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 sleeping in a Van Gogh painting and a sweet pizza topped with cotton candy.
If you like to read the whole article, click the title. Enjoy reading! read more
vandeStreek beer brewed the first alcohol-free IPA in the Netherlands. Nowadays, a lot of people love to drink alcohol-free beer (last year we consumed a whopping 18% more of alcohol-free beer in the Netherlands), but a real good and tasty alcohol-free IPA we haven’t seen yet. From now onwards, you can drink an alcohol-free IPA and drive or go the gym. The brewery is working at their Playground beer series and the IPA is one of them. It’s a limited edition, once the beer gets successful more will be brewed. read more
Bad Larry’s, the first-ever Cold Hard Coffee, is launching in the United States this May. Using local cold-brew company, Blackeye Roasting Co. as the source for its coffee ingredients. Bad Larry’s blends cold brew with malt for a sweetened and smooth boozy coffee. A perfect drink if you need a boost during a night out with friends. read more
Last week Remia introduced their new ‘Bikkelsauce’ and to celebrate this, they introduced a new phenomenon: the ‘Bikkeltable’. On this special, custom-made, foil-wrapped table guests can enjoy a big portion of fries with sauce. The first ever ‘bikkeltable’ was introduced last Friday at Lunchroom Kruimeltje in the Dutch city Krimpen a/d IJssel, the city where the recipe of the Bikkelsauce was born. read more
Recently two 4D-cinemas opened in France and Norway. Watching movies at these cinemas will become even more exciting. During the movie, physical effects will be synchronized with the movie. In the Netherlands we currently have two small 4D-cinemas. There’s one at amusement park the ‘Efteling’ and chances are you’ve watched a 4D-movie in ‘Dolfinarium’ (Europe’s largest marine mammal park). read more
The Cheese Bar in Camden, London celebrates and promotes the best of British cheese by making irresistible grilled cheese sandwiches. After a successful crowdfunding campaign (reaching the funding target of £130,000 in 5 days), Mathew Carver has opened his first permanent restaurant located in the historic Camden Market on the 23rd of March. Mathew has been selling his sandwiches from The Cheese Truck (a converted 1970’s ice cream van) named ‘Alfie’ since 2014. From foodtruck to a real restaurant. read more
The Ter Marsch & Co pop-up burger bar in Amsterdam exists one year, time to celebrate! To do so, a special burger and fries sauce called ‘Wiedewietsaus’ has been developed. The biologic cannabis-infused mayonnaise is an ode to the Dutch and Amsterdam weed culture. The Wiedewietsaus is served in three hospitality businesses of the Ter Marsch family. This April Fools’ Day joke was so successful that they will be selling the Wiedewietsauce as from the end of this month. read more
No ice popsicles but cake bars or cake-on-a-stick, a new dessert at the Giovane Café at the Fairmont Pacific Rim in Vancouver. The executive pastry chef Jeffry Kahle and his team created a collection of delicious flavours for their new line of Cake Bars. Choose from Raspberry Krunch, Coconut Pineapple, Chocolate 99 or Banana MC. read more
In May 2017 a concept of (music) entertainment, food and drinks will open near The Hague Central Station. The MingleMush concept will feature fifteen food stands with different cultural foods, three bars, terraces, arcade games, a library with conversation pits and a stage. A combination of parties, live bands, events, spoken word, readings and singer-songwriters makes MingleMush a hospitality mishmash. read more
The Bletchley is a new cocktail bar concept inspired by the works of Alan Turing (mathematician) and the fictional spy Sherlock Holmes. Are you a real mathematician, have you ever fantasized being Sherlock Holmes or are you good in solving puzzles? Than you should go to The Bletchley in Chelsea, London. At The Bletchley you’ll only get your personalized cocktail once you’ve cracked some puzzles, so they invite you to show your detective skills. 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 Dunkin’ Donuts with a Dutch twist and a pop-up restaurant in the Wolvenplein prison in Utrecht.
If you like to read the whole article, click the title. Enjoy reading! read more
How sports is getting affected, in a positive way, by the newest technology. interactiveSQUASH is an example of how sports and technology can influence athletes in a positive matter. read more
Last week, Coca-Cola launched its new brand: FÏNLEY in the Netherlands . FÏNLEY is a refreshing, alcohol-free, and low-calorie beverage which you can drink as refreshing drink in the afternoon or as a mocktail in the evening. It will be available in 6 surprising and sophisticated flavors at supermarkets, a few cinemas and gasoline stations. read more
Although CuliAir can’t been seen as a trend anymore, it remains special to see that the concept is still named as a ‘trend’ on various websites. The concept was initiated by masterchef Angélique Schmeinck in 2003. CuliAir is a culinary enjoyment at the highest level, literally and figuratively. If you want to experience something special, from the beginning of April till September it’s possible to book a diner in this floating restaurant. The restaurant consists of 14 spots and is a once in a lifetime experience that’s expected to stay trendy in the upcoming years as well. read more
Spring officially started last week and we’ve already had a few days of sunshine. Hopefully the start of a sunny summer period. Summer also means… ICE CREAM! What can we expect this summer as it comes to ice cream? We have seen a lot of videos about the Hawaiian Shave Ice which is basically nothing more than shaved ice! 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
The Epiphany hotel in Palo Alto has a very special chandelier in its lobby. The high-tech lamp is designed by IDEO Digital Shop and consists of hundreds of light bulbs that can all move and illuminate interdependently. The lamp responds to data streams of online media such as social media and information from the internet. When someone posts a message about the hotel on Facebook or Twitter the lamp responds, but the lamp also gives a reflection of the weather. The lamp also response to movements in the hotel, for example when someone walks up the stairs.
The exclusive champagne served in the VIP-boxes during the FIFA World Cup 2014 is also available in the Netherlands. FIFA worked together with Taittinger to introduce the special World Cup 2014 edition of the popular Brut Réserve Champagne: the Taittinger official champagne of the 2014 FIFA World Cup. This limited edition has a label with 3D effects that make it look like footballs are literally shooting from the bottle. In cooperation with distributor Wine4Business the Taittinger official champagne of the 2014 FIFA World Cup is also available in the Netherlands through www.wkchampagne.nl.
After the Cronut™ and the Milk & Cookie shot, Dominique Ansel introduces his newest creation the Waffogato. The Waffogato is a combination between a waffle and the classic Italian dessert affogato. Affogato is made of vanilla ice-cream topped with a hot shot of espresso, one of his favorite desserts. The chef wanted to create a dessert served during breakfast and came up with the Waffogato: a combination of sweet, salty and bitter. It’s not actually a waffle but Tahitian vanilla ice-cream in the form of a waffle made with bits of Belgium waffle, pearl sugar for the crunch and a little sea salt. The ice cream is topped with hot maple syrup spiked espresso. Tapioca pearls release from the waffle when it melts and give the dish more texture. The Waffogato will be sold in his bakery from Friday, 9 May.
Accor Hotels introduces its newest worldwide online check-in-system where guests will save time during their arrival and departure. After the guest made his booking (via the website, mobile application or phone) he is supposed to check-in online two days before arrival. On the day of arrival the guest will receive a SMS with the room confirmation, practical information and a notification that the key is ready. The guest only has to pick up the key at the reception, to check-out the guest needs to give the key back to the reception and will receive an invoice by email. At the end of 2014 the system will be implemented at more than 30% of the hotels.
Boston Pizza has launched a new marketing campaign named ‘Pizza Game Changers’. Through the new website, pizza lovers can order some new menu items and they can vote for new pizza innovations. Some innovation ideas are pizza mints, a pizza cake and a pizza protector. One of the new menu items is the Pizza Taco. The Pizza Taco is a small pizza available in chicken/bacon or pullet pork and is shaped into a taco shell. The pizza taco shell is filled with salad, vegetables and sauce. Perhaps a lot easier to eat. The new menu items are available until 1 June.
Thrillist.com gives an overview of 21 restaurants and bars converted from different buildings. Like ‘The Airplane Restaurant’, a restaurant located in a 1953 US Air Force Boeing KC-97 Stratotanker. Or the ‘Crop Bar and Bistro’, a gigantic 1925 bank with marble columns rebuilt into a restaurant with high-end dishes and an open kitchen. The video above is from ‘The Liberty’ in Boston. Previously this building was a gigantic prison, built in 1851. After a massive renovation, the building converted into a hotel with five chic restaurants and bars. Take a look at the complete list here.
It often happens that restaurant guests not eat their whole dish, because the dish was larger than they expected. The German Food Bank ‘Düsseldorf table’ and agency ‘Ogilvy & Mather Germany’ launched the campaign ‘All you Can Eat’. Participating restaurants can place a sticker on the menu next to the dishes that tend to be served larger than guests can estimate. Guests have the option to choose for a smaller portion at the same price. The saved money will be donated to the food bank.
Friedjof Kempenaar initiated a vega pop-up restaurant in Rotterdam on 11, 12 and 13 April and is now aiming for our capital. Although he is not a vegetarian, he is intrigued by cooking without fish and meat and is convinced that the available vegan dishes in restaurants deserve an uprgade. While he is looking for a location in Amsterdam to sit 70 people per evening, you can delight yourself with an impression of the latest edition here.
It’s actually strange in the hospitality industry; there is quite a stir around guest taking pictures of their dishes. Some chefs and their guests are annoyed by the flashes of the cameras, others go a step further and give guests the opportunity to shoot a perfect picture! Yet there are still a few restaurants that showcase their dishes on the website, the menu is usually hidden in a pdf file. Weird in a time where young people (particularly up to 35 years) communicate through pictures (Instagram).
Online Menu wants to change this. They place your dishes with photos on the homepage . In addition, they provide insights in your potential guests and audience. Guests will also have the opportunity to write a review. On the website guests can filter the online menu labels and ingredients, see how other guests rate the dish and have a look at combined side dishes or drinks that were combined with the menu. A reservation module is build in. This system can be used to increase the service; it is in fact linked to a reservation website. Nice to know that the Smith family is coming for dinner for the 10th time.. And you could offer them a menu with their favorite dishes.
Last November Hudson Bar & Kitchen opened in Rotterdam. The restaurant starts the outdoor season appropriately by opening a special art terrace. Artist Tinus Teder took the look and feel of the restaurant to the terrace and was inspired by contemporary culture, love of life and street culture. His style is characterized by influences from pop art of the 60s.
Aukje Visser and Gerbrand Nicolai from Dokkum (The Netherlands) started with selling biological meat online. Even better, all the biological meat they sell comes from the Netherlands and their beef comes from farmers in Friesland they personally know. By using special techniques the entrepreneurs can guarantee that the meat is chilled for at least 48 hours and is sent by regular mail-order.
Buzzfeed made a video with an overview of the most populair midnight snacks after going out. The Netherlands isn’t mentioned, what is our most populair drunken dish?
The most northern part of North Holland gets its own local market under the name of ‘De Kroon van Holland’ (translated as The Crown of Holland) on 3 and 4 May . For tasty snacks from the region, local gems and local quality produce visitors can go to Anna Paulowna. During the weekend there are several demonstrations and workshops. There is for instance a BBQ workshop by Andy McDonald from ‘Echte Stokers’ in Schagen, Andrea van Lieshout teaches you how to create delicious dishes with Texel Asparagus and Ans van den Burg shows how to make real Wieringer Shrimp croquettes. Both Saturday and Sunday closes with a local produce dinner. Sign up for the workshops via www.facebook.com/kroonvanholland.
On 12 and 13 May 2014, the first Dutch fair by and for bartenders will be held under the title “The Perfect Serve Barshow”. The Westerliefde and WesterUnie in Amsterdam are the stage for seminars, tastings and competitions with ‘guest experience’ as communal interest. A sneak peek in the program shows that Steve Okhuysen, bartender and owner of Old Fashioned Cocktail & Absinthe Bar in Ghent, Belgium will tell about the mythical Absinthe and Andrew Nicholls will elaborate on the diversity, quality and versatility of rum with the Authentic Caribbean Rum label. See the full program here.
Not every restaurant is happy with guests who post food photos on Social Media. The photos are often blurry or improperly exposed whereby the dish looks unsavory. To give guests the opportunity to shoot professional photos, restaurant El Burro in South-Africa placed a portable light studio in the restaurant. Guests can choose various colored lights and once they have chosen the perfect mood lighting, they can take a photo and upload it on Instagram with #dinnercam. The device is developed by MWEB Wi-Fi network. Guests receive a free copy of their photo.
To promote the buffet, caterer Albron uses Magneet Visual® signs at Center Parcs. The sign works with a magnetized sub layer and a top layer with printed images on PVC-free foil that contain an iron coating. At Albron Center Parcs two layers of Magneet Visual® are used, one with a chalkboard-look, the second consists out of outline cut products that can be manually adjusted. The system is developed by BSB Reclame.
Ten Dutch top chefs will work together during the Gastromarket ‘Food from Heaven’ on Thursday 29 May and Friday 30 May. Ten top chefs from ten restaurant in The Hague will serve ten dishes at Michelin star level, in combination with music and a food market. Participating restaurants are: Zwetheul, Savelberg, Calla’s, Hanting, Brasserie NL, Savarin, Villa la Ruche, Des Indes, Pearl and Brasserie Brut. A ticket costs € 100,=, you can find more information here.
In May Haagen-Dazs will introduce two special ice cream flavors in Japan. The ice cream brand comes with the surprising flavors carrot-orange and cherry-tomato. These ice creams contain only 8.5 percent milk fat and are a lot healthier. We already know juices with the flavor carrot-orange so why not ice cream? With these flavors the brand responds to the current hype of healthy food.
Looking for a new job? Do you love brunching for free and Aperol Spritz? The ‘Aperol ® Brunch Society’ in America is looking for a new ‘Chef Brunch Officer’ (CBO). The CBO will visit several restaurant hotspots to taste the Aperol Spritz cocktail and makes sure the staff makes the right Aperol Spritz cocktail. The recipe: 3 parts Prosecco, 2 parts Aperol and 1 part soda. The CBO will visit restaurants twice every weekend, all summer long, gets a free brunch with friends and get paid for it! To apply, people need to upload an Instagram video of 15 seconds with #Brunchforaliving @AperolUSA and tell why they have to become the new Chef Brunch Officer. Click here to see a number of applications. Nice inspiration for restaurant owners: as restaurant you can invite a regular guests to taste new dishes.
To create a good image of a hotel, a video is often used. A great way to promote the hotel is by a drone, like the video above. A drone can capture angles and views of the hotel that couldn’t be captured before and is relatively inexpensive to use.
#Throwback Thursday. We started in August 2007 with horecatrends.com / hospitalitytrends.eu, in July 2009 we posted an item about the Slow Cow drink from Canada. This brand advertised with the slogan: “This can contains a one week vacation”. A drink with soothing ingredients to relax, so the opposite of energy drinks. The drink has been working since 2008 to conquer the world from Quebec, Canada. On their website, they even posted that the drink will be sold in more than 50 countries in 2025! So they do think that the world really needs to relax.
On 5 May people in Amsterdam eat together during the “Freedom meals”. In restaurants, parks, homes and on the streets of Amsterdam thousands of citizens share tables. Various organizations and initiatives connect people through food. There are five StreetDinners organized by Bite Me throughout the city, where fifty volunteers cook in ten kitchens and collectively serve it for the visitors of these local events. Next to that, a huge dinner is organized at the IJ (1000 pax) and in several other local dinners are organized in the districts, see this link (Dutch) for an overview.
In Utrecht there is a discovery center developed by ‘Initiatief Domplein’ together with the municipality of Utrecht and the ‘Rijksdienst voor Cultureel Erfgoed’ (National Heritage Board). The DOMunder is located beneath the Domplein and it’s a place where visitors learn more about 2000 years of history through Roman, Carolingian, Romanesque and Gothic remnants in about 75 minutes. With a special flashlight, visitors can explore archaeological findings. The DOMunder is open for visitors from 3 June onwards.
In Rotterdam, the collaboration between Bjorn van Dijl and ‘Schmidt Zeevis Rotterdam’ resulted in culinary hotspot ‘Salt & Tasty’. The restaurant measures a hundred square meters and has a large outdoor terrace as well. Salt & Tasty is located opposite to the new Rotterdam Central Station, at the Kruisplein. The refrigerated display is daily filled with fresh fish by Schmidt Zeevis and there are various salads and sandwiches available in the restaurant.
Today, Earth Day is celebrated around the world. This day positive attention is requested for global issues surrounding nature, the environment and climate change. With the main focus on reflection and enjoyment. In the hospitality industry, we are seeing more and more examples of less food miles, organic and local products, but also the processing of ‘forgotten’ vegetables and meat such as rooster, goat and goose. In addition, we have the debate about whether or not to serve tap water (in Europe). Yet we still see that ‘special’ water is served from glaciers from the other side of the world ….. But you can also make “special” water in a simpler and more sustainable way. Last weekend I served my ‘special’ waters at our Easter dinner. Several courses, with each course another water. I just used tap water and added herbs, lemon , rhubarb and beetroot, depending on the taste of the dish. Nice and simple. And just like wine, it’s nice to see if the taste actually blends well with the food. The water with beetroot / lemon and mint tasted great with the starter of smoked eel and the water with rhubarb was very subtle which combined well with dessert. A nice sustainable gesture; the water from the tap and the herbs and vegetables from nearby! And even for those who do not drink alcohol, it’s a party! My suggestion for Earth Day.^Marjolein
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