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Edition 17 – April, 2009
Taco truch with a Korean twist, fueled by Twitter >>
Patrons serve themselves from personal mini bars >>
Eco-friendly yoghurt shop >>
Tracing jam back to the strawberry farm >>
Rooftop beekeeping at Fortnum's >> |
| Geachte heer/mevrouw, |
U heeft zich aangemeld voor de Horecava nieuwsbrief. Horecava Scoops biedt u een overzicht van de laatste internationale ontwikkelingen, vandaar dat u de tekst in het Engels aantreft. We maken hierbij gebruik van de content van Springwise, zodat u gegarandeerd de laatste innovatieve ideeën 'from around the globe' ontvangt.
Met vriendelijke groet,
Joke van der Wijngaart
Beursmanager Horecava
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Taco truck with a Korean twist,
fueled by Twitter |
Restaurants on wheels have already come a long way, as upscale pizza, ice-cream and dessert trucks have joined the ranks of the Good Humor man and the hot-dog stand. Now the taco truck – a longstanding institution on the streets of LA – is getting a whole new spin thanks to Twitter and the infusion of some Korean spice.
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Patrons serve themselves from personal mini bars |
A few weeks ago, we wrote about a Washington, D.C. bar that cuts wait times for drinks through a no-standing policy. A new bar in Amsterdam has devised a different strategy: guests serve themselves from their own mini bars.
The establishment, Minibar, is set to open soon. How it works? |
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Eco-friendly
yoghurt shop |
Frozen yoghurt is a topic we've already covered on a few different occasions: first the Korean-style frozen yoghurt trend, as exemplified by shops like Pinkberry and Red Mango, and then the arrival of self-serve contender Yogurtland. Now adding further differentiation to the industry is Sno:la, a Beverly Hills-based shop that bills itself as a socially conscious alternative.
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Tracing jam back to the strawberry farm |
We've covered several food brands that provide consumers with detailed information on the sources and background of their spinach, bananas and coffee. It's a trend that continues to pick up steam, as witnessed by condiment maker Beerenberg's introduction of Provenance Pathway, an online tool that lets customers trace their jam or sauce from 'soil to shelf'.
After purchasing a Beerenberg product, customers enter the item's barcode and expiration date on the company's website.
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Rooftop beekeeping
at Fortnum's
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Over the past few years, there's been a surge of interest in urban beekeeping, mostly on a small scale by amateur beekeepers. Fortnum & Mason is now taking the practice to a new level – the famous London retailer has placed four hives on the roof of its 181 Piccadilly building. From where, as Fortnum's describes, the bees are able to "fly high above Mayfair, visiting the grounds, gardens and squares of the best addresses in London, gathering rather superior nectar."
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