8 minute read
Viewpoints
From challenges facing the global hospitality sector to keeping on top of trends, we hear from key industry people on how they are doing business Opinions that matter...
Leona Lek,
head of global sales & product development, Luzerne
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.
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.
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.
Maurizio Montanari,
head of international sales - Sambonet & Rosenthal
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.
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.
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
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.
marketing manager, Utopia Tableware
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.
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.
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.
general manager global business unit hotel, proHeq GmbH
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.
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.
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.
Michael Eichinger
head of marketing, product & communications, Zwiesel Glas
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.
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.
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.
