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.
Unfortunately this article is only available in Dutch.
De Italiaanse restaurants kenden in 2013 de sterkste groei van alle restauranttypen in Nederland. Er kwamen 55 nieuwe Italiaanse restaurants bij. Over een periode van 5 jaar groeide het aantal Italiaanse restaurants met bijna 14%. Ook over een periode van tien jaar zien we een zelfde ontwikkeling met een aanwas van 576 bedrijven. Hierdoor nam het marktaandeel van Italiaanse restaurants de afgelopen tien jaar toe naar in totaal 12% van de totale restaurantmarkt. Deze positieve ontwikkeling wordt mede veroorzaakt door de opkomst van Italiaanse fast casual concepten. Desondanks staat de gemiddelde besteding onder druk. Dit blijkt uit het brancheonderzoek ‘Het Italiaanse restaurant in beeld’ van Van Spronsen & Partners horeca – advies uit Warmond. Bekijk het volledige artikel hier of download het onderzoek
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.
We are full of prejudices when it comes to food, this unfortunately affects our kids as well. In their eyes something can instantly be disgusting or weird. At ‘Proefwerk’ children are challenged to do blind tastings and describe the taste of for instance a cucumber or a raisin. Because the children built up confidence during the tastings initiator Fleur Derogee often ends with exciting insect tastings. ‘Proefwerk’ takes place at the Future Food House during the World Food Festival in Rotterdam and starts every half hour on Wednesday from 13.00 – 17.00 o’clock.
In September 2013 the French water brand Badoit did a sequel on the marketing stunt Badoit express of 2012. In cooperation with Chef Thierry Marx** the lucky drivers of the Rue de Rivoli were surprised with a first-class gastronomic performance. The travelers of the street were treated to a 4-course dinner consisting of a ceasar salas, a veal ossobucco, a pastrami pressé and a Paris-brest. Chef Thierry Marx himself walked in the middle of the street collecting views and comments of the drivers. The action promotes Badoit water as the water that best accompanies meals.
There are Bello Limoncello bottles with a measure card on the tables at café restaurant Braque and Mata Hari in Amsterdam. This makes it easier to pour a glass of Limoncello (or a few more) and you don’t have to buy a whole bottle. The idea for this service sprouted in Italy, where limoncello producer Natwerk found out that local restaurants estimate the amount of booze you’ve had from the limoncello bottle on the table. Thus they’ve made small addition to adapt the service for the Netherlands: a measuring card to ensure a fair price if you ‘Go Dutch’.
Restaurant ‘De Keuken van Gastmaal’ in Utrecht, the Netherlands has a special 4-course vegetables menu. The restaurant chose to use vegetables from the region to promote the use of local products. It is the first restaurant in Utrecht that services a full vegetables menu. All dishes are presented with self-picket herbs. The restaurant is nominated for the best vegetarian dish of the Netherlands.
Lakrids and Cool green events are organizing a mini workshop with licorice candy on Saturday September 28th at the World Food Festival in Rotterdam. During the workshop you will discover the many possibilities of cooking with licorice. Lakrids has a wide collection of licorice products, from beer to syrups. With these products will be experimented during the cooking and baking. To conclude the workshop a special dish will be served with matching drinks.
Romantic diner for two? The smallest restaurant of the world ‘Solo per Due’ is located in the Italian town Vacone. The restaurant has only one table with two chairs and two red armchairs by a fireplace. Guests don’t have to wait long for the food and the attention of the staff is completely focused on the two guests. The restaurant is located in a building dating from the nineteenth century in a historic town. The location offers a beautiful view across the valley of olive trees. ‘Solo per Due’ offers exclusive Italian dishes for € 250,= per person, drinks excluded.
Koppert Cress has introduced a new edible flower, the BlinQ Blossom®. The BlinQ Blossom® is a succulent herb with a salty taste and goes well with smoked meat or fish dishes. The flower has tiny crystals and is an eye catcher on a dish. The flower has its origin in South Africa and is year-round available. Watch the on James Bond inspired introduction of the flower.
We’re already in the third week of October, and more and more festive inspiration is popping up online. Pinterest remains a wonderful source of ideas, 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
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.
Unfortunately this article is only available in Dutch.
De Italiaanse restaurants kenden in 2013 de sterkste groei van alle restauranttypen in Nederland. Er kwamen 55 nieuwe Italiaanse restaurants bij. Over een periode van 5 jaar groeide het aantal Italiaanse restaurants met bijna 14%. Ook over een periode van tien jaar zien we een zelfde ontwikkeling met een aanwas van 576 bedrijven. Hierdoor nam het marktaandeel van Italiaanse restaurants de afgelopen tien jaar toe naar in totaal 12% van de totale restaurantmarkt. Deze positieve ontwikkeling wordt mede veroorzaakt door de opkomst van Italiaanse fast casual concepten. Desondanks staat de gemiddelde besteding onder druk. Dit blijkt uit het brancheonderzoek ‘Het Italiaanse restaurant in beeld’ van Van Spronsen & Partners horeca – advies uit Warmond. Bekijk het volledige artikel hier of download het onderzoek
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.
We are full of prejudices when it comes to food, this unfortunately affects our kids as well. In their eyes something can instantly be disgusting or weird. At ‘Proefwerk’ children are challenged to do blind tastings and describe the taste of for instance a cucumber or a raisin. Because the children built up confidence during the tastings initiator Fleur Derogee often ends with exciting insect tastings. ‘Proefwerk’ takes place at the Future Food House during the World Food Festival in Rotterdam and starts every half hour on Wednesday from 13.00 – 17.00 o’clock.
In September 2013 the French water brand Badoit did a sequel on the marketing stunt Badoit express of 2012. In cooperation with Chef Thierry Marx** the lucky drivers of the Rue de Rivoli were surprised with a first-class gastronomic performance. The travelers of the street were treated to a 4-course dinner consisting of a ceasar salas, a veal ossobucco, a pastrami pressé and a Paris-brest. Chef Thierry Marx himself walked in the middle of the street collecting views and comments of the drivers. The action promotes Badoit water as the water that best accompanies meals.
There are Bello Limoncello bottles with a measure card on the tables at café restaurant Braque and Mata Hari in Amsterdam. This makes it easier to pour a glass of Limoncello (or a few more) and you don’t have to buy a whole bottle. The idea for this service sprouted in Italy, where limoncello producer Natwerk found out that local restaurants estimate the amount of booze you’ve had from the limoncello bottle on the table. Thus they’ve made small addition to adapt the service for the Netherlands: a measuring card to ensure a fair price if you ‘Go Dutch’.
Restaurant ‘De Keuken van Gastmaal’ in Utrecht, the Netherlands has a special 4-course vegetables menu. The restaurant chose to use vegetables from the region to promote the use of local products. It is the first restaurant in Utrecht that services a full vegetables menu. All dishes are presented with self-picket herbs. The restaurant is nominated for the best vegetarian dish of the Netherlands.
Lakrids and Cool green events are organizing a mini workshop with licorice candy on Saturday September 28th at the World Food Festival in Rotterdam. During the workshop you will discover the many possibilities of cooking with licorice. Lakrids has a wide collection of licorice products, from beer to syrups. With these products will be experimented during the cooking and baking. To conclude the workshop a special dish will be served with matching drinks.
Romantic diner for two? The smallest restaurant of the world ‘Solo per Due’ is located in the Italian town Vacone. The restaurant has only one table with two chairs and two red armchairs by a fireplace. Guests don’t have to wait long for the food and the attention of the staff is completely focused on the two guests. The restaurant is located in a building dating from the nineteenth century in a historic town. The location offers a beautiful view across the valley of olive trees. ‘Solo per Due’ offers exclusive Italian dishes for € 250,= per person, drinks excluded.
Koppert Cress has introduced a new edible flower, the BlinQ Blossom®. The BlinQ Blossom® is a succulent herb with a salty taste and goes well with smoked meat or fish dishes. The flower has tiny crystals and is an eye catcher on a dish. The flower has its origin in South Africa and is year-round available. Watch the on James Bond inspired introduction of the flower.
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