TableWare www.tablewareinternational.com
INTERNATIONAL
HoReCa June 2022
MAKING CONNECTIONS Time to come together
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HoReCa Team EDITOR MAIREAD WILMOT mairead@lemapublishing.co.uk
PUBLISHER PAUL YEOMANS pyeomans@lemapublishing.co.uk
MANAGING DIRECTOR MARK NAISH mark@lemapublishing.co.uk
CHAIRMAN MALCOLM NAISH malcolm@lemapublishing.co.uk
PRODUCTION DIRECTOR PAUL NAISH paul@lemapublishing.co.uk
Published by Lema Publishing Ltd. 1 Churchgates, The Wilderness Berkhamsted Herts HP4 2UB Tel: 00 44 (0) 1442 289930 www.tableware.international
Front cover supplied by Bonna For more information see the website www.bonna.com.tr
TableWare www.tablewareinternational.com
INTERNATIONAL
HoReCa June 2022
I
t’s a delight to produce this HoReCa magazine – brimming with everything from interviews with forward-thinking brands such as sknife and Nymphenburg to trend-led pieces – think a focus on ever-popular pristine white tableware through to pieces dripping with glam, ideal for luxe living. On a more serious note, the overwhelming concern, from speaking with industry leaders, is the continued battle against global supply chain restrictions along with increasing costs of raw materials and energy. Covid caused enough issues, Michael Eichinger, head of marketing, product and communications, Zwiesel Glas, tells us, now Russia’s war in Ukraine is adding to the challenges. “Being dependant on a high energy consumption in our glass manufacturing process in Germany, the unprecedented cost increases in the raw materials and energy markets are currently affecting our basic operations and will continue to do so,” he tells HoReCa on page 22. Turn to page 20 to read about Mikasa Hospitality’s breakout launch into the F&B market. Claire Budgen, marketing and commercial director with Lifetime Brands Europe, tells HoReCa why now is the right time to bring this major new collection – think 10 new assortments, along with glassware – to market. And making it even easier to get at, the Mikasa Hospitality range will be showcased at Lifetime Brands Europe’s brandnew showroom at the company’s Birmingham hub. The Mikasa Hospitality range was first launched in the US in 2019 and was such a success, Lifetime Brands Europe brought it across, and have spent the past two years working to perfect the various introductions. Meanwhile, we’ve got a really interesting interview on page 30 with Jesper Efferbach, founder of Jeff&Co Group – a man who is passionate about sustainability. He tells us how his company is uniting
the hospitality sector with sustainability. “If a manufacturer wants to sell and market their products globally, they must have a clear sustainability strategy and preferably a clear green profile,” he warns. Following on from our interview with Jesper, we highlight some sustainable product choices for the hospitality sector on page 34 – from drink stirrers by Robert Welch Designs through to plates from Bonna. Turning to page 26, you’ll find an interview with Nymphenburg’s CEO Anders Thomas on its collaboration with three-star chef Jan Hartwig who opened a pop-up restaurant in Nymphenburg’s manufactory – the perfect marriage of gastronomy and porcelain. Speaking of three-star chefs, sknife is a company more than familiar with working with top-tier establishments. CEO Michael Bach talks to HoReCa about how they do business on page 36. Moving towards page 42, you’ll find our trend column by leading hospitality expert Valda Goodfellow of G&G Goodfellows who tells us all about the new wave of luxury in hospitality – hint, it’s understated but still most definitely luxury. And of course, with the industry having opened up after two years of torrent, thoughts are turning towards next year’s trade show season. With that in mind, on page 38, Thomas Kastl, director of dining at Ambiente, tells us how Hall 11 will be the centre of all things hospitality at the 2023 trade event. There is all that coupled with lots of product news throughout the magazine. I hope you enjoy reading HoReCa as much as I’ve enjoyed putting it together.
Mairead Wilmot
Afternoon tea at The Ritz Afternoon tea at The Ritz is a bucket list must-do for many. But when your job is editor of an international tableware magazine, the task really is a necessity. While afternoon tea has been given a facelift in recent years – think bottomless brunches and themed events – the age-old, three-course classic of finger sandwiches, scones and pastries, remains the most desired. And while it’s a lovely way to spend a Sunday with your mother, particularly in gilt-edged surrounds of London’s Ritz, I had just one thing on my mind, what tableware supplier has the 5* hotel opted to use for its service? William Edwards, of course. See more on pg 28.
Contents HoReCa June 2022
Regulars 12 News the latest news 16 Product News the latest products 18 Chef’s Table products on the table, as they should be 22 Viewpoints we hear your thoughts 42 Column: Valda Goodfellow on casual luxury
16
Products 24 28 34 46
Category: all white tableware Category: the perfect cup Trend: sustainable hospitality Trend: luxe living
In-depth 20
Interview: New Mikasa Hospitality launches 26 Interview: A meeting of minds – Nymphenburg and three-star chef Jan Hartwig team up 30 Interview: Jesper Efferbach on the importance of sustainability for the industry 36 Interview: sknife’s Michael Bach tells us about their extraordinary products 38 Interview: Ambiente’s director of dining Thomas Kastl on plans for Hall 11
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HoReCa News Zwiesel launches United Tables Zwiesel has expanded its portfolio by launching a full-service provider for table settings in the hospitality sector – United Tables by Zwiesel. From April 2022, under the corporate umbrella brand United Tables by Zwiesel, extensive top-quality ranges from the Fortessa brand in the tableware and cutlery product categories will complement the wide range of crystal glassware and tableware collections under the Zwiesel Glas and Schott Zwiesel brands. This new subsidiary of Zwiesel Kristallglas AG showcased its product range for the very first time at Internorga in Hamburg recently. The aim behind United Tables is not to just look at individual tableware categories, but to present the set table as one overall concept. It will focus on dine-out hospitality and promote the idea of "Get inspired - Get united" in gastronomy, with plenty of suggestions for pleasurable get-togethers round the table. The national and international sales divisions of Zwiesel Kristallglas AG will look after sales for the entire United Tables range.
Utopia combats logistics issues
Utopia has made moves to combat the ongoing supply chain and logistics issues facing the hospitality sector. To ensure continuity of supply, Utopia set up additional agreements with leading tableware, glassware and barware designers and manufacturers in countries including Turkey, Poland and Portugal, while also sourcing more products from the UK. Utopia will continue to offer products from around the world, including those sourced from countries such as China and India. “These are high quality products that deserve their place in the HoReCa market, but due to the current problems with global shipping we felt we had to offer our customers an alternative,” says Josh Rammell, marketing manager at Utopia.
“It was back in 2018 that RAK asked me to Robin Levien design a bone china range for them. I was very honoured that Studio Levien were being trusted with such an important task. It was clearly an ambitious and bold project for RAK to develop a bone china range for the HoReCa market. As bone china is the strongest of all ceramic bodies it did make complete sense. The brief called for a light and classical design but with a twist. Our challenge was to create a core range for volume sales but familiar yet modern. The fine bead on the edge of the plate is a key element of the design and brings a refined elegance. We were asked to design some flagship items that would be more expressive and capture the DNA of the whole collection. This is easier said than done, but we are really proud of the two podiums and the arching jug in particular.”
Designer Robin Levien of Studio Levien discussing his work on Bravura, part of RAK Porcelain’s newest collection Le Ballet. See more of Le Ballet on page 24.
Inspired by the night sky
Koransha has used its signature colour Ruri (a shiny royal blue) on its Cobaltline series. By spritzing Ruri glaze over the surface, its unique design depicts the sky getting darker from evening into night. Koransha says the Cobaltline series goes with any type of cuisine and is one of the finest products. 12 TABLEWARE INTERNATIONAL: HoReCa
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HoReCa News Villeroy & Boch lends its name to culinary world cup Villeroy & Boch has lent its name the prestigious Culinary World Cup. For the fourth time – after 2010, 2014 and 2018 – the company is putting its might behind the “Villeroy & Boch Culinary World Cup” as a co-operation partner. As well as defining the title, Villeroy & Boch will also be providing the porcelain for the restaurants in the contest. The prestigious international culinary contest will take place in conjunction with the gastronomy trade fair EXPOGAST from 26th to 30th November 2022 in Luxembourg-Kirchberg. Behind the scenes, the preparations have already begun – Burkhard Schmidt, sales director hospitality, and Georges Schmitz, key account manager international, recently met with the organisers of the “Villeroy & Boch
Spotlight on… Zieher Zieher’s stunning glass pieces were showcased beautifully at an Easter dinner hosted by acclaimed chef and Spicehunter Marcel Thiele in the Maldives. Zieher’s glass eggs were used to present dishes created by the chef who spent time at the resort creating tailor-made dining experiences and sharing his knowledge with guests at the Sun Siyam Iru Fushi resort in the Maldives.
Culinary World Cup” in the porcelain manufacturer’s hospitality showrooms in Luxembourg. Ben Weber, president of the Vatel Club Luxembourg, and Alain Hostert, vice president, selected three different plates from the successful The Rock collection for this year’s event. The group are pictured above.
Ginori 1735 uses top chef in digital campaign Chef Marco Corradi – also known by his alias Marco Assaggia – has starred in a digital campaign created by Ginori 1735. Produced in collaboration with the chef, The Pleasure of Daring campaign features some amazing food installations that present ingredients from a new perspective. A contemporary cuisine, rich in evocative suggestions and endowed with an intrinsic power of seduction, springs to life on the iconic collections of Ginori 1735: Oriente Italiano, Oro di Doccia, Contessa, and the new Arcadia collection. The campaign ran on social channels and on the Ginori 1735 website.
Wilmax presents SandStone Wilmax has launched a collection of coloured SandStone porcelain. The vitrified fine porcelain collection has been transformed into textured stylish matt sand-coloured tableware. The assortment includes rectangular, square, and round plates for serving aperitifs and main courses, salad bowls, serving dishes, and much more. All products in the series have a recognisable rustic design resembling the hot lines of sand dunes. Wilmax says while SandStone porcelain collection is attractive, it’s also practical. Designed for intensive daily use, it is suitable for cooking and heating food in a microwave and oven, and can be washed in a dishwasher without any loss of quality. 14 TABLEWARE INTERNATIONAL: HoReCa
Journey 150 Years of Zwiesel Glas – Sounds like a great history.
Design by Sebastian Herkner Milestones in the 150-year history of Zwiesel Glas are represented in a linear relief pattern in the stem.
DISCOVER HERE:
zwiesel-glas.com
Product News Zwiesel Glas joins forces with designer Sebastian Herkner Zwiesel Glas has partnered with designer Sebastian Herkner on an exclusive new collection – Journey. Consisting of five items with unique stems – the collection is striking with raised lines representing milestones in the 150-year history of Zwiesel Glas by connecting past, present and future in each stem. The ensemble of Bordeaux,
Burgundy, white wine, universal and sparkling wine glasses represents highlights in the history of Zwiesel Glas. These thin-walled glasses make every enjoyable occasion an experience never to be forgotten. Made from Tritan® crystal glass, these glasses are particularly brilliant, break resistant and dishwasher-safe.
New launch from Mikasa Hospitality Lifetime Brands Europe is launching Mikasa Hospitality this autumn. Tabletop essentials from ceramics to glassware to cutlery are what’s on offer. Each piece has been rigorously tested to meet the standards and demands associated with the HoReCa market. The ceramic collection comprises two pure-white designs with sleek, elegant lines, to ensure a very smart formal table setting. Then in stark contrast they have also included colourful finishes, inspired by nature. There are also two glassware collections added to the mix. Mikasa Hospitality has used commercial glaze in its porcelain production to give a stronger, scratch resistant surface, almost glass-like shiny, with a non-porous surface, making the dinnerware resistant to stains and odours.
Turn to page 20 to find out more.
Bonna’s nod to “bowl food” trend Bonna has launched its Pott Bowl collection – designed specifically for the “bowl food” trend. With two different colour options, Pott Bowl mixes modern and traditional lines. The Pink Pott Bowl consists of five pieces, while Terra Pott Bowl comes in earthy colours. With an array of different sizes, the assortment can be used for all sort of dishes from fish to salad, breakfast to main course. With a nod by the craft of pottery, Pott Bowl is inspired by both the past and the future with details resembling the fingerprints left by potters on the lathe.
Sleek and functional tongs from Amefa Amefa has introduced a stainless-steel tongs – finished with silicone edges so pans or other surfaces will not damage. Heat resistant, they can be used up to 230 degrees celsius, and a simple locking system means the pliers are easy to close and open. As a result, the pliers take up a minimum of space while the closure can also be used as a hanging hook, ideal for the hospitality setting. 16 TABLEWARE INTERNATIONAL: HoReCa
Spotlight on… stackability
RAK Porcelain bring us Krush & Kerrazzo RAK Porcelain is adding new colours and textures to its existing range of Rakstone products. The new additions to the stoneware-like range of porcelain consist of two series called Krush and Kerrazzo which were designed to complement each other. The Krush series combines a raw, rustic appearance with soft, watercolour-like hand-applied colours. The hues and textures of Krush evoke a natural and earthy feel, reminiscent of the beauty of mother nature. Inspired by the mythical terrazzo, Kerrazzo represents a seamless blend of raw materials and sophistication. Delightfully embellished with slivers of porcelain, this series delivers the authenticity of a traditional process inherited from antiquity. The delicate details of this series can be discovered on different sized flat and deep plates.
RCR Crystal’s first collection of stackable tumblers made of EcoCrystal are perfect for professional settings optimising the precious space behind the counter. Designed with an innovative anti-stuck system, which consists of an inner reinforced ring that preserves them from scratches and makes them durable even after intensive use. The anti-limescale system prevents the formation of water residues on the bottom, preserving their brightness wash after wash.
Did you know? The Eco-Crystal
tumblers maintain the cocktail temperature three times longer than regular glass.
Perfect personalisation
Product focus Wilmax Oil Bottles
Creating flavour-infused oils has never been easier than with the Wilmax oil bottles from the brand’s ThermoGlass collection. Each bottle has a relatively wide neck, allowing vegetables, spices and herbs to be easily placed inside. The bamboo lid fits snugly to the neck thanks to the silicone seal. And the cork protects against the introduction of foreign objects and prevents the mixing of foreign odours and the loss of the infusion aroma. And, when adding flavoured oil to the dish, spices and herbs will remain inside the bottle, as they are held back by a special filter spring. They are made of borosilicate heat-resistant glass, are hygienic and do not absorb foreign odours, carefully preserving the recipe and flavour of the contents.
wilmax.uk TABLEWARE INTERNATIONAL: HoReCa 17
Porcel continues to focus on delivering high-quality, creative and elegant products for various industries – and part of that is personalising products for clients. There is the option of adding the client’s logo to the back stamp for existing collections, creating a brand-new design or even coming up with an entirely new piece.
Product Chef’s Table
Michelin moment You’ll find plates from Koransha being used at New York’s Michelin-starred kaiseki restaurant o.d.o. Michelin star chef Hiroki Odo says: “The more you style the food and the plate, the more harmonious it becomes. There is a synergistic effect between the plate and the food.” The Koransha collections pictured are (top left) Ruri Chrysanthemum with gold bowl, (top right) Cobaltline coupe plate and bottom, gold patterned soup bowl.
The Chef’s
Table
Design focused in Berlin Dibbern has worked with chef de cuisine Philipp Vogel creating a porcelain plate specially designed for the famous XBerg Duck at Berlin’s Orania. The luxury boutique hotel boasts an outstanding restaurant serving the famous dish, which is said to be the best Peking duck in town. In close cooperation with Dibbern, chef designed the porcelain, and not only reimagined the Chinese dish, but gave the traditional blue and white porcelain a humorous note.
We highlight your products in their natural environments– on chef’s tables across the global…
French fancy Long-standing Michelin-starred restaurant Pied à Terre, with chef executive chef Asimakis Chaniotis at the helm, uses Utopia’s Lyra ceramic porcelain range. Lyra plates, with their organic quality, texture and shape, add depth and drama to the table arrangement, creating height and a truly individual serve. Lyra is part of Utopia’s Beyond the Pale theme, which offers an antidote to the busy, technicolour world through cool, calm class. Pied à Terre presents classic French dining with a subtle reference to executive chef Asimakis Chaniotis’s Greek heritage.
Spotlight on… Taylor Top chef Michel Roux Jr has endorsed Taylor scales.
18 TABLEWARE INTERNATIONAL: HoReCa
Two Michelin-star Michel Roux Jr is working in collaboration with Lifetime Brands Europe on its collection of Taylor scales, timers and thermometers, which are endorsed by the acclaimed chef. The scales are so accurate they weigh in increments of 0.01g and can include touchless tare technology where a wave-over sensor allows you to effortlessly return weighing scales to zero without touching them. And they boast a 20-year guarantee!
Stem Zero
BEAUTIFULLY STRONG 2x Stronger Stem* 35% Stronger Bowl Handmade Lead-Free Crystal Dishwasher Safe* Resilient up to 13°
(According to in-house method)
1
Scan to see the introduction of Stem Zero.
*These flawlessly handmade glasses can be washed in dishwasher up to 2,000 cycles. They have been proven to be resilient against stem and bowl impact tests according to DIN 52295 / Testing of glass - Pendulum impact test compared to standard glasses with the same thickness.
In Focus Lifetime Brands Europe
“Over the past two years we have invested heavily in R&D not just in terms of standards and quality but also trends”
The time
is now
Launching this autumn, Mikasa Hospitality is a major new introduction by Lifetime Brands Europe. Claire Budgen, marketing and commercial director, tells HoReCa why now is the right time to bring the bumper assortment of tableware to market… This is a really exciting time for Lifetime Brands Europe with the release of Mikasa Hospitality’s new collection – more than 10 tableware ranges, plus glassware and cutlery – it’s quite the launch. Tell us how this came to fruition? Mikasa has been synonymous with great design and seen as a world leader in tabletop fashion for dinnerware, crystal stemware and decorative accessories for over half a century. Building on this reputation we wanted
to steer the brand towards the hospitality sector. This decision was driven firstly, by the successful launch of Mikasa Hospitality in the US in 2019, the brand has gone from strength to strength. Secondly, working closely with leading distributors we were frequently asked for a range to fulfil the needs of the HoReCa market. Mikasa Hospitality Europe was subsequently formed and is set to be launched in autumn 2022. Over the past two years we have invested heavily in R&D not just
Staying on trend
in terms of standards and quality but also trends. Each design has been developed with the end user in mind. Why is now the right time to launch the range? Hospitality businesses have shown themselves to be creative and resourceful with many recovering stronger than initially anticipated. Europe has the most dynamic and diverse hospitality sector in the world. Europe’s restaurants and hotels are recognised
Delivering on trends is key to the Mikasa Hospitality collection as it serves venues across the board – think in-vogue pure whites, colourways influenced by nature and more. “It was so important for us to consider trends, how to offer something different in addition to working with colours, textures and glazes that would be the perfect background for food with shapes that would frame it well.” 20 TABLEWARE INTERNATIONAL: HoReCa
internationally as being some of the very best. Looking at the forecasted exponential growth in the HoReCA sector, we are confident this is the time to introduce our hospitality range to the market. In the UK alone there are nearly 90,000 food serving venues, but it is not just opportunity that has influenced our decision, this is coupled with our reputation for both excellent products and customer service. The confidence we have built over decades with our supply chain has put us in good stead. Better still, the launch of Mikasa Hospitality coincides with the opening of our new logistics centre Euro Hub in the Netherlands. This is set to transform our service model, heralding a new chapter for Lifetime Brands in mainland Europe. Tell us more about the R&D which went into creating the new range? We have a dedicated Mikasa Hospitality team to ensure
each product meets industry standards. From sourcing the very best materials for the job (with sustainability in mind), to design and rigorous testing; this new range has been put through its paces. All our ceramics are vitrified and as such are some of the most durable dinnerware available, both dishwasher and microwave safe. We use commercial glaze in our porcelain production to give a stronger, scratch resistant surface, almost glass-like shiny, with a non-porous surface, making our dinnerware resistant to stains and odours. Because of these processes not only can we offer lifetime chip warranty, the products become impervious to water absorption in hot commercial glasswashers to ensure they can withstand a minimum of 300 cycles at 70°C without damage. What types of venues are these collections aimed at? Any which sit under the HoReCa umbrella. Due to different designs, styles and items we can cater for all types of venues. We intend to be a source of inspiration for the entire food community. From crisp white porcelain to bold greens and blues there is something to inspire.
It’s not just tableware of course, you’ve also got glassware and cutlery collections too. Tell us more about those. Historically Mikasa has always included these items, so it seemed only natural to include these in the hospitality range, we wanted to create complementary collections that included essentials for the tabletop. Taking current glassware designs and identifying best sellers we adapted these for the HoReCa market. The reliability and competence of our glassware has been tested by leading inspection agencies. Free from lead or any other pollutants or toxins, our glassware is promised to withstand up to 1000 cycles in the glasswasher for long-lasting brilliance. Our love for all things tabletop extends to cutlery. Made from the highest grade 18/8 steel the cutlery is rust resistant, durable and boasts lasting shine. Those who invest in Mikasa Hospitality can enjoy peace of mind that every item within the range has been built to last and withstand the wear and tear of a busy kitchen.
New UK showroom The Mikasa Hospitality range will be showcased at Lifetime Brands Europe’s brand-new showroom at the company’s Birmingham hub. “We are so excited to be able to finally showcase the entire range and this dedicated space will allow us to merchandise Mikasa Hospitality to its full advantage,” Claire explains. “Only available to distributors it sits on its own, yet equally pulls all of the items which are also suitable from other collections in the Lifetime Brands business, meaning we have a complete Cook and Dine collection for Horeca customers, all available in a dedicated space.” What has the initial reaction to the Mikasa Hospitality range been like? Having attended the HRC show and having spoken to over 200 visitors we had a very positive response. They loved the colours, shapes, breadth of ranges and how the collections complement each other with accessory items such as unique
bowls for particular food servings. Visitors commented on how the quality of the products and how well they would work in kitchens appreciating space saving, stacking and performance. Distributors are already on board and looking forward to receiving stock in only a few months. lifetimebrandseurope.com
“Looking at the forecasted exponential growth in the HoReCA sector, we are confident this is the time to introduce our hospitality range to the market”
TABLEWARE INTERNATIONAL: HoReCa 21
Viewpoints
From the cost of raw materials to logistics, we talk to several industry leaders to find out what is making the hospitality sector tick
Question time...
HoReCa: Have you faced any new challenges in 2022?
Narumi: There are still a lot of uncertainties with pandemic and global security issues. We are always Narumi: As the world enters into the post-COVID-19 era, we are seeing a surge on alert and ready to respond to any sudden changes. in demand for operating equipment, Zwisel: As mentioned before which is also causing confusion in we still face global supply chain logistics. As a tableware manufacturer, challenges in terms of a very positive shorter lead time for development and production is critical in order to meet the development of business in the needs of the rapidly recovering industry. sense of increasing global demand for high quality glassware on the one We are also faced with the increased hand, and capacity constraints on cost of raw materials and fuels and we are drastically reviewing our production the supplier side, hence increasing prices and delivery delays in terms process to minimise the impact. of important raw material on the Zwiesel: While the Covid pandemic other hand. Increasing demand and has certainly been responsible for huge simultaneously disproportionately global supply chain restrictions and cost increases over the last two years, especially increasing prices at the energy and
sknife: Our knives are manufactured entirely by hand in the sknife knife manufactory in Biel. The wooden grips are assembled manually and seamless glued. The knife and the wooden grips are pre-grinded at the same time and in several additional steps put into the final form from a professional cutler. The challenge we have is now to find well-developed and skilled collaborators performing these complex tasks.
HoReCa: Are supply/demand issues still causing concern?
service industry. Lockdown and social distancing has also highlighted
Utopia: The issues around supply have been well documented, and further Covid restrictions in the Far East are exacerbating the issue. However, it’s less of a concern now that we have been able to overcome the problem by adapting our stock in terms of rising market prices for raw planning and materials and energy, these challenges “We are drastically reviewing diversifying our are now even increasing due to the supply chain our production process to Ukraine/Russia crisis. Being dependant on geographically. minimise the impact” a high energy consumption in our glass With strong Toshinari Fukui, Narumi Corporation manufacturing process in Germany, the supplier unprecedented cost increases in the raw partnerships and effective stock raw material markets can only be materials and energy markets are currently levels we have been able to meet the covered by price increases on our side affecting our basic operations and will robust demand we have seen in our adapted to the market conditions. In continue to do so. markets. terms of the increasing demand for Utopia: The main challenge has been HoReCa: What permanent high-quality glassware we still ensure a supply chain shortages and delays, positive delivery capacity due to utmost changes have been made in but these are global issues affecting the sector as a result of the flexibility at our German / European the whole market. We’ve managed to Covid outbreak? production sites especially for core circumvent the problem by setting up assortments. However, due to the Narumi: As people have become agreements with new manufacturers, aforementioned uncertainties regarding more concerned about health closer to home, giving us stability in our global supply chains we raise our and hygiene, safety and cleanness sources of supply. customers awareness for longer delivery has become the norm in the food times and potential delivery delays for certain collections and additive services.
Meet the panellists
Toshinari Fukui president and CEO, Narumi Corporation
Michael Eichinger head of marketing, product and communications, Zwiesel Glas
22 TABLEWARE INTERNATIONAL: HoReCa
Michael Bach
Josh Rammell
CEO, sknife
marketing manager, Utopia Tableware
the importance of physically being together. The pandemic made us learn to do many things online but dining with your loved ones is something that cannot be replaced by digital efficiency. We will continue to be a leading tableware company that provides the joy and happiness of eating together. Zwiesel: Two years characterised by travel restrictions and the cancellation of big and important live events and fairs forced not only us, but the whole sector, to come up with alternatives and solutions. Based on this, the sector has responded with a wide variety of adaptations and innovations. Many events were moved to the online area, hence completely new digital event formats with new communication and presentation opportunities emerged. In addition, many online concepts like delivery services were launched in order to continue to reach customers and stay in contact with them. We ourselves together with our agency have launched a website where people can find restaurants in their surrounding to help our partners in the hotel and gastronomy sector. We furthermore launched a completely new digital 360° factory tour, that enables (potential) customers to make a deep dive into our production site in Germany in order to give them an even better understanding of our production methods and the people who are behind our high-quality hand and machine-made glasses. sknife: A small company focuses on better collaboration with direct contacts, participating in fewer trade fairs and organising more on-site visits to the manufactory. All this results in a better product and sknife is much more successful thanks to this focus. Utopia: One change has been an even bigger emphasis on hygiene awareness and the need to protect customers. That’s why we developed our Serve and Protect range during Covid restrictions. In terms of serving food and drinks, the range takes existing products and adapts them for the Covid-19 world. It includes tongs, wrapped paper straws, lidded cocktail glasses and lidded serving dishes. All are solutions designed to offer additional safety in a stylish fashion.
Category All White
The chic sknife
choice
French chef Anne-Sophie with sknife’s Michael Bach
Once seen as the less-exciting neighbour to its more colourful cousins, chic white tableware has made a breathtaking play for popularity in high-end restaurants, proving uber desirable once again. We highlight some gloriously stylish options for dining tables
sknife
Mikasa Hospitality
sknife understands the brief when it comes to developing classic pieces for top-tier dining, and they are on-trend too. The Swiss company has developed an exclusive version of its table knife with snow-white handles for French top chef Anne-Sophie (pictured above with sknife’s Michael Bach). sknife tells us that the light ash wood handle fits perfectly with the elegant, high-class design ambience of restaurants and hotel interiors.
www.sknife.com
Mikasa Hospitality From Mikasa Hospitality, the Teardrop collection has been crafted with oval and teardrop shapes, designed to bring an artistic touch to a table setting. As much as this collection is elegant and adds a touch of individuality to the tabletop, it is also functional and robust.
Lifetimebrandseurope.com
Nikko
Nikko
Nikko brings us Disk, a collection which draws its inspiration from images of a clear and calm lake. With a maximised flat surface, the raised rims act to accentuate the beauty of the cuisine. One of the main characteristics of Disk is its serviceability with the collection combining superior functionality with a relaxed beauty – the result of Nikko’s advanced shaping and firing technology.
www.nikkoceramics.com
RAK Porcelain RAK Porcelain has launched its first bone china collection – Le Ballet. This new collection of bone china has a very high mechanical and physical strength and shows great chip resistance, luminosity, and an ethereal beauty. The product is made from natural mineral powder and has received all the professional certifications by the independent laboratory Lucideon in the UK to meet the requirements of the HORECA industry. The range exists in two variations Bravura (pictured) and Fedra which feature, in total, 120 different products.
www.rakporcelain.com
Did you know? RAK Porcelain’s bone china is entirely produced in-house in their factory in Ras-Al-Khaimah (UAE) which makes them one of the only companies which produces four different types of porcelain in the same factory. 60 TABLEWARE INTERNATIONAL: HoReCa
RAK Porcelain
Porcel Masters at crafting standout collections, Porcel’s porcelain pieces show off the brilliance of white in the culinary sense. There is a selection of collections decorated with embossing only or featuring a classic gold or platinum edge. Some of their most distinguishing examples are Maris d’Or, an original shape that shines on its own; Vivian, which exquisite embossing gives refinement and character to the table scape; and White Tears, finished with an exclusive Porcel technique to achieve its unparalleled texture.
Porcel (clockwise Vivian, Maris d’Or and White Tears)
Did you know?
www.porcel.com
In demand
Top supplier to the high-end hospitality sector, Valda Goodfellow of G&G Goodfellows, tells us what their clients are asking for… “They say what goes around, comes around and here we are again with white tableware as the next big trend, particularly with fine dining restaurants. Maybe it’s because reactive glaze stoneware has been the biggest trend for at least the last five years, and now everyone has it, or maybe it’s just time for a clean slate! This time, white tableware needs to have an added dimension, be it texture, shape or whiteon-white decoration. At G & G Goodfellows, we have been Hering predicting this for Berlin a while, so as you would expect, we are ahead of the trend, with exemplar brands of this genre being Hering Berlin, Jacques Pergay, MontgolMontgolfier fier and Narumi. We also welcome back Serax Serax with its Perfect Imperfections – a great example of a designer’s vision, in this case Roos van De Velde.”
Villeroy & Boch Made from white premium porcelain, Villeroy & Boch’s NewMoon collection impresses with its asymmetrical shape. NewMoon is inspired by the impressive aura of the moon which is reflected by the distinctively clear yet expressive design. The extraordinary design language of the NewMoon collection offers an exciting stage for showcasing striking culinary creations and caters to the current trend in gastronomy towards modern concepts and unusual shapes. Meanwhile, Stella Cosmos combines both round and oval geometries with skill giving rise to something totally new. With the Stella Cosmo collection consisting of the finest, white premium bone porcelain, Villeroy & Boch presents innovative professional crockery in fascinating new shapes. Fine dining is thus redefined in an extravagant way.
Utopia’s Raw White is so bang on trend it’s used in one of the UK’s most famous eateries, the Viaduct Bistro in Coronation Street. Stella Cosmos
Villeroy & Boch
NewMoon
TABLEWARE INTERNATIONAL: HoReCa 25
Interview Nymphenburg
A shared
vision
Michelin-star chef Jan Hartwig (left) pictured with Nymphenburg’s CEO Anders Thomas
When three-star chef Jan Hartwig opened a pop-up restaurant in Nymphenburg’s manufactory, it was a collaboration borne from a passion for perfection. HoReCa learns more about this extraordinary union from Nymphenburg’s CEO Anders Thomas Anders, how did the collaboration with 3-star chef Jan Hartwig came about? Having the same passion and the same view on perfection, the collaboration with Jan Hartwig is a perfect match. Creating every meal or every plate from the raw materials is what we are all dedicated to. If you create a meal on such level there is not many choices in porcelain which share the same level of craftsmanship.
This is the best food on the best porcelain! Is this type of creative collaboration with chefs important to the manufactory? Since Nymphenburg is creating everything with pure craftsmanship without any machinery we are always open to collaborations which we meet on the same eye level. Nymphenburg is specialised in
custom-made orders due to our pure hand craft, so therefore, we share the same customer values. Has it been a challenge to pull-off a pop-up restaurant of this calibre? Nymphenburg has excellent porcelain and Jan Hartwig has excellent culinary expertise. What ingredients are missing? It has been a smooth path to make it happen.
Did you know? Everything the Nymphenburg team creates is entirely handmade, no machinery touches their collections. The company specialises in custom-made orders. 26 TABLEWARE INTERNATIONAL: HoReCa
A Nymphenburg collection is renowned for its quality but what is the most important to the brand – aesthetics or functionality? A teapot must not drip, a vase should not fall over easily, but overall Nymphenburg has an aesthetic eye on everything which has been produced over the past 275 years. The aesthetics combined with the refinement of the Nymphenburg porcelain added with bespoke hand-painting is the key to longevity. In terms of designing a Nymphenberg collection, how long does the process take from initial design idea through to completion?
“Nymphenburg has excellent porcelain and Jan Hartwig has excellent culinary expertise. What ingredients are missing?”
Having agreed on the design and collection size Nymphenburg is rather quick due to the fact that we do everything in-house and are not dependent on any third party. Four to six months would be a normal lead-time. When designing a collection, who is Nymphenberg designing for – the chef, the venue or the end user? Nymphenburg has normal retail collections which can be bought directly. In most cases we create shapes and designs
are your thoughts on how the industry progresses now – has business changed irrevocably? In my eyes the business has not changed, the customer’s behaviour has changed. Even classic brick-and-mortar fans were finding their way to the digital shopping experience. This is something that we were ready for and that we are nevertheless working on constantly. Nymphenburg is not involved in the mass market, rather in the niche of design and quality refines.
“This is the best food on best porcelain!” for yachting, jets and private residencies. This is not restricted to dinner sets and decorative objects but also bespoke lamp shades, tiles and sinks fitting the interior of the designer. Finally, we are coming out of a very difficult two years, what
With the right respect for the craftsmanship in porcelain even the Michelin-star restaurants have almost zero breakage. The awareness of quality has developed very positively. The customer consumes rather less but with highest quality, lasting a lifetime.
Spotlight on… Restaurant Jan
Three-star Michelin chef Jan Hartwig has opened a pop-up restaurant in Nymphenburg’s Munich home. From February 2022, the acclaimed chef – one of only ten three-star chefs in Germany – moved his pop-up Restaurant JAN into Porzellan Manufaktur Nymphenburg’s newly converted show and event kitchen, before going on to open his own restaurant in Munich in early summer. The venue offers the chef an intimate ambience in which he can cook and serve for a maximum of 16 people in direct interaction with his guests. “The guest should have the feeling that he is at home with me,” he says. The chef and his team of five will be cooking for guests where, during the day, the dinner plates matching the menu are turned by hand one floor above. Jan serves his food on collections such as Lightscape by Ruth Gurvich, on Wolfgang von Wersin’s Adonis, Orion and Lotos, and in clam shells by Ted Muehling. TABLEWARE INTERNATIONAL: HoReCa 27
Category The Perfect Cup
Koransha The Animal Series from Koransha is a gorgeously dramatic choice for maximum impact. The cup and saucer work in unison to highlight the animal print motifs. By placing the cup onto the saucer, you can see the patterns reflected on the animal silhouettes on the saucer – fun and clever!
www.koranshaus.com
ing utiful nslucent n the flow paintings.
The Perfect
Cup
With afternoon tea continuing to grow in popularity, we highlight some lovely options for the hospitality sector…
Porcel Porcel has several gorgeous afternoon tea options. Grace includes an elegant cup with a golden laced pattern adorning its edges, complemented by a pastel pink saucer inspired by bobby lace designs. Vivian’s cup features refined embossing on white porcelain and can be paired with the matching saucer, as well as rose and mint alternatives. Meanwhile, Porcel’s Premium Gold cup and saucer is a chic choice for any venue.
www.porcel.com
Maxwell and Williams The Teas & C range from Maxwell and Williams are true modern-day curiosities. Each with intricate patterns and bold colours they are real talking points for the table.
lifetimebrandseurope.com
Nikko The art of tea culture is taken seriously by the team at Nikko who bring us Hana, a hand-painted collection. Nikko’s fine bone china is a beautiful pure white base material used to express delicate gradations of translucent Japanese colours that allow you to feel the light, fragrance, and even the flow of time in nature, which is the unique characteristic of Nikko’s hand paintings.
www.nikkoceramics.com 28 TABLEWARE INTERNATIONAL: HoReCa
In Focus sustainability
Paşabahçe
Paşabahçe
Riding the green wave
Along with being a chef, a designer and an innovator working with companies such as Bonna and Paşabahçe – Jesper Efferbach, founder of Jeff&Co Group – is passionate about green living. He talks to HoReCa about how his company is uniting the hospitality sector with sustainability... Jesper, while your job history and experience in the tabletop/ hospitality industry is vast, your current direction – sustainability – is really of interest. Explain a little about what you do and why it’s of importance to the sector. My company operates in three areas – firstly, there is the original consultancy where we mainly work as consultants for producers of table and kitchenware, FMCG as well as hotel and restaurant chains all over the world. Our focus here are distribution and sales optimisation, supply chain efficiency, sustainability, commercial training and education. Next, we work in product design and development where we mainly work with the design and development of tableware products in both glass, porcelain and stoneware – a few of the products we have worked with are Timeless, Elysia
and Tincan glasses for Paşabahçe which have all sold in more than 40 million pieces. And finally, we work in innovation where our main focus is sustainability, social responsibility and circular economy. Among the projects that we have made are the development of a new sustainable restaurant concept for a very large Nordic hotel chain, been part of launching a 100 per cent circular brewery in Denmark (brewing beer from surplus food from restaurant kitchens), concept development for machine production with recycled glass and other raw materials, as well as our own environmentally friendly, sustainable and 100 per cent biodegradable plant-based raw material project. Tell us about your work with tableware brands/factories –
30 TABLEWARE INTERNATIONAL: HoReCa
how vital is it for companies in 2022 to develop and implement sustainable concepts and productions methods? We work and have worked with companies like Paşabahçe glass, Costa Verde porcelain, Bonna Porcelain, ArdaCam glass, Revol Porcelain, Corelle Brands, Pillivuit, Durobor Glass, Costa Nova and Grestel ceramics, Kitchenaid, Carlsberg, Nestlé, Scandic hotels,
Hilton hotels. In short you can say that the demands on the entire table and kitchenware industry in many ways are changing rapidly. In the past, it was to a large extent a matter of being able to supply the best priced and best looking products no matter where or how the products was produced. Now, it’s a completely different matter, now the brands and end users
Did you know?
Jesper points out that more and more companies are becoming aware of the fact that the development and implementation of sustainable and environmental-friendly measures – when handled in the proper way – can be used as profit and margin increasing measures.
In Focus sustainability are looking much more at added value, CO2 and carbon footprint, sustainability, environment friendly production and supply chain, local production and lead times as well as product training and education. In short, the manufacturers of today have to add value to the “food-chain” in a completely different way than they had to just five or 10 years ago. In real terms, what sort of changes can tableware/ glassware companies make – packaging, off-setting fuel and production output? There are numerous ways that all of us in the industry can make both small and larger changes, this goes for both the actual production with water and garbage waste, minimising of packaging and/or using recycled or reused materials, the usage of as many reused or recycled raw materials in the actual production, longer production runs, producing close to your core markets and even optimising the transportation of your final products, as well as using low carbon footprint forwarders when it comes to land, sea and air transportation. Likewise, you also work with hospitality venues supporting the development and implementation of sustainable concepts in their operation – how are venues becoming more sustainable? In general, the foodservice industry has been part of this Revol
“movement” all the way from the beginning. I remember as a young chef apprentice learning about low waste cooking and the usage Paşabahçe of as much of the raw materials as possible, the importance of using local products and raw materials in season. This means that the “green and sustainable” mindset is not foreign to the industry and in most cases they welcome products in recycled materials like textiles, glass, porcelain, in their decoration and tableware. They also welcome the idea of organic and circular food and drinkware like beer brewed on surplus food from the kitchens, bread baked with surplus food – implementation of sustainable and because most food and drink and environmental-friendly trends are now coming from the measures in many cases – when professionals in the foodservice handled in the proper way – can industry, the general public are be used as profit and margin also becoming more and more increasing measures. aware and open to this. Last but not least, and maybe as one In terms of buying tabletop of the most important points, product, how important is more and more companies sustainability to the general are becoming aware of the public, is your opinion? fact that the development and It is growing day by day, even
Paşabahçe
“If a manufacturer wants to sell and market their products globally, they must have a clear sustainability strategy and preferably a clear green profile”
Did you know? Jesper says more and more governments are developing and enforcing green taxes on the CO2 emissions and carbon footprints of companies.
“Manufacturers of today have to add value to the “foodchain” in a completely different way than they had to just five or 10 years ago” 32 TABLEWARE INTERNATIONAL: HoReCa
right now with impact of the ongoing conflict in Ukraine and the fact that we still see a huge impact of the global Covid pandemic. The focus on sustainability and environmental friendliness in general is growing, and both the general business industry and governments all over the word are investing heavily in these areas. This also goes for the general public where more and more consumers are choosing both food and non-food products based on their CO2 and carbon footprint as well as their sustainability, and ability to be recycled or reused.
Do you think there is a real and tangible desire for the homewares and F&B industry to make considered and lasting changes to their production practices? I am pretty sure that almost all manufacturers have the will and intention to implement this but it’s actually no longer up to the individual manufacturer to make this decision. If a manufacturer wants to sell and market their products globally, they must have a clear sustainability strategy and preferably a clear green profile. In the past, and in the near future, we will experience more and more governments developing and enforcing green taxes on the CO2 emissions and carbon footprint of all companies – this includes their suppliers. We are already seeing more and more companies choosing partners and suppliers (this includes the restaurants that they are dining at, the hotels that they are staying at as well how they arrange their transportation) according to the green profiles and strategies of the companies. This also mean that the smart companies and operators see this “green wave” as a sales and marketing tool to in the long run increase their margin and profit an not as a pure expense. So bottom line is that it’s not a matter of if they choose to make the changes, it’s a matter of when they have to make them.
www.jeffco.dk
In Focus green living
Considerate
dining
Flatware
Amefa
The hospitality industry is well aware of the importance of going green, both from a theoretical and practical point of view – so choosing products which spread the sustainability message is a no brainer. We highlight some greenfriendly options…
Flatware Slim is Amefa’s newest alternative to plastic. This lightweight, reusable and recyclable cutlery is developed by Amefa to help reduce the use of disposable cutlery. Recently the European parliament has voted to ban single-use plastic cutlery, in anticipation of this ban Amefa has come up with a solution for food service and retail to help reduce waste. The stainless-steel range has been specifically designed to bring an economic and eco-conscious solution to the hospitality sector.
Nikko
BHS
Tableware
Tableware
Bonna 34 TABLEWARE INTERNATIONAL: HoReCa
Nikko has developed a really interesting way of making hospitality tableware more sustainable – recolour. They say they are moving away from the conventional model of “selling out the tableware itself” and are taking action to realise a “Paas (Product as a Service)” model in which the function of the tableware is continuously sold to users. Nikko now collects tableware which has been used for many years in restaurants and hotels, and although there are no cracks, chips, or other damage, the patterns and gold lines have become faded, and will re-color them. “By transforming
Utopia (l-r)
and reproduction them, we aim to establish a model that can be used even longer. Recolor services solve the problem that customers were disposing of unbroken tableware. We hope to build a relationship of trust with our customers by solving their problems,” Nikko says. Meanwhile, Bonna’s Prints collection is a perfect homage to saving planet earth. Receiving a special mention at the 2022 German Design Awards in the eco design category, Prints is a fantastic collection driven from Bonna’s parent company Kar Porcelen’s desire to give back. All of the Prints collection is made from 100 per cent recycled industrial waste and the clever design motif is inspired by the tail and footprints of threatened species. The collection in turn draws attention to endangered global species, making them a talking point at the table. Bonna also cooperated with WWF Turkey on the assortment. Playground from BHS Tabletop has the ReNew range which is made from 90 per cent recycled ceramic material, the collection boasts a handcrafted look. Complete sustainability owing to production from clay and
ia (l-r)
Stirrers
Utopia
Utopia
Robert Welch enrichment with recycled material, ReNew features pieces which are matt on the outside but glazed on the inside for the presentation of food on a hygienic surface. The glaze also prevents discolouration of the eating surface.
Glassware RCR Crystal is one of the many glassware manufacturers who really prides themselves on being sustainable. Think zero percent smoke emissions, 100 per cent recyclable and they only use renewable energy. As such, their collections are truly sustainable. Ironically, the ETNA Collection is inspired by the power of the eruption of the Sicilian volcano – the earth reminding us who is king. The collection is made with Eco-Crystal and the perfect imperfection of nature is engraved on the glasses and goblets – the light is reflected on the carvings and is multiplied on different levels.
Stirrers Originally designed for the hospitality industry with sustainability in mind, these Robert Welch drink stirrers are winners of a 2022 Tableware International Awards of Excellence. With more venues using sachets of sugar or sweeteners for hygiene reasons, they opted to design stainless steel stirrers as a replacement/solution to using disposable plastic or wooden stirrers. All stirrers are made from 18/10 stainless steel, can be re-used, are fully dishwasher safe and will last a lifetime. Available in three sizes and four designs, featuring three of the brand’s textured patterns (Honeybourne, Skye and Sandstone) and also one plain from their most popular cutlery range (Radford). Likewise, Utopia also carry plastic alternatives with a range of styles and
colours of paper straws available as part of its Green Earth collection. Stainless steel bendy straws are provided for businesses looking for a reusable option. The Green Earth collection also includes Utopia’s wooden drinks stirrers, made from Forest Stewardship Council sourced wood, and are available in two styles.
On-the-go Both Nikko and Villeroy & Boch offer two stylish ‘on-the-go’ options, ideal for venues who want to offer their customers an alternative solution to plastic. Nikko’s #Single Use Planet assortment is a mug made from Nikko’s fine bone china which pays homage to the disposable plastic coffee cup that has been a familiar sight in the Japanese business scene for a long time. The company’s aim is to reduce plastic and based on the desire to create opportunities to think about the global environment. This mug represents a call for a reduction of single use plastics and highlights the importance of our “single use planet”. The shape of the mug allows for stacking and comes in six smokey colour variations, from monotone to earth colour, and a nostalgic yet stylish new design. Likewise, the Villeroy & Boch Coffeee To Go collection is a better alternative to disposable crockery. The high-quality travel cups are also tasteless, non-toxic and ecofriendly as they are made purely from natural raw materials. The innovative porcelain lid with an ergonomic drink opening, novel closure and high-quality silicone seal closes firmly, yet is still very easy to open.
Nikko
On-the-go Villeroy & Boch
Glassware
TABLEWARE INTERNATIONAL: HoReCa 35
RCR
In Focus sknife
The cutting
edge
Meet Michael Bach, the man behind sknife – a brand which has proven so popular with Michelinstarred chefs it is only found in world’s best restaurants. HoReCa finds out more about this Chef Franck Giovannini (right) with his special exceptional Swiss outfit… steak knife pictured with Michael Bach, sknife founder and CEO
Michael, sknife is a brand name synonymous with quality but tell us about how you came to design knives and then build your brand? Our sister company CeCo world-of-knives.ch – distributor of high-quality knives from Japan and Solingen in the Swiss market – has made excellent contacts in the
top gastronomy for 20 years. Several top chefs asked for a sophisticated steak knife made in Switzerland, which resulted in the foundation of sknife and the launch of the sknife steak knife in August 2015. Typically, how many new products do you launch annually?
We have several products patented and in development. As everything is manufactured entirely by hand, finding good manpower limits us. What dynamics are needed for a quality knife, particularly in a hospitality setting? Gong by the motto “form follows function”, the design
Did you know? Ten chefs with three Michelin stars use sknife products in their restaurants, the most recent being chef Julien Royer in the three-star restaurant Odette in Singapore. 36 TABLEWARE INTERNATIONAL: HoReCa
of the sknife knives is formed by working closely with first class cuisine and knife specialists in Switzerland. The smooth transition from the handle to the blade allows ergonomic cutting and makes the knife a real pleasure to hold. Due to the optimised design, the cutting edge is contactless with the surface. To meet the requirements of hospitality settings, the material used for our products are manufactured extra-thinly. Your knives are now used in many Michelin-star restaurants – remind us how many, and tell us
“Our unique knife design is developed in collaboration with top chefs”
An exclusive version of the table knife with snowwhite handles for French top chef Anne-Sophie
Fact!
All sknife products are manufactured entirely by hand. Engraving for 3-star chef Grant Achatz, Alinea, Chicago
about some of the venues with sknife products on the table. sknife is set in the world’s best restaurants with over 95 Michelin stars, most recently used by Julien Royer in the three-star restaurant Odette in Singapore. Some of the hotels on the Côte-d’Azur such as La Réserve Ramatuelle in St Tropez or the Four Seasons in Cap-Ferrat use our products. We are very proud of the Tableware International Award of Excellence 2022 – this is our fourth international
top chefs. With special versions, and also with our in-house engraving service on knife and packaging, we can personalise the product for chefs. Talk us through some of your best-selling products – why, in particular, are they are so popular? Our sknife Swiss knives are manufactured analogue to the French knives but in a finer, higher quality. In France, our brand is very appreciated, used in Mauro Colagreco’s
“sknife is a small knife manufactory but very high-class which allows us to provide products in exclusive materials and special designs for three-star gastronomy” design award. In Switzerland, sknife is now the only cutlery manufacturer that produces small series by hand – making every single knife, fork and spoon a unique piece. How do you work with these acclaimed chefs, is it a collaboration or do you present them with finished products? Our unique knife design is developed in collaboration with
Mirazur in Menton, the world’s best restaurant 2021. Due to the properties of the surgical steel used, sknife knives have four times higher corrosion resistance, high hardness of 58 HRC and stabilised wood (which means it does not swell in contact with water) – making them ideal for hotels by the sea and yachts. Thus, it’s not only due to the design but also to the fact that the sknife
Input from top chefs has been considered for the design process of the sknife steak knife
cutlery is the only formed cutlery which can be used in restaurants by the sea, such as at the Côte-d’Azur. And what about other aspects of cutlery – forks, spoons etc – do they interest you as much? Yes, because of the great demand from the gastronomy sector for damask knives, we first developed a fork and now also a spoon in torsion damask steel with over 1,000 layers. In a second step, we added versions made of surgical steel with a four times higher corrosion resistance because the restaurants near the sea asked for a complete cutlery set.
And finally, what can we expect to see from sknife in the near future? More collaborations with Michelinstar chefs perhaps? We are actually present with 10 three-star chefs, there are 134 in total. We are manufacturing exclusive versions for top chefs such as for Franck Giovannini (Hôtel de Ville, Crissier) and Anne-Sophie with over eight Michelin Stars worldwide. sknife is a small knife manufactory but very high-class which allows us to provide products in exclusive materials and special designs for the three-star gastronomy. www.sknife.com
TABLEWARE INTERNATIONAL: HoReCa 37
Exhibition Ambiente
“HoReCa will continue to be a focus topic of Ambiente” The HoReCa hall at Ambiente 2020 proved itself a rip-roaring success, so much so that its return in 2023 is hotly anticipated. Thomas Kastl, director dining, tells us how hospitality will take centre stage… Thomas, is HoReCa a major focus for Ambiente 2023? After the great success in 2020, HoReCa will continue to be a focus topic of Ambiente and will be centralised in its own hall. A large number of national and international HoReCa companies will show the world in Frankfurt which topics, projects and also challenges have moved them in the past two years. In its HoReCa section, Ambiente presents the entire front-of-house variety and, for example, provides decisive answers to tomorrow’s hospitality trends at the HoReCa Academy. Whether innovative catering
Fact!
concepts or furnishings for large projects - in Frankfurt, hospitality buyers gain deep insights and pioneering prospects as well as an overview of developments in design and the market.
Will Hall 6.0 still be the heart of hospitality at the show? Hall 11.0 will be the new home for HoReCa from next year onwards. We are further expanding this area, both in terms of space and thematic diversity. The new location in the West section of Messe Frankfurt offers many new advantages for visitors – a
Hall 11 will be the HoReCa Hall at Ambiente 2023 with expanded display areas and even more exhibitors. 38 TABLEWARE INTERNATIONAL: HoReCa
“Visitors will be able to experience with all their senses what moves the HoReCa industry”
short distance from Halls 9 and 12, the HoReCa hall will in future act as a perfect link between the Table product group in Hall 12 and the Kitchen, Accessories & Baking product group in Hall 9. This will result in short and efficient distances for ordering and buyers will be able to pick up trend impulses from related product ranges in addition to their core assortments.
Is the HoReCa Academy still going to be a focus? Yes, we will again have a HoReCa Academy at Ambiente 2023 and cordially invite trade fair participants to take part in the lectures and discussion rounds with renowned industry experts next February. The HoReCa Academy will also take place in Hall 11.0 and thus once again in the immediate vicinity of the exhibiting companies that use HoReCa as a distribution channel. In 2020, the very first HoReCa
Exhibition Ambiente
Trend corner
Spotlight on…
The HoReCa Academy The HoReCa Academy will return full force for 2023. After a successful launch in 2020, the Academy is set for a glorious return to form, with Hall 11.0 as its base. “Entrepreneurs explained new approaches and concepts. World-renowned designers spoke about sought-after interiors and furnishings,” Thomas says. “Star chefs reported on how they are enhancing and revolutionising the taste experience. In 2023, we will stick to this concept and offer great added value for our fair participants.” Academy impressed with a varied programme – industry experts told us where the market is heading. The programme for 2023 is currently being put together and we will reveal in the coming months which national and international speakers will present news and trends from the industry.
It will have been two years since Ambiente was last held, how has the hospitality sector changed in that period of time and will we see it reflected at the next show? The HoReCa sector is clearly one of the sectors that was hit hardest by the Corona pandemic. While rosy times
were predicted for 2019, in the end everything turned out differently than expected. But the industry did not let itself be defeated. Companies worked on innovative solutions and concepts and discovered new potentials. I’m talking about innovations in the buffet sector, sustainable packaging and concepts for take-aways, or hygienic product innovations in general. And all this has been waiting for a long time to be presented live finally now to a large international audience next year. Visitors will be able to experience with all their senses what moves the HoReCa industry and exchange ideas with business partners in person again at last.
Did you know? Exhibitors from product areas such as buffet, presentation and food dispensing, chafing and transport, tabletop, café and bar, ovenware, disposable and reusable tableware, kitchen and kitchen gadgets, menu cards, chalkboards and display, kitchen and electrical built-in appliances, pre-cooking and cooking preparation as well as kitchen and restaurant equipment will be hosted in the HoReCa hall. 40 TABLEWARE INTERNATIONAL: HoReCa
“Use Ambiente 2023 to speak directly to your target groups”
“Apart from the trends triggered by the Corona pandemic, I currently see a very strong craftsman’s touch in plates, bowls and such,” Thomas says. “Natural colours are also still extremely popular, although white and cream tones will always play an important role and are indispensable in the collections. In contrast, there is still a trend towards dark tableware in combination with gold or copper-coloured cutlery. And still others, true to the motto “everything is permitted”, mix and match different styles with each other and thus ensure varied dining experiences.”
Finally, what would you say to exhibitors who are unsure of whether they should commit to exhibiting at Ambiente 2023? Trade visitors need advice. They want to experience products and touch materials. They want to firm up their requirements and explain what they are looking for. Because solutions are often developed in encounters, co-operations are initiated in conversation and, especially when it comes to HoReCa, personal exchange is important. Use Ambiente 2023 to speak directly to your target groups. Identify opportunities for cooperation with suppliers for hotels and restaurants. Talk to chefs and hospitality planners, those really specialist decision makers who need an overview of what’s on offer to plan their projects properly. Be here in Frankfurt, because Ambiente continues to be the world’s biggest and most important hotspot for dining.
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Column G&G Many are wanting to experience luxury in more casual hospitality, where they can relax without having to sacrifice standards, where its application is less obvious but discernible, nonetheless
Indulge the senses
Zieher
Luxury, understated or otherwise, is a big money-spinner for the hospitality sector and G&G Goodfellows have their finger on the trend pulse, as Valda Goodfellow explains…
L
uxury in hospitality used to mean 5* hotels and fine dining. Now, luxury still means those things but it also extends to less formal and more bespoke setting, where individuality and experiences are valued as highly as fine wines. Having been immersed for many years in what the luxury hospitality client wants, we have been part of these changes, helping redefine what luxury feels like and let me tell you, it feels good. I am definitely a fan of the grand hotel with all its lush
drapery and carpets you can sink in to. Luxury on this scale is designed to engage all the senses and capture you from the first instant, so it is no surprise that we are definitely seeing a return to the same sense of grandness on the table – which I confess has been a bit lacking in recent years. It is good to see the demand for silver cutlery and accessories rapidly increasing as these hotels seek to redefine luxury for our post-Covid appetite to indulge ourselves wherever and whenever we can. Silver on the table is emerging as a major
Did you know?
Valda and her team provide ‘kits’ to accessorise aparat-hotels décor, including anything from plates, bowls, cutlery and glassware; to designer fruit bowls – all co-ordinated with the apartment’s ‘mood’. 42 TABLEWARE INTERNATIONAL: HoReCa
trend, along with crisp white plates with interesting textures; this is the very definition of indulgent luxury. Totally in keeping with this trend is the return of caviar service; the more spectacular the better. When brought to the table on a silver tray or a beautiful trolley, you cannot help but feel special. It becomes an experience rather than merely a dish, which is why this emotional response is at the heart of why we know luxury is so important to us. We were robbed of so many special occasions and memorable moments, that our craving is to create these now and we want to feel very, very special indeed. Having said that, I really like to visit these places when I need a sense of occasion, but I maybe would not want to relax there for any more than a night
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.
Column G&G
Ercuis
Jacques Pergay
or two. And I am not alone. Like me, many are wanting to experience luxury in more casual hospitality, where they can relax without having to sacrifice standards, where its application is less obvious but discernible, nonetheless. This affects not only hotels and restaurants, but apartments, holiday cottages, in-house catering (home or away), catering in the workplace, and travel. Since Covid, we have all probably engaged more with staycations, meal boxes from celebrity chefs, online wine tasting and spa treatments; so now we know that luxury is accessible wherever and whenever we want it. This has set the bar higher, especially for accommodation. We also expect a greater sense of experience with venues offering bespoke
activities or amenities such as hot tubs and chef-served meals in your room – so we are being asked to supply a lot more high-level tableware for holiday cottages, villas, private yachts, private jets, or just for the home. The idea of casual luxury, coupled with exclusivity is at the heart of the phenomenal rise in popularity of places like Soho House. In the UK members clubs have been around a long time, but there is a new generation of these clubs that are appealing to audiences way beyond the UK. Clubs offer a sense of belonging and often cater to particular crowds – whether they are arty, business, tech or media – where you can socialise with like-minded people, in gorgeous but casual environments and have great food and drink available all through the day
Trend spotlight
Demand for silver cutlery and accessories is rapidly increasing as hotels look to redefine luxury. “Silver on the table is emerging as a major trend,” Valda says, “along with crisp white plates with interesting textures; this is the very definition of indulgent luxury”. 44 TABLEWARE INTERNATIONAL: HoReCa
The market is telling us that luxury is a much-needed distraction for many of us and evening. Many of them offer accommodation, as well as bars, restaurants, meeting rooms and events. With work and leisure becoming ever-more inter-twined, we will see these clubs grow hugely, and they will evolve to suit the ever-changing needs of their clientele. The standards offered in these clubs rival what you would expect in some of the best hotels and restaurants, but many of the new ones (catering to younger members) like to play down any sense of formality or to appear that they have tried too hard, even though every detail is meticulously planned to look that way. So, we provide them with everything from sensational cocktail glasses (there is a lot of drinking!) and either bold, or eclectically mixed tableware to suit casual bar snacks through to concept dining. Similarly, the rise of the apart-hotels, especially in cities,
where home and work space is going through a revolution, means that the furnishing of these apartment/working spaces needs to have luxurious touches for those that are used to having these amenities laid on in their offices as part of their perks. We now provide ‘kits’ to accessorise the décor, including everything from plates, bowls, cutlery and glassware to designer fruit bowls – all co-ordinated with the apartment’s ‘mood’. In these increasingly uncertain days, is it any wonder that we crave indulgence more than ever? It may seem wrong in the light of current events but the market is telling us that luxury is a much-needed distraction for many of us. History has shown how periods of incredible trauma have been balanced with a rise in demand for luxury and indulgence; and I, for one, will not refuse any offers right now – so go on, feel free to indulge me!
Trends Luxe
Style statement
Villeroy & Boch
An ode to an era where glamour and luxe were the norm rather than expected, Villeroy & Boch’s MetroChic is an exquisite collection for the fine dining sector Art Deco elements are combined with state-of-the-art design on fine premium bone porcelain to create a tableware collection of timeless and consummate elegance. The geometric black-and-gold decoration on pure white porcelain gives each item a very distinctive modern-urban look that lends itself ideally to a wide variety of compositions – round shapes harmonise with clear, cylindrical contours, deep black lines meet delicate gold highlights. The premium 20-carat gold finish is hand-polished and ideally protected by the innovative “Inglaze Gold” technology that enables the high-quality decor to sink deep into the glaze during the firing process. www.villeroy-boch.com
High-end majesty
Living in
Porcel
luxury
With relaxed luxe becoming more and more popular on the hospitality scene, we highlight some collections designed to make any setting feel grand… Zwiesel Glas
Choosing between any of Porcel’s exquisite collections really is an impossible task – the Portuguese company understands the brief when it comes to creating high-end, luxurious collections. In fact, they say it has always been the main focus at Porcel. Collections such as Auratus OB (pictured) and Argentatus feature a luxurious decoration created using an exclusive Porcel technique, offering the client an authentic and distinct collection. Other collections such as Blue Legacy and Belle Époque are also excellent choices when wishing to bring luxury to the table. The first features a wonderful cobalt blue pattern inspired by traditional Portuguese tiles, whilst the other combines shiny and matte gold in a blast of delicacy and splendour. www.porcel.com
Classic perfection Zwiesel Glas understands how to create exceptional glassware, and the Rotation assortment is high-end heaven. The ensemble includes stem glasses made from Tritan crystal glass including red wine, Burgundy, white wine and sparkling wine glasses. The collection’s faceted stems are a particular highlight, while the glass itself retains a classical look. Zwiesel says the result is “an exciting, modern blend of sophisticated and minimalist design. Perfect for serving wines and cocktails in hotels, bars and restaurants with utter sparkle.” www.zwiesel-glas.com
Essential elegance RCR
Amefa
RCR’s Essential assortment has been designed for modern and minimalist table décor – perfect for today’s relaxed luxe vibe. The flat bottom holds the wine in a trapezoid, typical of modern table settings while the refined design facilitates the sliding of the liquid during tasting and gives the glass a soft, elegant silhouette. www.rcrcrystal.com
An example of refinement The Pix’Elle 3D range from Couzon is made of high-quality 18-10 stainless steel and has a polished-mirror finish. Elegance enhanced with a graphic pattern on the handle to give this refined product a sparkling effect. Like a jewel, the Pix’Elle 3D range brings a sparkle to your table. www.amefa.com 46 TABLEWARE INTERNATIONAL: HoReCa
New Etna line brings the lights of an eruption on your table
New Etna line • Extremely brillant and resistant • Tested for over 4.000 dishwashes cycles • Ideal for any kind of drink • 100% Recyclable
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The new Etna collection is inspired by the power of the eruption of the Sicilian volcano. The perfect imperfection of nature is engraved on the glasses and goblets: the light is reflected on the carvings and is multiplied on different levels enhancing the exceptional transparency of the Eco-Crystal glass.
