Zenroast, the ceramic coffee roaster from Japan allows everybody to roast his or her own coffee beans. A classic everyday tool that is used for roasting tea leaves and sesame seeds has been introduced as coffee roaster to create the ultimate coffee to your own taste.
There is a huge project going on in Amsterdam currently. The old KPN headquarters at Amsterdam Sloterdijk is currently being transformed to a place where business, overnight staying and leisure are coming together. Ven Amsterdam is expected to be finished in 2017 and the expectations are high. lees verder
At the redaction of hospitalitytrends.eu we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about and we use the smaller trends in our blog ‘Trends we spotted this week’. This week among others: an afternoon tea with craft beers at ‘The Modern Pantry’ and sip a Dali, Mondrian or Van Gogh painting at the classy cocktail lounge, the Artesian at the Langham in Hong Kong. Click the title to read the whole article. lees verder
Hop In The Spa is the first and only spa in Oregon to bring the benefits of beer inspired ingredients, minerals, and proprietary additives into cedar soaking tubs. Benefits of a spa with hop include improving skin tone, reducing stress, and detoxification, all while enjoying a pint of beer. lees verder
gelatomachine.nl / churnedcreamery.com
gelatomachine.nl / churnedcreamery.com
gelatomachine.nl / churnedcreamery.com
gelatomachine.nl / churnedcreamery.com
gelatomachine.nl / churnedcreamery.comAt Churned Creamery they work with the BGItaly gelato machine to show the freshness and craftsmanship of the ice cream. Besides that, there is a French twist: they also serve the ice cream in croissants. lees verder
Kauwgom kennen we sinds jaar en dag, in alle smaken en maten. De kauwgom die nu ontwikkeld is, is echter weer iets heel anders: de CowGum. Alles hieraan komt neer op vlees. De smaak, de geur en de kleur zorgen voor een vlees-achtige ervaring en met een reden.
Frietje Nutella van Piet FrietWhat began as a joke on Facebook has now turned into the first Nutella Festival of the Netherlands, wich will take place on the 16th of July in Amsterdam. lees verder
Facebook: Club Red
Facebook: Club Red
Facebook: Club RedIt is not easy nowadays to be the owner of a disco/nightclub with the ongoing decrease of visitors the last couple of years. Club Red in Leeuwarden has an extended calendar including ‘Barbers, Booze & Tattoos’. A men’s night out. lees verder
In 2016 the TonTon Club XL is coming back to the ‘Westergasfabriek’ in Amsterdam. For up to two weekends in March you can enjoy pinball games, shooting games, air hockey and many more. lees verder
Credits: @dominiqueansel’s Instagram. Guest blog of Leonie van Spronsen, living and working in Paris, heard her colleagues complain about the long queues during the ‘Taste of Paris’ last week. Due to the start of the festival season last weekend with the ‘Taste of Holland’, Leonie blogs about the annoyance of queues. It is not too late to do something about them yet..
Over the past few years they have been popping up all over the world, these “foodie-festivals”we mean, they are either indoor or outdoor, focus on astonishing gastronomy or on variations of our favourite snacks. I personally feel that this is a great development, as the average foodie enjoys these more than a dance festival. But much to our dismay, queueing up has become a regular activity at all these “foodie-festivals”.
Every small but delicious bite you want to try is ruined by a spectacular waiting line. At ‘Taste of Paris’ the average waiting time was 30 to 45 minutes for basically every stand. But also last summer, while visiting ‘Rollende Keukens’we had to conclude that the festival has had its best days, the terrain gets way too busy these days and this takes the fun out of it for us and many others. Obviously these huge crowds are great for the organizers and illustrates the large demand for these types of events, but the negative effect of over-crowdedness will clearly affect your event and the future of your event quickly.
So how come this situation arises on these festivals? The fact that there are long lines at amateur festivals is to be expected, their organizers usually aren’t specialized in the logistics of F&B. Besides, true hospitality is usually not their main goal. But these “foodie-festivals” consists mostly of hospitality entrepreneurs am I right? How is then still possible that these festivals create such un-hospitable situations? Hospitality is their core business!
For the future of the “foodie-festival”it seems to be very important that we solve this ‘queueing up-situation’ because if not.. Will they still be as popular as they are or will people get sick of it soon?
You can either solve this or accept the lines and entertain your guests!
In regards to entertaing your queueing customers, festival entrepreneurs could take some inspiration from baker Dominique Ansel. With two lines a day in front of his bakery (early morning for the cronuts and at 4 PM for the milk cookie-shots) this is the man that can tell you a thing or two about lines and people in lines. He excels in entertaining his waiting customers, like last weekend when he personally handed out roses to ‘his line’ for Valentine’s Day at his bakery in New York City. But on any given day, him and his team hand out warm madeleines, hot chocolate milk, appel cider or lemonade if it’s hot out.
At the opening of his bakery in Japan they even went as far as doing social media challenges between the lines in New York and Tokyo. They arranged for breakdancers to entertain the crowd and when it got really sunny and hot, they sprayed their customers with water sprays to keep them cool.
You can check out our article about the opening of the Tokyo bakery on our website hospitalitytrends.eu.
So consider entertaining your guests while they wait and thus make sure your “foodie-festival” visitor keeps coming back for more. We would love to visit festivals without lines but if that’s too much to ask.. at least keep them entertained!
Approachable inspiration, trends and highlights from 2025 that can be easily applied to your own business in 2026. A whitepaper to scroll through when you 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
Zenroast, the ceramic coffee roaster from Japan allows everybody to roast his or her own coffee beans. A classic everyday tool that is used for roasting tea leaves and sesame seeds has been introduced as coffee roaster to create the ultimate coffee to your own taste.
There is a huge project going on in Amsterdam currently. The old KPN headquarters at Amsterdam Sloterdijk is currently being transformed to a place where business, overnight staying and leisure are coming together. Ven Amsterdam is expected to be finished in 2017 and the expectations are high.
At the redaction of hospitalitytrends.eu we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about and we use the smaller trends in our blog ‘Trends we spotted this week’. This week among others: an afternoon tea with craft beers at ‘The Modern Pantry’ and sip a Dali, Mondrian or Van Gogh painting at the classy cocktail lounge, the Artesian at the Langham in Hong Kong. Click the title to read the whole article.
Hop In The Spa is the first and only spa in Oregon to bring the benefits of beer inspired ingredients, minerals, and proprietary additives into cedar soaking tubs. Benefits of a spa with hop include improving skin tone, reducing stress, and detoxification, all while enjoying a pint of beer.
At Churned Creamery they work with the BGItaly gelato machine to show the freshness and craftsmanship of the ice cream. Besides that, there is a French twist: they also serve the ice cream in croissants.
Kauwgom kennen we sinds jaar en dag, in alle smaken en maten. De kauwgom die nu ontwikkeld is, is echter weer iets heel anders: de CowGum. Alles hieraan komt neer op vlees. De smaak, de geur en de kleur zorgen voor een vlees-achtige ervaring en met een reden.
What began as a joke on Facebook has now turned into the first Nutella Festival of the Netherlands, wich will take place on the 16th of July in Amsterdam.
It is not easy nowadays to be the owner of a disco/nightclub with the ongoing decrease of visitors the last couple of years. Club Red in Leeuwarden has an extended calendar including ‘Barbers, Booze & Tattoos’. A men’s night out.
In 2016 the TonTon Club XL is coming back to the ‘Westergasfabriek’ in Amsterdam. For up to two weekends in March you can enjoy pinball games, shooting games, air hockey and many more.
Guest blog of Leonie van Spronsen, living and working in Paris, heard her colleagues complain about the long queues during the ‘Taste of Paris’ last week. Due to the start of the festival season last weekend with the ‘Taste of Holland’, Leonie blogs about the annoyance of queues. It is not too late to do something about them yet..
Over the past few years they have been popping up all over the world, these “foodie-festivals”we mean, they are either indoor or outdoor, focus on astonishing gastronomy or on variations of our favourite snacks. I personally feel that this is a great development, as the average foodie enjoys these more than a dance festival. But much to our dismay, queueing up has become a regular activity at all these “foodie-festivals”.
Every small but delicious bite you want to try is ruined by a spectacular waiting line. At ‘Taste of Paris’ the average waiting time was 30 to 45 minutes for basically every stand. But also last summer, while visiting ‘Rollende Keukens’we had to conclude that the festival has had its best days, the terrain gets way too busy these days and this takes the fun out of it for us and many others. Obviously these huge crowds are great for the organizers and illustrates the large demand for these types of events, but the negative effect of over-crowdedness will clearly affect your event and the future of your event quickly.
So how come this situation arises on these festivals? The fact that there are long lines at amateur festivals is to be expected, their organizers usually aren’t specialized in the logistics of F&B. Besides, true hospitality is usually not their main goal. But these “foodie-festivals” consists mostly of hospitality entrepreneurs am I right? How is then still possible that these festivals create such un-hospitable situations? Hospitality is their core business!
For the future of the “foodie-festival”it seems to be very important that we solve this ‘queueing up-situation’ because if not.. Will they still be as popular as they are or will people get sick of it soon?
You can either solve this or accept the lines and entertain your guests!
In regards to entertaing your queueing customers, festival entrepreneurs could take some inspiration from baker Dominique Ansel. With two lines a day in front of his bakery (early morning for the cronuts and at 4 PM for the milk cookie-shots) this is the man that can tell you a thing or two about lines and people in lines. He excels in entertaining his waiting customers, like last weekend when he personally handed out roses to ‘his line’ for Valentine’s Day at his bakery in New York City. But on any given day, him and his team hand out warm madeleines, hot chocolate milk, appel cider or lemonade if it’s hot out.
At the opening of his bakery in Japan they even went as far as doing social media challenges between the lines in New York and Tokyo. They arranged for breakdancers to entertain the crowd and when it got really sunny and hot, they sprayed their customers with water sprays to keep them cool.
You can check out our article about the opening of the Tokyo bakery on our website hospitalitytrends.eu.
So consider entertaining your guests while they wait and thus make sure your “foodie-festival” visitor keeps coming back for more. We would love to visit festivals without lines but if that’s too much to ask.. at least keep them entertained!
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