BarBacon New York
10-2-2014
A real bacon lover? Visit the bacon restaurant ‘BarBacon’ in New York City. The restaurant opened last month and is completely in the theme of artisan bacon. The menu includes a variety of bacon sandwiches, salads, bacon chocolate chip cookies and even a bacon whiskey variant. When serving ‘The Tasting’ the guest will receive a selection of four types of bacon and there is a bacon of turkey or vegetarian bacon. ‘BarBacon’ serves local craft beers and whiskeys in combination with various types of bacons. Maybe they can serve a shot bacon liqueur?
Pinterest for the hospitality industry
7-2-2014
‘Pin’ and ‘Interest’, also known as Pinterest. The social online bulletin board where users can share their images has become a lot more popular in the Netherlands the past year. Currently 1.1 million Dutch use Pinterest, compared with 530,000 users a year ago. Pinterest has extended the functions, so there are more opportunities for the users.
Hospitality Crowd Funding Netherlands
7-2-2014
The first crowd funding platform especially for the Dutch hospitality industry is developed: Hospitality Crowd funding Netherlands. The platform helps hospitality businesses to raise capital. Hospitality Crowd funding Netherlands brings investors and hospitality business in touch with each other, so that the Dutch hospitality industry can continue to innovate.
Give me that bloody ice cream!
6-2-2014
Article by Julia Soldic.
This year the Copenhagen-based Nordic Food Lab revealed another shocking new ingredient that had awakened the lab’s curiosity. The team had examined the re-integration of animal blood into our food chain.
The Nordic Food Lab was founded in 2008 by the brain and hands behind restaurant Noma, Rene Redzepi. The lab has, ever since, shown the world that the uneatable can be eatable if only your stomach can take it.
The Burger Shed
6-2-2014
The famous Australian chef Justin North opened ‘The Burger Shed’ last year. He is the first of many chefs to develop a gourmet burger food concept. Because of the financial crisis in Australia, many customers choose for the opportunity of dining out inexpensively. ‘The Burger Shed’ is designed by Mima Design based on the concept; an inviting restaurant that expresses quality and affordability. The burger restaurant has brick walls, a concrete floor with elements of wooden pallets, raw materials and industrial lighting. Back-to-basics. The menu of ‘The Burger Shed’ focuses on the use of local and high-quality products. The menu offers four types of burgers (beef, lamb, chicken and Portobello), fish tacos and chicken tortillas.
Maison F high-end French fries in Paris
5-2-2014
Late 2013 Maison F opened in Paris, a high-end restaurant specialized in French Fries. They serve the fries with all their dishes. As guest you can choose the size (7 or 10 mm), with or without skin and the taste of the day fries. Clotilde Dusoulier, food blogger from the website Chocolate & Zucchini has eaten fries made of saffron risotto with her duck fillet. The fries are served with dishes that are prepared with products of the best craftsmen. They also have a bar with an extensive cocktail menu. Nice to visit when you’re in Paris!
Ten fun Valentine’s day ideas for hospitality
4-2-2014
In 2014, 2015 and 2016 Valentine’s Day is celebrated in the weekend. This means that you have three opportunities in a row to use all your Valentine’s weekend ideas! We gathered some fun suggestions for you here.
Unlimited Lobster Night hospitality Amsterdam
4-2-2014
Last Sunday Joris Bijdendijk (Executive Chef Sofitel Legend The Grand Amsterdam ) organized a Lobster Night for the hospitality industry in Amsterdam at Restaurant Bridges. The goal of the night was to create more bonding between the Amsterdam hotels, restaurants and cafés. For € 35,- (drinks excluded) invited guests could indulge themselves with unlimited lobster and selected wines by ‘Kwast Wijnkopers’. Chef and DJ Ron Blaauw arranged the musical context.
The Golden Egg Bar Beijing
4-2-2014
The Golden Egg Bar is the latest restaurant design by BAM (Ballistic Architecture Machine) and located in Beijing. The design is a blend between Chinese elements and a typical American dining from the fifties. The polished Egg functions as a bar and service counter. The extraordinary combination of contemporary Sichuan cuisine and fifties dinner culture creates a vibrant and convivial dining atmosphere.
Bowling theme in restaurant Nicky’s
3-2-2014
Nicky’s is a restaurant concept in Gandia Spain, designed by Oscar Vidal of Ozone Group. Nicky’s is part of a recreational center with cinemas, bowling, a playground, souvenir shop and ice cream parlor. Hispabowling, the source behind the recreational center, was used as inspiration for the design of Nicky’s. A lot of wooden materials is used in the restaurant and it has wooden tables and chairs, some armchairs and to highlight the bowling theme, pins hang on the ceiling. Pins are placed at the end of a long table, so it just looks like a bowling alley. A lamp has been designed using galvanized old wash-basins to add a funny touch to the place. Click here for more pictures.
