Instock Toko & Truck on the barricades against food waste
19-2-2015
Instock comes up with a new take away shop (Instock Toko) and a mobile food truck (Instock Truck) to reduce food waste. The first initiative of Instock, a pop-up restaurant in Amsterdam, opened in June 2014. Like in this pop-up restaurant, the food served at the Instock Toko & Truck are made from products that otherwise would be wasted.
Instock Toko & Tuck
At the new take away shop, Instock Toko, they will offer warm meals, salads, soups and juices every day. They don’t work with a standard menu as the meals are made from the harvest of the day. Customers help to reduce food waste by buying a meal at the Instock Toko. The take away shop will open the doors tomorrow (20 February 2015) in Amsterdam.
The Instock Truck is an old Mercedes Benz fire truck that has been turned into a green food truck. With this truck, the Instock team is able to make people aware of the food that is being wasted throughout the Netherlands. The food truck will be participating in several festivals this summer.
Food waste
Research shows that about 30 till 50 percent of our food is wasted. Throw away food does not only costs money, but also the energy consumed in the production, packaging, transportation and food preparation gets lost. Selma Seddik, Bart Roetert, Merel Laarman and Freke van Nimwegen, four employees of the Dutch supermarket chain ‘Albert Heijn’, came up with a plan to reduce food waste. While under employment at ‘Albert Heijn’ they got the opportunity to realise their plan. Now cars are driving along a number of AH supermarkets every morning. At those supermarkets they collect all the products that cannot be sold anymore, for example bread that’s one day old or fruit, vegetables and potatoes in a packages with damages. We wrote earlier about the pop-up restaurant, so if you want to know more about their pop-up restaurant, read this.
The Burger Club – Brings burgers to life through thoughtful ingredients.
17-2-2015
At the Burger Club at the Nieuwe Binnenweg in Rotterdam you can choose between three types of meat for all the burger they serve; MRIJ (Dutch) beef, USA Wagyu beef and Iberico pork. Difficult to choose.
Burger brought to life through thoughtful ingredients
Burgers like a Classic, BBQ, Greek, De Luxe or a juicy burger (the latter with gorgonzola in the meat) can be served with all the above types of meat. The MRIJ (Dutch) beef comes from butcher Piet van den Berg and is made from cattle grazing on the banks of the Meuse, Rhine and Ijssel rivers. For those who can’t choose, you can taste all three varieties if you order the sliders.
Owner Luis originates from Spain and you can trace back some Spanish influences in the menu. He serves a burger with chorizo and jalapeno peppers or one with Iberico ham and aioli. The fries are fried in olive oil, which clearly reflects on the taste. But they also serve a ‘Dutch Weed’-Burger, a vegetarian burger with seaweed as main ingredient. And a burger from grilled farm chicken combined with mango chutney.
Gin + Tonic at the Burger Club
Besides wine and beer the Burger Club also serves gin & tonics. Guests can choose from four types of tonics and eight varieties of gin, including Bobby’s, Hendricks and the German gin, Monkey 47.
Burger bars/restaurants are popular in the Netherlands
Hamburgers from fine quality beef remain trendy. The last couple of years we saw a rise in the number of burger bars or restaurants. If you as a restaurant owner would like to offer your guests more choice in the type of meat, check out the choice from The Frozen Butcher .
Matcha latte – a healthy Japanese coffee alternative
16-2-2015
Leonie van Spronsen had a Matcha latte in Paris at Maison Kitsuné and writes about it. Matcha is known to be full of antioxidants, fiber & chlorophyll. When you drink it as a Matcha latte, the combination with the milk gives a sweet like flavor without any sugar.
A few years ago ordering a cup of coffee was simple, there was the American, the espresso and the cappuccino or if you were feeling crazy a latte would be the beverage of choice. Boy, things have changed in that department.
Nowadays everybody has their own special preference, white chocolate mocha with non-fat milk, a ristretto or an almond milk caramel macchiato, the options are infinite. But to say this made the coffee game healthier? Certainly not.
Matcha – a tradition in Japan
Meanwhile the Japanese were steadily persisting in their traditional practice of drinking Matcha everything. Matcha is a tea plant only grown in Japan, near the Yahagi River, and is a tea type used so often in Japan that sources say only 1% is used for export.
The health benefits are comparable to other green teas but with a much larger impact because the tea (and all other hot beverages made with it) is made from a powder that contains the entire leaf. This means you are ingesting the full scale of nutrients the leaf has to offer in comparison too just the brewed water you usually get with green tea.
Matcha latte
Matcha is known to be full of antioxidants, fiber & chlorophyll, next to this when you drink it as a Matcha latte, the combination with the milk gives a sweet like flavor without any sugar. In these times of increasing obesity, diabetics and highly processed foods – this might be the new flagship of the pro-health movement.
Matcha latte popular in NYC – is Europe to follow?
After already taking NYC by storm, the concept is now also slowly but steadily making its way to Europe. And why not? If you are into milky coffee drinks and have cravings for Starbucks drinks on a daily basis, you might as well switch to Matcha latte. It certainly contains less fats & sugars, it actually has additional health benefits and (not unimportant) it looks really cool. The question is.. how long before we consider a Matcha latte to be as normal as a cappuccino?
Secret Brunch launches in Paris – fun concept but might need some work!
5-2-2015
This Saturday marked the launch of Secret Brunch in Paris, a concept coming from London for their first international event.
The concept is very simple, you sign up, buy a ticket and on the day of the event you get an email with the ‘secret’ location you are expected two hours later for a brunch party from 12.00 to 18.00 o’clock.
Whilst already being a mainstay for a few years in the London scene this was their very first appearance in Paris. They got a great start by being sold out more than a month in advance and the beau monde Parisian seemed ready for it!
Unfortunately it did not quite live up to the hype just yet, quite a few Parisians were rather disappointed by the location, Matignon, it being just in a well-known restaurant/nightclub near the Champs-Elysees. People were expecting something more grand and unexpected.
Organization wise there were also still some hinges, for example you could only reserve a table for groups from 6 pax on which meant that everyone who just bought a ticket had no place to eat! Managing expectations in what to expect from the ticket might also be something to consider for next time.
The party was quite alive and hopping but there is still a lot of room for improvement!^Leonie van Spronsen
The Apothic Crush letter generator: you’re my crush for Valentine!
4-2-2015
Writing somebody a love letter for Valentine is difficult! But what if a pro did it for you, would you dare send it to your crush? As owner of a restaurant or hotel you could use the tactic this winery did! They made a limited-edition red wine called Apothic Crush and help with writing a love letter.
The Apothic Crush letter generator
The Apothic Crush Letter Generator is now online. So think about somebody you want to write a love letter and go to the Apothic Crush letter generator and answer a few simple questions. A computer operated by a handful of poets will take your longings, your emotions and deepest desires and translate them into an electronically delivered, handwritten letter you can give with a bottle of Apothic.
About the limited edition wine Apothic Crush
The people behind this initiative make wine. Red wine, more specifically, smooth-drinking limited-edition red wine called ‘Apothic Crush’. Tasting notes include: chocolate, caramel, luscious red fruit and endless possibilities to combine with food.
Inspiration
Why not create a possibility to have poets writing poems or love letters to go with an original invitation for a Valentine’s dinner at your restaurant or a night out in your hotel? Ask a couple of insights and create one of the greatest gifts you can give to your loved one, a poem or love letter.
Hart & Ziel competition
2-2-2015
The Mariënhof in Amersfoort (The Netherlands) challenges start-ups, entrepreneurs, everyone to come up with the ultimate hospitality concept for the conservatory and adjoining terrace. The Hart & Ziel (translated as Heart & Soul) competition is the chance to start your own company at the Mariënhof. A wine tasting concept, a tapas bar, a combination of a book store and coffee company, anything is possible. In the first two year you don’t have to pay the rent and with a starters budget it’s the chance to chase your dreams.
Competition
The competition exists out of three phases. In the first phase of the challenge the participants make a creative concept. The concept has to be a proper description of the idea and must include a moodboard to give the jury a first impression.
At the second phase the best 8 till 10 participants will be chosen. These participants will develop their concept into a complete business plan. The participants are offered two training sessions to support writing a good business plan.
A top three will be chosen from the submitted business plans. These are the three finalists who have the chance to win. At the final day on 15 May 2015, the finalists will pitch their plans for the judges and the audience. The winner will be announced on the same day. The winner will be selected by three parties: the jury, the audience and the opinions of the people of Amersfoort.
Review
For the review of the concept there will be looked at the creativity, the promotional benefits for the Mariënhof, the connection with the core value of the Mariënhof, the addition for the City Amersfoort and the feasibility of the concept.
Location
The conservatory and the terrace of The Mariënhof are at the side entrance near ‘Kleine Haag’. The conservatory is offering approximately 35 seats and the terrace offers around 45 seats, both depending on the concept. The winner can use the wine cellar as well if it fits the concept. The wine cellar could have another 30 seats.
Participation
Anyone can participate from the age of 18. A starter who just came out of school, someone with years (hospitality) experience and a dream, The Mariënhof is open to anyone with a good concept.
By participating in the contest it is important to bring the necessary permits/documents into which are needed to start a business. The winner is expected to provide this by his / herself.
The concept can be submitted until 17:00 on February 6, 2015.
Tap Takeover Oedipus Brewing
30-1-2015
The Amsterdam brewers of Oedipus Brewing will take-over the draft at Café De Kaapse Brouwers in Rotterdam on 6 March. They will have a number of 17 beers on draft and will be the bartenders themselves.
Kaapse Brouwers
The Kaapse Brouwers is part of the Fenix Food Factory in Katendrecht, Rotterdam. They proclaim to be the first to bring the craft beer revolution to Rotterdam. The Fenis Food Factory houses culinary entrepreneurs with love for honest products and craftsmanship. Coffee, cheese, beer and many more products are locally produced and sold on premises.
Tap takeover
With many upcoming specialty breweries this tap takeover is a cool development that happens more often. There is for instance a tap takeover by Brew by Numbers at café In De Wildeman.
We are curious which café or bar will dare to continue this evolution of young enthusiastic breweries.
New York meets Brabant in café ‘De Vooruitgang’
23-1-2015
City café ‘De Vooruitgang’ (re)opened the doors in Eindhoven (The Netherlands) on 8 January 2015. A fire in the kitchen in April 2013 almost completely burned down the monumental building. Now the monumental façade is restored and the interior and layout are completely renewed.
City café ‘De Vooruitgang’
The new layout creates a lot of light in the building. This makes the café suitable for every moment of the day. The interior is based on urban influences from New York combined with the domesticity of Brabant (The Netherlands). This is created through the stairs behind the bar and the Dutch design prints at the kitchen wall. Other interior design elements: Persian carpets at the wall and there is a wall of plants with over 2.000 plants.
Eat, drink, read, meet, talk and listen
In city Café De Vooruitgang everybody should feel at home. In the middle of the big open kitchen there is a specially designed BBQ grill where the chef prepares his dishes. On the new menu of the café there will be dishes from the grill like burgers with bacon, steak and their specialty: chicken. Besides that, you can go to the café for a pasta or fish. The bar offers a range of specialty beers and wine.
During the lunch at café ‘De Vooruitgang’ there will be wraps, croques and sandwiches with salmon, cheese or a home-made meatball.
Dancing in the café
Every Friday and Saturday the café is opened till late. There will be DJ’s to create an ambiance to dance after dinner. Every Thursday night the DJ-wannabe’s can show their talent during the ‘Spin-inn’.
Ice cream without fat and only 99 calories
21-1-2015
NIZO food research has produced a soft ice cream without fat. The unexpected creamy ice cream also contains 25% less sugar than other soft ice cream and contains only 99 kcal per 100 grams.
Properties of ice cream without fat
Regular ice cream has more than 160 kcal per 100 grams. The unhealthy characteristics are mostly caused by sugar and saturated fat. The reduction of these ingredients in ice cream normally have a negative effect on the texture and other properties. With the implementation of natural proteins, the creamy properties of fat and the body of sugar are replaced.
Horecava
During Horecava NIZO was present with the ice without fat at the ‘Innovation Lab’ and recently they’ve published an introduction video of the product combined with an explanation of the company which was partly made during the event. The research center has been researching proteins for more than 60 years now and is focused on creating healthier foods based on vegetable and animal protein.
Valentine’s Day at a restaurant
20-1-2015
The annual day of love declarations is in our sights again. Every year it’s an exciting day, especially for singles. Will they get an anonymous rose at work or in the classroom? As this year’s Valentine’s Day is on a Saturday, it offers a valuable opportunity for the hospitality industry. A lot of people will enjoy Valentine’s Day at a restaurant. Both for a romantic evenings eating out as well as for the bachelors looking for a singles-only dinner.
Valentine’s Day in the USA
Last year, Valentine’s Day was on a Friday and because many restaurants in America were fully booked, Wieden + Kennedy New York created a social media campaign on behalf of Heineken. By using the #DateInABox hashtag on Twitter women could provoke a declaration of love from their (future) boyfriend. The guys who received the social media love declaration had to share the message to all their Instagram-followers declaring their love via the channel like real romantic ‘softies’. With the hashtag #DateInABox the couples could win a surprise date for two.
Valentine’s day at a restaurant and hospitality / leisure industry
In recent years we have collected inspiring examples for Valentine’s Day at a restaurant and in the hospitality / leisure industry. Some examples are a romantic egg , the ultimate attention as a gift (by putting your phone off) , running a race with your sweetheart or share a gigantic dessert .
