‘IJsmanschap’ is the first Popsicle Bar in the Netherlands
Recently the first Popsicle Bar of the Netherlands was opened in Amsterdam, called ‘IJsmanschap’. Besides artisanal popsicles you can also get good quality coffee. lees verder
Recently the first Popsicle Bar of the Netherlands was opened in Amsterdam, called ‘IJsmanschap’. Besides artisanal popsicles you can also get good quality coffee. lees verder
In De Verzekering Tegen De Grote Dorst: www.flickr.com/brostad/
Arendsnest: www.flickr.com/brostad/
Beertemple: www.flickr.com/pthread/The Belgium café ‘In de Verzekering Tegen De Grote Dorst’ has been chosen as best beer café in the world. The list is compiled annually by RateBeer, one of the most important beer websites of the world. Remarkable detail: the café is only open on Sundays, from 10:00 till 13:30 o’clock. Considering the remarkable name of the café which means: ‘In the Insurance against Great Thirst’, I searched for more information about this Belgium café. lees verder
PeriscopeA one-day event in London, Running Pizza. A local running club, Run Dem Crew delivered pizzas from Sodo Sourdough Pizza Café. And the customers could watch the delivering in real-time via Periscope streams. lees verder
Our colleague David Maartense blogs about using WhatsApp for business purposes in the hospitality industry, which doesn’t happen often. Think for example about making last minute reservations through WhatsApp or sending pictures.
National Social Media Research 2016 of Newcom shows that WhatsApp currently is the biggest social media platform of the Netherlands. A number of 9.8 million of the Dutch people uses WhatsApp, 7.0 million of them are using it on a daily basis. lees verder
IJsjes
Stoere limonades 
Kraanwater
Koude koffie & koffiecocktails 
Vermouth of gin-tonic The meteorological spring has started this week. Here in Amsterdam the weather doesn’t show a sign of it yet, but with a little bit of luck we can enjoy the sunshine on the terraces by the end of the month. What should you serve on your terrace this season? Below you can find a list of products we expect to see on the Dutch terraces. In our first trend presentation this year, about terrace trends, the products below were mentioned. lees verder
Good news for popcorn lovers in the Netherlands. On March 5th the first popcornstore in the Netherlands will we opened in Amsterdam. lees verder
In November 2015 we wrote about Dorset’s culinary food plaza. A unique collaboration between AVIA and Willem Dankers. The food plaza has opened recently and we received beautiful pictures of it, special thanks to Marieke Dijkhof. The article about the food plaza is stated below. lees verder
On 11 February Bram Ladage is opening ‘Bram’s, Gourmet Frites.’ At this new, international formula fries are prepared on a high culinary level and will be sold from a remarkable, black shipping container. The pilot store is going to be at the ‘Kop van Zuid’ in Rotterdam.
This new, international formula is going to be a worldwide standard for quality fries, says Bram Ladage partner Rocco Ladage. They are starting in Rotterdam but there is more and more demand from abroad. At the new concept ‘Bram’s, Gourmet Frites’ it’s about traditional preparation. The real Dutch potatoes from the Hoeksche Waard are cut into thick fries and prepared right in front of the costumers. Because these fries are so thick they absorb less fat and they also use oil with ‘good’ fats.
Together with Herman den Blijker, Bram Ladage developed five new stews: Pulled pork BBQ, Captain’s beef, Asian chicken stew, the vegetarian Truffle mushroom and Pumpkin veal stew. With these stews, fries will no longer be a ‘side dish’ but a full meal component.
Bram Ladage is a family company that’s originally from Rotterdam. But apart from Rotterdam they are getting more well known in Europe as well. Besides the formula Bram Ladage itself they also exploit BroodExpress, Ezprezzo, Ladage Events, Ladagerie and The Wold. With Bram’s they are taking the first step to go abroad.
The container is ideal for a franchise business; it will be delivered on location, it’s fully furnished and as franchisee you can start working immediately.
Kroketten (or croquettes) and Bitterballen (small croquettes) are a real Dutch treat. The last two years we spotted a couple of tasty varieties appearing in the market. We have made a list of them.
For years I used to make this Dutch treat at home, using recipes from the book ‘The great culinary croquettes cookbook’ by Edwin Kats, and of course I always got compliments! Truly amazing are the game croquets from this season but the croquettes with smoked eel are very special as well. We even wrote about croquettes with snails and goose meat on Horecatrends, both of whom are no longer for sale, but it truly indicates that the possibilities are endless! ^ Marjolein
Sausage-maker Paul van den Hooven from Wild Vleesch in Rotterdam, has developed his own croquette under the name of CROQUÉTJE! The first CROQUÉTJE is a croquette with pulled pork which contains meat that is smoked low & slow on a barbecue.
A croquette with Shiitake mushrooms. Shiitake mushrooms are healthy, delicious and a good substitute for meat. FungiFuturi grows delicious and super nutritious mushrooms in the cellar of an abandoned office building in Eindhoven. They are crowdfunding an innovative snack line of mushrooms. The first product of the line is the shiitake croquette, they presented these croquettes during the Dutch Design Week last October.
The vegetarian Bieterbal, from Jonathan Karpathios of restaurant Vork & Mes. It’s content? Beet, beet and even more beet! The Bieterbal is available in wholesale at: Deli XL, De Kweker, HANOS and VHC de Jongens. The Bieterbal has also been nominated for the Dutch Horecava Innovation Award 2016 in the category Food & Beverage.
At BUGZZ they make food with insects. Their goal is to bring the durable snack, the ‘Bitter Balzz’ in production. They reached their target amount by 117% on their crowdfunding page. We recently ran into them on the Foodfestival in Amsterdam, where they were already completely sold out halfway Saturday evening.
The first croquette and bitterbal worldwide made from 100% organic spelt. Prepared with fresh spices, vegetables and the best organic beef, made by Royal Spelt.
6. Restaurant Valuas’s gluten free croquette
Star restaurant Valuas (*) in Venlo has developed a gluten free croquette. The gluten free croquette is made from ragout of corn, rice and 36% pure beef and contains a crust made of rice.
Kwekkeboom introduced a croquette made of the queen of vegetables, the asparagus, in 2013. Since I regularly make a variety of the bitterbal with asparagus in the leading roll, this croquette proves that you can make endless variations with the salpicon of the croquettes and bitterballen.
Lightly fried balls made from risotto with a core of mozzarella and smoked ham. Simple and a delicious appetizer! Italian restaurants would have their own variation of ‘our’ bitterbal.
For her Sichuan bitterballen Robin Kok used ‘Sichuan style red boiled beef’ that includes ingredients like ginger, chilli bean sauce, rice wine and Chinese dark soy sauce. The Asian bitterballen.
Chef Thor makes bitterballen with different flavours and flavours you won’t expect, such as spinach with Dutch blue cheese, coconut curry with peas or scrambled eggs with porcini mushrooms and truffle. The traditional Dutch concept of a kroket, but just something different and delicious without meat. Chef Thor has been around for six years and have seven different flavours, all vegetarian.
Scelta Mushrooms is the founder of a healthy alternative for the snack range: the Fingerfoodballs. The Fingerfoodballs are vegetable snacks that doesn’t contain artificial colors or flavors.
The so called ‘Lachdöner’ from Rauch Zeichen consists of juicy salmon, cucumber, tomato, crispy fresh onion, well-seasoned with homemade honey-mustard-dill sauce and conveniently packed in traditional flatbread.
Berlin’s new specialty, the ‘Lachdöner’ is invented by the self-made entrepreneur and amateur fisherman Ronny Unger. Often there are long lines waiting in front of the ‘Rauch-Zeichen’- food truck, that drives from market to market around Berlin. Beside the Salmon Kebab they also serve a salmonwrap, fish fries, fish buns and smoked fish. Most fish is bought at the company ‘Fischerei Angermünde’ in Uckermark but the salmon comes from antibiotic-free fish farms in Norway. The smoked fish is smoked over beech wood. For his fish ideas Ronny Unger has been awarded the ‘Seafood Star 2015’ as best starter in fish in Germany. Check out the Facebook page of ‘Rauch Zeichen’ for more information.
Check out other kebab concepts;
Like the robotic arm that slices the meat at restaurant ‘Super Kebab’ in London. Or the first European location of Baba Rafi that recently opened in Alkmaar. In Asia, the chain has more than 1,300 locations and the location in Alkmaar serves a kebab adapted to the European market, Kebab 2.0. And in Paris ‘Grillé’ serves a kebab that even the biggest snob can’t wait to be in line for! A Fancy Kebab or as the French say; ‘kebabs quasi gastronomiques’.
Especially for King’s Day 2024, GiG is launching their hard seltzer ‘GiG Orange Anthem’ with a refreshing orange flavour for the ultimate King’s Day experience. read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
Recently the first Popsicle Bar of the Netherlands was opened in Amsterdam, called ‘IJsmanschap’. Besides artisanal popsicles you can also get good quality coffee.
The Belgium café ‘In de Verzekering Tegen De Grote Dorst’ has been chosen as best beer café in the world. The list is compiled annually by RateBeer, one of the most important beer websites of the world. Remarkable detail: the café is only open on Sundays, from 10:00 till 13:30 o’clock. Considering the remarkable name of the café which means: ‘In the Insurance against Great Thirst’, I searched for more information about this Belgium café.
A one-day event in London, Running Pizza. A local running club, Run Dem Crew delivered pizzas from Sodo Sourdough Pizza Café. And the customers could watch the delivering in real-time via Periscope streams.
Our colleague David Maartense blogs about using WhatsApp for business purposes in the hospitality industry, which doesn’t happen often. Think for example about making last minute reservations through WhatsApp or sending pictures.
National Social Media Research 2016 of Newcom shows that WhatsApp currently is the biggest social media platform of the Netherlands. A number of 9.8 million of the Dutch people uses WhatsApp, 7.0 million of them are using it on a daily basis.
The meteorological spring has started this week. Here in Amsterdam the weather doesn’t show a sign of it yet, but with a little bit of luck we can enjoy the sunshine on the terraces by the end of the month. What should you serve on your terrace this season? Below you can find a list of products we expect to see on the Dutch terraces. In our first trend presentation this year, about terrace trends, the products below were mentioned.
Good news for popcorn lovers in the Netherlands. On March 5th the first popcornstore in the Netherlands will we opened in Amsterdam.
In November 2015 we wrote about Dorset’s culinary food plaza. A unique collaboration between AVIA and Willem Dankers. The food plaza has opened recently and we received beautiful pictures of it, special thanks to Marieke Dijkhof. The article about the food plaza is stated below.
On 11 February Bram Ladage is opening ‘Bram’s, Gourmet Frites.’ At this new, international formula fries are prepared on a high culinary level and will be sold from a remarkable, black shipping container. The pilot store is going to be at the ‘Kop van Zuid’ in Rotterdam.
This new, international formula is going to be a worldwide standard for quality fries, says Bram Ladage partner Rocco Ladage. They are starting in Rotterdam but there is more and more demand from abroad. At the new concept ‘Bram’s, Gourmet Frites’ it’s about traditional preparation. The real Dutch potatoes from the Hoeksche Waard are cut into thick fries and prepared right in front of the costumers. Because these fries are so thick they absorb less fat and they also use oil with ‘good’ fats.
Together with Herman den Blijker, Bram Ladage developed five new stews: Pulled pork BBQ, Captain’s beef, Asian chicken stew, the vegetarian Truffle mushroom and Pumpkin veal stew. With these stews, fries will no longer be a ‘side dish’ but a full meal component.
Bram Ladage is a family company that’s originally from Rotterdam. But apart from Rotterdam they are getting more well known in Europe as well. Besides the formula Bram Ladage itself they also exploit BroodExpress, Ezprezzo, Ladage Events, Ladagerie and The Wold. With Bram’s they are taking the first step to go abroad.
The container is ideal for a franchise business; it will be delivered on location, it’s fully furnished and as franchisee you can start working immediately.
Kroketten (or croquettes) and Bitterballen (small croquettes) are a real Dutch treat. The last two years we spotted a couple of tasty varieties appearing in the market. We have made a list of them.
For years I used to make this Dutch treat at home, using recipes from the book ‘The great culinary croquettes cookbook’ by Edwin Kats, and of course I always got compliments! Truly amazing are the game croquets from this season but the croquettes with smoked eel are very special as well. We even wrote about croquettes with snails and goose meat on Horecatrends, both of whom are no longer for sale, but it truly indicates that the possibilities are endless! ^ Marjolein
Sausage-maker Paul van den Hooven from Wild Vleesch in Rotterdam, has developed his own croquette under the name of CROQUÉTJE! The first CROQUÉTJE is a croquette with pulled pork which contains meat that is smoked low & slow on a barbecue.
A croquette with Shiitake mushrooms. Shiitake mushrooms are healthy, delicious and a good substitute for meat. FungiFuturi grows delicious and super nutritious mushrooms in the cellar of an abandoned office building in Eindhoven. They are crowdfunding an innovative snack line of mushrooms. The first product of the line is the shiitake croquette, they presented these croquettes during the Dutch Design Week last October.
The vegetarian Bieterbal, from Jonathan Karpathios of restaurant Vork & Mes. It’s content? Beet, beet and even more beet! The Bieterbal is available in wholesale at: Deli XL, De Kweker, HANOS and VHC de Jongens. The Bieterbal has also been nominated for the Dutch Horecava Innovation Award 2016 in the category Food & Beverage.
At BUGZZ they make food with insects. Their goal is to bring the durable snack, the ‘Bitter Balzz’ in production. They reached their target amount by 117% on their crowdfunding page. We recently ran into them on the Foodfestival in Amsterdam, where they were already completely sold out halfway Saturday evening.
The first croquette and bitterbal worldwide made from 100% organic spelt. Prepared with fresh spices, vegetables and the best organic beef, made by Royal Spelt.
6. Restaurant Valuas’s gluten free croquette
Star restaurant Valuas (*) in Venlo has developed a gluten free croquette. The gluten free croquette is made from ragout of corn, rice and 36% pure beef and contains a crust made of rice.
Kwekkeboom introduced a croquette made of the queen of vegetables, the asparagus, in 2013. Since I regularly make a variety of the bitterbal with asparagus in the leading roll, this croquette proves that you can make endless variations with the salpicon of the croquettes and bitterballen.
Lightly fried balls made from risotto with a core of mozzarella and smoked ham. Simple and a delicious appetizer! Italian restaurants would have their own variation of ‘our’ bitterbal.
For her Sichuan bitterballen Robin Kok used ‘Sichuan style red boiled beef’ that includes ingredients like ginger, chilli bean sauce, rice wine and Chinese dark soy sauce. The Asian bitterballen.
Chef Thor makes bitterballen with different flavours and flavours you won’t expect, such as spinach with Dutch blue cheese, coconut curry with peas or scrambled eggs with porcini mushrooms and truffle. The traditional Dutch concept of a kroket, but just something different and delicious without meat. Chef Thor has been around for six years and have seven different flavours, all vegetarian.
Scelta Mushrooms is the founder of a healthy alternative for the snack range: the Fingerfoodballs. The Fingerfoodballs are vegetable snacks that doesn’t contain artificial colors or flavors.
The so called ‘Lachdöner’ from Rauch Zeichen consists of juicy salmon, cucumber, tomato, crispy fresh onion, well-seasoned with homemade honey-mustard-dill sauce and conveniently packed in traditional flatbread.
Berlin’s new specialty, the ‘Lachdöner’ is invented by the self-made entrepreneur and amateur fisherman Ronny Unger. Often there are long lines waiting in front of the ‘Rauch-Zeichen’- food truck, that drives from market to market around Berlin. Beside the Salmon Kebab they also serve a salmonwrap, fish fries, fish buns and smoked fish. Most fish is bought at the company ‘Fischerei Angermünde’ in Uckermark but the salmon comes from antibiotic-free fish farms in Norway. The smoked fish is smoked over beech wood. For his fish ideas Ronny Unger has been awarded the ‘Seafood Star 2015’ as best starter in fish in Germany. Check out the Facebook page of ‘Rauch Zeichen’ for more information.
Check out other kebab concepts;
Like the robotic arm that slices the meat at restaurant ‘Super Kebab’ in London. Or the first European location of Baba Rafi that recently opened in Alkmaar. In Asia, the chain has more than 1,300 locations and the location in Alkmaar serves a kebab adapted to the European market, Kebab 2.0. And in Paris ‘Grillé’ serves a kebab that even the biggest snob can’t wait to be in line for! A Fancy Kebab or as the French say; ‘kebabs quasi gastronomiques’.
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