Horeca Supplement September October 2019

TableWare www.tablewareinternational.com

INTERNATIONAL

HoReCa 134

Sept/Oct 2019

We’re raising our glass to the best restaurant in the world.

At Nude we’re proud to see our Stem Zero glasses being raised every day by guests at Mirazur. Now it’s time for us to raise our glasses and congratulate the exceptional chef Mauro and his 3 Michelin-starred restaurant Mirazur, on being awarded The World’s Best Restaurant at The World’s 50 Best Restaurants 2019.

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News A round-up of HoReCa news Product Trend White with a twist Hospitality DNA Robert Welch Industry Trend Bespoke Product Spotlight Instagram-worthy Category Dinnerware We Ask... Hotels and restaurants Feature Global growth Category Buffetware Column Utopia on casual dining Interviews Ask the chefs Column G&G on personalisation Feature Top tables Category Glassware Feature Sustainability Segment Premium travel Category Metalware We Ask... How durable is yours?

Interview Bonna Category Cutlery/Flatware Feature Expert collaborations Trend Mixed materials Trade Talk Distributor interviews Category Placemats Interviews Designing for hospitality Tradeshows Round-up of shows Interview Ambiente’s new HoReCa hall

INTERNATIONAL

HoReCa 134

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COVER Supplied by NUDE www.nudeglass.com

TableWare www.tablewareinternational.com

INTERNATIONAL

HoReCa 134

Sept/Oct 2019

We’re raising our glass to the best restaurant in the world.

At Nude we’re proud to see our Stem Zero glasses being raised every day by guests at Mirazur. Now it’s time for us to raise our glasses and congratulate the exceptional chef Mauro and his 3 Michelin-starred restaurant Mirazur, on being awarded The World’s Best Restaurant at The World’s 50 Best Restaurants 2019.

To subscribe, email: robert@lemapublishing.co.uk

PUBLISHING

Published by Lema Publishing Ltd. 1 Churchgates, The Wilderness Berkhamsted Herts, HP4 2UB

At the heart Tel: 00 44 (0) 1442 289930 of retail Fax: 00 44 (0) 1442 289950

TableWare www.tablewareinternational.com

ith the Global Restaurant Industry expected to reach 3.8 trillion by the end of 2019 and the Global Hotels Market expected to grow 4.6 per cent between 2019 and 2026, the hospitality sector is proving quite an opportunity for suppliers, including those in tabletop.

And that’s why, as the leading tableware industry publication, we’re bringing you Tableware International HoReCa, a new publication designed to reflect the worldwide challenges, opportunities, demands and trends relating to tableware in this segment.

From London (where hotels continue to open at an amazing pace), to the Middle East (where the GCC hospitality market is projected to reach US$32.5 billion in 2022) to India, where hospitality is growing tremendously.

“We’re seeing growth across all areas with the exception of chain or formulaic restaurants,” says Valda Goodfellow, coowner of UK distributors G&G. We talk to four distributors (p.74) to discover where the growth is and what the trends are: Tabletop tradeshows are also tapping into such growth with shows like Ambiente, Maison and the NYTT are providing increased opportunities for suppliers to present their HoReCa solutions. Set to unveil a HoReCadedicated Hall during Ambiente 2020, we talk to Ambiente’s head of dining to find out more (p84). And from Host Milan to NRA, Chicago, we round up the hospitality shows (p80).

So, what do hotels and restaurants want from tableware today? Some things are a given: reliable supply; quick turnaround; value for money; broad assortment; durability, stackability and functionality; and on page 62, we ask suppliers what makes their tableware so durable and functional.

Increasingly, however, hospitality operators today are demanding tableware that helps them create a point of difference, something creative, memorable and versatile; and that complements their unique environments and

“

Increasingly, hospitality operators are demanding tableware that helps them to create a point of difference and stand out

”

dishes. On page 16, we discover how bespoke and customised tableware is in demand.

The same is true in premium travel – private jets, yachts and cruise ships – and we look at this burgeoning sector on page 58.

Current hospitality demands and trends are further uncovered in our extensive category features: in Dinnerware (p22), discover why delivering the wow factor matters; in Glassware (p50), explore the latest trends, from small serves to retro styles and multipurpose shapes; and in Cutlery (p66), find out how metallic finishes are changing the tabletop game. We also have the Metals category (p60), the Buffet segment (p38), and the Placemats category (p76) covered.

Furthermore, we explore the main tabletop trends dominating this sector, driven by everything from increased competition to the rise of social media: the reign of casual tableware (Utopia’s column p40); the return of personalisation via logos (G&G’s column p44); the success of Instagram-worthy collections (p20) and mixed-material offerings (p72); the move back to white, but with a difference (p12); and why sustainability matters (p56).

Finally, we hear from the hotels and restaurants themselves, and discover what tableware collections they use (p46); what they want from tabletop today (p34); and why tableware is playing an increasingly important role in the success of any business (p42).

Hope you enjoy!

Kate Birch

The Team

EDITOR KATE BIRCH kate@lemapublishing.co.uk

PUBLISHER MARK NAISH mark@lemapublishing.co.uk

PRODUCTION DIRECTOR PAUL NAISH paul@lemapublishing.co.uk

ADVERTISEMENT MANAGER PAUL YEOMANS pyeomans@lemapublishing.co.uk

MANAGING DIRECTOR MALCOLM NAISH malcolm@lemapublishing.co.uk

DESIGNER MARIAN MCNAMARA marian@lemapublishing.co.uk

Crushed Velvet Teaware, Royal Crown Derby

News

The Uniquely Yours process

Burleigh at Macintosh At The Willow tearooms

Spotlight on… Teaware We highlight two brands doing well in hospitality with their afternoon teaware...

The teaware range from Burleigh includes two sizes of teapot, which come with an integral strainer at the base of the spout, jugs, including a cow creamer, tiered cake stands, rectangular trays, and more.

“Blue Asiatic Pheasants, which is supplied to Chiltern Firehouse, and Felicity, is Burleigh’s most popular teaware pattern in HoReCa,” says Jim Norman, commercial director, “and we're finding success with Black Regal Peacock, now supplied to Lowther Castle Sculpture Gallery Tearoom, Brigadiers Restaurant in London and Artist Residence, Oxfordshire.” While a recent Burleigh client, Macintosh At The Willow tearooms, took the Willow Pattern in Blue to tie in with its re-development.

Burleigh is also finding success in this segment in Asia. “The Japanese and South Koreans have a strong tea and coffee culture and love the ritual of English Afternoon Tea, and so appreciate Burleigh’s selection of afternoon tea pieces," adds Jim. For Royal Crown Derby, which has been supplying five-star hotels and Michelin-starred restaurants with its fine bone china teaware for seven years, the Afternoon Tea segment is in growth.

“The hospitality sector is looking to maximise revenue at all times of the day and afternoon tea has become an event to which all age groups can come together and enjoy both the fine food and the experience,” says Adrian Botterell, group sales director. “Our Crushed Velvet collection, launched earlier this year, shows our commitment to the Afternoon Tea HoReCa segment and has been designed

Testimonial: Disneyland Paris Client Disneyland Paris, the most visited park in Europe, features stylish restaurants and cafes at two parks (Disneyland Park and Walt Disney Studios Park).

Supplier Villeroy & Boch Hospitality Tableware Villeroy & Boch supplies Disneyland Paris with customdesigned porcelain, all tailored to the relevant theme in each of the restaurants/cafes. The filigree patterns coordinate with the themed restaurant designs and feature imaginative images, such as Tinkerbell and other Disney characters. Think individual designs on classic collections like Easy and Corpo, while Wild Rose and Ivory classics from the brand add a decorative note.

12 10 TABLEWARE INTERNATIONAL HoReCa

The number of tongs in Studio William’s highly sought-after Buffet Tongs series, Grove, which has been created for a variety of uses. Inspired by the clean, sweeping lines of modern architecture, they bring movement and character to any buffet table. Unique bowl shapes allow for easy pick-up of food without using serrated edges that can distort food. “We have already taken a large number of pre-orders for Grove Tongs, which will be landing in the New Year,” says Studio William’s CEO, William Welch.

Glancy Fawcett spotlights bespoke The world’s leading outfitter of superyachts, luxury residences and private aircraft, luxury homewares supplier Glancy Fawcett spotlights bespoke with its personalisation service, Uniquely Yours.

Thomas Batty, senior business development manager, says: “Our design team first take your inspiration, such as an interior detail, or a favoured design style, and then create mood boards that reflect different design styles, colour palettes, textures and finishes. The next step is to bring your ideas to life.”

The design team then create life-like renders that allow clients to visualise the possibilities, from exquisite embroidery on linen and fine engraving on crystal, to finishes on silverware; and will subsequently select luxury manufacturers with the style of craftsmanship best suited to the designs. www.glancyfawcett.com

Steelite acquires D.W. Haber & Son

5 minutes with…

Leading hospitality tabletop and buffet supplier Steelite International has signed a purchase agreement to acquire the assets of D.W. Haber & Son, the New York-based maker of metal banquet and buffet products. This acquisition “perfectly fits in with the best-in-class strategy of our products”, says Steelite CEO John Miles.

Haber currently supplies casinos, resorts, hotel groups and country/city clubs worldwide with its value-centric banquet and buffet and is renowned for its unique, reliable foodervice equipment with a focus on durability, style and functionality.

Monno Design

e

Testimonial:

Endangered

Roganic, Hong Kong

Samiul Islam, managing director of Monno Design talks hospitality demands and trends

Client Simon Rogan, president of the Bocuse d'Or Team UK, has opened new restaurant Roganic, in Hong Kong.

Supplier Robert Welch Designs Tableware Simon Rogan selected Bud cutlery from Robert Welch for his new restaurant, Roganic, in Hong Kong. "We chose certain lines of Robert Welch for our new restaurant because of their attractive, innovative, neat modern lines and because they represent some of the very best of British. This was also true for the Bocuse d'Or event and we were very much appreciative of their generosity and support."

“Tableware, historically, has been a talking point, a part of conversation. However, over the past few decades, its importance waned as it was seen as just the medium on which to carry food. With the advent of social media, food presentation has become a major driving factor in a restaurant’s success. Chefs want to show their skills on a background that complements their food, and so there is now a need for a variety of colours, textures and patterns on stylish shapes.

At the same time, in hospitality, products need to be durable, stackable and easily replaceable. Over 35 years of experience, we’ve learned what clients need from tableware and we use the best raw materials to ensure our products are manufactured to the expected quality. We also know the design requirements needed – from being easy for a waiter to pick up and carry, to being resistant to chips and cracks.

There is a huge focus right now on sharing plates and tapas-style dining and our Modular range taps into this. Casual tableware remains popular and there will always be demand for luxury dining experiences, however, we expect there to be a move towards a more smart-casual dining encounter. The Brooklyn Loft or industrial-chic trend is being overtaken by a more sophisticated, mid-century style of lighter colours and straight lines. Our products are in sympathy with the upcoming trends while offering a twist on the classic.

Versatility is the essence of all our ranges so, for example, a 28cm dinner place needs to fulfil more functions than simply serving entrees, and a cereal bowls needs to do more than simply serve cereal.”

Zieher in spotlight Zieher unveils rechargeable LED light to fit into the cavity at the bottom part of its ring, lighting up its Eddy and Star decanters.

When filled, the illumination effect is unobstrusive, but as the wine decreases, the play of light and colours becomes more intense.

Adjustable and seven colours.

“

Hospitality is a strongly growing segment for canvas home. We appeal to users who want something much more interesting than traditional serviceware, but that isn’t so fragile that it can't survive more than a few servings. Our Tinware, Abbesses and Pinch ceramic collections and Amwell glassware are all doing well in hospitality. Not only is Amwell wellmade, but it’s the right price point for HoReCa and boasts that handmade vintage feel that is very in demand by boutique hotels and independent restaurants. We are also introducing new collections with hospitality in mind, including our new Rimmed Shell Bisque collection (pictured); and we’re working on bespoke linen with linen mills in Lithuania... .....

”

Simon Lee, MD, canvas home. www.canvashomestore.co.uk

HoReCa TABLEWARE INTERNATIONAL 11

White Ceres Fine2Dine by Aerts

Trend Products

Following success with its Black and Grey Ceres, F2D launches White Ceres, a collection of white tableware made of durable porcelain that’s characterised by a robust yet simplistic design and a variety of shapes. Each piece is unique, delivering different shades of white and different subtle patterns of matte and gloss finish due to the reactive glaze. The clean and natural design matches any dish.

Vago Bonna Designed to express creativity and personalisation, the Vago Series delivers an array of different designs/shapes (organic forms) but with the same philosophy, so they can be mixed and matched.

There are 10 organic forms, which, when presented, adapt to each other. Pieces are free-form and each uniquely-shaped, yet easy to stack. The plates are of different sizes but are in harmony with each other, eliminating the need for a different presentation plate. This means Vago can be used in fine dining or casual. Made of fine china porcelain, the series delivers lifetime edge chip warranty, durability and quality.

https://aertsnv.eu

https://bonna.com.tr

All white now

There’s a definite move back to white tableware, but with a difference. We highlight some of the most stand-out white options on the market

Isla Churchill A tactile tribute to a pebbly beach, Isla features an intricate embossment that is hand-decorated in white and shades of ocean blue and shale grey.

Featuring a five-year edge chip warranty, superior glaze finish and super vitrified body, Isla is robust, long-lasting and has a high heat retention, reducing breakage. Isla consists of presentation plates, footed plates, plates and wide rim bowls, plus specialist and oatmeal bowls in white and a full beverage range. Eye-catching yet subtle.

Available in the UK via Parsley In Time.

Willow

www.parsleyintime.co.uk

Steelite International Made in its factory in Stoke-on-Trent, Steelite’s Willow range is popular in fine dining and banqueting. Offering a multi-level presentation through a series of wide-rim gourmet plates and a modern rim plate, Willow offers a beautiful elevated collection in White. Gourmet glass pieces in clear and smoke and two rich glazes, Azure and Mist, can be mixed with the White.

www.steelite.com

Shiro Schoenwald Scandinavian minimalism meets Japanese purism with Schoenwald’s Made In Germany hard porcelain range Shiro – 30 white hard porcelain pieces for experimental chefs; a modern range of bowls, coupe plates and cups in various sizes that feature fluid lines varying in differing proportions. The generously sized plateau plate offers creative possibilities, while the extensive range of bowls meets modern dining demands.

www.schoenwald.com

Gotas Corona Dinnerware Among its offer of 10 specialised product lines for the hospitality segment, Colombia-based Corona Dinnerware delivers the unique and innovative Gotas collection. Created by Spanish designer Ximo Roca, the Gotas design is inspired by the ripples that result from drops of water falling into water. Delivering 17 white pieces, Gotas offers stunning and unexpected shapes, allowing chefs to plate up innovative presentations.

www.corona.co

Silhouette Porland Scandinavian design meets Turkish culture with Silhouette, 24 porcelain pieces that combine both cultures and, when used together, create a silhouette of Istanbul, whose architecture connects east to west. With Silhouette, which delivers porcelain pieces featuring various domes and minarets, chefs can create grand and architectural presentations.

The collection is made from a special Porland recipe, Alumilite, a combination of the glaze strength of hard paste porcelain and the creaminess of soft paste porcelain, resulting in mechanical strength and a perfect colour.

www.porland.com

Asian Dining William Edwards Loved by many leading hotels, including Claridges, this signature fine bone china collection from William Edwards delivers a comprehensive range of bowls, saucers, trays and bottles. The subtle white-on-white cherry blossom pattern provides a classic way to present Oriental cuisine for room service or fine dining alike. The Tray Set solution streamlines the ordering process with a single point of contact for all requirements.

www.williamedwards.co.uk

HoReCa TABLEWARE INTERNATIONAL 13

Product Spotlight

Hospitality DNA Robert Welch

Drift Beverage Collection Who is Robert Welch?

A British company with a global footprint, Robert Welch Designs has been creating stainless-steel products for the hospitality sector since 1957, and today, its products – including cutlery, hollowware, serveware and table accents – can be found in 70 countries worldwide.

Clients include Nathan Outlaw’s restaurants in Port Isaac; Crate & Barrel’s new restaurant in the US; Pizza Express Restaurants globally; Shangri-La Hotels & Resorts globally; The Ritz-Carlton Dubai; and Emirates Airlines First and Business Class.

Made of the finest quality 18/10 German stainless steel, all products are hand-finished and many have secured prestigious design awards,

including the Red Dot and German Design awards.

What is The Drift Beverage Collection?

The award-winning Drift Beverage Collection, which includes barware, hollowware, serveware and table accents, is a range of theatrical presentation pieces for a table, banquet or bar setting, designed to be both aesthetically unique and highly functional.

Delivering flowing lines, inspired by nature, the collection includes Champagne coolers, tea and coffee pots and water pitchers as well as an show-stopping afternoon tea stand and an all-new canapé stand.

The striking design of the

Testimonial...

Drift Cake Stand creates a real show-stopping moment in the popular afternoon tea experience and the elegant beauty of the complementary Beverage Collection, including tea and coffee pots, milk jug and sugar bowls, completes the timeless feel.

The flowing shapes and graceful handles of the Drift Coffee Pots, newly launched in 2019, lend a sense of theatre to banqueting and food service. Their classically proportioned design makes them both elegant yet comfortable to use.

To complement the new coffee pots, Robert Welch Designs has also launched the all-new Drift Canape Stand, a miniaturised version of the dynamic Drift

“

Afternoon Tea Stand. It presents a different shape from each viewing angle, making each individual item placed on the trays stand out.

What the designer says...

“I was inspired by nature and exploring graceful, flowing lines became my main goal throughout the design of the Drift Beverage Collection. A single flowing stroke became the main feature and finding the right curve and proportion was the defining moment for every piece.”

Robert Welch Design's head of design, Kit deBretton-Gordon https://trade.robertwelch.com / trade@robertwelch.com

We’ve been aware of Robert Welch products for years, of course, and we loved the Helix lamps because they’re made from bright stainless steel and glass – just what we wanted. The dark wood base also complements the chair legs. It’s all about the detailing. The same is true of the Drift condiment sets – the two pinch pots sit on a dark wooden base – and that led us to the Drift Champagne Buckets and Wine Coolers. Now that we’ve added the Arden Cutlery, they complete the quality feel for diners.

Helen Howe, co-owner, Lumiere, Cheltenham, UK

”

14 TABLEWARE INTERNATIONAL HoReCa

CHO OSE A NOTHE R GR EAT INGREDIENT It doesnâ&#x20AC;&#x2122;t just have to be the food you serve which is carefully sourced. Use Denby tableware, handcrafted in Derbyshire for over 200 years.

CREATE MEMORABLE FOOD MOMENTS Making great food look beautiful has always been one of Denbyâ&#x20AC;&#x2122;s core values and Denbyâ&#x20AC;&#x2122;s handcrafted ceramics are perfect for restaurants, cafĂŠs and hotels looking to differentiate their venue from the masses.

The hardy Derbyshire clay, the secret glaze recipes and the generations of craftsmanship along with the magic that happens in the kiln creates a parallel with the work of the chef - quality ingredients, expertly combined then brought out of the oven to create memorable food and drink moments that diners will love.

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Bespoke Fuerstenberg for Hotel-Restaurant Lalique at Chateau Lafaurie-Peyraguey

Trend Custom

Bespoke blooms Bespoke Burleigh Hibiscus design for The Ned, London

Fine dining growth, increased competition and rise of social media is prompting more hotels and restaurants to source bespoke and personalised tableware

H

Bespoke Burleigh Bespoke-ware for hospitality is important for heritage British brand, Burleigh, which is considered subject to minimum production runs. “The process can take six to 12 months, which starts with a brief from the client and a visit to our pottery in Stoke-on-Trent,” says Jim Norman, commercial director. “All customers appreciate the provenance of Burleigh and prefer a collection based around our considerable design library.”

Soho House has taken alternative versions of established patterns such as Black Calico and Felicity, “which they prefer to mix”, says Jim; while bespoke Burleigh collections have been created for The Ned Hotel in London, including the unique Green Hibiscus design (above).

“The Ned is a good example Tapestry Room, The of Burleigh working with a Ned, which uses prestigious hotel, who, upon bespoke Burleigh visiting Burleigh, were inspired by its extensive library and chose their favourite design,” says Jim. “Now, we are working on a new bespoke design that’s currently in development for a landmark London hotel, due to open in 2020. Watch this space.”

16 TABLEWARE INTERNATIONAL HoReCa

otels and restaurants, especially fine dining, are increasingly wanting to be different and to stand out from the crowd and this is leading to increased demand for bespoke tableware.

“The demand for bespoke has seen growth as restaurants, bars and hotels want to give their own individual mark,” says Kathryn Oldershaw, marketing director, Utopia, which offers personalisation options. “This growth is tied to the rise of individuality and the need for differentiation in the social media-heavy environment that is vital to gaining awareness.”

For Lewis Wark, UK distributors and agents of 11 luxury brands, bespoke is “around 45 per cent of our high-end orders, and most patterns we create in porcelain have a bespoke element,” says Martyn Lewis, co-owner.

“All of our brands now have the ability to work with bespoke products, whether it’s a bespoke element to an existing product, or a product designed exclusively for the client.”

With the Forge de Laguiole brand, Lewis Wark has created bespoke versions of current designs for some of the UK’s top hotels; and with Richard Ginori, “we are working on some exciting projects, with high-end dining clubs and with our clients at Goodfellows, specialists in this area,” adds Martyn.

British cutlery brand Studio William, which has been supplying to high-end HoReCa since 2006, is finding the segment growing and evolving with clients demanding “new ideas, new designs and new points of difference to set themselves apart”, says William Welch, owner.

“Bespoke pieces are attractive, but they do carry a high price tag, and can be costly to replace, so we see more of the bespoke work being commissioned by the more high-end boutique venues.”

Valda Goodfellow, owner of G & G Goodfellows, concurs: “For high-end restaurants and hotels, the need for differentiation against competitors is crucial to success and I think operators are having to be more innovative in the creation of memorable experiences.

“By creating strong concepts, they create memories and prompt diners to post on social media, reaching millions

Robert Welch bespoke cutlery for Emirates Airline First Class

Testimonial

Bonna dinnerware custom-made

by G&G for The Mariners, Cornwall

of potential customers, and creating a strong identity.”

Bespoke development is at the heart of what Goodfellows does and over the years, “we’ve seen a huge rise in demand, both plates designed specifically for customers and custom decoration,”, adds Valda.

Goodfellows works with worldclass manufacturers such as English brand Walpole and Belgium ceramist Charlie Martens to create exclusive products, from new shapes to glazes, and can offer bespoke decoration – logos, motif, décor – on porcelain, stoneware and bone china.

“Charlie worked with us on two restaurant projects in London, and both visited the studio to create their own shapes and decoration,” adds Valda. “More recently, we created Logo’d plates for Paul Ainsworth’s new pub, The Mariners, in Cornwall; and further created bespoke décor on plates for The Goring Hotel, London.”

She adds: “It all starts with an idea – chefs or designers visit our showroom or discuss their ideas with us; or, if they’re not sure, we come up with concepts for them”.

Bespoke is also at the heart of Stoke-on-Trent-based William Edwards Professional, which designs and manufactures bespoke bone china collections for high-end clients worldwide, including Belmond Group’s exclusive Grand Hibernian train, Ireland; Blenheim Palace; The Dorchester; Ritz-Carlton London; and Atlantis Hotel in Dubai.

“Premium hospitality establishments are continually looking to create a point of difference in the overall guest experience and the design briefs we’re being commissioned for reflect that,” says William Edwards.

“Bespoke ensures a perfect fit with your brand vision and the experience you want to deliver.”

He adds: “It’s a competitive market and our clients want

Robert Welch for Emirates Airline to create memorable guest experiences with a point of difference – that doesn’t just require huge attention to detail, but often completely bespoke ideas and execution.”

The company strives to understand every client’s DNA and travels regularly to see them.

“We also encourage our clients to visit our manufacturing headquarters in Stoke-on-Trent where they can work with the design team and observe the production and hand-decoration process. Not many competitors offer this flexible design approach.”

As a start-up within the larger Monno Group, which has 35 years of expertise in the manufacture of premium porcelain and bone china tableware, Monno Design boasts a London design studio with award-winning ceramist Billy Lloyd at the helm, which means “we can work one-to-one with clients and develop products fit for their requirements should

Robert Welch was recently challenged to create a bespoke cutlery set exclusively for its First Class and Business Class dining experience. As well as taking into account aviation regulations, “we considered the design of its Royal Doulton china dinnerware and the form and function of each piece of cutlery to create the same quality experience you would find in a finedining restaurant,” Robert Welch. The result is an elegant and hand-polished series of 18/10 stainless-steel pieces.

“

Today in hospitality, there are higher expectations in differentiation, customisation in design and connectivity and there is increasing demand for individualised and experience-driven products. These new demands opened my appetite to bespoke tableware with more ideas of concept development for hotel buffet-ware, as well as dining experiences for restaurants and collections designed for chef menus. I have produced exclusive pieces for the Four Seasons Hotels, InterContinental hotel, Maca Kizi Hotel, and other high-end restaurants in Istanbul.

”

Dilek Aydincioglu, owner of boutique brand Astras Ceramics, which supplies tableware and buffet-ware to hospitality, including the Four Seasons Hotel Bospohorus

TABLEWARE INTERNATIONAL 29

William Edwards for The Ritz London

Trend Custom

Chilewich custom textiles for Lotte New York Palace Hotel

they be looking for something unique”, says Samiul Islam, managing director.

Focused on designing and manufacturing premium porcelain and fine bone china in-house ranges aimed at high-end HoReCa, Monno Design recognises “there is a need for restaurateurs and hoteliers to have tableware that is customisable and unique to them, which we are able to provide,” adds Samiul. “We are currently developing bespoke product lines for two leading European HoReCa distributors.”

Bespoke development is central to the success of Fuerstenberg, which equips five-star-plus hotels and restaurants, boutique hotels, villas and luxury cruise ships, with its fine porcelain.

“As a manufactory with technical know-how and much manual work in production, Fuerstenberg can specialise in the realisation of bespoke, from the entire tableware through to individual decors or logos,” says Florian Marquardt, director international sales. “We match bespoke porcelain perfectly to the demands and style of chefs.”

Florian points to Fuerstenberg’s

exclusive porcelain tableware for two Lalique properties in France, including Hotel-Restaurant Lalique in Chateau Lafaurie-Peyraguey, where the brand designed a bespoke edition of its Carlo Zigrino plates – in gold instead of black.

Villeroy & Boch Hospitality, which offers professional tableware in more than 120 countries, is also finding “increasing demand for individual solutions”, says Georges Schmitz, international key account manager Hospitality. “Tableware today should be unique and contribute to the storytelling of a hotel or restaurant and bespoke developments are our real force in the hospitality business.”

Customers can decorate their choice of Villeroy & Boch porcelain with their logo, brand name, corporate colours or slogans and “we also offer the possibility to develop completely new designs”, says Georges, pointing to Villeroy & Boch’s recent bespoke creation for The W Hotel Shanghai – The Bund, which opted for a tableware décor to reflect the shimmering black tiles of the building’s external façade.

Kiyasa Group, which distributes Prouna, Greggio, Lehmann Glass and in-house textiles brand Kiyasa

Signature across the Americas, offers 100 per cent flexibility with customisation across all of its brands. “Most of our clients in the five-star luxury hospitality segment want to be unique, different and branded with their own logo or name or with custommade product in their signature colour, look or shape,” says Kiana Bahadorzadeh, owner.

Textiles company Chilewich supplies its ever-expanding selection of weaves and colours in a broad variety of sizes, to hotels and restaurants worldwide, including Four Seasons worldwide, The Peninsula Hong Kong, JW Marriott Dubai, W Hotel Kuala Lumpur, Mandarin Oriental Singapore, and St Regis Mumbai.

The company also offers a selection of bespoke products and is finding today that “customisation is more in demand than ever before”, says Sandy Chilewich, creative director.

“They want the perfect fit; our bespoke textiles allow for a seamless presentation and because we have our own factory, we can quickly custom cut any shape or

size, from full table covers to the most intricately shaped placemats, quickly with no minimums.”

She adds: “Operators today are looking for a colour palette that complements the cuisine to add to the visual interest of the table and to enhance their unique brand.”

Other tableware brands finding bespoke on the rise include Portuguese porcelain brand Porcel and Italian crystal brand RCR. Porcel, which has undertaken bespoke projects with hotels including the Four Seasons, US; Ritz-Carlton, Hong Kong; and St Regis, UAE, among others, increasingly receives requests for personalised designs, including logos; while RCR is famed for its flexibility in developing bespoke products.

“We can produce any item with customer logos using several technologies, including laser, colour and sand-blasting,” says RCR, “and we can also include the logo directly into the mould, creating a unique logo glass effect”.

“

We’re proud to work with numerous sporting venues, including Tottenham, Fulham, Liverpool and Manchester City football clubs.

Working with them from the initial stages and concept mood boards, we helped to marry the right style of cutlery to their chosen tableware and menus. This touched all food outlets, from the casual cafes to VIP fine-dining suites. The number of pieces supplied totalled the many thousands and each project took around a year to complete.

William Welch, owner, Studio William 18 TABLEWARE INTERNATIONAL HoReCa

”

Project bespoke From the US to the UK, Italy to Canada, we highlight five collaborations between tabletop brands and hotels/restaurants

Chilewich +

Crafted Hospitality Tom Colicchio of Crafted Hospitality was the first restaurateur to use Chilewich placemats – in 2001, in the dining room of his Craft restaurant.

From then, “restaurants saw that our textiles could replace the traditional white linen tablecloth, which had up until then, defined fine dining,” says Sandy Chilewich. “This happened when restaurants were investing in the design, architecture, lighting and finishes of their space with a more modern influence. The colour and texture of their table surfaces became an integral part of the overall aesthetic.”

Credit: Crafted Hospitality

Arthur Price + GlenEagles Arthur Price has worked with GlenEagles for 20 years. Its recent project was creating cutlery and hollowware for GlenEagles’ new Strathearn restaurant, bar and in-room dining service. The brief was for a breadth of pieces for diners, servers for staff and hollowware, all logo’d.

Some 5,000 bespoke cutlery pieces were delivered within six months, using the Dubarry pattern, with the brand’s Strathearn S logo etched into every knife blade.

William Edwards + Belmont Cadogan William Edwards has worked with the iconic Cadogan Hotel, which recently underwent an extensive four-year renovation.

The fine bone china brand was commissioned to create a bespoke bone china range for the hotel’s new all-day dining and afternoon tea service.

As well as a collection that uses crisp white plates accented with a gold band, the William Edwards’ team also created unique white Snipe plates with white branches for the flagship Adam Handling Chelsea Restaurant.

For the afternoon tea range, the brand was inspired by the mature trees and colourful ornamental planting within Cadogan Square to create a floral and colourful collection for the 25-piece set (pictured above).

Royal Crown Derby + The Dorchester

Royal Crown Derby worked with the The Dorchester London over 12 months in the creation of a unique bespoke design, which took inspiration from The Dorchester’s building, furniture and architecture, while providing the fit-for-purpose criteria required of the china itself, including strength, heat retention, lightweight and whiteness.

HoReCa TABLEWARE INTERNATIONAL 19

Astras Ceramics +

Restaurant Su

Astras Ceramics’ latest bespoke tableware was for Restaurant Su, in Montreal, with 126 pieces created. Owner Dilek Aydincioglu selected 11 design pieces from her collections and also developed and designed a new stoneware piece for Restaurant Su’s specific needs. “It is a smaller version of my large wavy salad bowl from the Sea Wave Collection in new colour combinations, browns and spica yellow,” says Dilek. “I also adapted my blue and white soup bowl with relief stripes, changing the directions along the waves and the colourway to the warm style of Montreal.”

spotlight products

STUDIO PRINTS Churchill

With a nod to nature-led food and a focus on the creation of Instagram-worthy dishes, Churchill extends its Studio Prints collection with new ranges – Mineral, Breccia and Fluid.

Taking inspiration from the uneven and mottled surface textures of traditional artisan glazes, raw concept Mineral comes in two-tone shades of blue and green and consists of 14 contemporary coupe plates and bowls, as well as ovals and oblongs for sharers, mains, desserts and sides.

While the subtle crackled Breccia and premium Fluid pieces boast a natural colour palette achieved using Churchill’s innovative print technology.

www.churchill1795.com

HOMESTYLE Kahla

Kahla has tapped into current trends – glazes, handmade, bowls – with its professional porcelain concept, Homestyle, designed for modern concept restaurants, cafes and bistros. The down-to-earth range is hand-glazed, so each porcelain piece is unique, in a coordinated colour palette of vibrant and earthy tones, from Siena Red to Desert Sand, delivering vivid but harmonious contrasts.

The range features a wide array of solid-coloured items, from small bread plates and large pasta plates, to different sized bowls, all in different coloured glazes, the simple shapes accentuating the coordinated glazes. Plus, there’s a multi-purpose bowl and an oval platter, both of which unite all three colour glazes.

www.kahlaporzellan.com

Instagram-worthy dinnerware With restaurants increasingly encouraging the photographing of dishes for sharing on social media, sourcing stunning and statement-making tableware has become a priority

RODA

Costa Nova Having recently increased its presence in hospitality, Costa Nova introduces two new exclusive collections for the HoReCa segment, including Roda (pictured).

Created by Portuguese designer Torres Euracini, the Roda collection delivers organically-shaped resistant but fine stoneware featuring stunning glazes in five visual variants, from solid-coloured to patterned and in different colourways, from a burnt caramel colour to a textured blue and an off white. Costa Nova offers high levels of resistance and performance for the demanding hospitality sector.

www.costa-nova.com 20 TABLEWARE INTERNATIONAL HoReCa

STUDIO CRAFT Denby Pottery

The epitome of Denby’s artisan, handcrafting skills and stunning textural glazes (perfected over 200 years), Studio Craft is a range of artisanal presentation pieces inspired by the trend for a natural, rustic aesthetic that’s so popular in hospitality.

Combining four tonal glazes in rich, wood-inspired hues on informal shapes, the collection of coupe plates, platters, trays, ramekins and bowls (different shapes and sizes), allows for maximum versatility and works well with global foods.

The mix of hardy Derbyshire clay, secret glaze recipes, fully vitreous stoneware, and conveniences such as oven, microwave, dishwasher and freezer-safe (plus a 10-year guarantee for edge-chip resistance) makes the collection a perfect one for chefs with its made-to-last credentials.

www.denbypottery.co.uk

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CATEGORY Dinnerware

Nikko Nikko offers Made in Japan products manufactured completely at its own factory, from the processing of raw materials to the finishing.

Nikko’s unique technologies and designs ensure the creation of delicate, beautiful, safe and durable tableware. Based on Nikko's unique ceramic technology, Nikko’s Fine Bone China is the whitest in the world with excellent translucency, and is thin and light but strong, thanks to 50 per cent bone ash content.

Among Nikko’s new collections for HoReCa, Twinkle Mosaic is a series inspired by the luxury resort scene of the Mediterranean, delivering four mix-and-match designs.

Also new, Novel Dragon is a modern-ethnic series combining geometric shapes derived from classic Asian patterns of good fortune for a bold yet detailed look.

The gold decor is created with GP Guard, Nikko’s beautiful and durable original gold and platinum decoration technology, along with sound matte polarised mica.

The glistening and elegant gold hues change with the angle of the beholder and the lighting arrangement, enabling a wide possibility of expressions.

According to Nikko, GP Guard is 400 times stronger against friction and five times stronger against dish-washing than conventional decorations.

With these new series, Nikko offers hospitality delicate designs that can also endure hard professional use. www.nikkoceramics.com

Novel Dragon, Nikko

Twinkle Mosaic, Nikko

Dinnerware demands While durability, practicality and versatility remain the most important considerations when choosing tableware, hospitality operators today are also looking for products that are personal, unique and stand out from the crowd

I

t’s a truth universally acknowledged that durability, practicality and versatility are the main criteria hospitality operators look for when selecting tableware – they need dinnerware that stacks, doesn’t chip and can be used for multiple occasions, dishes and services.

Increasingly, however, due to the competition, operators are looking for design, innovation, craftsmanship and something with a point of difference.

Durability and versatility According to Aerts, which has two HoReCa brands, F2D and Chic, “the main concern is durability, with demand for porcelain tableware that is extremely strong”, says Kaat Coninx, marketing manager, Aerts.

Porcelain specialist Porcel concurs: “Hospitality operators are demanding good-quality, resistant and elegant porcelain,” says Filipa

22 TABLEWARE INTERNATIONAL HoReCa

Ricardo, head of design.

And tableware company Corona Dinnerware, which has 138 years under its belt, sees “hotels demanding not only durability and resistance, but also design and innovation”, says Maria Adelaida Diez, director of foodservice product marketing.

But while functionality and easycare are key factors, this doesn’t have to mean “cheap, bland or casual dinnerware”, says Kiana Bahadorzadeh, owner of Kiyasa Group, which distributes Prouna in the US. “Design and craftsmanship have become an essential part of the hospitality experience for end customers,” adds Kiana.

Adrian Botterell, group sales director of Royal Crown Derby says: “Elegant shapes that meet the needs of an everchanging menu, a light body to help front-of-house service, and shapes that ease the back-of-house storage are all

important to aid productivity.”

Fine porcelain specialist Fuerstenberg believes tableware today must be versatile. “It must be possible to arrange and stage tableware again and again,” says Florian Marquardt, director of international sales.

“We ensure all products have the same degree of whiteness to allow individual mix and match combinations with shapes, decors and objects.”

Florian points to Fuerstenberg’s short set Omnia – comprising just five versatile pieces – as “the essence of functionality”; and to its Aurole series, which “can be stacked to save space”.

Denby’s range of coupe plates, favoured by hospitality, and popular pasta bowls, are both easily stackable.

“The ability to stack items higher will make some pieces more appealing to the hospitality segment,” says Jonathan Thornhill, hospitality sales manager global.

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Gural Porselen The perfect meal needs excellent ingredients and it also requires flawless porcelain in perfect presentations. Meet the Digibone Collection, created by Gural Porselen, a series of porcelain products highly appreciated in terms of both design and functionality.

Highly elegant, the collection stands out with its different colours, rich motifs and elegant allure.

Gural Porselen is known both in its local market of Turkey and across the world for its porcelain, suitable for HoReCa and retail use. www.guralporselen.com.tr

The wow factor In order to stand out from the crowd, more hotels and restaurants are looking for a point of difference, something unique, original or personal, and they are willing to invest, including in bespoke.

Royal Crown Derby is seeing an increase in clients “looking for something that sets them apart from the competition,” says Adrian.

William Edwards Professional is seeing similar demand, especially in premium hospitality establishments.

“It’s a competitive market and our clients want to create memorable guest experiences,” says owner William Edwards. “That doesn’t just require huge attention to detail, but often completely bespoke ideas and execution.

"The design briefs we’re being commissioned for really reflect that, as do our Signature Collection concepts.”

While quality, durability and functionality are important criteria, says Georges Schmitz, international key account manager hospitality at Villeroy & Boch, “today, we are seeing increasing demand for individual solutions”.

Georges believes that tableware today should be unique and contribute to the storytelling of a hotel or restaurant so that customers always see the red line in the hotel concept.

Storytelling is a demand Burleigh sees this among its clients.

“Customers are looking for something different with a genuine story and history, while still suiting today’s lifestyles.”

says Jim Norman, commercial director.

It was the demand for exclusive in premium hospitality that motivated German porcelain specialist Meissen to enter the HoReCa segment with its luxury porcelain tableware.

“Hotels and restaurants today are demanding exclusive tableware,” says Wiebke Lehmann, international sales director hospitality and projects.

“It should be best case strictly limited, customisable with a unique appearance and an exclusive character."

According to Christian Sieger, manager and marketing director at Sieger by Fuerstenberg, “today’s demands are as individual as the customers are.

"They are looking for products and partners with whom they can create an individual solution, therefore, we mix beyond the products – within the Sieger by Fuerstenberg line and other Fuerstenberg products.

Finally, known for its fine bone china, Melody Rose is seeing hotels and restaurants “looking for unique designs that represent their own unique ethos and aesthetic and that will set them apart”, says Melanie Roseveare.

“They want tableware that both adds to, and is part of, the design element, a surprise element that makes the experience more personal,” she adds, pointing to her tea for ones which are found in boutique hotels or the mixing of unusual colours and design patterns, “which adds something unusual and unexpected”.

5 minutes with…

Goodfellows G&G Goodfellows is a highly creative design and distribution company with a showroom in Little Portland Street, London, that offers a wide variety of the world’s best branded tableware, as well as bespoke food presentation concepts created with UK craft producers.

Co-owner Valda Goodfellowmtalks us through G&G’s most successful brands “G&G began its business seven years ago with its first brand, Narumi Bone China, which offers the best value and quality hotel-grade Bone China, and which can be bespoke or decorated to our clients’ designs.

Montgolfier stoneware is a consistent choice of chefs due to its offer of incredible reactive glazes; while Costa Nova from Grestel manages to hit every trend curve.

For Nordic style, we have the best in the business, Figgjo, which provides us with not only fantastic dinnerware,

but also the best buffet bowls and platters on the market.

We also have a host of other studios and manufacturers who provide us with either the latest trends or particular products which fill niche requirements, particularly at the Fine Dining level.

These include Hering Berlin, as well as some real ceramic specialists such as Studio Mattes from Charlie Martens, who is simply a design genius.

Finally, at the volume restaurant level, Turkey-based hospitality brand Bonna is incredibly successful.

HoReCa TABLEWARE INTERNATIONAL 23

CATEGORY DINNERWARE

Porcel Various Porcel collections feature in hotels and restaurants globally, including the Ritz-Carlton Hong Kong and the Hyatt Regency, UAE. Porcel “invests in R&D in the development of new models, collections and custom-made solutions,” says Filipa Ricardo, head of design.

“This year we are placing emphasis on HoReCa and we’ve created a new catalogue exclusively for the segment, featuring 24 collections.”

Included are various retail collections as they are durable enough for the demands of HoReCa – fired at 14000°C and known to be very white.

Auratus and Argentatus are among its most popular HoReCa ranges – both born from a new effect on porcelain combining the handmade tradition with technological innovation.

Exploring two trends, matte texture and shiny gold, each surface is similar yet unique due to the hand-applied décor – gold with Auratus (pictured) and platinum with Argentatus. The patterns are random for one-of-a-kind pieces.

Spotlight on... trends “We see demand for pure, clear shapes and a strong focus on the black-and-white trend as well as on soft colours. Hotels and restaurants want contemporary design with patterns and colours, not just white porcelain.”

Georges Schmitz, international key account manager hospitality at Villeroy & Boch “We see a trend for the use of bold colour and contemporary elegance.”

Melanie Roseveare, owner, Melody Rose “The small plate and sharing style concept has spread across all cuisines and there's a move back towards ceramics and away from the use of materials such as slate and wood.”

Kathryn Oldenshaw, marketing director, Utopia “The main trend we are seeing is the move back to white tableware.”

Rob Blunderfield, marketing manager, Parsley In Time “White tableware has always been, and will continue to be, used in the hospitality sector. However, colour is becoming more relevant and prevalent and is a trend most restaurants are considering.”

Maria Adelaida Diez, director of foodservice product marketing, Corona Dinnerware “The handmade vintage feel is very desirable, especially from boutique hotels and independent restaurants, and we are doing well with our Amwell glasses and our Tinware ceramics.”

Simon Lee, MD, Canvas home

www.porcel.com

Spal Since its birth in 1965, Spal has been developing dinnerware for hospitality. Its hotelware portfolio is diversified, from simple to more sophisticated solutions, allowing Spal to be present in a broad range of hotels and restaurants. Spal is seeing HoReCa growth worldwide and distributes to both mature markets, like France, Norway and Belgium, and to markets with growing tourism, like Spain and Denmark.

Spal sells directly within its own domestic market (Portugal) and through local distributors in overseas countries, including Yulis, South Korea; MG Hotel Supplies, UAE; Henri Julien, France; Rough Ivoire, Morocco; and Al Hala Trading, Saudi; among others.

Spal develops specific collections for the specific needs of the segment, with a focus on shape, function and versatility.

Designed by its in-house Studio, the Blend Collection (pictured) taps into one of the big current trends for HoReCa – handcrafted and rustic.

Manufactured using the finest porcelain, delivering whiteness, toughness and superior hygiene, Blend is also dishwasher and microwave-safe, and comes in three earthy tones. Hotels and restaurants, including the Intercontinental Hotel and Resort, are using Blend as a way of delivering a handmade look and earthy rustic tones.

www.spal.pt

Aerts NV

Belgium-based Aerts NV offers two hospitality brands. While Chic positions itself in the mid to high HoReCa segment and offers 15 collections; Fine2Dine (F2D) focuses on the mid segment, delivering 25 collections, including the popular Escura and Grey Ceres.

“Chic offers unique and timeless tableware, producing user-friendly designs that combine elegance and innovative materials, such as magnesium porcelain,” says Kaat Coninx, marketing manager. “F2D is a trend-based brand that responds to the latest creative trends and innovations.”

With both brands, Aerts distributes to 44 countries, from central Europe to the US to the Middle East. Among its clients are The Jane, Antwerp; Aan de Poel, The Netherlands; ME Ibiza; Boccaccio, Nice; Le Cinq Codet, Paris; and SBG Group, Dominican Republic.

“We are experiencing growth in southern Europe, including Italy, Spain, Malta and Cyprus, as well as in Turkey, Poland, Lithuania, Singapore and the UAE,” adds Kaat.

From Chic comes a new extension to Verso, Verso Black (pictured left). This elegant and comprehensive porcelain range features a sleek metallic finish with a glam look designed to let the food take centerstage and offering eight shapes for the ultimate in versatility.

https://aertsnv.eu 24 TABLEWARE INTERNATIONAL HoReCa

CATEGORY Decorative

Costa Nova

Portuguese brand Costa Nova, already big in hospitality, supplying to 50-plus countries, is increasing its presence in HoReCa, introducing two new collections.

Developed exclusively for hospitality and in partnership with renowned German Designer Carsten Gollnick, Notos delivers dishes for presenting various cuisines and cultures. Inspired by the colour contrasts and structures of the Portuguese Atlantic coast, Notos offers textured ceramic forms of pure and flowing lines combined with metallic structures and organic materials (cork and wood) in light and dark tones.

Also new, Roda, designed by Torres Euracini, is produced in the most resistant stoneware, delivering organic shapes and five visual variants, offering great versatility.

“The unique characteristics of our fine stoneware, combined with our original designs, functionality and durability, make us a reference in HoReCa” says the brand.

Porland

www.costa-nova.com

Porland has been supplying to HoReCa for 27 years and attributes some 50 per cent of its business to hospitality, targeting the mid-tohigh segment, and supplying worldwide to the UK, Germany, Spain, Greece, Italy, Croatia, Poland, the UAE, Qatar, Israel and Russia; and to chain hotels and restaurants, boutique hotels, airlines, train companies and distributors.

Porland delivers more than 15 hospitality-only collections and continues to expand. “We restructured our already successful R&D department, which has led to an amazing depth of products for hospitality,” says Oguz Ucar, MD of sales, Porland.

Porland also offers bespoke production, whether from scratch or to personalise existing products. “For example, we collaborated with Studio Levien and DPS Tableware to create an iconic design, Perspective, which offers a distinct look, is easy to stack and serve and is efficient in terms of mechanical performance,” adds Oguz.

“Porland uses only the best raw materials and has perfected its recipe along with the correct firing regimes, delivering two bodies – hard porcelain and Alumilite (a special Porland recipe), which features a very strong, highly durable and long-lasting body.”

Porland believes casual tableware will continue to dominate moving forward with hotels and restaurants looking for natural shapes and different colours.

Beyond Porland’s traditional collections, its Seasons Collection (pictured) features eight distinct coloured glazes, designed to create striking presentations; while its latest introduction, Ethos, taps into the latest technological advancements, delivering carefully-considered forms with the newest forecasted colours.

Fuerstenberg

Fuerstenberg equips five-star-plus hotels and restaurants, boutique hotels and luxury cruise ships worldwide with its fine porcelain tableware, including Park Hyatt Hyderabad, Le Royal Meridien Abu Dhabi, Villa Rene Lalique, France and Conservatorium, Amsterdam, among others.

“This segment is a growing business for Fuerstenberg, with the Asian market opening up many opportunities,” says Florian Marquardt, director international sales.

Due to the brand’s technical know-how, manual craftsmanship and premium quality, all of its collections are suitable for, and used in, the hospitality sector.

The brand is also a specialist in bespoke production, from creating the entire collection through to customised decors or logos.

“Unique craftsmanship since 1747 distinguishes the Fuerstenberg manufactory,” adds Florian. All of Fuerstenberg’s products offer the same degree of whiteness, allowing for mix-and-match combinations and the tableware delivers versatility.

Fuerstenberg's short set Omnia (pictured) delivers just four pieces, all versatile; while its iconic Aurole series, popular in the hospitality segment, features a shape that is stackable.

www.fuerstenberg-porzellan.com

www.porland.com

Did you know…?

"Richard Ginori is currently working on a new direction in the luxury market, targeting the hospitality sector and interior designers. Richard Ginori delivers a very strong porcelain body, making the brand a durable but high-end option for hospitality. Fine dining and bespoke are areas where we are seeing particular growth, and we're working on some exciting projects with high-end dining clubs” Martyn Lewis, co-owner of Lewis Wark, which distributes the Richard Ginori porcelain brand in the UK 26 TABLEWARE INTERNATIONAL HoReCa

Bahia Pink at ME by Melia London, The Strand, London

Degrenne Degrenne has been supplying to hospitality since 1948, with a focus on high-end clients. “The brand image is very important to us and we want to work with prestigious names and clients,” says Pierre Virouland, Degrenne.

Degrenne distributes its specialist Limoges porcelain and its coloured stoneware and porcelain across 85 countries to Michelin-starred restaurants and five-star hotels. These include: The Waterside Inn, Bray; the Paul Bocuse Institute; the Ferrandi School; Le Lutetia, Paris; and Bellagio, Las Vegas; and to some of the world’s biggest hoteliers, including Intercontinental, Hilton, Marriott and Ritz-Carlton.

“We’ve seen strong growth within the porcelain/stoneware sector as chefs look to create their food on more unique vessels,” says Pierre. “We’re also seeing demand for bespoke. Chefs want textured and satin/matte finishes, which give a rugged finish that’s complementary to many rustic and artisan establishments.

"We’re seeing demand for more de-structured plates with natural aspects, like our Bahia collection, for artisanal presentations, used by ME by Melia London, The Strand (pictured).

Degrenne delivers a Gastronomy catalogue, with all collections designed for the intensive use of HoReCa.

Melody Rose at M House Palma

British bone china brand Melody Rose supplied 100 dinner plates, two-cup teapots and teacups to the M House Palma in Palm de Mallorca, a boutique hotel that opened in 2018. We talk to Melanie Roseveare, owner of Melody Rose, to find out more.

Prouna

Kiyasa Group distributes the Prouna porcelain brand throughout the Americas, including in the hospitality segment, delivering a mix of classic and modern designs, including the Emperor Flower pattern and Marble pattern respectively, the latter of which is used by the Four Seasons Hotel.

Kiyasa Group offers 100 per cent flexibility and customisation with Prouna, which boasts the highest percentage of bone china in the industry, giving it super resilience to chipping. Prouna’s Villa Bianca collection (pictured) was developed with HoReCa in mind.

“It is one of our few patterns that has no trace of metal in or on its decal or around the rims,” says Kiana Bahadorzadeh, owner, Kiyasa Group. “This makes it 100 per cent hospitality-friendly – dishwasher, oven and microwave-safe – and it’s one of our biggest hospitality patterns right now”.

www.prouna.com

“Built around a beautiful courtyard, M House Palma, in the heart of the Majorca’s old town, has a luxurious but relaxed feel. The owners, UR Hotels, were looking for unique, premium tableware and teasets to complement their glamorous and trendy aesthetic.

They chose designs from our Rock and Roll range, which features a luxurious 22k burnished gold, a long-lasting, durable finish. For the dining room, we provided our Zesty Green-bordered In Colour Skull dinner plates, plus our Skull in Crown teasets, as well as a mix of our upcycled oneoff ceramics for them to mix in for afternoon tea or special occasions.

And each bedroom has been equipped with our fine bone china 2-cup teapots with matching teacups and saucers.”

www.degrenneparis.com

Villeroy & Boch

Villeroy & Boch Hospitality is long established in the supply of tableware solutions to HoReCa, from high premium fine dining and banqueting to all-day dining restaurant chains and modern cruise lines. It has a comprehensive offer of porcelain dinnerware, cutlery, glassware, plus special occasion pieces for BBQs and baristas, décor pieces and individual solutions.

“We offer professional tableware in more than 120 countries and have collaborated with hotels in Canada and China, the HW Marriott Vancouver and the W Hotel – The Bund, Shanghai respectively, and with Disneyland Paris,” says Georges Schmitz, int'l key account manager hospitality. “We see growth in the luxury segment, especially high-class shipping, working with cruise lines like Riva and SAGA Cruises to develop individual decors.”

V&B offers 20 Premium Porcelain and five Premium Bone Porcelain collections, including HoReCa bestseller, The Rock Collection (pictured).

This versatile range translates the characteristic raw structure of German slate into an unusual design on biscuit porcelain with a special glaze. The Rock comes in Black Shale and White Glacier. Other popular ranges include all-white collections Stella Hotel, Dune and banqueting series Affinity.

V&B offers bespoke and can decorate Villeroy & Boch porcelain with their logo, brand name, corporate colours or slogans or develop new designs.

https://pro.villeroy-boch.com

HoReCa TABLEWARE INTERNATIONAL 27

CATEGORY DINNERWARE

Steelite International

Royal Crown Derby

Manufacturing exquisite fine bone china tableware in the heart of England since 1750, Royal Crown Derby has been supplying fivestar hotels, Michelin-star and fine-dining restaurants for seven years, exporting its fine bone china dinnerware and teaware to 50 countries, with a focus on North America, Europe and Australia.

“We are actively growing across all key regions in the Fine Dining and Five-Star Hotel sectors,” says Adrian Botterell, group sales director. “We offer a mixed portfolio of collections and bespoke commissions and we find our clients are generally looking for something different.”

The company offers elegant shapes that also ease back-ofhouse storage and a light body.

“Our design team ensure all our shape development meets the needs of menu development and that each piece is multifunctional,” he adds. “Trend-defining creativity, unrivalled quality and breathtaking service are the hallmarks of our reputation.”

The brand’s recently-launched Rebel Collection (pictured) sets a new standard in luxury dining by turning its back on convention and delivering English fine bone china with an industrial-chic twist. Developed by Alchemists over four years, each piece is dusted by hand with the brand’s secret ‘dragon skin powder’, delivering an original and visually striking appearance. Rebel is also distributed in the UK by Parsley In Time.

“Endless depth of pattern and vivid colour spectrums provide a playground for the culinary artist where expression and individuality rule,” adds Adrian.

“Rebel brings a fresh perspective to the tabletop theatre by daring to be different.”

www.royalcrownderby.co.uk

In addition to its Portfolio offering of product in different materials, from melamine to glass, Steelite International manufactures its portfolio of ceramic dinnerware and serveware at its factory in Stoke-on-Trent, including its award-winning Craft collection.

“We continue to invest in new product design and innovation on our ceramic body,” says Steelite International.

Its award-winning Willow range (pictured), which secured the Red Dot seal of approval for outstanding design, is a popular choice for Fine Dining and Banqueting environments.

Offering a multi-level presentation through a series of wide-rim gourmet plates and a modern rim plate, Willow provides an elevated presentation, with recent extensions including two rich colour glazes, Azure and Mist, which pick up on the beauty of the embossed design, and gourmet glass pieces in Clear and Smoked.

Covered by a lifetime edge-chip warranty, there is a guarantee that all Willow items, manufactured in Stoke-on-Trent, will withstand the rigours of a busy commercial kitchen and remain chip-free.

www.steelite.com

Sango Hospitality PT Sango, an Indonesian manufacturer of ceramic tableware and wooden accessories, once focused on OEM for massmarket retailers, is now making moves into hospitality.

Ambiente 2018 saw Sango’s first launch into HoReCa with a range of basic high alumina whiteware (Classic White), coloured glazes (Java stoneware) and wooden accessories (Table Theatre). At Ambiente 2019, Sango Hospitality launched Ora, a collaboration with Studio Levien, who conducted in-depth market research on shape, item range and glaze development. Ora delivers 61 versatile pieces: a whiteware range (high alumina body), four coloured glazes in stoneware and wooden pieces, all featuring a distinctive organic design, inspired by the shape of sea-washed pebbles.

www.sango.com

What the hotel says…

“Denby has always been with us on our journey at Morston Hall, from our early days as Newcomer of the Year in 1992 to being one of Britain’s leading country hotels, achieving a Michelin Star since 1998. Our Denby is much appreciated by chefs and customers alike. When good service and food presentation is important to your business, Denby delivers without compromise.”

Galton & Tracy, Blackiston, Morston Hall, Norfolk 28 TABLEWARE INTERNATIONAL HoReCa

Visit Bauscher at the following trade shows: Host Milano, 18.10. â&#x20AC;&#x201C; 22.10.2019, Hall 9P, Stand D05 Alles fĂźr den Gast Salzburg, 09.11. â&#x20AC;&#x201C; 13.11.2019, Hall 10, Stand 0610

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CATEGORY Decorative

William Edwards www.williamedwards.co.uk

William Edwards has been designing and producing tableware for exclusive hotels, Michelin-starred restaurants, first-class travel companies, private members clubs and sports clubs for more than 14 years, supplying across the UK, Europe, Middle East and the Americas.

“We are seeing continued demand for distinctive all-day dining tableware across all our key markets, including the Middle East, where we have a growing client base and have just opened our first international showroom,” adds William. “Premium travel is also a growing sector. Our client base is extensive, but recent commissions include Fairmont Le Chateau Frontenac in Canada, the Atlantis Hotel in Dubai and the Belmond Cadogan Hotel in London. We also recently announced a global partnership with leading luxury hotel specialist, One&Only Resorts.”

In addition to offering bespoke commissions, the company has created the William Edwards Signature Collections, a range of readily available tableware, which offers a flexible solution to all establishments. “We’ve just launched four new Signature collections – Gatsby, Trellis, Gatsby Collection Moresque and Flame,” says William.

With its products made of bone china in Stoke-on-Trent, William Edwards delivers quality and design expertise and is known for providing quality production, unique designs, value and quick turn-around.

5 minutes with…

Denby Denby re-launched into the hospitality segment last year with the aim of engaging with new UK and international distributors and establishing contact with hotels and restaurants.

“In the UK, we now have in excess of 20 regional distributors covering the country, supported by Denby’s area account managers and a customer support team,” says Jonathan Thornhill, global hospitality manager.

Denby supplies to Michelin-starred restaurants including Morston Hall in Norfolk and Jose Pizarro’s UK restaurants.

Internationally, Denby has opened markets in the Middle East, Far East, Europe, Scandinavia, USA and India and customers include The Dubai Mall, UAE; the Alva Hotel by Royal in Hong Kong; the Westin Bayshore Hotel in Vancouver, the Miyako Hakata Hotel in Tokyo; and various premium restaurants in Russia and in India.

With its comprehensive artisan ranges, Denby appeals to the premium casual dining sector, especially independents or restaurants that are looking for a point of difference.

Denby’s retail collections offered at hospitality are those with an extensive breadth of range and with distinctive and unique glazes, such as Blue Studio, Halo and Canvas.

“Halo is our most popular as it has the most unique glaze effect, achieved by hand-decorating each piece individually,” says Jonathan. “Chefs like Halo to frame their food and this explains why it’s one of the most Instagrammed patterns. Halo also boasts a breadth of shape options and coordinates with accent pattern, Halo Speckle, for a different look.”

Denby offers 30 different designs of coupe plates and 30 different bowls for hospitality, with its sales of bowls in various sizes surpassing sales of plates, as well as oval platters and rectangular plates; plus its new Brew range of tea and coffee serving/drinking essentials.

“Denby continually audits the pieces available in its collections to ensure it meets current food trends,” adds Jonathan.

www.denbypottery.com

Sieger by Fuerstenberg We talk to Christian Sieger, marketing director at Sieger about its collaboration with Fuerstenberg on the Sieger by Fuerstenberg brand and its role in the hospitality segment "With Fuerstenberg, we have found a partner who truly believes in high-end quality and is capable of producing it, so our designs are transformed into unique porcelain pieces, handcrafted with maximum precision.

Hospitality is both a very important and volatile market segment. We tend to reach out to individual high-end projects with our design-led, handcrafted and versatile products. Hotels and restaurants love them because they can change the look and feel on a daily basis, constantly surprising guests with new combinations,

different looks and new ways of experiencing food and drink. They are also like us because we are super-flexible and can create individual solutions.

We are especially in demand with private villa projects of five-star hotels and you can find us in premium resorts, Michelin-starred restaurants and aboard luxury yachts.

We are proud to see more and more bartenders creating special drinks with our unique bar items, such as our thin-walled Sip of Gold or the sculptural Prometheus tumblers. With its wafer-thin porcelain and 24k gold interior that captures hundreds of reflections, the Sip Collection offers a one-of-a-kind experience for the user. It is the ‘drinking liquid gold feel’ that touches peoples’ emotions; and now with 25 decors, we have every look to offer, from pure white to graphic designs to vibrant colours."

30 TABLEWARE INTERNATIONAL HoReCa

Matroschka Egg Cups, Sieger by Fuerstenberg

Monno Design

Renowned for being a highly successful OEM manufacturer of porcelain and bone china tableware to retail, Monno Ceramic has recently expanded its 35 years of expertise to design and develop in-house ranges of porcelain and bone china aimed at the high-end HoReCa market. Enter Monno Design, a start-up company within the larger Monno Group that has its own design studio in London led by renowned British ceramicist Billy Lloyd (creative director) and Samiul Islam (managing director). â&#x20AC;&#x153;We have a vast catalogue of shapes in porcelain and fine bone china developed by renowned designers, and with our London-based design studio, we can work one-to-one with clients and develop products that are unique and fit their requirements,â&#x20AC;? says Samiul. â&#x20AC;&#x153;The Entourage Group, Netherlands, has been using Monno tableware in their luxury restaurants for several years and renowned Italian distributors Schoenhuber-Franchi supply the hospitality sector in Italy with our bone china,â&#x20AC;? adds Samiul. â&#x20AC;&#x153;Weâ&#x20AC;&#x2122;ve recently developed an innovative range called Modular thatâ&#x20AC;&#x2122;s the ideal match for the current dining trend of small plates and tapas, while our Aperture range has garnered attention for its striking form â&#x20AC;&#x201C; itâ&#x20AC;&#x2122;s always a conversation starter, which ties in with our philosophy of making tableware interesting again.â&#x20AC;?

Versatility is the essence of all Monno Design collections and the brand's tableware is designed to make the pieces easy to live with, from being chip and crack-resistant to being stackable and/or being easy to carry.

Modular Collection

www.monno.com

Burleigh Burleigh supplies its dinner/teaware to individual hotels and restaurants, from village tearooms to five-star hotels and Michelin-starred restaurants, including The Ned, Soho House and Royal Ascot. Burleigh also works with catering service companies such as Benugo, for which Burleigh has designed an exclusive pattern, and the brand is now supplied in a number of cafes with museums around London, including the V&A. â&#x20AC;&#x153;Weâ&#x20AC;&#x2122;ve supplied Burleigh to hotels/restaurants overseas, from France, Denmark and Russia, to Austria, Qatar and South Korea,â&#x20AC;? says Jim Norman, commercial director. â&#x20AC;&#x153;Burleighâ&#x20AC;&#x2122;s design, provenance and craftsmanship are in demand, due to the growing interest in storied products," adds Jim. â&#x20AC;&#x153;Burleighâ&#x20AC;&#x2122;s patterns are timeless and yet fit into a contemporary environment,â&#x20AC;? adds Jim â&#x20AC;&#x153;They can even be considered avant-garde, as with Black Regal Peacock, which is used as teaware by Bibendum Restaurant, as well as by Brigadiers Restaurant in London.

Blue Asiatic Pheasants is one of Burleighâ&#x20AC;&#x2122;s most popular ranges for HoReCa, possibly â&#x20AC;&#x153;because it is not an all-over decorationâ&#x20AC;?, says Jim.

www.burleigh.co.uk

www.host.fieramilano.it/en

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HoReCa TABLEWARE INTERNATIONAL 31

CATEGORY Decorative

Meissen

The inventors of European porcelain in 1710, delivering the highest quality porcelain and craftsmanship, Meissen is seeing demand for its dinnerware in the fine-dining HoReCa sector. In response, the brand recently unveiled its Meissen x Hospitality line and debuted its first collection, White Collage (pictured), an exclusive Handmade in Germany collection.

Combining a variety of styles from its 300 years of traditional craftsmanship, this allwhite collection is designed to be combinable, including with other Meissen collections.

The collection has already found success in new restaurant Pearls, set to open this autumn on Germany’s most exclusive cruise ship, the MS Europa; and in Casino Bern in Switzerland.

“Fine-dining restaurants are looking for special products in order to stand out, and Meissen, with its unique story and craftsmanship, offers shapes and reliefs that are simply outstanding,” says Wiebke Lehmann, international sales director hospitality and projects.

“With White Collage, we present an exclusive porcelain range for restaurants that combines various styles, delivering a completely new mix of shapes,” she adds.

Using the purest white clay (kaolin), sourced from the manufactory’s own mine, which is key to the porcelain’s radiance, strength and density, each piece is lovingly crafted by hand. “The porcelain offers an extremely hard body, while its rounded edges are a haptic delight and its reinforced bases aid heat retention.” The collection delivers more than 50 accessories and a completely new mix of shapes.

www.meissen.com

Bauscher

Combining design, functionality and versatility, Bauscher’s Purity Collection has received an enthusiastic reception in the global HoReCa market. Delivering a strict minimalism combined with delicate but durable porcelain (made using innovative material Noble China), hospitality brand Bauscher offers numerous décor, texture and shape variations to ensure a modular and versatile collection.

There’s the Pearls pattern, with its haptic quality and clever interplay of fine gloss and matte details; the various Purity shapes, including Purity Square and Purity Coup; and new pattern concept, Antique Style (pictured), which delivers five complementary patterns that evoke associations with distant cultures and past eras and creates inspiring presentations. Purity can be combined with numerous products in trend collection, Playground, distributed by Bauscher.

www.bauscher.com

Melody Rose

British bone china brand Melody Rose began its premium HoReCa journey eight years ago following a commission for bespoke charger plate designs by Italian restaurant Il Millione, in Hong Kong.

Made of fine bone china and featuring luxurious burnished gold or platinum finishes, the Melody Rose look is contemporary, unique, elegant and edgy, “which means they are a little different and are great conversation starters”, says Melanie Roseveare, owner.

“We’re seeing restaurants and hotels looking for something unusual and unexpected. Boutique hotels, especially, are drawn to the narrative and eccentric designs in our collections, many of which have an element of humour or surprise, adding to the experience.”

Over the last few years, Melody Rose has developed specific finishes and lines for HoReCa. “Our burnished gold finish is a more durable finish and pieces can go into the dishwasher on a cool cycle,” says Melanie.

“We’ve also added a contemporary coupe shape plate in four sizes.”

www.melodyrose.co.uk

Did you know…?

Renowned for its innovative traditional handicraft and international design collaborations, Serax produces collections that have gained worldwide recognition from renowned Michelin-starred chefs and hoteliers. The brand delivers a unique and diverse assortment of materials – artisan stoneware, pressed glass, fully vitrified porcelain and fired clay. Recently, Serax has partnered with Studio William Hotel & Restaurant Supplies, which is now the brand’s exclusive Foodservice importer for the UK and Ireland. “Adam's Restaurant, Adare Manor in Ireland, the Clove Club in London, Rhubarb and Lympstone Manor are just a few clients that have chosen Serax tableware by designers such as Roos van de Velde, Frederick Gautier and Studio Piet Boon,” Studio William CEO, William Welch.

The latest Serax collaboration, with designer Ann Demeulemeester, delivers tableware and glassware (pictured). sales@studiowilliam.com 32 TABLEWARE INTERNATIONAL HoReCa

OCEAN COLLECTION

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Interviews restaurants

“When it comes to curating tableware, first comes the aesthetics of the room’s environment. I believe it’s the final word from the designer to the guest. It’s also the canvas for the chef to carry out the artwork. It helps the chef achieve his work with less effort.

Then, we look at durability. The shade of white is important – many ceramics discolour or are too white, creamy or even grey; we find Bauscher has that perfect balance and is consistent.

I see tableware as one of the most important factors in the success of any restaurant. It may be one of many items to bring the atmosphere together, but it’s the last one touched by the chef and guest alike. I always remember the crockery used in any restaurant – I even find myself turning plates over to see the brand.”

Stefano Strafella, executive chef, Real Estate Service & Culinary, Sasol Sandton, South Africa “There is a saying that 90 per cent of the dish is consumed with our eyes, so Halo from Denby is now essential in our kitchen. The curved edges optimise the space, the colours enhance the brightness of our ingredients, giving us more inspiration to create new dishes.”

Bauscher Purity

We ask…

How important is tableware in hospitality?

Habib El Debs, MD, Meat People, Islington, London

From Germany to South Africa to the UK, we ask eight hotels and restaurants why sourcing the right tabletop increasingly matters Royal Crown Derby bespoke for Tickton Grand Beverley

Duralex Picardie Marine glass “The tableware we curate must meet the presentation requirements of our chefs and it has to not only fit, but elevate our story. Tableware may only be one element in the success of our business, but it has become more than that – it tells our story, which is so important in an era where storytelling has become the most powerful marketing tool.

Tableware sets you apart from your competitors. For example, partnering with Royal Crown Derby strengthens our story. The fine bone china Afternoon Tea service we commissioned is robust enough to withstand high-volume use, while the pure white and translucency is a great fit for our award-winning afternoon tea. The elegant shapes and bespoke pattern have had such an enormous positive impact on our business, with our sales increasing substantially.”

34 TABLEWARE INTERNATIONAL HoReCa

Helen Whymant, director, Tickton Grand Beverley, East Yorkshire

“Tableware largely sets the tone for the dinner – it’s the canvas – and can be perfunctory or expressive. It won’t make or break an establishment, but the quality will always be noted, either consciously or subconsciously by the customer. I look for tableware that looks organic and will showcase the food we are serving, rather than being attention-seeking or gimmicky.

It must convey a sense of effortlessness. The tableware also needs to have an aesthetic sympathetic to the restaurant – context is everything. We use a mix of ceramics, sourced via G&G, who have a great range.

Our ceramics are largely provided, bespoke, by Studio-Mattes, which creates handcrafted stoneware tableware – we use this alongside fine white china to create elegance and homeliness.”

Ollie Dabbous, chef patron, Hide Restaurant, London

Studio-Mattes

“I chose the Steelite Craft collection for its beautiful and stylish shapes and colours which complement the overall country feel of the tearoom.

From the stylish teapots to practical cake storage containers, the whole range fits beautifully with the rustic theme of the tearoom.

As well as being stylish, the tableware is extremely versatile and durable and has an organic appearance, which complements our homegrown, local and seasonal dishes. The beautiful colours and glazed finish help to enhance the overall look of our dishes.”

Melanie Owen, Sprotborough Tea Room, Doncaster, UK “We are a premium business, so our guests need to feel that in everything they see and touch. By making a specific decision on the style of water glass, it suggests we have put thought and care into everything we do. It’s not ever about only one product, it’s about the entire experience. If any one element is out of place, like a poorly chosen piece of glassware, then you can’t complete the magic.

That’s what drives success – the magic. We use the Duralex Picardie Marine glass; it brings individuality and personality to our tables that you don’t get with standard glassware.”

The Hush Heath estate, a winery in the UK with four restaurants (two in London, two in Kent) that uses the iconic Duralex Picardie Marine glass.

Steelite Craft

“A dish becomes ephemeral art when put with the right tableware. It is fundamental to create the most comfortable atmosphere – this includes the dynamics of the room alongside the light, music, temperature, glassware, art and furniture.

We use the L Fragment, Boreal Satin and Bahia collections from Degrenne. We feel Degrenne has a definite vision of upmarket quality design blended with excellent craft. The look and feel of the products is pure, elegant and modern. It enhances the aesthetic of the dishes. Degrenne comes up with fantastic textures and shapes.”

Mikael Hannequin, operations manager, Sketch, London

TABLEWARE INTERNATIONAL 43

Degrenne

Feature global growth

World of tabletop

Credit: Elizabeth Felicella Esta

Custom Chilewich textiles for Asia Society, NYC

Tabletop brands are growing their hospitality footprints with tableware supplied to the best hotels and restaurants worldwide

Schoenwald at Silver Creek Valley Country Club, San Jose

Zieher’s Skyline buffet system at Povara Catering

Bahia Gourmet Blue Bowl at ME by Melia London, The Strand, London

CHILEWICH Supplies tabletop textiles worldwide, including The Peninsula (Hong Kong, Shanghai), Mandarin Oriental Singapore; Four Seasons Hotels & Resorts all over the world; Park Hyatt New York; Sofitel Los Angelos; MGM Resorts Bellagio; Belmond Peru; St Regis Mumbai; Grant Hyatt Sao Paulo; JW Marriott Seoul; W Hotel Goa and Freds at Barneys New York.

ZIEHER The German brand supplies its innovative tabletop and buffet designs to five-star hotels and top-class restaurants in more than 90 countries, including Sheraton Annaba, Algeria; Buddha Bar Hotel, France; Four Seasons Prague; Hilton Rio de Janeiro; Four Seasons Bora Bora; Mandarin Oriental Munich and Bangkok; Ritz Carlton Berlin; Genting Star Cruises, Hong Kong; Taj Palace New Delhi; Royal Caribbean Cruise Line; Four Seasons Chicago; Burj Al Arab, Dubai; Park Hyatt Moscow; Hilton Amsterdam, and Hyatt Cairo.

ROBERT WELCH The British brand supplies its stainless-steel products to 70 countries worldwide, including 80 per cent of three Michelin-starred restaurants in the UK, as well as to the Ballagio, Las Vegas; The RitzCarlton, Burj Al Arab; Atlantis – The Palm, Dubai; and the Shangri-La Hotels & Resorts worldwide.

MEPRA The metals brand creates and supplies bespoke product to more than 70 countries, with customers including restaurants Alinea, Chicago; Mirazur, France; and hotels worldwide, including Four Seasons, Rosewood and Baccarat.

WILLIAM EDWARDS The bone china specialist supplies Michelinstarred restaurants, first-class travel companies, private members clubs and sports worldwide, including

36 TABLEWARE INTERNATIONAL HoReCa

Fairmont Le Chateau Fontenac, Canada; Atlantis Hotel, Dubai; Ritz London; Belmond Cadogan Hotel, London; Grand Hibernian train, Ireland; British Airways First Class; and One&Only Resorts, including Gorilla’s Nest Hotel, Rwanda.

Following increased demand for the Middle East, William Edwards recently opened its first international showroom, in Dubai, UAE. VIDIVI Italian Vidivi glassware can be found in Four Seasons hotels in Milan and Florence; Armani Hotel Dubai; Hotel Hassler Rome; Park Hyatt Abu Dhabi; Grand Hyatt Muscat; The Venetian Macao; and in the Intercontinental, Conrad, Hilton and Grand Hyatt hotels, South Korea.

SCHOENWALD The list of customers with Schoenwald’s Shabby Chic decors is long, including Hyatt Regency Cologne; Courtyard Marriot, Brussels; Andaz, New Delhi; Courtyard Marriott, Brussels; Four Seasons Kuwait; Home Rimi, Austria; and Silver Creek Valley Country Club, San Jose, US. WMF GROUP With its hospitality brands WMF Professional and HEPP, WMF Group supplies all leading hotel chains worldwide, including Starwood, Marriott, Hilton, Steigenberger and Kempinski, as well as fine-dining establishments.

DEGRENNE With a focus on highend clients, Degrenne delivers its porcelain, stoneware and cutlery to Michelin-starred restaurants, culinary institutes and five-star hotels, including hotel brands Accor, Hilton, Intercontinental, Marriott and RitzCarlton; famed culinary schools, Paul Bocuse Institute and the Ferrandi School; and Bellagio in Las Vegas.

PORCEL The brand’s porcelain products can be seen everywhere

from the Ritz-Carlton Hong Kong to the Hyatt Regency UAE and Gordon Ramsey’s restaurant, London.

AERTS NV With its two hospitality brands, F2D and Chic, Aerts delivers to 44 countries, including The Jane, Antwerp; Le Grand Reflectoire, Lyon; Le Cinq Codet, Paris; Boccaccio, Nice; and ME Ibiza, among others.

CORONA DINNERWARE This Colombian company’s specialist dinnerware is available in 30 countries, including in hotel chains in the US, Latin America and Europe: Palladium, Riu, Melia, Hard Rock and Marriott; as well as major restaurant chains including Olive Garden, Outback (Brazil) and LongHorn Steakhouse (multiple US locations).

DENBY Distributed to HoReCa via global distributors (including 20 in the UK), with markets including the Middle East, Far East, Europe, Scandinavia, USA and India, Denby is found in The Royal Meridien, The Dubai Mall; Alva Hotel by Royal, Hong Kong; Westin Bayshore Hotel, Vancouver; Jose Pizarro restaurants across the UK; Morston Hall, Norfolk, UK; as well as The Cross Restaurant and the Miyako Hakarta Hotel, both in Tokyo, Japan.

STOLZLE LAUSITZ The HoReCafocused Made in Germany glass brand supplies to 120 countries and works with hotel groups worldwide, including Marriott, Hyatt and Hilton, as well as restaurants and bars including Weinbar Rutz, Germany; Soho House, US; and W Singapore.

MEISSEN Meissen’s first hospitality collection, White Collage, has already been snapped up by MS Curopa, Germany’s most exclusive cruise ship, for its Pearls restaurant; as well as by Ivo Adams’ Casino Bern in Switzerland.

”

CATEGORY Buffet

Skyline Buffet System, Zieher Resembling a silhouette of city skycrapers, Zieher’s metal Skyline system offers maximum flexibility for exclusive presentations and is available with full integrated illumination and offers simple installation.

What a

display!

I

Vacuum Jug EM77, Stelton Since its launch, in 1977, Stelton’s iconic vacuum jug EM77 has been popular in hospitality meeting facilities for tea and coffee. The contents remain hot for many hours at the breakfast buffet.

Versatile and modular key demands for buffet-ware and brands are taking their innovative collections to ever-greater heights

f you think deciding on tableware for a restaurant is challenging, imagine doing so for a large buffet display.

“When you want to do things on a grand scale, it takes skill and imagination to stage it so it looks appealing and delivers great functionality,” says Valda Goodfellow, owner of G&G, a creative design and distribution company for tableware.

Whether for breakfast displays in hotels, weddings, conferencing or displays in contract catering, operators expect to be offered concepts that are multi-functional, versatile and attention-grabbing.

The challenge, says Valda, lies in making an impression at first glance (and often from a distance). But, increasingly, buffet-ware suppliers are stepping up to the proverbial plate and producing products that set a unique and eye-grabbing stage.

“We frequently produce a design

suitable for the space, décor, numbers, functional elements and food styles,” says Valda, adding that “clients may want to change menus on specific days to provide different cuisine themes, so we may have to build around a core of products, interchangeable with characterful serving bowls and platters, to suit Mediterranean, Moroccan or Asian dishes”.

Modular matters Interchangeability is at the core of the buffet display and the most in-demand collections are modular: comprehensive, flexible, versatile, adaptable for all occasions/cuisines.

Parsley In Time, which distributes buffet-ware to UK HoReCa, offers Evento, a modular range constructed from materials, including steel, porcelain, bamboo and stone, where “the customisation options are extremely flexible”, says Rob Blunderfield, marketing manager.

Zieher offers various innovative high-end buffet systems that focus

on interchangeability and versatility, “enabling customers to create a new buffet arrangement every day and to expand their existing set-up”, says Nikolan Dietz, marketing manager.

“Our luxury customers focus on high quality, versatility and outstanding design to make their buffet shine. We offer pre-purchase support to work out the buffet solution that fits their needs best.”

One third of the Zieher portfolio is buffet parts, while a further third is dedicated to add-ons, such as bowls, plates and miniatures.

“Since inventing our first buffet system, Skyline – crafted from metal and in various colours and sizes – this category has been our core competence and we constantly work on new ideas and components to keep and expand our pole position.”

Recognising that when it comes to buffets, “flexible porcelain articles are in demand”, German brand Bauscher delivers comprehensive porcelain range Purity, delivering many shapes, sizes and patterns,

Did You Know…?

offering ” interesting style breaks in classic flying buffets”, says the brand.

“Modern buffets are increasingly offering small portions of freshly made food and this is where the square platters and plates from Purity Square come into play, allowing for appetising presentations of pre-portioned food, even in the tightest of spaces.”

Extending the versatility of Purity for buffet displays, Bauscher distributes Playground, which combines wood, leather, slate, marble, glass and metal, all of which can be interchanged with Purity.

Mixed materials A further key buffet demand is for it to be eye-catching, to ensure the architecture is enticing, “creating height and different staging levels and using interesting materials and styles”, says Valda.

At G&G, Valda uses a mix of porcelain and stoneware, plus cast

When it comes to drinkware, Kilner is in demand in the buffet sector, from international hotels and high street restaurants to catering companies and local cafes. Offering high-quality dispensers for serving drinks, Kilner’s latest addition is its Stackable Jar Set with Dispensing Taps & Stand, which features two jars stacked one on top another, allowing them to be filled with two different liquids and served in tandem – a space-saving alternative that’s perfect for buffets and formal events.

38 TABLEWARE INTERNATIONAL HoReCa

Purity and Playground, Bauscher The porcelain Purity collection, which features many shapes, sizes and patterns, can be mixed with trend collection Playground (distributed by Bauscher), which combines wood, leather, slate, marble, glass and metal.

Figgjo Buffet, G&G Figgjo delivers many shapes and sizes, from Gastronorm standards to small serving bowls, all of which are durable and can be customised.

Evento Collection, Parsley In Time A modular collection constructed from materials, including steel, porcelain, bamboo and stone, offering flexible customisation options.

iron for hot counters, enamel and melamine across bowls and platters to create an inviting, mixedmaterial and eclectic display.

“We use a lot of Figgjo Porcelain for buffet as the products are amazingly durable, even on large pieces, and offer an amazing choice of shapes and sizes, from Gastronorm standards to small serving bowls for condiments,” states Valda. "Figgjo also offers bespoke decoration on as few as six pieces, which means we can create a concept that is totally unique to each client without commitment to huge quantities."

Costa Nova stoneware is also on G&G’s top buffet-ware supplier list, for its “appealing range of options suitable for everything from rustic concepts through to more contemporary lines and colours”, explains Valda, adding that the brand is also “exceptional value for money and constantly updating with new styles and colours”.

Zieher uses a mix of different sizes, shapes and materials in its buffet systems and add-ons so operators can create extravagant

and unique displays.

“The combination of glass, stainless, steel, stone, fibreglass, solid wood and porcelain give birth to high-quality modern buffet systems,” says Nikolan, pointing to its evergreen buffet system, Skyline.

Reminiscent of a city skyscraper silhouette, Skyline delivers a dramatic effect, especially when lit with fully integrated illumination, also on offer from Zieher.

Similarly, Arcoroc’s Mekkano range – a mixed-material modular range of large plates, wooden trainers and small containers – takes inspiration from a skyline (Manhattan). It delivers different heights of container, which are stackable, so operators can re-imagine the structure of their table from 2D to 3D. To create height and interest, G&G designs and produces its own wooden and metal risers and boards, often utilising new combinations with metal, such as its Pipe Risers, which deliver an industrial look.

“For our part, the art is in coming up with a mix of different materials

Affinity, Villeroy & Boch Its most comprehensive hotel dinnerware line, Affinity is multi-functional and extremely robust, delivering simple easily-grasped shapes (round, oval, rectangular), many stackable, and offering unusual items such as compartment platters with cloche, tiered server and the new party plates.

Puristic design in white premium porcelain.

and styles to suit each client’s needs,” says Valda, which can then be “applied and adapted in line with the architecture of individual buildings and corporate styles”.

Sambonet’s buffet concept, Opera, which is inspired by seven musical notes, features alternating lines, flat surfaces, solids and voices, delivering a series of components that, thanks to different heights, gives Opera modularity and “the ability to create real architecture on the table”, says Sambonet.

The Gold Diamond and Rose Gold Diamond finishes add value to the solidity of the stainless steel, while maintaining its shininess.

Then there’s APS Germany, which manufactures premium buffetware.

This includes display stands and risers in metal and wood; as well as melamine serving trays and bowls

in various styles, and beverage dispensers, many of which are stackable (creating different heights), interchangeable and can serve multiple purposes.

Finally, Steelite is taking its buffet offer to new heights with acacia wood items from Creations Buffet.

In various shapes and sizes, these durable platforms offer a solution for foodservice presentation.

And following its acquisition of metal banquet and buffet manufacturer, DW Haber, Steelite will now be delivering the brand’s many buffet items, offering Haber’s quality and value-centric banquet and buffet worldwide.

HoReCa TABLEWARE INTERNATIONAL 39

Column Utopia

Casual calling Josh Rammell, marketing manager at Utopia Tableware, the leading supplier of tableware to the hospitality segment in the UK, discusses the casualisation trends that are sweeping the hospitality landscape

E

ating out has undergone radical changes in recent years. We’ve seen the rise of casual dining, the emergence of street food, and more worldly options than ever before. In fact, eating out has never been more diversified; and it’s not just about food choices, it’s also the style and the setting.

People are hungry for new eating experiences, and the factors that go into creating a good eating experience have changed.

This has seen restaurants, bars and hotels move away from whiteware and standard glassware; while consumer expectations have spread from the top end of the market into casual dining and throughout the whole spectrum of restaurants. And to help meet those expectations, foodservice operators are increasingly using creativity in their tableware.

The move has been further pushed by the more open-minded consumer who is aware of influences and initiatives such as farm to fork, local produce and seasonal menus, all of which have influenced not just the food, but also the way it is presented. In short, tableware needs to match these new food styles.

Independent operators often drive the trends as the nature of eating out changes and develops. That’s partly because they can be more

nimble than the bigger chains, so as well as adapting quickly to changing tastes in food, they can also adapt to changing tableware fashions.

Colours, glazes and finishes are one way to differentiate tableware, however, quality matters in the hospitality industry – and in this case, quality also means strength.

Using vitrified porcelain, superior stoneware and terracotta – or, for maximum robustness, melamine – means the demands of a busy hospitality environment can be met. At the same time, they allow operators to stamp their personality and style on the tableware.

In our Autumn 2019 product launches, for example, you’ll find bright, vibrant colours filtering into many of our established ranges, such as Calypso, Dusky and Barista.

Cutlery can also add individuality to the table, through shape, balance, finish and colour. Our new Manhattan Gold Suite combines the simplicity of plain cutlery with a striking gold finish. It offers a cost-effective way to showcase a totally different style.

Bold serrated steak knives, such as our Lagioule line, are another way to add theatre to the table.

Big platters, small plates Two trends that highlight the diversity of modern tableware are, on the one hand, the fashion for big platters, plates and bowls – perfect for sharing; and on the other, the ongoing

40 TABLEWARE INTERNATIONAL HoReCa

demand for small plates, for tapas.

Sharing is a trend that looks set to continue, especially as it moves from food into drinks, such as with cocktails. There’s a demand for bigger platters, sometimes for sharing, and sometimes for show.

Take our new Umbra sharing platter, which at 45cm in length, has plenty of room for sharing across many different cuisines. We’ve also brought out two larger plates in our Futada and Sendan lines, to bring that larger size to existing ranges.

These days, tapas-style portioning is being applied to lots of different non-Spanish cuisines, from fusion to Japanese to the Sunday roast.

Of course, small plates are also part of the sharing movement, as everyone at the table dips in to all the dishes on offer. Often, they will be served in different size portions – a tapa and a racion, for example. Our new colourful tapas dishes, which come in two sizes, are perfect for this.

The point of difference For HoReCa operators looking for a totally unique look, bespoke offers the answer – at a price though, of course. It used to be that to have your own stamp on tableware meant going to potters, getting them to create individual pieces and having to make a large outlay for a small run.

This still exists, and is a great way to create your own style, but as well as cost, there’s also the issue of

About Utopia Utopia is the market leader in tableware and glassware for the hospitality industry. The company’s products are available through distributors. Alongside a dynamic and innovative range of tableware, cutlery, glassware, plastic drinkware, barware and foodservice equipment, Utopia also offers a specialist branded glassware service.

supply – classic bespoke takes time as well as money.

Luckily these days, there’s such a huge selection of tableware designs, foodservice operators are pretty much spoilt for choice, so they can mix and match to create their own unique style at an affordable price.

That’s why, at any one time, Utopia will have 3,000 or more product lines in stock, ready to ship.

Having said that, as technology advances the cost of bespoke is coming down in some areas.

We recently launched our Utopia

by You division, which allows operators to create their own bespoke designs for glassware.

Unlike existing printing-on-glass methods, we can print in all sorts of colours, and not only on flat surfaces – so you can have complex patterns or photos printed onto curved and embossed glassware. Our state-of-theart Kammann digital printing machine can even print on toughened glass.

And it can print in low volumes, at a very competitive price. We believe it could revolutionise branding and personalisation for HoReCa. Utopia’s Autumn 2019 brochure features 62 new product launches and can be downloaded at www. utopia-tableware.com. For more information, visit www.utopiatableware.com, email info@ utopia-tableware.com or call +44 (0) 1246 858800. Follow Utopia on Twitter or Instagram.

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INTERVIEWS

TABLETOP

Ask the chefs From London to Paris to the US, we talk to some of the world’s best restaurants to find out what tableware they use

“We use archive shapes from Royal Crown Derby” The Cinnamon Kitchen, London Vivek Singh, executive head chef of Cinnamon Kitchen and The Cinnamon Club, London, which redefined modern Indian cuisine in London, discusses using Royal Crown Derby tableware in its Indian finedining restaurant. Set in the historic Grade II listed former Westminster Library, The Cinnamon Club is an institution in the world of Indian fine dining, with a long history of serving innovative and creative Indian cuisine in a magnificently majestic setting.

Why did you choose to work with Royal Crown Derby?

I was introduced to Royal Crown Derby by renowned potter and designer, Maham Anjum, who I have worked with for a long time in the development of different tableware items for my restaurants.

I always liked the Royal Crown Derby classic look and the feel of fine bone china. Fine bone china gives an uplifting dining experience, due to its finesse, light weight and sophistication, not to mention its durability.

Maham introduced me to the Royal Crown Derby archive shapes; she understood our requirements for the new restaurants, and with some additions and tweaks, we were able to curate the tableware using classic shapes incorporating the modern and contemporary art glazes which Royal Crown Derby are superb at.

Some of the shapes chosen have

existed for many years – we chose classic designs and proportions that we could incorporate in our plating and the way we serve.

What collections did you source via Royal Crown Derby and why?

We used archive shapes along with the bespoke service at Royal Crown Derby, working together with Maham Anjum to design the decoration with an art glaze application in a contemporary context which complemented our style of service.

I like that this roject connects the past and the present to the future. I like the way our Cinnamon Kitchen range with Royal Crown Derby has shaped up, thanks largely to the collaboration with Maham and her eye in selecting shapes which will work well for us.

How is the collection performing for you?

The bespoke tableware range was about re-introducing the archive shapes in a contemporary context which fitted in with the style of service that the Cinnamon Kitchen offers.

The range is being used for our al la carte service, both lunch and dinner, as well as at the weekends.

The style of cuisine is modern Indian, more in the genre of fine cooking and so far, the product is performing brilliantly. I’m finding its durability to be second to none. It is really-strong and lightweight.

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“Artisan looks handmade” A casual restaurant in the US discusses why it uses Tuxton China as its tableware supplier Why did you choose Tuxton?

Service, value, durability, consistency, availability.

What collections do you use?

We use several different collections, but Artisan is a favourite. It looks handmade and is great for farm-totable cuisine.

What’s your criteria when it comes to curating tableware?

Variety, innovation, quality, flexibility, confidence.

How important is tableware in the restaurant’s success?

Considering tableware costs typically on average three per cent of sales, the overall output of dollars is minimal compared to other categories.

But, the direct impact on the guests and employees can be huge – both in positive or negative terms depending on the intended message.

Pillows, wineglasses and coffee cups all have direct personal contact with almost every guest. These tools set a tone for the guest’s experience to come. It’s critical to get it right.

“We use Churchill’s Raku range and Nude glasses” Gojk Restaurant and Lounge, London Adrian Pardavila, head chef, Gojk restaurant and lounge, London, discusses using distributor Parsley in Time to source tableware for its London-based restaurant.

Why did you choose to work with Parsley in Time as a supplier?

We wanted to make every item on the menu shine, so we asked for advice from Parsley in Time. The company is one of our key suppliers and has been involved from the conception of the business. We see them as a professional partner.

They’ve been fantastic in advising us on the range of products we needed, helping us research the plethora of options available and in creating the identity and ethos we wanted in-house. They were very patient with us – we’re not an easy customer!

What brands/collections do you source via Parsley in Time and why?

The stand-out tableware includes

plates and platters from Churchill’s heritage-inspired Raku range. It’s a stunning collection, made from vitrified china, and has a superior eco glaze finish, making it resistant to stains and metal-marking, and featuring a delicate speckled colourway.

For our wineglasses, we went for a Nude Glass range. It has a beautiful angular shape, the glass is very thin, it really allows for a good enjoyment of the wine. It’s also practical, being durable and dishwasher-safe.

What’s your criteria when it comes to curating tableware?

Our dishes are very colourful and we wanted our tableware to be a canvas for them. This is where the theatre happens, on the table, so we chose soft natural colours with different textures – texture is something that you don’t see often on a dish itself.

The tableware creates the perfect scene for colourful ingredients and helps us to enhance our food.

Designed by ceramist, Virginie Boudsocq, for L’Ecrin’s signature dish, Champignon de Paris

Christopher Hache, starred chef, L’Ecrin gourmet restaurant, Hotel de Crillon, Paris, a legendary luxury hotel in France “At Hotel de Crillon, excellence is an essential ingredient and when we designed the new gourmet restaurant, L’Ecrin, the art of living was our focal point – we wanted to offer guests a unique experience. We receive guests who travel a lot and are very demanding about the little details that make up luxury, so we have a duty to highlight historical know-how and the prestige of major French manufacturers.

I used to be very focused on cooking, plating and philosophy, but less so on tableware; but during a gourmet world tour, I met with other chefs who made me realise the importance of service and tableware.

This opened my mind to tableware, making me more daring, willing to break established codes, while still upholding elegance and tradition.

In creating the tableware for L’Ecrin, we involved the interior designers too, all working on sketches, allowing us to go into minute detail and therefore create exceptional pieces. I really wanted every element on the table to be customised and unique. For that, we opted for bespoke solutions through different glassware, china and crockery productions. We put our trust in houses such as Bernardaud, Haviland, Christofle and Ercuis.

Tableware is the musical score that makes our dishes sublime. For L’Ecrin, I was looking for someone with whom I could discuss and build something over time.

I really fell in love with the work of ceramist Virginie Boudsocq. For my signature dish, which is the Champignon de Paris, I asked her to imagine a china dish that reproduces the inside of a mushroom. It takes her hours to make one single piece.

It’s a lot of work and each piece is different, making it unique.

After the mushroom plate, we worked on a bread basket – bread conveys the real value of sharing in the art of hospitality. I make a bread loaf that is pre-cut and the guests help themselves. It took us several trial runs before we obtained these magnificent china baskets and the matching bread plate. In the end, we managed to represent the fermentation of leaven and its bubbles in the china.

We have already started to think about other series to be produced exclusively for the Hotel de Crillon. At the end of each meal, I meet guests and it’s a real pleasure to hear praise for the food but, above and beyond that, our guests also love the whole range of attentions, including the tableware, that make up the French art of hospitality.”

HoReCa TABLEWARE INTERNATIONAL 43

photo credit: Andrew Callaghan

Column G&G

Get personal

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Social media is driving demand for logo’d and customised tableware, says Valda Goodfellow, co-owner, G&G Goodfellows or many years now, we’ve been creating bespoke products and decoration for discerning restaurateurs, hoteliers and caterers, but more recently, we’ve seen quite a change in demand to create the best-dressed tables.

It’s all about using an easily recognisable identity in the form of the restaurant name or logo.

We believe that, once again, the trend is being led by social media – so when images of food are posted, everyone immediately understands the identity; no-one has to wonder whose food it is. This is becoming a major trend, spreading from London to all parts of the UK. We’ve just completed a project for a fabulous chef and his wife, Paul and Emma Ainsworth, who have taken over a pub in the pretty town of Rock, just across from Padstow (Cornwall). The Pub is the latest venture in the Ainsworth hospitality collection, which includes Michelin-starred restaurant No 6, a Mediterranean restaurant, Rojano’s, in the Square, and the boutique hotel, Padstow Townhouse.

The Ainsworths have also just launched their high-level and intimate chef’s table and cookery school, Mahé, next door to No 6, which will set the bar for all other cookery schools, given the quality of the chef lead and the detailed decor.

John Walton has been Paul Ainsworth’s head chef since he launched his Padstow adventure in 2009 and he will form a community for the students, with a WhatsApp group that will bond them, and where they can ask John culinary questions after they leave the Padstow cooking cocoon.

Students even get equipment used at the Cookery School via The Goodfellows at Home website, which houses a Mahé webshop.

The whole concept of the Ainsworth collection in such a small area is to make it a destination, offering a range of different dining experiences for visitors choosing this location for an extended stay.

The area attracts food tourists and families alike, looking for memories that they can treasure and, as such, each food destination needs to stand out and be totally individual.

Where No 6 is the fine dining experience that plays to those wanting Michelin-standard food, with the highest quality of presentation on distinctive plates, Rojano’s is a riot of fun and informality, providing a totally different experience.

Although both restaurants provide a different atmosphere, the thread that joins the collection is the quality of the food. Rojano’s Mediterranean menu allows a degree of casual playfulness and yet identity is still incredibly important.

Diners only feel comfortable if the

44 TABLEWARE INTERNATIONAL HoReCa

whole concept melds together and they can easily understand what they are being offered. And the tableware sets the scene for this as much as the décor and the service.

Padstow Townhouse is different again; a small oasis of indulgence that wraps its arms around you from the moment you enter, to the last lingering look behind as you leave.

Each detail has been meticulously thought through, down to the sumptuous Hot Chocolate service as your bedtime treat.

The china for Room Service and the Honesty Bar are both elegant and distinctive; again, providing a totally alternative experience to the others.

The newly formed Mahé is a jewel of a concept, with the aim of delighting up to six students in the cookery school by day; while, by night, it will welcome up to 10 lucky diners for the Chef’s Table experience with No 6 Fine Dining as its muse.

These people don’t do formulaic dining, so when it came to opening a Pub, The Mariners Public House, it was never going to be just another Pub, was it?

As the tableware suppliers, Paul and Emma Goofellow were clear from the start – the Pub was to be as much a destination as each of the spots in the collection.

This was no after-thought. It was always going to be a draw in its own right, with local sourcing at the heart, from ingredients to beer; this was

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.

going to be a destination for families, drinkers, diners, and those extending their Ainsworth Food Tour.

The food and its presentation had to be the best that the Great British Pub can offer and Paul was clear that this demanded a style different from the other destinations.

He wanted a logo’d set of tableware that would evoke heartiness, friendliness and comfort.

We presented Bonna porcelain as a great base, with the Retro range offering the warmth Paul was after.

It was then a case of using The Mariners Public House logo to ‘dress’ the plate in the best possible way.

Having played around with the logo, the colours and the border line, the final result can now be seen across many social media posts.

It’s well-recognised that people really respond well to a sense of place that creates a special memory and, in our view, the Ainsworth’s vision for The Mariners is one that is about as personal as it gets. Its assured simplicity and clarity of concept is all about being the very best it can be; just like the Ainsworths themselves.

Feature Restaurants

W Hotel, Shanghai – The Bund Villeroy & Boch Artesano

Top tables

In addition to owning famous hotel brands Sheraton, Westin, St Regis and Le Meiriden, The Starwood Hotels has the W Hotels, where emphasis is on strong design and modern luxury aimed at younger target groups.

For its catering, the W Hotel located in the heart of the Shanghai metropolis has selected a customised porcelain design from Villeroy & Boch – a customised version of its award-winning and bestselling Artesano series. Coordinating with the shimmering black tiles of the building’s external façade, the tableware creates an eye-catching effect on the large tables. Different colours illuminate the cubist pattern depending on the angle of the light, complementing the hotel’s metropolitan style.

In addition, the modern interior of the W Hotel features the Artesano Professionale and Artesano Barista collections, as well as the classic Marchesi and Stella Hotel ranges.

From premium porcelain in the W Hotel, Shanghai to upcycled bone china in Selfridges’ Pop Up restaurant and crystal vases at The Shard, London, we highlight dinnerware and decorative objects that’s on the table in hotels and restaurants worldwide

The Goring Hotel, London G&G Goodfellows G&G Goodfellows recently worked with iconic London institution, The Goring, on its latest restaurant project, Siren, which involved renowned 2 Michelin-star chef Nathan Outlaw.

From mystical sea creatures to a garden oasis beyond the restaurant’s glass wall, the idea is to lure diners into an other-worldly experience. Mermaids frolic in the plasterwork frieze on the wall, while a glass lobster hangs from a lobster pot on the ceiling.

“Where we expected the call for elegant crisp white Bone China, Jeremy Goring wanted to add character, colour and intrigue with a quirky mix of sea green stoneware plates mixed with shell-shaped bowls,” says Valda Goodfellow, G&G owner.

“But the piece de resistance was Jeremy’s idea for the cover plates – featuring illustrations inspired by Jules Verne, the milky white stoneware plates boast a cheek nautical curl at their edges.”

G&G used Grestel from Portugal, whose Costa Nova brand is one of its bestsellers. “Grestel were able to take the illustrations, use a different glaze, and marry the more quirky bowls into the mix without the overall effect looking either disjointed or too coordinated.”

William Edwards Bespoke Following a new global partnership with leading luxury hotel specialist, One&Only Resorts, Stoke-on-Trent-based William Edwards Ltd. was recently commissioned to design and supply the unique Gorilla’s Nest Hotel, the new luxury five-star Nyungwe House, in Rwanda.

“We were commissioned to create bespoke tableware for both afternoon tea and all-day dining at the unique Gorilla’s Nest Hotel,” says William Edwards, owner.

“One&Only is renowned for creating truly memorable and unique guest experiences worldwide and this first project could not have been more dynamic and interesting.

“The location, situated alongside ancient rainforest, within the lush green expanse of a working tea plantation, provided plenty of inspiration to design tableware collections throughout the property.”

One&Only Gorilla’s Nest Hotel, Rwanda

Lalique, France Fuerstenberg Aureole Known for its fine porcelain handcrafted collections, Fuerstenberg supplies Lalique hotels (Lalique is the crown jewel of the French crystal industry), including the Villa Rene Lalique near Bordeaux and the more recent Hotel-Restaurant Lalique at the Chateau Lafaurie-Peyraguey.

At Villa Rene Lalique, chef Jean-Georges Klein chose Fuerstenberg collection Gourmetline Blanc on the renowned Fuerstenberg form Aureole, along with a variety of individual products.

Following this, the Hotel-Restaurant Lalique, which opened in time for the 400th anniversary of Chateau Lafaurie-Peyraguey, selected various porcelain series from both Fuerstenberg and Sieger by Fuerstenberg, with many pieces specially made.

“The preparations for both projects took about a year each and both were implemented with very close cooperation with the chefs,” says Florian Marquardt, director international sales.

“Porcelain was selected from the Fuerstenberg range as well as new designs for signature pieces, which we created.”

Hyatt Group’s Regency, Amsterdam Schoenwald Shabby Chic Nominated for the German Design Award 2019, the Shabby Chic pattern concept by Schoenwald has become a huge hit in hospitality worldwide and was recently supplied to the Hyatt Group’s Regency hotel in Amsterdam.

Loved for its urban, Nordic aesthetic, Shabby Chic combines nostalgic zeitgeist with the modern lines of professional tableware, while a total of eight different patterns means total versatility.

The Made in Germany porcelain features an on-trend stoneware look, in shades of grey and blue, with and without ornamentation, delivering a charming character that is equally at home in trendy bistros as in high-end restaurants.

HoReCa TABLEWARE INTERNATIONAL 47

Feature Restaurants

Wasted Pop Up, Selfridges, UK Melody Rose Upcycled Range Dan Barber from New York’s Blue Hill Farm brought WastED London Pop Up restaurant to Selfridges, London, to highlight food waste. More than 20 guest chefs from across Europe, including Alain Ducasse, Ottolenghi and Gordon Ramsay, cooked over the five weeks, using food byproducts, with the Pop Up showcasing ingredients in the rough.

British bone china brand, Melody Rose, was invited to provide tableware for the Pop Up. “They were initially drawn to the Melody Rose Upcycled range for its ethos of reuse and reclaim but were equally excited to use any seconds we had – that were perfectly usable but were going to waste unused,” says Melody Rose owner, Melanie Roseveare.

The pieces were a perfect fit for the concept and chef Dan Barber designed several dishes around the Melody Rose designs, using its Models plates for a dish of lettuce butts and salmon skin; while a treacle tart with waffle scraps and failed popcorn was served on Melody Rose’s Howling Wolf, Boxers and Kissing Couple and Skull plates.

The Shard Hotel, London

Moser Crystal Vases Renowned for its luxury handmade and hand-cut crystal, Czech crystal company Moser has teamed up with The Shard, London, to create an ongoing display in the hotel’s lobby area.

Working closely with The Shard’s resident florist, Moser Crystal now regularly supplies a selection of vases to showcase seasonal blooms, along with a description of the pieces, brand and details of local retailers. The partnership is ongoing and exposes Moser to more than 4,000 people a week.

Core Restaurant, London, UK

The Newt, Somerset

Serax The F&B team from The Newt, part of the beautiful Emily Estate in Somerset, visited the Studio William showroom (Studio William is the UK/Ireland distributor of Serax tableware to HoReCa), where they were able to experiment with the thousands of products on display.

“This allowed them to create their perfect tabletop and emphasise their unique hospitality style, which was to emulate that of their South African retreat, Babylonstoren,” says William Welch, Studio William.

“The client had a clear vision, to give visitors the most exciting experience of what rural Somerset has to offer, including orchards and apple growing; walks through woodlands, parkland and gardens; and exploring the local heritage of cheese and cider production, as well as the contemporary culture of good local produce and fine dining.”

It was imperative, therefore, for them to choose tableware that reflected the natural forms and beauty found around the estate, with items including Perfect Imperfection (pictured) by Roos van de Velde.

48 TABLEWARE INTERNATIONAL HoReCa

Royal Crown Derby DNA Renowned for creating bespoke design solutions, supported by an archive of 12 thousand patterns, Royal Crown Derby was commissioned to design and manufacture a bespoke dinnerware collection for the debut restaurant of Clare Smyth MBE, recently voted ‘best female Chef’.

The brief was to design dinnerware that would enhance the artisanal flair of the informal fine-dining restaurant, based in Notting Hill, London, by capturing chef Clare’s DNA After taking Clare’s fingerprint in ink, Royal Crown Derby artisans meticulously replicated the truly unique pattern and applied this to its fine bone china. The use of a striking, on-trend copper colour embellishes the contours of the pattern and a playful use of scale creates a memorable statement. The DNA pattern comprises of a 25.5cm coupe plate with a large copper thumbprint design and a 16.5cm coupe plate plate with a small white thumbprint.

HoReCa ...serving professionals

www.crystalex.cz

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siesta

Nude's Stem Zero with Ion Shielding

CATEGORY Glassware

Top glass Eden Collection

Seven global glassware manufacturers talk hospitality growth, product demands and development and trends

Utopia, UK What does Utopia offer in the glassware category?

We have a huge glassware range, from fine crystal glasses to toughened glass, and aim to cater to all needs, from ultra-fine strong stemware in Stem Zero Ion to our own signature toughened beer glasses in Bob and Nevis. We have nearly 2,000 glassware products, split into over 300 ranges, and our Summer 2019 launches included 56 new glassware and barware lines.

out a bar’s identity, providing the perfect photogenic shareable tool for social media. This individuality trend spreads into having specialist glasses for specialist drinks, as well as demand for bespoke. With our Utopia By You division, we offer a range of services that allow customers to personalise glassware for branding or for decorative purposes. We can now decorate around corners and on embossed and debossed surfaces.

What makes your glassware hospitality-friendly?

With the increase in outdoor areas, the concern about breakages and safety has grown. We have a range of fully toughened glassware that’s stronger than regular annealed glass, plus, if it does break, it breaks into small fragments, rather than jagged shards.

In line with the popularity of gin, we’ve launched Eden, a virtually unbreakable polycarbonate gin glass with an oversized bowl and long stem; and our Stem Zero with Ion Shielding combines ultra-premium glassware with strength, meaning the glasses don’t need replacing as often.

Any categories doing well?

The feature tumbler market has grown, the traditional plain hiballs and short drinks are getting a makeover with embossed patterns on glassware. Shorter servers are becoming more popular with the focus on flavour – the Nick and Nora is a perfect example of this.

What does hospitality want from glassware today?

Hotels and restaurants are looking to make their mark – individuality is key and glassware can bring

Any trends driving glassware product development?

There’s demand for versatile designs to match the changing nature of today’s consumer habits. While shorter stems are favoured today, for style and practicality, long stems for cocktails are now fashionable with serve sizes reducing and more focus on beverage complexity. Take our new 2Serve crystal coupe glass with its shallow bowl on a long stem.

Also popular are long glasses

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Hayworth Cocktail Collection

to savour cocktails, like our new Eternal glassware, which boasts striking vertical lines and generous proportions for texture and visual impact. Art Deco design continues to be popular and we have two moody new additions to our dramatic Hayworth range featuring smoked glass, deep coupes and shapely flutes.

Finally, adding gold and platinum rims is a perfect way to accent style.

Are you seeing a push for ecofriendly glassware?

Yes. We’ve had recycled glass in our range for a number of years, but more recently, we’ve seen the trend expanding.

Our latest launch, Lisbon, is a geometric twist on recycled glass. Adding tactile interest, these hiball and DOF glasses have a diamond textured grip area and a sturdy retro feel.

Retro and stackable, the Highness range

Pasabahce, Turkey What does Pasabahce offer in the glassware category?

Pasabahce is renowned as one of the top three glassware producers worldwide, with a comprehensive product range of more than 20,000 handmade and batch-produced glass products, including for HoReCa. Pasabahce services every area of the market, from premium fine dining to the casual sector and the mass market of pubs, bars and chain restaurants, across 140 countries; and can be found in hotels worldwide, including The Four Seasons and Rosewood; fine dining restaurants like Aqua at The Shard; and bars such as The Savoy and the Cavaliers Guard Club.

Key demand is coming from the top end of fine dining which continues to be trend-setting, as well as the casual dining market, which has seen large growth in creativity. Within HoReCa, Pasabahce offers fine glassware, wineglasses, coffeeware, beer glasses, cocktail glasses, tumblers, plus whisky, brandy and gin glasses.

What makes your glassware hospitality-friendly?

Pasabahce has recognised that reducing breakages, even for fine dining, is important, and its ground-breaking Stem Zero Ion collection combines unparalleled style and ultra-thin crystal glassware with cutting-edge technology, which changes the glass at a molecular level, giving it the strength to stand up to HoReCa environments.

What does hospitality want from glassware today?

Matching glassware to drinks, not just having one main cocktail glass, but linking a cocktail or serve to the glassware – this is coming through as bars and restaurants diversify their offering to stand out and add theatre. And, as drinks become more about the quality of ingredients and flavours, bartenders are gravitating towards showcasing their craft in smaller, more elegant serves. The Refine Nick and Nora is a perfect example of this – an elegant glass for a small measure, but it can create many different textures and flavours.

Any categories doing well?

Category demand fluctuates depending on the region, but fine glassware, wineglasses, cocktail glasses and beer, especially tempered beer glasses, are in demand. Pasabahce’s most popular collection, Timeless, which features an embossed design across tumblers, hiballs, martini and goblet, is driven by the demand for durable, quality glassware that stands out and that is versatile – it can be used across venue types and can change depending on the drink it holds.

Any trends driving glassware product development?

In addition to smaller serves that focus on quality and flavours, there’s a trend for tumblers that stack and that are tough. Utilising space, trusting the product and adding style is a winning combination.

Another trend is the use of different glassware for gin and tonic, with balloons like the Cubata, Vintage Gin, Ambassador and new Moda Toughened Gin very popular.

Finally, retro styles, such as 1960s glassware with elegant cut crystal, are coming through more and more; and Pasabahce is seeing popularity with its Elysia range and continued growth of its Timeless Vintage, which plays into the retro trend.

Experience

Quatrophil

Stolzle Lausitz, Germany Power

What does Stolzle Lausitz offer in the glassware category?

Specialising in drinking glasses made of the finest crystal glass – functional wine and champagne glasses and tumblers – all of Stolzle’s ranges have been developed for HoReCa and we supply to more than 120 countries, with Germany our largest market.

We’ve had a successful partnership with the Marriott Group for more than 10 years and we work with other hotel chains like Hyatt and Hilton. We also supply glassware to Weinbar Rutz, Germany; Conrad, UAE; and Soho House and Eddi Vs, in the US. More than 50 per cent of our customers are hotels, restaurants and cruise liners, but the wine and beverage market (wineries, champagne producers, distilleries and breweries) also generates a huge part of our sales.

Our popular series Quatrophil and Experience offer distinctive shapes, which are modern and stand-out, each delivering six stems and tumblers. The stem glasses give every wine the space it needs to evolve its full aroma and taste.

What makes your glassware hospitality-friendly?

We always involve specialists, like sommeliers, in the development of our glassware, and develop highly functional and suitable glasses accordingly, which are then tested by sommeliers and barkeepers. Most glasses have a pulled stem – these one-piece glasses are more durable and long-lasting than comparable glasses with melted stems. Pulled stems have higher breakage resistance and are dishwasher-safe. One of our most popular glass series, Experience, boasts a pulled stem that’s not too long and these glasses are loved as they are robust and have high breakage resistance.

What does hospitality want from glassware today?

In addition to good customer service, quick response and short delivery times, the segment demands a wide assortment and stand-out extravagant ranges, like our Power and Quatrophil ranges. More are demanding mouthblown quality but with the prices of machine-made glasses, which we deliver.

Any trends driving glassware product development?

Multi-functionality and versatility are important due to limited space in hotels and restaurants – our Universal Carafe, in four sizes, is deal for serving everything from wine and spirits to soft drinks.

We also design glasses for different groups of wine characters, such as light, medium and full-bodied, rather than for every single wine grape.

We’re seeing a trend for coloured glasses and customers have welcomed our recently-launched colourful designs, including the Elements and Twister series, in purple, red, smoky grey and metallics; and our Olympic Power tumblers in metallics with matte black or white.

HoReCa TABLEWARE INTERNATIONAL 51

Universum Collection

CATEGORY Glassware

RCR Cristelleria, Italy What does RCR offer in the glassware category?

We strategically approached the hospitality sector 10 years ago and now it is 34 per cent of our total business.

We export to more than 100 countries and serve hotels like Park Hyatt in Shanghai, Bangkok and Zanzibar; Ritz Carlton and Shangri-La in Singapore; Madinat Jumeirah in Dubai; and Elite Hotels Stockholm Plaza; and we’ve just been selected as official supplier of Marriott International Middle East and Africa. Also, British Airways use our Melodia tumblers – a design that creates light effects to emphasise content – to serve their VIP lounge and first-class customers.

Our wide collection of patterned and plain highquality glassware, all offered at a competitive price using high-quality Eco-Crystal glass, is driving our growth in the

medium to medium-high sector; and as the pioneers of the mixology concept, we are finding these ranges doing well.

We recently launched Clessidra, a jigger made of EcoCrystal glass, which can also be used as a small glass for spirits, and which was awarded the most innovative product of the year for HoReCa at Host Milano.

What makes your glassware hospitality-friendly?

We produce every product with Luxion Eco-Crystal glass, a formula that includes one of the highest percentages of premium ingredients in the market, making our products extremely resistant and high-performing. Each product passes seven quality controls and is proven to resist to more than 4,000 professional dishwasher cycles.

We also have an internal chemistry laboratory to make comparative tests with competitors and RCR is always in the top three.

Melodia Collection

What does hospitality want from glassware today?

Quality, continuity and resistance are the main factors.

Any trends driving glassware product development?

Multi-functionality is essential, demonstrated by the success of our Universum Goblet, which is the most popular glass in the HoReCa segment for us, due to its versatility.

The focus on ecology is the main trend and that’s why we developed the first real Eco-Crystal in the market.

Bormioli Rocco, Italy What does Bormioli Rocco offer in the glassware category?

In the early 90s, we realised that most future developments and consumption would happen outside of the home, due to changing habits, travel and tourism, and also spotted emerging markets for tourism, and so developed a specific hospitality collection.

The HoReCa segment continues to grow worldwide and moving forward, this is our main business driver. Our glass is sold to more than 120 countries and we have a reputation for service-oriented reliable glassware.

Most of our collections are designed by our internal studio, all based on hospitality market needs as identified by our marketing research and sales feedback.

Around half of our sales are based on classic widespread ranges comprising stemware, tumblers, serveware and bowls, in different

sizes; while the other half – more sensitive to global trends – look for more trend-based glasses, like gin.

What are your latest collections?

The Bormioli Group recently developed specific projects for hospitality according to the growing demand for mixed drinks.

For our Rocco brand, we created Bartender to meet the professional demands of creative and demanding mixologists. It features a wide array of technically perfect products – stemware and tumblers

52 TABLEWARE INTERNATIONAL HoReCa

Our Eco-Glass is produced with electric furnaces, powered by solar, biomass and geotermical energy and using only pure raw materials. This makes our product 100 per cent recyclable in any factory worldwide.

The mixology trend has pushed forward our retro-style collections with demand increasing in the last few years.

Campari is using one of our tumblers for its worldwide advertising campaign and our Mixology ranges are used by the best bars in London, New York and Hong Kong.

Bartender Collection

– with a great variety of shapes and capacities in a refined style, designed to serve everything from the Margarita to the Gin Fizz and the Nick & Nora. Original shapes but functional sturdy pieces.

What does hospitality want from glassware today?

Ready stock and service on all classic evergreen ranges and innovation in the creation of original designs that are functional and versatile.

What makes your glassware hospitality-friendly?

Bormioli Rocco has developed its own tempered glass knowledge, delivering glass that is three times stronger than normal glass against thermal and physical shocks.

Any trends driving glassware product development?

Retro vintage style has definitely led the way in glassware product innovation at Bormioli Group in the last few years. It’s a fashion, not a fad, that we forecast will last for years to come.

Prism Collection

LSA International, UK

Is the HoReCa segment a growing one for LSA International?

LSA has been supplying to HoReCa for more than 20 years. Our expertise, original aesthetic and commitment to skilled craftsmanship, alongside the flexibility of an in-house design team, enables LSA to offer a unique range of high-quality products.

LSA has gained international recognition and secured partnerships with some of the world’s most prestigious hotels, spa resorts and restaurants, including The Ned and The Dorchester in London; Raffles in Warsaw; Mandarin Oriental and Four Seasons hotels, plus One&Only Resorts globally. And we are the choice of many of the world’s top restauarteurs, sommeliers and mixologists.

HoReCa is a segment of active growth, in the UK and in other markets for the past 15 years, and we’re specifically finding demand in the Middle East and Africa; and in Asia-Pacific right now.

What does LSA offer in glassware?

We offer contemporary design, craftsmanship, quality and inspiration.

Anticipating international trends in food, wine and design, we introduce original yet practical additions to our existing ranges, which meet the evolving demands of the sector.

Our comprehensive Bar and Wine collections of stylish yet classic mouthblown drinkware and serveware are perfect for both casual and formal occasions. We are launching a new collection, Borough, fully dedicated to HoReCa, in Spring 2020.

Our mixed-material and serveware collections are popular in the hospitality segment,, along with iconic ranges, such as Moya, Boris and Whisky.

A contemporary collection of mouthblown cased brown whisky drinkware and accessories, Whisky is inspired by the luxurious yet intimate ambience of a members’ club.

The rich brown glass echos the colour of peat, used to imbue whisky with a distinctive, smoky flavour.

What makes your glassware hospitalityfriendly?

The expertise required to create stunning and durable glassware comes from highly qualified artisans, who have mastered complex, traditional techniques to transform

Duralex, France Whisky Collection

high-quality raw materials into the most robust products.

All products are made using bespoke moulds, while multiple firings and glazings ensure a consistent tone and durability.

Our careful selection of materials and exacting quality control ensures LSA products are always delivered to exceptional standards. To this day, production continues exclusively in Europe using traditional skills and the complete collection is supported by outstanding replenishment rates and efficient distribution. And all are dishwasher-safe.

Also, our products are versatile and can be used in different ways, with many providing alternative solutions for serving drinks or presenting desserts, arranging flowers or displaying decorative objects.

What does the hospitality segment want from glassware today?

Hotels and restaurants are looking for items that can combine remarkable design with ultimate practicality. Our collections are designed to appeal to a variety of aesthetic preferences: shapes, colours, finishes and styles that all create an unrivalled selection that complements distinctly individual interiors. In recent years, our clients have been looking for unique pieces that can make a difference and create the right ‘theatre’.

Any trends driving glassware product development?

The trend of sustainability is driving many of our activities to date. We actively look to reduce our environmental impact and minimise waste wherever possible.

Our Canopy Collection is one of two made from 100 per cent recycled glass. The rest of our clear glass products are made from soda lime glass, which is infinitely recyclable as it contains no lead.

We want to demonstrate that it’s possible to create products that are not only sustainably produced but design-led, all at an accessible price point.

What does Duralex offer in glassware?

We’ve been supplying to HoReCa for many years but have been focusing our resources on this segment over the last decade, targeting middle range restaurants, though Duralex can also been seen on higher-end tables in Paris and other cities. France is our main market, but we also supply to The Netherlands, UK, Spain, USA, Japan, Singapore and Australia, among others, with our glasses seen at Café Kitsume and the Royal Monceau, Paris. We are focusing on the foodservice segment in the USA right now.

What makes your glassware hospitality-friendly?

Quality and the best value for money, which is why we’ve invested, in 2017, in the latest generation furnace, to keep upgrading the quality of our melted glass, leading to best clarity. Unbreakability is a top priority, both in terms of ROI and sustainability.

What does hospitality want from glassware today?

HoReCa buyers focus on price and delivery service with variety of size and stackability key factors.

We are regularly asked for bespoke developments. Operators want a glass that matches with their concept and positioning and to reflect the menu and emphasise the unique experience of the meal and restaurant.

Any categories doing well?

We are seeing expansion of coffee culture, particularly in Europe and Asia, leading to demand for glass coffeeware. We find that having a full range, including large sizes, is a key factor of our success.

Any trends driving glassware product development?

Retro style is a trend we are seeing and one that Duralex is promoting with its iconic glassware as part of its DNA. Sustainability is also a deep trend and we are regularly asked what our glasses are made of and whether they include lead or cadmium or other raw materials that could endanger health or the environment.

TABLEWARE INTERNATIONAL 53

CATEGORY Glassware

Lehmann Glass

Lehmann Glass works with wine professionals to create unique wineglass shapes. Launching in the US in 2015, distributed by Kiyasa Group, hospitality accounts for 70 per cent of Lehmann’s US business: luxury restaurants such as The Plaza Hotel, New York; The Lowell Hotel, New York; Mourad, San Francisco and Chez TJ, California; and Wineries, including Domaine Chandon, Gloria Ferrer, Shahara Plaza, and Vino Volo.

“The Lehmann Glass line is made for hospitality and is renowned for responding to their needs,” says Kiana Baharzordeh, Kiyasa Group. She points to Lehmann’s pioneering introduction of the universal glass concept, rather than the traditional varietal concept, which is now popular among younger chefs and wineries.

Among popular collections are Absolus and the new Sommier collection for still wines, both “very well balanced in design, performance and sturdiness”, says Pierre Legrand, USA sales manager, Lehmann. Also popular are its collaborative collections Lallement and Jamesse, the latter designed by Philippe Jamesse, head sommelier at 2 Michelin-starred restaurant, Les Crayeres.

www.lehmann-sa.fr / www.kiyasa.com

Vidivi Vidivi has been supplying to HoReCa since 2008, with a renewed focus on the segment in the last few years, mainly premium hotels, restaurants and cocktail bars. Current markets include France, Russia, the US, Italy, Spain, Israel, Japan, Greece and the UK, with plans to reach Brazil, Mexico and Colombia.

Vidivi supplies to hotels including Four Seasons Milan and Florence; Park Hyatt Abu Dhabi; Rosewood Tuscany; The Venetian Macao; Grand Hyatt hotels in Riyadh, Dubai and Muscat; Armani Hotel Dubai; and a number of hotels in South Korea including JW Marriott, Grand Hyatt, Conrad Hotel and Hilton Hotel.

“HoReCa is a fast-growing market for Vidivi accounting for 50 per cent of turnover over the past few years,” says Antonio Mandruzzato, business unit manager for Tableware, “with the best performing markets, the USA, continental Europe and Asia”.

Vidivi covers all categories for the table and is currently doing well with its drinkware lines.

“Some of our collections are created specifically for the HoReCa segment, such as our cocktail drink range, Mix & Co, and our stackable glasses, and some are from our retail catalogue,” adds Antonio.

“Popular hospitality collections include Mix & Co, designed by a mixologist for cocktails bars, which comprises four tumblers and a mixing glass; and Diva 2.4.6 glasses, which combine on-trend retro designs in stackable shapes.”

Made of high-definition pressed glass, which is safe and resistant, Vidivi glass remains brilliant and transparent up to 3,000 industrial washes, with a light transmission of 92 per cent. “Multi-functionality and versatility are key criteria in HoReCa and this drives all of our product development processes,” says Antonio, adding “we are seeing demand for retro style and minimalism making a comeback”.

www.vetridellevenezie.co.uk 54 TABLEWARE INTERNATIONAL HoReCa

Zieher Filigree craftsmanship meets innovative design with Zieher’s Vision wineglasses, created for HoReCa with sommelier Silvio Nietzsche. Crafted from lead-free crystalline glass, using a traditional hand-blown method, the series is based on the principle that no distinction is made between red or white wine, but instead theme- or character-based.

The design features a wavy bottom shape, creating an eye-catching ring when filled.

Zieher offers various mouth-blown decanters for high-end hospitality, all unique and designed to maximise wine aeration, including Eddy, Pebbles and Star.

Zieher has introduced a new version of the basic ring for its Eddy and Star decanters: a rechargeable Zieher LED light that illuminates the filled decanter. Seven different colours.

www.zieher.com

Kilner The Rayware Group has been supplying products from its brands – Kilner, Mason Cash, Viners and Typhoon – to HoReCa since 1975, supplying to international hotels and high street restaurants, catering companies and local cafés.

Durable and practical, the iconic Kilner Clip Top Storage Jars, in various sizes, are perfect for storing dry foods and preserving fruits and vegetables, making them must-haves for hospitality.

The airtight seal and clip system is designed to keep food fresher for longer, which in turn, reduces waste and also saves on operator costs.

The Square Clip Top Spice Jars (pictured) are especially good for storing tabletop condiments like sugars, salts and spices. These can be found in fivestar Dubai hotels such as Grosvenor House, Le Royal Meiriden and Waldorf Astoria.

www.rayware.co.uk

Parsley In Time Parsley In Time is the exclusive UK distributor of wine glasses from Royal Glass, the culmination of 15 years R&D by designer Jean-Pierre Lagneau, who specialises in psycho-sensory analysis, and wine expert Laurent Vialette.

Using a specially formulated glass, the range consists of the Polymaster, Ultima and Gran’Ultima: the former, the official tasting glass of the Grand Jury Europeen. Both glasses use a tulip flower glass shape with a tapered bowl, allowing delicate aromas to be retained, while the stems reduce heat flow from hands warming the contents.

www.parsleyintime.co.uk

Schott Zwiesel The glasses of 145-year-old German glass manufacturer Zwiesel Kristallglas can be found on the tables of upscale hotels and restaurants worldwide, partnering with luxury groups such as Althoff Hotels, plus cruise ships and high-end organisations such as Jeunes Restaurateurs D’Europe and the Association of German Quality Wine Estates.

Among its three brands is Schott Zwiesel, which is used in over 130 countries by sommeliers, winemakers, top chefs and leading hotels.

One of Schott Zwiesel’s bestselling glass series, Pure, features 11 stemware glasses, six tumblers and carafes and decanters, made from highly brilliant, break-resistant and dishwasher-proof Tritan crystal glass with Tritan Protect ensuring reinforced stems.

While the brand’s Mix and Celebrate line (pictured), designed for barkeepers, delivers six glasses, made of brilliant Tritan crystal glass and with elegant shapes.

www.zwiesel-kristallglas.com

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Feature Eco

Utopia

Chilewich

Eco table From eco-friendly manufacturing practices and materials to longlasting products, sustainability is becoming increasingly important in HoReCa. We look at the tableware brands delivering the green goods

S

ustainability is a key consideration for consumers today and hotels and restaurants have responded, increasingly delivering practices and products that tap into this. In turn, this means tabletop suppliers are stepping up to the eco plate, delivering alternative materials and sustainable manufacturing.

“The focus on sustainability is the biggest change in the hospitality sector in the last couple of years,” says Rob Blunderfield, marketing manager, Parsley In Time, a UK distributor of tableware. “Demand is growing and we’re actively looking for more green products.”

One of the world’s biggest suppliers of ceramic tableware, Steelite, is also seeing demand and is “constantly being asked about what we’re doing to protect the environment”, states the company.

Denby, which always includes its Green Credentials in presentations to hospitality customers, sees sustainability as “a hot topic right now”, says Dean Barlow, operations and technical director. “From food waste to plastic, people are taking a more considered approach to what and how they are consuming.”

And Italian crystal company

RCR, which has been pioneering sustainable practice since 1973, Is seeing “more hospitality operators looking for green companies to work with”, says Roberto Pierucci, CEO. “We strongly believe that taking care of the environment is good for business.”

Replacing plastics Single-use plastic is one of the world’s biggest environmental concerns.

“The environmental movement away from single-use plastic over the last year has been a key story within hospitality,” says Kathryn Oldershaw, marketing director, Utopia, the UK’s market leader in tableware and glassware for HoReCa. The focal point is the plastic straw, with “an overwhelming rejection of this kind of straw by customers, forcing foodservice operators to start sourcing paper straws”, adds Kathryn.

Utopia has expanded its ecofriendly range and increased the transparency of the environmental credentials of its paper straws. After six months of consultations, its range of straws, made from FSC-certified paper, has now received EN134322000 accreditation.

“This certification ensures our paper straws adhere to strict standards concerning biodegrading so they only have a positive impact

56 TABLEWARE INTERNATIONAL HoReCa

on the environment, which means they actually give something back to the earth,” says Kathryn.

Utopia’s paper straw range, the largest in the market, features different styles, patterns and diameters, suitable for any occasion and foodservice operation.

One of the first UK suppliers to promote paper straws and drop single-use plastic straws from its portfolio, Parsley In Time believes “there needs to be more of a push, and not just in straws”, says Rob. “The supply industry needs to up

sugarcane, as well as recycled bin bags, piping bags and paper napkins, and wooden cocktail stirrers.

US company bambu has been offering alternatives to plastic since 2003 when it launched a line of compostable bamboo dinnerware, Veneerware. Today, the line is a bestseller among hospitality customers looking for an elegant and natural alternative to plastic.

Made from certified organic bamboo and compost-approved, the collection is also beautiful, featuring a stunning scalloped edge

“

The focus on sustainability is the biggest change in the hospitality sector in the last couple of years.

Demand is growing and we’re actively looking for more green products.

Rob Blunderfield, marketing manager, UK distributor to hospitality, Parsley In Time

”

its game so HoReCa operators can easily switch to greener products,” he adds, highlighting disposable packaging and tableware.

In its battle against single-use plastic, Parsley In Time now offers various disposable tableware products, made from alternative materials, such as wood and

that elevates the plates, which are also blemish-free and stack evenly, so perfect for weddings/events.

And several years ago, sustainable US textiles company Chilewich, whose business focuses on HoReCa, replaced the industry-standard petroleum-based plasticisers in its yarns with ones made from

Denby

Tuxton RCR

Veneerware Steelite

soybeans. This is now used in its woven textiles, including runners and placemats. “This ensures our products are free of phthalates and eco-friendly,” says Sandy Chilewich, creative director, “and they have received a variety of environmental certifications that are recognised by the US Green Building Council.”

Recyling materials and waste Materials are not the only way tableware suppliers are appealing to the segment. With more hotels and restaurants turning their own practices green, they, in turn, wish to work with tableware suppliers who boast green manufacturing processes.

“Tuxton leads this topic with the lowest energy manufacturing costs possible,” says Steve Abourisk, VP of sales, Tuxton China, US. “We have content water reclamation processes and we use natural gas fuel and solar panel energy sources for lighting.”

Known for being the first UK tableware manufacturer to claim ‘zero to landfill’ for all its process waste, Denby – which supplies stoneware ranges to hospitality – recycles all of its faulty clay items into new stoneware (saving 2,500 tonnes of raw clay each year), and recycles more than 100,000 litres of glaze.

The company also has its own water treatment plant to purify and return 28 million litres of process water to the cycle.

US-based metals brand Beatriz Ball, which supplies to HoReCa, has sustainability at its heart (it was awarded the Ethical Style designation at Ambiente 2018) utilising recycled materials in its products, and “disposing of our waste products through ecoresponsible methods”, says owner Beatriz Ball. “Plus, we encourage the artisans in our foundry to embrace recycling by monetising their efforts.”

Thiers-based Jean Dubost, the first cutlery manufacturer to be PEFC-certified (Programme for the Endorsement of Forest Certification) for the sustainable management of forests, is another company committed to recycling and preserving its local environment and natural resources.

Not only does the famed cutlery company recycle its packaging and the rejects from its plastics workshop, creating zero waste, but many of its products are made from recycled materials. This includes its Paperline range (chopping boards made from recycled paper and natural resin) and its Line and Natura ranges of cutlery, which feature recycled stainless-steel blades and

plant-based bioplastic (made of cornstarch) handles, so they are 100 per cent recyclable, compostable and biodegradeable.

And Italian crystal company RCR, which swapped polluting gas furnaces for continuous cycle electric furnaces in its glass production in 1973, recycles all of its production cullet, which it combines with the purest raw materials to create its 100 per cent recyclable Eco crystal glass, Luxion – an ultra-clear crystal that’s used across its hospitality portfolio.

Durable and versatile products While ceramics and glassware are already pretty eco-friendly – utilising raw natural materials from the Earth, and producing items that can be used for decades – today’s hospitality operators are looking for increasingly longer-lasting, durable and versatile products; because the longer the product lasts, and the more uses it can offer, the more sustainable it becomes.

“At Chilewich, we’re big believers in the idea of fewer, better things, and we’re increasingly seeing this reflected in the hospitality world,” says Sandy at Chilewich, which produces durable textiles that retain their refined appearance even after many years of daily use.

“We're finding that hotels and restaurants are seeking well-made enduring products as well as solutions that minimise waste.”

Steelite International's ceramics, which are manufactured in its Stokeon-Trent factory, contains a high alumina body, making it extremely strong and robust - perfect for use in hospitality and made to last.

Its ceramics also come with a lifetime edge-chip warranty, meaning Steelite will replace any product that chips under normal service.

“Due to the strength of our products, users are less likely to replace it as often, making it extremely sustainable,” states the company.

In addition, all Steelite collections are designed to be compatible with each other, which creates not only a unique presentation, but allows for increased multi-functionality.

“Having this versatility and flexibility allows operators to use many items for the same purpose," adds Steelite.

Similarly, Denby believes the inherent strengths of its raw materials and products is a big contributing factor to its sustainability.

All of Denby’s Made in England stoneware ranges are produced from local Derbyshire clay, sourced on the doorstep, delivering one of the lowest carbon footprints in the industry.

This further results in stoneware that is strong and fully vitrified, giving it strength, durability and chip resistance.

“Denby is durable and will last a long time,” says Jonathan Thornhill, global hospitality sales manager, “which means customers can look forward to long-term service from their pieces without replenishing regularly”.

HoReCa TABLEWARE INTERNATIONAL 57

British Airways William Edwards, Dartington and Studio William

Segment Travel

Kiyasa Group Kiyasa Signature textiles on jets

Fuerstenberg Silverseas Cruises

Travelling tabletop From private yachts and jets to luxury commercial airlines and cruise ships, premium travel is a growing segment for luxury tabletop suppliers

P

remium hospitality establishments are continually looking to create a point of difference "and you don’t need to look any further than the premium travel sector as proof of this", says William Edwards, owner of William Edwards, which develops bespoke bone china ranges.

“Premium travel is a growing sector, and some of our most recent commissions have been for renowned first-class travel providers, including first-class commercial airlines, such as BA, and the Belmond Group’s exclusive Grand Hibernian train,” adds William.

Commercial airlines For its centenary year, British Airways commissioned British brands, including William Edwards, to create bespoke tableware for its new look-and-feel First cabin. The focus was on tableware that would fit with BA's interiors, and deliver a fine dining experience akin to a Michelin-Star restaurant.

William Edwards created a bespoke bone china collection, the pattern of which was inspired by the materials and finishes in the FirstClass cabin. One of the key demands was to deliver with a short lead time.

“While product development in ceramics tableware is often lengthy

due to the complexities of bone china manufacturing, a key part of our business offering is the ability to excel in short lead time product development and this is reflected in the BA project,” says William, pointing to the six-month timeframe.

Studio William and Dartington Crystal were also both tasked with creating bespoke cutlery and crystal in line with stringent aviation safety requirements and logistical demands.

“My inspiration for the cutlery was the flowing wind paths over the wings and the sweeping frames and enduring forms of the dinnerware” says William Welch, Studio William.

For Emirates Airlines First Class and Business Class, Robert Welch and Royal Doulton were commissioned to create exclusive bespoke cutlery and crockery respectively.

“We considered the design of the Royal Doulton dinnerware and the form and function of each piece of cutlery to create the same quality experience you would find in a fine dining restaurant,” says Robert Welch, of its elegant and hand-polished series of 18/10 stianless-steel cutlery.

Cruise ships Fuerstenberg has taken its fine porcelain bespoke tabletop to the seas, supplying six Silversea Cruises’ ships, including Silver Cloud. It created a unique décor for Silverseas, “which

58 TABLEWARE INTERNATIONAL HoReCa

plays with French elegance and modern design in a highly varied representation of the fleur de lys”, explains Florian Marquardt, director international sales. “The unique pattern is used on the seemingly weightless and stackable collection, Aureole.”

He adds: “Supplying tableware for cruising involves different logistics as a ship is only in port for a certain period of time, so it requires very short production times or delivery times for repeat orders.”

Private yachts/jets One of the best-known names in the supply of tableware to private yachts and jets, Glancy Fawcett boasts partnerships with global luxury brands. “Last year, we supplied 60 per cent to superyachts, 30 per cent to residential and 10 per cent to private aircraft, with more customers coming to us for 360-degree management of their luxury product for their superyacht, home and aircraft,” says Kevin Glancy, co-owner.

Kevin says superyacht clients demand different looks for different types of on-board entertaining.

“The function is especially important,” says Kevin, “we need to consider how the customer uses the yacht, and how the luxury products should function practically. Yacht owners want quality and synergy with their interior scheme, but also flexibility and product that is

tailored to their lifestyle.”

And with its personalisation service, Glancy Fawcett Uniquely Yours, and in-house design team, the company can take a client’s vision and create custom products to fit.

Luxury tabletop distributors G&G has also “undertaken some interesting projects for private jets and yachts”, says Valda Goodfellow, co-owner, including supplying tableware to a company in Palma that supplies yachts.

And Kiyasa Group recently outfitted a number of private jets with its in-house textiles brand, Kiyasa Signature.

“We collaborated with the design firm in charge of the furnishing of several private jets,” says Kiana Bahardorzadeh, owner.

“They were looking for luxury and durable serving trays, placemats and table accessories like runners and napkin rings, all in textiles, and in a very specific colour and texture that would match the interiors of the jets. We spent time searching and sourcing the right colour and texture, and custom-made all pieces."

She concludes: “When it comes to airplanes, space is very limited and for safety reasons, nothing can stay out on any surface after use. We had to custom-make every piece to ensure it fits in its small designated area, even the placemats!”

Twist Collection, Sambonet

Sambonet

CATEGORY Metals

Since 1956, Sambonet, (the Arcturus Group) has been supplying five-star hotels and restaurants worldwide and is a leader in the table and buffet segments thanks to its varied range and expertise in metals innovation. It is renowned for its PVD technology, a colouring treatment.

“Through the vaporisation of metal particles that are atomically welded to the substrate of metals, via electrical energy, it’s possible to give colour to stainless steel, transforming its aesthetics and improving its hardness,” says Barbara Cincotto, sales director, Arcturus Group.

“We are the only company in Italy that carries out this process internally and it can be applied to the entire Sambonet product extension, from the bar to the buffet."

At Host Milan, in October, Sambonet will introduce an exclusive new finish, Diamond, a special process that gives the material vibrant shiny accents, while inhibiting the formation of scratches, “preserving the object’s brilliance over time”, concludes Barbara.

www.sambonet.it

Metal mania

Durable, stable and open to many different creative shapes and innovative finishes, metal is a material that’s increasingly being used by HoReCa in the stand-out display of dishes.

From hollowware and serveware to buffetware and cutlery, we talk to six tableware companies innovating in this category

Did you know…?

Zieher

Since its founding in 1986, German tableware brand Zieher has focused on supplying its innovative tabletop and buffet designs (1,300 items) to hospitality, including five-star hotels and top-class restaurants in more than 90 countries. While Zieher products are made of a variety of materials, the brand delivers a focus on exciting metal designs.

“Metals have many good attributes, such as durability and stability, and they can be shaped in nearly any way and feature many different finishing techniques in order to generate an attractively styled surface,” says Nikolan Dietz, marketing manager, pointing to its most successful buffet system, metal line, Skyline.

Among its latest metal-only launches for hospitality is the Splash series (pictured), a variety of bowls made of solid pewter alloy that have been manually assembled from numerous single components. Used to display snacks or dishes, knobbed feet at the bottom guarantee a sturdy, safe stand.

www.zieher.com

While hospitality isn’t a big part of the Beatriz Ball business, “we’ve developed a Champagne and oyster centerpiece, which has received a lot of attention from the industry”, says owner Beatriz Ball. Handmade of a top-quality oven and freezer-friendly metal alloy, and inspired by the form of a shell, the Ocean Large Champagne Oyster Bucket is a majestic piece designed to present a bottle of Champagne and iced oysters. The eye-catching pieces make a statement and pair perfectly with the brand’s Ocean Oyster Bowls.

60 TABLEWARE INTERNATIONAL HoReCa

Atmosfera Collection, Mepra

Mepra

Mepra has been in hospitality since the early 50s. Now in some 70 countries, Mepra designs, manufactures and personalises professional flatware, placemats, hollowware, serveware and barware in 18/10 stainless steel, with customers including restaurants Alinea, Chicago and Mirazur in France; and hotels, Four Seasons, Rosewood, and Baccarat.

“The HoReCa business is growing dramatically for Mepra, especially fine dining, with chefs looking for new ideas,” says Luca Prandelli, export manager. “We produce unique and customised professional tools, using the highest grade of raw materials."

Mepra uses 18/10 stainless steel and in its manufacturing applies increased pressure when moulding, so the steel is harder to bend.

As the first company in the industry to apply PVD to flatware and serveware, Mepra offers customisation with 18 different nuances of PVD. “We’re still the only manufacturer to guarantee our finishes for 5,000 cycles in commercial dishwashers,” adds Luca.

Mepra’s new Atmosfera collection (pictured), inspired by the solar system, delivers metal bread baskets and serveware in three unique finishes, including Materic Gold and Vulcan Grey.

www.mepra.com

Robert Welch

Drift Beverage Collection, Robert Welch

Greggio Silver

Kiyasa Group, which distributes Greggio Silver across the Americas, is seeing growth in the high-end hospitality segment. Offering high-quality, well-crafted and functional silver products, Greggio is dishwasher-safe, nontarnish and 100 per cent customisable, and the brand works with an archive of designs, from traditional and decadent to very modern.

“Most of the projects we work on with Greggio are all branded with the customer’s logo or custom-made,” says Kiana Bahadorzadeh, co-owner, Kiyasa Group.

“We are the exclusive provider of all silverplated flatware and table/bar/wine accessories to Jumeirah Hotels, with all pieces customised and engraved; and we provide St Regis Singapore with Greggio silver flatware and bar.”

She adds: “All Greggio pieces are designed to be suitable for hospitality. The silver plating is very thick and made with pure silver 999.5 per cent – a 35-micron thickness is applied to cutlery and 15 microns on hollowware, with the plating thicker on the rims and points which could be scratched easily. Our Galvanic silver plating gives nickel and excellent protection and guarantees long-lasting and durable items.”

www.kiyasa.com

Greggio Silver

Robert Welch has been creating stainless-steel products, from flatware and table accents to serveware and hollowware, for HoReCa since 1957: when The Orient Line commissioned bespoke tableware for its ocean liner, Oriana, and Robert Welch delivered a cutlery and hollowware range with 42,000 pieces supplied.

Today, the brand supplies over 70 countries worldwide, including 80 per cent of three Michelin-starred restaurants in the UK, with its products featured everywhere from The Ballagio, Las Vegas; The Ritz-Carlton, Burj Al Arab and Atlantis – The Palm, all in Dubai; and the Shangri-La Hotels & Resorts worldwide.

“HoReCa is a growth segment for Robert Welch as the world is increasing its demand for premiumisation in dining,” says Sarah Egan, head of hospitality, Robert Welch Designs.

“There is a great deal of support for quality British brands, particularly in the USA, where we’re seeing steady growth.

"Having had long-standing relationships with the likes of the Belaggio in Las Vegas, the US has always been a good market for us.”

In addition to its offer of 25 different cutlery patterns, kitchen knives and utensils, Robert Welch Designs offers its extensive and awardwinning Drift Beverage Collection ((pictured above left), which was designed specifically for HoReCa, but is also successful at retail.

Drift includes Barware, Hollowware and Serveware, such as trays and bowls, as well as table accents including salt and pepper pots, tealight holders and a bud vase.

Robert Welch boasts excellent design credentials, securing the Good Design, Red Dot, Dineus and German Design Awards last year and nominated for even more this year.

“We put great effort into producing the finest quality products and over many years, we’ve built a very strong brand identity,” adds Sarah. “We hold a large stock volume so that we are able to deliver at short notice and we listen closely to the market and their needs.”

See page 16 for more on Drift.

www.robertwelch.com HoReCa TABLEWARE INTERNATIONAL 61

Interviews Durability “Toughened (tempered) glassware for drinks is a necessity for pubs, bars and hotels that care about safety. In the manufacturing process, the glass we offer is rapidly cooled to lock as much stress as possible into the surface, creating a protective skin that makes the glass more resistant to damage, resulting in glass that’s five times stronger than standard glass. If a toughened glass breaks, it shatters into small pieces rather than sharp shards, significantly minimising risk of injury. Utopia’s new toughened Revival 20oz is a perfect craft beer glass suitable for the modern hospitality trade. Its wide body and stout forms deliver a distinctive touch of style and it stacks perfectly.”

Utopia Revival

Kathryn Oldenshaw, marketing director, Utopia

We ask…

how durable is your tableware?

An important criteria for hospitality operators when sourcing tableware is durability and resistance to everyday usage. Eight tableware companies discuss the strengths of their offer

Denby Canvas

“Denby Pottery is inherently strong and has a full vitrified body.

It’s not only the quality of the local clay that contributes to Denby’s sturdiness, it’s also the firing cycle in the kiln along with its unique glazes, which gives Denby stoneware pottery its durability – it can be used in the oven, dishwasher, freezer and microwave. Denby is confident enough in its pottery to offer a 10year edge chip warranty.”

Jonathan Thornhill, international account manager and global hospitality manager, Denby 62 TABLEWARE INTERNATIONAL HoReCa

Nude Stem Zero Ion Shielding

“Fine glassware needs a different level of care and Nude recognises that reducing breakages is key. The groundbreaking and award-winning Stem Zero Ion Shielding collection of wine glasses from Nude combines unparalleled style and ultra-thin crystal glassware with cutting-edge Ion Shielding technology, which changes the glass at a molecular level to give it strength to stand up to HoReCa environments.

This technology toughens Stem Zero’s thin cup and 4mm thick stem, making the wine glasses twice as strong and flexible as other handmade glasses of similar thinness.”

Emre Bozbeyli, design manager, Nude

“The quality of our Meissen porcelain has its beginnings in the manufactory’s own mine near the city of Meissen, where the purest kaolin is sourced.

This white clay is key to the striking radiance, enormous strength, density and thus durability of Messien porcelain. The precise blending of kaolin with native feldspar and quartz has been refined in Meissen over the past 300 years and is still completed by hand to this day.”

Wiebke Lehmann, international sales director hospitality and projects, Meissen Meissen White Collage

“For Porcel, the selection of materials is important and each product is designed, shaped and moulded according to strict accuracy standards.

Porcel porcelain fires at 1,400C and is known to be very white, shiny and resistant.”

Filipa Ricardo, head of design, Porcel

“Villeroy & Boch tableware for hospitality is stackable, easy to clean and store, as well as being resistant to mechanical stress, plus dishwasher, grill and microwave-safe friendly.

We also offer a service guaranteeing the durability of our tableware, including an edge chip warranty for our premium porcelain assortment.”

Villeroy & Boch The Rock range

George Schmitz, international key account manager hospitality, V&B Burleigh

“All Burleigh is designed and rigorously tested against relevant British and international standards for heavy domestic use but our experience is that it performs exceptionally well when used by our numerous prestigious hospitality customers. The underglaze tissue decoration means that the design is both dishwasher and microwave-safe.”

Jim Norman, commercial director, Burleigh Pottery HoReCa TABLEWARE INTERNATIONAL 63

“The quality of Vidivi glassware means it is resistant to shocks and up to 3,000 washes in an industrial dishwasher – a fundamental advantage in the world of bars.”

Antonio Mandruzzato, business unit manager for Tableware, Vidivi “We only use the finest materials and our fine bone china is translucent, has a true white colouration and is highly durable.

The intrinsic strength of our fine bone china allows us to create sleek, elegant and lightweight profiles without compromising endurance.”

Adrian Botterell, group sales director, Royal Crown Derby

Left: Versper Collection; Below: Vago; Below right: Envsio Collection

PROFILE Bonna

Top of the table A leading global manufacturer and supplier of fine porcelain casual tableware to the hospitality market, Bonna brings innovation, versatility and durability to the table at Bonna, and in the design of its products, the brand aims to facilitate chefs’ work by delivering products with the right volume and presentation priority, working hard “to understand the needs of both the sector generally and the different markets in order to create collections accordingly”, adds Erbil.

With a focus on casual dining, Bonna specialises in collections that can be personalised – modular mixand-match ranges that are adaptable and versatile.

Its Vago Collection, crafted from fine porcelain and inspired by organic forms in nature, delivers a total of 10 organic forms, each harmonious yet independent, and was designed to express creativity, allowing for multiple presentations.

Tapping into demand for both personalisation and convenience, pieces are uniquely-shaped and freeform yet have the ability to be stacked.

“Each form is from the same design family, but independent, so when presented together, they can adapt to each other for a harmonious look that can be personalised,” says Erbil.

More recently, Bonna has been responding to increasing demands from hotel and restaurant operators for bespoke development.

“In today’s competitive market, businesses are turning to differentiation in their tableware presentations to stay ahead of the game,” says Erbil, “as well as looking for tableware that aligns with their own unique interior décor”.

As a result, Bonna has moved beyond simply offering tableware ranges and is now a brand offering solution-oriented partnership.

“All of our collections are designed to suit both the right presentation and operational intensity of the particular client,” says Erbil.

Erbil points to its Envisio family of products, a collection inspired by the latest technological trends along with traditional design style.

“Envisio utilises digital printing, a new technology for tableware that is very popular,” says Erbil, “and offers bespoke solutions for our clients”.

Providing personalisation design privileges, this beautifully crafted tableware is designed for busy dining environments and for chefs who want fascinating presentations.

In addition to its technological design capabilities and on-trend forms and designs, Bonna delivers high-quality products suitable for the most demanding HoReCa environments.

Its products are extremely robust yet delicate, with each delivering lifetime edge-chip warranty.

“Our lifetime edge-chip warranty combined with our scratch-resistant glaze surfaces makes it easy for our business partners,” explains Erbil.

With a clear understanding of the importance of service and quality and positioned in a strategic part of the world, Turkey (where Asia meets Europe), Bonna is furthermore able to offer fast delivery as well as extensive item availability.

To communicate the beauty, durability and versatility of its products, Bonna exhibits at Host Milano, which the brand will participate in once more this October, and has been exhibiting at Ambiente since 2015.

“Ambiente is a preliminary crosswords for us and our partners to present and promote the latest products on a reliable and up-todate platform,” says Erbil.

At Ambiente 2020, Bonna will move from its previous position in Hall 4.2 to the new Hall 6, which is debuting in 2020 and which is dedicated to the HoReCa sector. www.bonna.com.tr

Talking demands…

”

A

leading porcelain manufacturer since 1981, Turkeybased Kar Porselen launched the Bonna brand in 2014, and it has since become renowned as a leading global provider of fine porcelain tableware to the HoReCa market.

With a focus on casual dining, Bonna supplies to restaurants, hotels, resorts and catering companies globally, with all its collections specifically designed for the hospitality market.

“Bonna is now available across six continents and in more than 70 countries, though our main market is Europe,” says Erbil Askan, MD, Bonna.

“The hospitality sector is growing very fast worldwide and we are receiving demand from all over the world.”

Bonna can be found at The Rixos Sharm El Sheikh Hotel in Egypt, the Autogrill in Italy, the Four Points By Sheraton in India, The Oriental Residence in Bangkok, Levy Restaurants in the UK, Park Hotel in Hong Kong and the Ritz-Carlton in Washington, among many others.

Innovation takes centrestage

Hotels and restaurants are looking for products that reduce operational costs and that offer design and colour alternatives in order to enhance presentations. We are now observing a new segment emerging, one between casual dining and fine dining. The menus are more luxurious than casual dining menus but budget does not go to the fine-dining level. This new segment is reflected in the presentation equipment and is creating new design demands.

Erbil Askan, managing director, Bonna (pictured left) 64 TABLEWARE INTERNATIONAL HoReCa

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Radford Bright, Robert Welch

CATEGORY Cutlery

Robert Welch Robert Welch Designs has been creating stainless-steel products, including cutlery, for the hospitality sector since 1957 (including a bespoke range for Virgin Atlantic in 1998); but it was a commission by Pizza Express in 1999 that led the award-winning British brand to finally develop a cutlery range exclusively under its own brand, one that endures to this day.

Today, Robert Welch cutlery can be found in more than 70 countries worldwide: on Emirates Airlines Business and First Class; in hotels like The Ballagio, Las Vegas, Burj Al Arab, Dubai, and the Shangri-La Hotels & Resorts worldwide; as well as in 80 per cent of the UK’s 3-Michelin-starred restaurants, and in high-profile restaurants like the critically acclaimed Bob Bob Ricard.

“We’re also very pleased to supply both Nathan Outlaw’s restaurants in Port Isaac, each of Theo Randall’s restaurants, including at the InterContinental, and Pizza Express Restaurants both in the UK and overseas,” says the brand.

And with demand for quality British brands, Robert Welch is finding success globally, especially in the US. "With Crate & Barrel now using our cutlery in its new restaurant, there’s been a flurry of new activity."

Robert Welch offers over 25 different cutlery patterns – polished, planished, satin and vintage finishes – plus kitchen knives and utensils, all crafted from the finest quality 18/10 German stainless steel with every item hand-finished. “Our products are designed to last a lifetime and we have two stages of quality control so it’s an immensely robust process.”

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Welch, it is the mirror polish that is most in demand, though the brand has seen “an increase in demand for our Satin and Tumbled finishes, which we’ve invested heavily in the best equipment for, and which are very on-trend.

“The biggest decision taken to support HoReCa specifically was to develop several 3.5mm cutlery patterns in order to give a point of difference between fine and casual dining while maintaining the premium look and feel expected of Robert Welch cutlery,” says the brand. “A thinner gauge, 3.5mm cutlery is lighter and contains less material, but it is still the same premium quality 18/10 stainless steel and the designs echo the proportions and lines of our 5mm patterns and still boast the hand-finished quality.”

www.robertwelch.com

Flatware finale Thanks to cutting-edge technology and innovation, the cutlery category continues to evolve, offering hospitality operators increased durability, new looks and designs, and lots of personalised options

W

ith the continued opening of hotels, restaurants and other catering companies worldwide, cutlery demand is not only growing, it’s also evolving, with increased demand for difference with personalisation and PVD finishes taking centrestage.

Studio William, which has been supplying to HoReCa since launching in 2006, is seeing the segment growing and evolving and now boasts an expanding portfolio of four and five-star hotels, Michelin-starred restaurants and iconic landmark venues.

“Growth doesn’t always mean ‘more of the same’, quite the opposite, in fact,” says William Welch, CEO. “Operators today want new ideas and new designs. In addition to venues wanting to drive sales and reduce

operating costs, they want to create points of difference, increase perceived value and enhance the overall dining experience, all of which can be achieved by tailoring the cutlery to suit a particular menu or cuisine.

“Chefs continue to look for creative ways to presenting food,” he adds, pointing to Studio William’s Mulberry Creative Dining range, a collection of more than 52 individual pieces designed with chefs in mind.

“The unique character of these unusual pieces creates new ways for venues to serve and present food. Hotels and restaurants wishing to elevate their dining experience often turn to Creative Dining to give their establishment the X factor.”

In line with the demand to stand out is increased demand for unique and exciting finishes on cutlery. Studio William offers PVD finishes – coatings via PVD technology – that not only improve the performance

66 TABLEWARE INTERNATIONAL HoReCa

of stainless-steel cutlery, but allow the brand to produce any design in different colours, and so deliver a point of difference, with trending colours including “coppers, golds, graphites and blacks, sometimes combined with handles in contrasting pastel hues”, adds William.

Mepra, which has been supplying professional flatware in 18/10 stainless steel to the best hotels and restaurants worldwide since the 1950s, is also seeing demand for unique, and offers customisation, including a variety of PVD finishes.

“We’re seeing dramatic growth in fine dining, with chefs and F&B operators looking for new ideas and inspirations”, says Luca Prandelli, export manager.

“Finishes are driving the trends,” adds Luca, pointing to the fact that Mepra was the first company in the industry to apply PVD to flatware and remains the only manufacturer worldwide to guarantee its finishes for

Pearl Collection, Mepra

What the restaurant says…

“

We’ve had a long-standing relationship with Robert Welch, using their cutlery in our dining rooms, and knives in our kitchens. Over the past 10 years, their cutlery ranges have continued to be completely reliable, in both look and feel, as well durability. We buy Robert Welch cutlery because we have complete confidence that it will retain its quality in both appearance and function for many years, and it is designed with the diner in mind.

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”

Ian Dodgson, general manager, Michelin-starred restaurant Nathan Outlaw

Mepra Mepra designs and manufactures professional flatware in 18/10 stainless steel, supplying to 70 countries, including five-star hotels such as Four Seasons, Rosewood, Equinox and Baccarat, as well as Lago in Las Vegas, which uses Black PVD Flatware Stile, designed with Pininfarina.

“Thanks to our craftsmanship, technology, creativity and flexibility, we are able to produce unique and customised professional tools for the culinary arts,” says Luca Prandelli, export manager. Mepra uses 18/10 stainless steel, up to 5mm for flatware, and its knives are double-serrated for extra sharpness, while its fork prongs are grinded to perfection.

The first company to apply PVD to flatware to achieve original colour tonalities, Mepra offers 18 difference nuances across all its 18/10 stainless-steel flatware.

“We can guarantee our finishes for 5,000 cycles in commercial dishwashers,” says Luca.

Its latest collection, Perla, offers an update on a classic; it features beading typical of Louis XVI ornamentation and is available in all Mepra finishes.

www.mepra.it

5,000 cycles in commercial dishwashers.

“We offer 18 different finishes and colour tonalities.

The characteristics of these treatments are hard-wearing and hospitality-grade, and so are ideal for distinctive hotels and restaurants.”

Also specialising in highquality PVD finishes across its cutlery, Sambonet has vast experience supplying to HoReCa worldwide and is seeing increased demand especially in four and five-star hotels in emerging markets.

“Personalisation is one of the main demands today. it’s a theme that Sambonet has always invested in, both in experimentation and innovation,” says Barbara Cincotto, sales director, Arcturus Group. “Hotels and restaurants want cutlery that distinguishes them and gives character to the mise en place.”

The only company in Italy

that carries out the PVD process internally, according to a registered process of know-how, Sambonet excels in the offer of an extremely wide range of finishes and colours “capable of transforming the perception of the material”, says Barbara.

“Our PVD finishes, like all other finishes developed inhouse to date, can be applied in combination with each other and to the entire Sambonet product extension – there are no limits to customisation,” adds Barbara.

French brand Degrenne, which manufactures and produces cutlery, along with its porcelain and stoneware offer, and which recently collaborated with Philippe Starck on a cutlery collection for hospitality, is seeing “demand for cutlery that is more colourful”, says Pierre Virouland at Degrenne, pointing to Degrenne's PVD cutlery featuring brushed, vintage or copper/gold finishes.

And WMF Group, which has

focused on HoReCa’s premium segment since the 1920s with its WMF Professional and HEPP brands, has witnessed a “steady rise in demand for bespoke products and special finishes, such as PVD coatings or the stonewashed effect to get the rustic look”, explains Susanne Schmidt, marketing and product manager. “We offer customerspecific customisation, ranging from surface finishing with PVD to engravings and lasering and stamping with customer logos.”

Finally, British heritage cutlery brand Arthur Price, for whom the hospitality segment is now its biggest division, is also finding “more and more customers demanding bespoke branding in order to differentiate themselves”, says Simon Price, CEO. “We offer bespoke development and can engrave or laser-etch everything and have created tooling for individual logos and designs.”

HoReCa TABLEWARE INTERNATIONAL 67

CATEGORY Cutlery

WMF Group

The HoReCa premium segment has been one of the WMF Group’s core markets since the 1920s and with its hospitality brands WMF Professional and HEPP, the WMF Group supplies many of the leading hotel chains worldwide, including Starwood, Marriott, Hilton and Kempinski.

“The cutlery segment is a very attractive business for us,” says Susanne Schmidt, marketing manager. “We offer top-quality products, services, reliable delivery and long-term availability, the latter of which is important in terms of sustainability and investment protection. Any models removed from the range can still be ordered for a long time afterwards.”

WMF Group’s HoReCa cutlery portfolio offers a broad range of items with everything from steak knives and fish forks, to gourmet spoons and expresso spoons, as well as different types of knives (hollow-handled and monobloc) and accessories.

The Group delivers different material grades, price levels and designs, as well as customisation, including PVD finishes, engravings, and lasering/stamping of logos.

WMF's cutlery is made of WMF Cromargan, a trademarked 18/10 stainless steel alloy with high chrome and nickel content (for corrosion resistance) and low carbon.

The alloy is non-magnetic, resistant to food acids, tasteless, unbendable and also dishwasher-safe.

The latest cutlery model, Sitello, marks the first time the brand has delivered a hammered finish on both sides, creating a totally tactile experience. There are 21 pieces in Sitello in two versions, silver-plated and highly-polished stainless steel.

www.wmf-professional.com

Top: Sitello, WMF; Right: PVD finishes on HEPP Glass Bead

What the restaurant says…

The weight, texture and aesthetic design of cutlery all play an important role in the diner’s perception and enjoyment of the overall experience. At Kitchen Theory, we both research and design multi-sensory food experiences and this is why, for the last four years, we’ve worked with Studio William to curate all the cutlery for our Chef’s Table experience from across their entire range. It is rare to find cutlery designers willing to break with convention and offer truly unique pieces that make the diner more mindful of its importance, and this is exactly what Studio William do. From the texture in hand to that in the mouth, Studio William’s pieces add to the positive experience of any meal.

“

”

Jozef Youssef, founder & chef patron, Kitchen Theory

Sambonet Sambonet has a long tradition of supplying silver and stainless-steel metalware, including cutlery, to starred hotels worldwide and targets the medium-high and high segment, with strong links to the main hotel brands, such as Four Seasons.

Renowned for its technological expertise and innovation, Sambonet is one of the leading market players in metal finishes, especially PVD, and is the only company in Italy that carries out this process internally.

“We offer a wide range of finishes and colours, which can be applied in combination with each other and to the entire Sambonet product line," says Barbara Cincotto, sales director, Arcturus Group.

At Host Milan, Sambonet will reveal an exclusive new finish, Diamond (pictured), created using a special process that gives the material shiny accents, while concealing the inevitable signs of wear. Featured on Sambonet’s Flat, Filet Toilet and Iconic Hannah flatware designs, the design of each is enhanced by the slim texture and fascinating palette of colours. “The contemporary nature of Flat is emphasised by the stainless-steel colouring, while the romanticism of Filet Toiras finds sparkling accents in White Gold Diamond,” adds Barbara.

Sambonet has recently seen a return of silverware, its leading product and segment, thanks to its internal galvanic department. “Compared to traditional silver-plating, the exclusive Hard Sambonet Silverplating technique applied to cutlery offers greater hardness and resistance to coating."

www.sambonet.it/en 68 TABLEWARE INTERNATIONAL HoReCa

With its HoReCa business dating back to the 1970s when the British heritage brand supplied cutlery to many of the world’s major airlines and cruise ships, Arthur Price mainly worked with luxury hotels and restaurants from the 1990s, but in the last five years, has seen major sector growth and its supply now extends to sports clubs, pubs and airports.

“We are experiencing huge growth in the hospitality sector and across all markets, especially in the UK – it’s our fastest growing division,” says CEO Simon Price.

Due to its vast range of patterns, many of the brand's retail patterns are taken into HoReCa, including the recently-launched Signature range (pictured), “which offers four simple, stylish patterns in 18/10 stainless steel, also silver-plated, and which is now found in Harrods restaurants and in hotels like the Corinthia, London”, says Arthur Price, CEO. Its cutlery is further used by globally recognised hotel brands like Savor, Rosewood, GlenEagles, Hyatt, Four Seasons and Accor Hotels.

“We offer a breadth of product and our service record is second to none,” adds Simon. “Cutlery is one of the last things procured but with our manufacturing methods and stock levels, and our no minimum guarantee, we can deliver.”

The brand offers cutlery with hollow or solid handles, silver plate (10 and 20 microns thickness) or stainless steel, and a huge range of ancillary pieces such as servers, ladles and fruit spoons, as well as bespoke.

Arthur Price Hospitality

www.arthurprice.com

Studio William Supplying to HoReCa since 2006, Studio William is known for working with many of the world’s top restaurants on bespoke designs and boasts an impressive international network that includes Michelinstarred restaurants and iconic landmark venues, as well as numerous sporting venues, including Tottenham, Fulham, Liverpool and Manchester City football clubs, supplying all the clubs' outlets, from casual cafes to VIP fine-dining suites.

“Our Studio William products are now synonymous with highprofile design-led hospitality customers and our Global Food division has seen amazing growth with the opening of many hotels, one even as far as Papua New Guinea,” says William Welch, owner.

“Through a collaborative approach, we explore new traditions and innovations in food preparation, presentation and delivery.”

The company also delivers its Charingworth brand, which offers a lower price point and is often favoured by casual dining establishments and restaurant chains.

Tramontina Tramontina has been supplying to HoReCa since the 90s, to more than 120 countries; covering all price levels with its steak knives and the middle to high-end sector with its stainless-steel cutlery, including TGI Fridays, Las Iguanas and Miller and Carter in the UK. “We are actively growing this segment, increasing our presence with expanding ranges,” says Alex Frubel, general manager, Tramontina UK. “We are seeing hotels and restaurants moving away from standard cutlery and looking for differentiation and we’re seeing a move towards longer length pieces.”

One of the key features of Tramontina cutlery is the heat treatment process it undergoes during manufacture, which results in a higher quality product with a longer life. “Most entry-level cutlery are simply basic stamps meaning the edges on knives are lost quickly and pieces scratch plates,” adds Alex.

“Our renowned high-quality Polywood cutlery, made of real wood from FSC-certified forests, are dishwashersafe and uniquely, come with a five-year warranty.

"We are the only company to offer the dishwashersafe wooden handle and this is important in the hospitality sector. End users know us for our quality.”

Recently-launched collection Amazons (pictured) delivers sleek flowing contours and is suitable for both formal or casual settings; while new range, Cannes, will be available via distributors at the beginning of 2020.

www.tramontina.com

Three cutlery suppliers explain what hotels and restaurants want from cutlery suppliers today “The guarantee that replacement items will be available in the long-term and rapid availability when buying replacements are key factors.

Operators want a broad range that changes with the seasons, special offers and trend-led, as well as product that is high quality, beautiful and has a comfortable grip.”

Susanne Schmidt, marketing and product manager, WMF Group “Price, durability and quality, but it’s service that stands out; being fast, reactive, and offering single point services. We offer no minimum quantities, high stock levels and quick turnarounds, plus bespoke.”

Simon Price, CEO, Arthur Price

https://studiowilliam.com Creative Dining Cutlery Range, Studio William

What do restaurants want?

“Design, Quality, Range, Longevity and Service.

They want beautiful, tactile cutlery made of high-quality materials and manufactured to the highest standards; as well as an extensive range to ensure there’s a solution for all menu offerings. A range must deliver for all occasions, with options for dishes as diverse as grapefruit for breakfast to lobster for dinner. They want Longevity, to ensure the range/finish they invest in isn’t a fad and won’t be discontinued (our cutlery is designed to last a lifetime and top-ups are always available). Finally, Excellent Service – meeting their needs and holding large volumes of stock, so you're always ready to deliver.”

Robert Welch

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EXPERTS Collaborations

Bring on the experts From barware to wine glasses, we highlight the latest collaborations between tabletop brands and designers, chefs, sommeliers and mixologists, that deliver the most expert collections for hospitality Riedel + Mixologist Zane Harris The Collaboration Riedel has collaborated with US spirits specialist, Zane Harris, for its Drink Specific Glassware. Famous for his mixing skills in cocktail meccas such as Dutch Kills, Maison Premiere and Rob Roy, Zane has created a series designed to meet the needs for cocktail-specific glasses in restaurants and bars.

The Collection The series comprises of six glasses that can be used for thousands of cocktails, based on the traditional ways of serving seven classic cocktails: The Old Fashioned, Manhattan, Daiquiri, Sour, Peasant, Buck and Julep. Zane developed each glass, attaching importance to size, shape, volume and ice capacity.

For example, while the Highball and Rocks glasses hold standard

and larger ice cubes, now popular in bars; the Neat Glass is designed for just the right amount of spirits; and The Thin Man is all about savouring as the glass shape delivers liquid to the mid-palate.

“Ice has the greatest influence on the design of a glass,” says Zane.

“One of the biggest reasons for customer dissatisfaction is when ice cubes displace the liquid, giving the false impression that too little has been poured. This is where Drink Specific Glassware comes in; it has been developed for large luxury ice cubes, which are on the rise in bars and restaurants.

“Ultimately, it’s vital to understand the subtleties of the classic and trendy creations served in luxury establishments and you need to take into account the barkeepers’ efficiency, the guests’ perception and the costs.” www.riedel.com

Lehmann Glass + Various Sommeliers The Collaboration A French brand from the Champagne region with a strong wine expertise, Lehmann creates original shapes, with more than 70 per cent of its business in the US (via Kiyasa Group) focused on hospitality, mainly F&B and wineries.

Lehmann is renowned for working closely with expert wine professionals to ensure its glasses stand out as essential tools to sublimate every wine-tasting experience.

The Collections Among its topselling collaborations: The Jamesse Collection, a tulip shape for sparkling wines; and the Lallement Collection, for specific high-end tasting needs, designed in collaboration with Philippe Jamesse, Champagne specialist; and Arnaud Lallement, 3 Michelin-starred chef, respectively.

“The sommeliers we work with

help us design the glasses so their unique shape and fine quality can bring significant value to the tasting experience,” says Pierre Legrand, USA sales manager, Lehmann Glass. “Our chef and sommelier partners are the origin for the choice of shape – bowl and the stem – to create an elegant and high-performing glass. And they are the ones testing our glasses with expertise and attention to detail, ensuring the result meets the most demanding expectations.” www.lehmann-sa.fr

Zieher + Sommelier Silvio Nitzsche The Collaboration When Zieher decided to create a new wineglass series, they turned to award-winning Sommelier Silvio Nitzsche; and the highquality hand-blown wineglass

“

I think it’s crucial to involve experts in the development of products. I think this is why some brands have failed in the past; they have not involved the people who are actually going to use the products and build into the product what is important to them. I fell in love with Italesse’s Wormwood collection, which has been designed in collaboration with a mixologist, from the moment I saw it, and was determined to have it in our collection. It is beautifully designed and because it was designed for purpose, mixologists really hunt it out. The expertise used in designing the product ensures it will resonate with real customers, not just be good to look at.

Valda Goodfellow, owner of G&G, UK tableware distributors

”

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Bormioli Rocco + Bartender Yury Glemini

Riedel + Mixologist Zane Harris

The Collaboration The Bormioli Group recently developed specific projects for hospitality, according to the growing world of mixed drinks. For its high-end Luigi brand, the Group collaborated with Yury Gelmini, head barman at trendy Surfer's Den in Milan, which embraces the art of mixing where ‘nothing is left to chance’.

The Collection The inspiration for the Mixology Collection was Futuristic Mixology of last the century, enhancing the vintage look of cut-crystal shapes to deliver a precious look that is affordable and highly functional.

Artistic inspiration and mixologist expertise combine with the high technical achievement of Luigi Bormioli’s Son.hyx superior lead-free proprietary formula across a selection of stemware, tumblers and bottle accessories.

Lehmann Glass + Sommeliers

line Vision was born (2014).

“This is an expert who knows the market, and knows competitors’ products,” says Nikolan Dietz, marketing manager, Zieher. “He also knows the wines the glasses are used for and knows what other sommeliers will judge the final product on.”

The Collection Silvio brought unique expertise, but his most valuable contribution, says Zieher, was in developing ‘the wave’ and a new philosophy on how to enjoy wine.

“The essential part of this range is that no distinction is made between red wine or white wine glasses – the glasses are theme-based or characterbased,” says Nikolan.

“The higher the complexity of the project and the expectation of the buyer, the more valuable, and therefore necessary, is an expert to guide and support the development. The said expert can help to avoid mistakes at the start, guide in the right direction and assist in details one might not normally think of.” www.lehmann-sa.fr

Vidivi + Mixologist Flavio Angiolillo The Collaboration Designed for HoReCa, Mix & Co is a cocktail drinkware range designed in collaboration with famed Italian mixologist Flavio Angiolillo, who uses the glasses in his

Zieher + Sommelier Silvio Nitzsche Milan bars, Iter, Mag Café, 1930 Cocktail Bar and 43 Back Door.

Flavio offered his expertise in the design, while his social media presence helped Vidivi “promote their glasses via his cocktail recipes”, says Antonio Mandruzzato, CEO, Vidivi.

The Collection Composed of four tumblers and a mixing glass, Mix & Co combines ergonomics and a vintage design with clever details courtesy of Flavio, like a heavy base for increased stability and external decor for improved hold and reduced friction.

“Mix & Co has been a big success in hospitality because it was designed by a mixologist for the expert mixology world,” says Antonio. “Collaborations with professionals are key in developing new designs, especially in mixology, which is fashion-related.”

Vidivi + Mixologist Flavio Angiolillo

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Trend Eclectic

Mixing materials

In order to create visually interesting, emotionally engaging and versatile table presentations, companies are expanding their portfolios with a mixed-material offering, delivering collections that combine ceramics with wood, metal, glass and even melamine

Bauscher Purity and Playground

Sango Hospitality Ceramics and acacia wood

Costa Nova Notos Collection

Zieher Pulsar gourmet plates with glass cloche

Steelite International Craft with Scape glass

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W

ith casual dining reigning tabletop supreme and versatility an increasingly important demand of HoReCa, mixed-material offerings have become popular, delivering a mix-and-match palette of tones and textures that tap into the current demands for casualisation, versatility and personalisation.

And tabletop brands are expanding their portfolios to deliver an eclectic offering made up of an array of materials.

Zieher, which boasts more than 30 years of experience in high-end hospitality, centres its design-led innovative portfolio on mixing materials, including porcelain, glass, stainless steel and solid wood.

“Interesting and innovative new designs along with the creation of pieces that fuse new material combinations have always been a factor in our success,” says Nikolan Dietz, marketing manager, pointing to its Pulsar gourmet plate series, which combines ceramics with a glass cloche for a theatrical display.

“We aim to create innovative products with appealing, emotional design and the fusion of materials gives birth to high-quality, modern tableware and buffetware offering customers a unique experience and helping us stand out," he adds.

“We work with metal, wood, carbon, acrylics, fibreglass, stone and even polyethylene filaments, to create something truly remarkable.”

Renowned for its Made in Germany porcelain, hospitality provider Bauscher also distributes trend collection Playground, which uses creative materials such as wood, leather, slate, marble and metal, in order to offer operators extraordinary visual effects.

Ideal for pairing with the strict minimalism of Bauscher’s Purity Collection, made of the innovative material Noble China, and which comes in various designs, the versatile Playground range offers the chance to create experimental combinations of materials to “accentuate an emotional, often unconventional food presentation”, says Bauscher.

Award-winning brand, Beatriz Ball, whose focus has previously been on handmade metal alloy serveware, has extended its portfolio with new materials, including melamine and glass.

Similarly, Steelite International, which is renowned for its sturdy ceramics manufactured at its factory in Stoke-on-Trent, is finding success with new materials, including melamine, wood and glass.

“We continue to invest in new product design and product innovation on our ceramic body, but being able to offer our customers a collection of products in different materials, from melamine to glass to wood, is a great asset to have,” says the brand.

“Our craft melamine range, for example, which takes inspiration from our award-winning Craft collection, and which comprises bowls, plates and four sizes of platter, is proving a huge success.

“Our recent glass pieces are also a hit. Scape glass, in clear and smoked, has the unique ability to transition through dining styles, from laid-back casual to outdoor dining, allowing operators to pair with ceramic items to deliver a truly innovative dining experience.”

Costa Nova, which has launched two new collections exclusively for hospitality, is another brand taking its tableware beyond its core; expanding from its fine stoneware specialism into other materials.

New collection Notos, designed for the HoReCa industry, pairs textured ceramic forms with organic materials such as cork and wood.

Finally, PT Sango, which has been focused on the global retail sector for the past three decades, is now taking its mixed-material offering – including high-quality porcelain, stoneware and wood products – to the hospitality sector.

Its first collection for the HoReCa segment, Java, launched in 2018, is a range of standard white shapes, paired with coloured glazed stoneware and wooden pieces; while its more recent tableware launch, Ora, designed by Studio Levien, delivers 61 mixed-material items – think an elegant white (high alumina body) range of tableware shapes compleneted with four coloured and glazed stoneware collections, along with 15 woodware shapes.

This has been "designed to create a layering effect for tableware presentation”, says Tim Harper, MD, Sango Hospitality.

Additionally, the company’s Table Theatre range, produced from Acacia wood sourced locally to the Indonesian-based factory, can be used to integrate with PT Sango’s ceramics for a mixedmaterial statement

Trade Distributors GuideTalk Chinaware

Talking tables Four tableware manufacturers and distributors talk segment growth, hospitality demand and the latest trends in the segment

“There’s growing demand for handmade”

Parsley In Time Rob Blunderfield, marketing manager This leading supplier of tableware to the UK hospitality market, covers all categories of tableware – dinnerware, glassware and barware – with major segments including restaurants, pubs, hotels and the casual dining sector. We talk to Rob Blunderfield, marketing manager. www.parsleyintime.co.uk / info@parsleyintime.co.uk How has business been?

Sales have been very strong across all sectors, despite anxiety over Brexit. Our new website has opened up a new customer base for us, so much so we’ve expanded our warehouse space and stock holding to cope with the increasing demand.

Where are you seeing growth?

Hotels, especially in London, are continuing to open at an amazing pace. The independent restaurant sector has benefitted from the space caused by the demise of some high-profile larger chains.

In the past, these bigger chains would outbid the independents for sites; now, the independents are getting more opportunities.

What materials, brands or collections are doing well?

With so many choices available, we may be approaching the point where end users are becoming snow blind. As a result, many are reverting to well-known and

established brands, like Churchill, Royal Crown Derby and Steelite.

What are the tableware trends?

There is a definite move back to white tableware. Classy, casual dining is the future. It combines a relaxed, informal attitude with great quality.

What do hotels and restaurants want from tableware?

A reliable, consistent supply of products and a quick turnaround of orders; we’ve increased our stock holding and we offer a same-day delivery service within the M25, and next day elsewhere in the UK. They also want something that delivers a point of difference. That’s where our bespoke product finding service comes in. Give us a product description or photo and we’ll find it, or something similar.

Simeon Gojkovic, owner of The Gojk restaurant, London, wanted cocktail glasses he’d used in a bar eight years ago. We eventually sourced them from Italy, and he was delighted.

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“HoReCa is growing in India”

Thinkitchen (Seeba) Manushi Jain Baldawa, director Manushi Jain Baldawa, director, ThinKitchen An OEM manufacturer of stainless-steel tableware for 30 years in India, Seeba recently set up in-house brand, ThinKitchen, offering high-end tabletop and kitchen brands to the Indian market, including to the hospitality sector. www.thinkitchen.in / www.seebagroup.com How has business been in the last year?

Interesting and active. On the brand side, we have Royal Prestige, Amefa, Richardson Sheffield and Denby, and we’re in discussions with glassware brands, including Luigi Bormioli and Dartington, as well as with drinkware and accessory brands. There has been significant progress on HoReCa distribution. In 2019, we showcased our products at FHW in Mumbai.

Hospitality in India is growing tremendously, though growth is currently stagnated due to a real estate slump, high taxation and an ecomomic slowdown. Many projects announced by local and global chains have been delayed, stalled or shelved. Demand, however, is picking up because of the market size, much of which is yet to be captured both in the major cities and Tier II and Tier III cities. We believe India is pole vaulting, not leapfrogging!

What materials, brands or collections are doing well for you?

Denby has started making some good in-roads and Amefa works well for operators who understand the value of investing in long-lasting products.

What tableware trends are you seeing?

Customers still want simplicity, functionality and versatility, but hospitality here is opening up to different colours and patterns.

What do hotels and restaurants in India want from tableware?

They are looking for tableware that complements current themes and trends and want to match tableware to the cuisine they serve. We recently had a restaurant order for different shades of whites, greys and black as they believed it contrasted well with the food.

“Sharing concepts continue to spread”

“Logo’d dinnerware is trending”

G&G Utopia Kathryn Oldershaw, marketing director Valda Goodfellow, owner Founded by Paul and Valda Goodellow seven years ago, G&G Goodfellows is a creative design and distribution company that brings both bespoke food presentation concepts and the world’s best branded tableware to the UK’s culinary scene. We talk to Valda Goodfellow, owner. www.goodf.co.uk How has business been in the last year?

We’ve had our best year so far, incredible given the uncertainty surrounding Brexit. We’ve been selected to supply three of the largest projects in Hotels & Contract Catering in the UK – due to our unique design service, our incredible selection of products and our full support service through to post-delivery.

Where are you seeing growth?

We’re seeing growth across all areas with the exception of chain or formulaic restaurants. With some significant mid-market restaurant chain failures in the UK, we’ve seen a reduction here.

What materials, brands or collections are doing well?

Costa Nova stoneware is probably the biggest growth brand, with Studio Mattes and Montgolfier also performing strongly at the fine dining Level. With the current and growing trend for logo’d dinnerware, we are having great success with Bonna which allows us to offer really cost-effective decoration.

What tableware trends are you seeing right now?

We see more demand for demonstrating real points of difference and this is why I think chefs and restaurateurs are looking to promote the strength of their brands through putting their own name or logos on tableware. We see this in all materials including Bone China, Porcelain and Stoneware.

What do hotels and restaurants want from tableware?

Hotels are facing incredible competition, so are trying everything to create memorable experiences. Now that many restaurants actually lease out some, if not all of their restaurant space, they are looking at Breakfast, Lounge, Banqueting and Bar concepts to be really creative. Of course, durability and value-formoney in high volume areas are key requirements but those values are almost a given in today’s highly competitive manufacturing. We provide those options, along with that real sense of creativity that they crave by providing them with unique designs and products.

A market leader in the manufacture and distribution of tableware, barware and glassware to hospitality, in the UK and worldwide Utopia offers an extensive range, from cutlery and vitrified porcelain, to stoneware, terracotta and fine china. The company also offers barware tools, an eco-friendly range and glassware, plus its Utopia

By You division offers services that allow customers to personalise glassware. We talk to Kathryn Oldershaw, marketing director, Utopia. www.utopia-tableware.com How has business been in the last year?

We’ve seen our market share grow substantially in 2018 and through 2019, both at home and overseas. To keep pace with these rapidly increasing sales, we’ve moved to a new 168,000 sqft warehousing and office facility near Chesterfield. This takes Utopia’s total investment in expanding its business to over £15m during the last six months.

The capacity of the new warehouse is more than three times greater than Utopia’s original warehouse, allowing us to hold in excess of 30,000 pallets under one roof.

Our export division is now one of the highest areas of growth for our business and we now have representatives in 55 countries.

What materials, brands or collections are doing well?

Creative Table, our range of non-traditional crockery, has seen continued growth as the hospitality sector expands.

The feature tumbler market has grown – traditional plain highballs and short drinks are getting a makeover with embossed patterns on glassware; and we are also seeing a move towards finer and more exclusive offerings in our Nude glassware brand.

Barware keeps with this individuality trend. Copper and gunmetal, as well as our new pewter style range, are getting lots of traction.

What tableware trends are you seeing?

A movement towards creative style tableware and glassware with restaurants, hotels and bars wanting to add their own personality to dishes.

In the last year, the small plate and sharing style concepts that dominate Latin and Asian cuisine have spread across all areas and allowed for creativity to come through tableware as part of the dish.

Bright colours to offset traditional dishes and toned back styles to bring out vibrant colours and flavours of food are more popular.

There is a move back towards ceramics and away, slightly, from the use of different materials such as slate and wood.

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CATEGORY Placemats

Placing of placemats Three placemat brands discuss their hospitality offer

Posh trading Kiyasa Group

Chilewich Focused on luxury dining, Posh Trading makes premium placemats/coasters, and is seeing increased demand from luxury hotel groups, cruise ships and restaurants. “Due to the artisanal qualities of our range, the pieces fit well in the luxury sector,” says Fran Maunder, marketing manager. “The double coaster is proving popular in fine dining establishments, particularly the silver leaf and new faux skin finishes.

“Our clients include restaurants and boutique hotels worldwide and we're working on exciting bespoke projects, where clients can have their own branding/logos silk screen printed or laser burned on the underside of mats/coasters.

“Many clients offer in-house dining options for their VIP clients and our diverse range of Matboxes and Coastboxes are popular.”

Posh Trading offers its standard retail range to hospitality clients; and where its products are featured in a continuous service environment, Posh delivers a hospitality finish, where extra layers of lacquer are added by hand. Posh has recently launched additional finishes.

“We feel it’s all about innovation and setting a high standard with a point of difference and we partner with clients to deliver a unique product.”

Since 2001, Chilewich has supplied HoReCa with its resistant, eco-friendly and attractive placemats and runners. Hospitality sales director, Roxanne Peterson, says: “Operators are looking to a colour palette that complements the cuisine to add visual interest and enhance their unique brand.”

Growth for Chilewich comes from its ever-expanding weaves and colours, which are beautiful, durable, easy to clean and “can save restaurants a fortune in laundering”, adds Roxanne. Chilewich textiles are used as placemats, coasters, tray liners, runners, and commercial kitchen worktops, and can customise to any shape and size.

Chilewich clients include five-star hotels: W Hotel, in Goa, Bali and Doha; Mandarin Oriental in Singapore and Macau; One&Only in the Maldives; and Grand Hyatt Sao Paulo; plus restaurants: Freds at Barneys New York, Studio 59, Bloomingdale’s New York, and Terrace 5 at MoMA. “Our textiles are washable, durable, colourfast, and we can make any colour, including metallics.

We produce 40,000 placemats each week.”

Chilewich boasts over 30 weaves and introduces new weaves and colours seasonally, and can custom cut any shape or size quickly, with no minimum orders.

Kiyasa Group’s in-house textiles brand Kiyasa Signature, developed for HoReCa, delivers a line of trend-driven home entertaining and bath textiles for high-end hospitality, including placemats, coasters and trays, all made of extra durable, high-performance materials that are 100% liquid-resistant, easy-care and animal-free, plus multi-functional and customisable.

“There is a gap in luxury HoReCa and with our high-quality, well-crafted yet functional and easy-care textiles, we are aiming to fill this space,” says Kiana Bahadorzadeh, co-owner.

Recent projects include supplying 150 VIP rooms at The Resorts Worlds Catskills, New York (see below), with customised in-room accessories and The Plaza Hotel, New York, with dining area placemats and serving trays.

“Kiyasa Signature is resilient to heat and liquid/humidity and can be easily cleaned with a damp cloth,” adds Kiana. “Functionality and easy-care are factors hospitality customers look for, but that doesn't have to mean cheap, bland and casual. Design and craftsmanship matter."

www.poshtradingcompany.com

www.chilewich.com

www.kiyasa.com

Kiyasa Signature Python

Resort World Catskills, New York

Kiyasa Signature was recently commissioned by casino hotel, Resort World Catskills, NY, to create custom-made bathroom and tabletop room amenities for its 100 VIP suites. Kiyasa Signature used its high-performance Python Midnight pattern, and all pieces, including room entertaining trays, were custom-made to required shapes and sizes with many pieces branded with the client logo.

“From start to finish, the project took five months of development, production and delivery,” says Kiana.

76 TABLEWARE INTERNATIONAL HoReCa

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Interview Designers

Designing for hospitality

We discuss the challenges and opportunities of designing for hospitality today with two UK-based tableware designers, both of whom have extensive experience designing tableware for hotels and restaurants

Billy Lloyd

Billy Lloyd

Originally trained as a potter, Billy Lloyd evolved into a designer/ maker, creating tableware from his studio in London and working with manufacturers worldwide to develop designs. Earlier this year, Billy joined Monno Design as creative director, to develop products for the HoReCa segment. www.monno.com

What’s your history in HoReCa? My first project, in 2012, was with renowned specialists in single batch tea, Lalani and Co. I designed a single-serve teapot for loose-leaf tea, which we manufactured in Stokeon-Trent and launched with Brown’s Hotel in Mayfair. This led to a range of bespoke tableware for Mayfair-located Peruvian restaurant Coya, owned by restaurateur Arjun Waney OBE; and a small collection for The Stafford Hotel in St James, London. For both, I worked in close consultation with the head chefs and F&B directors to ensure the products reflected the ethos of the establishments.

I designed coffee/teaware, manufactured by Dankotuwa, for popular cycling apparel brand Rapha, which uses the range in its Clubhouse cafes worldwide.

Recently, I worked with G&G and Monno Ceramic in the design of a versatile bone china tableware collection, Modular. I’m also working on two more bone china HoReCa collections with Monno, one set to launch at Ambiente 2020.

Is there big demand in this sector?

While some retailers are struggling, the hospitality sector is growing

year on year, and so demand for new designs and designers to collaborate with has increased. Manufacturers are also looking to supplement their business with HoReCa products.

Demand for bespoke designs is strong as chefs want something noone else can stake a claim to.

Ensuring this is possible on a mass manufacturing scale is a potential obstacle, unless budget permits, particularly with new shape development. However, there are opportunities for bespoke colourways or dual branding.

What does hospitality want from tableware design today?

It’s increasingly important for hotels and restaurants to engage with the narrative of a collection as much as its design features. Social media now plays a key role and plates must be photogenic. Price and durability are important but the identity of the collection and its synergy with the establishment’s ethos and environment is just as crucial.

And how do tableware demands for HoReCa differ from retail?

Retail tableware is often more responsive to current trends in art and

78 TABLEWARE INTERNATIONAL HoReCa

design, so there’s more opportunity for elaborate colour, pattern and form.

With HoReCa, design concepts might be more responsive to a cuisine or dining style, like Asian food or sharing plates. The shape and finish should complement, not dominate, the food.

Also, in HoReCa, there’s more demand for stackable items and a broader selection.

What are the challenges in designing for HoReCa? Developing a shape and a finish that’s as effective at the table as it is durable.

How far can you push the form without compromising on function?

Do you include a rolled rim, which defines its HoReCa status but can appear somewhat ungainly?

A range can consist of many items, but, would it be better to develop a more concise one, which can fulfil just as many requirements? I think this is becoming more commonplace.

And the opportunities?

We are spoilt for choice with opportunities at sea, on land, on the 122nd level of the world’s tallest building and at 35,000 feet in the sky.

I get great satisfaction from seeing my tableware being used in

Modular Collection

the situation it was designed for.

The most rewarding aspect is the variety of people I meet, from chefs and fellow foodies to distributors, manufacturers and designers.

Finally, what trends are you seeing in HoReCa right now?

I think the preference for reactive glazes is waning and with that the desire for an overtly rustic feel.

There’s still demand for studio pottery due to its unique and handmade charm, especially from smaller independent establishments and Michelin-starred restaurants.

Although its popularity fluctuates, the classic white plate is an industry canon and is here to stay. A good chef lets the quality of their ingredients do the talking and a sensitively designed white plate is a simple yet effective means of complementing this vision.

I believe we’re seeing a move towards fresher, more neutral tones that bring character through subtle colour, yet provide a versatile platform for different cuisines and styles.

Casual dining is stepping up to smart-casual and while such establishments may not seek the wow factor high-end restaurants do, they still demand plates with personality.

Ora Entertaining, Sango Hospitality

Nordika, Costa Verde

Robin Levien Co-owner of London-based design company Studio Levien, Robin Levien has been designing tableware (dinnerware, cutlery and glassware) for retail and hospitality clients globally for more than 35 years. Clients have included brands like Rosenthal, PT Sango, John Lewis and Costa Verde, as well as chefs including Jason Atherton and Raymond Blanc. www.studiolevien.com What’s your history in HoReCa tableware design?

While at Queensberry Hunt, many years ago, I designed Thomas Trend for retail, and it was such a huge hit that Thomas took it into HoReCa. I designed Beachcomber for Australian Fine China – it features organic shapes and was produced by RAK, and is still used today. For Porland, I designed Perspective, and for Vista Alegre, the Luna Collection, and both are still top-selling hospitality lines. For the last 15 years, I’ve worked with Costa Verde, designing tableware for HoReCa, including latest design, Nordika, which recently expanded into black and grey.

And what projects are you currently working on?

I’ve been working with fine porcelain OEM manufacturer Patra, helping them to develop their own brand and designing two hospitality ranges, including Topia, which features a relief inspired by aerial views of rice fields, and includes multipurpose platters and various dramatic talking pieces.

Following our design of Ora for Sango Hospitality last year, we’re now working with them on Ora Entertaining (fish-shaped ceramic canape dishes, wooden platforms) and on Bakeware.

And, we’re working with Bonna on an Asian Cuisine Collection.

Are you seeing increased demand in this sector?

Yes. The High Street is struggling and consumers are spending less on homewares and more on dining out. Dining out today is an experience and tabletop is part of the wow factor that hotels and restaurants want to create.

It’s about providing excitement and interest and delivering something consumers wouldn’t see/use at home. Food has taken over from fashion, with people interested in photographing food.

And how do tableware demands for HoReCa differ from retail?

Tableware for HoReCa has to be highly durable and functional, able to be easily stacked and stored.

Versatility and multifunctionality are key; pieces need to be used for different occasions and dishes, so every item must work hard. Fast delivery in low volumes is also important as chefs often leave it to the last minute.

There’s a particular demand today for high levels of creativity with demand for designs that are unique, statement-making, and that deliver the wow factor.

They want core pieces, but they also want dramatic and statement pieces that differentiate them.

At the top end, they want ceramics made by hand by potters – something unique, handmade, organic and with provenance. Lower down, we’re seeing the trend for the handmade look in stoneware.

What are the main Topia, Patra challenges in designing for HoReCa? This demand for creativity and differentiation is demanding for designers as sometimes when you push creativity, functionality can suffer. It’s finding the balance between the two – my motto is don’t be too clever, keep it simple.

You also have to identify the dining trends and tap into these, like sharing, community dining, yet still ensure pieces are timeless and not a fad, as it typically takes a year to create a full tableware line.

And the opportunities?

The creativity, and the chance to reinvent the way people eat and offer different solutions for global foods, like Asian, and for different trends, like sharing. It’s great to work closely with chefs; for example, we designed a collection with Raymond Blanc for retailer John Lewis, which he also uses at his Oxfordshire restaurant Le Manoir. We came up with a clever product in which to serve olives, including disposing of the stones – it’s both fun and functional.

You also get to inspire chefs; your tableware becomes a stage

for their creative dishes and I love seeing how a chef responds to my designs. And, with commercial dishwashers now bigger, we get to design and create larger sized plates, bigger than 27cm.

Finally, what trends are you seeing in HoReCa right now?

Dining is becoming ever-more casual, even Michelin-starred restaurants, with stoneware reigning. There continues to be a focus on shared and community dining and sustainability is also important with provenance and localisation key. There’s a trend for more theatrical tableware, both because dining out is an experience today, and due to the rise of Instagram.

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Shows Round-up

Villeroy & Boch Hospitality, Ambiente

Corona, NRA Chicago

It’s showtime!

From the US and Asia to Paris, London and Milan, we round up some of the key tradeshows offering tableware, as well as other supplies, for professionals in the HoReCa sector Hotel, Restaurant & Catering (HRC) March 3-5, 2020, Excel, London, www.hrc.co.uk Dating back to 1935 (previously Hotelympia), this is the UK’s largest event, attracting 20,000+ decision makers and 650 suppliers presenting products, including tabletop solutions.

Exhibitors can pre-schedule meetings with HRC Buyers Club members, while the Spotlight stage delivers the latest trends and industry topics via experts. In 2021 HRC will join with the International Food & Drink Exhibition (IFE) to create the UK’s largest food, drink, catering, hospitality event, to attract 45,000 professionals.

TABLETOP EXHIBITORS Denby, Parsley In Time, Burleigh Pottery, Elia International, Surrey Ceramic, T&G, Typhoon, WMF Professional, Bormioli Rocco.

EquipHotel Paris November 15-19, 2020, Paris, France www.equiphotel.com Dubbing itself ‘more than a tradeshow, an experience’, EquipHotel is an essential and popular event for hospitality and catering professionals.

Featuring more than 1,600 exhibitors, product categories include Catering (including tableware and beverageware), Design, Wellbeing, and Technology and Service.

In 2018, some 113,000 professionals attended.

TABLETOP EXHIBITORS Villeroy & Boch, Aerts NV, Arc France, Bauscher Hepp, Bernardaud, Costa Nova, RAK Porcelain Europe, Sambonet, Porland, Serax, Stolzle, Zieher, WMF, Vista Alegre, Mepra, Chilewich, Porland.

National Restaurant Association Show May 16-19, 2020, McCormick Place, Chicago, www. nationalrestaruantshow.com This well-known international show, which celebrated its centenary in 2019, is the place to explore industry trends and innovations, from equipment (lots of tableware) and supplies, to F&B and technology.

There are curated experiences showing emerging technologies and trends and demos and presentations from chefs and mixologists, plus education sessions that reflect today’s business challenges and trends.

TABLETOP EXHIBITORS Bauscher Hepp, Ercuis, Libbey, Mauviel, Mepra, Mikasa Hospitality, Revol, Sango Hospitality, Steelite, Studio William, Wedgwood, Royal Doulton, Villeroy & Boch, Bormioli Rocco, Mepra, Robert Welch, Stolzle Lausitz, Tuxton, Corona Dinnerware.

Corona, NRA Chicago

HostMilano October 18-22, 2019, fieramilano, Milan, https://host.fieramilano.it A favourite with tabletop exhibitors and buyers alike, international HoReCa exhibition HostMilano will deliver its 41st edition this October, welcoming 1,500 buyers and 1,900 exhibitors, with 785 international (54 countries).

Focus areas include Tableware, Furniture and Technology and, this year, a spotlight on the ‘green’ trend and on technology, including 3D printing.

There will be more than 500 events, including seminars, workshops, demos and performances; and the SMART Label 2019 – Host Innovation Award will see 150 smart labels awarded.

TABLETOP EXHIBITORS Aerts NV, Robert Welch, Mepra, Degrenne, Porland, Bormioli Rocco, Villeroy & Boch, Pasabahce, Utopia, Meissen, Corona Dinnerware, Chilewich, WMF Group, Sambonet, Bauscher, Vidivi, RCR.

Did you know…? The 80-year-old Catering Equipment Suppliers’ Association

(CESA) is the UK’s foodservice equipment industry’s leading trade Association, representing 200 companies, including Denby, Elia, T&G, Grunwerg, The DRH Collection and Dualit. CESA delivers a programme of conferences, seminars and workshops, by high-profile business and industry speakers.

The CESA Light Equipment and Tableware Forum 2020 (May 12-13) at Whittlebury Hall Hotel, Northamptonshire, UK, will give suppliers 20-minute sessions with attendees. There's also training sessions. In 2019, there were 89 distributor sales team delegates from 20 companies. www.cesa.org.uk

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The Restaurant Show, London

Hotel, Restaurant & Catering Show, London

Shows spotlighting HoReCa sector We highlight four tableware tradeshows, traditionally focused on retail, that are expanding further into the HoReCa sector

Ambiente, Frankfurt

Dubai Hotel Show

NRA Chicago

Forty One Madison, New York

Internorga

HOFEX, Hong Kong

Sirha Lyon

March 13-17, 2020, Hamburg, Germany, www.internorga.com

May 18-21, 2021, Hong Kong Convention & Exhibition Centre, Hong Kong, https://hofex.com

January 23-27, 2021, Euexpo, Lyon, France, www.sirha.com

One of Europe’s leading tradeshows for foodservice and hospitality, Internorga will next take place in March 2020. The well-known show welcomes 1,300 exhibitors and 96,000 visitors, from all over Germany and the world.

Internorga Hamburg is focused on the entire outof-home market across areas including Food and Drink, Furnishings and Equipping, Kitchen Technology, Baker and Patisserie, Technology.

Visitors can see exciting live formats, and gain direct insights into key industry topics. Seminars will be delivered via global experts on hot topics, prevailing trends, and key issues.

TABLETOP EXHIBITORS Stolzle Lausitz, Aerts NV, Amefa, APS, Bauscher, Hepp, illycaffe, WMF, Jura, Kahla.

The hospitality focus of exhibitors at consumer goods show Ambiente has increased over the years, especially in dining – with more than 200 HoReCa exhibitors in Dining at Ambiente 2019, including hospitality-only companies RAK Porcelain, Bauscher, Bonna and Steelite. To underline its position as a key global hospitality trading platform, from 2020, Ambiente will deliver a dedicated hall (Hall 6.0) for exhibitors from HoReCa, with products including buffet equipment and tableware.

Ambiente 2020, February 7-11. See page 84.

Now 32 years old, Asia’s leading food & hospitality tradeshow, HOFEX, brings a comprehensive selection of hospitality equipment and supplies to Asia, with 2,800 global brands from 74 countries presenting their products to some 42,000 visitors.

Tableware brands and suppliers can be discovered in the Hospitality Design & Supplies sector. In addition, there’s a specialised coffee section.

Events include the ProWine Asia Wine Forum along with cooking demos and seminars.

Held every two years, five-day show Sirha brings together 3,770 exhibitors and 24 contests across 12 sectors, including tableware.

In 2019, 1,000-plus new products were presented including 329 world premieres. The show attracts 225,000 visitors with 30,000 international. There are 41 global pavilions and eight animation stages. Exhibiting at Sirha, Degrenne’s Pierre Virouland says, “It’s probably the biggest chef gathering worldwide”.

TABLETOP EXHIBITORS APS Germany, Serax, Bernardaud, Steelite International, Zwiesel Kristallglas, Ocean Glass, Christofle, Chilewich, Bormioli Rocco, Costa Nova, Wedgwood, Waterford, Mepra, Daum Haviland (Hong Kong), Loveramics, Revol, Schoenwald.

TABLETOP EXHIBITORS Mepra, Degrenne, APS Germany, Jean Dubost, RAK Porcelain Europe, Villeroy & Boch, Spiegelau & Nachtmann, Churchill, Mepra, Amefa, Bernardaud, Degrenne, Stolzle Lausitz, WMF, Zieher.

OTHER HORECA SHOWS… Ales fur den Gast, Austria • Intergastra, Stuttgart • Catersource, Las Vegas • FHA FoodHotel Asia, Singapore • HoReCa Expo, Belgium • Horecava, The Netherlands • Table (Top Drawer London) • FHA FoodHotel Asia Singapore • Hofex Hong Kong • FHI Jakarta • Abastur, Mexico • RC Show Toronto • Hospitality Qatar • ProWein, Dusseldorf • Igeho, Switzerland • NAFEM, US • Host Turkey • The Restaurant Show, UK

Home of the bi-annual New York Tabletop Show, 41 Madison houses more than 90 permanent showrooms presenting 200-plus leading tabletop brands across china, crystal, dinnerware, flatware, glassware, luxury gift, housewares and hotelware.

The building's clients that offer HoReCa products incude: Christofle, Homer Laughlin China, Fuerstenberg, Pasabahce, Rosenthal, Riedel, Richard Ginori, Noritake, Nikko, Moser Crystal, Wedgwood, Vista Alegre, Sambonet, Mepra, Oneida, Villeroy & Boch, Bauscher-Hepp, Alessi, Capdeco, Degrenne, Kiyasa Group and LSA International, among others.

During the New York Tabletop Show, in April and October, 41 Madison delivers Hospitality Monday, a day dedicated to receiving hospitality professionals.

Maison & Objet, Paris This twice-annual design-led show boasts an international audience, including some 4,000 hospitality professionals (30 per cent from outside of France). At this September’s edition, the show was tailored towards hospitality with specific zones following key themes: Forever (classic, timeless) and Unique & Eclectic (global creativity).

Maison dedicates specific zones to the art of hospitality, like Cook & Share, which features hundreds of brands showcasing the latest eating and dining trends. There’s also a Hotel&Restaurant Route and conference sessions chaired by industry experts. Tableware exhibitors showing hospitality product at Maison include Porcel, Revol, Gien, Serax, Sambonet, Arthur Price and Porland, among others. www.maison-objet.com

Zuchex, Turkey Due to the tourism sector providing high-added value and benefits for Turkey, Istanbul-based show Zuchex (think 500 exhibitors and hosting 32,000 buyers) is increasingly hosting top brands in the HoReCa sector, offering corporate solutions for industrial kitchen products, tabletop presentation and service equipment. Tableware brands offering HoReCa include Kutahya Porcelain, Gural Porcelain, Ar Yildiz, Has Cevher and Ozgul Melamin. www.zuchex.com HoReCa TABLEWARE INTERNATIONAL 81

Robert Welch at Ambiente

Shows Round-up

NRA, Chicago

What the exhibitors say…

Three tableware exhibitors discuss their participation in NRA, Chicago, which took place in March 2019

MG Hotel Supplies, Dubai Hotel Show

“Villeroy & Boch has been a long-time participant in NRA dating back to the early 1980s. NRA is the hospitality industry showcase and allows us to introduce new innovations and emphasise the benefits of core product lines. It allows us to highlight Villeroy & Boch’s more than 270 years of history.

A wide variety of customers visit us here including hotels, restaurants, health care facilities, banquet facilities and cruise lines.”

Studio William at NRA, Chicago

Villeroy & Boch Professional

Hotelex, Shanghai

Hotel Show Dubai

March 29 – April 1, 2020, Shanghai New International Expo Center, Shanghai https://en/hotelex.cn

September 2020, Dubai World Trade Centre, www.thehotelshow.com

Hotelex is a series of leading hospitality equipment, supplies and fine food tradeshows held all over China. The most international of the shows, the Shanghai International Hospitality Equipment & Foodservice Expo, Hotelex Shanghai, will deliver its 29th edition in March/April 2020, with sectors including Tableware, Coffee & Tea, Wine & Spirits. The show attracts 2,500plus exhibitors and nearly 160,000 visitors and will host some 30 world-renowned special events, from barista championships to table art competitions.

Leading the way in redefining the region’s rapidly growing hospitality industry, Hotel Show Dubai (September each year) attracts 30,000 visitors with its 1,200-plus global brands across sections including Artisan, HoReCa Goods/Services, Interiors and Kitchen & Bathroom. Its 21st edition, in 2020, will coincide with the UAE’s hosting of Expo 2020.

For 2019, the Show was part of the region’s first-ever Middle East Design & Hospitality Week, delivering seven of the region’s key events in hospitality and interior design. New features included The Hotel Room Design Challenge and a Chef’s Table Challenge. There were also 40-plus hours of conferences.

TABLETOP EXHIBITORS Libbey Glassware, illycaffe, Loveramics, WMF Group, Mepra, Luigi Bormioli.

TABLETOP EXHIBITORS Bormioli Rocco, Stolzle Lausitz, Meissen, MK Business, Nine Ventures Décor & Tableware.

“We’ve been at NRA since 2012; it draws attendees from across the US. Here, all of our North American clients are in one location, enabling us to meet them all face-to-face.

2019 was our best year to date. Our brand is maturing each year within the US foodservice industry. Our New York State warehouse is growing from strength to strength and it was great to see how we are considered a preferred ‘local’ partner because of this."

William Welch, CEO, Studio William, UK-based cutlery company and foodservice supplier “We’ve participated in NRA for 15 years.

For 2019, we did so with our strategic partner, G.E.T. Enterprises, presenting a wide range of products, including the new Cosmos line – think four colours and 23 shapes per colour.

NRA 2019 was one of the best fairs that we’ve participated in, given the volume of attendees, with more than 45,000 buyers all looking for new experiences.”

Maria Adelaida Diez, director of Foodservice product marketing, Corona Dinnerware

Did you know…? For 2020, a number of tableware brands, distributors and

manufacturers will be exhibiting for the first time at various shows. With its export division doing well, UK-based tableware manufacturer and distributor Utopia will exhibit at Host Milan, October 2019, and at Ambiente 2020, presenting its S/S and Autumn launches. Meissen will take its new Hospitality x Meissen line and to Host Milan in October, as will Corona Dinnerware. William Edwards Professional will present its bone china tableware at Ambiente (2020) for the first time, in the dedicated HoReCa Hall 6.0; while Kiyasa Group is “considering the new HoReCa-only Hall 6.0 at Ambiente for 2021 in order to present our Kiyasa Group Hospitality offering”, says Kiana Bahadorzadeh, owner.

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Show Interview Ambiente

German hospitality Ambiente is further tapping into its success in the global hospitality industry with the debut of its HoReCa-only Hall at the 2020 edition in February. We talk to Ambiente’s dining director, Thomas Kastl to find out more…

A

s announced at Ambiente 2019, the world’s leading trade fair for consumer goods is now set to expand its range by adding a dedicated hall for the HoReCa segment. The focus of the new Hall 6.0 will be on products and topics associated with frontof-house business; everything that concerns the work and customer’s experience within the hospitality space. Hall 6.0 is already nearly booked out, some six months before the 2020 Show.

We talk to Thomas Kastl, dining director of Ambiente, to find out more about this exciting development for the show.

https://ambiente.messefrankfurt. com/frankfurt/en.html

While HoReCa has always been important at Ambiente, the sector has increased in recent years. Why is this?

While the retail trade in Europe and the US is currently not moving ahead very much, the hotel and restaurant segments are still heading for growth globally.

Major revenue drivers are mainly

tourism and business trips. These are markets where studies recorded up to 50 per cent growth between 2010 and 2017 – an upward trend which is expected to continue, and which should create some promising potential for companies focusing on HoReCa as their channel of distribution.

Furthermore, restaurants and other catering facilities used to seek inspiration from the classic product range for end customers. Today, it’s the restaurants that set the tone and the latest trends which give them a place in the market and therefore a competitive edge.

This helps to keep the market moving forward, while raising the stakes in maintaining variety and keeping close to trends whenever new collections and brands are added to the HoReCa range.

In what ways have you seen HoReCa growth at Ambiente?

At Ambiente 2019, we had more than 600 Dining exhibitors with products for the HoReCa segment, both pure HoReCa suppliers and companies with HoReCa collections. For me, these two aspects underline the growing

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importance and special dynamics of this segment.

Plus, over the last few years, Ambiente has seen a rise, not only in the number of HoReCa exhibitors, but also in exhibitors with a focus on international contract business in Living and Giving. About a quarter of all visitors to the last Ambiente said they were interested in the HoReCa product range. And nearly 60 per cent of this group were international. Ambiente is the only place where buyers have a unique opportunity to order front-of-house products both from the HoReCa and lifestyle collections offered by our Living and Giving exhibitors.

What was the motivation for creating a dedicated hall for the HoReCa segment?

We see HoReCa as an area that’s set to be the central growth segment at Ambiente over the next few years and by setting up Hall 6.0 as a new fixed anchor point for HoReCa, we are responding to the increasing dynamics in this market segment and the potential for growth associated with it.

A dedicated Hall enables us to

expand the Dining area from 2020, to create a new and consolidated product range and thus to appeal not only to regular exhibitors but also to new companies.

From 2020 onwards, thanks to Hall 6.0, exhibitors and visitors from the HoReCa sector will have a new, specially dedicated venue where they can be even more purposeful as they enter into dialogue, network and conclude business deals.

What will this new HoReCa hall offer visitors and exhibitors that the previous set-up didn’t?

The additional HoReCa hall will save visitors time and enable exhibitors to be even more focused in reaching out to their target groups, so that they can initiate new joint projects while still at the show.

In this way, Ambiente is again proving to be a trade fair with an uncluttered, clearly structured and concentrated product range for the relevant customers.

One major additional feature will be the new HoReCa Academy with its varied programme of talks and networking opportunities on all five days of the show.

However, HoReCa will not be

T he approximate number of trade visitors in the hospitality industry who expressed interest in HoReCa products at Ambiente 2019, with 80 per cent of these hailing from outside of Germany.

limited to Hall 6.0, and this market segment will continue to be available in other Dining halls.

A Contract and HoReCa Guide will be available again, enabling buyers to view the full range of products for the front-of-house and contract business as well as the unique Ambiente product portfolio from Dining, Living and Living.

Which visitors are you hoping to attract to Hall 6.0?

The new HoReCa hall will be the perfect port of call for national and international decision-makers in the hospitality segment.

It’s a place where they will meet prestigious companies from the entire world, both pure HoReCa suppliers and other Dining exhibitors with HoReCa ranges.

We are currently working on a front-of-house study and are engaging in an intensive exchange of ideas with the relevant HoReCa media throughout the world.

In the run-up to the forthcoming Ambiente, we will provide the professional public, exhibitors and visitors with comprehensive information on the new hall and on our portfolio of professional contract furnishings.

With a number of HoReCa-only shows worldwide, how does Ambiente compete with this?

Ambiente deliberately doesn’t cover all HoReCa segments but continues to assume a position as the international platform for frontof-house business. This is where

visitors will find all the product groups that play a central role for those either experiencing or working in the front-of-house area.

As professionals in matters of lifestyle and trends, we offer a unique opportunity to experience the combination of HoReCa and Living.

That's why the forthcoming edition of the fair will also feature special guided tours each day.

What has been the response to the new Hall from Ambiente HoReCa exhibitors?

Our exhibitors have responded positively to a dedicated HoReCa hall. Quite a few companies, such as RAK, have decided to use this structural change as an opportunity to increase their exhibition space in the new hall.

The high level of interest in this new consolidated hall among the industry is underlined by the fact that there are also Dining exhibitors wanting to run a second stand in Ambiente’s Hall 6.0, even though they do not primarily target HoReCa. We will also be welcoming some totally new exhibitors to Ambiente 2020 in Frankfurt.

How many exhibitors will present in the HoReCa hall for 2020?

We are working on the assumption that Hall 6.0 will be one of the most international product areas at Ambiente 2020, as about 80 per cent of exhibitors in this hall will be coming from

other countries. In addition, we are expecting to see excellent visitor quality, partly due to numerous decision-makers from all over the world.

The majority of exhibitors, those with pure HoReCa product ranges, will just be present in Hall 6.0.

We are currently expecting Ambiente 2020 to have more than 100 exhibitors with pure HoReCa product ranges in Hall 6.0. Companies with a focus on HoReCa will include APS, BHS Tabletop, Bonna, Picard & Wielpütz, RAK, Revol, Steelite and Zieher, among others.

There are some exhibitors who have set up separate channels of distribution for their HoReCa product ranges with specially dedicated teams. These will be showing their products for the HoReCa segment exclusively in Hall 6.0 while also exhibiting their other products at second stands.

In other halls, second stands in Hall 6.0 are planned, for instance, by Kütahya, Lubiana and Porland. In addition, there will be more exhibitors showing their HoReCa products in Halls 4, 6 and 10.

Will there also be brand-new exhibitors?

Yes, we’ll also be welcoming quite a few exhibitors who will be at Ambiente for the first time.

They will include, among others, Montgolfier from France.

What the exhibitors say…

“With its Hall 6.0, Ambiente is the international platform for our business at RAK. This is why we decided to book even more exhibition space in 2020 than in the past.”

Claude Peiffer, CEO, RAK Porcelain Europe

“We’re very much looking forward to the new HoReCa concept in Hall 6.0, as it will enable us to focus far more closely on our most important target group. The planned setting with its complementary programme appeals to us very much.”

Peter Schultes, managing partner, Picard & Wielpütz

“Exhibiting in this hall is a guarantee to have access to a dedicated clientele. The needs of HoReCa are specific, grouping the actors of this market – producers, distributors, users – a guarantee of efficiency!”

Delphine Stroesser, owner, Montgolfier

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What to expect…

Copyright: Messe Frankfurt / Michael Zellmer

Hall 6.0 will comprise the following HoReCa product groups: Buffet & Presentation, Chafing & Transport, Tabletop, Café & Bar, From Oven to Table, Kitchen & Utensils, Menus, Signs & Displays, Tablecloths & Napkins, Professional Clothing & Waiter’s Equipment. In addition to the product presentations, there will be a special complementary programme as well as numerous events and networking opportunities.

This will include the HoReCa Get-Together, which has proved its worth in the past by specifically bringing together manufacturers, planners, investors and consultants within a single space.

And, there will be a HoReCa Academy in Hall 6.0 for the first time. On all five days of the trade fair, a wide range of talks will be presented to a professional HoReCa audience, both national and international, as well as to other interested visitors.

Further details about the programme and the speakers at the HoReCa Academy will be available soon.

All companies exhibiting, including those new to Ambiente, will be announced from autumn onwards.

The product groups are quite extensive – will the layout follow product groups?

As the new HoReCa hall will focus primarily on front-of-house business, this area is already so focused that there is no need for any thematic groups. Also, the product groups can easily be combined with one another.

As things stand at the moment, the two major focal points will be Tableware and Buffet.

In what ways will the HoReCa Get-Together change for 2020?

The HoReCa Get-Together has repeatedly proved its worth over the years. It’s a popular event, on the first day of the show, when manufacturers and buyers can undertake networking with colleagues, meet, and have a chat in a relaxed atmosphere.

In 2020, the event will be moved to Hall 6.0, so that it will be right at the heart of HoReCa at Ambiente.

Exhibitors and visitors will also have further networking opportunities on each evening of the show.

You will also be unveiling a complementary HoReCa Academy. What is the aim of this for attendees?

We are currently preparing a varied programme for the first HoReCa Academy, with international

speakers from different disciplines who will focus especially on the significance of front-of-house business and who will provide the audience with first-hand information on trends and insights in the industry.

One of these is Valda Goodfellow of G&G Goodfellows.

Watch this space over the next few months for more on this.

The hall is almost fully booked with still quite a few months to go. Did you expect such a positive reaction?

Seeing that HoReCa has developed so positively over the last few years, I can say, yes, this is the response we had hoped for; and, to be honest, it’s somehow what we expected.

The fact that Hall 6.0 is nearly booked out at this early stage, six months before the event, and that it has been attracting

such a diversity of exhibitors also underlines the international significance of Ambiente – not just generally, as the world’s leading trade fair in consumer goods, but also as an international HoReCa trading platform.

What are the opportunities for exhibitors who take a stand in Hall 6.0 at Ambiente?

The central benefits for exhibitors deciding to have a stand in Hall 6.0 are undoubtedly their ability to target the relevant groups, to be right next to key players in the HoReCa segment and to leverage the international standing of Ambiente.

In addition, this hall will increase global awareness of Ambiente and therefore strengthen its position as an international HoReCa platform more than ever before.

“

From next year onwards, thanks to Hall 6.0, both exhibitors and visitors from the HoReCa sector will have a new, specially dedicated venue where they can be even more purposeful as they enter into dialogue, network and conclude business deals.

”

86 TABLEWARE INTERNATIONAL HoReCa

Finally, what do you see as the current trends driving tableware in the hospitality segment?

The increase in tourism and business trips is also creating greater demands on hotels and the restaurant trade, for instance, concerning personal appeal, individuality and localisation.

Nowadays many travellers no longer want to stay in standardised hotels. On the contrary, to feel really happy in a hotel, they expect to see an environment that is specially geared to their needs and preferences, while also integrating with the wider setting of the hotel and its surrounding culture.

The HoReCa sector has understood this trend and is responding to it with collections that are highly individualist in character, which stand out from the crowd and which offer localisation.

Front-of-house products like this function increasingly as hallmarks of a hotel or restaurant and therefore make an active contribution to their position in the market.

More and more chefs are deciding what the tableware should look like, because they can only gain a competitive edge if the tableware, food and presentation convey the same identity. This is why it’s so key for buyers to order products not just within a purely functional HoReCa environment, but also within the setting of a lifestyle trade fair such as Ambiente, where they can gain a complete overview of the market and where they can also identify the upcoming trends.

https://ambiente. messefrankfurt.com

Contemporary and Classic Design Made in France

www.capdeco-france.com

England Hospitality unfolds in space. Limitless opportunities open up. HoReCa at the world’s most important consumer goods trade fair is expanding. What’s more, from 2020 Hall 6.0 will offer a showcase for international innovations, a venue for a discourse of inventive gastronomy concepts and an exchange of trends.

Information and tickets: ambiente.messefrankfurt.com/horeca Tel. +44 (0) 14 83 48 39 83 info@uk.messefrankfurt.com

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