Especially for those special beer lovers who live in or near Rotterdam, the first beer boutique in the Netherlands will open its doors early February. A joint with the look of a boutique resambling the time of The Great Gatsby. A great place to relax and enjoy a special beer. Naturally, the old familiar lager remains on the beer menu. read more
Wim stands for Wine in Moderation and it’s a Dutch name for a man. In the Netherlands, the Royal Dutch Association of Vintners (KVNW) initiated the International Wine in Moderation initiative. The KVNW takes their social responsibility in the provision of wine very serious and wants to encourage responsible wine consumption by consumers. ‘Wim about Wine’ has to become the platform for the Dutch consumer to find tips and explanations about the moderation of consuming wine. read more
As far as we were aware Instagram is used to share pictures, clips and social cinema. KFC has launched a game on Instagram though, the ‘Colonel Saunders’ Kentucky Fried Chicken Football Challenge’.
KFC has launched “Colonel Saunders’ Kentucky Fried Chicken Football Challenge’, where Instagrammers can “play” on an American Football field across different animations on the social media platform. The game tags Instagram accounts, which players can click on to reach a new stage. KFC’s game utilizes 31 animations and 35 different Instagram accounts to tell the story of a short football game.
Great way to get more followers and likes with the Super Bowl less than a month away. Created by agency Wieden + Kennedy.
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, Starbucks takes wine and beer off evening menu at more than 400 stores nationwide. And will we spot a Food bowl mania in the Netherlands in 2017?
If you like to read the whole article, click the title. Enjoy reading!
De Krokodel
De KrokodelFor many Dutch snackers probably the solution: now you don’t have to choose between a Kroket (croquette) or a frikandel. These are both typical Dutch snacks. The krokodel is a Burgundian croquette with frikandel ragout. Jeroen Balkenende and Freek Haverman living in Breda (in the South of the Netherlands) came up with the idea. They went to chef Guilaume de Beer from restaurant ‘Breda’ in Amsterdam. He rolled the first krokodellen by hand, so that they could taste it during the ‘Frikandeldisco’ in Amsterdam at Café Sanders in September 2016. From there it went really fast. read more
Gin mayo by Mossel & GinIf you have ever eaten at Mussel & Gin in Amsterdam you must have noticed their gin mayonnaise, served with the food. The mixture of ‘Zaanse Mayonaise’ and Bobby’s Dry Gin has been created back in 2014, but is now also available to take home in a tube. The tube gin mayo can be purchased separately for € 1.95 at the restaurant. read more
With Happy Drinks The Battle 2017 Pierre Wind and the Trimbos Institute want to challenge the business schools for restaurant, catering and hospitality education to make alcohol-free drinks in bars and restaurants more exciting and diverse. Anyone can join The Battle: from the professional bartenders to home shakers who like to invent their own drinks. But Happy Drinks The Battle 2017 is perhaps most interesting for the business schools for restaurant, catering and hospitality education. The winner will earn the title Happy Drinks Master Shaker 2017, gets € 500,= in vouchers of bol.com and the winning recipe will be squeezed by Pinky Rose in a special edition handmade syrup. read more
An already backed project at Kickstarter: the Ullo wine purifier. This wine purifier claims it removes sulphites from your wine and thus prevents hangovers, only from wine of course! read more
SAYAH spekkoeklikeur
SAYAH spekkoeklikeur on the rocks
Indonesian coffee met SAYAH spekkoeklikeur
Cocktail met SAYAH spekkoeklikeurThe new bottle and the improved positioning of Sayah spekkoek liqueur is presented at the Dutch Horecava. The owners of SAYAH, the Pieplenbosch family, went looking for a more authentic look with as result a ‘Dutch Delight with an Indonesian twist’ on the label. As several drinks who have rebranded their drinks they also give guidelines at their website on how to drink the Spekkoek liqueur, either pure on the rocks or in the coffee (Indonesian Coffee) and you can experiment with cocktails. At their website they give the recipe of their signature cocktail which is the Ticket2Bali. read more
Chef Joris Bijdendijk has received the first designer shoe for chefs with Michelin-soles at the Dutch Horecava, the trade fair for hotels and restaurants. These professional work shoes are designed by chefs clothing company Chaud Devant in collaboration with the French tire company Michelin. They worked intensively at this innovative product for more than a year. The result is a series of shoes with excellent flexibility and an ingenious non-slip design that supports fast movements in several directions without losing its grip. This creates a safer working environment for chefs and lighter, more comfortable shoes. read more
Shotglaasjes kaas We are all familiar with the cheese platter and the combination with port. These shot glasses made of cheese will give you the possibility to serve something unique. Instead of port or red wine served in a glass you might consider serving a shot glass made of cheese on your cheese platter. The video of the Facebookpage of PopSugar food will show you step-by-step how these shot glasses are made.
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 is the new ‘just walk out service’ at Amazon Go going to change the way we shop? And in Sweden they spotted tiny restaurants for mice.
If you like to read the whole article, click the title. Enjoy reading! read more
Cheary chair by Haris Jusovic
Chicken chair by Haris Jusovic
Chocolate factory chair by Haris Jusovic
Hazelnut Chair by Haris Jusovic
Mama Banana by Haris Jusovic
Sit & Eat 1 by Haris Jusovic
Sit & Eat 2 by Haris JusovicHaris Jusovic, graphic designer from Bosnia, created a serie of different chair designs inspired by daily used objects like shoes, telephones, basketballs and food. The last category has a cheary chair, banana chair but also Italian dishes chairs, chocolate and hazelnut chairs. If one would make the illustrations of this designer for commercial use the food ones would be great for restaurants. read more
By the end of August the first edition of the The Ark Festival will take place. The special feature of this multi-day festival is that the party isn’t at a normal festival ground but on ‘The Freedom of The Seas’, a luxury cruise ship. The tour starts and ends in Barcelona after visiting Ibiza and Marseille. It seems that the festivalgoer loves special occasions and locations. We spotted festivals at bungalow parks, thermal baths and of course the fitness festivals.
The biological Amsterdam jenever (Dutch gin) brand Jajem existed 1 year late December, reason for a big celebration. Therefore, they sell 300 limited edition bottles of 1 year matured Jajem at their own Kopstootbar and they organized a great birthday party. 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 first crowd funding platform especially for the Dutch hospitality industry is developed: Hospitality Crowd funding Netherlands. The platform helps hospitality businesses to raise capital. Hospitality Crowd funding Netherlands brings investors and hospitality business in touch with each other, so that the Dutch hospitality industry can continue to innovate.
Article by Julia Soldic.
This year the Copenhagen-based Nordic Food Lab revealed another shocking new ingredient that had awakened the lab’s curiosity. The team had examined the re-integration of animal blood into our food chain.
The Nordic Food Lab was founded in 2008 by the brain and hands behind restaurant Noma, Rene Redzepi. The lab has, ever since, shown the world that the uneatable can be eatable if only your stomach can take it.
The famous Australian chef Justin North opened ‘The Burger Shed’ last year. He is the first of many chefs to develop a gourmet burger food concept. Because of the financial crisis in Australia, many customers choose for the opportunity of dining out inexpensively. ‘The Burger Shed’ is designed by Mima Design based on the concept; an inviting restaurant that expresses quality and affordability. The burger restaurant has brick walls, a concrete floor with elements of wooden pallets, raw materials and industrial lighting. Back-to-basics. The menu of ‘The Burger Shed’ focuses on the use of local and high-quality products. The menu offers four types of burgers (beef, lamb, chicken and Portobello), fish tacos and chicken tortillas.
Tripadvisor gives an overview of 10 jaw-dropping hotel pools around the world. Like the Hanging Gardens Ubud in Bali with a beautiful view over the rainforest or the swimming pool located at the 24th floor of the Holiday Inn Shanghai Pudong Kangqiao. The video above shows ‘The Library’ hotel in Ko Samui, Thailand. The name of the hotel pool ‘The Red Pool’ says it all. The pool is not made of the standard blue tiles, but of yellow, orange and deep red mosaic tiles. The pool looks like red blood, but the red mosaic tiles give a warming and special effect. The video is a bit long, but shows the inspiring design of the hotel. Look for the other pools at Tripadvisor.
Late 2013 Maison F opened in Paris, a high-end restaurant specialized in French Fries. They serve the fries with all their dishes. As guest you can choose the size (7 or 10 mm), with or without skin and the taste of the day fries. Clotilde Dusoulier, food blogger from the website Chocolate & Zucchini has eaten fries made of saffron risotto with her duck fillet. The fries are served with dishes that are prepared with products of the best craftsmen. They also have a bar with an extensive cocktail menu. Nice to visit when you’re in Paris!
Master croquette maker Piet Brink from ‘Van Dobben’ travels to Sotsji to make croquettes and ‘bitterballs’. He expects to make an average thousand per day that are sold in the ‘Holland Heineken Huis’. It was hard to arrange the paperwork for the import of frozen croquettes, this way the producer bends a problem into an opportunity.
Bidroom is a commission free booking website where hotels can offer rooms via a reversed auction. The guest selects a city and a room (3 to 5 stars and choice between single, double of triple) and within 24 hours hotels can make an offer, while the prices of competitors are visible. In the future Mark Bradshaw (CEO), Michael Ros (COO) and Casper Knieriem (CFO) want to generate revenue from advertisements.
In 2014, 2015 and 2016 Valentine’s Day is celebrated in the weekend. This means that you have three opportunities in a row to use all your Valentine’s weekend ideas! We gathered some fun suggestions for you here.
Last Sunday Joris Bijdendijk (Executive Chef Sofitel Legend The Grand Amsterdam ) organized a Lobster Night for the hospitality industry in Amsterdam at Restaurant Bridges. The goal of the night was to create more bonding between the Amsterdam hotels, restaurants and cafés. For € 35,- (drinks excluded) invited guests could indulge themselves with unlimited lobster and selected wines by ‘Kwast Wijnkopers’. Chef and DJ Ron Blaauw arranged the musical context.
The Golden Egg Bar is the latest restaurant design by BAM (Ballistic Architecture Machine) and located in Beijing. The design is a blend between Chinese elements and a typical American dining from the fifties. The polished Egg functions as a bar and service counter. The extraordinary combination of contemporary Sichuan cuisine and fifties dinner culture creates a vibrant and convivial dining atmosphere.
Nicky’s is a restaurant concept in Gandia Spain, designed by Oscar Vidal of Ozone Group. Nicky’s is part of a recreational center with cinemas, bowling, a playground, souvenir shop and ice cream parlor. Hispabowling, the source behind the recreational center, was used as inspiration for the design of Nicky’s. A lot of wooden materials is used in the restaurant and it has wooden tables and chairs, some armchairs and to highlight the bowling theme, pins hang on the ceiling. Pins are placed at the end of a long table, so it just looks like a bowling alley. A lamp has been designed using galvanized old wash-basins to add a funny touch to the place. Click here for more pictures.
Always take your favorite tea with you with the ‘Tea Clutch’ by Tea Bar in Amserdam. The ‘Tea Clutch’ is a convenient on-the-go packaging with fifteen tea filters and loose tea. The mini clutch is available in the flavors Choco Chanel, Champ Chique (champagne cassis) and Mango Madness. The packaging has a chic look and is sealed with a reseal able sticker.
The Wahaca Southbank Experiment is a temporary restaurant build of eight recycled shipping containers, arranged in two floors with panoramic views over the river and a tequila bar with terrace. It is a creative and innovative restaurant with retro chairs, lamps made from recycled soda bottles and a relaxing atmosphere created by neon lights. Artists Daniel Melim has made Mexican street art works at the outside of the building. Wahaca is a Mexican restaurant that serves Mexican market food and they experiment with dishes, every month there is a new special on the menu. Wahaca has several locations in the London area. Check out this video of Wahaca Southbank being built.
Starwood Hotels & Resorts guest loyalty program Starwood Preferred Guest advertises on Instagram. It is the first advertising campaign by a travel brand on the social media platform. The campaign runs through February 4 on mobile and desktop devices. The photos used in advertising on Instagram are already published by the brands and promoted within the feed of people who don’t follow them.
The check-in process at a hotel can be long and often much paperwork must be filled in. The Aloft Hotel in Manhattan has a solution: a digital key to open the hotel room. Guests receive a virtual key through the Starwood app, compatible with both iPhones and Android devices. The Bluetooth enabled system will open the door. With this technical development the hotel chain wants to attract young people and offer an additional service.
The Norwegian Burger King has performed a remarkable campaign: they gave way free burgers of their competitor McDonalds as part of their Facebook campaign. The campaign was meant to test the sincerity of their fans. The fans could choose whether they remained loyal to Burger King or would go for a free Big Mac. When the fan chose for the Big Mac, the fan was removed from Facebook. Although the number of Facebook fans significantly decreased, the involvement and interaction with the fine fans increased.
Hotel V Frederiksplein has opened six V lofts in the center of Amsterdam. With all the amenities of a hotel but the comfort of a city apartment, each V loft has the same style as the hotel with a mix of design and vintage furniture. Each V loft has a fireplace, compact kitchenette, bathroom, sleeping area and free Wi-Fi. During their stay, guests can use the breakfast service, bar, meeting rooms and the lobby of Hotel V.
A no nonsense restaurant, eating food as nature intended it: new in Rotterdam is ‘De Pasta Kantine’ (translated as the pasta canteen). Various pasta dishes, salads made from fresh and biological ingredients. Guests can also order half portions to taste a bit of everything. All dishes cost under € 10,= and are available gluten free, except the lasagnas. With the ‘Container for the neighbors’ suggestion guests are attended to take their leftovers home. A bottle of tap water costs € 1,= and sponsors to ‘Dine4Them’, a foundation dedicated to the Youth Care Agency and the Food Bank Rotterdam.
It might be possible to pay a snack at snack bar Febo by mobile soon. You need to scan a QR-code and the payment goes through a personal code on the mobile. After that the locker can be opened to grab the snack. To develop the app Febo started a collaboration with èM!payment.
Marriott organized the Travel Brilliant competition in 2013. Recently the hotel chain started developing the winning idea by Anjanna of a healthy vending machine, with for instance olives and dried fruit, in London. The idea is not new, but it’s interesting how a large hotel chain like the Marriott will implement it. The company is focusing more on content marketing around the competition and got a deal with websites like Fast Company, Wired and Mashable to support this.
From 23 May to 8 June 2014 the Hotel shabbyshabby project will take place in the context of the Theater der Welt 2014 festival in Mannheim, Germany. For this project creative geniuses, students of architecture and professionals have build the hotel room of their dreams, made from the city of Mannheim’s trash. The rooms have to consist of mostly used or recycled materials (except for the beds and bedclothes) and may cost maximum €250,-. Contestants can send in their designs until 31 January and will construct them in 20 groups at a purpose-built construction camp in the week before the event. With the project the festival organizers want to change the view of residents and visitors on Mannheim. The reception and breakfast room is centrally located at the National Theater, while the rooms are scattered across town.
If you are on a vacation in Dubai, want to dine out and love desserts, you should definitely eat at restaurant Stay at The Palm (One&Only resort). They have a menu that’s inspired by the French chef Yannick Alléno (three Michelin stars since 2007). By handing over the menus the waiter already warns you to leave some space for the dessert! And we must say that our meter desserts, prepared by Chef Kevin Lacote based on our tastes, was great! The method of serving is beautiful, a kind of ‘dessert wave’. Guests can also make a selection of friandises from the library, which will be served with your coffee. ^Marjolein
In the centre of Lieshout you will find the Bavaria Brewery café. Experience genuine hospitality in the Dutch area of Brabant in a contemporary atmosphere. You can drop by here for a delicious lunch, dinner and drinks. They also have a number of rooms, each with their own character, offering countless possibilities for a meeting, conference or presentation, among other things. More in the party mood? A birthday, anniversary or staff party, everything is possible. They also offer all kinds of arrangements such as motorised activities, (beer) games, workshops, tastings and guided tours. They also offer a Bavaria Brewery Tour for larger and smaller groups. Prefer something tailor-made? Then they will be happy to help you put together a tailor-made programme, of course with the conviviality known in this region. For more information on the packages and the restaurant, check out their website.
The winter sport season is kicking off. Skiers and snowboarders get in touch with new drinks and connect them with a holiday feeling. Spezi, made of cola and orange soda is one example, but there are many other examples. Surpise winter sporters with a German or Austrian soda in your bar or restaurant.
Cragels – the adventurous hybrid between a croissant and a bagel, the newest “famous” pastry of New York. Originating from The Bagel Store on Bedford Avenue in Williamsburg this is the snack that tries to challenge the cronut in 2014. Saturday January 25, was the first day that the bakery was serving flavored cragels next to the basic cragels and we were there to try them out! They were selling plain, chocolate, bacon-cheddar-egg and parmesan spinach cragels. Personally I was especially impressed by the way both items were actually to be found in the eating sensation. When you take a bite, the first you notice is the flakiness of the croissant but when you are really eating your bite you feel and taste the denseness of the bagel. On top of that the flavor is very full and I have to say the bacon-cheddar-egg cragel was a delight for the taste buds! Hospitality insiders already predicted it.. 2014 will be the year of hybrid foods and I would say, this is a great kickoff!^Leonie van Spronsen
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