French label ‘home-made’
21-7-2014
The French government introduced a new law forcing ‘fait maison’ (home-made) where restaurants have to indicate whether they are only using home-made food. This means that they can use the mark of ‘fait maison’ when they are only using food which has not been processed or prepared before. The restaurants can be recognized by the logo of a frying pan with a little roof on top. The French government is using ‘fait maison’ to improve the state of their traditional restaurant scene.
Small hospitality gestures June
21-7-2014
Perfect service throughout the whole staff is the most hospitable gesture you can make to your guest. No grand gestures but simply a team like a well-oiled machine.
In this edition of “small hospitable gestures” we focus on gestures in hotels, where we separate gestures to the business guest and leisure guest. Download the full version here.
Voldaan Amsterdam
18-7-2014
As an interior designer Matthijs Tukker worked for several hospitality entrepreneurs until November 2012. This was the point where he took the first steps to create a restaurant of his own. Through crowdfunding he was able to collect the necessary investment and ten months after the start, the restaurant opened. “Soup with balls” is the motto of the restaurant that is neatly called ‘Voldaan’ (translated: Satisfied). The products are mostly organic and vegetarian, special attention is paid to people with gluten and / or lactose intolerance and there are no refined sugars in the food.
The interior has a raw and warm look & feel. The open kitchen is the check-out counter at the same time and there are jars for sale with homemade dips, toppings, chutneys and compotes. The restaurant invites to stop over for a healthy bite and quickly and satisfied continue on the road again. See the location here.
Collaboration restaurant Basiliek and Dolfinarium
16-7-2014
A special collaboration between restaurant Basiliek and ‘Dutch Sea World’ Dolfinarium in Harderwijk. They created a package where people can visit the park and end with a three-course meal at Basiliek. The tickets of Dolfinarium can be picked up in the morning at the restaurant, and from 5:00 pm a table is reserved for dinner. We wonder whether the chef is inspired by the dolfins as well?
Hilton Rotterdam produces own honey
16-7-2014
Hilton hotel Rotterdam produces its own honey. We have seen it before at the Waldorf Astoria in NYC and Fortnums & Masons in Londen, but Hilton Rotterdam is the first hotel in Rotterdam and is the first Hilton in the Netherlands that keeps beehives on their roof. The hotel cooperates with the city’s beekeeper Balten Schalkwijk. As expected, their own honey will be placed on the breakfast buffet as from August on and it can be purchased in jars as well. Maybe we can do a suggestion? They could also place a honeycomb on the buffet!
Interactive wristbands
15-7-2014
Last year’s ‘South by Southwest festival’ introduced a wristband that measured audience interaction. By measuring motion, volume and temperature through sensors, the individual interaction was ranked and rewarded. At the ‘Lollapalooza’ festival, wristbands, that can be linked to credit or debit card information are offered to festivalgoers. These wrist bands allow people to pay for food and drinks without paying by cash or card.
Boutique cocktail bar Admiraliteit Bar & Kitchen
15-7-2014
Admiraliteit Bar & Kitchen is a boutique cocktail bar, with a small kitchen, placed in Rotterdam (The Netherlands). Special in the Admiraliteit is the bar with over 200 exclusive drinks which are used to create original cocktails. Such as Rum from the Amazon, Japanese single malt, platinum tequila and American Moonshine. There is also a small menu based on the shared dining concept whereby small dishes, such as mini Wagyu burgers and foie gras French toast, can be shared.
Gluten free croquette by Restaurant Valuas
15-7-2014
Michelin restaurant Valuas, located in Venlo (The Netherlands), created gluten free croquettes. The croquettes are made of a ragout of corn, rice and 36% pure beef, covered in a layer of rice. The flavor of the croquette is savory and spicy and is has a smooth filling because of the stock that has been used. Valuas, led by master chef Eric Swaghoven, creates unique croquettes and ‘bitterballen’ on request. Check the website from Valuas Kroket to see where you can eat them.
Creative protest against anti-dancing law
15-7-2014
You’ll hear something when you listen to the Dutch Radio 1! Last week I heard a story about a protest against the anti-dancing laws in Japan from 1948. At the ‘Techno Udon-parties’ in Japan people aren’t dancing but ‘kneading’ special dough! At these parties people are provided with some Udon-dough, covered in plastic, to dance on. This way they get around the provision of the 1948 Adult Entertainment Business Regulation Law that forbids dancing in bars. The parties also exist to promote the old art of making dough. They’re even considering to bring the Udon-parties to other countries as well. ^Marjolein van Spronsen
Hospitality inspection online
14-7-2014
On 7 June the ‘Netherlands Food and Consumer Product Safety Authority’ started with the publication of the inspection results of lunchrooms. The reviews of over 1.600 lunchrooms can be found on the inspection card and the ‘horeca inspectiekaart’ app for iPhone and Android. Both systems help consumers find a lunchroom that scored high at the inspection.
