Blog

Sensoren in de afzuigkap, AI die amuses voorspelt en dark kitchens die A/B-testen op woordkeuze: data is de nieuwe specerij van de Nederlandse horeca.

Leer hoe chefs waste met 18 % drukken, allergieën 92 % nauwkeurig herkennen en hoe een digitale digestief na het dessert past in een ethische data-keuken.

TikTok-shots van stretchy kaas en wolkbrood: binnen 48 uur staan dark kitchens in Utrecht klaar met een werkend recept, duurzame verpakking én een na-gerecht-spel voor de adrenaline-kick.

Ontdek de 5-stappen-pilot, A/B-test-tricks voor menu-namen en hoe je een hit omzet in een blijvende smaakbeleving.

Hittekaarten sturen keukens aan, glow-stations verminderen waste en bezorgrobots flitsen door lege straten: Nederlandse nacht-logistiek heruitgevonden.

Lees hoe 18-minuten-bezorging werkt, waarom om-02:00-uur "extra kaas" domineert en hoe de ploeg veilig ontspant na de shift.

Menus are interfaces. Cluttered layouts slow decisions, push diners to default picks and bury strong dishes. This article shows how to cut cognitive noise with a 20-minute audit, clear grouping and consistent pricing.

You’ll learn a simple grid (name, brief description, right-aligned price), plain language rules, one legend for allergens and dietary cues, when to highlight a house dish without shouting, and accessibility basics (type size, contrast, not relying on colour alone). We close with light-weight metrics: decision time, spread of orders, allergen errors and repeat visits.

Supermarket UX can drift into dark patterns: loud promos, vague “healthy” claims, hidden unit pricing and packs that quietly shrink. This article shows how to spot and remove those traps without hurting margin — using a 30-minute aisle audit, a tidy set of honest design patterns, and clear success metrics.

You’ll learn simple rules like “one reason, one badge”, how to make unit prices readable at a glance, how to keep sort-by-price stable online, and what to ban from label copy unless criteria are published. We also offer a ready-to-use price card layout, a checklist for site–shelf consistency, and a lightweight measurement plan (complaint rates, time-to-purchase, repeat rate) so teams can prove trust pays off.

The Dutch institute of Food&Design is a platform for designers working on the subject of food. The DIFD is set out to make a network between designers working with food and eating on a global scale.

The initiative aims to connect designers to food related companies and to promote the understanding and relevance of food connected to design. (and design connected to food)
The Dutch Institute of Food&Design has the mission to make this new field of design more visible and to maintain and develop the quality at a high level. The DIFD wants to educate and inform about the possibilities of food and design trough publications, interventions, exhibitions, tastings, lectures and discussions. The initiative is in its startup phase.