Why We're Hitting the Road: BBB Maastricht

Why we are heading to BBB Maastricht this cycle — and how trade-show conversations are shaping our next generation of bending-edge straws and sharper biobased cutlery.

Why the Best Venues Serve With More Than Just a Show

From Park Theater Eindhoven to Tivoli Vredenburg, European theaters and concert halls are rewriting what a drink at the bar says about the night. Here's what we're seeing — and what it's changing i...

From Field to Fork: Rethinking Cutlery for Zero Emissions Day

Ahead of Zero Emissions Day, our team shares what a full-lifecycle view of biobased tableware really looks like — from the wheat field to the compost heap.

Inside Our Lab: Turning Wheat Straw Into Better Pellets

When people ask us what actually happens inside a non-plastic producing company, we usually point them to two places: the field, where wheat straw is left behind after harvest, and our lab, where t...

7 Years Ago In August, Cyclups Was Born

Multiple millions spent on development.A team growing to 15 people — and shrinking again.Scaling. Restructuring. Starting over.Going bankrupt.And reaching our first millions in revenue. A word from...

Why Your Drink Menu Is Only Half the Story

Most hospitality venues treat their drink menu as a simple list of beverages and prices. But the menu is only the beginning of the guest experience. Long before someone decides whether they'll retu...

3 Insights Into Gastrophysics: The Power of Texture

In elite hospitality, a meal begins long before the first bite. It starts the moment a guest reaches for their cutlery. This is the tactile prelude or psychological phenomenon where the weight and ...

3 Tactile Details That Elevate the Guest Experience

Elevating the sensory experience through thoughtful accessories. We often talk about the five senses in dining, but feel is frequently the most underrated. In a world moving toward sustainability, ...

3 Ways to Make a Simple Beverage Unforgettable

A beverage is just liquid in a glass until it’s an experience. For bars, airlines, and high end caterers, the drink menu is the ultimate low effort, high impact tool for creating guest loyalty. Her...

The 4 Moments That Define a Guest’s Experience

A guest’s experience with food and drink rarely begins at the first bite. Instead, it unfolds through a series of small moments , each one shaping how the visit is remembered. For caterers, restaur...