Waffogato by Dominique Ansel
2-5-2014
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.
Time-saving check-in at Accor Hotels
2-5-2014
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.
Pizza Taco
1-5-2014
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.
Donate oversized food portions
1-5-2014
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.
Creative terrace by Tinus Teder
30-4-2014
Last November Hudson Bar & Kitchen opened in Rotterdam. The restaurant starts the outdoor season appropriately by opening a special art terrace. Artist Tinus Teder took the look and feel of the restaurant to the terrace and was inspired by contemporary culture, love of life and street culture. His style is characterized by influences from pop art of the 60s.
Biological meat via mail-order
29-4-2014
Aukje Visser and Gerbrand Nicolai from Dokkum (The Netherlands) started with selling biological meat online. Even better, all the biological meat they sell comes from the Netherlands and their beef comes from farmers in Friesland they personally know. By using special techniques the entrepreneurs can guarantee that the meat is chilled for at least 48 hours and is sent by regular mail-order.
Favorite night snack worldwide
29-4-2014
Buzzfeed made a video with an overview of the most populair midnight snacks after going out. The Netherlands isn’t mentioned, what is our most populair drunken dish?
The crown of Holland
28-4-2014
The most northern part of North Holland gets its own local market under the name of ‘De Kroon van Holland’ (translated as The Crown of Holland) on 3 and 4 May . For tasty snacks from the region, local gems and local quality produce visitors can go to Anna Paulowna. During the weekend there are several demonstrations and workshops. There is for instance a BBQ workshop by Andy McDonald from ‘Echte Stokers’ in Schagen, Andrea van Lieshout teaches you how to create delicious dishes with Texel Asparagus and Ans van den Burg shows how to make real Wieringer Shrimp croquettes. Both Saturday and Sunday closes with a local produce dinner. Sign up for the workshops via www.facebook.com/kroonvanholland.
Haagen-Dazs vegetable ice cream
25-4-2014
In May Haagen-Dazs will introduce two special ice cream flavors in Japan. The ice cream brand comes with the surprising flavors carrot-orange and cherry-tomato. These ice creams contain only 8.5 percent milk fat and are a lot healthier. We already know juices with the flavor carrot-orange so why not ice cream? With these flavors the brand responds to the current hype of healthy food.
Relax, this can contains a one week vacation
24-4-2014
#Throwback Thursday. We started in August 2007 with horecatrends.com / hospitalitytrends.eu, in July 2009 we posted an item about the Slow Cow drink from Canada. This brand advertised with the slogan: “This can contains a one week vacation”. A drink with soothing ingredients to relax, so the opposite of energy drinks. The drink has been working since 2008 to conquer the world from Quebec, Canada. On their website, they even posted that the drink will be sold in more than 50 countries in 2025! So they do think that the world really needs to relax.
