We present Höglund Gruppen A.B our partner in Restaurant Development & Education

Restaurant Development Sweden Höglund gruppen A.B

Education, Development & Representation

Restaurant Development Sweden Höglund gruppen A.B
Is a consulting firm that is based in Borås, Gothenburg and Stockholm. Sweden.

Restaurant Development Sweden Höglund gruppen A.B
Hospitality Training & education Company

Restaurant Development Sweden Höglund gruppen A.B
Includes wine and distillates education, consulting firms, hotel and restaurant bar, training, catering, staff recruitment as well as restaurant and catering companies.In addition to conducting our business and whiskey tastings.

Restaurant Development Sweden Höglund gruppen A.B
Provides higher education in whiskey & wine. Our biggest catchments, is western and southern of Sweden, as well as other locations in Sweden and part of Southern Europe.

We are constantly evolving and we like to work with new challenges and also with highly educated staff who come to do their internship / master in Sweden or Swedish personnel who need their internship / master in other parts of the world.

We recommend trained staff with at least five years experience in the hotel & restaurant across Sweden, Norway, Spain, Dubai & Cruises ships

We also have talented famous Djs like touring across Europe and South America.

If you are required by professional staff in the hotel and restaurant,
Warmly welcome to contact us.

Ladies and gentlemen, dear readers and colleagues
Welcome to my life, my passion, welcome to my world!

Christian Perez. Spirits Consultant

Cheers, Good Cocktail's, Excellent Wines & Food.
Restaurant Development.
christian.restaurantdevelopment@gmail.com
Mobile: +46(0)739816747
https://twitter.com/Gotenburgo
https://www.facebook.com/groups/556096911176422/
http://www.facebook.com/groups/sitges.festival/
www.drinkbolaget.se

Restaurant Development Sweden Höglund gruppen A.B
Utbildning, Utveckling & Representationer

Restaurant Development Sweden Höglund gruppen A.B
Är en konsult firma som har sin verksamhet i Borås, Göteborg och Stockholm.

Restaurant Development Sweden Höglund gruppen A.B
är Hotell & Restaurangs utbildnings företag.

Restaurant Development Sweden Höglund gruppen A.B omfattar vin & destillat utbildningar, konsultföretag, hotell och restaurang bar, servering utbildningar, rekrytering av personal samt restaurang och cateringföretag.
Utöver det bedriver vår verksamhet whisky och vinprovningar.

Restaurant Development Sweden Höglund gruppen A.B tillhandahåller större utbildningar inom whisky & vin. Vårt största upptagningsområde är västra och södra Sverige, samt andra orter i Sverige och en del i Södra Europa.

Vi utvecklas konstant och vi jobbar gärna med nya utmaningar och också med högutbildat personal som kommer för att göra sin praktik/master i Sverige eller Svensk personal som behöver sin internationella praktik/master i andra delar av världen.

Vi förmedlar utbildat personal, med minst fem år erfarenhet inom hotell & restaurang över hela Sverige, Norge, Dubai, Spanien & kryssning fartyg.

Vi har även duktiga kända Djs som turnera över Europa och Syd Amerika.

Om du är i behöv av professionell personal inom hotell & restaurang?
Känner dig/er varmt välkomna att kontakta oss.

Mina damer och herrar, kära kunder, kollegor
Välkommen till mitt liv, min passion, välkommen till min värld!

Christian Perez.
Vin & Whisky arrangör / kursledare.
Spirits Consultant.

Cheers, Good Cocktail's, Excellent Wines & Food.
Restaurant Development.
christian.restaurantdevelopment@gmail.com
Mobile: +46(0)739816747
https://twitter.com/Gotenburgo
https://www.facebook.com/groups/556096911176422/
http://www.facebook.com/groups/sitges.festival/
www.drinkbolaget.se

Scandinavian Chefs by VHC

Vi inviterer alle Skandinaviske kokker til å bli med i vår nye LinkedIn gruppe! 

Scandinavian Chefs by VHC

I gruppen vil du finne kollegaer fra hele skandinavia, kjente og mindre kjente!

Vi håper at vi sammen kan løfte kokke yrket enda et hakk opp og hjelpe til med å øke interessen for kokke yrket og med rekrutteringen og utvikling av nye talenter.

I vår gruppe vil du også bli informert om hva som skjer rundt i gourmet verden samt nye produkter og trender!

I vår gruppe kan du komme med innspill og tips, finne ledige stillinger, utlyse stillinger........

Ha en fortsatt fin dag!

Roger Blikkberget

VHC Viladomat Hospitality Group

SocialwiBox, o wifi gratis a cambio de un “me gusta” en el bar/restaurante

El 80% de los usuarios que requieren wifi en un local hostelero acceden directamente a través de su cuenta de Facebook, dejando un “me gusta” en la página del establecimiento, convirtiéndose en seguidor y propagándolo entre sus seguidores. Por eso cada vez más los hostales, albergues, hoteles, restaurantes optan por el wifi social, una solución en la que está especializado SocialwiBox.

SocialwiBox se define como una manera inteligente de compartir el wifi en un establecimiento hostelero

Con esta solución de “social wifi” el establecimiento hostelero consigue más presencia en redes sociales, un mayor conocimiento de sus clientes, más difusión, y más seguridad en su red.

SocialwiBox se define como “una manera inteligente de compartir el wifi“. Se instala muy fácilmente: se conecta al ADSL del local y se asocia a la página de Facebook del mismo.

El cliente se conecta desde su dispositivo móvil, sin necesidad de contraseña, a la nueva red wifi gratuita personalizada con el nombre del establecimiento. Al navegar aparece la pantalla de conexión con las mismas imágenes que la portada de Facebook del local. Simplemente pulsando “me gusta”, el cliente obtiene acceso gratuito a Internet. Sencillo y fácil.

Las ventajas de este sistema, por el que el local desembolsa entre 29 y 36,50 euros al mes, según el paquete contratado, son muchas:

- No se requiere asistencia del personal

- No hay que generar tickets con claves de acceso

- Se accede al wifi sin molestas ni complicadas contraseñas.

La red de SocialwiBox, además, es segura y controlada:

- Se registran todas las conexiones, y se evitan las de uso fraudulento o ilegal. Se aceptan las condiciones de uso del wifi del local.

- Se delimitan tiempos de acceso y ancho de banda por usuario

- Se garantiza la no intrusión de usuarios ajenos a la red privada

Por su parte la empresa, además de ofrecer un servicio con valor añadido en su local, consigue nuevos accesos a su cuenta de Facebook y tiene la posibilidad de hacer nuevas campañas de marketing, pudiendo llegar de forma directa a su público objetivo con promociones, cupones descuento, encuestas…

Todo ello por una pequeña cuota que incluye el router personalizado que se conecta al ADSL del local y apunta a su Facebook. El acceso al panel de control permite al hostelero obtener información en tiempo real de las estadísticas de conexiones, impactos y crecimiento de seguidores.

Si el cliente no dispone de red social, o quiere conectarse al wifi sin ella, no hay problema: se le pedirá que ingrese su correo electrónico y una clave que le dará el personal del local.

¿Interesados en instalar el social wifi de SocialwiBox en su bar, restaurante, hostal u hotel? Contacte en el tel. 634 996 396 o en info@viladomat.eu

Viladomat Hospitality News: Nå kan man få spansk øl på tank i Norge

Viladomat Hospitality News: Nå kan man få spansk øl på tank i Norge: Brewery International AS informerer at de etter flere forsinkelser, endelig har fått levert sin nye tankøl bil, samt kjølte tan...

Nå kan man få spansk øl på tank i Norge

Brewery International AS informerer at de etter flere forsinkelser, endelig har fått levert sin nye tankøl bil, samt kjølte tankøl containere fra San Miguel.
 

Ølet blir tappet ferskt på tank ved San Miguels bryggeri i Lerida, for deretter å bli shippet ut fra havnebyen Bilbao. Ti dager senere er ølet i Norge og vi er klare til å kjøre det ut til våre tankøl kunder. Ferskere øl er det vanskelig å få tak i. Vi har testet igjennom alt med teknikere og bryggerimesteren fra San Miguel, som har godkjent at det ikke er noe kvalitets-forringelse ved denne form for håndtering.  Ølet står uavbrutt på kjøl ned på 2 grader celsius.

Brewery International takker samtidig alle sine tankøl kunder som har gjort det mulig for dem å starte opp med dette prosjektet, og vi håper det kommer flere til når man ser hvor bra kvalitet San Miguel inneholder og hva det gjør med salget til deres gjester.

Vi hos Viladomat Hospitality Consultants synes dette er spennende nyheter og venter spent på kundenes reaksjon.

Roger Blikkberget

CEO/Founder

Discover with Joselito all that you need to carve the Best Ham in the World. www.joselito.com

BALSAMIC VINEGAR - MASSIMO BOTTURA

BALSAMIC VINEGAR

In 2011 Massimo Bottura received his third Michelin star. He also won the Grand Prize at the San Sebastian Chef's Summit. His Osteria Francescana restaurant in Modena has been in the top 5 of The World’s 50 Best Restaurant Awards since 2010.

Who better than a chef from Modena to reveal the great possibilities of using balsamic vinegar. And if this chef happens to be one of the most creative on the scene today, the subject becomes even more intriguing. Throughout the pages of this book, Massimo Bottura, chef/owner of the Osteria Francescana, shows how this ages-old ingredient is becoming ever more modern. It is commonly used in its liquid form but can also be used as a gelatine; it goes well both with sweet and salty food; in fact, it brings out the best of the other ingredients in all recipes where it is used. In 'Balsamic Vinegar', Massimo Bottura gives us some very new and exciting ideas for a very traditional product.

Topic:

• Books
• Recipes

Tags:

• Massimo Bottura
• Italian Cookbooks

11 Kinds of Wings Around the World

I love the Buffalo wings! What is your favourite?

People across the planet love to get their soon-to-be-sticky fingers on chicken wings

From the usual spicy suspects, such as Buffalo wings, to exotic takes, such as the sweet-and-savory, soy-and-sugar-based ones you find in street stalls in Malaysia, we've discovered some of the best ways to prepare chicken wings around the world.

There’s something inherently special about eating foods that don’t call for the interference of utensils. I mean, sure, forks, knives, and spoons are pretty amazing tools in the history of human inventiveness, but devouring a delicious meal with the use of only your hands (and, subsequently, a dispenser’s-worth of napkins) is, in some strange way, uniquely liberating. Some might say it even makes the dish in question taste better.

11 Kinds of Wings Around the World (Slideshow)

That’s why people across the planet love to get their soon-to-be-sticky fingers on chicken wings (and sometimes even duck wings). These delectable morsels epitomize the primal way of consumption, where you simply hold on by the bottom of the exposed bone and bring each sauce-slathered drumette or wingette, aka “flat,” directly into your anticipating taste-bud lair. Plus, you’d surely get some shocked, cross-eyed glances from your hungry companions if you started slicing off meat from your wings, on a plate, mimicking the daintiest of 18th-century etiquette school students.

Slideshow: 11 Kinds of Wings Around the World (Slideshow)

The beauty of these heavenly bites of protein is that there are different interpretations of cooking them in nearly every corner of the globe. We’ve discovered some of the best ways people prepare poultry wings on their home turf, from the usual spicy suspects, such as Buffalo wings, to exotic takes, such as the sweet-and-savory, soy-and-sugar-based ones you find in street stalls in Malaysia. Some may surprise you; others will inspire you. And, when it comes to making them yourself at home, you don’t have to wing it. Instead, click on any of the recipe links in each description, and use the easy-to-follow instructions to create your own versions of some of the best appetizers ever — and just in time for Sunday’s big game. Take a look at the meaty contenders.

10 Wings Around the World: Related

• America's 25 Best Buffalo Wings
• America's Best Buffalo Wings
• 7 Creative Ways to Make Wings
• Boneless Buffalo Wings
• Buffalo Wings Most Popular for Game Day

Microsoft Opens Digital Eatery in Berlin

The new cafeteria brings together technology and culinary arts

Microsoft has opened up a "Digital Eatery" in Berlin. This colorful café-showroom is located on the first floor of Microsoft’s new tech hub "Microsoft Berlin," built in an historic building on Unter den Linden 17. The goal of the new eatery is to bring technology and the culinary arts together, and customers can play around with Microsoft gadgets while enjoying locally sourced dishes from the kitchen, Venture Village reports.

According to a press release, the rotating café menu features dishes made with locally produced, seasonal ingredients. And though the menu isn't up on the Digital Eatery’s homepage yet, it should be available soon. The new restaurant is headed by event caterers Gernot Karger, Elmar Karger , and Björn Kloos..

According to Venture Village, the recently opened café brought in a mixed clientele, as there was "everyone from suits [to] tourists to students trickling in for a coffee and slice of cake."

UPCOMING FOOD FESTIVALS

24 JAN-09 FEB

Gastrofestival Madrid 2014

Madrid, Spain

This annual culinary event returns to the capital with a comprehensive program of food-related activities and experiences. Gastrofestival 2014 pays tribute to ...

FESTIVAL WEBSITE

27 JAN-29 JAN

Madrid Fusion 2014

Madrid, Spain

For three days, this beautiful and culturally rich city will host the Madrid Fusión-International Gastronomic Summit. From 27 to 29 January 2014, the Campo de ...

FESTIVAL WEBSITE

27 JAN-31 JAN

St. Moritz Gourmet Festival

St. Moritz, Switserland

St. Moritz Gourmet Festival : A paradise for gourmet fans. After all, it is not without reason that our festival has gained cult status throughout the world. ...

FESTIVAL WEBSITE

01 FEB-28 FEB

Copenhagen Cooking Winter edition

Copenhagen, Denmark

Copenhagen Cooking is one of the biggest food festivals in Northern Europe. The food festival’s mission is to spread awareness of Copenhagen as a world-class ...

FESTIVAL WEBSITE

01 FEB-08 FEB

BITE 2014

Cotswolds, UK

BITE is back. Join us for breakfasts, brunches, lunches, teas & dinners; pop-up restaurants; cocktails & fine wines; masterclasses, talks & ...

FESTIVAL WEBSITE

06 FEB-16 FEB

Berlinare – Culinary Cinema

Berlin, Germany

Every year, the Culinary Cinema shows about around twelve current features, documentaries and short films that deal with food and/or the environment. The films ...

FESTIVAL WEBSITE

07 FEB-09 FEB

Salon Du Chocolat Brussels

Brussels, Belgium

Salon Du Chocolat Brussels will take place in Belgium for a period of three days. The main motive of this international expo is to facilitate the chocolate ...

FESTIVAL WEBSITE

08 FEB-10 FEB

Milano FOOD&WINE Festival

Italy

From Saturday 8th till Monday 10th February the event opened the gates for the third time. That’s almost the same period as the ninth edition of Identità ...

FESTIVAL WEBSITE

09 FEB-11 FEB

Identità Milano 2014

Milan, Italy

A Tasty Intelligence! This theme will illuminate edition number 10 of the Identità Golose congress 2014. Taste, style, pleasure, substance, mouth-watering ...

FESTIVAL WEBSITE

22 FEB-02 MAR

Salon International l’Agriculture

Paris, France

With over 1,000 exhibitors, the show is a real window on agriculture in all its diversity. Products from the mainland and overseas French regions are featured ...

FESTIVAL WEBSITE

European Union Wine Label Information

Do you know where the wine come from?

European Union Wine Label Information

The European Union (EU) is the world's largest wine economy, with roughly 70% of global production and 60% of global consumption. All 27 EU member states produce wine to some extent, and each has its own language, traditions and wine classifications. Maintaining consistency across the entire economic zone requires a set of overarching, EU-wide wine quality classifications and production laws. Until relatively recently, the EU classified wine quality into two categories: 'QWPSR' (Quality Wine Produced in a Specific Region) and 'Table Wine'. These were replaced in 2011 with PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication), as explained below.
The PDO and PGI logos in their English-language forms, with translations beneath:

PDO (Protected Designation of Origin)
According to the EU definition, PDO products are "produced, processed and prepared in a given geographical area, using recognized know-how". Their quality and properties are significantly or exclusively determined by their environment, in both natural and human factors. The category is named Appellation d’Origine Protégée(AOP) in French, Denominazione di Origine Protetta (DOP) in Italian and Denominación de Origen Protegida(DOP) in Spanish.
Each EU country has its own quality categories which correspond to PDO. The most significant are:

• France: AOC (Appellation d'Origine Contrôlée)
• Italy: DOC (Denominazione di Origine Controllata) and DOCG (Denominazione di Origine Controllata e Garantita)
• Spain: DO (Denominación de Origen) and DOCa (Denominación de Origen Calificada)
• Portugal: IPR (Indicação de Proveniência Regulamentada) and DOC (Denominacão de Origem Controlada)
• Germany: QbA (Qualitätswein bestimmter Anbaugebiete) and 'Prädikatswein' (formerly known as 'QmP' or Qualitätswein mit Prädikat)
• Austria: Qualitätswein and Prädikatswein, including DAC (Districtus Austriae Controllatus).

PGI (Protected Geographical Indication)
The EU definition of a PGI product is one closely linked to the geographical area in which it is produced, processed or prepared, and which has specific qualities attributable to that geographical area. The category is named Indication Géographique Protégée (IGP) in French, Indicazione Geografica Protetta (IGP) in Italian andIndicación Geográfica Protegida (IGP) in Spanish.
Each EU country has its own quality categories which correspond to PGI. The most significant are:

• France: VDP (Vin de Pays)
• Italy: IGT (Indicazione Geografica Tipica)
• Spain: VT (Vino de la Tierra)
• Portugal: VR (Vinho Regional)
• Germany: Landwein
• Austria: Landwein.

Although the PGI production rules are not as stringent as those applied to PDO wines, there are famous examples of PGI wines commanding more respect (and higher prices) than their PDO counterparts. This is particularly prevalent in Tuscany (see Toscana IGT).
Below is a wine label from France's Rhone Valley, with annotations highlighting the information required by EU wine labeling laws. Below that is an overview of the EU wine classifications prior to 2011.

Prior to 2011, all wine produced commercially within the EU fell into one of two categories: 'QWPSR' (Quality Wine Produced in a Specified Region) and the more basic 'Table Wine' (including 'Table Wine with a Geographical Indication').
QWPSR (Quality Wine Produced in a Specified Region) covered the same wine quality levels and types as PDO now does. The difference is that PDO covers all foodstuffs and beverages, rather than just wine. As clearly stated by its long title, QWPSR covered quality wines (i.e. those which met legally defined production standards) produced in officially delimited geographical areas. Its French translation was VQPRD (Vin de Qualité Produit dans une Région Déterminée). As is now the case with PDO, each EU country had its own classification/s (e.g. AOC in France, DOC and DOCG in Italy) which corresponded to QWPSR.
Table Wine and Table Wine with a Geographical Indication were collectively replaced by PGI in 2011. The aim of this was to remove the word 'Table', along with its connotations of low quality, from the EU wine nomenclature. An additional benefit was that it solved the disparity between the European use of 'Table Wine' (basic, low-quality wine) and the American use (wine with an alcohol content below 14% ABV). Thus the phrases Vin de Table (France), Vino da Tavola (Italy), Vino de Mesa (Spain), Vinho de Mesa (Portugal) andTafelwein (Germany and Austria) are now legally obsolete. For more information on this, see Vin de Franceand Vino da Tavola.

For country-specific information, see our pages about wine labels from France, Italy, Spain, Germany, Austria,Australia and the USA.

How to Separate Eggs with a Water Bottle

Her you will see a cool way to separate eggs.  I received a video on Facebook 

today and when I check it on Youtube I find loads of them!

Enjoy and learn!

Non-Alcoholic Red wine controls high blood pressure

Washington: The good news for red wine lovers is that it really can cut your blood pressure, but the bad news is that alcohol has to be removed first. Non-alcoholic red wine increased participants' levels of nitric oxide, which helped decrease both systolic and diastolic blood pressure, according to a new study in the American Heart Association journal Circulation Research.

                                                                 

ARIEL NON-ALCOHOLIC WINES  http://www.arielvineyards.com/wines.html

The study shows for the first time that natural antioxidant compounds in red wine, not the alcohol, are good for heart health. Nitric oxide is a molecule in the body that helps blood vessels relax and allows more blood to reach your heart and organs, the researchers said. Researchers studied 67 men with diabetes or three or more cardiovascular risk factors who ate a common diet plus one of the following drinks: about 10 ounces of red wine, non-alcoholic red wine or about 3 ounces of gin. All the men tried each diet/beverage combination for four weeks. The red wine and nonalcoholic wine contained equal amounts of polyphenols, an antioxidant that decreases blood pressure. During the red wine phase, the men had very little reduction in blood pressure and there was no change while drinking gin. However, after drinking non-alcoholic red wine, blood pressure decreased by about 6mmHg in systolic and 2mmHg in diastolic blood pressure, possibly reducing the risk of heart disease by 14 percent and stroke by as much as 20 percent. Researchers concluded that the alcohol in red wine weakens its ability to lower blood pressure. But polyphenols, still present after alcohol is removed from wine, are likely the beneficial element in wine. 

Reuters

Read more at: http://www.firstpost.com/fwire/red-wine-controls-high-blood-pressure-conditions-apply-447601.html?utm_source=ref_article

Louvre Hotels Group launches “Grab & Go”, a new self-service restaurant concept

I believe this is a very good concept and a very good alternative to the Minibars.  Today people have to leave the hotel in search for a shop or a 7Eleven to buy some drinks, snack or some food that they can enjoy at the hotel room.  This because the Minibars are over prized and have a poor choice of snacks/food.  With this concept you will keep your clients in the hotel and they dont have to "sneak" in with plastic bag from 7Eleven! Roger Blikkberget

In anticipation of a fundamental change in eating habits, Louvre Hotels Group is launching Grab & Go, a new self-service area providing access to a range of food 24 hours a day. This new concept has been developed in response to three observations regarding trends in French eating habits :

• Eating out is growing fast. It now accounts for one in five meals eaten in France, following the trend set in the USA, where half of all meals are now consumed outside the home;
• Meal times are only a third as long as they were thirty years ago, averaging 31 minutes, which means that people often do not have time for a traditional seated meal. Meal times are becoming more flexible, and snacking throughout the day is gradually taking root in French eating habits;
• French clients are showing a growing preference for simple, easy, quick-to-eat food, which can suit to new approaches to eating (snacks, finger food, buffets, etc.).

To meet these developing customer expectations, Louvre Hotels Group is launching a self-service food area alongside its traditional restaurant offering. The area will offer customers a full range of foods, available throughout the day, together with a range of everyday essentials (hygiene, beauty, leisure items, etc…). The concept will be offered in all of the Group's hotel chains from Première Classe to Golden Tulip, but will be adapted to the layout and location of each establishment, its existing food offering and its client mix (international, business, tourism, etc.).

Tests have been running since the beginning of 2013 in two hotels of the Paris region. Results have been positive and have persuaded the Group to roll out the concept from January 2014. The roll-out will initially take place in selected hotels both in Paris and elsewhere in France, before being extended to all hotels which studies have indicated are suitable for this new facility.

Commenting on this announcement, Nathalie Duneau, Corporate Marketing Director at Louvre Hotels Group, said: "As with our other innovative services – such as automatic check-in/check-out and the HotelForYou free smartphone app – which we were the first to launch, we want to remain one step ahead of our customers' expectations, offering new services that reflect changes in consumer behaviour; services which help make life easier and more comfortable. Our Grab & Go area represents the first stage of the changes we are now embarking on, and we will seek to develop other services to complement and enhance our offering."

WELCOME TO SMAK 2014

Smak 2014 is the most important venue in Norway for professionals within hotels, restaurants, cafeterias, institutions, canteens and fast-food outlets, as well as for those in retail.

Smak 2014 is the place to beAt Smak 2014 you will meet the suppliers, producers, special wholesalers and distributors of food and drinks, including everyday commodities and groceries, as well as the suppliers and distributors of all equipment and interior concepts related to producing and serving food and drinks. The exhibitors will represent the whole range from small niche companies, small and medium size businesses to market leaders.

Facts and figuresSmak 2014 has following main elements: Food & drinks, Grocery, Catering equipment, Design & interior and Beer, wine & liquor. Smak was last arranged in 2011 with a total of 407 exhibitors and more than 28 000 trade visitors.

On the menuSeminar programme, competitions, honours, awards and avtivities.

Register free of charge
Register free of charge as visitor to Smak 2014. Without preregistration NOK 250 will be charged at the entrance. Please note that admission to the Beer, wine & liquor section is limited to professionals with licence to sell alcohol due to Norwegian legislation and requires a special invitation card.

Get-together party downtown Oslo
Take the opportunity to mingle with trade professionals when exhibitors and visitors get together on Thursday February 6th night. For more information, please contact us.

Easy access by train, bus and car to Norges Varemesse in Lillestrøm
Norges Varemesse, is located in Lillestrøm, approximately 20 minutes drive from downtown Oslo. By train only 10 minutes from Oslo central station or 200 meters walking distance from Lillestrøm railway station.

Register here for free entrance:

FOR MORE INFO AND REGISTRATION

Welcome to our new blog!

In our new blog you will find information and news from the hospitality business world wide.

Who am I?

I was born and raised in the hospitality business with parents working as chefs in Norway and abroad. When they returned to Norway we moved to Furnes just outside Hamar where my parents (Food&Beverage) together with Ola Gundersen (Hotel Director) and the Olrud family planned and built Olrud Hotel(one of the biggest conference hotels in Norway) now Rica Hamar. So during years I could see the hotel and the service area getting built and finaly opened.  When it opened the doors I was 6 years.  I could experience all different parts of the business and since then I had it in my blood!

After this my parents have opened and managed several establishments and I was involved in many of them. In the early 90´s we started a company Viking Sport Hotels AS,  we worked with Arthur Buchardt and The Carlson Group (Radisson) among others in developing hotels for the winter olympics in Lillehammer 94. 

The last thing I did in Norway before moving to Russia was Millers American Bar & Restaurant in Oslo. It was a realy good time with Janne and Espen!  Here I took care of the guests and made sure that they had a good time. This was the year that they started with import beer and at Millers we had a lot of the release parties.  I was responsable for San Miguel, Red Stripe, Rolling Rock and many more parties!

Next stop was Russia and Rogers Bar in Murmansk, then Ibiza (Mississippi, Rogers Planet and Red&Hot American Bar&Restaurant) Then I moved to the mainland Spain where I in 2003 opened Chupa Libre in El Campello.

After that I have been working more as a Hospitality Consultant using my knowledge in helping others!

I also work as a Hospitality recruiter helping bars and restaurants to get the staff they need.

My last client was Lotus Taste in Bodø where I was helping with staff, HMS and more.

For more details over my life in the industry you can have a look at my profile at Hospitality Leaders.