Dutch desinger Tjep developed three new shops in the newly refurbished Departure Lounge of Schiphol airport in Amsterdam: House of Tulips, Say Cheese and Bread!. These three concepts, a flower shop, a cheese take-away shop and a bread restaurant, sell these typical Dutch products to promote the Ducth culture. Early September the official opening of these concepts took place. Watch the project here.
The precious Stilton cheese has been sprinkled with flakes of real gold. Slices of the cheese are sold for £60 each. The gold flaked Stilton cheese is only produced at Long Clawson Dairy in Leicestershire during the run-up to Christmas. According to the Independent “celebrities are already queuing up to get their hands on some of the swanky Stilton”. The gold flaked Stilton cheese is sold for 608 British pounds a kilo.
The Dutch Food Center has developed a new app where users can receive nutrition advice based on their agenda. After the free app is downloaded, it makes a scan of the agenda based on keywords. The program will then give you specific advice and practical tips to maintain a healthy lifestyle. The Food Centre thinks that the Eat Guide app will meet the needs that people have to obtain practical information about healthy eating.
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A dozen of international chefs searched for an answer to the question if ecology and gastronomy go well together. The chefs organized a challenge to compose a meal of local products, while using as little energy as possible. The result was an unprecedented, uncooked meal with the original taste of the products. ‘Cook it Raw’ takes the chefs from destination to destination, to cook with local products at each location. Nespresso, a partner with the same values, is closely involved with the project.
Domino’s Pizza created an app for the iPad, the Pizza Hero, to create your own pizza and to order it afterwards. User can knead the dough, spread the pizza sauce and add all preferred ingredients. The application is divided into 11 stages in which the game element is added of making it a race against the clock, prior to the order-phase of the pizza. By means of this application the ‘handmade’ aspect of Domino’s Pizza is stimulated.
QR codes have been generally used to provide consumer with more information about a product or company. Now Paperlinks used these square barcodes in mobile take-away menu’s. Guests can order and pay for their food by scanning the code with their smartphone. ‘The Order Takeout’ platform has been launched this month in a few restaurants in Los Angeles.
McDonald’s announced a radical makeover for several restaurants in France. The foundation of the new interior design is the ‘root’, a floor to ceiling high space divider that creates distinct dining spaces. Integrated within the root are McDonald’s brand colors and digital kiosks which provide customers with the convenience of table side ordering. The restaurants will provide seating for larger groups, which is in contrast to current the restaurants.
ThinDish is a restaurant guide for Los Angeles that solely focusesses on restaurants that serve dishes with a maximum of 600 calories. The website offers the possibility to search for dishes at local restaurants and takes preferences such as special diets into account. Subsequently it provides complete nutritional information and the dishes can be ordered with discount.
Los Panderos is a Brazilian website that offers a subscription-based bread delivery. For around 33 dollars a month, the company will deliver 3 breads per week. The bread is made without preservatives, semi-cooked and can be stored for up to two weeks.
Restaurant De Librije strives for more innovation with flavors besides optic innovation of the dishes. Hence the restaurant has started this week with a special bread-innovation by placing a pot on the table in which special dough of fermented grains will rise. After finalizing the bread in the kitchen it’s brought back together with a dip of fermented apple and goat butter. According to Jonnie Boer of De Librije guests can expect more authentic flavors, which will be dealt with in an innovative manner.
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
Dutch desinger Tjep developed three new shops in the newly refurbished Departure Lounge of Schiphol airport in Amsterdam: House of Tulips, Say Cheese and Bread!. These three concepts, a flower shop, a cheese take-away shop and a bread restaurant, sell these typical Dutch products to promote the Ducth culture. Early September the official opening of these concepts took place. Watch the project here.
The precious Stilton cheese has been sprinkled with flakes of real gold. Slices of the cheese are sold for £60 each. The gold flaked Stilton cheese is only produced at Long Clawson Dairy in Leicestershire during the run-up to Christmas. According to the Independent “celebrities are already queuing up to get their hands on some of the swanky Stilton”. The gold flaked Stilton cheese is sold for 608 British pounds a kilo.
The Dutch Food Center has developed a new app where users can receive nutrition advice based on their agenda. After the free app is downloaded, it makes a scan of the agenda based on keywords. The program will then give you specific advice and practical tips to maintain a healthy lifestyle. The Food Centre thinks that the Eat Guide app will meet the needs that people have to obtain practical information about healthy eating.
{youtube}8e2ZHTik2jM&feature{/youtube}
A dozen of international chefs searched for an answer to the question if ecology and gastronomy go well together. The chefs organized a challenge to compose a meal of local products, while using as little energy as possible. The result was an unprecedented, uncooked meal with the original taste of the products. ‘Cook it Raw’ takes the chefs from destination to destination, to cook with local products at each location. Nespresso, a partner with the same values, is closely involved with the project.
Domino’s Pizza created an app for the iPad, the Pizza Hero, to create your own pizza and to order it afterwards. User can knead the dough, spread the pizza sauce and add all preferred ingredients. The application is divided into 11 stages in which the game element is added of making it a race against the clock, prior to the order-phase of the pizza. By means of this application the ‘handmade’ aspect of Domino’s Pizza is stimulated.
QR codes have been generally used to provide consumer with more information about a product or company. Now Paperlinks used these square barcodes in mobile take-away menu’s. Guests can order and pay for their food by scanning the code with their smartphone. ‘The Order Takeout’ platform has been launched this month in a few restaurants in Los Angeles.
McDonald’s announced a radical makeover for several restaurants in France. The foundation of the new interior design is the ‘root’, a floor to ceiling high space divider that creates distinct dining spaces. Integrated within the root are McDonald’s brand colors and digital kiosks which provide customers with the convenience of table side ordering. The restaurants will provide seating for larger groups, which is in contrast to current the restaurants.
ThinDish is a restaurant guide for Los Angeles that solely focusesses on restaurants that serve dishes with a maximum of 600 calories. The website offers the possibility to search for dishes at local restaurants and takes preferences such as special diets into account. Subsequently it provides complete nutritional information and the dishes can be ordered with discount.
Los Panderos is a Brazilian website that offers a subscription-based bread delivery. For around 33 dollars a month, the company will deliver 3 breads per week. The bread is made without preservatives, semi-cooked and can be stored for up to two weeks.
Restaurant De Librije strives for more innovation with flavors besides optic innovation of the dishes. Hence the restaurant has started this week with a special bread-innovation by placing a pot on the table in which special dough of fermented grains will rise. After finalizing the bread in the kitchen it’s brought back together with a dip of fermented apple and goat butter. According to Jonnie Boer of De Librije guests can expect more authentic flavors, which will be dealt with in an innovative manner.
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