Mayonaise recipes on the receipt
As part of a recent ad campaign for Hellmann’s mayonaise in Brazil, recipes created to the just purchased ingredients were printed out on the store receipt. This action increased the sale of the mayonnaise to 44%.
As part of a recent ad campaign for Hellmann’s mayonaise in Brazil, recipes created to the just purchased ingredients were printed out on the store receipt. This action increased the sale of the mayonnaise to 44%.
On Saturday, June 9 you can try seaweed dishes in Scheveningen (The Netherlands). This at the official herring introduction of the new season ‘Hollandse Nieuwe’.
In the Classical Baby Grand hotel in Greece are 10 artist hired to custom-decorated 55 rooms with their signature looks. The artists came from various fields of urban art including graffiti, design, and illustration. The hotel is able to upgrade its image to being perceived as a boutique-luxury hotel. Also, a nice example of collaboration and co-creation.
Hans van Wolde, chef and owner of the two-star-restaurant Beluga in Maastricht (the Netherlands) has develop an ice cream for Albert Heijn (Dutch supermarket chain). The ice cream has a special flavor combination: pineapple, coconut, lemon, passion fruit and banana mixed and placed on a stick. Sorry, but only available in the Netherlands!
@DeStreekmarkt organizes a market with regional products at the Twijnstraat (Utrecht) together. Interesting initiative at this market is the Streekbox (regional food box), with all ingredients and recipes for two local dishes.
In the Plus One Berlin Hotel you just do not only book a room, but also an inhabitant of Berlin, who shows you all the nice hot spots and gives you tips of the city. This hotel is located in the hip, not yet touristical district Kreuzkölln.
New York’s The Pierre hotel and a local plastic surgeon-in-chief Dr. Robert Grant, created a luxury post-operative recovery package. The Pierre Hotel recently underwent a USD 100 million renovation it is now offering woman the luxury and privacy during their recovery. They updated 189 guestrooms and suites as well as the hotel’s banquet and public spaces.
The Brazalian brewer ABInBev’s Skol produced in partnership with chocolaterie Folie and São Paulo ad agency F/Nazca Saatchi & Saatchi easter eggs with beer. It seems that this is a seasonal one-off action, but could be a nice variation on the liqueur chocolates.
Do you own a BlackBerry? Than you can order your drinks through your phone and do you have direct contact with the bartender, at the Mataysian Jazz Club ‘No Black Tie’. Through BlackBerry Messenger you can communicate with the bar. A nice example of collaboration between a club and a company like BlackBerry.
The Cavendish Hotel in London devised a competition, where the winner and his or her beloved can spend Easter Eve in their special designed chocolate room. Topchocolatiers have done their best to make as many objects as edible such as flowers, slippers and even the toothbrush! In total, more than 100 kilograms of chocolate is used.
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
As part of a recent ad campaign for Hellmann’s mayonaise in Brazil, recipes created to the just purchased ingredients were printed out on the store receipt. This action increased the sale of the mayonnaise to 44%.
On Saturday, June 9 you can try seaweed dishes in Scheveningen (The Netherlands). This at the official herring introduction of the new season ‘Hollandse Nieuwe’.
In the Classical Baby Grand hotel in Greece are 10 artist hired to custom-decorated 55 rooms with their signature looks. The artists came from various fields of urban art including graffiti, design, and illustration. The hotel is able to upgrade its image to being perceived as a boutique-luxury hotel. Also, a nice example of collaboration and co-creation.
Hans van Wolde, chef and owner of the two-star-restaurant Beluga in Maastricht (the Netherlands) has develop an ice cream for Albert Heijn (Dutch supermarket chain). The ice cream has a special flavor combination: pineapple, coconut, lemon, passion fruit and banana mixed and placed on a stick. Sorry, but only available in the Netherlands!
@DeStreekmarkt organizes a market with regional products at the Twijnstraat (Utrecht) together. Interesting initiative at this market is the Streekbox (regional food box), with all ingredients and recipes for two local dishes.
In the Plus One Berlin Hotel you just do not only book a room, but also an inhabitant of Berlin, who shows you all the nice hot spots and gives you tips of the city. This hotel is located in the hip, not yet touristical district Kreuzkölln.
New York’s The Pierre hotel and a local plastic surgeon-in-chief Dr. Robert Grant, created a luxury post-operative recovery package. The Pierre Hotel recently underwent a USD 100 million renovation it is now offering woman the luxury and privacy during their recovery. They updated 189 guestrooms and suites as well as the hotel’s banquet and public spaces.
The Brazalian brewer ABInBev’s Skol produced in partnership with chocolaterie Folie and São Paulo ad agency F/Nazca Saatchi & Saatchi easter eggs with beer. It seems that this is a seasonal one-off action, but could be a nice variation on the liqueur chocolates.
Do you own a BlackBerry? Than you can order your drinks through your phone and do you have direct contact with the bartender, at the Mataysian Jazz Club ‘No Black Tie’. Through BlackBerry Messenger you can communicate with the bar. A nice example of collaboration between a club and a company like BlackBerry.
The Cavendish Hotel in London devised a competition, where the winner and his or her beloved can spend Easter Eve in their special designed chocolate room. Topchocolatiers have done their best to make as many objects as edible such as flowers, slippers and even the toothbrush! In total, more than 100 kilograms of chocolate is used.
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