kico.kitchen

KiCo is a shared kitchen empowering The Hague’s next generation of food businesses.

🇳🇱 KiCo biedt duurzame & inclusieve co-working keukens voor de volgende generatie voedselvernieuwers in Den Haag. Wij geloven in succes zonder schuldgevoel, dat wil zeggen, het opbouwen van meer duurzame, inclusieve en winstgevende bedrijven. Wij kennen de uitdagingen die dat met zich meebrengt voor onafhankelijke voedingsbedrijven, dus KiCo doet het zware werk zodat u zich kunt concentreren op het creëren van smakelijke, voedzame en succesvolle concepten.

🇬🇧 KiCo is a sustainable & inclusive co-working kitchen space empowering The Hague's next generation of food innovators. We believe in guilt-free success, that is, building more sustainable, inclusive and profitable businesses. We know the challenges that brings for independent food businesses, so KiCo does the heavy lifting so you can focus on creating tasty, nutritious and successful concepts.

09/10/2026

As consumers, it pays to look a little deeper and understand what we’re eating. For Sami & Sjacco, that means reaching for food that’s less processed and full of real flavour. Here are three products they wouldn’t eat again. ⁠
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What’s a product you stopped buying once you read the label? Tell us in the comments. ⁠
⁠

08/10/2026

The masterclass started with one idea: when the business plan fails, the vision prevails.
Founders pitched their brands, tasted each other’s products and gave honest feedback.

Randy’s advice: write the plan, but don’t hold on to it too tightly. The business will show you what it wants to be.

What keeps you going is knowing why you started, and having people around who can see where you’re headed. We believe no founder should do it alone.

Big thanks to the founders who pitched and shared their products:

bean

We wrote down the lessons, and they’re coming your way soon. With less than 100 days left in 2026, use them to plan, reflect, or reset.

If you were there, tell us below: what are you taking back to the drawing board?

30/09/2026

Every time someone whipped their phone out this quarter. Not for this post, just because it was too good not to capture.⁠

Plates. Spaces. Food.

Swipe through our group chat's media folder

28/09/2026

The brands with the strongest Q4 already started prepping months ago. ⁠

Didn't get there in time? That's fine. Here's what you can still do.⁠

Find one seasonal offering you can launch as a limited edition.⁠
Build a content pipeline that carries you through the end of the year.⁠
Look back at Q3 and shift your strategy if it's not working.⁠

Q4 is the most profitable quarter in this industry. Holiday parties, company celebrations, social gatherings, the "treat yourself" trend, convenience cravings from the cold. It's all coming so you need to make it count.

What's your next step?

25/09/2026

What we think consumers will lean towards in Autumn.
Swipe to see our predictions.
Let us know if there something you’ve seen that we should consider.

24/09/2026

Meet Alessandra and Antonella. 🍝

The duo grew up learning to make pasta the way most Italians do — with family, in a kitchen, no shortcuts.

Now they're bringing that same energy to The Hague through — Italian pasta and pizza workshops where you learn the real techniques, share a proper aperitivo, and leave with fresh pasta and a full stomach.

Workshops tend to fill up fast, so get in there before it's too late

22/09/2026

The countdown begins. ⁠

100 days left of 2026, and here's what we'd do:⁠

Cater to corporate by targeting offices for end-of-year celebrations and gift boxes.⁠
Launch loyalty rewards to push repeat purchases before the year ends.⁠
Document your festive prep on social media. Always important, even more so now.⁠

Tag a brand you're excited to see show up with something festive.

18/09/2026

Growth isn't about doing more. It's about cutting what's not working, so there's room for what does.⁠

What's on your stop-list before Q4?

16/09/2026

What do paper-thin, hand-pulled parotta layers, a tangy puli sauce, and a cooling cucumber raita have in common? ⁠They all show up in this episode of KiCo Cooks. 🫓🔥⁠

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— bold South Indian condiments that turn a simple parotta into something worth the effort.⁠

Ingredients⁠

Puli Nool Parotta⁠

1 cup all-purpose flour⁠
¼ cup water⁠
Pinch of salt⁠
Pinch of sugar (optional)⁠
2–3 tbsp vegetable or sunflower oil⁠
1 tsp Khao Puli⁠

Cucumber Raita⁠

1 cucumber⁠
1 cup Greek or Turkish yoghurt⁠
½ tsp salt⁠
2 tsp Khao Tadka⁠

Method⁠

Nool parotta

Mix flour, salt, sugar.
Knead in water till smooth. Ball it up, oil, cover, rest for 1 hour.
Roll thin, slap it and stretch till paper-thin.⁠
Spread Khao Puli. Cut strips, gather, roll into a disc, flatten out.⁠
Fry both sides till golden. Smash it right away because the layers won't separate once it cools.⁠

Raita:

Grate cucumber, salt, squeeze out the water.
Mix into yoghurt with salt + Khao Tadka.
Top with more tadka.⁠ Serve warm, raita on the side.

15/09/2026

We have thoughts.

Swipe through.

Which trend are you done with?

Adres

Saturnusstraat 95
The Hague
2516AG

Website

https://www.kico.kitchen/

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