Restaurant ‘t Klooster was opened in Wijk bij Duurstede
4-9-2014
Jonnie and Thérèse Boer of ‘De Librije’*** and ‘Librije’s zusje’** opened restaurant ‘t Klooster at Wijk bij Duurstede on 1 September. This restaurant is taken over by former employee Jeroen van Hensbergen and his wife Natasja van Hensbergen. Jeroen and Natasja transformed brasserie ‘t Klooster into a restaurant where high-quality, creative and affordable dishes are served. A special aspect is that the restaurant serves a menu especially for people who had a gastric bypass or gastric sleeve. Natasja herself had gastric bypass surgery and realized that it was very difficult to join others in dining for a full evening. “Jeroen cooks in ‘t Klooster a special menu where the portioning is adapted to the wishes of the guests and where the intolerances and the use of sugar are taking into account.”
Delirium Café opens in Amsterdam
3-9-2014
The famous Delirium Café opens its doors in Amsterdam on 18 September. The Delirium Café is worldwide known to beer lovers. The café originated in Brussel and is known for its amount of different beers. In 2014 the café made it to the Guiness Book of Records with a variety of 3200 beers. The establishment in Amsterdam starts ‘modest’ with 500 different kinds of national and international beers. It will be located in a characteristic property at the Piet Heinkade. Guests can eat there as well, the kitchen serves simple but qualitative dishes. Soon a Delirium boat will float through the canals of Amsterdam. The boat transports guests from and to the Delirium café.
Cooking at the beat of dance music
2-9-2014
Dance festival Tomorrowland was held on the 19th, 20th, 26nd and 27th of July. The festival isn’t just well known for its music, but for the culinary experience as well. For the third time in history a small amount of people could experience the cooking skills of Sergio Herman in the secret restaurant, hidden in the main stage. For the amount of € 15.000,- Sergio Herman, Quique Dacosta (three Michelin stars) from restaurant Quique Dacosta and Kobe Desramaults (one Michelin star) from restaurant In De Wulf prepared several dishes while the music was playing loud.
The rest of the publication is only available in Dutch
How do you apply trends as entrepreneur in the hospitality industry?
1-9-2014
First of all, when talking about trends you need to realize that many different concepts are being named trends these days. However, there is a big difference between trends, hypes and inspiration. For example, we call our website hospitalitytrends.eu but mostly offer inspiration based on red threads in international trends. Real trends take their time in the adoption curve. If you look at the adoption curve of for example sustainability, you’ll see that it has been coming up for 15 to 20 years already and now it is mainstream, thus this is a trend. Hypes however usually stick around with the innovators and early adopters.
The usual development of a trend is that it begins with a very small portion of the population. Logically entrepreneurs are drawn to new trends since they are always looking for new success. They are constantly scared to miss out and fail in their business endeavours, yet specifically as an entrepreneur it is important that you keep on living your own dream and take care that you do not jump on every trend or hype that comes along.
The Crab Shack Wellington
1-9-2014
In the Netherlands we have a lot of beautiful local products, but if we see the crabs and lobsters that are served at The Crab Shack in Wellington we are a bit jealous. The Crab Shack is a casual restaurant with a coastal/Cape Cod theme. With their location at the waterfront the restaurant serves mostly seafood and especially crabs as ‘Nelson Paddle crab’, ‘Jonah crab’ and the red ‘King crab’. They also serve meat dishes as ‘the Shack Steak’ and the ‘Kiwi pepper lamb rump’. Besides that the dishes on the menu are very affordable, the restaurant has daily specials too such as ‘Mussel Madness Monday’, ‘Winging into the Weekend’ and ‘Sangria Saturdays’.
The special second floor of restaurant Oxwell & Co
28-8-2014
The building of restaurant Oxwell & Co in China-Town, Singapore, has a rich and divers history which can be seen in the different rooms of the restaurant. The ground floor has a pub vibe which is perfect for a cup of coffee or a house distilled gin & tonic. The first floor has a more homely feeling and is more suited for a dinner. Their chef Mark Sargeant prepares his classics such as crisp tomato salads with goat cheese or slabs of aged Porterhouse steak and beer-battered onion rings.
Although both the ground and first floor look really nice, the absolute highlight of Oxwell & Co is the second floor. The Lord Oxwell private study, which serves as private dining room and smoking area, really impressed us. The room is not only filled with dark mahogany accents but is covered with taxidermied squirrels and paintings of animals in Victorian dresses. Take a look at the pictures, and you will see what makes this room so special.
A nightclub without alcohol
27-8-2014
At the end of September a new alcohol-free nightclub will open for a few months in Stockholm. The new club has the matching name ‘Sober’ and will be just as any other club including dj’s, music, drinks and a nice atmosphere. The only thing missing will be the drunk people at the dance floor and at the bar.
The initiator of the nightclub is the Swedish TV presenter Mårten Andersson. He stopped drinking alcohol 7 months ago and discovered that going out without drinking alcohol is much more fun. The new nightclub will be completely alcohol-free, what means that people who already drunk are not allowed to come in. The security at the door will check the alcohol level of the visitors with help of a breathalyzer. So far, the initiative is very popular. With 5 weeks to go, already 600 out of 750 tickets for the opening night were sold.
Food, drinks, music & theater at Food Truck Festival TREK
26-8-2014
Food Truck Festival TREK stand for food, drinks, music and theatre! After a successful first edition in Utrecht, the second edition of the Festival TREK moves to The Hague. From Friday 12 September until Sunday 14 September the ‘Westbroekpark’ will be transformed into a large outdoor festival with dozens of food trucks and several artists. A big variety of food can be tasted this day: from oysters to organic fries and from sausages to vegetarian food. Besides eating and drinking, the visitors can enjoy theatre, live music and cabaret as well. The TREK Food Truck Festival is free of charge.
Llama restaurant in Copenhagen
25-8-2014
The Copenhagen restaurant group Cofoco has teamed up with some of the city’s most creative forces for the launch of its newest restaurant, Llama. In cooperation with Jonas Hartz (Hz), Jakob Lange (BIG) and Lars Larsen (Kilo Design) the group has developed a restaurant inspired by the Latin American and South American kitchen. The restaurant is covered with colorful tiles from Mexico and has dark painted wooden furniture. It also has a cocktail bar focused mainly on Latin and South American spirits such as rum, tequila, pisco and mescal. Where the appearance of the restaurant is clearly Latin American, the menu still had its Danish touch because Llama restaurant works mainly with seasonal and regional products.
Float-in movie: watching movies from the water
21-8-2014
A float-in movie; instead of watching a movie in a theatre or at home, watch it from a floatable platform or boat. Events like this were organized by different organizations before, but this summer restaurant ‘Het Theehuis’ introduced the initiative in the hospitality industry. ‘Het Theehuis’ is located next to a lake in the touristic Grou, what makes it a unique location to organize a float-in movie. The guests can watch the movie from their own boat, the VIP lounge (a floating platform) and the spacious patio. Snacks and drinks are served during the movie as well.
