We really enjoyed our dinner at Auberge Saint-Gabriel in Montréal, and all the show elements they use were an inspiration for Horecatrends. For example the bread is served, delicious warm, with a bow around it! It’s served on a shelve with knife in it.
Auberge Saint-Gabriel in Montréal, has a lot of space which is designed in an original way by designer Bruno Braën. For example the first thing you see upon entering the restaurant is a huge spine of a whale hanging in the center of the restaurant. They also have a grass-covered expanse that becomes a picnic and play area for the young at heart, and two genuine stuffed moose joined at the neck—the antithesis of a moose trophy on the wall—serve as a lamp. At their website you’ll find more pictures.
Adam Goldberg is not a restaurant critic, nor is he involved with food professionally. He is a software engineer who has a passion to eat and share his culinary experiences. He does that by taking pictures of his meal and share those with his followers on Twitter, Facebook and his website. Most of the visited restaurants are at San Francisco, New York and Paris. And there are many more self-styled restaurant critics who are not professionally giving reviews and have a lot of followers. It’s a development we haven’t yet seen in the Netherlands. But do you have our Illucensies in Amerika?
Intel and Kraft Foods have collaborated on a virtual display concept intended to help shoppers decide what they should have for dinner. The Next Generation Meal Planning Solution incorporates sensors that use anonymous video analytics software to detect the age and gender of the person standing in front of it to determine which recipes may be a good fit based on collected demographic information.
Çurface is a new company that makes furniture out of recycled plastic cups and coffee grounds. The material they’ve come up with is a high impact polystyrene composite board that is malleable when heated. The surface of the material has the faceted look of crystal but is smooth in texture and reminiscent of chocolate, leather and stone.
Concrete Blonde is a 100-seat restaurant presided over by chef Patrick Dang who has brought the many nuances of his international experience to the stylish tables of Concrete Blonde. We loved the pictures at The Cool Hunter.
Illuminated walls to completely transform a space. Philips has announced a new product on the market, namely luminous fabric. The product is made in partnership with the Danish Kvadrat Soft Cells, a company specializing in sound absorbing panels. The durable panels are based on an innovative and patented aluminum frame with an invisible energy mechanism, that stretches the fabric perfectly smooth. The panels are integrated with LEDs and can be connected to an audio system to change color to the beat of the music. Look at the movie to learn more.
Recently we have indicated that the chain of the Great Wolfe Lodge works with RFID technology for a direct line of their guests to their Facebook pages. The Ushuaia Ibiza Beach Hotel recently launched an integrated whole Facebook concept for their hotel based on the same technique. The movie clearly shows how it works.
Another marketing campaign of Ben & Jerry’s. Invent a name for a new flavor, a name that has a relationship with something you want to improve at this world. For the winning name an amount of € 10.000, – will be donated to charity that matches the name. Ben & Jerry’s lovers in the Netherlands may choose from the entries.
There are a few people that have the skills and craft to make traditional ‘weckpotjes’, canned vegetables of fruits conserved by vacuum and sweet or sour. The fanatic people of ‘Picnic in the Park’ are one of those few. They describe themselfs as “energetic dreamers with a passion for canning who work on the set up of a small scale canning company to make products that combine the tastes of the old days with now”. Their products have names like ‘Bright Pickle Banner’, ‘Picallilli circus’, ‘Route du Soleil’ and ‘Ooops onion by the way’.
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
We really enjoyed our dinner at Auberge Saint-Gabriel in Montréal, and all the show elements they use were an inspiration for Horecatrends. For example the bread is served, delicious warm, with a bow around it! It’s served on a shelve with knife in it.
Auberge Saint-Gabriel in Montréal, has a lot of space which is designed in an original way by designer Bruno Braën. For example the first thing you see upon entering the restaurant is a huge spine of a whale hanging in the center of the restaurant. They also have a grass-covered expanse that becomes a picnic and play area for the young at heart, and two genuine stuffed moose joined at the neck—the antithesis of a moose trophy on the wall—serve as a lamp. At their website you’ll find more pictures.
Adam Goldberg is not a restaurant critic, nor is he involved with food professionally. He is a software engineer who has a passion to eat and share his culinary experiences. He does that by taking pictures of his meal and share those with his followers on Twitter, Facebook and his website. Most of the visited restaurants are at San Francisco, New York and Paris. And there are many more self-styled restaurant critics who are not professionally giving reviews and have a lot of followers. It’s a development we haven’t yet seen in the Netherlands. But do you have our Illucensies in Amerika?
Intel and Kraft Foods have collaborated on a virtual display concept intended to help shoppers decide what they should have for dinner. The Next Generation Meal Planning Solution incorporates sensors that use anonymous video analytics software to detect the age and gender of the person standing in front of it to determine which recipes may be a good fit based on collected demographic information.
Çurface is a new company that makes furniture out of recycled plastic cups and coffee grounds. The material they’ve come up with is a high impact polystyrene composite board that is malleable when heated. The surface of the material has the faceted look of crystal but is smooth in texture and reminiscent of chocolate, leather and stone.
Concrete Blonde is a 100-seat restaurant presided over by chef Patrick Dang who has brought the many nuances of his international experience to the stylish tables of Concrete Blonde. We loved the pictures at The Cool Hunter.
Illuminated walls to completely transform a space. Philips has announced a new product on the market, namely luminous fabric. The product is made in partnership with the Danish Kvadrat Soft Cells, a company specializing in sound absorbing panels. The durable panels are based on an innovative and patented aluminum frame with an invisible energy mechanism, that stretches the fabric perfectly smooth. The panels are integrated with LEDs and can be connected to an audio system to change color to the beat of the music. Look at the movie to learn more.
Recently we have indicated that the chain of the Great Wolfe Lodge works with RFID technology for a direct line of their guests to their Facebook pages. The Ushuaia Ibiza Beach Hotel recently launched an integrated whole Facebook concept for their hotel based on the same technique. The movie clearly shows how it works.
Another marketing campaign of Ben & Jerry’s. Invent a name for a new flavor, a name that has a relationship with something you want to improve at this world. For the winning name an amount of € 10.000, – will be donated to charity that matches the name. Ben & Jerry’s lovers in the Netherlands may choose from the entries.
There are a few people that have the skills and craft to make traditional ‘weckpotjes’, canned vegetables of fruits conserved by vacuum and sweet or sour. The fanatic people of ‘Picnic in the Park’ are one of those few. They describe themselfs as “energetic dreamers with a passion for canning who work on the set up of a small scale canning company to make products that combine the tastes of the old days with now”. Their products have names like ‘Bright Pickle Banner’, ‘Picallilli circus’, ‘Route du Soleil’ and ‘Ooops onion by the way’.
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