GloriaFood has released a new worldwide online ordering system for restaurants. Different from other online ordering websites, GloriaFood is free of charge for restaurants who participate. The system is easy implemented and managed by the restaurant owners themselves. Orders can be placed via the website, the app and facebook.
Starbucks steps into the world of burgers. Next month Starbucks will open a restaurant in Los Angeles where guests can compose their own burger, the restaurant will also serve beer, wine, cocktails and shakes. Two years ago Starbucks bought ‘La Boulange’, a cafe chain based in San Francisco Bay Area that focuses on breakfast and lunch. Starbucks will rebuilt one of the locations in Los Angeles into a burger restaurant, many of the bakery items will be the same but the menu will include a build-your-own-burger. If the test is successful, the concept will be rolled out further.
To reduce food waste, several applications are developed, earlier we spotted the ‘Hospitality Waste Coach’. Unilever Food Solution comes with the ‘Stop Wasting’ tool to deal more effectively with the waste in the kitchen. There are three types of food waste: the waste inventory, the waste during the preparation and the waste on the plate. The app suggests menus that can reduce waste by 20% and chefs can use the app to determine the amount of food waste divided in breakfast, lunch and dinner. The progress can be tracked and they can read / share tips.
Soft drink brand Pepsi has launched a new interactive can with the famous footballer Robin van Persie, as part of the ‘Live For Now’ campaign. The free augmented reality app ‘Blippar’ brings Robin van Persie to life. Through the app some football tricks of the footballer are shown and consumers can download music, watch video’s and play an interactive game. The limited edition cans of Pepsi are widely available in the Netherlands as of Monday. Last March, Pepsi surprised waiting people at a bus stop with an augmented reality bus shelter.
Frozen food producer ‘Birds Eye’ found out that around 52% of the people take pictures of their meals. This gave Birds Eye the idea to open the pop-up restaurant ‘Picture House’ where consumers can pay their bill in a special way. Guests pay by taking a pictures of their meal and share it on Instagram with the hashtag #BirdsEyeInspirations. This promotion is part of the digital campaign to promote their new range of premium evening meals. The pop-up restaurant ‘Picture House’ opens in Soho, London this week and will pop-up in Manchester and Leeds in June.
Nowadays the goji berries, chia seeds, mulberries and other superfoods are available at the supermarket. The Ice Cream Factory has made ice cream based on the superfood. The Coco Superfood ice creams are made from coconut milk, which is lactose-free and vegan. The Coco Superfood ice cream is available in two flavors: Açaï-coconut ice cream with mulberries and Acerola-coconut ice cream with goji berries. The superfood ice cream is available at the organic supermarket EkoPlaza in the Netherlands.
Broccoli has now its own advertising in the Netherlands. The Big Bang Broccoli campaign is launched by FoodGuerrilla, supported by Greenport NHN, Frugiventa, ZLTO and The Greenery. The goal of the campaign is to address that only 5% of the Dutch consumers eat enough vegetables and fruit. The broccoli season will be opened on 31 May and fresh Dutch broccoli will be auctioned at central locations in Amsterdam in collaboration with Dutch growers. From 31 May to 11 June FoodGuerrilla will organize surprising guerrilla campaigns like a broccoli pop-up diner in the ‘Geef café’ or sampling at railway stations. The campaign ends with the presentation of the Golden Broccoli, a price for a farmer/grower in the Netherlands that uses the smartest marketing possibilities to sell his broccoli.
The first location of the Swiss restaurant chain ‘Not Guilty’ opened its doors in 2007 and in 2013 they opened their third location in Zürich. ‘Not Guilty’ stands for ‘Simply natural food’. The products are natural and locally sourced. There is a list of supplier with on the website of ‘Not Guilty’, their own story. The menu includes salads, warm salads, soups, sandwiches, yoghurt with muesli and coffee. The interior of the restaurant is open with wooden elements like a natural oak floor combined with white and pastel shades. There is a large colorful salad bar at the entrance with menu boards and a wall with drinks. Click here for picture inspiration.
Juice bar Roots & Bulbs opened its doors in February 2014 in the heart of Marylebone, London. The juice bar sells cold pressed juices, that are fresh and unpasteurized thus more nutritious. The cold press method gives the juices an authentic flavor with a higher concentration of nutrients. Roots & Bulbs also sells smoothies with superfood, take-away superfood salads, organic snacks and organic coconut water and almond mild. The juice bar also provides a detox juice plan called ‘Time Out’ with five bottles of cold juices, two almond milk and a package of organic nuts for one to two days.
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.
We’re already in the third week of October, and more and more festive inspiration is popping up online. Pinterest remains a wonderful source of ideas, 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
GloriaFood has released a new worldwide online ordering system for restaurants. Different from other online ordering websites, GloriaFood is free of charge for restaurants who participate. The system is easy implemented and managed by the restaurant owners themselves. Orders can be placed via the website, the app and facebook.
Starbucks steps into the world of burgers. Next month Starbucks will open a restaurant in Los Angeles where guests can compose their own burger, the restaurant will also serve beer, wine, cocktails and shakes. Two years ago Starbucks bought ‘La Boulange’, a cafe chain based in San Francisco Bay Area that focuses on breakfast and lunch. Starbucks will rebuilt one of the locations in Los Angeles into a burger restaurant, many of the bakery items will be the same but the menu will include a build-your-own-burger. If the test is successful, the concept will be rolled out further.
To reduce food waste, several applications are developed, earlier we spotted the ‘Hospitality Waste Coach’. Unilever Food Solution comes with the ‘Stop Wasting’ tool to deal more effectively with the waste in the kitchen. There are three types of food waste: the waste inventory, the waste during the preparation and the waste on the plate. The app suggests menus that can reduce waste by 20% and chefs can use the app to determine the amount of food waste divided in breakfast, lunch and dinner. The progress can be tracked and they can read / share tips.
Soft drink brand Pepsi has launched a new interactive can with the famous footballer Robin van Persie, as part of the ‘Live For Now’ campaign. The free augmented reality app ‘Blippar’ brings Robin van Persie to life. Through the app some football tricks of the footballer are shown and consumers can download music, watch video’s and play an interactive game. The limited edition cans of Pepsi are widely available in the Netherlands as of Monday. Last March, Pepsi surprised waiting people at a bus stop with an augmented reality bus shelter.
Frozen food producer ‘Birds Eye’ found out that around 52% of the people take pictures of their meals. This gave Birds Eye the idea to open the pop-up restaurant ‘Picture House’ where consumers can pay their bill in a special way. Guests pay by taking a pictures of their meal and share it on Instagram with the hashtag #BirdsEyeInspirations. This promotion is part of the digital campaign to promote their new range of premium evening meals. The pop-up restaurant ‘Picture House’ opens in Soho, London this week and will pop-up in Manchester and Leeds in June.
Nowadays the goji berries, chia seeds, mulberries and other superfoods are available at the supermarket. The Ice Cream Factory has made ice cream based on the superfood. The Coco Superfood ice creams are made from coconut milk, which is lactose-free and vegan. The Coco Superfood ice cream is available in two flavors: Açaï-coconut ice cream with mulberries and Acerola-coconut ice cream with goji berries. The superfood ice cream is available at the organic supermarket EkoPlaza in the Netherlands.
Broccoli has now its own advertising in the Netherlands. The Big Bang Broccoli campaign is launched by FoodGuerrilla, supported by Greenport NHN, Frugiventa, ZLTO and The Greenery. The goal of the campaign is to address that only 5% of the Dutch consumers eat enough vegetables and fruit. The broccoli season will be opened on 31 May and fresh Dutch broccoli will be auctioned at central locations in Amsterdam in collaboration with Dutch growers. From 31 May to 11 June FoodGuerrilla will organize surprising guerrilla campaigns like a broccoli pop-up diner in the ‘Geef café’ or sampling at railway stations. The campaign ends with the presentation of the Golden Broccoli, a price for a farmer/grower in the Netherlands that uses the smartest marketing possibilities to sell his broccoli.
The first location of the Swiss restaurant chain ‘Not Guilty’ opened its doors in 2007 and in 2013 they opened their third location in Zürich. ‘Not Guilty’ stands for ‘Simply natural food’. The products are natural and locally sourced. There is a list of supplier with on the website of ‘Not Guilty’, their own story. The menu includes salads, warm salads, soups, sandwiches, yoghurt with muesli and coffee. The interior of the restaurant is open with wooden elements like a natural oak floor combined with white and pastel shades. There is a large colorful salad bar at the entrance with menu boards and a wall with drinks. Click here for picture inspiration.
Juice bar Roots & Bulbs opened its doors in February 2014 in the heart of Marylebone, London. The juice bar sells cold pressed juices, that are fresh and unpasteurized thus more nutritious. The cold press method gives the juices an authentic flavor with a higher concentration of nutrients. Roots & Bulbs also sells smoothies with superfood, take-away superfood salads, organic snacks and organic coconut water and almond mild. The juice bar also provides a detox juice plan called ‘Time Out’ with five bottles of cold juices, two almond milk and a package of organic nuts for one to two days.
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.
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