Flammkuchen available in the Netherlands
15-10-2013
In the spring I spent a few days in Germany, during which we went for drinks with friends and with that we shared a ‘Flammkuchen, originated from the Alsace region (France)’. Actually we thought to get a quiche but the thin crust of the ‘flammkuchen’ tasted much better. In addition, everyone at the table was convinced that this would taste great as lunch or light dinner dish as well. And the crust can be used with al kind of toppings of course.
Alex Klein Casual Dining BV introduces the ‘flammkuchen’ currently in the Netherlands as a new revenue model for catering businesses. Indeed, the margins on this product are very good and the preparation time is one minute and baking takes 3 minutes. A great business model for entrepreneurs and I know from experience that you will do your guests a favor. ^ Marjolein
YOSOUP!
15-10-2013
A combination of two passions: cycling and soup. Jolanda Kok from the Netherlands bought an old carrier cycle, fixed it up into a soup bar named YOUSOUP!. With the carrier cycle of YOUSOUP! Jolanda Kok delivers fresh soups on locations such as markets, festivals and events. But she also delivers to businesses and restaurants in the region of Amersfoort. The soups are made from fresh, organic and local ingredients and contain no artificial additives.
Four Seasons Taste Truck
14-10-2013
Giving people a chance to taste the dishes from Four Seasons Hotels and Resorts, the hotel chain has introduced the FS Taste Truck. Since 16 September, the food truck drives to eight destinations in three states, from Palo alto, California to Santa Fe, New Mexico. During the tour the nearest Four Seasons Hotel will take over the FS Taste Truck and serves dishes inspired by the city visiting. The food truck will be parked for one week in each location at the Four Seasons Hotel there, hosting a series of events. The FS Taste Truck can be followed via #FSTasteTruck on Twitter, Instagram and Facebook.
Become a feedie besides being a foodie
10-10-2013
Share your food photos online and share actual food with those children who need it. Feedie, a new free app, aims to channel all the food ínstagrammers’ toward a common goal. After a restaurant guest uploads a photo on Feedie and shares it on his or hers social networks (Google+, Foursquare, Facebook or Twitter), participating restaurants donate money to The Lunchbox Fund, a non-profit organization dedicated to providing a daily meal to extremely poor school children. The app has been launched officially on October 9 at The Lunchbox Fund’s annual gala. Quite some restaurants in New York are participating, including Del Posto, The Spotted Pig and La Esquina. Feedie says on their website that they are already working international.
Pizza like ice cream on a stick
10-10-2013
A real Italian promotional short film, a bit old fashioned, but the product is innovative. The Italian company Hasta La Pizza has introduced ‘pizza on a stick’ on the Anuga fair in Cologne. It is designed for the on-the-go market. Hasta la Pizza is available in the flavors Margherita, ham and salami, in packs of 60 grams. Gerardo Acampora came up with the concept two years ago when he saw two boys on the beach. One ate a slice of pizza, the other an ice cream on a stick. That gave him the idea to combine the two. He went to work and four months later he applied for a patent. You can warm them in a toaster or in the oven and the makers promise that the pizza’s won’t leak tomato sauce and you will not get dirty fingers. Hasta la Pizza offers ‘pizza on a stick’ in license to producers from outside Italy.
‘s-Hertogenbosch is most welcoming city again
9-10-2013
This article is only available in Dutch:
Den Haag, 9 oktober 2013 – ‘s-Hertogenbosch is voor de vierde keer op rij uitgeroepen tot Meest Gastvrije Stad. Net als de afgelopen drie jaar kreeg de Brabantse hoofdstad dit jaar de hoogste waarderingscijfers van haar bezoekers.
Op basis van uitgebreid onderzoek, uitgevoerd door VVV Nederland en Van Spronsen & Partners horeca – advies, is de gastvrijheidsbeleving van ruim 8.000 bezoekers van de 21 grootste steden van ons land voor de vijfde maal in kaart gebracht. Lees verder.
Your entry 24 hours in the sunlight
9-10-2013
Drawing the attention of all passersby, the vegan restaurant Rayen at Lope de Vega street in Madrid creatively redesigned its store entrance facade. The installation is titled (fos), which means “light” in the Greek language, and “melted” in Catalan. The entry of this small eatery invites their passersby to stop and step into the ‘spotlight’. Created by Eleni Karpatsi, Susan Piquer and Julio Calvo, the (fos) trio. The team introduced an unique installation that paints the illusion of an artificial light beam shining from above. Effectively highlighting the restaurant front door for 4 days and nights, was made using yellow tape, pineapples, a lamp, and painted pieces of art and lawn furniture. At the Facebookpage from the (fos) trio, you can find a lot of inspirational pictures.
Dutch hospitality game
8-10-2013
Late September, our colleagues Lennert Rietveld and Laura Stoter got introduced to the Dutch board game ‘Gastologie’. Jeannine Sok who developed the game together with students from the ‘Cas Spijkers Academy Twente’, played the game with visitors during the event ‘Gastvrij Rotterdam’. Nice to play the game with your staff or to use it to increase the Hospitality level that you want your guest to experience in your business.
Small gestures in hospitality 2
4-10-2013
With the publication of “Small gestures in hospitality” we want to provide hospitality entrepreneurs with hospitable gestures that are usable without having to make large investments.
We have examples from the Hotel Mainport in Rotterdam, The Mark Hotel in New York, het Pulitzer hotel in Amsterdam and the Palais Hansen Kempinski in Vienna. Download the free publication here.
Healthier fries at Burger King
26-9-2013
Burger King has introduced a healthier version of the French fries in the United States. The SATISFRIES™ are French crinkle-cut fries and contain 40% less fat and 30% fewer calories. According to Burger King the SATISFRIES™ are healthier because they used another batter that absorbs less oil. To launch the healthier French fries, Burger King has started the campaign #WTFF (What The French Fry). Large French fry pods where placed in high traffic areas in New York City, Los Angeles and Chicago to encourage passersby to take pictures to post on social media using the hash tag #WTFF.
