Trends

Vi er tilbage fra Madrid

April 21, 2016By Mike Hohnen

[lang_en] In June we went on a food safari to Madrid – it was spectacular. Especially our vissit to La terazza del Cassio It is part of the El Bulli Group and that shows. -[/lang_da]

[lang_da]Vi have en fantastisk tur til Madrid!
Sidste aften besøgte vi La Terazza del Cassio – en kulinarisk oplevelse udover det sædvanlige. Som et ekstra plus mødte vi Nicolai Tram. Nicolai arbejder på La Terazzza, og vi fik en tur bag kulissserne og rigtig god snak om hans job.

En aften med Flamenco hører sig til.

Men mest handlede det nu om mad.

[/lang_da]

Hvad sker der i Madrid?

April 13, 2022By Mike Hohnen

[lang_da]Efter flere ture til Provence og en enkelt til Lyon, har vi nu planlagt at lave en ekskursion til Madrid for at se, hvad der rør sig madmæssigt i den kultur. Spansk kogekunst, der er meget mere end tapas, har fået en opblomstring – ikke mindst på grund af Ferran Adria fra El Bulli. Vi skal se på et par af hans koncepter i Madrid – Good Fast – der er Adrians bud på, hvordan man laver fastfood af høj kvalitet. Turen er organiseret af GROW for Danske Konferencecentre og er målrettet mod Food & Beverage ansvarlige.[/lang_da]

Hamburg

July 28, 2017By Mike Hohnen

We had 2 interesting days in Hamburg. The idea was to check out a few innovative ideas and have a general chat about how to cope with the ever increasing problem of scarcity of trained chefs and spiralling labour cost.

We started out with lunch at Va Piano In my opinion one of the most innovative food concept we have seen in a long time.

Followed by tour of the East hotel

And dinner at Elysee

The reason we had dinner the Elysee was that we wanted to test the Block Menu concept live – and that was a real eye opener for all. A 160 seat restaurant handled by 2 chefs in a space no larger than 14 sqm. In the banqueting department 2 chefs handle up to 1000 covers in a night with ease.

So the next day we went to Zarentin outside Hamburg to find out what the sceret begind the low labour cost was: Block Menu

Export manager Rüdiger Brümmer took us through the menus and demonstrated how far sous-vide cooking has come – and we may all have different opinions on taste but we could not fault the quality of the products.

The experience was intense – every one fully concentrated

On the way back to Copenhagen in the bus we had a god chat and reflection on the merits of the various cusines we visited and our hig profile chefs of course stuck to their principles and gave conveniens food a good bashing – but then they got hungry…

Need I say more…

It was good fun and an eye-opener for us all – and like it or not, what IKEA has done to furniture production, Block Menu is determined to do to food production.

More on purpose…

April 21, 2016By Mike Hohnen

If my recent post on the new 4P’s of business caught your attention the othere day – here is another example of how this kind od thinking i spreading – Chris Nel from Tom Peters UK wrote:

” Far more powerful and enduring is to align people with a purpose beyond profit. A hope that their endeavours at work are meaningful in the big scheme of things. It’s not as if we are short of opportunities to make positive changes to our world, is it!”

Read the whole post here

Pizza Kones – hit the news in Denmark

April 14, 2022By Mike Hohnen

Our article in this months copy of Danish hospitality magazine Visitor hit the streets yesterday and created an unexpected flurry of interest from local Danish media – I was interviewed by Ritzau the news agency and later in the day for Danish Brodcasting who did a 4 min piece on Pizza Kone on the 18 o’clock news.
Business.Dk wrote the story on their business blog: Pizza Nu som Vaffel

If you mised my earlier post here on the blog you will find it here

There is also a video clip of the production process here

Springwise also have an update on this

4p's not what they used to be

April 14, 2022By Mike Hohnen

You may remember the 4P of Marketing ( Product, Price, etc) Increasingly there semes to be a shift towards a new set of 4P’s : Purpose, People, Planet and Profit – and in that order.

This is the message that comes through loud and clear in Mavericks at Work – it is the driving force behind a new town guide out in San Fransisco the Green Zebra. Closer to home – for me – it is also the driving force behind by most favourite restaurant La Chassagnette.

The restaurants purpose is to promote the Carmargue region in the south of France – as such the restaurnt is part of a larger project know as Heureuse Camargue – in their own words:
“In this natural and preserved landscape the women and men of “Heureuse Camargue” have consciously chosen to take up a challenge, an undertaking to the practice of organic agriculture, incontestably sustainable and respectful of a major ecological balance. We are committing an act of faith.”

La Chassagnette
If you are in the South of France this summer I recomend that you pay them a visit.

Ready for the future?

April 14, 2022By Mike Hohnen

Fasten your seat belt and take a quick look at Europe 2020

Enjoy!

Pizza Cone – next big thing in fast food ?

April 14, 2022By Mike Hohnen

Grab, Grip and no drip has been the mantra of success in the Fast Food business for years. Pionered by the Americans and their need to drive and eat. You can eat a hot dog or posibly a burger in your car – but you can’t walk on a crowded street and talk in your cell phone and eat a burger at the same time. Solution a hand held meal in a cone – simple and obvious once you have seen it. Pizza Cones are the big thing i Korea and rapidely spreading to other parts of Asia.