Popcorn remains a popular product to experiment with, even in 2018. The latest taste we have encountered is ‘beer popcorn’, popcorn with beer flavors. Created and made by Pub-Corn, which has several alcohol infused popcorn flavors in the assortment, like Irish cream and Pina Colada. read more
While we were checking new sources for pancake inspiration we came across a press release from Sonic Drive In in February 2017 about their returning breakfast item: The pancake on a stick. Perfect for those who love pancakes and sausages. It has been an item at their breakfast menu before and although we can’t find it at their current menu we would love to share this inspiration with our European audience.
During the Dutch Horecava GRO (Green Recycled Organics) presented the Blended Burger® to the hospitality industry. This hamburger new style consists of a tasty mix of oyster mushrooms grown on coffee grounds and high quality Dutch milk beef. A healthy, tasty and responsible alternative for the traditional burger and yet another initiative to gradually reduce our meat consumption. read more
Moonshine Raceway is a new sporting activity which provides the opportunity to experience the thrills and spills of REAL motorsport. It’s safe, inexpensive and great fun! Drivers will be invited to take the wheel of one of 10 perfectly performance matched top range super-cars, using real steering and pedal controls to pilot their cars to victory. The first Moonshine raceway opened last year at the pub and microbrewery ‘The Four Thieves’ in London. Would these kind of funny and attractive arcade games lure people back in pubs?
Setsuzo Tanaka, the technical development manager at D&T Farm
Mongee Banana, pronounced as ‘mon-gay’, is a new fruit product from Japan and has an edible peel. The name ‘Mongee’ means ‘incredible’ and is grown by D&T Farm in Japan’s Okayama Prefecture. They use the ‘Freeze-thaw’ awakening method, which allows the tropical fruit to grow in Japans cooler climate. read more
At Horecatrends we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.
This week, amongst others about how to deal with politics as a chef and Walt Disney is getting a wine bar.
Click on the title if you would to read the full article. Enjoy reading! read more
Starbucks Blonde Espresso – a light roast that’s smooth and subtly sweet– is a permanent menu item complementing the boldness of Starbucks Signature Espresso Roast originally introduced more than 40 years ago. Customers across the U.S. will now be able to order any handcrafted espresso beverage with their choice of “Starbucks® Signature” or “Starbucks® Blonde” espresso, including Starbucks Caffe Latte, Cappuccino, Flat White, Macchiato and Americano beverages. read more
Marijuana is becoming a multibillion dollar industry after several US states decided to legalize the use of recreational marijuana about a year ago. Estimations are suggesting the market could be worth over US$50 billion annually by 2026. Besides smoking marijuana, there are plenty other ways to get the marijuana into your body. One of the latest innovations comes from a California winery that created the world’s first alcohol-free, marijuana-infused Sauvignon Blanc.
The chocolates from Voice Chocolate are all unique chocolates made on the basis of your voice. The idea came from the Japanese telecom company NTT DoCoMo, especially for Valentine’s Day 2017. People could record a short message through an app that is eventually formed into chocolate. The recipient scanned this message in the unique chocolate bar in a AR app that reads the design and plays the original message.
Book and Bed Hostel
Book and Bed Hostel
Book and Bed Hostel
Book and Bed Hostel
Book and Bed Hostel
Book and Bed Hostel
Book and Bed HostelBook and Bed hostel allows you to book an overnight stay at a book store! A space that is impossible to leave if you’re in the midst of your book! It’s a cheap dorm with as difference: the bunk beds for their guests are hidden behind library shelves filled with over 1,700 books in Japanese and English. The first hostel opened in 2015 in Tokyo, in the meantime they opened three more Book and Bed hostels in Asakusa, Kyoto and Fukuoka.
At Horecatrends we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.
This week, amongst others about UK’s first selfie cappuccino, food events in January and the first Valentine’s packages are already available!
Click on the title if you would to read the full article. Enjoy reading! read more
MUJI hotel Shenzhen
MUJI hotel Shenzhen
MUJI hotel Shenzhen
MUJI hotel ShenzhenThe popular Japanese home retailer MUJI will open a hotel this January the 18th, MUJI hotel Shenzhen, in Shenzhen, China. Hotel operations will be run by other parties, the development of the hotel, the interior design is done by MUJI, featuring the company’s line of furniture and housewares. An opportunity for guests to experience MUJI products.
Cheshire Cheese Company
Cheshire Cheese Company
Cheshire Cheese CompanyWe’re only missing a link with tonic, but the new gin-flavoured cheese from the Cheshire Cheese Company could be a new cheese at your cheeseboard! A chef might be able to create a tonic jelly to support the cheese……
At Horecatrends we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.
This week, amongst others about two location of Jamie’s Pizzeria in the Netherlands in 2018 and new about two food hall concepts in the United States of America.
Click on the title if you would to read the full article. Enjoy reading!
Que d'éclairs
Haute éclairs photo credits Sigrid EggersDries Henau and Yuri Vandenbogaerde, or ‘De Jongens’ (the guys), behind the concept of the WASBAR, will open Chez Claire this spring. At Chez Claire they will sell luxurious ‘haute éclairs’ as you can’t find them anywhere else in Belgium and they will open simultaneously in Antwerp and in Ghent. If you like éclairs, some new addresses if you’re visiting one of these cities! 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
Hot in the USA: secret menu’s at fast food chains. From fast food chain In-N-Out, to Shake Shack to McDonald’s. Why not create your own ‘secret menu’ as a cafeteria or small fast food chain?
Last year I did visit the fast food chain In-N-Out in California, my daughter who worked and lived in New York already heard about their (not-so) secret menu. Recently I saw a video of Anthony Bourdain discussing his appetite for burgers of In-N-Out. This chain has been offering customer-created riffs on the menu which have been passed down through word of mouth since the 1960’s. At their official menu it has just three burgers (a hamburger, cheeseburger, and the ‘double-double’), it’s ‘not-so-secret’ menu adds six more. I tasted the iconic ‘animal style’ burger with a lot of grilled onions and mustard. Did I like it? Well it certainly was the most tasty fast food burger I have eaten on the West Coast. But I didn’t eat many!
How to create a secret menu
The appeal of the secret menu is a delicate matter for restaurants. You can’t promote them because of the fact that it will instantly lose its secrecy factor. It’s a matter of involving your fans and let them spread their favorite ‘secret menu’ through social media and locally through word of mouth. For more information read the article ‘Secret Burger Menus, Explained’ on Eater.
You can even check the secret menu’s at fast food restaurants in your vicinity at the website Secret Menus. At this website I even read that one of the secret menus at In-N-Out is called the ‘Flying Dutchman’. Just two patties and cheese, very trendy without gluten! ^Marjolein
Design studio Salt & Water from Serbia created this floating hotel where guests can drift off in a private catamaran. At the waterfront guest find a reception and a restaurant.
The catamaran hotel recently won the Millennium Yacht Design Award. The project is developed with the aim to promote tourism on inland waters in Serbia that offer wonderful examples of untouched nature. When passing through the central floating construction, guests are reaching pathways which are connected to the apartment catamarans. Each hotel room is actually an innovatively designed catamaran which can be easily separated from the dock and navigated, allowing guests to choose the perfect location for their vacation by themselves. The catamaran hotel rooms consists of a salon, a galley, a bathroom, a hall with storage space and a sleeping area (above the salon). Each hotel room can accommodate 2-4 persons, thanks to the possibility of converting the salon into a double bed. From the beach platform it is easy to access the water.
We think that a catamaran hotel like this from design studio Salt & Water would be an asset on our Dutch lakes as well! What do you think? Check the article on the website of the Daily Mail for more details and great pictures.
Grand Resort Bad Ragaz is part of Bad RagARTz. Many sculptures from the exhibition are to be found in and around the hotel.
The Swiss town of Bad Ragaz is called Bad RagARTz from May 9 to November 1, 2015, this because they house Europe’s largest outdoor sculpture exhibition. The park of Grand Resort Bad Ragaz is one of the centers of the exhibition. If you want to know more about the sculpture exhibition BadRagARTz you can check the images in Google. Many enthusiasts have put beautiful pictures on the web.
Grand Resort Bad Ragaz has an extensive park where a lot of sculptures are exhibited during BadRagARTz.. During the exhibition they show sculptures of international artists from 13 different countries including works by David Bill, Robert Indermaur, Igor Mitoraj, Werner Pokorny and Sophia Vari. The columns in front of one of the hotels are part of the exhibition. A beautiful way to display a column series! They also have a number of sculptures placed in the hotel, for example around the central staircase and in the entrance.
The Resort is member of ‘Leading Hotels of the World’ and ‘Leading Spa’s of the World and is situated in Bad Ragaz, Switserland. Grand Resort Bad Ragaz is just four miles from the Tamina Gorge, where the physician and alchemist Paracelsus documented the healing powers of the Bad Ragaz spring water in the 16th century. The Grand Resort comprised of two hotels: Grand Hotel Quellenhof & Spa Suites and Grand Hotel Hof Ragaz. The resort has a wellness centre of 12.800-square-meter spa, one of the largest in Europe. The hotel also offers rooms with medical care where you can recover from surgery or an injury.
Restaurant Bel-Air in the Grand Resort Bad Ragaz offers a few dishes with local plants and herbs along with a small card with a picture, an explanation and a recipe.
Renato Wüst, executive chef serves jellies of buckthorn, blackthorn and primrose in his dish ‘Terrine de foie gras maison, gelée d’argousier, primevère et prunier épineux’. Every jelly is described on a small card with a photo of the plant and the recipe! See the photos for inspiration.
How often do you use local herbs or plants in a dish or special, distinctive ingredients? Is such a small card not a nice little welcoming gesture to your guests to provide more information about this dish? Furthermore, it is certainly a nice gesture to add a recipe for guests from the area. Name and phone number on it and you catch two birds with one stone: extra promotion of your dishes and you do not need to give more information to the table on that ingredient! Recently I also told my companions during dinner all I know about cresses, how you can use them and how healthy they are. You can also co-create a small card with a producer, like for example in this case with Koppert Cress.
KFC Chizza (#KFChizza) is KFC Philippines’ newest product. It consists out of chicken fillet topped like a pizza!
A combination of two of the most well-loved food in the Philippines chicken and pizza, KFC Chizza features KFC chicken fillet topped with pizza sauce, pepperoni, bell peppers, pineapple tidbits, and melted cheese. A chicken fillet (pizza) crust in style of KFC and the taste and ingredients of pizza all in one.
Sometimes you do spot food combinations that make you wonder whether the Dutch would love that! And then we came across this video, an ad for Kentucky Fried Chicken. We prefer a piece of chicken and a slice of old fashioned pizza on the side. KFC in the Netherlands, what do you think?
Kent Ngo created FoPo Food Powder which saves almost expiring fruits and vegetables by drying & powdering them.
FoPo food powder is a nutritious powder made from unattractive market fruit that has been freeze-dried just before it expires, in order to help reduce food waste.
Worldwide more than 40 percent of fruits are thrown away, unattractive items which are classified as unsellable are quickly disposed of by supermarkets. All over the world we see initiatives to reduce this food waste. Like our Dutch initiative the Kromkommer and Inglorious foods in France. FoPo food powder is another ingenious solution created by students at Lund University in Sweden, who plan to freeze-dry fruit immediately before it expires. Food that otherwise would have been wasted can be used up to two weeks to two years later.
Freeze-drying isn’t a new technology, even in restaurant kitchens it’s used frequently to create powder. New is that FoPo aims to freeze solely products that would otherwise be discarded. The powder will be sold to consumers to be used in smoothies, soups etc. Besides that they hope that the food powders will contribute to help feed the hungry, especially in the Philippines, where the operation will be based. FoPo is crowdfunded through Kickstarter with, amongst others, a contribution by Ben & Jerry’s.
Inspiration: Chefs who are working with freeze-drying could try to use their almost spoiled fruits or vegetables and come up with ways to use this food powder, all in order to reduce food waste.
For lovers of healthy and delicious food the popular writer Rens Kroes is a true hero. She is no longer ‘the little sister’, the Friesian has built her own health empire.
The second book of Rens Kroes ‘Power Food – From Friesland to New York’, was launched mid-June. In a sold out pop-up restaurant, guests could enjoy a very healthy dinner with dishes from her new book.
Rens personally welcomed herthe guests, and had a culinary contribution to the diner as well, supported by a team of chefs. It was the first time that Rens presented her dishes to the public this way and all guests received a copy of the new book to take home. With two dinners and one lunch, a total of 135 guests could enjoying the food. That’s only a fraction of the 72.000 Facebook fans, 17.600 followers on Twitter and 223.000 followers (!) on Instagram and thus screaming for more events like these!
Rens was inspired by what she has seen, tasted and learned in Friesland and New York. She uses fresh, pure ingredients, and makes tasty dishes with nice combinations of spices. For every moment of the day Rens offers delicious and original, easy recipes. In daily life Rens is a nutrition coach and advises people in adapting a healthy lifestyle and diet.
Rens’ pop-up restaurant is made possible by Sien Concepts and sponsored by Amsterdam Flavours, Vedett, Bountiful, Arisz et al, Lemonaid – Charitea, V2Cgin, Bowls and Dishes, Catchii and Bloomon.
For restaurants, it is interesting to consider a special evening with a popular food blogger or writer, it will amaze you how many loyal fans are waiting for events like these!
The historic building ‘The Volharding’ at the harbour in Leiden in The Netherlands is the home base of homely restaurant ‘Lot & de Walvis’ since a few weeks now.
The fictional tour of Lot and her van that was named ‘De Walvis’ (translated as The Whale) went through Southern Europe and South Africa and recently ended at the port of Leiden. At ‘Lot & de Walvis’ American Barn wood and authentic weathered materials are used, mostly gleaned together by co-owner Rob van Wijnen himself. In the opening week, neighbours were personally invited for a drink and 80 people attended the neighbourhood drink. Friends and residents got a 25% discount to have a taste of the food in the first week.
The walls are plastered and transformed from sleek and straight into coarse and wavy. It was a nightmare for the plasterer who was used to deliver plain walls, but the result feels very natural. The various areas are named after the various rooms as you would expect in someone’s house. By using the same tables and style both inside and outside, the various areas of ‘Lot & de Walvis’ feel as one. On the toilet hangs a sign “The toilet design is Lot’s next project”, indicating why this space is less connected to the rest of the restaurant and still needs a make-over.
The extensive menu provides the opportunity to have breakfast all day. In addition, there is a cacophony of categories with headings like ‘bites’, ‘sandwiches’, ‘soups’, ‘small dishes’, ‘homemade burgers’, ‘Lot’s favourite dishes’, ‘desserts’ etc. The fans of refreshing fruit water can eat their hearts out with complimentary glasses of water from three jars with for example fresh melon water, citrus water or lemongrass water. There are beers available from the local brewery Pronck Leiden, wine lovers can definitely enjoy themselves and trendy Gin and Tonic lovers are served as well.
Just as you would expect when visiting someone’s home, new guests are given a tour of the property, which, with its many nooks and spaces is well suited for a discovery tour. The waiters are already experienced in welcoming guests because a part of the crew worked at the party centre La France in Oegstgeest. Lot & de Walvis is part of the Hospitality Group Leiden together with Van der Werff, La France and City Hall. The board consists of the brothers Richard and Wouter van Leeuwen and Rob van Wijnen. Wouter van Leeuwen and Rob van Wijnen are responsible for the hospitality companies in Leiden. Richard van Leeuwen focuses on four Harbour Clubs based in Amsterdam, Rotterdam, Scheveningen and Ibiza.
It was a warm welcome at the harbour of Leiden. Although we would have loved to get acquainted with the real Lot!
Coming Friday, 17 July there will be a pop-up dinner at a secret location in Amersfoort. There are still some seats left for adventurous food lovers.
Visitors of pop-up restaurants are open to adventure and often naturally spontaneous. In addition, the hosts do a lot to break the ice and the reactions to the diners are positive. An interesting side effect is the free publicity the host location gets with such a dinner, and it offers unique closing events for locations as well. Two weeks after a dinner at the Porsche dealer one of the dinner guests bought a car and a number of sites closed shortly after the pop-up event, where the dinner leaves a nice final memory. There have been dinners at a gym, a library, a car dealer, a farmer barn and an art gallery. The initiative for the pop-up restaurants at special locations in the region was created three years ago at restaurant ‘Bergpaviljoen’ in Amersfoort.
The dinners host never more than 50 people at a communal table. Visitors come alone, in pairs or small groups. The location of the dinner will be a surprise until the day itself. When ordering tickets, guests fill in their mobile number and dietary wishes and leave their mobile number. They receive a text message with the location on the afternoon before the dinner. For € 59.00 per person, guests receive a welcome cocktail, appetizer, a 3-course dinner, plenty of white and red wine and mineral water, bread, coffee and tea with a digestive and sweets.
A Mobile Parking Lot: a semi new non-tech invention to spice up your meeting room! At Mobileparkinglot.tumblr.com you can download different designs, all free of charge. Great initiative by Christiano Neves and Fernando Barbella.
It might be because of my grey hair but I’m always looking for either my wallet, keys or my phone! When it takes a long time to find any of these items, I always think that I have to create a spot to leave them. That’s just what Mobile Parking Lot did! They created a gimmick to freely spice up your meeting room. No more phone distractions, just ask your meeting partners in a humorous way to park their phone in your Mobile Parking Lot.
Mobile Parking Lot gets rid of device distractions during the day and ensures that all eyes are on you during a meeting. Christiano Neves and Fernando Barbella created this non-tech device while they worked and lived in London. They believe that the success of meetings is determined by actively being involved in the meeting without being distracted by mobile phones. To overcome this distraction problem, they created the Mobile Parking Lot, where all mobile phones should be parked before a meeting. #ParkthatPhone at the door and get your mind focused. You can download them for free and start using them at the office, a meeting room or at home, like I will! ^Marjolein
Ibiza Restaurant in Tilburg (The Netherlands) turns its façade temporarily into a giant jukebox during the most famous funfair in the Netherlands.
Restaurant Ibiza lies at the fairground and at any day of the funfair the public can enjoy a delicious dinner at a number of fixed times. Dinner will take no more than one hour, guests don’t want to lose too much time! The meals in the jukebox are accompanied by musical entertainment. The giant jukebox will be on the ‘Heuvelring’ in Tilburg from 17 July to 26 July. Tickets are available through the website and range in price from € 19.99 to € 29.99 for a meal and two drinks.
Tempting your guests with a great meal, served within the hour and a special entrance and music … Ibiza restaurant becomes part of the fair. A great way to approach their potential guests. What happens nearby your restaurant this summer? Anything you could anticipate on at an original manner? What would generate a lot of free publicity in advance and a lot of extra guests at the event? Restaurant Ibiza really understands the guests that are coming to the funfair, they love theatrical gestures, a good dinner and they need a lot of time to enjoy the amusement rides!
A pop-up beach for young families with children opens opposite to Amsterdam Central Station on 15 July. For six weeks, the former construction site of the North / South metro line will be a pleasant and safe place to play.
The pop-up beach is named ‘Playground CS’ and will be located at the Prins Hendrikkade. The beach will be over 1500 square meters and approximately 250m3 sand is shipped to the spot from the former World Cup beach volleyball court at the Dam square.
Playground CS is an initiative of a group of entrepreneurs and is supported by the municipality of Amsterdam. The project is part of the ‘City in Balace’ program, which experiments to find a healthy balance between the growth of Amsterdam and the city life in clever ways. The project is conducted in collaboration with Tosti Creative and Amsterdam Verbindt.
Creative and sporty activities will take place on the beach every day for six weeks starting from 15 July onwards. Children can join activities like jeu des boules, a sand castle contest, child yoga, painting courses or an outdoor movie night. Although the initiative is mainly focused on children, it should be a nice place for parents and local residents as well. Adults can participate in tai chi or yoga classes in the morning, or start their day with a coffee and a newspaper in the sun. Cold drinks and snacks are for sale in a shipping container on the premises. More information about the project and its programming will be available on the Playground CS website.
Co-founder Joost Aartsen (Tosti Creative): “We hope to see five hundred happy faces daily at this exceptional location. It’s great that the municipality supports this initiative and wants to realize the project with ambitious entrepreneurs. The goal of this project is to form an Amsterdam collective to get the city in motion together. Anyone with good ideas is welcome to contribute.”
This summer it’s already the second edition of the Summer Josephine’s, an urban park in Antwerp. The storage areas of City Brewery De Koninck are this summer the place to enjoy summer cocktails, specialty beers, fine food and a nice atmosphere again. Owner Kasper Stuart created a great space here to escape the hectic pace of the city life.
There is a central ordering caravan where you buy drink tickets and order food. there is a gourmet restaurant as well. The meat is purchased locally and cooked on the Big Green Egg or Mibrasa-wood oven. They also serve fish and vegetarian dishes.
Responsible for the design with a high vintage feeling is Designer Not Before Ten, this company is, among others, responsible for the design of Balls & Glory Antwerp & Ghent, The Brewery De Halve Maan (The crescent) in Bruges and Club La Rocca in Lier.
In the area of Summer Josephine’s, which is reached by a long hallway where you can enjoy graffiti by famous graffiti artists, you’ll find plenty of eye-catchers. Like, pallet constructions, vintage sofas, old-fashioned lampshades and second-hand accessories. And have a look at the beach chairs, a sandbox for the kids and picnic benches.
Kasper Stuart also organizes special evenings around :Pimm’s Cup, one of our favorite cocktails. But also around the Cointreau Fizz. With a special cart for the Pimm’s Cup and a Cointreau Fizz bike on the site. Fun for a large summer terrace!
Restaurant Jack Dish opened at the Stadionplein in Amsterdam on 7 July.
Sometimes you stumble upon something and everything seems to fit in. After a spontaneous visit to the unfortunately fully booked BautZuid, a round at the major construction site of the Stadionplein in Amsterdam didn’t gave much hope for another proper cosy and casual dining place. Until we spotted Jack Dish. At first glance, a small cafe, but once inside it was visible that the restaurant consist of two rooms. Add a huge terrace to that, and you have a restaurant that can feed many mouths and steel as many hearts this summer.
With a cosy interior, a lot of plants and a half open kitchen, the restaurant is decorated with a fine touch. The Facebook page gives an impression of the recent renovations of the restaurant. The high kitchen counter is the best spot in our opinion. There you are at eye level with the enthusiastic former chefs of Restaurant Braque who are already nicely attuned with each other and the equipment (including a Big Green Egg). Restaurant Braque got a 10- by late Johannes van Dam (famous Dutch food critic) in 2010 and restaurant Jack Dish continues the aim for affordable, high quality and tasty food.
The menu offers various main courses such as chicken, salmon, eggplant (vega) and rib-eye. Although the rib-eye unfortunately was sold out, the pain was eased by a drink on the house. The crowd was relatively young and was merely from the neighbourhood, which made it a fine casual atmosphere with congratulations, greetings and smiling faces all around. With crispy fries and a variety of specialty beers, of which Holy Günter is my absolute favorite, this restaurant will provide a lasting boost to the Stadionplein. ^Armand Sol
On 29 and 30 August, the first inflatables festival of The Netherlands is organized in Amsterdam.
Because ball pits and inflatables are popular at festivals, Michael Döbelman and Bob Wisman (party organization ‘Dagverblijf’, freely translated as ‘Day Care’) came up with the idea to organize an inflatables festival. After overwhelming and positive responses online, they have decided to actually organize it. On 29 and 30 August there will be 2.000 visitors a day in a temporary world of crazy bouncy fun. With a minimum age of 18, the party animals don’t have to be afraid that they will trample little kids.
A total of 7500m2 will be filled with inflatables fun. It will be a Valhalla of bouncy castles, assault courses, water slides, bumper balls, base jumps and of course the classic ball pits. DJ’s will spin dance music that will enhance the bounce fun. Those interested for the event at Sportpark Sloten in Amsterdam can register on the website and receive a link to the ticketing system that will be available as from Saturday.
The Facebook page of the organization challenges visitors to dress up as a team to win prizes, also the organization advises to wear clothes that are okay to get dirty and above all to bring dry / clean clothes. Inflatable items are allowed.
The inflatables festival: “Jump, dance, dive, fall, get up and move again”.
Pamper your little guests with a magic placemat, a 3D digital coloring picture, and give them a visual experience in your restaurant. They are likely to remain in their seat longer, because seeing your own drawing come to life with the Prismar 3D Studio app is, of course, super cool!
You can choose from standard magic placemats that can be brought to life in 3D with the Prismar app. The ‘magic drawings’ can be personalized and you can even create your own magic placemats. Photos of the magic personalized placemats can be shared through social media. Great for a ‘Share and Win’ campaign to gather email addresses, likes etc …
Additionally, certainly with older children, the possibility exists that they will be able to concentrate longer…. with the result that the parents can drink an extra glass of wine. It’s an ideal combination of old (coloring) and new (apps). So grandparents can enjoy watching their grandchildren draw a coloring picture and kids can still use their parents’ mobile or iPad!
In restaurant Eastwood guests can send their greetings on a provided postcard, the recipient can collect a free beer with the card.
On every table in restaurant Eastwood guests can find a tool box with napkins, cutlery, menus and even a postcard that they can fill out and send. For people that are quickly bored, this is a much prettier solution than reaching for their instead. The receiver of the card can hand it in for a free beer at the restaurant, now that’s a great thing to find in your letterbox!
Guests can indicate how they feel and why they feel like that on the postcard. It’s a nice addition to the gimmicks that we’ve noticed earlier during a visit to the multifunctional (hotel) restaurant. Caroline Receveur is the general manager of DoubleTree by Hilton Amsterdam Centraal Station and also responsible for the restaurant. She says: “We are looking for ways to make the experience for both the guests and the staff as special as possible. Our most recent addition is a book for kids that that describes ‘The tale of Eastwood’, written by Bavo Galama.”
For anyone that wants to be surprised at a dinner, Eastwood is definitely recommended.
The Slip Cup creates ‘clean’ beer pong without changing a single aspect to the game. Mighty popular in the USA: beer pong. And often played in bars, whereas the ball touches the ground, the beer doesn’t get any healthier!
Catch the ball and it doesn’t land in your beer anymore. The patent-pending protective barriers fit right onto your typical party cups and even feature a ‘catch element’ that keeps the ball from bouncing out and falling on dirty floors. The brothers behind the invention have raised over $40.000 (at Tuesday 7 July) toward their $70,000 Kickstarter campaign goal. The backers will score a 20-pack of Slip Cups when they’re ready later this summer for all kinds of ‘clean’ beer pong gaming. They added numbers at the bottom of the Slip Cups and created 15 Brand-New Drinking Games with the Slip Cup!
Those people who were stuck in the traffic jam on the 30th of June at the A1 (highway), did pick a great moment to get stuck! A new classic festival, Wonderfeel, organized the first pop-up-traffic jam-concert in this traffic jam .
When the traffic jam occured, the side of a 16.5 meter platform truck opened. The New Amsterdam Clarinet Quartet supplemented with sousaphone and percussion began to play under the direction of a conductor and entertained hundreds of motorists.
Initiator Georges Mutsaerts: “We wanted the audience to enjoy classical music in a fun way in a place where you would least expect it. Motorists also reacted with disbelief to the totally unexpected performance. In order not to hinder the traffic the performance lasted no longer than 10 minutes. But in late July, Wonderfeel will return in collaboration with ‘Natuurmonumenten’ with 200 musicians and 100 concerts in nature area ‘s-Graveland for the ultimate relaxation this summer.”
Wonderfeel will take place in ‘s-Graveland in the nature area Schaep and Burgh at 24, 25 and 26 July.
It doesn’t seem conductive to road safety to organize a pop-up restaurant in the traffic jam. But we have spotted Twitter and Facebook messages from restaurants offering menu’s to those who stranded in a nearby traffic jam. We love to mention original ways to respond to a nearby traffic jam on horecatrends.com.
On 26 June, a team of Bram Ladage planted potato plants at several places in the city of Rotterdam. This #wildplanting promotion celebrates the beginning of the potato season. Potatoes plants are planted by end June and the result will be harvested at Saturday, 12 September during ‘The Potato Harvest Day’.
In their video one of the potato plants is planted at the center spot of ‘The Kuip’ (football stadium of Feyenoord) and the greengrocer Mehmet was surprised. “The potato is a fine Dutch product,” said Rocco Ladage of the company. “With this wild planting promotion we want to draw attention to this wonderful natural product and invite everyone for the Potato Harvest Day.” The promotion can be followed on social media via #wildplanten.
Bram Ladage uses storystelling to tell the story behind his company and the main product he sells. In The Netherlands we have a lot of snackbars (kind of Chips shops), Bram Ladage owns a lot snack bars in and around Rotterdam. In 2012 they organized a ‘get familiar with the origine of your fries’ day. Anyone interested could join his team at a potato farm in Numansdorp to lift some potatoes. These potatoes were processed into chips on the spot. Bram Ladage also auctioned the first crate of newly harvested potatoes, the revenue of this crate went to the Sophia Children Hospital in Rotterdam. And some golden potatoes were hidden in the field for extra prizes.
Restaurant Joelia at the Hilton Rotterdam has incorporated a local touch of ‘Rotterdam’ in their restaurant and in their menu.
Those who visit horecatrends.com on a regular basis know that I like to share distinctive details and small welcoming gestures. Last week I had dinner at restaurant Joelia, where Mario de Ridder is the chef. The interior of Joelia has had a lot of attention in many magazines with its striking design. My eyes immediately fell on the original placemats at the bar and the back of the bill afterwards. The reference to the Coolsingel in the Monopoly game is a nice local touch to this cosmopolitan concept.
In his menu Mario de Ridder (former owner of the Zwethheul**) also added a local touch: ‘Colors or Rotterdam’. And although I have some ties with the city, I must confess that I had no idea of the colors of the city. That seems to be green and white, which was reflected in a delicious fish entree. And if you have the possibility to eat at Joelia’s at least try the ‘uitsmijter Joelia’, it’s so delicious! As listed on the website, Mario offers his guests an experience of top-gastronomy in all its facets. You can enjoy the Joelia’s Bites in the food corner or sitting at the bar, enjoy an aperitif in the wine cellar or experience Mario’s talent at the chef’s table or in the restaurant. We will be back, Rotterdam has a new top-level restaurant which we certainly recommend! ^Marjolein
Watch this gorgeous short film (15 min) about Great Coffee. It is the story of passionate coffee connoisseur Søren Stiller Markussen, the owner and founder of Great Coffee in Aarhus, Denmark.
He visits a coffee farm from Frederico Pacas (Café Tuxpal) a farm with six generations experience in the family that’s based in Finca Santra Petrona, El Salvador. He also visits New York for inspiration and notices that the baristas are all pursueing a unique style.
In the video Søren Stiller Markussen shows three different traditional methods of processing coffee beans.G
– Natural: drying the coffee with the skin
– Water processed: rinse the skin of with water
– Honey processed: Processed with honey Black (without water) and yellow honey (with water)
By measuring the sugar level during the fermentation process, the process can be stopped at the right moment to get a full, sweet body. The desired sugar content is 18-22% and takes about 4 hours to ferment, after that carbon dioxide and alcohol will start to form.
During the movie the coffee connoisseur gives a glimpse into his personal life as well. He explains his motivations in his life, in which Jiu Jitsu and swimming in the sea play a significant role.
The Happening is an app for creating useful grids and sharing locations or photos all in one.
After setting up a dating app, Frank van Viegen and Jelmer Feenstra came up with the idea to create an easier group communication tool than Whatsapp together with colleague Emiel Mols. They developed the Happening app which has been downloaded more than 100.000 times already. Group discussions in Whatsapp can become lengthy scroll sessions, the Happening is easier to use and navigate.
The app provides practical solutions to problems, combining a pick-a-date app, shopping lists, a photo sharing app and a latitude app. Its popularity is partly due to a Photo Hunt feature where users get assignments, for example to create a selfie while you hug a tree. One of the other viral features is a Ranking Game to rank friends in a top three with questions like “Who is the funniest when he’s drunk?”, the feature is quite similar to the television program ‘Ranking The Stars’.
The Happening is available for both Android devices and Apple’s and downloadable in the Apple Store and Play Store. The app is available for Windows computers and Mac computers as well.
A billboard with inspiring sounds from other cities. Pedestrians in Paris, Brussels and Amsterdam are invited to listen to each other’s original sounds through their headphones at interactive billboards.
The railroad company Thalys uses these 3 billboards to inspire passers-by with a sneak pre-hearing of a new travel experience. They of course want to encourage you to use the train to go and explore nearby cities. The billboards are made in collaboration with French advertising agency Rosapark.
Each billboard represents a city, the billboard of Amsterdam has 1352 sounds to tell the passers-by, Paris 1460 sounds and Brussels 1889. Pedestrians are invited to plug in with their personal headphones and start exploring. Enjoy a sound from Paris while strolling your hometown Amsterdam.
Like Pop-Up City describes, the billboards explore a new way of urban advertising. The focus on hearing is added to the visual impact of billboards. And with most of the people carrying earplugs nowadays, this technique might be used more…..
The sunglasses, flip flops and beach balls thrive well at the city oasis of York & Albany’s Beach Shack in London, where you immediately get the summer vibe.
Be transported from the heart of London to a beach bar at the courtyard of Gordon Ramsay’s York & Albany. The seaweed Martini or Bacardi Rum slush served in a mini bucket with scoops as spoons will definitely get you in the mood, otherwise the alcoholic popsicles with Pimm’s liqueur will do so.
At the restaurant they serve a selection of tempting bites such as mini fish ‘n’ chips, bite-sized Cumberland sausages and jars’ with pickled seafood. For the big appetite, there is a Beach BBQ menu that includes grilled burgers and vegetarian kebab with salad, fries and potato salad but without the usual sand between your teeth.
If baking in the sunshine isn’t enough, a choice of sugary desserts will get you in the sandal-mood. With raspberry custard doughnuts, banana split ice-cream and a do-it-yourself ice cream machine that’s offering soft serve scoops of strawberry cheesecake with candy floss and caramel popcorn. Wow! Now that’s an ice cream cone (referred to as a 99) for the 21st century!
Londoners don’t have to travel to the coast during these hot days, they can put their feet in the sand at York & Albany’s Beach Hut as well. The selfies made there will give the impression that they originate from the beach in Camden and not from central London. The beach bar is available for exclusive dinners up to 12 guests. For thirty pounds per person, guests can enjoy different savory and sweet snacks and two cocktails.
It’s a wonderful way of enjoying the summer feeling in town, even during less sunny days!
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