Tableware International HoReCa October 2022

TableWare

COMBIN AT IONS

your perfect table setting fr om the comfort of your home

PERFECT COMBIN IONS

a light on

HoReCa must haves

sommelier Matthieu

Professional

Goodfellow wants her stock

happening in

HoreCa

HoReCa

to the latest issue of HoReCa, brought to you from the Tableware International team. Now that we are officially in Q4, it will be interesting to see how 2022 ends up in comparison to 2021.

Despite a cost-of-living crisis unveiling itself (in the UK at least), there remains a degree of optimism that – actually – people will seek to escape the overhanging fruits of doom and gloom. And if they have extra money to spend, it will be spent on hospitality and entertainment. Good news for venues and good news for suppliers. But let’s wait to see how the next few months transpire. After the trauma of the past number of years, the sector is steeled for whatever the economy has to throw at it.

This issue of HoReCa, therefore, has lots of new products, industry opinions and trends to sink your teeth into. There is a super interview with master somme lier Matthieu Longuère who is now wine development manager at the acclaimed Le Cordon Bleu London. He gives us some real insight into what makes wine sing, and yes, the glass really does have a part to play. One of the key things I wanted to know was, when it comes to the glass – does it really mat ter if its handmade or manufactured?

“Not always,” Matthieu told me. “The main difference is financial. I first look at the thickness of the glass and the way the different parts are joined. Some manufactured glasses look very clumsy, some you would not even notice.” You can read more from Matthieu on page 22.

We also hear some interesting sector opinions in our Viewpoints pages from page 30, while Wilmax give us some insight into their vast assortments on page 18. Bolsius Professional, meanwhile, bring us up to speed on one of their must-have collections for the hospitality sector on page 24, while our friends at Ambi ente give us an update on the HoReCa hall on page 28. All this and much more!

Mairead Wilmot

Costa Nova expands presence in Tin Building

Costa Nova has expanded its relationship with legendary restauranteur, Jean-Georges Vongerichten, in his latest culinary conquest The Tin Building, a new food hall and retail concept.

Beyond being available in a retail capacity for consumers to purchase, the brand will also boast being featured at three of the 12 eateries contained within the New York venue. Costa Nova will be featured in the Frenchman’s Dough, as well as in the sushi restaurant and the raw bar.

“Our restaurant has a very traditional decoration, complemented with the modern and on-trend tableware provided by Mesa Ceramics. We give preference to durable, resistant plates with earthy colours and a touch of modernity achieved with lovely textures. We love the Urban Basalto in metallic colours, the Nogal in coupe shape and shades of white and beige, and the Rondo plate. These collections help us tell our story, the story of belonging, of traditional food brought to new places and of a new era.”

Chef Lídia Brás of Stramuntana Restaurant, on why she uses Mesa Ceramics. The chef has sought to create a restaurant in the heart of a busy Portuguese city with all the elements of a traditional small village.

News in brief

HEPP’s Trilogie scoops Red Dot Design Award

HEPP's Trilogie cutlery collection has been awarded a Red Dot Award. The collection, which launched earlier this year, impressed in the Design category.

“This elegant-looking cutlery succeeds in creating an impressively precise design language. The profile design of the handles accomplishes a distinctive feel,” the Red Dot jury said.

“Trilogie is part of a design initiative that is aligned with both the HEPP brand and our claim "The Art of Service,” adds Carsten Kulcke, general manager global business unit hotel at proHeq. “Receiving the Red Dot Award once again is a tribute to the connection between design and HEPP's product world.”

Business magazine WirtschaftsWoche, along with the renowned Swiss University of St. Gallen, has recognised Zwiesel Kristallglas AG for the fifth time as World Market Leader Champion 2022 with the seal of excellence, "Crystal glassworks for the upscale hotel and catering industry".

Did you know?

Sambonet has picked up a German Innovation Award 2022 for The Extra Cutlery. They won in the Excellence in Business to Consumer - Interior & Living category.

Candle specialist Bolsius Professional has released a new guide for operators keen to capitalise on their outdoor spaces. Combining design tips and cost-effective ideas, the guide – Investing in outdoor: attract and retain customers to grow revenue – provides ideas and guidance on creating a compelling multi-sensory outdoor experience for customers. The premium candle specialist has launched the report in response to changing market dynamics over the past few years.

Chef Davide Oldani puts glass centre stage

RCR Crystal and Italian chef Davide Oldani of POP Cuisine collaborated on a very special project.

The owner of D’O Restaurant in Cornaredo, not far from Milan, Davide designed a plate collection for RCR called D’O which is used in his exclusive restaurant.

The Chef’s Table

Quality in the hillsides of Turin

Based on the hillsides of Turin, Michelin-starred chef Andrea Larossa runs his award-winning restaurant with his wife Patrizia Cappellaro, sommelier and maître. For its high-quality tabletop, chef Larossa uses Sambonet Gio Ponti cutlery, Rosenthal Seven Contour vase and Raynaud custommade Lunes porcelain.

We highlight top-tier products as they should be, on tables in excellent venues across the globe

Costa Nova supports the 10th anniversary of the Naked Kitchen

Costa Nova recently lent its support to the 10th anniversary of San Francisco’s Naked Kitchen. The supper club’s anniversary dinners, produced by founder Ko Son and his team, are plated on various Costa Nova collections. Nearly all of the most exciting chefs in the world came from humble beginnings and needed the support of community to finely hone their delicate craft. Having access to resources to not only spur creativity but experiment with new ideas in the kitchen is critical and a value Costa Nova says it believes in. The first dinner was helmed by James Beard Award nominee, Alex Hong, proved to have the same level of intricate details on the plate that have come to define his menu at Sorrel. He served 40 guests with a seasonal mix of ingredients.

“We love to use the best seasonal ingredients from our local producers along with the right plate to intensify the experience. That’s why we go from the glamourous metallic plates to shades of white and beige and a strong cobalt colour that really makes our creations pop! The right plate is just important has the quality of the food we present in it. It’s really all about the entire experience that we offer to our clients.”

Chef Carlos Silva of Monverde Restaurant, Portugal talking about the importance of using the right plate for the right meal. With a multifaced tasting menu, the restaurant uses several different ranges from Mesa Ceramics as they are committed to ensuring that the tableware enhances the overall eating experience.

New bone china from Narumi

Narumi’s stand out new bone china collection Rydges has been inspired by the surges and rhythms seen in natural landscapes making the ideal canvas for chefs.

“This is one of the designs that resulted from several years of work on the theme of Respect for Nature,” says Narumi’s designer. “It visualises the undulations of the earth, created by sedimentation and orogenic movement, and the dynamic stripes that appear as the Antelope Canyon is eroded by wind and rain. While designing, I imagined what it would be like if the earth were cut out and made into a plate.”

The fine bone china collection comprises several sizes of plates and bowls – the depth and width of each item is carefully designed to enhance the beauty of the food. The dinner plate and deep plate are especially

Zieher elevates the buffet...

As part of its 2022 novelties, Zieher has introduced an innovative new buffet system. Glow is an elevated offering boasting filigree displays and frames with integrated lighting.

The matt black coating of these slim – but still extremely sturdy – lighting objects remains discreetly in the background and leaves the presentation of dishes to the glare-free lighting. This is a flexible system that creates unmatched buffet stagings. All the elements can be used vertically or horizontally while creating presentation levels at different heights. Matching buffet platters made of glass or laminated plastic, as well as trays made of melamine, complete the system.

On a journey with Zwiesel

Zwiesel Glas partnered with renowned designer Sebastian Herkner on one of their

Mix it up with Paderno

Expanding the synergy

A year since it launched its own-brand porcelain assortment – WMF Professional Hotel Equipment continues to expand the Synergy series.

A total of 12 pieces of WMF porcelain now create an extraordinary tablespace – reminiscent of a stone structure on the table – in the Dark Rock and Concrete designs. In addition to six shallow and two deep plate models, two saucer sizes as well as a bowl and serving platter are available in the elegant look. What’s more, WMF Professional has expanded the Synergy range to now include a large dinner plate, and a smaller cup along with a barista cup offering greater volume.

novelties

Journey. This exclusive range of five items with unique stems consists of Bordeaux, Burgundy, white wine, universal and sparkling wine glasses representing highlights of the history of the Zwiesel brand. These thin-walled glasses, made from Tritan crystal glass, are break resistant and dishwasher-safe.

Paderno’s Mixology collection is now available in fresh PVD colours, with new starter sets for the bartenders of tomorrow. The tools are flanked by must-have accessories, with Paderno offering a wide selection of mixology tools, designed to combine easy use with efficiency and style.

The sustainable choice

Delicate relief patterns

Koransha’s Harvest Grape collection is noted for its detailed, delicate relief patterns. The Japanese-made assortment is recommended for use in conjunction with Harvest Grape pieces for the most impactful tablescape.

Available in large plate, medium plate, small plate, large bowl, medium bowl, mug cup, petite plate, and multiple cup sizes.

RCR stacks up orders

RCR Crystal’s Stack collection – designed for hospitality and the home – has already become a bestseller for the Italian glassmaker.

Ideal for HoReCa, Stack has been designed with an innovative anti-stick system, which consists of an inner reinforced ring that preserves the glass from scratches and makes them durable, even after intensive use.

Stack is also the first collection of stackable tumblers made of EcoCrystal, ideal for professional use in mixology, as it optimises precious space behind the counter. And even more than that, the Eco-Crystal tumblers maintain the cocktail temperature three times longer than regular glass.

The personal touch from Robbe & Berking

Robbe & Berking are bringing even more exclusivity to the market –customising cutlery in a very individual way. Robbe & Berking say that what engravers have only been able to do on the handles up to now, will – in future – also be possible on the blades of knives.

Whether initials, coats of arms, silhouettes of villas or yachts –Robbe & Berking’s master engravers use lasers to draw every pattern in detail on the blades. A strong comeback of the hyper-individualised product.

High-end excellencefrom Sambonet

Sambonet’s Infinity is an exclusive capsule collection designed to inspire chefs. Infinity is aimed at venues that consider hospitality the highest expression

taste, sight

smell

stands, pliers, wine buckets

new ideas

cloches on offer

alternative to traditional tools.

“We spend a lot of time get ting the ambiance right for our customers. We use several dif ferent t ypes of Bolsius Professional candles both inside and outside – they always look fantastic”

James Morgan, Director & Co-Founder, Big Smoke Brew Co.

Let ’s bring the extraordinar y to the table

The complete table

From porcelain tableware through to buffet services, Wilmax has an enormous product portfolio – all designed to make things easier for the hospitality trade. We explore a snapshot of what’s available…

Serving in style

Wilmax has an array of chafing dishes in various sizes. We learn more…

Buffet warmers from Wilmax are presented in different volumes and shapes: round, rectangular and square. The body of each chafer is made of stainless steel and their hydraulic closing lids are made of tempered glass. Legs and handles of some products are stylised in gold.

Gel alcohol is used as a fuel to maintain the temperature of the food warmer, which gives a greater degree of freedom for catering as it does not require electricity supply.

The design ensures uniform heating of dishes –they do not get burned, but slowly simmer, revealing their taste and aroma. Modern table food warmers from Wilmax are not only practical, but they also allow for spectacular serving and serving dishes.

Wilmax also offers white porcelain inserts in different sizes1, ½, 1/3, 2/3 to make the food presentation pristine.

Cutting edge cutlery

Stylish and ergonomic Wilmax cutlery is made of high quality 18/10 stainless steel. It is comfortable to use thanks to perfectly balanced handles, perfect edge processing and high-quality polishing. The wide range of the collection will be well suited for the demands of chefs looking for specialty shapes. And material composition ensures long lasting performance in a HoReCa environment.

Perfect porcelain

Designed for both the home and HoReCa, Wilamx’s Fine Porcelain collection is a complete service

Pure white, smooth, shiny porcelain for home and professional use. The Wilmax Fine Porcelain collection comes in a wide assortment and includes all the necessary items for serving. Plates of various shapes and sizes include the Professional collection with increased rims for catering. There are also matching salad bowls to complete the presentation, serving dishes and bowls, and many accessories for fourchette and buffet display of dishes and various shapes for baking. The collection is completed with a great tea and coffee pots collection and a wide family of cups and mugs.

RAK Porcelain

RAK Porcelain has partnered with Ocean Glassware, exclusively importing and distributing the Lucaris Crystal line of products.

RAK explains they have been actively preparing for the foreseeable rebound of the HoReCa markets in Europe resulting in the partnership with Ocean glassware – a glass production company based in Thailand. Since the end of 2021, Lucaris Crystal glass products have been imported and distributed exclusively by RAK Porcelain for the European markets.

Lucaris Crystal is high-end glassware products which have been specifically designed for the use within the gastronomy and hotel industry. Each series is made of the finest, lead-free crystalline glass and displays high technical characteristics including exceptional brilliance and crystal-clear sound.

Each one of the seven series, focuses on a specific setting such as Rims and Rims Orient which consist of high-end barware designed to enhance the cocktail experience.

Another example is Desire, a series dedicated to wine tasting. Each glass corresponds to a specific type of wine, such as Robust, a glass for strong and aged red wines. In order to increase oxygenation and to soften the wine aromas, the Desire range is equipped with the Aerlumer process which, with its ellipse integrated into the bottom of the glass, brings out the aromas of the wine and is thus the perfect example of the technological mastery of this producer.

www.rakporcelain.com

Class glassware

Zwiesel Glas

From the glass makers at Zwiesel Glass, the Vinody collection has enjoyed huge popularity in the hospitality sector. Consisting of twenty-five glasses, the assortment provides the connoisseur with the finest tools to relish a wine or spirit’s unique medley of colour, aroma and flavour. Zwiesel says Vinody offers the perfect glass for nearly every alcoholic and non-alcoholic drink.

RCR Crystal

From RCR Crystal the Da Vinci Prestige assortment is all about excellence in luxury tableware, with collections made of RCR’s eco-crystal. Goblets and glasses are handmade in Italy following the teachings of the glass masters who have handed down their art from generation to generation for hundreds of years. Every single item endures rigorous quality controls to ensure that each cut enhances the characteristics of the material they are made of in terms of brilliance and transparency. The collections are signed by the best Italian designers who give an unmistakable sense of Italian style. Da Vinci Prestige is aimed at those who are not just satisfied with beauty, but are looking for luxury. Examples include the Lounge Bar Collections such as Skultura, Touch and Urban, all boasting classical lines, striking engravings, geometric effects and decorative designs.

Something special is coming from WMF…

WMF Professional has something very exciting lined-up for the hospitality industry. Currently, a completely new and unique collection is being created, which will soon be available to customers all over the world. Firstglass is a lead-free crystal glass from WMF Professional, designed to meet the demands of the catering trade in terms of shape and bril liance. With its extraordinary breakage and rinsing resistance, it is made for tough everyday gastronomic use, because it is seamlessly drawn from one piece, with no transition between the stem and the top. We look forward to meeting it!

We highlight some HoReCa focused glassware collections from key suppliers…

“

Meet the expert

Master sommelier Matthieu Longuère is a man who knows his wine. An accomplished career which includes being head sommelier at Michelin-star La Trompette, along with being named Best Sommelier UK, Matthieu is now wine development manager at the acclaimed Le Cordon Bleu London. What Matthieu doesn’t know about wine is not worth knowing. HoReCa talks to him about the real importance of glassware when it comes to wine…

Glassware is very important because it is part of what is on display for the customer to see when entering a restaurant, or standing in front of a bar counter. It will have a subconscious impact on the customer’s mood. It can enhance the customer experience. It can help justifying the mark up charged by the restaurant on wine. In my opinion, a wine glass should be quite thin/fine without compromising on the strength. In most restaurants, the glass washing machine is located behind the bar and therefore, there is a constraint in space for cleaning, polishing and storage. The glass should be between 250ml and 450ml maximum. The 600ml and above glasses are alright

for home as the consumer pours his own but in a restaurant, a normal size pour of 125ml looks very small – even mean – in a glass that big.

For practical reasons, glasses that fit in 25 or 16 glass size racks are best, when you can only fit nine glasses at a time in a glass washer, you need more space. The finer and larger glasses are often so fragile than you need a Reverse Osmosis glasswasher and that adds to cost. With the sky rocketing costs of running a restaurant, this is something to take into consideration. Some venues need to renew their whole stock of glasses every year due to breakage! Handmade or manufactured glass does not always make a difference, The main difference is, again, financial. I first

look at the thickness of the glass and the way the different parts are joined. Some manufactured glasses look very clumsy, some you would not.

In terms of working with sommeliers, I think glassware manufacturers are already working with a lot – but mostly to use the reputation of the sommelier to sell glasses to the public, not to wine professionals. The main concern seems to be mostly cosmetic but I would love the focus shifting to an equally practical aspect, without, of course, compromising the quality. Having said that some manufacturers do that very well. Lehmann in Champagne comes to mind.

When it comes to the shape of the

harsh tannins in a red wine and of acidity in white. The tulip shape works for tannic red wines – Bordeaux, Sangiovese, Malbec, Merlot, Syrah as well as acidic, fresh and aromatic whites such as Sauvignon Blanc, unoaked Chardonnay, and Riesling or Pinot Grigio. The globe shape works for fragrant, high acidity or low tannins red wines – Red Burgundy, Pinot Noir, Grenache, Nebbiolo. It also works for full bodied or oaky white wines such as White Burgundy, Chardonnay, Viognier.

The size of the glass also plays some importance, mostly as a temperature and aroma enhancer. The bigger the glass, the quicker the wine will warm up. If the temperature is not an issue, having a lot of air inside the glass will enhance the perception of the aromas. Lehmann is one of my favoured glassware suppliers because they cover different styles and price points. But a lot of manufacturers make great glasses – Riedel, Zalto, Nude, Spiegelau, Schott Zwiesel, Richard Brandon.

glass we use, it does have an impact on the flavour profile of the wine. Having said that, the tulip shape is more universal and will not make a wine taste worse. A globe shape would enhance the perception of

In terms of the best regions for wines at the moment – there are great wines produced everywhere. If I had to select I’d say Portugal and Greece are both countries that always over deliver in term of structure and freshness even when the wine is over 14% Abv.

When it comes to choosing my own favourite wine – that is tricky! – but probably Vintage Madeira, Hunter Valley Semillon or Dry Amontillado Sherry.

Riedel

Nude

BEAUTIFULLY STRONG

Bolsius Professional

Bolsius Professional Relight Concept

When did the collection launch?

Launched several years ago in the European market, Relight has become the most popular candle concept within hospitality. Now Bolsius Professional is adapting it to the UK market and is seeing exceptional increase in demand over the 18 months, especially post lockdown.

What is the collection’s USP?

The Relight candles are the perfect complement to any interior. Available in a broad range of on-trend colours, they’re easy to refill, so operators can simply change the colour to suit different themes or seasons – from

Did you know?

Valentine’s to Mothers’ Day, to Christmas. Easy to use with a long burn time, palm oil free and zero animal fats, they’re sustainable as well as a reliable option for operators.

How did the idea for the collection come about?

Candlelight already provides a welcoming and intimate ambiance to venues, and Bolsius says they are always seeking fresh new ideas to highlight the value of candlelight to hospitality. Realising the colour of candles can transform venues to suit different themes and seasons, they designed Relights to add a pop of colour as well as elegant ambiance. This means that with

a few simple colour switches, operators can easily adapt their venue to suit any theme, style and season.

What are the colourways?

There are five different holders, which will suit any interior –from Oval and Moods which simply showcase the flame, to the chunkier Ribbed and Square, which add depth and mood. For the outdoors, the Relight holder Outdoor is perfect for keeping candles protected from draughts.

Is the collection available in all global sales territories?

Yes – Bolsius designed the Relight range exclusively for the hospitality market, and it is available in all of their global sales territories. However, they also drew inspiration from their extensive retail market data.

The refills are available in 11 easy-to-change colours, ranging from lime and aqua, to fuchsia and amber. Bolsius also offer a longer burning Refill Plus, with a guaranteed thirty hours of burning time.

Where isthe stock?

About G & G

Founded by Paul and Valda Goodfellow, G & G Goodfellows is a highly creative design & Distribution Company with an amazing showroom in Little Portland Street. Offering a truly hands-on service, Goodfellows passion is to bring new and exciting, bespoke food presentation concepts to the UK’s culinary scene. As well as offering a wide variety of the world’s best branded tableware, kitchen equipment, clothing and machines, Goodfellows also collaborates closely with UK craft producers for totally unique products. It works with all sizes of restaurant and catering projects, happy to supply anything from an individual plate to a full restaurant concept.

Valda Goodfellow is concerned – some stock is taking too long to reach the end user and it’s giving her a headache. Here, she discusses an issue which many manufacturers may not know is an issue…

After a blistering summer I, for one, am looking forward to the first morning chill heralding a changing of the season. Yes, summer is great with its balmy, lazy days by the beach but it isn’t exactly the most exciting time for innovation!

With most manufacturers on holiday and availability of stock drastically reduced, it is difficult for those trying to keep end customers happy, especially in a year when global supply chain issues have dominated the market.

So, a return to ‘normal’ is very welcome and much needed. We were fortunate to have planned our higher stock intake to cover summer shutdowns; but even then, it hasn’t been easy. I totally accept that essential maintenance has to be carried out and production staff need a break, but customers don’t

always accept that it has to take what seems like all summer. I worry that some manufacturers are now used to quoting three months lead time and we are in danger of it becoming a new standard – but perhaps they

given summer is incredibly busy for hospitality, it certainly presents us with more problems than it does retailers.

It sounds like I am having a moan, but the reality of any fast-moving market is that

do not realise what this does to the credibility of their brand or customer loyalty? Maybe this has worked in the past for manufacturers more geared to serving the retail market but

it will wait for no one. End users will simply walk away, especially with the plethora of new projects occurring now, meaning they simply can’t wait and will forsake their preferred

Did you know?

G&G are seeing an influx of new operators into London who have existing successful concepts outside of the UK, but there are also new projects from great UK operators too.

“I worry that some manufacturers are now used to quoting three months lead time”

G&G created a service for chef Sean Rankin at Grantley Hall using suppliers such as Studio Mattes, Hering Berlin, Zalto glassware and Legacy Silverware

brand for available product. We are fortunate to have so many great brands that we are able to choose the right products to suit any project. We are attracting many new customers simply because of stock availability and are capable of meeting critical dates. Of course, our reputation for innovation and the ability to offer great concept solutions will put us first on the list as the go-to supplier for chefs, operators, F&B managers and designers, but we are seeing more-and-more first-time buyers simply seeking stock availability.

Now that summer is over, my plea to manufacturers is to see beyond their current full order books and look to the future. There will be no shortage of challenges ahead

operators, F&B managers, general managers and designers think and how the art of developing food and drink concepts is seemingly outgrowing the influence of the celebrity chef. Of course, the demand for great chefs will continue, it is just that we are seeing that the overall concept of ‘experiental dining’ is more focused on an overall experience, of which the food is a big part, but it is not everything.

Clients, customers and consumers will pay if the experience is worth it, so when times are hard, those who invest in the integrity of their concepts will seize the available market spend.

Over the last few weeks we have been working hard to

Trend spotlight

Experiental dining is bang on trend and while the food is a big part, it is not everything. “Clients, customers and consumers will pay if the experience is worth it, so when times are hard, those who invest in the integrity of their concepts will seize the available market spend,” Valda says.

and butter. We created such a service for amazing chef Sean Rankin at the stunning Grantley Hall in North Yorkshire. Sean serves a bread course as part of his tasting menu, which is as an homage to Yorkshire. The service is earthy but elegantly delicious, which is a difficult balance to achieve but every successful concept has to include sense of place as well as integrity to the food. Grantley Hall is grand, beautiful and luxurious with Sean’s food showcasing Yorkshire’s bounty of ingredients in a truly magnificent way.

We have seen restaurants placing ever more focus on sourcing small batch gin, vermouth and rum to achieve points of difference, along with creating their own house cocktail recipes.

There is a revival of Art Deco-style cocktail service, with cut crystal a major trend. However, we think there will be further development in cocktail concepts which deliver the same element of drama as great food dishes do.

for all of us, and while autumn allows us to cool down after this blistering summer, we face the biggest challenge yet of eyewatering energy costs that will further fuel the already serious inflationary conditions not seen for decades. That coupled with the lingering effects of a post-Covid reluctance to return to work resulting in a reduced available workforce is, in itself, serving to further drive up the price of labour and products.

We all need to return, as soon as possible, to the approach that drove our market pre-Covid which is that the customer is king. Meeting deadlines and effective supply will protect and preserve brands, especially in the face of rising costs. Those who rise to the challenge will win big.

So, let’s look forward to an autumn that can give our market a reason to get excited about what is to come. We have already started on our latest exciting project that looks to shape future trends and drive customer demand.

We have to change with the times and be bold in our approach, especially where there is a major shift in how

research what we think these winners will want from us and we are seeing that there will not only be an influx into London of new operators who have existing successful concepts outside the UK but also new projects from great UK operators.

We are working on incredible new ideas to serve the luxury market including sourcing and creating new products that sadly, we can’t show here as they are not yet released, but they will be game-changers!

I am also delighted that there is an element of rediscovering and reinventing the interest in some old favourites that are perfect for the directional dining we are starting to see emerge. Take the impeccably delicate Roos Van de Velde designs produced by Serax. They look incredibly fragile but are actually surprisingly durable. They are spectacular pieces of art in their own right and can act as focal points for a concept direction.

One of our specialities is that we work on concepts for the table that serve a particular purpose, even on such simple things as how to serve bread

Finally, I want to mention bar concepts. Given the meteoric rise in the popularity of cocktail venues, cocktails served with dinner and restaurants incorporating great cocktail bars, I can’t help commenting again how women are driving change in hospitality. Demand at G&G for innovative cocktail presentation is one of our biggest growth areas.

Our concepts for bar will develop further into the dramatic and unusual, working with specialist glass producers on new ideas.

Whether we are working on luxury or casual dining concepts in the UK or abroad, the future will always be a mixture of challenge and opportunity which we at G&G can’t wait to meet; so I am more than happy to say goodbye to summer, especially this summer.

“My plea to manufacturers is to see beyond their current full order books and look to the future”

Roos Van de Velde for Serax

It’s show time!

Thomas Kastl, director Ambiente dining talks to us about Hall 11 – the HoReCa hall at Ambiente 2023

What has uptake for the new HoReCa hall in 11.0 been like?

This Hospitality hall, newly set up in 2020, was a amazing success and the perfect contact point for decisionmakers in the hospitality segment – including hotel chains, restaurant owners, catering companies, cruise lines, and airlines. At the upcoming Ambiente, exhibitors will present their latest collections in Hall 11.0. The location is a perfect fit, as Hall 11.0 serves as a dual link. On the one hand to Hall 12 with Table and Table Select and, on the other, to Halls 8 and 9 with their focus on the kitchen and household. In addition, we will once again have a HoReCa Academy, where top speakers from the hospitality industry will provide an indepth outlook on relevant industry trends. I am already excited to see what new topics the next HoReCa Academy will cover and what is currently moving the industry. Every day we are in conversation with our customers who want to be at the upcoming Ambiente to present their products live. That’s why we’re delighted that the world’s largest consumer goods trade show is also

an already set date for the industry in 2023.

We know your team is busy confirming the schedule for the HoReCa Academy which was such a success in 2020, will there be any other events or showcases to draw the hospitality sector in? We are currently preparing a varied program with international speakers from various disciplines for the HoReCa Academy, who will focus on the importance of the Front of House theme and once again provide participants with first-hand trends and industry insights. Exactly who we will be welcoming to Ambiente 2023 will be revealed in detail in the coming months. I can tell you this much in advance: well-known speakers such as Valda Goodfellow and Pierre Nierhaus will be on board again. To shorten the time to the trade show date for everyone, we have a free online event “HoReCa – all about hospitality” on October 12, 2022, 4 pm German time. Five internationally renowned hospitality experts will report on food trends, the

future of alternative food, hospitality and customer loyalty. The online event is primarily aimed at hospitality companies, interior, ceramic, product, tabletop designers, buyers or manufacturers and provides valuable insights and industry-relevant news in German and English. You can register for free here: ambiente. messefrankfurt.com/horeca-online.

Are you finding brands are committing to stands in both Hall 11 and Dining in Hall 12?

There are some exhibitors who are in the hospitality program and exhibit still in a different Dining hall in order to satisfy their retail clients. But we are keeping up with the times digitally, of course, so all hospitality exhibitors are listed in the online exhibitor list with the special interest HoReCa/ Hospitality. Of course, this also includes those who are not exhibiting in Hall 11.0 but in the other Dining hall, but still offer products for visitors from the hospitality sector. This allows us to show buyers and decisionmakers the total range of products for the Front of House and Out of House business.

See these brands...

Other than tableware, what product groups will visitors see within Hall 11?

In addition to front of house products, we also have some approaches to out of house offerings for the first time in 2023. Exhibitors such as AtlasForm Melamine Service Equipment, Evren Plastik ve Melamine, Göreme Melamine Plastic, Kocel Plastik, Neville Disposable Tableware, Ücgen Endustriyel or Sier Disposables show here from disposable and reusable tableware to paper napkins, transport boxes and drinking straws the latest trends.

Exhibitors such as Aerts, Assheuer + Pott,

Tabletop, KAR Porselen (Bonna), Montgolfier, Picard & Wielpütz,

Porcelain, Soler, Solex, Steelite, Utopia Tableware and Villeroy & Boch Hotelerie have all confirmed for Ambiente 2023.

Finally, do you think Ambiente will be as busy a show as 2020? After a two-year enforced break, retailers are yearning more than ever for a physical live experience. The world’s leading trade fair for consumer goods welcomes top national and international brands with a promising portfolio: from forward-looking concepts and unique product presentations to global trends and fresh ideas. Everyone looks forward to the personal encounter. Exhibitors want to show new products and stage them emotionally. In the hospitality sector in particular, we have even seen important manufacturers expand their areas. We are ready and we are looking forward to a lively Ambiente 2023 even though under challenging economic conditions!

From challenges facing

keeping on top of trends, we hear from

industry

hospitality

on how they are doing business

Opinions that matter...

Maurizio Montanari, head of international salesSambonet & Rosenthal

What challenges are you currently facing when supplying the global hospitality industry?

Leona Lek,

head of global sales & product development, Luzerne

What challenges are you currently facing when supplying the global hospitality industry?

We are facing unpredictable shipping lead-time, we work closely with procurement managers to reduce processing time frame. Likewise, we increased our manufacturing capacity to ensure stocks are readily available so customers can receive our products promptly, anywhere in the world.

Have you noticed current demand for any particular type of tableware or glassware?

There is an increasing number of restaurants procuring handmade pottery and coloured wares to improve the uniqueness and personality of their cuisines. While handmade pottery is aesthetically pleasing, it often does not have peak qualities such as the resistance to break and adherence to hygiene standards due to its porous nature. Our R&D department work with these in mind to develop quality collections such as Ripple (pictured above), to present a handmade feel with subtle curves and waves. Our collections are made to last, meeting the gold standard of ceramics used in numerous high-end establishments.

How on top of global dining trends does your team have to be?

Restaurateurs constantly present new, fresh and better endproducts to their patrons in this market. We work closely with our customers to put forward tableware that is not only aesthetically appealing but also exudes the personality of their cuisines at the same time. They know they can rely on the standard and quality of Luzerne.

The hospitality current biggest challenge is bringing the HoReCa model closer to the retail one. Retail is a channel that follows moods and trends, where tableware is part of the environment, much more than in the HoReCa industry. The biggest international wholesalers of the professional area already show our products in even more emotional, inspiring environments. Arcturus Group oversees the global market already, thanks to our qualified distributors taking our expertise around the world and following the different market needs. The next step will be to increase even more the presence and the penetration inside markets with greater potential. Furthermore, we are going to open our first B2B Showroom in Milan in autumn. A new landmark in the capital of design for all HoReCa professionals and for architects and interior designers as well. Showroom visitors will find the complete range of our brands intended for every hotelier and contract need.

Have you noticed current demand for any particular type of tableware or glassware?

Current trends are international – one of the most interesting is the gourmet dish rediscovery, wide and deep to collect chefs’ creations, even at mid-level “gourmet lover” catering. Our know-how allows us to meet every demand, thanks to the internal development of our collections and productive capacity, these added values let us stand out among the tabletop market top players.

How on top of global dining trends does your team have to be?

Our sales and marketing team works closely with chefs, especially the starred ones, during the production selection steps. It’s essential for the team to always be up to date and sensitive to latest trends and news, not only from the food world but also fashion and design – the table is a place full of influences.

Lupi Fabio, marketing director, RCR Crystal

What challenges are you currently facing when supplying the global hospitality industry?

The biggest challenge at the moment concerns the increase in energy costs (electricity and gas) which is putting a strain on companies and consequently the entire hospitality sector.

Josh Rammell, marketing manager, Utopia Tableware

What challenges are you currently facing when supplying the global hospitality industry?

The biggest challenges also provide big opportunities. The life cycle of products within hospitality is getting shorter, as pieces and styles become more trenddriven and linked to the overall ambiance and theme of the restaurant. The need to understand the market, from casual dining to fine dining and how to turn trends into products, as well as being market leaders for innovation is therefore vital.

This can cause strains on logistics and stock planning, but this is outweighed by the opportunities caused by bringing new styles and shapes to the market on a continual basis.

Of course, ongoing global events are also causing upheavals in the market. Getting supply and delivering on a global scale means having to be responsive about where products are sourced from and the way the market is supplied. Utopia works hard to keep these critical relationships strong in order to weather these kind of changes, many of which are completely out of the control of the hospitality industry.

Have you noticed current demand for any particular type of tableware or glassware

Recently there has been an increase in demand for smaller bowls, plates and side dishes accompanying larger sharing dishes, using a lot of individual style plates and bowls together to create an overall style for the meal. This trend draws from Far and Middle Eastern styles of eating, while also drawing on the popularity of tapas. This trend for smaller servers is also being reflected in glassware. Styles like Nick & Nora and coupe glasses are very popular right now. Quality over quantity is the trend in cocktails at the moment, with people looking for fine crystal and attractive optics to give character to their glasses and the drinks they serve in them.

How on top of global dining trends does your team have to be?

Utopia is always looking to understand the latest trends in hospitality and food and drink. Whether it’s different styles of dining, like the move towards sharing meals with smaller plates, or increasing demand for different diets like vegetarian and vegan, it is imperative that Utopia understands what people want in order to influence its collections. This doesn’t just apply to fine dining or top end restaurants, as these trends will often evolve from small, inventive restaurants and bars who are willing to take a chance. Utopia takes the job of looking at all the areas influencing the hospitality industry very seriously in order to help continuing to drive innovation.

Michael Eichinger

Carsten Kulcke, general manager global business unit hotel, proHeq GmbH

What challenges are you currently facing when supplying the global hospitality industry?

The topics of supply chain and logistics are unfortunately still keeping us busy. We are looking forward to hopefully being able to concentrate fully on the needs and wishes of our customers again soon. After all, it is our mission to help them create memorable experiences in their hotel and restaurant concepts. We respond to the varying speed of recovery in different parts of the global market with flexibility and agility.

Have you noticed current demand for any particular type of tableware or glassware?

It is obvious that mixed materials on the table are in high demand. This creates a casual but inspiring atmosphere. Ceramic bowls and plates, cast iron pans in combination with stonewashed cutlery, for example. On the other hand, star chefs still want a clean white or black background for their creations. With recent product launches, we can offer the full mix of materials with our STYLELIGHTS and the “white canvas” with our SYNERGY porcelain series. The focus is still on the guest experience: the amuse-gueule on a small plate or in a bowl, for example, is still the key to a great experience.

How on top of global dining trends does your team have to be?

Very much so, in fact the better we understand the needs of chefs and restaurant managers, the better we can support them in their work. This know-how is not only necessary to initiate individual product development projects, but also to create more comprehensive solutions for our customers. The introduction of glass and porcelain collections, for example, is a response to the need (and trend) for more straightforward ways to offer guests the experience of a fully set table from a single source.

head of marketing, product & communications, Zwiesel Glas

What challenges are you currently facing when supplying the global hospitality industry?

At the moment, the market is in a massive turnaround. Due to Corona these changes took place even faster than expected. The trade market will change completely. Our B2B customers look for a one-stopshop-solution and need a partner who makes it easy to close deals. The consumer focuses on the experience of pleasure and enjoyment. It is our task to help to shape these trends. But for both departments B2C as well as B2B we have a clear vision, which we want to make true: using the finest manufacturing techniques and craftsmanship to create unique products which foster exceptional feelings of enjoyment and conviviality.

Have you noticed current demand for any particular type of tableware or glassware?

The demand for bar collections whether machine-made or handmade rose in the last couple of years. Especially gin glasses which are becoming more and more relevant for our trade marketers as well as non-alcoholic cocktails and therefore, special glasses which will make the mocktail look even better.

How on top of global dining trends does your team have to be? It is very important for our team to be highly on top of the global dining trends. Through trade shows, food trend reports and always being open-minded and looking out for inspirations, we try to stay up to date and even get a glimpse of future trends.

The promise of Indian hospitality

Zieher

For the Indian hospitality sector, the branded hotel room supply crossed 1,50,000, spreading across 1350+ hotels, 170+ brands and 230+ Indian cities in 2022*, a robust number yet indicating significant headroom for growth. Post Covid occupancy rates are 40-70 per cent for over 65 per cent branded and organised hotels*. Despite the two difficult pandemic years, hospitality in India is seeing a steady uptick. Some of the noteworthy trends in the hospitality segment are:

■ Increase in the domestic demand footprint and its contribution to direct travel and tourism GDP (94 per cent in 2021*). This has led to increased leisure travel and an interest in lesser- known destinations and boutique hotels. Of the total proposed supply of hotel rooms in the future, over 33 per cent are planned in leisure locations.

■ Outside of leisure and

corporate travel, interest in spiritual tourism, wellness tourism and healthcare tourism are new areas of demand and potential growth magnets. Likewise the rate of growth of aviation in India, which is expected to be the world’s fastest growing aviation markets averaging seven per cent growth until 2040^, opening up the potential for ‘hospitality in the skies’.

■ A growing focus on Tier 2 and Tier 3 cities, with the proposed branded hotel room supply predicted in FY 27, four years hence, seeing the highest growth in smaller cities like Dehradun, Lucknow, Amritsar, Jaipur, Udaipur amongst others.*

■ As awareness, access, affluence and attitude increase, consumer expectations from hospitality around quality, service, immersive and varied experiences are fast rising.

Did you know?

India’s alcohol industry is the third largest in the world, just behind China and Russia.

Hospitality players are making efforts to deliver on these expectations, be it through innovation in F&B offerings, improved service delivery, integrating technology and digital services amongst others.

■ Food and drink are high priority for the Indian consumers, at large. India’s alcohol industry is the third largest in the world, just behind China and Russia. On the dining front, the propensity to dine out is increasing, A 2022 report by Dineout (a leading restaurant and tech platform) notes that there has been a 120 per cent increase in luxury dining and 105 per cent increase in fine dining, along with an increase in the number of diners per reservation over the previous year.

■ Eco sensitivity and sustainability are concepts being embraced by hospitality players in India. This is

playing out across all aspects of hospitality, be it design interventions, localised supply and sourcing, efficient energy and resource management, sustainable food systems and more. Key players like the Indian Hotel Company Limited, perhaps better known as the Taj Group, aim to make themselves 100 per cent sustainable by 2030.

India, the sixth largest and the fastest growing economy in the world** and South Asia’s top rank holder in Tourism~ also wants to be one of the top five global tourism destinations by 2030 and is working on five key priorities – hospitality skill development, digital tourism, destination management, development of medium and small tourism enterprises and green tourism. These efforts along with demand resurgence, new demand drivers, a positive economic outlook and infrastructure development are likely to have a positive outlook on the hospitality sector in India.

Sources: * Hotelivate 2022 Indian Hospitality Trends and Opportunities.

** International Monetary Fund GDP growth projections.

~World Economic Forum Travel and Tourism Index ^as per Boeing news reports

With more and more hotel chains opening across the country, India holds plenty of promise for the hospitality sector. Anand Baldawa, CEO, thinKitchen examines the market

The crossover collections

For most manufacturers cross-selling categories is a no brainer. If there is demand for a collection in hospitality, it is reasonable to assume it will work in retail, and vice versa.

Amefa’s Austin PVD, for example, has seen one of the company’s most successful transitions of a retail collection moving to food service.

Amefa tells us that for a long period of time coloured flatware was very popular with consumers while restaurants, hotels and caterers

were hesitant to embrace the trend. However, they say “the added value of coloured flatware to the look and feel of a table setting took away the doubt. Now black, gold, copper and champagne flatware are now seen across the food service industry”. Sambonet, too, has seen success with a crossover collection. The Kyma assortment – with the PVD-enhanced show plate in particular proving a hit –has worked its magic with buyers.

“Some pieces from the Kyma

“Mesa Uno soon metamorphosed into exciting new collections with different colours, textures and digital print designs that really helped establish itself as one of Mesa Ceramics’ bestsellers in retail and hospitality,” a Mesa Ceramics spokesperson told us. “This is a true case of an award-winning shape (German Design Award 2022 for product design – tabletop) that charted its own path to success.”

And, of course, glassware has seen

Zwiesel

RCR

collection were so successful that they were renewed for HoReCa needs,” a spokesperson tells us. “For instance, Kyma show plates also became a stand, perfect for restaurant tableware needs.”

With Kyma, Sambonet has chosen next-generation finishes in copper, gold, and what they describe as “hi-tech shades” – basically, the result of research developed in the application of PVD to steel, as well as electropolishing and silvering techniques for steel. The result is otherworldly, hyper-pigmented pieces which are incredibly impactful.

The Mesa Uno collection from Mesa Ceramics was initially launched as a retail line at Ambiente 2020, but soon caught the attention of hotel and restaurant suppliers who saw all the qualities necessary for it to succeed in the professional market.

collections transition too. Zwiesel Glas, for example, say that after introducing the Glamorous series to their B2C customers they found the B2B/HoReCa department became interested.

“After some requests we now sell Glamorous to HoReCa customers too,” they tell us.

Also in glassware, RCR Crystal’s Tattoo was originally born as collection for bar and retail. “After a short time, it became one of RCR’s best-selling collections,” they say. “The HoReCa world has made it its own because it lends itself perfectly to the world of bars. This is why we decided to expand the collection with the jigger and the Tattoo Mule, an unconventional cup designed ad hoc for mixology.”

Of course, not all retail collections work for hospitality, and not all hospitality collections work for retail but when they do, the profits can be plenty.

From retail to hospitality and hospitality to retail, we look at series which have successfully transitioned sectors…

Silver-plated perfection

Sambonet’s collections are built on history, innovation, research, and originality, which is why almost all of them can be silver-plated. Silver and its charm of the past give a contemporary and timeless grace to the table, the purity of silver and the certified quality of stainless steel are the base of Sambonet’s production excellence since 1856. The exclusive H§P Hard Sambonet Silverplating technique (developed in 1938), carried out by highly trained specialists, ensures great durability and resistance to the oxidation.

A touch of silver

With the grandiose re-emergence of silver service trending at some restaurants, we highlight product lines perfect for putting a silver spoon in your mouth…

The ideal table

HEPP has been at the heart of hotel silverware, serving the finest pieces for more than 150 years. Thanks to the incomparable table compositions and the sophisticated ambience, the HEPP brand is one of the world’s leading suppliers for refined table culture and outfitter of upscale venues all over the world.

Cutlery plays an important role in the final set table and for a long time now, cutlery collections have not only been presented in classic silver or highly polished stainless steel but elegant PVD coatings in gold and light gold, copper or anthracite put them in the spotlight on request. The cross finish, which combines various finishing processes – such as PVD and stone-washing or PVD and glass bead blasted and brushed – also creates an exquisite ambience. www.hepp.de

Update the look

Utopia’s Titan range includes walled plates that combine a paredback style with a beautiful white glaze to create a contemporary feel for an updated take on silver service. Titan includes plates (round, square or oval), bowls, beverage pots, jugs, mugs and more niche items such as a ceramic milk carton and three tier cake stand.

Tabletop glamour

From RCR Crystal comes Leaf, part of the RCR Style Prestige catalogue. Leaf is a collection designed for those wanting supreme attention to detail in quality and finish. A high-end, innovative line combining classic forms with trend-setting design. www.rcrcrystal.com

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business opport unities, innovations and trends

focus on major indust ry

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the future: