McDonalds is committed to the real Dutch winterfeeling. The Dutch Winter Weeks started in Sneek. People with skates around the neck were given a free burger. For a period of six weeks the menu holds genuine winterproducts. In addition, the guests are given an opportunity to win ‘winter‘ in their own street (www.wineenwinter.nl). For two days the street will be transformed in a winter setting.
In this restaurant in Portland (USA) guests can put together their own pancake. There are several choices in syrup, chocolate and fresh fruit from the garden.
This elegantly shaped article of stainless steel is both a cake knive and a cake server. The knife was designed by Finnish designer and has the name Mary Kivijärvi Magisso. The ‘knife’ cuts through the cake and through the “handle” the cake can be put on a dish.
The famous French three-star chef Marc Veyrat started a self-service restaurant in Annecy, France that is called”Cozna Vera ‘. He presents the old-fashioned food in jars filled with natural products such as veal or chicken with turmeric ourguignon (heated bain marie). Starters, Main courses and desserts cost between € 5 and € 10. Guests can sit at stainless steel tables and stools are on transparent plastic. The restaurant will strongly promote that they do not sell products with pesticides, they do this through the slogan, ‘0 pesticides = 0 illness.
During NYC Restaurant Week in 2010 for the first time a truck is used. The truck will be used between the 25th and 29th of January and from the first of February to the 5th. The truck will drive through Manhattan during lunch and people in busy locations will be offered a cup of soup. Each day a different restaurant will provide the soup. Via twitter and www.nycgo.com/restaurantweek, people can track where the truck will be located.
Designer Marc Jacobs, will soon open his own café in Milan. The cafe will be open from 7:30 in the morning until 2 o’clock at night. The cafe will be attached to the store with a blue glass sliding door. Both rooms will have the Marc Jacobs look with neon signs, dark blue concrete floors and steel racks.
The French designer, Philippe Starck, has designed the cans and bottles of this organic extra virgin olive oil and balsamic vinegar. The products are made in Andalusia (southern Spain).
Opinion Maker allows you to survey the guestexperience with a modern and user friendly touchscreen computer. The opinions of the guests are measured by means of a scientifically approved system.
Back in 2006 Ineke Hans introduced cutlery in the format of a credit card. Back then, this inventive design wasn’t noticed because it was ahead of its time. Nowadays however, this cutlery is very usefull when eating on-the-go.
Designer Nick Bampton has designed this concept for the Japanese store Muji. This book is a mini-collection of spices and herbs. Each page is removable and can be torn out when preparing your meal. The idea behind the book is to avoid problems when traveling with spices.
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
McDonalds is committed to the real Dutch winterfeeling. The Dutch Winter Weeks started in Sneek. People with skates around the neck were given a free burger. For a period of six weeks the menu holds genuine winterproducts. In addition, the guests are given an opportunity to win ‘winter‘ in their own street (www.wineenwinter.nl). For two days the street will be transformed in a winter setting.
In this restaurant in Portland (USA) guests can put together their own pancake. There are several choices in syrup, chocolate and fresh fruit from the garden.
This elegantly shaped article of stainless steel is both a cake knive and a cake server. The knife was designed by Finnish designer and has the name Mary Kivijärvi Magisso. The ‘knife’ cuts through the cake and through the “handle” the cake can be put on a dish.
The famous French three-star chef Marc Veyrat started a self-service restaurant in Annecy, France that is called”Cozna Vera ‘. He presents the old-fashioned food in jars filled with natural products such as veal or chicken with turmeric ourguignon (heated bain marie). Starters, Main courses and desserts cost between € 5 and € 10. Guests can sit at stainless steel tables and stools are on transparent plastic. The restaurant will strongly promote that they do not sell products with pesticides, they do this through the slogan, ‘0 pesticides = 0 illness.
During NYC Restaurant Week in 2010 for the first time a truck is used. The truck will be used between the 25th and 29th of January and from the first of February to the 5th. The truck will drive through Manhattan during lunch and people in busy locations will be offered a cup of soup. Each day a different restaurant will provide the soup. Via twitter and www.nycgo.com/restaurantweek, people can track where the truck will be located.
Designer Marc Jacobs, will soon open his own café in Milan. The cafe will be open from 7:30 in the morning until 2 o’clock at night. The cafe will be attached to the store with a blue glass sliding door. Both rooms will have the Marc Jacobs look with neon signs, dark blue concrete floors and steel racks.
The French designer, Philippe Starck, has designed the cans and bottles of this organic extra virgin olive oil and balsamic vinegar. The products are made in Andalusia (southern Spain).
Opinion Maker allows you to survey the guestexperience with a modern and user friendly touchscreen computer. The opinions of the guests are measured by means of a scientifically approved system.
Back in 2006 Ineke Hans introduced cutlery in the format of a credit card. Back then, this inventive design wasn’t noticed because it was ahead of its time. Nowadays however, this cutlery is very usefull when eating on-the-go.
Designer Nick Bampton has designed this concept for the Japanese store Muji. This book is a mini-collection of spices and herbs. Each page is removable and can be torn out when preparing your meal. The idea behind the book is to avoid problems when traveling with spices.
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