections and inspiring ideas will originate from here! More information on Facebook.

A cloud of alcoholic cocktails!

23-10-2015

Bompas & Parr’s ‘alcoholic architecture’ is a pop-up cocktail bar in London’s famous ‘foodie centre’, the Borough Market. In this bar visitors can literally stand in a cloud of alcoholic cocktails.

Bompas & Parr’s pop-up

Up to and including January 2016 Bompas & Parr’s ‘alcoholic archtecture’ will be open for visitors in the Borough Market. In an enclosed area, the air is moistened with a mixture of spirits. Examples of the ‘served’ drinks are the liqueurs Chartreuse and Benedictine, a Trappist beer and fortified alcoholic wine, the notorious Buckfast.

Cloud of alcoholic cocktails

Visitors have to get in a rain suit at the entrance, and then they literally step into a cloud of alcoholic cocktails. The alcohol will be absorbed into the body through the lungs and eyes. This is exactly the reason for the signs ‘breathe responsibly’. The bar is only accessible for 18 years and older.

‘British Museum of Food’ (BMoF)

In the same building as the pop-up store ‘The British Museum of Food’ will be open for visitors from 21 October. This museum will be world’s first cultural institution which is entirely devoted to the history, evolution, science, sociology and the art of food. Some of the museum pieces are: The world’s fastest cheese trolley (from 0 to 62 mph in 6.6 seconds), the first space coffee (brought to 37 km altitude and back) and the first barbecue on 2.100 °C melted lava.

Dutch Tappies at the Mart Café in the Market Hall in Rotterdam

30-9-2015

The Mart Café serves Dutch Tappies in the Market hall in Rotterdam. The café celebrates the Dutch cuisine with the common sense the people of Rotterdam are known for with its own twist.

The Market Hall in Rotterdam (opened October last year) has a very international variety of restaurants. And in the midst of all the great international food restaurants, Mart Café from the Dutch Dudok Group, shows all the great treats from our Dutch cuisine.

Dutch tapas or as they say in Rotterdam: Dutch Tappies

Mart Café is an oasis of sobriety among all the exotic possibilities the Markt Hall offers. They offer coffee, beer and bitterballen (our famous small, round croquettes), picks with pickled onions and Dutch liverwurst, toast with mackerel mousse and ‘Kibbeling’ – our fried cod. Next to that Rye bread with cheese and of course the famous Dudok apple pie, and a matching Jenever (Dutch gin) menu with special Jenevers from the area. Café Mart wants to put our own homebrew spirits on the international map again!

The design of the Mart Café

Mart Café is located right next to the main entrance of the Market Hall, on the ground floor with a private terrace and entrance. The decor is minimalistic with raw concrete walls, wood and black and white tiles on the floor. The middle part of the ceiling is open so that a pleasant spaciousness is created between the floors. The arrangement of gleaming ceiling lamps is topped with a huge chandelier of Meccano.

German-style drive-through deli in Zeddam

23-9-2015

Zeddam will have a unique drive-through deli in the beginning of 2016.

Drive-through deli in Zeddam

People from the Zeddam region regularly drive to the other side of the border to get tasty and healthy sandwiches in Germany and drive back again. Daphne Kempers (21) was inspired by this and initiated an innovative deli in Zeddam with so-called “German pastries” that will be ready early 2016. The new deli-concept will be open seven days a week from seven o’clock in the morning until seven o’clock in the evening. Next to the German sandwiches the deli also offers cakes, coffee and wine.

Convenient, quick and healthy

The innovative sandwich shop is convenient, quick and healthy. With these three key features Daphne addresses important trends that are relevant today and in the near future. The price / quality ratio will meet German standards, so expect good and affordable sandwiches. Guests can order and pay through an app to prevent standing in line.

Crowd sourcing for the name

To come to the perfect name, Daphne calls out to the public. A competition has been started for the best name of the future deli. Creative people can participate via the Facebook page Broods.

Online click-and-collect service for Germans?

We hope the Germans will visit the drive-through deli for a sandwich in the near future, instead of the other way around which happens now. Perhaps an online click-and-collect service for Germans that order products through Dutch web shops can contribute to this. It may be an additional reason to pick up a sandwich on the go. Armand Sol has recently written a blog (in Dutch) about integrating online click-and-collect points in the hospitality industry.

Tres Hombres prepares a viral launch with Thunderclap

10-9-2015

Thunderclap sends a message through subscribed social media accounts at the same moment. By requesting users’ permission to send via their social media channels like Twitter, Facebook and Tumblr, it is possible to schedule a launch at one time.

Thunderclap social media distribution

The social media distribution tool shows who participates with the Thunderclap, it provides insight into the users supporting the message and creates a measurable reach. It gives the people joining a togetherness feeling because only the backers know about this upcoming ‘internet flashmob’ which can quickly provide be a trending topic. For the non-profit sector it is an interesting way to promote awareness campaigns by a “social contribution” instead of having to ask a financial contribution.

Sailing ship Tres Hombres

Using Thunderclap the crew of sustainable sailing ship ‘Tres Hombres’ will promote a campaign for organic coffee that the sailing ship will transport in 2016. Besides coffee, the ship was used to transport barrels of rum and chocolate with pure wind power over the ocean for the past five years. The ship can carry around 35 tonnes of cargo. Erik Rauws is one of the sailors Erik Rauws who has sailed along several times. He will join the sailing crew that will transport organic coffee from Costa Rica and created the sustainable coffee brand ‘Anemoi Coffee’. Half the ship is dedicated to cargo transport and half is used for passengers. People interested can join the crew on (a part of) the trip. The ship sails in the beginning of the summer in 2016 and a round trip takes about 5 months.

Anemoi Coffee by Sail

Share the Thunderclap by Erik Rauws and his Anemoi Coffee by Sail as well. The Thunderclap will be delivered on 11 September.

“We want to sail the most sustainable coffee in the world next year by sailing from Costa Rica to Amsterdam, join us!”

SUSHISAMBA, a culinary mix of Japan, Brazil and Peru

9-9-2015

At restaurant SUSHISAMBA you can eat a unique blend of the Japanese, Brazilian and Peruvian cuisine.

We don’t know many restaurants in the Netherlands that combine a cultural coalition in one cuisine. We recently wrote an article about the Nikkei cuisine (Japanese & Peruvian Cuisine) and in reaction somebody wrote us about another great tri-cultural coalition namely SUSHISAMBA. This cuisine is created in the early 20th century when thousands of Japanese emigrants traveled to South America’s fertile soil to cultivate coffee plantations and find their fortune. In bustling cities like Lima in Peru, and São Paulo in Brazil, the integration of Japanese, Brazilian and Peruvian cultures flourished. The restaurant in London, nearby for us Dutchies, opened in 2012.

What to expect when dining out at SUSHISAMBA

Hearty moquecas and colorful seviches found a place at the table alongside simple miso soup and tender sashimi. SUSHISAMBA serves these traditional dishes, plus more inventive creations, including sawagani, tuna tataki and anticuchos. The restaurant in London is located at the Heron Tower. A private glass-walled express lift hurtles up the outside of Heron Tower, taking you 38 storeys above the city. Once you’re up there, SUSHISAMBA has a pretty impressive rooftop bar that’s open all year round. Check all the pictures for an impression of the restaurant and the menus on their website. Certainly a restaurant and rooftop bar with a view. The next time I visit London, I most certainly will visit SUSHISAMBA!

About SUSHISAMBA

SUSHISAMBA started in New York City in 1999. Samba Brands Management was founded by Shimon Bokovza, Matthew Johnson and Danielle Billera. The company operates SUSHISAMBA® restaurants in New York, Miami, Las Vegas, London and Coral Gables. In addition to SUSHISAMBA®, the group manages SUGARCANE raw bar grill® in Miami and Duck & Waffle in London. ^Marjolein

Broth-to-go at Brodo in NYC

3-9-2015

Broth is very popular, especially in those cities with very cold winters. Last year we’ve spotted Brodo in NYC at the end of wintertime. And as we’re all rethinking our winter menu’s it might be an idea to consider serving broth-to-go.

Broth-to-go instead of coffee-to-go

We already wrote an article about it last March, with the main focus on an European soup initiative in Montpellier (France) by chef Marc Veyrat, Urban Soup. At his soup place, guests can create their own soup. With the first week of bad weather in the Netherlands, we would like to inspire entrepreneurs to follow the example chef Marco Canora of Brodo gave us last winter and start serving broth-to-go during the cold days.

In NYC you go to the window of Brodo for a broth-to-go

Marco Canora started the trend of broth-to-go with his East Village take-out window dedicated to bone broth, offered in a few different varieties and served in a steaming paper cup for easy sipping. There are a handful of add-ins like bone marrow, fermented beet juice and fresh turmeric, plus a couple of more traditional soups too.
Check out Zagat’s interview with Marco Canora and reconsider serving broth-to-go this winter at your place, whether you’re a butcher, restaurant owner or a coffeeshop.

The Green Toaster, an asset for your café or restaurant?

31-8-2015

The Green Toaster is a smartphone cleaning device. One of the places the Green Toaster would be a benefit would be in cafes or restaurants. You could offer your guests a sanitization of their phone while they have a drink.

Smart phones do have a big effect on how to accommodate your guests

We’re already getting accustomed to delivering ‘free Wi-Fi’, some restaurants, grand-cafés are even able to give their guest the opportunity to charge their mobile phone. Through either charging tables or pillars like ‘Charge to go’  and ‘Implug’ for smaller businesses. And now we’re faced with a new ticker to boost our sales and another investment… Ad agency Innored and UK-bases design school Kinneir Dufort created a sanitizing device for Korean e-commerce giant Gmarket. The Green Toaster.

The Green Toaster

The Green Toaster cleans every smartphone. Did you know that there are up to 7000 types of bacteria living on every smartphone? How often do you clean your smartphone? Wouldn’t you like to have the opportunity to clean it somewhere?

The Green Toaster does deep clean any smartphone using UV light! Wouldn’t it be great to have as excuse to go to a bar; “Honey, I’m going to have my smartphone cleaned.”

More about the Green Toaster on Springwise.