At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others, wellness specialists’ in supermarkets and a serie of wine lables with famous works of art.
If you like to read the whole article, click the title. Enjoy reading! lees verder
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others: wouldn’t it be a great idea if KLM started handing out ‘stroopwafel’ chewing gum during take-off and landing? lees verder
During a meeting of MVO Nederland (organisation Corporate Social Responsibility in the Netherlands) and Wageningen Academy, meat company Bolscher introduced a new product category, between meat and vega. The meeting ‘from food waste to food business’ was organised to prevent waste and make use of residual flows. The residual flow of ‘mushroom stems’ is used in one of Meat Your Veggies’s products. lees verder
Saturday the 10th of June DeDAKKAS started a crowdfunding campaign in order to realize their project, a green hospitality concept on top of parking garage ‘de Kamp’ in the city centre of Haarlem. According to the initiators the concept, situated in urban area of Haarlem, will be unique and approachable. A place to relax, with a great view over the city centre while enjoying pure food and drinks. Besides the hospitality greenhouse there will also be a rooftop terrace and a city park to create a social, green and sustainable surrounding. lees verder
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others the latest foodtrend on Instagram, coffee caviar. And the designer fruit: white strawberries.
If you like to read the whole article, click the title. Enjoy reading! lees verder
Bammetjes Bier, the new beer of restaurant chain Instock, not made of potatoes like their last years creation Pieper Beer, but out of bread leftovers. lees verder
What happens in your hotel with the bathroom amenities? The best thing that could happen, is that your guest will take them home and when in their bathroom they get regularly reminded of their stay at your hotel. In most hotels, the soaps, shampoo, conditioner are replaced every day. But what do you do with the leftovers? Throwing them away isn’t sustainable at all. lees verder
Unfortunately, not all fish caught in the North Sea end up on our plates. Therefore, three entrepreneurs came up with the idea of opening a new fish restaurant in Amsterdam called ‘Bijvangst’ (Bycatch) Amsterdam. A restaurant where you’ll be surprised by fishes that you might have never heard of, alongside the more famous fish species. You can now invest in the concept at the website CrowdAboutNow. lees verder
From foraged ingredients and house ferments to a zero waste food offering, sustainable cocktail bar Scout is celebrating great British produce in London with inventive and unforgettable cocktails. The bar which will only use fresh produce from the British Isles, launched last month and has been developed by renowned bartender Matt Whiley, the man behind cocktail bar Peg + Patriot and Talented Mr Fox, London’s celebrated cocktail and bar branding and development consultancy. lees verder
The motto of the Jarheads catering company from Mechelen in Belgium: ‘slow food, swiftly delivered’. They deliver healthy, organic meals in glass jars with recyclable cutlery. They started as a catering company but last summer they also opened a take-away / restaurant at the Lambermontplaats in Antwerp, where you can take away your jar or eat it. lees verder
This summer, World of Hyatt is teaming up with Reese’s Book Club and Under Canvas to launch Camp Unwritten – a unique, storybook-inspired glamping adventure read more
At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends 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
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others, wellness specialists’ in supermarkets and a serie of wine lables with famous works of art.
If you like to read the whole article, click the title. Enjoy reading!
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others: wouldn’t it be a great idea if KLM started handing out ‘stroopwafel’ chewing gum during take-off and landing?
During a meeting of MVO Nederland (organisation Corporate Social Responsibility in the Netherlands) and Wageningen Academy, meat company Bolscher introduced a new product category, between meat and vega. The meeting ‘from food waste to food business’ was organised to prevent waste and make use of residual flows. The residual flow of ‘mushroom stems’ is used in one of Meat Your Veggies’s products.
Saturday the 10th of June DeDAKKAS started a crowdfunding campaign in order to realize their project, a green hospitality concept on top of parking garage ‘de Kamp’ in the city centre of Haarlem. According to the initiators the concept, situated in urban area of Haarlem, will be unique and approachable. A place to relax, with a great view over the city centre while enjoying pure food and drinks. Besides the hospitality greenhouse there will also be a rooftop terrace and a city park to create a social, green and sustainable surrounding.
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others the latest foodtrend on Instagram, coffee caviar. And the designer fruit: white strawberries.
If you like to read the whole article, click the title. Enjoy reading!
Bammetjes Bier, the new beer of restaurant chain Instock, not made of potatoes like their last years creation Pieper Beer, but out of bread leftovers.
What happens in your hotel with the bathroom amenities? The best thing that could happen, is that your guest will take them home and when in their bathroom they get regularly reminded of their stay at your hotel. In most hotels, the soaps, shampoo, conditioner are replaced every day. But what do you do with the leftovers? Throwing them away isn’t sustainable at all.
Unfortunately, not all fish caught in the North Sea end up on our plates. Therefore, three entrepreneurs came up with the idea of opening a new fish restaurant in Amsterdam called ‘Bijvangst’ (Bycatch) Amsterdam. A restaurant where you’ll be surprised by fishes that you might have never heard of, alongside the more famous fish species. You can now invest in the concept at the website CrowdAboutNow.
From foraged ingredients and house ferments to a zero waste food offering, sustainable cocktail bar Scout is celebrating great British produce in London with inventive and unforgettable cocktails. The bar which will only use fresh produce from the British Isles, launched last month and has been developed by renowned bartender Matt Whiley, the man behind cocktail bar Peg + Patriot and Talented Mr Fox, London’s celebrated cocktail and bar branding and development consultancy.
The motto of the Jarheads catering company from Mechelen in Belgium: ‘slow food, swiftly delivered’. They deliver healthy, organic meals in glass jars with recyclable cutlery. They started as a catering company but last summer they also opened a take-away / restaurant at the Lambermontplaats in Antwerp, where you can take away your jar or eat it.
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