Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation.
The free subscription digital magazine is published eight times per year and is an abundant source of inspiration for professionals in the world of food and hospitality. Our first readers can be found in the U.S., Northern Europe and parts of Asia.
Foodies that have a more than average interest in food & drinks relate strongly to the content and style of the online publication as well. With the magazine we collect, enrich and spread inspiration.
INT21 No waste
INT20 Plant centric
INT19 Food and healthcare
INT18 Reach of the chef
INT17 Vote food
INT16 Menus of change
INT13 Future cooking
INT12 Understanding the millennials
INT11 Ownership to Usership
INT10 Plant Based
INT08 Reinventing Traditions
INT05 Shift Happens
INT04 Food & Responsibility
INT03 Food & Trends
INT02 Food & Farming
INT01 Food & Tech
Inspiration is all around us. Anyone who is looking for new ideas for their business realizes that you have to search for it. Often it's easier to look within your own circles at comparable concepts or recognized target groups, but it’s more fascinating when you get inspired by subjects that are less obvious.
The economic crisis is a blessing for creativity. This might sound strange, but a major advantage of lack of money brings back creativity and that's welcomed by entrepreneurs. New avenues are explored and surprising co-operations are formed. Empty buildings are used (temporarily) for different concepts and existing restaurant locations are shared with other managers to utilize empty spaces to full capacity.
1. Open your mind
This kind of creative initiatives are not always seen as positive and not all ideas are successful. Undoubtedly there is always the question if these kinds of actions are warranted. But it has opened our minds looking at our investments. We have started to look in different ways at our choice of locations and co-operations, and the ones that would have been unlikely to happen before, are now being considered. People think differently. The financial foundation has changed, nothing is taken for granted and sometimes it's impossible to invest. It's quite enjoyable to see these creative ideas.
2. Don’t be afraid
Thinking differently will work best if you focus on what you're doing. One is 'green', the other organic and the third one uses a special way to pay his bills. Don't be afraid to be creative to come up with something new, but don't forget the young working people in the process. May it be crowdfunding or communication, they have grown up with it and might have ideas you never thought of.
3. Diversity is a must for creativity
It's important to meet people who think differently and are open to new ideas. Which other people can help you in your thinking process and be involved? Would your neighbourhood be interested in wine-tasting or workshops? Examples are cooking classes with local cattle farmers, harvesting with local growers, and delivering food to homes. Why not? Necessity is the mother of invention!
What does this mean for the food service?
The sky is the limit and that's the idea behind the pop-up concept Dinner in the Sky.
When you are hanging 50 meter (250 ft) above ground, one of the best chefs in Brussels will prepare your meal. While you are dining you'll have a view of many attractions in Brussels, like the Atomium - from Expo 1958. The floating table can seat 22 people.
Dinner in the sky
The power to 'think differently' is quite normal at Starbucks. They came up with several cool concepts to provide coffee to their customers at unconventional locations.
The Starbucks Drive Thru is built from shipping containers that were used to transport coffee and tea. This outlet shows that Starbucks takes its principle of sustainability and no-waste seriously.
The first ski-through coffee shop on a 2.4 kilometer (8200 ft) high mountain was build near Lake Tahoe in California. Without removing your skis or snowboard , you can order a double decaf soy mocha latte with ice on top of the ski lift. Andy Wirth, CEO of the ski resort explains: ‘We worked closely with the design team at Starbucks to create a one-of-a-kind experience that we know our guests will truly enjoy. Nowhere else in the world can skiers and riders enjoy a delicious Starbucks coffee without missing a beat on the slopes’.
Starbucks Drive Thru and Ski Thru
In cooperation with Samsung, Chef René Klein from The Netherlands, cooked a tree course dinner in a dishwasher.
Preparing meals in a dishwasher is easy if you know the potential of the machine. René tells us ‘that dishwashers use a lot of water and you never know if the soap has completely disappeared. Therefore, all meals have to be extremely well sealed in plastic’.
Cooking in a dishwasher
Originally the food truck concept started in America, where this form of street vendors has become quite common. Some media think that the food truck idea has already been exhausted, but development is still happening.
When it first started it was mostly (unhealthy) fast food, but in the meantime there are numerous food trucks that are offering healthy food items. We show five of the best 26 healthiest food trucks, published by the American blog ‘Greatist' .
1. Let’s be frank
Hot dogs are not often healthy, but not at Let’s be frank. Their hot dogs are made from grass-fed animals, free of hormones, antibiotics and nitrates. Let's be frank supports farmers in California, where cattle is free to roam on grass fields, since these provide more vitamin A, E and Omega 3 in the meat.
Food truck Momogoose in Boston was well ahead of its time. This truck has been in existence for over twenty years! The name Momogoose comes from Goose and Momo. Goose comes from the owners of the old restaurant Poppa and Goose. Momo is an abbreviation of More eating, More sharing. Here, everyone can find something he or she likes, vegetarian, vegan, non-vegetarian, it's all available. Nice to note that the more Momogoose sells the more they donate to charity.
3. Green Truck
The Green Truck means being green, because the food they sell as well as the truck is 'green'. Recycled vegetable oil from the cooking the day before is used to move the truck and solar panels are used for extra energy. The packaging material they use is all recyclable. But also the green meals they serve are quite delicious.
GMonkey is a vegetarian, eco-friendly food truck (drives on bio-fuel) that buys as much ingredients as possible from local farmers and local producers. The name GMonkey derives from sustainability, 'green' and the high intelligence and vegetarian eating habits of monkeys.
5. Hola Arepa
If you are a fan of South-American food you are in for a treat. This food truck offers almost nothing else but sustainable South-American products, specializing in Venezuelan areas, buns made with cornmeal dough, filled with different ingredients like beans, sauces, cheeses and vegetables. Hola Arepa only uses local and organic meat.
With their Kitchen Guerilla, Koral Elci and Olaf Deharde captured other restaurants by taking over their kitchen.
They are a 'restaurant without a restaurant' and therefore flexible in time, space and finances. Through social media they organize fun get-togethers for spontaneous foodies and cook a surprise menu especially for them.
Text: Moniek de Jongh | Music: Lianne La Havas - Is Your Love Big Enough?
When circumstances are dire it's important that you become creative.
As an entrepreneur, will you be able to keep your head above water
in time of crisis? Will you be able to be different than your competition?
Customers don't appear by magic and loyalty disappears in a market where there are lots of choices available. To build up a fan club you have to be flexible, be daring and willing to make changes. Try new ideas and don't worry if you fail ten times before you are successful. Anyone who dares to think differently might hit markets waiting to be discovered.