The Greanery | The world’s first green electricity-charged dining experience

17-11-2022

From 24 November to 24 December, The Greanery, an exceptional December special, will be held in Amsterdam’s impressive Transformatorhuis. After two corona years where everything was built up and did not go ahead, this year the historic building on the Westergasterrein will be the setting for a 360-degree dining experience where sustainability is high priority. Reservations can be made through their website.

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Trends we spotted | Week 45

14-11-2022

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 about among others the Netherlands’ most beautiful Christmas hotel, Restaurant & Hotel Hoog Holten. And IZAKAYA Asian Kitchen & Bar in Amsterdam celebrates 10 years of high-end hospitality!

Great example of crossovers! The mochi muffins, mochi donuts and other chewy desserts from Asian-American bakery, Third Culture Bakery. And News on cultivated fish from Forsea Foods (Israël) and from Bluu Seafood (Germany).

Overwhelming enthusiasm for investment round of the Dutch fast casual chain SLA and you can still invest! The first ‘Meal Deliverer of the Year’ in the Netherlands has been chosen; Anthony Monte of SushiPoint. An election organized by the NLVVM.

An interesting blog on Retailtainment, FunFairCity, among others, reports the arrival of a new multi-activity complex: Brussels Indoor Games Center. And McDonald’s Germany and Shirin David are making prices rain with Monopoly until 4 January! So if you’re driving through Germany towards winter sports….

We already wrote about the ‘Golden Girls Kitchen’ pop-up restaurant in California last summer and now it’s coming to New York City and more cities in the USA are next in line!

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Deus Night Market | Deus Cantina’s new ‘foodhall fest’

10-11-2022

Deus Cantina in Amsterdam has lined up a calendar full of new events for the winter months: cozy Speakeasy Sundays, indoor ‘Night Markets’ and the Deus Café. Saturday 12 November, the first edition of the Deus Night Market will take place; a ‘foodhall fest’ highlighting creators of international and local products. “Food, drinks, great stories and ‘people just being supersonic”, says Neil Roake, creative chef at Deus Cantina. “The days are getting shorter, and the need to socialize, laugh and celebrate life greater. Deus Cantina is that place where all that comes together this autumn”.

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Techno Sport HADO | Combining sports and gaming using Augmented Reality

9-11-2022

Since the beginning of this year, you can also play the Techno Sport HADO in the Netherlands! Early 2022, Michiel Verhage and Michael Reibestein, co-founders of HADO the Netherlands, introduced the world’s largest and first augmented reality (AR) sport in the Netherlands. At the moment, you can play it in Purmerend, Tiel and Venlo. And you can have a pop-up arena set up! HADO is a leader in the integration of sports, gaming and technology and it’s the perfect mix of sport, game and strategy. An entertainment experience with sports & game elements with a high fun factor. It’s fun for (corporate) events, bachelor parties, children’s parties, etc.

We would not be surprised to see the Techno Sport HADO at Family Entertainment Centers and other parties active in leisure. Since it looks like it will make you tired and hot, you will probably need a drink and snack afterwards!

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Chef-in-Residence program for new culinary talent in Copenhagen

8-11-2022

Cook It Raw, the globe-trotting chefs event drawing Michelin’s top talent, is reactivating with a new purpose – to seek out and promote up-and-coming culinary talents and help them explore the role of gastronomy in our global future. The event-based organization has found a new home at the Socialist, a new boutique hotel nestled in the heart of Copenhagen, where it will launch a Chef-in-Residence program. To mark the occasion, a special dinner will be hosted by the legendary Albert Adrià (el Bulli, Tickets, Enigma) on Thursday November 24th at the hotel’s Bobo Food Studio.

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Trends we spotted | Week 44

7-11-2022

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 links to articles about amongst other a meal deal for the 40^th anniversary of E.T. by Checkers & Rally’s and a great example of storytelling by KFC India, the short film ‘Kshamata’, about the deaf girl lshmeet.

An innovation from the Netherlands; TILER’s paving tiles are weatherproof, on-street charging pads for e-bikes. Hotels, restaurant and cafes might install these to create more charging abilities! And the Moxy Lower East Side hotel debuts in the neighborhood that defines New York cool.

And the first Christmas inspiration: Miller Lite taps into the Holiday spirit with a ‘Christmas tree keg stand’ for beer lovers. And Claridge’s recently announced that their Christmas tree will be designed by Sandra Choi for Jimmy Choo.

Kahlúa and Gail Simmons put a new spin on the Espresso Martini, served not in a glass but in an edible stemless cocoa cup. The First MICHELIN Guide Hungary has been launched, sounds like a country where foodies might enjoy themselves!

Mercure Hotel Amersfoort Centre in the Netherlands has renovated its lobby and rooms. And International pizza chef Renato Bosco will be in the jury of first National Pizza Baking Championship 2023 on January 10 during the Dutch Horecava.

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Picnic Works™ and ContekPro partner to deliver the first modular automated pizza kitchen

7-11-2022

Picnic Works, a Seattle-based developer of kitchen automation technology, recently announced a partnership with ContekPro, a Portland-based manufacturer of modular kitchens. The partnership fuses the strengths of both companies to create factory-built pizza kitchens for commercial foodservice providers. The joint offering, the modular automated pizza kitchen, is faster to deploy, hassle-free to launch, more cost-efficient than brick and mortar, and has less impact on the environment, while increasing profitability for owners.

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Restaurant of the future Eatrenalin | Firework for the senses

3-11-2022

The unique gastronomic concept ‘Eatrenalin’ opens in Rust, Germany, on November 4 2022. This dining experience immerses you in different worlds – not only through smells and tastes, but also visually, acoustically and through touch and movement. The ‘restaurant of the future’ is firework for the senses. This is made possible by an impressive interplay of multimedia content, gastronomic delights and a patented new development, the Floating Chair by MACK Rides.

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CLUBZERØ | Returnable packaging for in-store, takeaway and delivery

3-11-2022

CLUBZERØ is a returnable packaging experience designed to hold both hot and cold food and drinks. CLUBZERØ offers a convenient and cost neutral alternative to disposable packaging. They are working towards a zero-waste future.

If you are, like me, in your sixties you might remember camping and picking up fries or other dishes by taking your own pan to the camping restaurant. Sounds like a pretty sustainable start, but the convenience-economy changed this a lot! If you like to order take-away, you usually end up with piles of takeout boxes to dispose of.  We read about CLUBZERØ in an article about the owner Safia Qureshi that is a finalist in the 2022 Food & Drink Heroes Awards – Sustainability Entrepreneur of the Year. Although I have trouble picturing all consumers using this returnable packaging system, it looks promising in the catering and B2B space. Why not try it in the Netherlands as well! ^Marjolein

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Las Vegas’ first 24/7 bacon concept in the D | Bacon Nation

1-11-2022

Downtown Las Vegas is ready to bring home the bacon. Bacon Nation – Las Vegas’ first 24/7 bacon-inspired restaurant concept – is officially open at the D Las Vegas. Created by Downtown Hospitality Group (DHG), the restaurant serves up elevated, over-the-top fare for breakfast, lunch, dinner, and late-night, including gourmet bacon flights; sweet and savory French toast boxes; and Reverse BLTs, for which weaved bacon takes the place of bread.

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