In November 2015 we wrote about Dorset’s culinary food plaza. A unique collaboration between AVIA and Willem Dankers. The food plaza has opened recently and we received beautiful pictures of it, special thanks to Marieke Dijkhof. The article about the food plaza is stated below. lees verder
Great news, still some spots left for you! ‘Brouwerij Troost’ in Amsterdam is giving you the opportunity to brew your own beer. The registration for the second quarter in 2016 is now open. lees verder
This weekend I read an article about ‘Project StarCade’ which will bring a virtual reality arcade to Los Angeles. It will be opening this spring at a yet undisclosed location. This location will be a pilot center before expanding to other locations in the US or in Europe. As we just wrote a whitepaper on Escape Rooms in the Netherlands, it’s intriguing to think about the developments…. lees verder
Menno Vreeburg, Arne Ramak en Maarten HogeveenDuring ART Rotterdam (11 t / m 14 February) at the Van Nelle factory in Rotterdam a collective of leading Dutch food designers open a temporary dining-and-drinking atelier called We Design Food.
The chefs or food designers provide seasonal dishes. The other members provide a nice glass of wine or a super exciting cocktail. There are oysters and small snacks. There is bread and there is chocolate. You can also just grab a cup of coffee of the highest quality at We Design Food. The atelier is to be found in building 6, opposite the entrance of ART Rotterdam. The atelier is open every day from 10 o’clock. lees verder
The from origin in Amsterdam situated foodshop STACH, well known for their sustainable products and specialties from local suppliers, has opened a shop in shop formula in the Mercure Hotel Amsterdam City.
STACH, the Amsterdam foodshop, with sustainable to-go products and specialties from local suppliers has opened a shop in shop formula in the Mercure Hotel Amsterdam City. STACH is already owner of nine different shops, situated in Amsterdam, Utrecht & Overveen, the Netherlands. The new shop in the Mercure Hotel will be added to their portfolio.
Guests can choose in the new foodshop for local brewed beers, healthy bars, freshly baked biscuits, salades and take away meals. “Due to the changing needs of the customers it is important to develop concepts who meet these needs. STACH offers an unique and qualitative eat experience on an approachable level. STACH is thereby, just like Mercure, locally inspired, this makes the concept suitable for our promise; a unique experience inspired by the local environment”, says Ad Hoondert, the General Manager of the hotel.
Within a short amount of time the foodshop had already a lot of guests who were curious about the concept. The fresh salads and especially Dutch products like ‘stroopwafels’ are very popular. “The appearance of STACH does give the hotel lobby a complete new impulse. It creates an cosy environment, a reason for guests to stay longer in our bar and lobby. Also guests who are not staying in our hotel and people living nearby are welcome to make use of the STACH products. It creates a link between us and the local environment of the hotel”, says Ad.
Leonie van Spronsen, lives and works in Paris and is infected with the foodiebug, in this blog she writes about Spoon & Stable by chef Gavin Kaysen. In particular about his ‘after hours specials’.
Fall 2014 Gavin Kaysen, former pupil of Chef Daniel Boulud in New York (restaurant Daniel**), took the jump back to Minneapolis, Minnesota where he originally came from and opened his first, own restaurant: Spoon & Stable. Since then the casual fine dining restaurants have been a grand success, being noticed from coast to coast in the USA.
Other than super fresh food, beautiful presentations and a great atmosphere there is something else that sets this restaurant apart; their ‘after hours special’.
This genius gimmick is what we would love every fine dining restaurant to do. Every day the restaurant features a ‘fancy fast food’-like dish that is only available at the bar and not before 22h30. This can be a creative bowl of ramen (Japanese noodle soup), duck-confit tacos, freshly made corn tortillas and basically any crazy/yum/exciting dish they can come up with.
There are so many reasons, first it makes your food accessible for many more people than it is now, without having to lower your dining room prices. Secondly the bar of your restaurant will be much more exciting, shooting up beverage sales. Third it gives your team a little bit of freedom to experiment a bit outside of the box. Gives them the opportunity to create and test all their crazy ideas. And last but certainly not least, it could help greatly in eliminating food waste.
Personally, I’m 25, live in Paris and infected with the foodiebug. I would love if some of the great Parisian chefs would open their minds to this idea. Imagine yourself, at a random Tuesday night, 22h30, having a cocktail and grabbing a grilled cheese reimagined by Alain Ducasse.. could it get any better?
Check out this video to get to know chef Gavin Kaysen. He spoke at the Terroir Talks in October 2015. It gives a clear insight in 17 minutes….
McDonald’s Next in Hong Kong; a new high-tech restaurant and a new experiment to revamp their reputation.
The new high-tech restaurant, located in the Admiralty district, has touch-screen computers where you create and order your meal, so no more queuing in front of a counter. The new restaurant has a salad bar which is shown in the ‘theatre kitchen’. This allows consumers to watch the process of the making of their salad. Examples of the salad ingredients are asparagus, couscous, corn and quinoa. As you watch the video or check out the pictures in the article of the Daily Mail Online you can only conclude that the salad bar matches what you might expect in a deli. In addition they also serve fresh pastries and premium coffee in the McCafé style.
Besides the salad bar you can order from the regular hamburger menu or make use of the ‘Create Your Taste’ option, allowing you to build your own burger with gourmet ingredients. This ‘Create Your Taste’ option is already implemented at the McDonald’s in Australia and in New Zealand.
The interior; pleasant lighting for a relaxed atmosphere, long wide tables create a cafe / restaurant ambiance and like at many coffee shops chains they have wireless phone chargers. Furthermore the elements, wood, glass and stainless steel are used. They’re also experimenting with table service after 6 pm…
You will probably not recognize this McDonald’s except for the golden arches ;-). The Daily Mail concludes it’s a new attempt of McDonald’s to change direction and create a more healthier image. Well we would love to see a McDonald’s restaurant like that here in the Netherlands!
The BillyBird park at Hemelrijk has introduced his own Toilet Experience. They reacted to our questionnaire with an explanation how one of our articles inspired them to create a new toilet building at the park.
Last week we included a questionnaire in our trendmail (only in the Dutch version). Ton Derks recreation-entrepreneur from BillyBird park reacted with a perfect example of how we want to inspire entrepreneurs. In March we wrote about the ‘Toilet Xperience’ on the Extrema Outdoor festival. The visitors of the festival could go to the Loo with a lot of extras. We published this article in our trendmail and Ton Derks got inspired to place three toilet units underneath the roof of a carousel. They created their own Toilet Experience, as shown above.
A great example of how we love to inspire. We write 5 to 10 articles weekly with which we want to inspire entrepreneurs in the hospitality branch. It’s great to see a new twist to an old trend, we can’t all be innovators! Do you have similar examples, we love to write about it.
You can subscribe to our English trendmail here.
Since yesterday (29 December, 2015), The Burger Kitchen, the hamburger by New York Pizza can be ordered in the Netherlands. During 2015 New York Pizza has researched and tested the way to deliver a perfect, warm hamburger. Having started as a pioneer in the pizza market (1993) New York Pizza is now going to create a market for delivering luxurious burgers. As the first chain in the Netherlands, New York Pizza has created a deluxe burger, made of pure beef with no artificial ingredients, to deliver.
According to the CEO of New York Pizza, Philippe Vorst, is their hamburger, which they called ‘Burger Kitchen by New York Pizza’, made of 100% top quality beef, pepper, salt and love for the profession. At New York Pizza the delivery process is one of the core activities and this process is well managed. This allows them to ensure that they deliver a hot hamburger.
For the Dutch hamburger market Philippe Vorst foresees a big growth. According to the latest Foodshopper Monitor by FSIN (FoodService Institute Netherlands) the Dutch eat on average 25 hamburgers a year. The average American in contrary eats 150 hamburgers a year. In addition, the Monitor reports a sharp increase and continued demand for honest and fresh fast casual food, which include hamburgers.
The winter tales about Rudy the elk’s journey celebrating Europe’s Festive experiences. His journey is made even more special by the Rocco Forte hotels. Creating storytelling with the #RFWinterTale.
At the website of the Rocco Forte Hotel chain, you can find different stories about Rudy the elk, who is experiencing different elements of all the cities where the Rocco Forte chain has a residential hotel. In short all the stories are about Rudolph, the elk’s adventures while he travels through Europe. Every winter, he suffered the humiliation of being mistaken for a reindeer. So Rudy packed his bags for a grand tour through Europe, in order to educate the world about the mighty elk, which is definitely not the same as the reindeer. Even though his parents called him Rudolph….
As we write Rudy has already visited the Rocco Forte Astoria hotel in St. Petersburg, the hotel Savoy in Florence, the Villa Kenedy in Frankfurt and hotel Amigo in Brussels. Nice short bedtime stories to tell your kids, especially if they love to travel! At the website of the Rocco Forte chain you can create your own Winter’s Tale about Rudy. After sharing your tale at your social media channels, you can enter to win a 6-night stay at three of their luxurious properties, for two nights each.
Established by Sir Rocco Forte and sister, Olga Polizzi in 1996, Rocco Forte Hotels is a family of 10 individual hotels and resorts in Europe. Located in Edinburgh, London, Brussels, Berlin, Frankfurt, Munich, Florence, Rome, Sicily and St. Peterburg. Each hotel is a landmark and they’re all individual hotels with exclusive design and distinctive dining and service. The hotels are member of The Leading Hotels of the World.
Approachable inspiration, trends and highlights from 2025 that can be easily applied to your own business in 2026. A whitepaper to scroll through when you read more
We’ve been enjoying glorious summer weather for a few weeks now, and the popular seasonal drinks are already known. Mocktails, cocktails, spritz variations, rosé, and read more
In November 2015 we wrote about Dorset’s culinary food plaza. A unique collaboration between AVIA and Willem Dankers. The food plaza has opened recently and we received beautiful pictures of it, special thanks to Marieke Dijkhof. The article about the food plaza is stated below.
Great news, still some spots left for you! ‘Brouwerij Troost’ in Amsterdam is giving you the opportunity to brew your own beer. The registration for the second quarter in 2016 is now open.
This weekend I read an article about ‘Project StarCade’ which will bring a virtual reality arcade to Los Angeles. It will be opening this spring at a yet undisclosed location. This location will be a pilot center before expanding to other locations in the US or in Europe. As we just wrote a whitepaper on Escape Rooms in the Netherlands, it’s intriguing to think about the developments….
During ART Rotterdam (11 t / m 14 February) at the Van Nelle factory in Rotterdam a collective of leading Dutch food designers open a temporary dining-and-drinking atelier called We Design Food.
The chefs or food designers provide seasonal dishes. The other members provide a nice glass of wine or a super exciting cocktail. There are oysters and small snacks. There is bread and there is chocolate. You can also just grab a cup of coffee of the highest quality at We Design Food. The atelier is to be found in building 6, opposite the entrance of ART Rotterdam. The atelier is open every day from 10 o’clock.
The from origin in Amsterdam situated foodshop STACH, well known for their sustainable products and specialties from local suppliers, has opened a shop in shop formula in the Mercure Hotel Amsterdam City.
STACH, the Amsterdam foodshop, with sustainable to-go products and specialties from local suppliers has opened a shop in shop formula in the Mercure Hotel Amsterdam City. STACH is already owner of nine different shops, situated in Amsterdam, Utrecht & Overveen, the Netherlands. The new shop in the Mercure Hotel will be added to their portfolio.
Guests can choose in the new foodshop for local brewed beers, healthy bars, freshly baked biscuits, salades and take away meals. “Due to the changing needs of the customers it is important to develop concepts who meet these needs. STACH offers an unique and qualitative eat experience on an approachable level. STACH is thereby, just like Mercure, locally inspired, this makes the concept suitable for our promise; a unique experience inspired by the local environment”, says Ad Hoondert, the General Manager of the hotel.
Within a short amount of time the foodshop had already a lot of guests who were curious about the concept. The fresh salads and especially Dutch products like ‘stroopwafels’ are very popular. “The appearance of STACH does give the hotel lobby a complete new impulse. It creates an cosy environment, a reason for guests to stay longer in our bar and lobby. Also guests who are not staying in our hotel and people living nearby are welcome to make use of the STACH products. It creates a link between us and the local environment of the hotel”, says Ad.
Leonie van Spronsen, lives and works in Paris and is infected with the foodiebug, in this blog she writes about Spoon & Stable by chef Gavin Kaysen. In particular about his ‘after hours specials’.
Fall 2014 Gavin Kaysen, former pupil of Chef Daniel Boulud in New York (restaurant Daniel**), took the jump back to Minneapolis, Minnesota where he originally came from and opened his first, own restaurant: Spoon & Stable. Since then the casual fine dining restaurants have been a grand success, being noticed from coast to coast in the USA.
Other than super fresh food, beautiful presentations and a great atmosphere there is something else that sets this restaurant apart; their ‘after hours special’.
This genius gimmick is what we would love every fine dining restaurant to do. Every day the restaurant features a ‘fancy fast food’-like dish that is only available at the bar and not before 22h30. This can be a creative bowl of ramen (Japanese noodle soup), duck-confit tacos, freshly made corn tortillas and basically any crazy/yum/exciting dish they can come up with.
There are so many reasons, first it makes your food accessible for many more people than it is now, without having to lower your dining room prices. Secondly the bar of your restaurant will be much more exciting, shooting up beverage sales. Third it gives your team a little bit of freedom to experiment a bit outside of the box. Gives them the opportunity to create and test all their crazy ideas. And last but certainly not least, it could help greatly in eliminating food waste.
Personally, I’m 25, live in Paris and infected with the foodiebug. I would love if some of the great Parisian chefs would open their minds to this idea. Imagine yourself, at a random Tuesday night, 22h30, having a cocktail and grabbing a grilled cheese reimagined by Alain Ducasse.. could it get any better?
Check out this video to get to know chef Gavin Kaysen. He spoke at the Terroir Talks in October 2015. It gives a clear insight in 17 minutes….
McDonald’s Next in Hong Kong; a new high-tech restaurant and a new experiment to revamp their reputation.
The new high-tech restaurant, located in the Admiralty district, has touch-screen computers where you create and order your meal, so no more queuing in front of a counter. The new restaurant has a salad bar which is shown in the ‘theatre kitchen’. This allows consumers to watch the process of the making of their salad. Examples of the salad ingredients are asparagus, couscous, corn and quinoa. As you watch the video or check out the pictures in the article of the Daily Mail Online you can only conclude that the salad bar matches what you might expect in a deli. In addition they also serve fresh pastries and premium coffee in the McCafé style.
Besides the salad bar you can order from the regular hamburger menu or make use of the ‘Create Your Taste’ option, allowing you to build your own burger with gourmet ingredients. This ‘Create Your Taste’ option is already implemented at the McDonald’s in Australia and in New Zealand.
The interior; pleasant lighting for a relaxed atmosphere, long wide tables create a cafe / restaurant ambiance and like at many coffee shops chains they have wireless phone chargers. Furthermore the elements, wood, glass and stainless steel are used. They’re also experimenting with table service after 6 pm…
You will probably not recognize this McDonald’s except for the golden arches ;-). The Daily Mail concludes it’s a new attempt of McDonald’s to change direction and create a more healthier image. Well we would love to see a McDonald’s restaurant like that here in the Netherlands!
The BillyBird park at Hemelrijk has introduced his own Toilet Experience. They reacted to our questionnaire with an explanation how one of our articles inspired them to create a new toilet building at the park.
Last week we included a questionnaire in our trendmail (only in the Dutch version). Ton Derks recreation-entrepreneur from BillyBird park reacted with a perfect example of how we want to inspire entrepreneurs. In March we wrote about the ‘Toilet Xperience’ on the Extrema Outdoor festival. The visitors of the festival could go to the Loo with a lot of extras. We published this article in our trendmail and Ton Derks got inspired to place three toilet units underneath the roof of a carousel. They created their own Toilet Experience, as shown above.
A great example of how we love to inspire. We write 5 to 10 articles weekly with which we want to inspire entrepreneurs in the hospitality branch. It’s great to see a new twist to an old trend, we can’t all be innovators! Do you have similar examples, we love to write about it.
You can subscribe to our English trendmail here.
Since yesterday (29 December, 2015), The Burger Kitchen, the hamburger by New York Pizza can be ordered in the Netherlands. During 2015 New York Pizza has researched and tested the way to deliver a perfect, warm hamburger. Having started as a pioneer in the pizza market (1993) New York Pizza is now going to create a market for delivering luxurious burgers. As the first chain in the Netherlands, New York Pizza has created a deluxe burger, made of pure beef with no artificial ingredients, to deliver.
According to the CEO of New York Pizza, Philippe Vorst, is their hamburger, which they called ‘Burger Kitchen by New York Pizza’, made of 100% top quality beef, pepper, salt and love for the profession. At New York Pizza the delivery process is one of the core activities and this process is well managed. This allows them to ensure that they deliver a hot hamburger.
For the Dutch hamburger market Philippe Vorst foresees a big growth. According to the latest Foodshopper Monitor by FSIN (FoodService Institute Netherlands) the Dutch eat on average 25 hamburgers a year. The average American in contrary eats 150 hamburgers a year. In addition, the Monitor reports a sharp increase and continued demand for honest and fresh fast casual food, which include hamburgers.
The winter tales about Rudy the elk’s journey celebrating Europe’s Festive experiences. His journey is made even more special by the Rocco Forte hotels. Creating storytelling with the #RFWinterTale.
At the website of the Rocco Forte Hotel chain, you can find different stories about Rudy the elk, who is experiencing different elements of all the cities where the Rocco Forte chain has a residential hotel. In short all the stories are about Rudolph, the elk’s adventures while he travels through Europe. Every winter, he suffered the humiliation of being mistaken for a reindeer. So Rudy packed his bags for a grand tour through Europe, in order to educate the world about the mighty elk, which is definitely not the same as the reindeer. Even though his parents called him Rudolph….
As we write Rudy has already visited the Rocco Forte Astoria hotel in St. Petersburg, the hotel Savoy in Florence, the Villa Kenedy in Frankfurt and hotel Amigo in Brussels. Nice short bedtime stories to tell your kids, especially if they love to travel! At the website of the Rocco Forte chain you can create your own Winter’s Tale about Rudy. After sharing your tale at your social media channels, you can enter to win a 6-night stay at three of their luxurious properties, for two nights each.
Established by Sir Rocco Forte and sister, Olga Polizzi in 1996, Rocco Forte Hotels is a family of 10 individual hotels and resorts in Europe. Located in Edinburgh, London, Brussels, Berlin, Frankfurt, Munich, Florence, Rome, Sicily and St. Peterburg. Each hotel is a landmark and they’re all individual hotels with exclusive design and distinctive dining and service. The hotels are member of The Leading Hotels of the World.
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