Discover the Debic stories
We don’t need to tell you that the foodservice world is buzzing with activity. But how do you stay up-to-date with the latest developments, professional events, inspiring stories and practical techniques among all the daily hustle and bustle of running your business? Together with our culinary advisors, we keep our finger on the pulse and let you know what’s happening in our colleagues’ kitchens and workshops. So you always know what is happening in the foodservice world.
Be inspired by our stories or refine your selection using the filters.
Guest blogger Marc Thoonen went to visit Tommy den Hartog, recently appointed head chef at Moon in the impressive A'DAM tower. He offers you a glimpse into his signature dish, jumbo shrimp with lacquered pork belly and carrots.
Today, we are seeing two major trends in consumer diets. On the one hand, they are eating more consciously than they used to; they 'watch what they eat'. But on the other hand, they loosen the reigns from time to time. They give themselves over to a moment of indulgence. In those moments, they are looking for that little something extra.
In the olden days music lovers at festivals had to content themselves with burgers, chips and spring rolls. And if there was anything else on the menu, the quality was often sub-standard. The festival scene has come a long way though. From mere open-air concerts, they have become places where visitors are immersed in a complete experience. From design to fringe activities and food: everything is planned in the greatest detail.
Does the food truck trend also have any influence on what we are served in restaurants today? In a previous blog we discussed how food trucks are now popular among both consumers and catering professionals. The trend towards simple, tasty food can now also be felt in restaurants. What food trends have their roots in food truck culture? And how can you get inspired by food that you are used to eating on the go?
Are you familiar with red mullet? It's a tasty, red-orange fish that is mostly caught in the Mediterranean Sea. In recent years it has also been caught in the North Sea, meaning it is also available in the Low Countries, yet we see very little red mullet on the menu. No idea how to prepare this lesser-known fish? We’re happy to tell you!
Can't get around food trucks anymore? Over the last few years, nearly every town or village has started organizing its own food truck festival. For the consumer, it’s a real haven of good food and drink. Here, they can taste delicacies from all over the world, and that in only a few square metres. But it’s not only consumers that benefit; even you, the foodservice professional, can take advantage of this hype that may never go away.
You are no doubt familiar with them: regional products you can use to establish your reputation far beyond the local borders. Customers sometimes come from far and wide to buy them from you. The recipes are often passed down in old notebooks. Are regional products old-fashioned, a thing of the past and only for your older customers? On the contrary, says today’s consumer. Quite a few regional products are regaining more attention and are experiencing a boost in sales. Discover some of the best here!
Let's admit it: consumers like eating out. Eating out has become part of the modern lifestyle. But consumers are also finicky; you experience that every day. They only leave their house if they find added value at your restaurant or café. What added value? And how can you take advantage of that, even if you are understaffed? Discover how you can innovate your menu and leave your customers wanting more, in no time at all.
Local specialties that consumers don't mind queueing up for are once again becoming more and more popular. The Bossche Bol from 's-Hertogenbosch is a perfect example of a typical, local specialty that is also well-known beyond the city limits. The pastry is not only a feast for the eye but also an intense taste sensation. Behind this legendary ball hides a rich history. We take you on a journey back to the origins of the Bossche Bol and reveal a tiny glimpse behind the secret recipe.
Smoking food is a centuries-old tradition. Guest blogger Marc Thoonen takes a closer look at the method and offers you tips to try it yourself.
Are you familiar with the mattentaart? The delicious pastry from the Belgian Dender region has won over many a heart over the years. The mattentaart originates from Geraardsbergen and the adjacent municipality of Lierde. In 2007, Europe granted this Geraardsbergen delicacy 'protected geographical indication'. That means that the mattentaart is now officially registered as a European regional product, something that bakers in Geraardsbergen, Lierde and their boroughs are very proud of. As far back as 1979, the Brotherhood of the Geraardsbergen mattentaart was established in order to safeguard the product and its origin.
Strawberry season will soon be back upon us. Bruno gives you a few ideas on how you can use the red berries in your workshop.