Pre-order and self-checkout at Dell canteen
23-4-2015
Dell employees in Amsterdam don’t have to wait in line anymore at the cashier in the company canteen. Since a short while they order and pay their own lunch with a special “Dell Cafe” app, the package can be picked up a little later.
Order Mobile
eMove.me was commissioned by caterer ‘Van Laar Catering’ to develop the Dell Café concept. The app is designed and developed by YES.TAP.
eWallet
The app has an integrated payment service so that the employee can recharge by phone. This “e-Wallet” saves the employee time, leaving more time to enjoy his lunch. The app works ‘cashless’: customers pay a prepaid credit. The transaction capabilities are an interesting alternative to the recently disappeared chipknip. Additionally, less cahiers are needed and transaction costs are lower.
No more waiting in line
According to Martijn Lukaart CEO eMove.me there is no need to stand in a row anymore in the retail and catering industry. eMove.me is an independent and exclusive distributor of several m-commerce solutions. Earlier, we wrote about the order application at foodcourt The World in Rotterdam where recently Open Tabs is implemented.
Corporation between KLM and SpecialBite
23-4-2015
Good news for the wine lovers. It’s possible to order the wines KLM serves in the World Businessclass. It has been a wish of KLM to make the wines they serve in the sky available for wine lovers on the ground as well. This is made possible by the new collaboration between KLM and SpecialBite.
Dutch chefs
KLM serves menus by Dutch top chefs in the World Businessclass. Sergio Herman, Richard Ekkebus, Mario Ridder and Jonnie Boer already took care of the air catering of the business class. The meals are accompanied with matching wines selected by wine connoisseurs.
Wines
In the month April the wines Brazin (USA), Aaldering-Stellenbosch (South Africa) , Gros-Tollot (South France) Villebois – Loire (France), Cono Sur (Chile) and Nicolas Feuillate (France) are served in the World Businessclass. These are the wines you can order in the webshop as well.
New urban hotspot in The Hague: MaMa Kelly
22-4-2015
The Oude Ketelhuis (the Old Boiler House) in The Hague has been transformed into an industrial all day hospitality concept.
MaMa Kelly is located alongside the creative Caballero factory. Ijsbrant Wilbrenninck (kitchen), David Trampe (bar), Stefan Coster (barista) and Rein Rambaldo (concept creator and owner of The Hospitality Factory) are the members of the creative team behind MaMa Kelly. They serve coffee, pies from their own bakery, lunch, dinner and you can go there for a few drinks as well.
MaMa Kelly: good, pure and delicious
MaMa Kelly is anything but complicated. Everything is pure, from supplier to preparation. The menu can best be described as ‘chicken or lobster’. Of course there are more dishes, like steaks and vegetarian risotto. MaMa Kelly works with a 2 meter long charcoal grill and authentic vendors such as bread from vanmenno and sausages by Brandt & Levie.
Architecture
The industrial property has undergone a huge transformation in the recent months, while retaining the authenticity. For example, the boilers of the former boiler house are still present and they kept the height intact. The interior is best described as industrial, design and urban. The huge open kitchen literally provides a look in the kitchen to every guest. With her comfortable couches, cool barstools, design tables and lamps MaMa Kelly shows that she has the looks.
My chef, your chef
21-4-2015
GELINAZ! Is a chef’s collective that will organize a Grand GELINAZ! Shuffle in the culinary scene. On 9 July, 37 of the world’s best chefs will, according to their website, “be swapping lives, identities… and restaurants!”
The GELINAZ! restaurant-swap concept is developed by Andrea Petrini and Alexandra Swenden in 2005. They’ve hand-selected an impressive group of chefs from 17 countries. Check the video for the line-up which includes respected names in the culinary scene like René Redzepi, Albert Adrià, and Dominique Crenn.
My chef, your chef
During the shuffle chefs will be swapping restaurants and home countries, serve their best in another chef’s kitchen and will even be living in each other’s houses, a bit like Wife Swap. We wonder if this will be used for a new television format as well! Tickets will be for sale online beginning 13 May, according to the GELINAZ! website.
About GELINAZ!
According to their website GELINAZ! is a collective of international chefs responsible for wild, collaborative cook-off stunts. Every time pushing the boundaries, performing food and taking risk as a starting point. Longing to discover new cultures and exchange knowledge. Inventing collaborations with artists, musicians, scientists, thinkers, producers. Never willing to repeat itself, always exploring the unknown. Adapting to uncertain situations, charting new territories to sharpen creativity. Zooming on the beauty of nature, its elegant chaos and unending recreation.
Easter campaign in Brielle
16-4-2015
We can’t say it often enough: if you do a sales promotion, point it at your potential visitor. After Easter we read about the promotional action of Sven Schreuder for his Brasserie Hotel ‘De Nymph’. Inspiration for Easter next year but in the way he implemented it could work for other campaigns as well.
Fans could hunt for giant Easter eggs in Brielle
Sven hid 10 giant chocolate eggs on Easter Sunday. He did this in Brielle, the town where his brasserie and hotel is located. From 8 o’clock in the morning enthusiasts could try to find the hidden eggs. Last year, participants tried to follow Sven while he was hiding the eggs. So this year he went out extra early! As from 8 o’clock he gave hints on his Facebook page.
The finder of the giant chocolate egg could of course keep it, all finders could get a free ice cream in his ice cream parlor ‘De Koele Kever’ (The Cool Beetle). In addition as an extra incentive Sven hid in one of the eggs a free night at his hotel ‘De Nymph’. A great Easter action and an example of how you can implement a local promotion: local press was involved (the newspaper ‘AD Voorne Putten’ paid attention to the promotion before Easter) and the fact that Sven also used social media to give hints and placed pictures of the ‘finders’ on Facebook. Next to the annual celebration of the Brielle capture by the Sea Beggars on 1 April 1572, the city now has a new tradition.
Canned food in the hospitality industry
15-4-2015
Since the start of company Bommels Conserven they are convinced that canned food is tasty and trendy. That’s why they’ve launched the concept ‘Een nieuwe blik op de tafel’. (Freely translated as ‘You can clearly see the table’).
The concept is meant for the hospitality entrepreneurs who want to keep their guests entertained with products which are easy and simple to present at different times of the day.
Canned food
The canned fish will be served at the table. It’s a complete concept with a wooden cutting board that is the connecting tool to present the products which are: canned fish, bread and garnitures matching the recipes of the fish. This cutting board is specially designed to fit the canned fish exactly, the bread is presented and there’s space for bowls with different garnitures.
How does it work?
The guests can choose the cans from the menu. These will be served by the waiters and presented on the cutting board with the matching garnitures. Serve with homemade bread for more flavour.
For the launch of this concept, Bommels Conserven is still looking for entrepreneurs who would like to introduce it. Contact Dineke van Bommel for further information.
A Food Boat instead of a Food Truck
14-4-2015
Pizza Pi, a pizza delivery boat, is sailing the Caribean Sea and delivers pizzas at the Christmas Cove on the Great St. James Island.
Pizza Pi – the first pizza delivery boat
The Pizza delivery boat of Pizza Pi is an initiative by Sasha and Tara Bouis. They bring the trend of food trucks, which are becoming pretty common nowadays, to a new level. They converted their house boat into a fully operational pizza bakery boat in two years. Sascha and Tara have visited the Pizza School of New York and now they make their own pizzas, including gluten-free pizzas aboard their ship.
A food boat in the Netherlands?
Although we lack the Caribean sun, we can have great summers and we have a lot of water and water enthusiasts as well! It’s a great idea for Italian restaurants to start delivering pizzas by boat! Maybe one of the restaurants located at the lakes in the West and North of The Netherlands already does this…. We’d love to hear it!
Peugeot designs an urban chic food truck 2.0
13-4-2015
Peugeot has its own food truck, a bistro on wheels, conceived and developed by the Peugeot Design Lab. A super modern food truck, striking because one of the characteristics of the current food trucks is the ‘old fashioned’ image. With ‘Le Bistro du Lion‘ Peugeot will attend the Milan Design Week 2015 from 14 April followed by the French Pavilion of the World Expo Milano 2015.
‘Le Bistrot du Lion’, a Food Truck 2.0
The food truck was invented and developed by the Peugeot Design Lab, the Global Brand Design studio of the car brand. Cathal Loughnane, Head of Peugeot Design Lab, comments, “The end-users are always at the heart of all of our designs. For the Peugeot ‘food truck’, we wanted to create a complete mobile cuisine experience, not only creating a kitchen for the chef but a restaurant and cafe for the customers. A lot of attention was given to opening up the kitchen and allowing the chef and food preparation to be as close to the public as possible. We also wanted to create a real sense of surprise as the compact Peugeot ‘Food Truck’ transforms into an amphitheatre-like dining space ‘Le Bistrot du Lion’.”
The dynamic ‘Le Bistrot du Lion’ is compact, featuring short front and rear overhangs to provide enhanced maneuverability, with a long wheelbase to offer considerable load volume. Once on site, the food truck spreads its wings to double its width. Accommodating 30 persons comfortably, with separate areas for food preparation, eating and refreshments as well as a DJ booth. On board, chefs benefit from two grilling plates and four induction burners as well as a deep fryer. The ventilation system ensures optimum air quality and a 400-litre refrigerated under-foot compartment allows food to stay fresh. A 350-litre refrigerator keeps drinks cold. Attached is a professional espresso machine, by Rocket Espresso. Not only does the Peugeot ‘food truck’ provide a one-of-a-kind dining experience, it does so at an environmental way, having been specially designed to recuperate and recycle all waste.
Peugeot has selected the talented French chef Sven Chartier, of Saturne and Le Clown Bar in Paris, as the first culinary tenant of ‘Le Bistrot du Lion’.
The Roast Bar and Rotisserie
9-4-2015
The Roast Room is the new restaurant of Michael and Saskia Deenik and opened officially on 8 April. The Roast Room is a butcher shop, roast bar and rotisserie in one, located in the RAI Amtrium at the Europaplein in Amsterdam.
The butchers cut the meat that’s used in the restaurant themselves and they make fresh sausages and burgers as well. The vegetables and herbs for the restaurant come from a five floors City Farming space on the south side of the Amtrium.
The Roast Bar and Rotisserie
The Roast Bar on the ground floor is a brasserie which is open for breakfast, lunch and dinner. If the weather allows, it’s possible to eat outside at the terrace. The bar is decorated with large copper beer tanks filled with Warsteiner lager and the special beers.
The Rotisserie, a fine dining restaurant which is open for lunch and dinner, is located on the first floor. It includes a roof terrace for sunny days. The open kitchen has a Rotissoire, a charcoal grill, Australian Beech-wood furnaces for gas burners and a California South Bend-broiler that can heat up to 1,400 degrees Celsius.
Interior
The interior is the work of Studio Modijefsky and Studio Molen, who were responsible for the interior of Visaandeschelde as well. Restaurant Visaandeschelde is from the same owners. A bronze ‘Tower of Babel’ with shiny sausages welcomes guests at the entrance, an iconic butcher’s leg dangles in front of the butchery and a giant bronze ‘Ginger’ chandelier is one of the other unique cool features of the restaurant.
Chef’s Table Netflix series
1-4-2015
6 episodes on Netflix
Netflix introduces a new culinary documentary series about chefs and their philosophy about cooking. The documentary will be split into six episodes. Moviemaker David Gelb will visit a few top chefs during this series and has a look at their kitchens and private life’s. The trailer of Chef’s Table went online last Monday.
Participating chefs at Chef’s Table
Every episode the viewers of Chef’s Table have the opportunity to dive into the life of a different chef. The chefs will show their kitchen and private life for the viewers to have an idea. The participating chefs are Massimo Bottura (Osteria Francescana in Modena, Italy), Dan Barber (Blue Hill Restaurant in Stone Barns and in New York , USA), Francis Mallmann (El Restaurante Patagonia Sur in Buenos Aires, Argentina), Niki Nakayama (N/Naka Restaurant in Los Angeles, USA), Ben Shewry (Attica Restaurant in Melbourne, Australia), and Magnus Nilsson (Fäviken in Järpen, Sweden).
Chef’s Table is produced by David Gelb, Matt Weaver, Andrew Fried and Brian McGinn. The series is directed by David Gelb, Andrew Fried, Brian McGinn and Clay Jeter.
Chef’s Table premieres 26 April on Netflix.
