|
Edition 24 - November, 2009 |
|
Geachte heer/mevrouw, Laat u als abonnee op de Horecava Scoops deze maand verrassen door de volgende innovatieve ideeën van 'around the globe': |
 |
|
|
 |
We've seen the Wikipedia model applied to car design, a video dictionary and an online publishing platform. The latest? Foodista, an online cooking encyclopedia whose recipes can be edited by anyone. The site says it is the first to organize and cross-link the basic elements of cooking: foods, or the basic ingredients; recipes, or combinations of ingredients; cooking techniques; and kitchen tools.
Read more |
 |
De vele nieuwe initiatieven maken Horecava 2010 extra interessant voor iedere professional uit het vak. De werelden BUITEN, HOTEL en NACHTLEVEN krijgen een spectaculair plein vol innovaties. MARKT en FASTSERVICE zetten duurzaamheid in de schijnwerpers. INNOVEER! is inspirerend voor iedereen met de INNOVEER-show, de beste innovaties van nu en de opvallendste innovaties van de afgelopen 10 jaar. Op het gezamenlijke Kennisterras van 9 belangenorganisaties delen horecatoppers hun expertise en ervaring. Op het NK Horeca gaan iedere dag de finalisten de strijd aan. Tot slot zijn er 10 hallen vol food & beverage, apparatuur, inrichting en services. Kijk voor het bruisende programma op www.horecava.nl.
Read more |
 |
To reduce the number of plastic water bottles that end up in landfills, consumers are encouraged to buy reusable bottles. Since those can be bulky to carry along, a company in Thousand Oaks, California designed an alternative. Vapur is a reusable water bottle that flattens when empty. Like a regular bottle, it stands upright when full. But when it's empty, users can fold or roll it up to stick it in a pocket or a purse. L'Anima
Read more |
 |
While tech fiends are anxiously awaiting web tablets made by Apple and TechCrunch, a recently-launched French touchpad device could become the darling of culinary geeks. Made specifically for kitchen use, QOOQ is a touchscreen tablet that aims to coach and assist both beginning and experienced cooks.
Read more |
 |
Last month, we reported on Milk Made: a Manhattan members club for artisanal ice cream. Operating on the same principle – food produced in small batches and delivered locally to pre-paying customers – is Dulcinea. The young baked-goods company, also based in New York, delivers 'a wholesome indulgence' every Wednesday. Customers subscribe per month, paying USD 28 per week.
Read more |
|
|
 |
|
|
