Kromkommer crowdfunding
13-1-2014
Around 5 – 10% of the Dutch vegetable and fruit produce is wasted because the products don’t fit the ‘common appearance’. Kromkommer wants to use these weird shaped vegetables and fruits for an alternative series of soups. Therefore Lisanne van Zwol, Jente de Vries and Chantal Engelen started a crowdfunding campaign to raise € 25. 000,- and produce the soups themselves. Their goal is to motivate 20.000 crazy vegetable heroes in 2014. According to the ladies, someone is already a vegetable hero after buying one of the soups, because the content would otherwise be wasted. The collected donations will be used for purchasing vegetables from growers, transportation to the factory, production of the soups and design and print of the labels. Donators can choose from a range of rewards like tickets to the launch event (€ 10,-), a visit to the factory or one of the growers and a fair amount of soup packages (€ 500,-).
In 2013 Kromkommer collaborated with hospitality industry wholesaler ‘Zegro’ to reduce waste. With their Kromkommer concept the ladies are nominated for the ‘Horecava Innovation Award’ 2014.
Wine cellar Graham’s 1890 Lodge
10-1-2014
Graham’s 1890 Lodge, located in Portugal in Vila Nova de Gaia, was reopened after a renovation in March 2013. This stylish nearly 200 year old wine cellar was renovated by P06-Nuno Gusmão with the idea to create a timeless and total concept were it looks like some objects and spaces were already there from the beginning. History and modern are combined and the use of wood the wine cellar gives a quiet and clean look. Not only casks of Port are aged at the lodge but it is also a visitor center where you can see thousands port barrels, cellars and you can taste different types of port. The restaurant VINUM Restaurant & Wine Bar serves traditional Portuguese dishes with an international twist and because of a huge glass wall it looks like you sit between the vessels with port.
Start organic campaign
10-1-2014
Giovanni van Bronckhorst will kickoff the national campaign ‘Start organic’ on Monday, January 13. The campaign has been running since January 2 to January19 and stimulates people to buy healthy, natural and organic food. For each biological product bought, people get a sticker and with a full card (7 stickers) they can win various prizes such as a weekend in an organic Bed and Breakfast. For each full card sent, the organic sector will give ten pieces of fresh organic fruit, vegetables or potatoes to the children of the Giovanni van Bronckhorst Foundation.
Opening nhow hotel Rotterdam
10-1-2014
The first nhow hotel in the Netherlands will open in Rotterdam this weekend. After Berlin (2010) and Milan (2007), the four-star hotel with 278 luxurious rooms will open in the building ‘De Rotterdam’. The hotel is designed by renowned architect OMA/ Rem Koolhaas and combines contrasts with the latest technology. The hotel gives well-known artists, designers and local talents a platform to share their art. Nhow asked several local artist to show how they see Rotterdam, like the video above.
The sweet interior of Cioccolato
9-1-2014
The interior of bakery boutique Cioccolato looks good enough to eat. Cioccolato, located in Monterrey Mexico, is specialized in custom desserts and sweets for special events. The boutique is designed by Savvy Studio and derived from the existing Cioccolato but there is a clear differentiation. The interior is sleek and white with sweet brightly colored elements. Chocolate and pink sweetness is dripping from the tables and shelves.
World’s first burrito vending machine
9-1-2014
World’s first burrito vending machine is located at a 24 hours gas station in West-Hollywood. Customers can make a choose from five types of burritos: roasted potato with egg and cheese, uncured bacon with egg and cheese, chorizo sausage with egg and cheese, range chicken with beans and rice and beef with cheese. Customers can also add sour cream, tabasco or quacemole. The burrito is made in 60 seconds for $ 3,=. While waiting for the burrito, a music video is played on the screen.
Sushi with weed
9-1-2014
To celebrate the legalization of recreational marijuana in Colorado, the mini sushi chain ‘Hapa Sushi’ has introduced a special weed-food pairing menu to show guests that weed goes well with sushi. Sashimi that is normally served with wasabi is now served with a platinum cookie made of marijuana. In 2009 the sushi restaurant and TDA Boulder made a campaign to encourage smokers to come eat sushi to satisfy their munchies.
Amsterdam falafel in Washington
8-1-2014
People from Amsterdam aren’t impressed by the falafel shops in the city anymore. These shops were a walhalla for Scott and Ariane Bennett and it inspired them to set up a shop in Washington DC, because the city lacked proper falafel shops. They named it ‘Amsterdam Falafel’ and the shop grew into a franchise chain with 3 branches. People can choose from 21 toppings and sauces to create the ultimate falafel that can be served with French fries.
Press garbage together with bin
8-1-2014
Plastic waste is easily compressed to 50% of its original volume by the Plettum bin. This bin can help (small) restaurants, hotels and bars to save on waste costs. In the 25 liter garbage bag approximately 50 liters of garbage can be compressed. Do you have more tips to save on garbage? Send it to tip@spronsen.com.
Baby food in neighborhood restaurant
8-1-2014
Jorit Leijting from restaurant ‘Van de Buurt’ (translated as ‘From the neighbourhood’) recently started serving baby food for kids from 4-6 months, 6-10 months and 10+ months. The chef at the neighboorhood restaurant serves approximately 20-30 kids a week. Jorit Leijting: “It’s not a playground here, but we want to be hospitable to young parents.” The meals are produced by ‘De Kleine Keuken’ (translated as ‘The Small Kitchen’ ), contain no artificial coloration nor preservatives and can be stored for 3 weeks. The developer Kirsten Toeset offers the servings to restaurants and retail.
A guide for child-friendly hospitality industry
7-1-2014
‘Horeca Vlaanderen’ and ‘Vlaanderen Lekker Land’ have published an inspirational guide for a child-friendly hospitality industry named ‘Kinderen aan tafel’ (translated as ‘Kids to the Table’). The booklet provides a self-test for restaurant owners, practical checklists, tips & tricks for child-friendly service, menu suggestions, tips for plate decoration and additional services. Unfortunately it’s only available in Dutch.
Magazine for food related allergies
7-1-2014
Between the 74th and 98th floor of the Guangzhou IFC building in China the Four Seasons Hotel Guangzhou opened with 344 luxe rooms. It is the eighth hotel by Four Seasons in China, were this number stands for prosperity and wealth. The presidential suite on the 97th floor has a stunning 336m2 living area. See the video for an impression.
Opening eighth Four Seasons hotel in China
7-1-2014
Between the 74th and 98th floor of the Guangzhou IFC building in China the Four Seasons Hotel Guangzhou opened with 344 luxe rooms. It is the eighth hotel by Four Seasons in China, were this number stands for prosperity and wealth. The presidential suite on the 97th floor has a stunning 336m2 living area. See the video for an impression.
Dance more Drink slow with Armin van Buuren
6-1-2014
In 2006 Heineken launched the campaign ‘Enjoy Heineken Responsibly’ for responsible drinking. Today Heineken launched the ‘Dance more drink slow’ campaign as part of ‘Enjoy Heineken Responsibly’. The famous Dutch DJ Armin van Buuren wrote the track ‘Save My Night’ for the campaign and is the ambassador and protagonist in the video above. The importance of the campaign is to show responsible drinking in an inspiring way. The video will be showed in all countries where Heineken is sold.
Open happiness with Coca Cola
6-1-2014
Coca Cola stands for ‘Open Happiness’ and there is no better time to open happiness than Christmas. But first you need something to wrap a gift with and therefore Coca Cola placed billboards with free wrapping paper in various shopping centers in Belgium during December. Coca Cola and the Belgium creative agency Duval Guillaume have developed the billboard together with Clear Channel.
Lobster in a bird cage during reopening Diamond Horseshoe
3-1-2014
During New Year’s Eve, Paramount hotel owner Aby Rosen reopened ‘The Diamond Horseshoe’. The space is located under the Parmount Hotel and was originally opened in December 1938, but closed its doors in 1951. ‘The Diamond Horseshoe’ is a ballroom that not only serves the night life but also as a venue for theatrical performances. The space has undergone a renovation and features two bars, a kitchen and private rooms. During the reopening the show ‘Queen of the Night’ was played, a combination of performances, music, circus and food. During the show guests were served lobster in bird cages, whole roast pork and smoked ribs with cocktails, wine and champagne.
Noodle brand introduces hangover taxi service
3-1-2014
In the month of December, the English noodle brand ‘Kabuto Noodles’ has launched the service ‘Kab-U-To Work’ in London. Party goers with a hangover could use the ‘Kab-U-To Work’ service to go to the office. The passengers were picked up by taxi and got a bucket of hot Kabuto noodle soup, fresh orange juice and a bag with sunglasses, aspirin and mints. The driver played relaxing music during the drive to the office. After the great success in London, Kabuto Noodles plans to offer the service also at other places.
New hotels for 2014
3-1-2014
Telegraph gives a list of 14 hotels that will open in 2014. For example the Raffles hotel in Istanbul or the Anantara Doha Island Resort & Spa in Qatar. The video above shows the Shangri-La hotel in ‘The Shard’ building in London. ‘The Shard’ is the largest building of Western-Europe and offers a stunning view of London. The ‘Shangri-La’ hotel is located from the 34th to the 52th floor of the building with 202 rooms, an infinity pool, a cocktail bar and a signature restaurant and lounge. For more hotels, visit Telegraph.co.uk
Offline dinner
2-1-2014
This article is only available in Dutch.
Your own 3D pasta
2-1-2014
Italian pasta maker Barilla wants guests to design their own 3D pasta in a restaurant within a number of years. Barilla started a collaboration with TNO Eindhoven, that develops a 3D food printer. Barilla wants to equip restaurants with a 3D pasta printer, so guests can bring their own design on a USB stick and get their own designed pasta served on plate. The Italian pasta maker is interested in the delivery of the pasta dough that the 3D pasta is build layer by layer. However, the study of the 3D food printer is still early.
A wrapped metro
2-1-2014
Creative agency Sisaprod has surprised passengers of metro line 8 in Paris. With fuschia wrapping paper and tape, they have covered every surface on the inside of the metro. The metro was one big gift inside. With this action, the agency has gained a lot of publicity on Social Media.
Collaboration Carlton Oasis and Intratuin
30-12-2013
The Carlton Oasis in Spijkenisse (The Netherlands) works together with Intratuin in Rhoon and Rhoon Groenprojecten BV to decorate the hotel in Winter atmospheres. The hotel buys its Christmas and buffet decorations from the local garden center, that decorates the lobby as a return of favor.
Chocolate paintbox
30-12-2013
This paint box will surprise everyone that receives it. The paint tubes are replaced by chocolates with different fillings. The labels show the flavors. Designed by Nendo and and shot by Ayao Yamazaki.
Chopstick straw
30-12-2013
Chopsticks are made in various sizes and designs. Not everybody can use these utensils properly, and you’ll have to drink from the bowl if you’re eating for instance a noodle soup. This will be history with the chopstick–meets-straw design by Julian Lechner.
Happy holidays
24-12-2013
We wish you all the best for the holidays.
Best wishes from Laura Stoter, Marjolein van Spronsen and Armand Sol of the Van Spronsen & Partners Group.
