In 2016 the Poop Café, Toronto’s first toilet themed dessert bar, opened in Korea Town Toronto at Bloor Street West. The potty-themed café, like its counterparts in Asia (for example you will find poop café’s also in Seoul), will server desserts themed around the dirty deed. read more
What happens in your hotel with the bathroom amenities? The best thing that could happen, is that your guest will take them home and when in their bathroom they get regularly reminded of their stay at your hotel. In most hotels, the soaps, shampoo, conditioner are replaced every day. But what do you do with the leftovers? Throwing them away isn’t sustainable at all. read more
Café Ter Marsch in Rotterdam is searching for inspiration for a vegetarian dish on its new menu and seeks the help from food-loving bloggers. During the Blogger Summer Vega Challenge, bloggers can provide a recipe for a summer vegetarian main course. In June, participants can present their dish, featuring a clear recipe and a tasty image on Ter Marsch’s social media accounts (Facebook and Instagram). Café Ter Marsch needs to be tagged in the post of course. read more
Last year September we wrote about the Instagram hashtag #coffeeinacone. The idea to serve coffee in a cone comes from South Africa. In January 2016 Dayne Levinrad uploaded his first photo with this hashtag. It is now possible to drink a coffee in a cone at pop-up store The Cone Masters located at Vijzelgracht 41 in Amsterdam. Until the 18th of June you can enjoy this coffee in a cone with chocolate. read more
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others the iPizza box by Apple and Grant Achatz created a ‘Hollywood’ menu for his restaurant Next. You must take a look at the latest picture of this menu!
If you like to read the whole article, click the title. Enjoy reading! read more
A funny article at Eater about the use of fidget spinners in the kitchen. Apparently it all started with chef Eric Ripert from restaurant Le Bernardin in New York who posted a tweet with a picture of a fidget spinner with the words ‘Confiscated’. Like at many schools it seems like the chefs at his kitchen aren’t allowed to ‘spin’ during work hours. But someone took up the challenge to proof him wrong! Instagram account ‘sleeping_with_the_chef’ placed the video above with the text: ‘Don’t confiscate elevate!’ read more
This month, Michelin restaurant HanTing Cuisine in The Hague launches a new menu that’s all about color: the menu of the five seasons. The five-course menu is a culinary tour through the five seasons. Just as Han Ji’s three previous menus, this menu is also derived from the Chinese Nutritional sciences, Han Ji’s most important information source. You can find this new menu on the restaurant’s menu list from the beginning of June onwards. read more
Unfortunately, not all fish caught in the North Sea end up on our plates. Therefore, three entrepreneurs came up with the idea of opening a new fish restaurant in Amsterdam called ‘Bijvangst’ (Bycatch) Amsterdam. A restaurant where you’ll be surprised by fishes that you might have never heard of, alongside the more famous fish species. You can now invest in the concept at the website CrowdAboutNow. read more
Are you over soy milk? Done with almond? Perfect Day Foods introduces a new alternative: cow milk without cows! This dairy free milk will be available late 2017 and is made with a process similar to craft brewing. Using yeast and age-old fermentation techniques, they make the very same milk proteins that cows make. Milk reinvented: sustainable and delicious. read more
Pathé Cinemas will open a 4D cinema in the Netherlands. Visiting a 4D cinema means you’ll not only watch a movie as a visitor but also experience it. Moving chairs and effects like wind, bubbles and odor result in an unbelievable experience in perfect harmony with the on-screen action. read more
Again another great new food concept in The Hague: Barn47. Barn47 is inspired by food halls in Madrid and Copenhagen and offers a food court where street food, comfort food and refined signature dishes are served. For a fixed price, you can choose from a wide variety of international and authentic dishes. From Mexican tacos to classic French fish dishes to the most beautiful Spanish ham. read more
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others the new trendy Instagram #Avolatte: a latte served in the skin of an avocado and McDonald’s Frork, a fork made from fries.
If you like to read the whole article, click the title. Enjoy reading! read more
THE BUTCHER Social Club, located in the A’DAM tower is a 24h-juncture of great food, new music, edgy creativity, metropolitan lifestyle, and urban design. The A’DAM tower is one of the seven concepts with a 24-hour liquor license in Amsterdam. THE BUTCHER Social Club is a full-service playground for urbanites, open from 8 AM until far after midnight and all around-the-clock on Friday and Saturday. read more
With ambitions to double innovation, Taco Bell is sharing exclusive insights into its plan to R.I.N.G. The Bell for winning in the years ahead! The 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
The first location of the Swiss restaurant chain ‘Not Guilty’ opened its doors in 2007 and in 2013 they opened their third location in Zürich. ‘Not Guilty’ stands for ‘Simply natural food’. The products are natural and locally sourced. There is a list of supplier with on the website of ‘Not Guilty’, their own story. The menu includes salads, warm salads, soups, sandwiches, yoghurt with muesli and coffee. The interior of the restaurant is open with wooden elements like a natural oak floor combined with white and pastel shades. There is a large colorful salad bar at the entrance with menu boards and a wall with drinks. Click here for picture inspiration.
More and more guests asking for cocktails? And no inspiration? Look at the youtube channel ‘Drinks Tube‘ from Jamie Oliver and Bacardi.
DIY: Need inspiration for a new soap dispenser in the toilet of a restaurant or bar? Instead of throwing away empty Jack Daniel’s bottles, you can also transform them into a soap dispensers! Fill the empty bottle with soap, put adhesive film over the label to protect it from water and replace the cap with a pump. Besides Jack Daniel’s bottles you can also use other liquor bottles.
Roll up your sleeves and put these tattoos on your forearm! Italian designers Marina Cinciripini and Sarah Richiuse came up with the new concept ‘I Tradizionali’: a temporary tattoo with a recipe. These labels with recipes can be pasted on the forearm and explain the recipe step-by-step. You will always have the recipe at hand. There are a few sets with different themes, each with four recipes, you can already order a set with recipes via the crowdfunding website Eppela.
The refined taste of cognac and the rich aroma of chocolate makes a perfect combination. Cognac brand Hennessy and chocolate connoisseur Chocolaterie & Patisserie Tout made different combinations of cognac and chocolate: ‘Perfect Pairing’. The many types of chocolate and new cognac blends provide many surprising combinations. The ‘Perfect Pairing’ ranges of cocktails and desserts to a simple cup of coffee. Check out the recipes on the Facebook page of Hennessy.
Star chef François Geurds is looking for the best barbecue master of the Netherlands and organizes a barbecue contest on the terrace of FG Food Labs on 3 August. Ten amateur cooks will compete with each other and they will cook out of a mystery-box on the Big Green Egg (barbecue) for ten guests. These guests will also judge the dishes without knowing who prepared the dish. The winner can call himself FG BBQ Champ for one year and will receive the Big Green Egg.
The new terrace of the Wereldmuseum (World Museum) in Rotterdam opens on 16 May. Asian art is an important part of the collection of the museum and the terrace will also be in Asian style. The terrace has ramps with gravel that are connected by wooden arch bridges. There is a variety of Asian sculptures, a Balinese temple decorated with wooden carvings and a large carved table. The dishes served are prepared by Michelin star chef Wim Severein and are inspired by the on-going exhibitions. The museum will also organize various events like a tea tasting with a tea expert and a concert of Sinfonia Rotterdam.
More and more people can’t live without being constantly in touch with friends, family and the rest of the world. This becomes a daily reality. However, the batteries of the mobile devices can’t handle this behavior all day. ‘Charge to go’ made a fast charging station for this problem. We already wrote an article about a charging station at Stravinsky Food and Beverage in November 2012. These charging stations are already located in retail stores or at festivals. However, it is an innovative welcoming gesture for the hospitality industry. Certainly when it becomes more important when guests want to pay mobile. An entrepreneur can choose to charge the guest as a service ( a ‘coin operated’ version’). You can also ask your suppliers to sponsor the charging station and the touch screen will show events or actions.
Perhaps the sun doesn’t shine today, but you can already buy this book in preparation for the summer! Cookware and household manufacturers ‘Tramonitina’ and advertising agency ‘JWT Brazil’ have created a book that turns everyone into a ‘barbecue master’. The book is full of useful tips and some pages can be used as a tool. For example, there are pages that can be used as charcoal, firelighters, salt and pepper, grinder and even as an apron. The book was released in March and sent to a number of barbecue chefs, a simpler variant is sold at some bookstores in Brazil. We want to be able to buy a book like this in the Netherlands!
In museums visitors can’t get really close to an art piece, which makes it difficult to observe every detail of a painting. ‘Museo del Prado’ in Spain created, in partnership with ‘Madpixel’, the app ‘Second Canvas Museo del Prado’. The app allows visitors to view the masterpieces at a very detailed level. The app features a zoom function, show the sketches behind the painting, gives the story behind the artworks and more…
The web application ‘Hospitality Waste Coach’ helps restaurants to register food waste. The web application gives an overview of which products are wasted, the quantity, the costs and the reason why. It helps entrepreneurs to control the food waste. The application is available on Apple and Android and is intended for restaurants, caterers and other institutions that prepare food. An app that makes it easier to contribute to social responsibility. Besides the hospitality version there is also a consumer version.
Truett-Hurst winery has developed a 100% recyclable bottle in partnership with Ecologic Brands. Paperboy Wine is made of recycled cardboard, featuring a plastic liner and is developed by Greenbottle. The cardboard bottle is 80% lighter than a wine bottle of glass and the carbon footprint is 67 percent less than that of glass containers. Besides the lighter weight, the insulation keeps wine cooler longer.
On Tuesday 13 and Wednesday 14 May guests can enjoy the ‘Six starred dinner’ in the Paterskerk (church) in Weert, the Netherlands. Four chefs from Weert (Emmanuel Mertens**, Pascal Jalhay**, Soenil Bahadoer* and Jan Marrees*) will each prepare their own signature dish. The dinner is part of the activities around the celebration of Weert 600 years city.
Wine brand Canei introduces a new flavor this summer: Hugo. Hugo originates from Northern Italy and is a combination of sparkling wine, elderflower, lime and mint. The drink is very popular in the ski areas. The premix variant Canei Hugo is fresh, fruity and has a surprising taste. The Canei Hugo contains only 5% alcohol and is a great terrace aperitif served with ice cubes, fresh mint and a slice of lime.
At the moment we are at the climax of the asparagus season and it’s lovely to see all the creative recipes passing by. Last weekend I’ve challenged myself with the presentation of an asparagus dish and this is the result. ^Armand
Youngsters between 18 and 25 years can indulge themselves with an all-inclusive 3-course menu for € 40,- during the JRE Springbreak. The week, from 19 to 25 May is an initiative by Jeunes Restaurateurs d’Europe (JRE). The top restaurants that participate are Restaurant ML* in Haarlem, Restaurant One* in Roermond, HanTing* in The Hague, ‘t Vlasbloemeken* (Koewacht) and many others. See the website www.jrespringbreak.nl for more information and reservations.
The Radisson Blu Hotel in Amsterdam organizes a 24-hours treadmill Running Marathon in the lobby from 9 May 17.00 o’clock. During the event employees, guests and hotel aqcuaintances collect money for the World Childhood Foundation. During the 24-hours there are supporting events like a sponsor drink and a Running Dinner. See the Facebook page for more information.
Juice bar Roots & Bulbs opened its doors in February 2014 in the heart of Marylebone, London. The juice bar sells cold pressed juices, that are fresh and unpasteurized thus more nutritious. The cold press method gives the juices an authentic flavor with a higher concentration of nutrients. Roots & Bulbs also sells smoothies with superfood, take-away superfood salads, organic snacks and organic coconut water and almond mild. The juice bar also provides a detox juice plan called ‘Time Out’ with five bottles of cold juices, two almond milk and a package of organic nuts for one to two days.
The Epiphany hotel in Palo Alto has a very special chandelier in its lobby. The high-tech lamp is designed by IDEO Digital Shop and consists of hundreds of light bulbs that can all move and illuminate interdependently. The lamp responds to data streams of online media such as social media and information from the internet. When someone posts a message about the hotel on Facebook or Twitter the lamp responds, but the lamp also gives a reflection of the weather. The lamp also response to movements in the hotel, for example when someone walks up the stairs.
The exclusive champagne served in the VIP-boxes during the FIFA World Cup 2014 is also available in the Netherlands. FIFA worked together with Taittinger to introduce the special World Cup 2014 edition of the popular Brut Réserve Champagne: the Taittinger official champagne of the 2014 FIFA World Cup. This limited edition has a label with 3D effects that make it look like footballs are literally shooting from the bottle. In cooperation with distributor Wine4Business the Taittinger official champagne of the 2014 FIFA World Cup is also available in the Netherlands through www.wkchampagne.nl.
After the Cronut™ and the Milk & Cookie shot, Dominique Ansel introduces his newest creation the Waffogato. The Waffogato is a combination between a waffle and the classic Italian dessert affogato. Affogato is made of vanilla ice-cream topped with a hot shot of espresso, one of his favorite desserts. The chef wanted to create a dessert served during breakfast and came up with the Waffogato: a combination of sweet, salty and bitter. It’s not actually a waffle but Tahitian vanilla ice-cream in the form of a waffle made with bits of Belgium waffle, pearl sugar for the crunch and a little sea salt. The ice cream is topped with hot maple syrup spiked espresso. Tapioca pearls release from the waffle when it melts and give the dish more texture. The Waffogato will be sold in his bakery from Friday, 9 May.
Accor Hotels introduces its newest worldwide online check-in-system where guests will save time during their arrival and departure. After the guest made his booking (via the website, mobile application or phone) he is supposed to check-in online two days before arrival. On the day of arrival the guest will receive a SMS with the room confirmation, practical information and a notification that the key is ready. The guest only has to pick up the key at the reception, to check-out the guest needs to give the key back to the reception and will receive an invoice by email. At the end of 2014 the system will be implemented at more than 30% of the hotels.
Boston Pizza has launched a new marketing campaign named ‘Pizza Game Changers’. Through the new website, pizza lovers can order some new menu items and they can vote for new pizza innovations. Some innovation ideas are pizza mints, a pizza cake and a pizza protector. One of the new menu items is the Pizza Taco. The Pizza Taco is a small pizza available in chicken/bacon or pullet pork and is shaped into a taco shell. The pizza taco shell is filled with salad, vegetables and sauce. Perhaps a lot easier to eat. The new menu items are available until 1 June.
Thrillist.com gives an overview of 21 restaurants and bars converted from different buildings. Like ‘The Airplane Restaurant’, a restaurant located in a 1953 US Air Force Boeing KC-97 Stratotanker. Or the ‘Crop Bar and Bistro’, a gigantic 1925 bank with marble columns rebuilt into a restaurant with high-end dishes and an open kitchen. The video above is from ‘The Liberty’ in Boston. Previously this building was a gigantic prison, built in 1851. After a massive renovation, the building converted into a hotel with five chic restaurants and bars. Take a look at the complete list here.
It often happens that restaurant guests not eat their whole dish, because the dish was larger than they expected. The German Food Bank ‘Düsseldorf table’ and agency ‘Ogilvy & Mather Germany’ launched the campaign ‘All you Can Eat’. Participating restaurants can place a sticker on the menu next to the dishes that tend to be served larger than guests can estimate. Guests have the option to choose for a smaller portion at the same price. The saved money will be donated to the food bank.
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