Small hospitality gestures June
21-7-2014
Perfect service throughout the whole staff is the most hospitable gesture you can make to your guest. No grand gestures but simply a team like a well-oiled machine.
In this edition of “small hospitable gestures” we focus on gestures in hotels, where we separate gestures to the business guest and leisure guest. Download the full version here.
Voldaan Amsterdam
18-7-2014
As an interior designer Matthijs Tukker worked for several hospitality entrepreneurs until November 2012. This was the point where he took the first steps to create a restaurant of his own. Through crowdfunding he was able to collect the necessary investment and ten months after the start, the restaurant opened. “Soup with balls” is the motto of the restaurant that is neatly called ‘Voldaan’ (translated: Satisfied). The products are mostly organic and vegetarian, special attention is paid to people with gluten and / or lactose intolerance and there are no refined sugars in the food.
The interior has a raw and warm look & feel. The open kitchen is the check-out counter at the same time and there are jars for sale with homemade dips, toppings, chutneys and compotes. The restaurant invites to stop over for a healthy bite and quickly and satisfied continue on the road again. See the location here.
Sleeping in a 120-year-old station
17-7-2014
We have spotted restaurants in old trainstations before, but in Denver a complete hotel opened in an 120-year-old station. The Crawford hotel has 112 uniquely decorated guest rooms that reflect the different eras of the building’s history. The Crawford hotel has amenities such as a spa, fitness area and room service. The Crawford experience starts at the Denver Union Great Hall. This area serves as the main entrance and lobby of the hotel, which features a 65-foot ceiling and houses 13 restaurants and retailers. Watch the pictures to get an impression of this beautiful hotel.
Collaboration restaurant Basiliek and Dolfinarium
16-7-2014
A special collaboration between restaurant Basiliek and ‘Dutch Sea World’ Dolfinarium in Harderwijk. They created a package where people can visit the park and end with a three-course meal at Basiliek. The tickets of Dolfinarium can be picked up in the morning at the restaurant, and from 5:00 pm a table is reserved for dinner. We wonder whether the chef is inspired by the dolfins as well?
Hilton Rotterdam produces own honey
16-7-2014
Hilton hotel Rotterdam produces its own honey. We have seen it before at the Waldorf Astoria in NYC and Fortnums & Masons in Londen, but Hilton Rotterdam is the first hotel in Rotterdam and is the first Hilton in the Netherlands that keeps beehives on their roof. The hotel cooperates with the city’s beekeeper Balten Schalkwijk. As expected, their own honey will be placed on the breakfast buffet as from August on and it can be purchased in jars as well. Maybe we can do a suggestion? They could also place a honeycomb on the buffet!
Boutique cocktail bar Admiraliteit Bar & Kitchen
15-7-2014
Admiraliteit Bar & Kitchen is a boutique cocktail bar, with a small kitchen, placed in Rotterdam (The Netherlands). Special in the Admiraliteit is the bar with over 200 exclusive drinks which are used to create original cocktails. Such as Rum from the Amazon, Japanese single malt, platinum tequila and American Moonshine. There is also a small menu based on the shared dining concept whereby small dishes, such as mini Wagyu burgers and foie gras French toast, can be shared.
Gluten free croquette by Restaurant Valuas
15-7-2014
Michelin restaurant Valuas, located in Venlo (The Netherlands), created gluten free croquettes. The croquettes are made of a ragout of corn, rice and 36% pure beef, covered in a layer of rice. The flavor of the croquette is savory and spicy and is has a smooth filling because of the stock that has been used. Valuas, led by master chef Eric Swaghoven, creates unique croquettes and ‘bitterballen’ on request. Check the website from Valuas Kroket to see where you can eat them.
Truffle infused beer
12-7-2014
Brewing company ‘Moody Tongue’ from Chicago introduced truffle infused beer. Brewer Jared Rouben shaves fresh truffle through the beer during the brewing process. The truffle beer is served in the restaurant from Thomas Keller, Per Se in New York. According to the website, Fine Dining Lovers, the chef and sommelier from Per Sey combine the beer with roasted dark chocolate and truffle pudding with brioche cream and nuts. The brewer said the truffle beer will be launched the coming weeks in Chicago and is especially interesting for the high-end restaurants and hotelbars, as the price is 120 dollar.
&Samhoud places is all about the summer
12-7-2014
From 13 July onwards &Samhoud places organizes a weekly ‘Feel Good Sunday Summer’ event on eight Sundays. Visitors can enjoy Happy Oysters, Street Style Fish and Gastronomical Burgers while listening to live music and DJ’s. The first ‘Feel Good Sunday package’ can be reserved for € 25,- and takes place from 12:00 till 17:00 o’clock.
Chocomel tastes best when it’s ice cold
11-7-2014
This week, our colleague Jelle came across these Chocomel flyers advertising its Ice Cold Cups. Chocomel uses these Cups to promote that the chocolate milk tastes best when it’s ice cold. The Ice Cold Cup is a special freezer cup, that keeps the drink ice cold.