Emart in South-Korea has found a way to attract more customers during lunch. Between 12 am and 1 pm they make a QR-code becomes visible by the sunlight. The consumer that schans the Sunny Sale QR-code will receive a voucher of 12 euros for home products. Sales increased by 25 percent during lunch.
The Water Discus Hotel in Dubai is a hotel that is partially located under water. The 21 rooms are below the surface of the sea. The windows of the rooms are high, so you have a good view of the sea life. The restaurant, spa and reception are above the waterline. It’s unknown when the hotel opens.
A different type, the Moss Table. The Moss pots on the table are used to convert chemical energy into electrical energy. The table is an innovative to demonstrate the future potential of Bio-Photo-Voltaic (BPV). This would be a nice and sustainable idea for in a hotel.
In three districts in Utrecht (Leidsche Rijn, Wittevrouwen and Kanaleneiland), three containers were placed to collect all kind of materials from those districts. They build small venues to finally create a bar in the city centre, named straatlokaal (dutch for street local). Born Digital will tell the story behind the materials. With the project, you discover the insight of these districts in Utrecht. This project takes place from May 5 until May 10.
Chef cook Dylan van Hirtum makes art with kitchen ‘waste’. A chef with passion for art, his website shows more of his artwork.
The Dutch restaurant De Molen (Kaatsheuvel) fantastically presents their new menu.
In May the book Sergiology is published. It is the gastronomical art-object-book of Michelin star chef Sergio Herman. The limited available book shows the sources of inspiration and creations of this Oud Sluis’ chef.
The InterContinental hotel is the only hotel in Chicago with an entrance that directly leads to Michigan Avenue. To emphasize this, there is a virtual live video stream of the street behind the check-in desk.
Very clever cutting board! Scaling your food whilst cutting. This cutting board features a scale.
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
Emart in South-Korea has found a way to attract more customers during lunch. Between 12 am and 1 pm they make a QR-code becomes visible by the sunlight. The consumer that schans the Sunny Sale QR-code will receive a voucher of 12 euros for home products. Sales increased by 25 percent during lunch.
The Water Discus Hotel in Dubai is a hotel that is partially located under water. The 21 rooms are below the surface of the sea. The windows of the rooms are high, so you have a good view of the sea life. The restaurant, spa and reception are above the waterline. It’s unknown when the hotel opens.
A different type, the Moss Table. The Moss pots on the table are used to convert chemical energy into electrical energy. The table is an innovative to demonstrate the future potential of Bio-Photo-Voltaic (BPV). This would be a nice and sustainable idea for in a hotel.
In three districts in Utrecht (Leidsche Rijn, Wittevrouwen and Kanaleneiland), three containers were placed to collect all kind of materials from those districts. They build small venues to finally create a bar in the city centre, named straatlokaal (dutch for street local). Born Digital will tell the story behind the materials. With the project, you discover the insight of these districts in Utrecht. This project takes place from May 5 until May 10.
Chef cook Dylan van Hirtum makes art with kitchen ‘waste’. A chef with passion for art, his website shows more of his artwork.
The Dutch restaurant De Molen (Kaatsheuvel) fantastically presents their new menu.
In May the book Sergiology is published. It is the gastronomical art-object-book of Michelin star chef Sergio Herman. The limited available book shows the sources of inspiration and creations of this Oud Sluis’ chef.
The InterContinental hotel is the only hotel in Chicago with an entrance that directly leads to Michigan Avenue. To emphasize this, there is a virtual live video stream of the street behind the check-in desk.
Very clever cutting board! Scaling your food whilst cutting. This cutting board features a scale.
A funny way of playing a game of checkers…
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