IBEROSTAR Hotels & Resorts opened its newest hotel, the IBEROSTAR Grand Hotel Portals Nous, boasting a prime beachfront location in one of Majorca’s most exclusive areas. This grand luxury five-star hotel is the first establishment in the Mediterranean to be included in The Grand Collection, the company’s premium category, combining impeccable designer architecture with the most innovative and personalized services. read more
Due to factors such as global warming, the jellyfish has experienced an exceptional population growth in recent years. Also in The Netherlands you’ll see them more often, especially after stormy nights where they get washed ashore. There is a fair chance the jelly fish population will keep on increasing due to overfishing. The jellyfish don’t lay long on the beach, most of the time the jellyfish on the beaches are eaten by birds or cleaned up.
A scientist from the University of Southern Denmark came up with another idea rather than cleaning them up, he developed a method of turning them into a potato chip-like food. Jellyfish can be dried, as they do in Asia where dried jellyfish have actually been eaten for centuries. read more
At Horecatrends we spot many 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, a tool that helps you to cut your vegetables exactly as you like and the creator of world’s most expensive hamburger opens pop-up restaurants.
If you would like to read the whole article, click the title. Enjoy reading!
Latin-American restaurant Salmuera has a little brother, Little Sal opened last month in Amsterdam. Little Sal will be open until the late hours at the Rozengracht 106 for street food, ceviche, empanadas and homemade ‘agua fresca’s’. It’s is a dream come true for the owners of Salmuera. read more
On the Île de Ré island, situated at France’s westcoast it’s possible to buy oysters from a vending machine. Similar to those offering snacks and drinks at railway stations and office buildings, but just a little more luxurious and pricey. The idea came from Tony Berthelot, who wanted to sell his oysters outside business hours as well. read more
Whether it involves a large batch of craft beers or building materials; as an entrepreneur you don’t want to have a large number of unused products in your stockroom. It’s too expensive. Mischa van der Klei and Vincent Smit came up with an idea to solve this problem. An auction site where companies can sell their residual inventory. read more
Yes they do at 375° Fries in New York City! We have been spotting a lot of spectacular ice creams this summer but this is the superlative Milk ‘N Chips. Soft serve vanilla ice cream with honey glazed chips, a sweet and salty treat! Which Dutch snack bar is going to serve an ice cream like this? read more
Until Sunday August 6th, Rrrollend Den Haag XXL will be at the Malieveld with dozens of food trucks, specialty beer bars, a turning mill and more. With 22 editions a year, spread throughout the country, Rrrollend is the biggest food truck festival in the Netherlands. Rrrollend usually stretches down in the city centre, like the Lange Voorhout in The Hague a few months ago. But not this time during a XXL edition on the Malieveld. Due to the fact that this location is a lot bigger, it means that Rrrollend The Hague consists out of twice the amount food trucks than normal (over 40!). Besides, there is an extensive musical lineup and extra entertainment for the children. 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! read more
More and more famous chefs are praising the Skirt steak in various videos shared on the internet lately. A good reason for us to write an article about it so Dutch chefs can use this as inspiration. Even Gordon Ramsey came up with his yummy Skirt steak recipe with chimichurri. Below a short summary about the Skirt steak itself, Gordon Ramsey’s recipe and all the necessary ingredients. read more
The shakes are high this August! This year, Shake Shack have teamed up with renowned pastry chef Dominique Ansel – named World’s Best Pastry Chef 2017 – and Dominique Ansel Bakery London to introduce a new limited-edition shake for the occasion, The Banoffee. So if you’re in London or the UK in August, donate £2 or more to ‘Action Against Hunger’ and receive a voucher for a complimentary handspun shake on your next visit (valued at £5.25), 100% of donations going to ‘Action Against Hunger’. read more
Amsterdam will soon have a new chicken restaurant. Justin Brown, known for his various pop-up concepts and fish restaurant The Chippy, opens his new concept The Dirty Chicken Club. As the name suggests, it’s all about chicken, together with the raw design this new restaurant may become a new hotspot.
There is a new Mexican concept in Utrecht, Chidóz! Here you can eat Mexican classics new style. Dishes like the legendary burrito’s, taco’s, salads and bowls. All filled with surprising ingredients from all over the world. 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, plans unveiled for Star Wars-inspired themed resort and how about a peanut butter sandwich with Merlot or rosé jelly? read more
The newly opened LEGOLAND Castle Hotel at the LEGOLAND Windsor Resort is a half an hour by train from London’s Paddington station. So if you’re planning a family holiday to the UK and you want to surprise your younger kids, you know where to go! Spoil them with a magical ‘Knights’ stay. The brand new hotel at The LEGOLAND® Windsor Resort houses 2.1 million bricks and 657 LEGO® models, bringing to life an enchanted world of brave knights, magical wizards and mischievous jesters. read more
Especially for King’s Day 2024, GiG is launching their hard seltzer ‘GiG Orange Anthem’ with a refreshing orange flavour for the ultimate King’s Day experience. read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
How do you use your outdoor area during the cold days? Do you transform it into a cozy winter garden or do you prefer a skating rink on the roof terrace? For three months Restaurant & Bar Herengracht changes its outdoor area into a winter wonderland. With heaters, fire places and a semi-roofed terrace it is a nice place to be during these dark days.
The Winter Garden is open from late November till late February 2015. There will be three matching winter events, each with a cool theme.
At the terrace the temperature will be a few degrees higher than on the streets. Not only the ‘heaters’ cause these higher temperatures, but also by the nose warming winter cocktails, mulled wine and hot chocolate served from the special outdoor bar. Typical wintry snacks and dishes like homemade pea soup, cheese fondue and game completes this winter concept.
The winter garden will set the stage for three events at Restaurant & Bar ‘Herengracht’, which is located near the ‘Koningsplein’ in Amsterdam. The first event will be hosted in Christmas spheres on 20 December, the second event highlights the theme ‘let’s go wild’ on 24 January with wild boar on the spit, the final special is a huge cheese fondue party.
A restaurant owner in China completely replaced his staff by robots.
Recently we wrote an article about flying robotic waiters in Singapore. The flying robotic waiters are created to help the waiters with difficult tasks. Lu Dike from China has a different mindset and lets robots serve his whole restaurant. The restaurant is located in Zheijang, a province in China. Lu Dike is convinced that it will save him a lot of money in the future. The robots are able to formulate 40 sentences which allows them to take orders from customers and transmit the orders to the kitchen. The robots have sensors that prevent them from bumping into something.
Green Kow is a Belgian company that launches products based on bugs (mealworms). They came up with vegetable spread that contains 5% mealworms.
At the trade fair of Health Ingredients Europe 2014 the Green Kow presented mealworm spread. The vegetable spread is full of vitamins, proteins and mineral salts. This is all because of the mealworms that are incorporated. Besides the vegetable spread has a high nutrition value, the production process of it is more efficient and less polluting because of the breeding of bugs instead of for example chicken.
The Green Kow has four types of spreads. There are two salty and two chocolate spreads. The spreads consists of carrot-mealworm, tomato-mealworm, dark chocolate-mealworm and milk chocolate-mealworm. The salty spreads are available at the organic shops in Belgium. The chocolate spreads will be added soon. The recipe for the mealworm spread is created by Belgian two star Chef Sang-Hoon Degeimbre.
What could the hospitality industry learn from the ‘Future of Retail 2015’ report of PSFK? Rehab Studio Ltd. has made a video with a number of recommendations from the report. The recommendations include:
Especially for larger catering and fastfood companies there are a number of recommendations in the movie of the rehabstudio Ltd. that can be inspiring for the future. Could it work for you if you would receive personalized lunch suggestions by ‘La Place’ if you regularly eat there?
For restaurants in smaller villages, it is important to be the community hub. More and more services disappear from the smaller villages, so you could start operating as collect point for the mail, the dry cleaners and so on. As long as a large part of your potential guests does visit your restaurant on a regular base!
The catering is of course faced with new payment methods, such as paying by mobile. However, many bar, restaurants and café still only accept cash payments! The video ends with a hospitable gesture: home delivery of the groceries! Why doesn’t the hospitality industry turn this around… Why don’t they deliver a custom-made meal at the home of their guest?
Pizza Hut Launches Doritos Crunchy Crust Pizza In Australia.
This Doritos Crunchy Crust Pizza is a great addition to our article: 10 times pizza inspiration and inspiration for Dutch pizza makers. On the other hand the pizza makers from Australia could be inspired by the pizza from Domino’s Pizza with sausage in the crust and with sauerkraut. Recently, we also spotted a pizza with 99 cheeses. The inspiration for this pizza comes from the ‘Teenage Mutant Ninja Turtles’ movie where they try to seduce a Ninja Turtle with a fictional pizza with 99 cheeses, although described in the movie as a ‘culinary impossibility’. World champion pizza maker, Johnny di Francesco from Melbourne proved them wrong and made one.
The pizza crust is made of melted mozzarella cheese layered with smashed Doritos and sprinkled with cheddar cheese. So kind of like a pizza meets nachos! Another example of combining everyone’s favorite fastfood items! Pizza hut serves this crunch at different pizza’s. Would you like to taste a Doritos crunchy crust pizza? Or should we start a social media campaign to bring this crust to the rest of the world?
The Beech Hill hotel provides us with inspiration about telling (future) guests about the efforts they have taken to cherish their location. The hotel is located at the beautiful Lake Windermere in the Lake District in the United Kingdom.
At Twitter we spotted this great storytelling about going green. We notice that more and more hotels are going green. The owners of the Beech Hill hotel realize that their guests are coming to enjoy their surroundings and their hospitality. The last couple of years they made changes in the operations of the hotel and reduced the carbon foot print by approximately 463 tonnes of Carbon Dioxide per year. A great example of running the hotel in a sustainable way.
The hotel had a video made about the efforts they have taken to reduce their carbon foot print. The video shows all the details and tells how they carefully run the hotel in a sustainable way. Of course they show the surroundings of their hotel as well.
They installed a Biomass Boiler instead of the previously used 4 large boilers with kerosene as fuel. Replaced their lights with LED lights. In order to reduce waste they reuse and recycle, paper, carboard, glass and furniture. They have been awarded by Trip Advisor with a Bronze Level Green Leader.
The innovative self-skimming beer glass from FndF is marketed by Triple S International. The self-skimming beer glass has a slightly bevelled edge, resulting in skimming being unnecessary and the lager always gets a firm head of foam. The design can be delivered in glass as well as in plastic.
The company explains the benefits of their innovative glass on their website. They created a list of benefits for the consumer, catering and the breweries. The main reason to start using this glass for your guests is the fewer hygiene risks due to a skimmer in stagnant water. For the hospitality industry the biggest advantage is that anyone can tap well in this glass, especially during peak hours. You also have less loss caused by bad tapping.
Like the Breathometer Breeze, these glasses are also nominated for the Horecava Innovation Award 2015 (The Netherlands). The glasses are just like the Breathometer nominated in the category ‘Equipment and Services’. Voting is possible here.
Last weekend I happened to see a tweet of hotel The Pierre New York which invited its followers to The Pierre’s Holiday Tree Lighting Party. The Pierre New York, celebrates the lighting of their Christmas Tree by offering their guests a free cocktail if they take a little toy for charity!
We have recently written an article about the Christmas trees at the Claridge Hotel in London. For several years already they invite great designers to decorate their Christmas trees. They also organize a Tree Lighting Party just as the large department stores in London, New York and the ‘Bijenkorf’ in the Netherlands celebrate their ‘window lighting party’, since a couple of years.
The Pierre New York Hotel is trying to tempt guests to take along a toy for charity. A couple of years back I read about parties in Hollywood where Christmas trees decorated by celebrities were auctioned for charity. Nice idea to create a similar auction with your local celebrities!
Last weekend we’ve tasted two new hamburgers from The Frozen Butcher, the Iberico Burger and the Angus certified Burger. We really loved their taste! On their website we learned that The Frozen Butcher has a whole range of burgers aside from the Iberico and Angus burgers; a Wagyu burger, a US beef burger, a lamb burger and an organic burger.
The burgers are immediately frozen after production by using special freezers to guarantee the true butcher’s quality. This technology enables them to produce without artificial preservatives, colouring agents or other additives.
At SIAL Innovation 2014 the Frozen Butcher won the award in the category Meat Products. The jury, made up of independent experts, selected the concept as winner because of the premium meat quality, the clean design of the packaging and the valorization of the country of origin.
Great way to use these burgers in a burgerbar; your guests can pick their own meat, each with another taste, another origin and another story! Give your guests a choice in buns and ingredients and let them design their favorite burger at your restaurant. ^Marjolein
By end-2015 autonomous flying robotic waiters will be deployed at 5 outlets of the Timbre Group in Singapore. Infinium Robotics Pte Ltd chief executive officer Woon Junyang signed a Memorandum of Understanding with Edward Chia, managing director of Timbre Group, on 31 October this year.
Prime Minister Lee Hsien Loong observed an autonomous flying robotic waiter serving food during a demonstration at Singapore’s National Productivity Month 2014 Launch Event at Suntec Singapore Convention & Exhibition Centre.
The costs are high but the flying robotic waiters could be a solution for the labour-crunch in Singapore and the robotic waiters do allow human waiters to focus on higher-value tasks such as explaining the menu, upselling and getting feedback from customers. At this moment both Infinium Robotics and the Timbre Group are seeking productivity-related government grants to help offset deployment costs.
Do you want to know more about these robots? CNBC did an interview with the owner of Infinium-Serve and had a demonstration in the studio.
StayAwesome is a young company that is constantly searching for original products to produce and to launch on the market. In this way they would like to create an awesome lifestyle for people.
StayAwesome No.1 is a designer table that people can use at the park, in the garden but especially on the beach. For the design of the table, StayAwesome joined forces with designer Rogier Daamen. The designer table looks like there is a shovel stabbed in the sand. Besides that, the table looks original, the table saves a lot of space and makes sure that food and drinks do not end up in the sand.
StayAwesome works together with Inmade, that is a producer within the prison system in the Netherlands. It is a factory located in Alphen a/d Rijn where prisoners are responsible for the production of StayAwesome No.1. The prisoners are given the opportunity to improve their lives. StayAwesome No.1 is currently the only one of its kind and soon available in their webshop.
The Greenville House of Pizza in New Hampshire is offering its young customers the chance to earn free slices with homework and good grades. The strangest marketing actions are organized to inspire young people to earn a free meal at a fast food restaurant. Last year for example, we read in an article that girls could get a free slice of pizza if they showed their “boobs” in a Pizza Place in Illinois. (Not) a good example of trying to get more guests through community involvement. 😉
The owner of the Greenville House of Pizza, a 28-year war veteran helps young people with their homework and treats free pizza slices if they get an ‘A’. In addition, students can do their homework in his “Study Hall Special“ until five o’clock in the afternoon and in the meantime enjoy a slice of pizza for only 35 dollar cents. The owner even helps with the homework, if he understands the subject!
My youngest daughter is currently in high school and sometimes I hear that she didn’t consume her lunch but ordered a pizza with friends instead. Knowing this makes the action above much more sympathetic and that occasional pizza slice is eaten anyway! ^Marjolein
Coffee has gained a more exclusive status over the past years and there are a lot of connoisseurs nowadays. That said, most of the coffees are brewed hot and the (re)introduction of a cold brew method might bump into some doubts.
The classical Dutch brewing method dates back to the Dutch East India Company period. With this method cold (ice) water drips through the ground bean reservoir. Making a pot of coffee takes four to six hours, the result is a less bitter and less acid coffee. The cold coffee barely oxidates and therefore has a longer shelve time. The Dutch Coffee contains zero calories because the fat in the beans doesn’t dissolve in cold water.
The design of the classical Dutch Coffee machines, or installations, dates back to the trade of the Dutch East India Company. The elegant design is a fusion between Dutch stolidity and Asian craftsmanship.
The various tastes of the coffee bean are well preserved by the cold brew method. The founders of the ‘Dutch Coffee’ company, Jits Krol and Robert Nijhof, say it’s even strange that we’re brewing coffee hot. This tradition probably started back in the days when it was more hygienic and healthier to brew coffee with boiled water. It does have a negative impact on the taste though.
The website www.dutch-coffee.nl/en shows a variety of serving methods, brew-experiments and the machines of course.
In our humble opinion a chef can’t get a better tribute! Eight chefs who have ever worked for and are inspired by Alain Passard, have jointly catered a dinner in honor of his cooking style. Initiated by Le Fooding and sponsored by San Pellegrino. ‘Alain Passard et les Arpégiens’; Björn Frantzén, Sven Chartier, Mauro Calagreco, David Toutain, Tatiana Levha, Bertrenad Grébaut, Marc Cordonnier and Ludo Lefebvre.
Vegetables, respect for the product, watching and listening to the product, the product of this moment has the most flavor, be careful with heat and a fine balance between fat and acid. A great tribute to Alain Passard.
Great idea to organize a similar tribute to a Dutch chef around the presentation of a magazine or book, like the ‘Lekker’, the GaultMillau (from the Netherlands), ‘Grootspraak’ or around a special edition of Delicious.
The Grand Hyatt Melbourne has launched its ‘Leave it at Hyatt’ service, enabling visitors to safely store their belongings on site, ready for their next stay.
We have been writing about small hospitable gestures for quite some time now and this is one great example. ‘Leave it at Hyatt’ is facilitating frequent visitors to travel lighter or in case they are a bit over packed for one return flight, to pick their luggage up the next time. According to the Australian Business Traveller, regular guests can fill out a form and leave items at the reception (all within reasonable proportions of course). When they return, guests can get their items delivered to their room. Clothes can even be dry-cleaned if requested!
A similar service like ‘Leave it at Hyatt’ is sometimes offered at wintersporthotels. Having the ability to leave skies and ski shoes at the hotel enables the guest to travel lighter. On the other hand, hotels are assured that the guest will return! Nice small gestures. What small hospitable gesture can you offer your guests? ^Marjolein
Hotel Casa 400 launches storytelling website ‘Home To 400’ and shares its history by the motto “Mi Casa es su Casa ‘.
In 1957 Gabbe Scheltema, Frits Bolkestein and the late Nol South took the initiative to introduce a successful student hotel concept from Copenhagen in Amsterdam in Copenhagen. They wanted to offer a solution to the lack of student housing and wanted to solve the increased demand for hotel rooms in the peak summer season as well.
The hotel pays tribute to the founders and 57 years of history by launching a unique website with stories from students, staff and visitors of Casa 400. The accompanying video for instance tells the story of the housekeeping staff, but there are also extensive written stories about (former) residents.
Besides stories that are published already the website will gradually be supplemented with stories of all students, employees and guests. It is one of the best examples of storytelling in the hospitality industry nowadays.
Guests from hotel The Dylan in Amsterdam can virtually shop in stores around the hotel via the tv screen in the room. Luckily the hotel is positioned in the shopping area ‘The 9 streets’, with a lot of boutiques.
Once the order is paid, distributer PostNL makes sure that it is delivered in your room within one hour. Return items that don’t fit can easily be dropped off at the hotel reception. The service is a collaboration between The Dylan Amsterdam, 9straatjesonline.com and PostNL.
The www.9straatjesonline.com website offers virtual visitors the opportunity to browse online through the range of 40 boutiques without taking one step out of the door. The Room Shopping concept launched earlier this year with a temporary ‘Room Shopping Package’. Although the package is not available anymore, the unique Room Shopping service remains. The initiative is a nice extension of the hotel’s service as well as a strong promotion of the shopping area.
The first mobile breathalyzer for smartphones is now available in the Netherlands. Through the Breathometer app the Breeze informs users quickly and accurately on their blood-alcohol results. The Breeze is designed to stimulate occasional drinkers to maintain control over their alcohol consumption and make safer and healthier choices.
The Breathometer Breeze turns a smartphone into an accurate breathalyzer within seconds. The Breeze works through a wireless Bluetooth connection, has no warm-up time and is always ready for use. The advanced sensor technology allows precise and fast results possible. If used daily, the battery will last for about 16 months. The Breeze comes with a money belt clip, a key ring holder and a separate mouthpiece for hygienic sharing of the Breeze with friends.
Distributor Tipping Valley BV introduces the Breeze from Breathometer Inc. The Breeze is a nice gadget. A combination of ‘nice to know’ and ‘need to know’. The Breathometer app provides the blood alcohol level quick and accurate on the smartphone screen. In addition, the app provides the function ‘home safely’. The app shows how long it takes until the alcohol is gone from the blood and when people are sober or ‘back to zero’ again. The app can even assist in arranging a taxi through Uber or a local taxi company. In the future, it is also possible to find local restaurants via this app or book a night in the nearest hotel. The app is available for iOS and Android smartphones.
Last Sunday at the ‘Wine Weekend’ wine fair I spotted the ‘Vino Casino’ game. ‘Vino Casino’, as you can see in the picture is a specially developed BlackJack table, representing a large world map and different vintages on the side.
The game begins with a wine tasting, without seeing the label. Through smell, taste and look participants need to indicate the country / region and the age of the wine. Blackjack with taste thus! The casino chips, which are distributed in advance, must be deployed on both the country and the age groups. When the country or year is correct the number of casino chips is doubled. You can agree in advance how many bottles to taste at this blackjack table. The one who has the most casino chips at the end of the flight, is the winner.
This game is perfect to teach your staff or guests more about wine, in a fun and playful way. It gives a competitive element to a tasting and selects the real ‘wine connoisseur’ among your friends and colleagues. ^Bram Kosterink
Desserts shared by the whole table, like a Christmas wreath from meringue, is one of the fine examples you can come up with for Christmas. If you have great examples you’re willing to share, we love to mention it as inspiration.
On a regular basis we hear that the ideas we show at our website are not in line with the daily reality of the restaurant or hotel entrepreneur. There is too little time to bring ideas, with your own twist, in practice. Earlier this year we have written about the trend in Bistros to serve desserts for the whole table. Like a giant profiterole or chocolate balls which are broken at the table. It provides a lot of commotion at the table and is very easy to adapt to your own capabilitees!
Chefs with Michelin stars are sharing inspiration, Grant Achatz (among others from Restaurant Alinea in Chicago) for example inspires us regularly with video’s like this one about his menu with as dessert the chocolate ball. Inspiration other chefs can use for their own dishes. Pinterest can be another source of inspiration.
Wherever you look for inspiration, sharing a dessert with the whole table is special and cozy in the Holiday season. Last month I made a huge long profiterole, filled with lemon curd and sour cream and fresh fruit for a party. Profiteroles can be made in all kind of shapes, so it’s easy to adapt it to Christmas. Last weekend, I made a Christmas wreath from meringue with raspberry sauce, fresh red fruit and some holly leaves as decoration. Easy and fun to eat! ^ Marjolein
Create your own cheese. Mirjam van Hest offers chefs and businesses this opportunity. Interested? Feel free to contact her. Last month we wrote an article about the company of Mirjam van Hest, Mir’s Heart & Soul, and about the Amstel Cheese she designed with Chef Rogér Rassin (chef at the InterContinental Amstel Hotel and its restaurant La Rive). In this article you can read about how Mirjam got the idea for her business, how the Amstel Cheese is co-created and the flavour notes of the cheese.
Recently, she made a cheese with Edwin Kats, chef-owner of restaurant Noble in ‘s-Hertogenbosch, The Netherlands. Mirjam uses Dutch milk from cows which are grass-fed in the area between Heusden and Altena as the base for her artisan, extra creamy farm cheese.
“After I had literally earned my Michelin stars as chef in the Netherlands, I wanted to achieve more and look further. That is why I worked for more than four years as Executive Chef in Lebanon and China. I’ve seen and learned a lot. My new challenge is to make as many people possible, enjoy that knowledge. Making this cheese in cooperation with Mirjam van Hest is one of the ways to show my experiences. I’ve added a lot of herbs and spices from my voyages. The Noble cheese ensures a unique taste experience. The Noble cheeses is a delicious dessert but is a surprising appetizer as well and I have used the cheese in a couple of wonderful recipes.”
The Dutch recipes Edwin Kats created with his Noble Cheese are here! See here where you can buy the cheese.
The Dutch carrier KLM has teamed up with Airbnb for a promotion in which aviation enthusiasts can win a night’s stay in Amsterdam. The lodging would be inside one of the airline’s just-retired MD-11s. It’s listed on Airbnb as a ‘Spacious Airplane Apartment’ in Amsterdam. Airbnb says the Wi-Fi equipped two-bedroom lodging option also comes with two kitchens, a living room, eight “small” bathrooms, 116 windows and “a giant cockpit panorama window”. Unfortunately flying is prohibited. The Airplane Apartment is available for three nights only, Nov. 28-30 2014.
For all those who visited the Netherlands and did taste one of our most famous delicacies, the kroket, Febo created a special ‘kroket’ for the festivities around ‘Sinterklaas’. A kroket with a spiced biscuits filling. Their video explains it all! If you check #speculaaskroket on Twitter you will a lot of reviews on the taste.
Designer Ernesto D. Morales has designed a spoon made out of magnifying glass as part of a series of absurd products for his fictional company Object Solutions. The spoon is intended to enable the user to inspect each area of a meal prior to consumption to ensure the absence of glass, hair, bugs or other contaminants. The food can be eaten using the same implement. Restaurant owners worldwide shouldn’t be surprised if their guests start scanning their dishes before they start eating with this magnifying spoon, if the spoon goes into production! At this moment the only possibility is to subscribe for a limited edition at his webshop.
Ernesto D. Morales about the magnifying spoon: ““You may be the victim of needless contamination, but you’ll be damned if you’re ever caught eating it.”
If you live in Australia you can create your very own pizza for the Domino’s Pizza menu! You have to share it online with friends and family and earn a slice of the profit for every pizza you sell. This is possible at Domino’s Pizza new brand – Pizza Mogul.
If you’re living in Australia you could create your Mogul pizza and publish it on the Mogul app. At the app you find a lot of very special combinations! These pizza-entrepreneurs could make money with their creations, how much depends on how often your Mogul pizza is sold. An indication; Domino’s sold more than 12.000 Mogul pizza from the ‘Pizza Master’. The chain does encourage the contestants to donate to charity. Domino’s Pizza is very happy with this marketing experiment, they even created a Mogul Masterclass!
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