Storytelling on stage becomes more and more popular in New York. Not just watching it but also participating. People tell all about experiences in about 10 minutes to 1,5 hours. The most popular is the Risk show, this show is known for the embarrassing character. Many people tell about their sexual experiences and stories. The evenings are organized in the Netherlands by the name ‘Echt Gebeurd’.
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A dozen of international chefs searched for an answer to the question if ecology and gastronomy go well together. The chefs organized a challenge to compose a meal of local products, while using as little energy as possible. The result was an unprecedented, uncooked meal with the original taste of the products. ‘Cook it Raw’ takes the chefs from destination to destination, to cook with local products at each location. Nespresso, a partner with the same values, is closely involved with the project.
The new Magisso Teacup, designed by Laura Bougdanos en Vesa Jääskö, has won a Red Dot award and makes tea drinking nice and simple. Thanks to the triangle bottom, it becomes easy to adjust the strength of the tea, without creating a mess. Watch the movie here for a drink instruction.
Domino’s Pizza created an app for the iPad, the Pizza Hero, to create your own pizza and to order it afterwards. User can knead the dough, spread the pizza sauce and add all preferred ingredients. The application is divided into 11 stages in which the game element is added of making it a race against the clock, prior to the order-phase of the pizza. By means of this application the ‘handmade’ aspect of Domino’s Pizza is stimulated.
QR codes have been generally used to provide consumer with more information about a product or company. Now Paperlinks used these square barcodes in mobile take-away menu’s. Guests can order and pay for their food by scanning the code with their smartphone. ‘The Order Takeout’ platform has been launched this month in a few restaurants in Los Angeles.
Brouha is new application that combines chip cards with mobile phone. If customers enter a store with a RFID chip embedded customer card, the entrepreneur receives a message. He can use this information to send an automatic of customized message to the shopper.
Several ‘grow your own’ initiatives are seen lately. ‘Make Cheese’ developed several packages to make your own cheese. These kits contains all ingredients, equipment and recipes. The package provides an estimated 8 cheeses. At the moment there is a mozzarella and a Canadian cheese kit, other cheeses will follow soon.
The Impact Coiffure is a barbershop that changes into a bar during the evenings. Although it is possible to have a drink during the day, in the evenings the emphasis is on socializing, even though it is possible to have a haircut. There are currently 2 affiliates, both in Nice, in which 2 dj’s perform every night.
In de US and Great Brittain bartenders are producing strange cocktails. As well giant ants, giant hairy spiders and grasshoppers are used as ingredients. Some insects are just for decoration, while others are roasted for a better flavor of the cocktail. The ‘Artesian Bar’ in London serves for example the ‘Langham Tea Punch’ in which you can find a baked tarantula and a scorpion. Nevertheless these insects are very nutritious and contain about 10 to 20 grams of protein.
McDonald’s announced a radical makeover for several restaurants in France. The foundation of the new interior design is the ‘root’, a floor to ceiling high space divider that creates distinct dining spaces. Integrated within the root are McDonald’s brand colors and digital kiosks which provide customers with the convenience of table side ordering. The restaurants will provide seating for larger groups, which is in contrast to current the restaurants.
ThinDish is a restaurant guide for Los Angeles that solely focusesses on restaurants that serve dishes with a maximum of 600 calories. The website offers the possibility to search for dishes at local restaurants and takes preferences such as special diets into account. Subsequently it provides complete nutritional information and the dishes can be ordered with discount.
Los Panderos is a Brazilian website that offers a subscription-based bread delivery. For around 33 dollars a month, the company will deliver 3 breads per week. The bread is made without preservatives, semi-cooked and can be stored for up to two weeks.
Restaurant De Librije strives for more innovation with flavors besides optic innovation of the dishes. Hence the restaurant has started this week with a special bread-innovation by placing a pot on the table in which special dough of fermented grains will rise. After finalizing the bread in the kitchen it’s brought back together with a dip of fermented apple and goat butter. According to Jonnie Boer of De Librije guests can expect more authentic flavors, which will be dealt with in an innovative manner.
The idea for this project of Marleen Jansen sparked after writing her thesis about the manipulation of product users. The table seesaw influences table manners and makes it impossible to get of the table during dinner. See the seesaw table here.
The Greenhouse Project is a project that’s created as a result of obesity and diabetes in the low-income neighborhood Cypress Hills (New York). This pop-up greenhouse will provide the population with healthy food and will have a capacity of 8,000 pound per 3 months. Because the area has many vacant lots, it has the ability to move multiple times per year. The organization has a presence in Manhattan with hydroponic projects at schools since 2010 and hopefully it will enter Cypress Hills soon. See the greenhouse here.
Culinary robotics company Next Robot unveiled its latest innovation, ‘Al Dente’, at the 2025 National Restaurant Association Show in Chicago. Designed to automate the preparation read more
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