The restaurants of François Geurds always create a lot of rumour around their brand. Now this star chef has launched a CD with tasty music, the CD Flavours & Grooves. As the CD is hidden in the dessert at FG Restaurant and FG Food Labs, you have one more reason to eat there.
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Taking your dog on a date this Valentine’s Day, this is possible at MicroChippy, a pop-up restaurant for 2 days in London. Canine charity Dogs Trust is bringing a 1950s style doggy diner to Clerkenwell on 13 and 14 February. lees verder
The Fédération Internationale des Logis, the quality label of small European hotel–restaurants with 17 affiliated hotels in the Netherlands, reinforces the current hotel supply with two new brands: Maison by Logis and Isolite by Logis. lees verder
Menno Vreeburg, Arne Ramak en Maarten HogeveenDuring ART Rotterdam (11 t / m 14 February) at the Van Nelle factory in Rotterdam a collective of leading Dutch food designers open a temporary dining-and-drinking atelier called We Design Food.
The chefs or food designers provide seasonal dishes. The other members provide a nice glass of wine or a super exciting cocktail. There are oysters and small snacks. There is bread and there is chocolate. You can also just grab a cup of coffee of the highest quality at We Design Food. The atelier is to be found in building 6, opposite the entrance of ART Rotterdam. The atelier is open every day from 10 o’clock. lees verder
During the December month, restaurant ‘Lot & de Walvis’ (Lot and the Whale) in Leiden had a ‘wish tree’ instead of a Christmas tree. The guests of the restaurant could write down their wish and hang it into the tree. The wish that will be carried out by Lot is chosen through Social Media.
Everyone knows them; a ‘wish tree’. Especially when you visited Utrecht last December you couldn’t have missed it. The ‘wish trees of Utrecht’ were put down on five different squares in the city in which the people could hang their wishes. The trees on the squares were getting decorated with many different wishes and some wishes were granted. This idea came from entrepreneur Sidney Rubens in order to promote the Knuss Winterfest in an original way.
It is also possible to apply a wish tree on a smaller scale. Guests of ‘Lot & de Walvis’ could write down their wish and hang it in the tree situated in the restaurant. Besides that, they involved their community on Facebook in the final decision for the best wish and managed to achieve a relatively large audience. The message in which the people could vote was shared, liked and received a lot of attention. Also the message with the announcement of the winner was popular with 132 likes. The power of Social Media!
‘Lot & de Walvis’ is a part of the Hospitality Group Leiden together with Van der Werff, La France, City Hall and The Bishop. The board consists of the brothers Richard and Wouter van Leeuwen and Rob van Wijnen. Wouter van Leeuwen and Rob van Wijnen are responsible for the hospitality companies in Leiden. Richard van Leeuwen focuses on the four Harbour Clubs based in Amsterdam, Rotterdam, Scheveningen and on Ibiza.
Leonie van Spronsen, lives and works in Paris and is infected with the foodiebug, in this blog she writes about Spoon & Stable by chef Gavin Kaysen. In particular about his ‘after hours specials’.
Fall 2014 Gavin Kaysen, former pupil of Chef Daniel Boulud in New York (restaurant Daniel**), took the jump back to Minneapolis, Minnesota where he originally came from and opened his first, own restaurant: Spoon & Stable. Since then the casual fine dining restaurants have been a grand success, being noticed from coast to coast in the USA.
Other than super fresh food, beautiful presentations and a great atmosphere there is something else that sets this restaurant apart; their ‘after hours special’.
This genius gimmick is what we would love every fine dining restaurant to do. Every day the restaurant features a ‘fancy fast food’-like dish that is only available at the bar and not before 22h30. This can be a creative bowl of ramen (Japanese noodle soup), duck-confit tacos, freshly made corn tortillas and basically any crazy/yum/exciting dish they can come up with.
There are so many reasons, first it makes your food accessible for many more people than it is now, without having to lower your dining room prices. Secondly the bar of your restaurant will be much more exciting, shooting up beverage sales. Third it gives your team a little bit of freedom to experiment a bit outside of the box. Gives them the opportunity to create and test all their crazy ideas. And last but certainly not least, it could help greatly in eliminating food waste.
Personally, I’m 25, live in Paris and infected with the foodiebug. I would love if some of the great Parisian chefs would open their minds to this idea. Imagine yourself, at a random Tuesday night, 22h30, having a cocktail and grabbing a grilled cheese reimagined by Alain Ducasse.. could it get any better?
Check out this video to get to know chef Gavin Kaysen. He spoke at the Terroir Talks in October 2015. It gives a clear insight in 17 minutes….
Tealeaves and Pantone are developing a new concept together: #PaletteForYourPalate. Ten different kinds of tea cocktails in Pantone colours!
Tealeaves collaborates with Pantone to develop the new project #PaletteForYourPalate. With ten different flavours of tea cocktails as the result. They have names such as ‘The Bold and the Blue’, ‘The Pink Monsoon’, and ‘Dreams of Sunset’. Merging expertise which results in a unique product, tea and Pantone colours. Their goal is to show how big the impact of colour on products can be. These tea cocktails aren’t just tasteful and aromatic but also a ‘feast for the eyes’.
Tealeaves x Pantone approached over 30 different mixologists and world-class chefs from across North America to come up with cocktails that followed the aforementioned themes. For over 20 years Tealeaves has been recognized as the leading luxury tea blender of choice for luxurious hotels and restaurants worldwide. Tealeaves understands that ‘the first taste is with the eyes’.
Tealeaves x Pantone reached out to Nike and nail polish manufacturer OPI, to get inspired by their way of using colour. Both manufacturers understand what colour can do with a product.
The project Tealeaves x Pantone: #PaletteForYourPalate has an online exhibition where you can check out the cocktails.
In previous articles we wrote about experiments of Pantone. For example the Pantone Café in Monaco and Pantone Hotel in Brussels.
G4S introduced a new cash deposit service for entrepreneurs, CAS. A smart safe in which the sales from the cash register can be deposited. The deposit service counts automatically every banknote, checks its authenticity and puts the money into your bank account. When CAS is almost full, an automatic signal will be send to G4S who will pick up the content.
“It was about time for a modern alternative for depositing money into your bank account.” says Bas Rodenberg, commercial director G4S Cash Solutions. “If it’s up to us, CAS becomes the cash version of the pin device. An inseparable duo in every shop.” Entrepreneurs are able to manage the sales safely and efficiently with CAS, apart from the level of sales. “Cash payments stay” says Rodenberg. “Recent research shows that Dutch people still pay half of their payments in cash. The big amount of cash that is received daily by entrepreneurs in the hospitality and retail industry demands a system to have your sales relocated to the bank in a safe and secure manner.”
Rodenberg explains why CAS is launched at the Horecava: “G4S sees collaboration with their costumers and chain partners as the key to a safer world. That’s why industry associations helped visualizing the needs of entrepreneurs with cash money in their enterprise, because they know exactly what they’re dealing with.” So, no more walks to a bank at different times of the day with shopping bags filled with money!
The people of Flourish try to bring positive publicity to properties in order to interest guests and potential investors. So far they have mainly used the concept of pop-up restaurants to bring attention to the empty properties.
A potential client sees the property in an innovative way due to the events. So far Flourish has done this by creating pop-up restaurants for several days in the empty properties. By up-cycling, building the restaurant with recycled products and materials which have lost their value, the property has been placed in a whole new perspective. The collected materials, to create an attractive atmosphere, have a price tag and will soon be sold online.
Omroep Brabant, a local broadcasting legacy, has filmed during the pop-up events in the Sacramentskerk in Breda, in the video above Danielle van Houtum explains what she wants to achieve with Flourish.
Together with concept entrepreneurs they discuss how to present the best in every property, to eventually sell it, rent or stimulate further developments of the property. Therefor the property can be changed into a lunchroom, café, pop stage or for example a conference room in a short amount of time. For the owner of the property there are no direct costs. New footage will be made which can be used by the owner for marketing purposes.
The Wyndham Grand brings a new buzz to the traditional coffeehouse experience with the launch of Brew Parlor. A fresh take during afternoon happy hour where people can meet, recharge, or simply take a breather over cold-brewed coffee-based drinks and cocktails.
As from the beginning of 14 January, coffee lovers will be able to experience cold-brewed pick-me-ups and hand-crafted caffeinated cocktails from 4:00 p.m. – 6:00 p.m. every Monday through Friday at Wyndham Grand’s Brew Parlor pilot hotels in Chicago (U.S.), Doha (Qatar), Shenzhen (China) and Istanbul (Turkey). According to a study by Euromonitor International bottles filled with cold brew coffee are growing in sales worldwide, faster than any other bottled non-alcoholic beverage.
Although it takes a while to brew cold coffee, the installation is a beautiful artisanal installation in your lobby! In the Netherlands we do have the company Batavia Dutch Coffee of Jits Krol and Robert Nijhof. They are penetrating the hospitality industry with the cold brewing method from the Dutch East India Company era. They bottle their cold brew…
Wouldn’t it be a great idea to have an installation at the hotel lobbies of the big hotel chains in Amsterdam and Rotterdam? As part of their coffee corners, like the hotels of the Wyndham Grand chain are doing.
But even museums, like our ‘Scheepvaartmuseum’ with topics regarding the Dutch East India Company should serve cold brewed coffee. ^Marjolein van Spronsen
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
The restaurants of François Geurds always create a lot of rumour around their brand. Now this star chef has launched a CD with tasty music, the CD Flavours & Grooves. As the CD is hidden in the dessert at FG Restaurant and FG Food Labs, you have one more reason to eat there.
Taking your dog on a date this Valentine’s Day, this is possible at MicroChippy, a pop-up restaurant for 2 days in London. Canine charity Dogs Trust is bringing a 1950s style doggy diner to Clerkenwell on 13 and 14 February.
The Fédération Internationale des Logis, the quality label of small European hotel–restaurants with 17 affiliated hotels in the Netherlands, reinforces the current hotel supply with two new brands: Maison by Logis and Isolite by Logis.
During ART Rotterdam (11 t / m 14 February) at the Van Nelle factory in Rotterdam a collective of leading Dutch food designers open a temporary dining-and-drinking atelier called We Design Food.
The chefs or food designers provide seasonal dishes. The other members provide a nice glass of wine or a super exciting cocktail. There are oysters and small snacks. There is bread and there is chocolate. You can also just grab a cup of coffee of the highest quality at We Design Food. The atelier is to be found in building 6, opposite the entrance of ART Rotterdam. The atelier is open every day from 10 o’clock.
During the December month, restaurant ‘Lot & de Walvis’ (Lot and the Whale) in Leiden had a ‘wish tree’ instead of a Christmas tree. The guests of the restaurant could write down their wish and hang it into the tree. The wish that will be carried out by Lot is chosen through Social Media.
Everyone knows them; a ‘wish tree’. Especially when you visited Utrecht last December you couldn’t have missed it. The ‘wish trees of Utrecht’ were put down on five different squares in the city in which the people could hang their wishes. The trees on the squares were getting decorated with many different wishes and some wishes were granted. This idea came from entrepreneur Sidney Rubens in order to promote the Knuss Winterfest in an original way.
It is also possible to apply a wish tree on a smaller scale. Guests of ‘Lot & de Walvis’ could write down their wish and hang it in the tree situated in the restaurant. Besides that, they involved their community on Facebook in the final decision for the best wish and managed to achieve a relatively large audience. The message in which the people could vote was shared, liked and received a lot of attention. Also the message with the announcement of the winner was popular with 132 likes. The power of Social Media!
‘Lot & de Walvis’ is a part of the Hospitality Group Leiden together with Van der Werff, La France, City Hall and The Bishop. The board consists of the brothers Richard and Wouter van Leeuwen and Rob van Wijnen. Wouter van Leeuwen and Rob van Wijnen are responsible for the hospitality companies in Leiden. Richard van Leeuwen focuses on the four Harbour Clubs based in Amsterdam, Rotterdam, Scheveningen and on Ibiza.
Leonie van Spronsen, lives and works in Paris and is infected with the foodiebug, in this blog she writes about Spoon & Stable by chef Gavin Kaysen. In particular about his ‘after hours specials’.
Fall 2014 Gavin Kaysen, former pupil of Chef Daniel Boulud in New York (restaurant Daniel**), took the jump back to Minneapolis, Minnesota where he originally came from and opened his first, own restaurant: Spoon & Stable. Since then the casual fine dining restaurants have been a grand success, being noticed from coast to coast in the USA.
Other than super fresh food, beautiful presentations and a great atmosphere there is something else that sets this restaurant apart; their ‘after hours special’.
This genius gimmick is what we would love every fine dining restaurant to do. Every day the restaurant features a ‘fancy fast food’-like dish that is only available at the bar and not before 22h30. This can be a creative bowl of ramen (Japanese noodle soup), duck-confit tacos, freshly made corn tortillas and basically any crazy/yum/exciting dish they can come up with.
There are so many reasons, first it makes your food accessible for many more people than it is now, without having to lower your dining room prices. Secondly the bar of your restaurant will be much more exciting, shooting up beverage sales. Third it gives your team a little bit of freedom to experiment a bit outside of the box. Gives them the opportunity to create and test all their crazy ideas. And last but certainly not least, it could help greatly in eliminating food waste.
Personally, I’m 25, live in Paris and infected with the foodiebug. I would love if some of the great Parisian chefs would open their minds to this idea. Imagine yourself, at a random Tuesday night, 22h30, having a cocktail and grabbing a grilled cheese reimagined by Alain Ducasse.. could it get any better?
Check out this video to get to know chef Gavin Kaysen. He spoke at the Terroir Talks in October 2015. It gives a clear insight in 17 minutes….
Tealeaves and Pantone are developing a new concept together: #PaletteForYourPalate. Ten different kinds of tea cocktails in Pantone colours!
Tealeaves collaborates with Pantone to develop the new project #PaletteForYourPalate. With ten different flavours of tea cocktails as the result. They have names such as ‘The Bold and the Blue’, ‘The Pink Monsoon’, and ‘Dreams of Sunset’. Merging expertise which results in a unique product, tea and Pantone colours. Their goal is to show how big the impact of colour on products can be. These tea cocktails aren’t just tasteful and aromatic but also a ‘feast for the eyes’.
Tealeaves x Pantone approached over 30 different mixologists and world-class chefs from across North America to come up with cocktails that followed the aforementioned themes. For over 20 years Tealeaves has been recognized as the leading luxury tea blender of choice for luxurious hotels and restaurants worldwide. Tealeaves understands that ‘the first taste is with the eyes’.
Tealeaves x Pantone reached out to Nike and nail polish manufacturer OPI, to get inspired by their way of using colour. Both manufacturers understand what colour can do with a product.
The project Tealeaves x Pantone: #PaletteForYourPalate has an online exhibition where you can check out the cocktails.
In previous articles we wrote about experiments of Pantone. For example the Pantone Café in Monaco and Pantone Hotel in Brussels.
G4S introduced a new cash deposit service for entrepreneurs, CAS. A smart safe in which the sales from the cash register can be deposited. The deposit service counts automatically every banknote, checks its authenticity and puts the money into your bank account. When CAS is almost full, an automatic signal will be send to G4S who will pick up the content.
“It was about time for a modern alternative for depositing money into your bank account.” says Bas Rodenberg, commercial director G4S Cash Solutions. “If it’s up to us, CAS becomes the cash version of the pin device. An inseparable duo in every shop.” Entrepreneurs are able to manage the sales safely and efficiently with CAS, apart from the level of sales. “Cash payments stay” says Rodenberg. “Recent research shows that Dutch people still pay half of their payments in cash. The big amount of cash that is received daily by entrepreneurs in the hospitality and retail industry demands a system to have your sales relocated to the bank in a safe and secure manner.”
Rodenberg explains why CAS is launched at the Horecava: “G4S sees collaboration with their costumers and chain partners as the key to a safer world. That’s why industry associations helped visualizing the needs of entrepreneurs with cash money in their enterprise, because they know exactly what they’re dealing with.” So, no more walks to a bank at different times of the day with shopping bags filled with money!
The people of Flourish try to bring positive publicity to properties in order to interest guests and potential investors. So far they have mainly used the concept of pop-up restaurants to bring attention to the empty properties.
A potential client sees the property in an innovative way due to the events. So far Flourish has done this by creating pop-up restaurants for several days in the empty properties. By up-cycling, building the restaurant with recycled products and materials which have lost their value, the property has been placed in a whole new perspective. The collected materials, to create an attractive atmosphere, have a price tag and will soon be sold online.
Omroep Brabant, a local broadcasting legacy, has filmed during the pop-up events in the Sacramentskerk in Breda, in the video above Danielle van Houtum explains what she wants to achieve with Flourish.
Together with concept entrepreneurs they discuss how to present the best in every property, to eventually sell it, rent or stimulate further developments of the property. Therefor the property can be changed into a lunchroom, café, pop stage or for example a conference room in a short amount of time. For the owner of the property there are no direct costs. New footage will be made which can be used by the owner for marketing purposes.
The Wyndham Grand brings a new buzz to the traditional coffeehouse experience with the launch of Brew Parlor. A fresh take during afternoon happy hour where people can meet, recharge, or simply take a breather over cold-brewed coffee-based drinks and cocktails.
As from the beginning of 14 January, coffee lovers will be able to experience cold-brewed pick-me-ups and hand-crafted caffeinated cocktails from 4:00 p.m. – 6:00 p.m. every Monday through Friday at Wyndham Grand’s Brew Parlor pilot hotels in Chicago (U.S.), Doha (Qatar), Shenzhen (China) and Istanbul (Turkey). According to a study by Euromonitor International bottles filled with cold brew coffee are growing in sales worldwide, faster than any other bottled non-alcoholic beverage.
Although it takes a while to brew cold coffee, the installation is a beautiful artisanal installation in your lobby! In the Netherlands we do have the company Batavia Dutch Coffee of Jits Krol and Robert Nijhof. They are penetrating the hospitality industry with the cold brewing method from the Dutch East India Company era. They bottle their cold brew…
Wouldn’t it be a great idea to have an installation at the hotel lobbies of the big hotel chains in Amsterdam and Rotterdam? As part of their coffee corners, like the hotels of the Wyndham Grand chain are doing.
But even museums, like our ‘Scheepvaartmuseum’ with topics regarding the Dutch East India Company should serve cold brewed coffee. ^Marjolein van Spronsen
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