Kola House – PepsiCo’s first restaurant opened in New York

29-9-2016

  • Curcuma Cocktail at Kola House
  • Interior of Kola House
  • Curcuma Cocktail at Kola House
  • Interior of Kola House
  1. 1
  2. 2

Last weekend PepsiCo opened the company’s first-ever restaurant, the Kola House, in Manhattan across from the popular and trendy Chelsea Market. Although we only know PepsiCo from their tins and bottles cola and snacks, the restaurant isn’t completely what you would expect. The Kola House serves American shareables with global influences by executive chef Jon Feshan and an innovative cocktail menu by resident flavour chemist Alex Ott. The kola nut is one of the main ingredients of the cuisine and the cocktails.

read more

Cannabis in the Netherlands | impact on the hospitality industry

28-9-2016

  • General Washington's Secret Stash
  • General Washington's Secret Stash
  • General Washington's Secret Stash
  • General Washington's Secret Stash
  • General Washington's Secret Stash
  1. 1
  2. 2
  3. 3

Extensively in the news last week, the legal production of cannabis. Is the legalization of the production finally happening after years of tolerating? And does this mean that on the long term the use will be legal as well? What does this mean for the hospitality industry? In any case, the use of cannabis will be trendy for a while and new cannabis products will appear on the market. We looked at what restaurants and other producers in America have created around cannabis since it has been legalized for some time now in various states. Below a list with examples of “the impact of cannabis on the hospitality industry.” read more

Instagram trend | #coffeeinacone

27-9-2016

  • Facebook: thegrindza

Latte art to perfection, cappuccino served in a cone! Dayne Levinrad works at The Grind Coffee Company in Johannesburg (South Africa). He developed one of the Instagram trends of the moment: coffee in a cone. We already wrote about it in our ‘trends we spotted this week (21)‘ but when we made a round-up of all the ice-cream trends we spotted this summer we thought this trend deserved its own article. read more

Morgenstern’s Finest Ice Cream serves black ice

27-9-2016

Morgenstern’s Finest Ice Cream has introduced a new flavour which is totally black. After months filled with colourful products (check out Instagram: #rainbowfoodtrend) Morgenstern’s decided to introduce something opposite: black ice cream. read more

TAIYAKI NYC, serves Japanese ice cream

26-9-2016

  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. 6

TAIYAKI, a Japanese ice cream shop opened this month in New York City at Baxter Street. Long lines outside the shop to try this Japanese ice cream served in the fish-shaped waffles. read more

Inspiration session Wellness

23-9-2016

  • Trendpresentatie Wellness

Bram Kosterink and David Maartense gave an inspiration session last month about the Wellness industry. The presentation focused on the latest trends and developments within the Wellness industry. The presentation was given at ROC Mondriaan in The Hague. read more

Trends we spotted this week – week 38

23-9-2016

  • Trends in het kort

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 among others, Streethacker a new app and Print a Drink, 3D printing hits the cocktail scene.

If you like to read the whole article, click the title. Enjoy reading! read more

Chef Schilo | wasabi as Taiko ingredient of the year

23-9-2016

  • Taiko
  • Taiko
  • Taiko
  • Taiko
  • Taiko
  • Schilo van Coevorden
  • Taiko
  • Taiko
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. 6

The Asian restaurant Taiko of the Conservatorium hotel in Amsterdam has presented a new Taiko ingredient for the coming year: wasabi. Upcoming year the Japanese wasabi plant will cover a huge part of the menu. read more

Organic restaurant Amass shows the way in waste reduction

22-9-2016

  • chef Matt Orlando
  • Chef Matt Orlando - restaurant Amass
  • restaurant Amass
  • Gerecht restaurant Amass
  • gerecht restaurant Amass
  • Teaching farm-to-table
  • chef Matt Orlando
  • Chef Matt Orlando - restaurant Amass
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. 6

Organic restaurant Amass in Copenhagen received the Gold Organic Certification by the Danish Ministry of the Environment. The gold guarantees that 90%-100% of all food and beverage served at this restaurant is certified organic. The Gold Organic Certification is part of the Danish Organic Action Plan 2020. Restaurant Amass is one of only two fine dining restaurants to achieve this designation in Denmark. They even teach farm-to-table to kids with their Amass Green Kids Program. Check out their Instagram account for great pictures of the food they serve, the products they use and their gardens.

read more

Over the top luxury | dive for diamonds at the world’s most expensive safari

21-9-2016

Guests at the 5-star Ellerman House in South Africa can book a real diamond safari at this hotel. In collaboration with Benguela Diamonds they organize a safari at which you can dive for your own diamond. It’s not cheap, the world’s most expensive safari will cost more than € 14,000, =. This price excludes any diamonds purchased and jewellery designed while on the safari. read more

Sushiburri Toronto | sushi burrito’s

20-9-2016

  • Sushi burrito's
  • Sushi burrito's
  • Sushi burrito's
  • Sushi burrito's
  • Sushi burrito's
  1. 1
  2. 2
  3. 3

Sushiburri Toronto is a Toronto based food truck specialized in sushi burritos. The truck offers a variety of freshly rolled burrito sized sushi rolls including spicy salmon, lobster and chicken. In addition to sushi burritos, the truck also serves poke salads and yakitori. read more

Magic Cake

20-9-2016

Recently all over the internet: Magic Cake. We spotted it on Instagram, Facebook and even The Telegraph wrote an article about the miraculous recipe that make three cakes in one! The cake is made of the typical cake batter ingredients (sugar, butter, flour, milk and eggs). The egg yolk, flour, milk and butter are prepared separate from the egg whites and combined right before the unique baking process at low temperatures. Creating a three layered Magic Cake. With a spongy top, a custardy middle layer and a moisty cake base. Although we think that these kind of cakes have been made for years we couldn’t resist making one and try it! One word: delicious!  read more

Marathon du Medoc | the marathon for foodies!

19-9-2016

The 10th of September the Marathon du Medoc took place in the Medoc, near Bordeaux, France. We heard about this Marathon years ago, from that moment on (it must have been more than 20 years ago) I challenged my colleagues to run this French marathon. At that time they were not able yet to run in New York, Paris or London but choose another marathon destination. By now most of them are be able to say: London, been there, New York, done that. Check out the impression restaurant Le Saint Julien made of the marathon this year. I will be watching and toasting wine with the colleagues that do the run, this is the only marathon where you can pull a cork and a muscle. read more

Trends we spotted this week – week 37

16-9-2016

Trends in het kort

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 among others, a solid golden toilet and an urban bathhouse made of shipping containers.

If you like to read the whole article, click the title. Enjoy reading! read more

Free croquettes on FEBO’s birthday

15-9-2016

  • Drijf In
  • Drijf In
  • Drijf In
  • Drijf In
  • Drijf In
  1. 1
  2. 2
  3. 3

FEBO turned 75 years today and therefore decided to give away 75.000 free croquettes. And as FEBO wants their snacks to be accessible for everyone, a temporary location opened today on one of the canals in Amsterdam. Croquette lovers can pick up a ‘partycroquette’ today at both the Drive In as the various locations of the company. read more

Bezoek horecatrends op