Flanders promotes cooking talent abroad
22-1-2014
Flanders promotes it’s talented kitchen abroad. During the Madrid Fusion 27-29 January Flanders is guest region and chef Thomas Locus promotes the talented Flemish chefs in Spain as one of the ‘Jong Keukengeweld‘ chefs. He designed a special menu for The Westin Palace in Madrid, the best way to experience this region is through ‘The good taste of Flanders’ the coming two weeks.
The tourist marketing plan for promotion and development of the Flemish eating and drinking culture will be presented on 24 February.
Meet Oaky
21-1-2014
It’s all about creating the best hotel experience! Article by Julia Soldic.
Any Hospitality Organization wants to be the best – the winner, if you will. This goal has led the Hospitality Industry searching for the ultimate solution to fight competition. The question remains: “What is the most significant measurement tool in fighting competition?” The answer is often: customer satisfaction.
Oedipus Brewpub
21-1-2014
{youtube}gTSl3-CGWBw{/youtube}Alex, Paul, Rick and Sander started brewing beer 2,5 years ago in a kitchen with two pans on a stove. Nowadays the brewery produces at about 3000 liters of beer to a growing number of restaurants, bars and liquor stores in the Netherlands. For the next step, the creation of their own brew-pub, the brewers ask their fans for help. To set up the location where brewery, bar and local foodsnacks are combined at the Westerdok in Amsterdam, they need an investment of € 200.000,-. A total of €100.000,- will be collected via CrowdAboutNow, where everyone can invest from € 100,- upwards for a return on investment of 5% per year for three years. There are extra rewards for various amounts of invested money.
Pop up store with 22 creative entrepreneurs
21-1-2014
In the Jan Evertsenstraat in Amsterdam citizens joined forces to make the shopping street more vivid with pop-up stores. The latest achievement is the ‘Geef om de Jan Eef’ pop-up store where 22 entrepreneurs and artists host a 400m2 shop together. Doing this, they can be part-time entrepreneur and can run the shop in shifts. The product range includes goat-wool t-shirts, art, vegan wines, fashion, bikes (of course, it’s Amsterdam) and there is also a coffee corner by ‘Cup of Jo’. The combination of the various concepts enhances the reach of the shop and makes it a vivid meeting place for creatives from the area. The pop-up shops make the neighbourhood more interesting for other entrepreneurs. The street becomes a place where startups can develop in a steady pace and perhaps open a permanent shop in the future.
Coffee servings with tiramisu and mint flavor
21-1-2014
The Coffee and Tea bar research by Van Spronsen & Partners mentioned the change in coffee consumption by the youth. Next to that, consumers expect more luxurious coffee and different flavors when they order. Nestlé Professional and MONIN joined forces to actively advise barista’s in seasonal coffee flavors. For the coming months the Espresso Tiramisu Con Panna (with MONIN tiramisu syrup and whipped cream) and chilled Café Freddo Chocolate Mint (with MONIN chocolate mint) are advised.
Reallifeinstagram in Utrecht
20-1-2014
There are seven real life Instagram signs placed around the new building of music stage ‘TivoliVredenburg’ in Utrecht, to give it more attention. Passers-by can make photos through one of the colored filters and share it via Social Media with the hastag #TivoliVredenburg and #reallifeinstagram. #reallifeinstagram was created by the Brazilian artist Bruno Ribeiro. He placed thirty cardboard Instagram signs with color filters nearby London’s attractions. He wanted to imitate the filters used by Instagram.
Eat to Meet
20-1-2014
‘Eat to Meet’ is an online platform for offline dinners at a restaurant of your choice. Participants can fill in their interests and preferences and can choose in which restaurant they want to dine. This provides social contact and a pleasant evening. Participation is free of charge, but the costs for dinner must be paid. Eat to Meet organizes the dinners, but the goal is that the participants are going to organize their own dinners. The platform collaborates with a number of restaurants in the Netherlands, dinners mainly take place on less busy days.
Donate money to the food bank via an app
20-1-2014
The Mogl app helps raising money for the food bank. Users can register their credit card and when they dine at a participating restaurant, they will receive 10% discount. The user can choose how much of the cashback they donate to the local food bank. The app also shows how many meals there are donated per city and how many meals are still needed. Currently Mogl is only available in a number of American cities, but the goal is to expand.
Dutch Cuisine
17-1-2014
On Monday, January 13th the ‘Dutch Cuisine’ was officially presented. This movement represents the Dutch cooking with a kitchen of 80% vegetables and 20% animal. The ‘Dutch Cuisine’ is a kitchen that continuously renews, the platform provides the ‘Dutch Cuisine’ with a stage and face. The movement makes the chefs and consumers aware of the edible world around us where unexpected combinations originate from regional ingredients. ‘Dutch Cuisine’ stands for creativity, free thinking, obstinacy, pragmatism and simplicity: less is more. Chef cooks like Niven Kunz, Hans Everse, Luc Kusters and Albert Kooy are already connected with the movement.
Ad that can only be seen by night
17-1-2014
This ad from McDonald’s in a bus shelter in Sydney is only fully displayed when it is dark. During the day it seems like it lacks the half of the famous ‘M’ , but as soon as it gets dark the entire ‘M’ appears in the reflection of the glass. This ad is part of the new campaign by McDonald’s to announce that the fast food chain is open all night.
Buy a cow
16-1-2014
The need for sustainable produced meat increases. At the website koopeenkoe.nl consumers can buy a ‘horizontal’ part of a cow together with other consumers, also called ‘crowd butching’. The cows of koopeenkoe.nl have three times more space than an average cow and don’t eat manipulated food or antibiotics. If the entire cow is sold, the cow is slaughtered and the meat matured. Buyers receive a 7,5 kilo meat packet for two persons, from steak to sausage. The more people buy a cow, the faster you receive the meat package at home. Because the meat of koopeenkoe.nl goes directly from farmer to consumer, the meat is affordable.
Pay per minute at Ziferblat
16-1-2014
At the ‘Ziferblat’ café everything is free, except the time you spend there. In the café consumers can use the wi-fi, bring their own food and drinks, drink unlimited coffee and the ingredients to make a lunch are presented. Guests pay € 0,04 per minute, but many consumers give an extra tip on top of the bill. There are 10 Ziferblat cafés, mainly in Russia. Recently the first pay-as-you-feel café opened in London.
L Orangerie in Antwerp
16-1-2014
Pravda Pressroom opened a pop-up coffee and cocktailbar ‘L’Orangerie’ in the old ‘orangerie’ near the Harmoniegebouw in Antwerp to extend their communication activities. The bar will be open until the buildings are renovated. This will be at the end of 2015 or later. The building got a modern facelift to recover from the esthetic demolition in the eighties and is decorated with chic and shabby elements. The safety net prevents ancient plaster from falling on visitors and the small covered terrace is waiting for Spring to come in. L’Orangerie presents itself a a low energy bar, background music and dimmed lights invite for a proper glass and nice conversation. For this glass mostly cocktails are suggested.
L Orangerie Antwerpen
15-1-2014
Pravda Pressroom opened a pop-up coffee and cocktailbar ‘L’Orangerie’ in the old ‘orangerie’ near the Harmoniegebouw in Antwerp to extend their communication activities. The bar will be open until the buildings are renovated. This will be at the end of 2015 or later. The building got a modern facelift to recover from the esthetic demolition in the eighties and is decorated with chic and shabby elements. The safety net prevents ancient plaster from falling on visitors and the small covered terrace is waiting for Spring to come in. L’Orangerie presents itself a a low energy bar, background music and dimmed lights invite for a proper glass and nice conversation. For this glass mostly cocktails are suggested.
PeekInToo
15-1-2014
Curious about someone else’s life? With PeekInToo you can look through the eyes of other users for 12 seconds. Select the user based on location to catch a glimpse of a sold out concert for instance or see if the party at your local disco has started already. Facebook and Twitter had a direct influence on spreading the ‘places to be’, this app allows you to have a realtime peek in a café of club. See the video.
Bavaria Beer Scepter
14-1-2014
Bavaria has made the ‘Bavaria Beer Scepter’ especially for carnival. The scepter has lights and a cup holder for beer on top. There is a storage area in the bottom to put money in. When you buy two sixpacks Bavaria you will get scepter in all supermarkets in Limburg and Brabant. In the new single ‘Drink as a prince‘ of the Dutch artists Gebroeders Ko and La Bamba you will give a sneak preview of the scepter.
Handy cooking videos without a mess
14-1-2014
For anyone who cooks along with a youtube video, dirty fingers on the screen of the laptop or tablet are very recognizable. The video goes to fast, you need to pause it every now and then. The website ‘Handy’ by Flore avoids this problem. You can upload a youtube video on the site and it is played in full screen mode, while the webcam is activated. When you wave your hand from left to right the video will play, whilst a right-to-left wave will pause it. Additionally you can save the videos in an online cookbook.
Algae flour by Roquette
13-1-2014
Roquette developed flour based on algae. With this flour it’s possible to bake a brioche without eggs, butter or allergen. With the flour the brioche will contain 70% less fat than normal. During the FiE Innovation Award in Frankfurt this November the High Lipid Algal Flour by Roquette won the overall price for most innovate product and was category winner in the Bakery category. The flour is approved as ingredient by the EU and has the American GRAS-label (Generally Recognized As Safe). Roquette joined the ALGOHUB® research program for developers of ingredients based on micro-algae in 2008. Last year we’ve spotted egg-replacement ingredient ‘Beyond Eggs‘.
Kromkommer crowdfunding
13-1-2014
Around 5 – 10% of the Dutch vegetable and fruit produce is wasted because the products don’t fit the ‘common appearance’. Kromkommer wants to use these weird shaped vegetables and fruits for an alternative series of soups. Therefore Lisanne van Zwol, Jente de Vries and Chantal Engelen started a crowdfunding campaign to raise € 25. 000,- and produce the soups themselves. Their goal is to motivate 20.000 crazy vegetable heroes in 2014. According to the ladies, someone is already a vegetable hero after buying one of the soups, because the content would otherwise be wasted. The collected donations will be used for purchasing vegetables from growers, transportation to the factory, production of the soups and design and print of the labels. Donators can choose from a range of rewards like tickets to the launch event (€ 10,-), a visit to the factory or one of the growers and a fair amount of soup packages (€ 500,-).
In 2013 Kromkommer collaborated with hospitality industry wholesaler ‘Zegro’ to reduce waste. With their Kromkommer concept the ladies are nominated for the ‘Horecava Innovation Award’ 2014.
Wine cellar Graham’s 1890 Lodge
10-1-2014
Graham’s 1890 Lodge, located in Portugal in Vila Nova de Gaia, was reopened after a renovation in March 2013. This stylish nearly 200 year old wine cellar was renovated by P06-Nuno Gusmão with the idea to create a timeless and total concept were it looks like some objects and spaces were already there from the beginning. History and modern are combined and the use of wood the wine cellar gives a quiet and clean look. Not only casks of Port are aged at the lodge but it is also a visitor center where you can see thousands port barrels, cellars and you can taste different types of port. The restaurant VINUM Restaurant & Wine Bar serves traditional Portuguese dishes with an international twist and because of a huge glass wall it looks like you sit between the vessels with port.
Start organic campaign
10-1-2014
Giovanni van Bronckhorst will kickoff the national campaign ‘Start organic’ on Monday, January 13. The campaign has been running since January 2 to January19 and stimulates people to buy healthy, natural and organic food. For each biological product bought, people get a sticker and with a full card (7 stickers) they can win various prizes such as a weekend in an organic Bed and Breakfast. For each full card sent, the organic sector will give ten pieces of fresh organic fruit, vegetables or potatoes to the children of the Giovanni van Bronckhorst Foundation.
Opening nhow hotel Rotterdam
10-1-2014
The first nhow hotel in the Netherlands will open in Rotterdam this weekend. After Berlin (2010) and Milan (2007), the four-star hotel with 278 luxurious rooms will open in the building ‘De Rotterdam’. The hotel is designed by renowned architect OMA/ Rem Koolhaas and combines contrasts with the latest technology. The hotel gives well-known artists, designers and local talents a platform to share their art. Nhow asked several local artist to show how they see Rotterdam, like the video above.
The sweet interior of Cioccolato
9-1-2014
The interior of bakery boutique Cioccolato looks good enough to eat. Cioccolato, located in Monterrey Mexico, is specialized in custom desserts and sweets for special events. The boutique is designed by Savvy Studio and derived from the existing Cioccolato but there is a clear differentiation. The interior is sleek and white with sweet brightly colored elements. Chocolate and pink sweetness is dripping from the tables and shelves.
World’s first burrito vending machine
9-1-2014
World’s first burrito vending machine is located at a 24 hours gas station in West-Hollywood. Customers can make a choose from five types of burritos: roasted potato with egg and cheese, uncured bacon with egg and cheese, chorizo sausage with egg and cheese, range chicken with beans and rice and beef with cheese. Customers can also add sour cream, tabasco or quacemole. The burrito is made in 60 seconds for $ 3,=. While waiting for the burrito, a music video is played on the screen.
Sushi with weed
9-1-2014
To celebrate the legalization of recreational marijuana in Colorado, the mini sushi chain ‘Hapa Sushi’ has introduced a special weed-food pairing menu to show guests that weed goes well with sushi. Sashimi that is normally served with wasabi is now served with a platinum cookie made of marijuana. In 2009 the sushi restaurant and TDA Boulder made a campaign to encourage smokers to come eat sushi to satisfy their munchies.