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HoReCa October 2021
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EDITOR MAIREAD WILMOT mairead@lemapublishing.co.uk
EDITOR RACHEL KING rachel@lemapublishing.co.uk
ADVERTISEMENT MANAGER PAUL YEOMANS pyeomans@lemapublishing.co.uk
PUBLISHER MARK NAISH mark@lemapublishing.co.uk
MANAGING DIRECTOR MALCOLM NAISH malcolm@lemapublishing.co.uk
PRODUCTION DIRECTOR PAUL NAISH paul@lemapublishing.co.uk
Published by Lema Publishing Ltd. 1 Churchgates, The Wilderness Berkhamsted Herts HP4 2UB Tel: 00 44 (0) 1442 289930
Front cover supplied by Stölzle Lausitz For more information see the website www.stoelzle-lausitz.com
TableWare www.tablewareinternational.com
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HoReCa October 2021
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he great and the good will be out in force for this month’s premiere hospitality event – HOSTMilano. Long awaited after a tumultuous year, the global F&B industry – and its assorted cohorts (think everything from technology to tableware) – will be on site to bring the most up-to-date collections and new wave thinking to buyers. Expect to see a real focus on hygiene and forward-thinking innovation as companies pull out all the stops to keep hospitality ticking over. Signs of a resurgence in HoReCa, with shows such as HOSTMilano and the planned return of Hall 6.0 at Ambiente, are to be broadly welcomed. They are a nod towards global recovery and a hint that light does, indeed, reside at the end of the tunnel. On that note, we caught up with some industry faces for our Talking Tables edit on pages 16 and 18, we wanted to learn how hospitality has fared and more than that, how they see the recovery process playing out. Interestingly Amefa’s Benoit Desoutter gave credit to the return of global trade shows for helping to bolster the industry. “We expect to be back on the 2019 volume in 2022. Being able to go to international fairs again will contribute significantly to the recovery. During the Sirha in Lyon, Restaurant Show in London and Gastvrij Rotterdam we were very pleased with the quantity of visitors and the quality of meetings. A majority of end users are coming to us with interesting refurbishment projects or new openings, the mood of actors globally is quite positive. Next up is HOSTMilano and we again expect a successful food service fair.” Echoing what Benoit says,
Bauscher’s Andrea Täuber adds recovery will vary in each region. “How quickly the industry recovers varies greatly from country to country. In some regions, the hope is to reach 2019 levels as early as 2022, while in others it will probably take until 2025 or even longer. Regardless of the country, city tourism is still suffering greatly due to the lack of major events, including trade shows. The resort hotel industry, on the other hand, is benefiting in some countries because there is less long-distance travel. The open question is to what extent business trips will take place again or whether they will be permanently reduced by video conferencing.” Meanwhile, with HOSTMilano just around the corner, we preview some of the top tier brands who will be showcasing their up-to-the-minute collections from Dibbern to Vista Alegre – you’ll find them on pages 36 and 38. We also profile some great hospitality focused brands such as Bonna on page 32, we interview LSA International’s Claudia Caldarola on pages 20 and 21 to learn more about their operation and on pages 26 and 27 Valda Goodfellow gives us insight into the most hot-to-trot colourways – think blue! Not to mention Stölzle Lausitz who are our cover stars this month. You’ll find them exhibiting as HOST, of course, but in the meantime turn to page 34 to find out more from them.
“With HOSTMilano just around the corner, we preview some top tier brands“
Mairead Wilmot Get social with
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HoReCa October 2021
10 News A round-up of HoReCa stories 12 New Products All that is fresh
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14 Trend: Organic Natural shapes and shades for hospitality 16 Talking Tables Industry experts share their views 20 In Focus: LSA International 22 Meet the Designer See what inspires Maham Anjum 24 Category: Glassware New ideas for hospitality glassware 26 Column: Valda Goodfellow True blue hue 28 Trend: Industrial Subtle glamour in darker undertones 32 In Focus: Bonna 34 In Focus: Stölzle Lausitz 36 Show Preview: HOST 40 In focus: Porland 42 Interview: Ambiente insights
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28 The views of the contributors expressed in this journal are not necessarily those of the publisher or Lema Publishing Ltd. Comments, letters and criticism are welcome.
HoReCa News The Restaurant Group opts for Yumpingo Yumpingo, the guest experience management platform for hospitality, has been selected by The Restaurant Group’s Leisure Division to drive optimal guest experiences throughout its Frankie and Benny’s, Chiquito, Coast to Coast, Est, Filling Station, and Firejacks brands. After a successful pilot in April, TRG’s Leisure division progressed its partnership with Yumpingo across all of its 126 sites. TRG’s Leisure division teams now receive over 2,000 live reviews per venue, per month, with Yumpingo’s proprietary one-minute review process.
Villeroy & Boch extends Gabi Schupp’s contract Gabi Schupp, the woman responsible for Villeroy & Boch’s dining & lifestyle divison has had her contact extended until 2025. She was appointed to the management board in 2019 with responsibility for dining & lifestyle, a division which has grown to include home accessories and gifts. “The extension of Gabi Schupp’s mandate demonstrates the continuity and stability in the company’s management,” says Andreas Schmid, chairman of the supervisory board of Villeroy & Boch AG. “Gabi Schupp continues to consistently drive forward the ongoing reorientation of the Dining & Lifestyle Division and successfully positions it to meet future demands. We look forward to continuing our cooperation.”
“Yumpingo offers a solution to keep our frontline teams focused on the areas of improvement that will have the greatest impact. Receiving that level of insight with Yumpingo’s Smart Actions has already proven to drive action where it matters most,” said Jon Knight, managing director of leisure and concessions business. Yumpingo’s newly released Smart Actions, the prescriptive analytics component within the platform, builds a weekly game plan for GMs that helps them address critical guest feedback impacting the customer experience.
New faces at The Ritz-Calton
Fabio Polidori
Kazakhstan’s premier hotel, The Ritz-Carlton, Astana, has announced new faces leading the F&B team. Nicolas Vienne steps in as the head of the Food & Beverage department while Fabio Polidori joins as the hotel’s executive chef. “These new appointments are sure to set a great pace for new gastronomic achievements. We believe that the vast experience of our new colleagues will provide for exciting collaborations and events in the culinary world of Kazakhstan’s capital,” said Tony Coveney, the general manager of The Ritz-Carlton, Astana.
Impeccable taste The Impeccable Pig has been named AA Inn of the Year 2021. Open for just three years, the Co. Durham venue is known for its eclectic décor and luxury accommodation. Pierre Bertolotti, general manager, is delighted to have been recognised with the prestigious award. “It’s fantastic to be named AA Inn of the Year 2021, especially at a time which has been such a challenge for all those in the industry,” he says..
Pictured: David Gill, Marc Hardy, Pierre Bertolotti and John Adamson
Casablanca calling
Image: Rosa’s Thai Café
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Nicolas Vienne
Thai food aficionados in UK cities such as London, Liverpool and Manchester will no doubt be familiar with Rosa’s Thai Café – a restaurant chain giving glorious ode to Thai cuisine. Here, they demonstrate perfectly just how the vibrate colourways of the Casablanca by Dalebrook range from BauscherHepp makes their food sing.
On trend… industrial chic
With more and more hospitality venues tapping into industrial chic, we look at tableware options to fit the brief. From Porcel comes two impactful collections which fit the industrial creative vibe beautifully. London is an audacious collection that brings a luxurious element to the table through the colour black. Each piece is topped in black reactive ink, creating an original and modern decoration with sophisticated blemishes and a unique texture. Meanwhile, Argentatus is an authentic and distinct Porcel collection. The singularity of the collection stems from the platinum halos, contrasting with the delicate white porcelain. Every single piece is painted by hand with a brush, creating a set of similar but unexampled items. Turn to page 28 to see more.
AB Concept designs Four Season Hong Kong’s new cocktail bar Argo, the Four Seasons Hong Kong’s cocktail bar has been reimagined by the design team at AB Concept. Inspired by a traditional conservatory, Argo boasts sweeping architectural curves and a palette that incorporates rich textures, floral patterns, and sophisticated finishes. AB Concept has created a luxurious and flexible space that will function for the hotel from morning through to night. “Our vision for Argo was to create a new destination bar that suits the vibrant scene in the city and does justice to the stunning Victoria Harbour views while also striking a balance between function and aesthetics. "Our design concept was inspired by a conservatory and we wanted this to be conveyed in many of the thoughtful details throughout the bar, from the use of mirrors to reflect the incredible views and give an immense sense of light and depth to the space to the array of critters framed on the wall by artist Raku Inoue,” said Ed Ng, co-founder of AB Concept. The furniture throughout has been designed by AB Concept and custom made specifically for Argo to perfectly suit the evolving functions of the space and needs of guests. Custom patterned tables feature floral patterns inspired by the design and paying homage to the conservatory concept.
Creating theatre “Dining today is about telling a story with food, and we provide the blank canvas on which a chef can realise their vision. Theatrical serving has been on the rise, with restaurants and hotels striving to make going out for a meal a memorable and highly Instagrammable experience. Think mixed materials such as glass and wood, distinctive shapes and unique details, such as textured or hand-painted finishes.” Claudia Caldarola, LSA International’s senior sales manager on what type of aesthetic is trending in restaurants at the moment. Turn to page 20 to see our full interview with Claudia.
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No matter the hospitality venue, here are some new products to help set the scene and get the job done
Perfect placemats
Blue Pheasant has a range of different placemats to suit a variety of establishments. The Amelia is classic sisal placemat available in three sizes with refreshing frills that makes every day dining instantly interesting. Swirling abaca braids command attention on the Freda placemat which is available in three neutral shades - apricot, grey and natural. While the Hanson charger is a natural wonder in lightweight, yet strong, hand-woven water hyacinth. www.bluepheasant.com
Golden contours
Maris d’Or is a fresh collection with a beautiful shape designed by Porcel with an original contour and elegant golden outline. The name comes from the Latin Maris - “of the sea”. The wavy curves around each piece resemble soft movements of the waves. The shimmer of this gold finish enhances the porcelain and the detailed texture, alluding to the reflection of sunbeam on sea waves. www.porcel.com
Innovative partnership
Feeling formal
Regal is a sleek bone china collection in pure white which is elevated by its embossed design and luxurious finish. Art Noveau inspired petal relief work adds a spark to this otherwise elegant formal collection from Lazzaro. www.lazzaro.in
WMF Professional Coffee Machines rely on local partners the world over to provide quality machines to customers from innovative self-service stores to modern luxury hotels. At the outlets of the system catering chain “UPPETIT” from St. Petersburg they rely on the WMF 1500 S machines, which are provided and serviced by WMF partner “RusHOLTS”. The WMF fully automatic machines are used at four of the franchise’s outlets. Thanks to the high daily capacity of the machines, sales of coffee beverages have increased by 25 per cent. The trade and service partners make a decisive contribution to the positive reputation of the WMF brand around the world with their technical expertise and market knowledge. www.wmf.com
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April 5 – 8, 2022 Forty One Madison showrooms are open year-round by appoinment Connect with us on 41Madison.com
Alessi ARC ARC Cardinal BauscherHepp Inc. B.I.A. Cordon Bleu Blue Pheasant Bormioli Rocco Glass Cambridge Silversmiths Casafina Certified International Christofle Circle Jay Glass Costa Nova Creative Tops Crystal Bohemia Daum-Haviland Degrenne Paris Denby USA Deshoulières Ercuis FIESTA® Gibson Homewares Ginori 1735 Godinger Group Gourmet Settings Hampton Forge Herend Hermès Homer Laughlin China Iittala J. Seignolles
41Madison.com A Rudin Family Building
The Jay Companies Jia Wei Lifestyle John Jenkins Hospitality joseph joseph Juliska Kosta Boda L’OBJET La Rochère LAV Lee’s Group International Lenox Corporation Libbey LSA International Luigi Bormioli MATCH Mepra Mottahedeh Mr. Christmas Nambé Nikko Ceramics Noritake Nude Glass Oneida Orrefors Pasabahce USA Porland Portmeirion Prima Design Puiforcat Qualia Glass R Squared
RAK Porcelain Raynaud Reed & Barton REVOL Ricci Argentieri Riedel Crystal Robert Haviland and C.Parlon Robinson Home Products Rosenthal USA Royal Albert Royal Copenhagen Royal Doulton Royal Limoges Royal Worcester Saint-Louis Sambonet Spode Steve Dolce Marketing Stone + Lain TarHong Typhoon Homewares VIETRI Vidivi Villeroy & Boch Vista Alegre WMF Waterford Wax Lyrical Wedgwood William Yeoward Crystal Zrike Brands
Trends
Nikko
Organic Feature
Borderless beauty
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From Nikko comes Uyun, an original form evolved from the standard coupe style and rim style. By connecting the rim and dish with a gentle incline, the plate becomes borderless, enabling a freer range on how to present the dish. Uyun is a series inspired by Salar de Uyuni, a vast land of salt in Bolivia, South America. It has a characteristic smooth borderless form created in the image of the mystic spectacle of Salar de Uyuni or “the mirror of the heavens” in which all boundaries between sky and earth disappear.
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Perfect shape
From Mesa Ceramics comes two gorgeous options which perfectly epitomise the organic trend. Both Linfa and Xisto Cobalt fit the bill beautifully. Mesa Ceramics are taking on the HoReCa sector with Mesa Hotel developing tableware which reflects the style, passion, innovation and exclusivity of their partners.
The
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www.mesa-ceramics.com
At one with nature
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Organic shapes and shades continue to reign supreme in hospitality circles, we look at some of the choicest pieces available to restaurateurs…
Drawing on the energy of colours found in nature, Porcel’s Lush Forest is an intense dark blue and deep green glaze that feeds its inspiration from the outdoors. Lush Forest intends to be special and deliver a sophisticated approach to raw and earthen table trends. Each piece is brush gilded with gold, each surface is apparently similar but unique due to the hand-applied decoration, and the patterns are randomly determined during the firing process in the kiln. With this collection Porcel encourages clients to be bold in their table settings and mix these luxurious glazes with thin lines and delicate designs for unique and styled tables. www.porcel.com
When organic meets the Orient
Messa Ceramics
Porcel
Utopia
Utopia say that for them, organic doesn’t mean pedestrian rather their Japanese sub section Umami has a collection of bowls, plates and side dishes that are all hand crafted and give a natural, organic feel while maintaining the clean lines of the Orient. The collection is infused with the true spirit of the East, sourced direct from Japanese pottery producers, bringing together a collection rich in heritage and authenticity. The individual items can be used to add depth and texture to more contemporary dishes or for traditional oriental serves. www.utopia-tableware.com
Crafting a look Villeroy & Bock
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The Crafted collection from like. by Villeroy & Boch features a surprising fresh and modern pottery look. A special reactive glaze applied to premium porcelain results in different colour effects every time, so each item is one of a kind. This makes Crafted ideal for hip food stylings and trendy table settings for casual dining. www.villeroy-boch.com
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Talking tables
Seven industry experts give their views on the hospitality industry, its recovery and what trends are proving popular
Bauscher
Unique Hospitality Products
Andrea Täuber, head of sales excellence
John O’Byrne, owner
How long do you estimate it will take the hospitality industry to recover from the past 18 months? How quickly the industry recovers varies greatly from country to country. In some regions, the hope is to reach 2019 levels as early as 2022, while in others it will probably take until 2025 or even longer. Regardless of the country, city tourism is still suffering greatly due to the lack of major events, including trade shows. The resort hotel industry, on the other hand, is benefiting in some countries because there is less long-distance travel. The open question is to what extent business trips will take place again or whether they will be permanently reduced by video conferencing. What type of product aesthetic are restaurants seeking out at the moment? People are looking for deceleration – even when it comes to eating. Accordingly, restaurants are focusing more and more on creating an ambience of well-being. Bauscher’s new collection Scope provides a suitable platform for relaxed dining. It invites chefs to present new food trends in their own personal style. Scope focuses with decided simplicity. The minimalism of the bowls represent the impression of the original form. Scope varies this sleekness with a large range of pure white and delicately colored glazed articles. Striking statements are placing porcelain items with a new fine-structured rod relief. The different effects make Scope interesting for a variety range of cuisine styles.
How long do you estimate it will take the hospitality industry to recover from the past 18 months? Once international travel resumes fully the recovery will be quick, however the two biggest issues facing the hospitality industry is stock and staff. These two problems will hamper the recovery and already in Ireland we are seeing hotels reduce the number of rooms available and restaurants reduce opening hours. Are you encountering any supply issues getting product to and from the UK, and if so, how are you tackling it? We are based in Ireland and only deal with a handful of UK suppliers but in every case there are terrible delays – an order that took three or four days to get from the UK, now takes two weeks at least. The extra costs of VAT at point of entry, duty and customs charges mean we will not look to take on any more UK based companies. The only way around these issues is for UK based companies to put stock in an EU warehouse and serve the EU market this way. To counter the delays we have been forced to increase the level of stock we hold. What type of product aesthetic are restaurants seeking out at the moment? At the moment restaurants are just replacing broken items and they are looking for cost effective and easy to get items given the stock issues with many items produced in the Far East. I think it will be a little longer before we see an appetite for new items but I think we will see new trends emerge in early 2022.
Amefa
Benoit Desoutter, group food service director How long do you estimate it will take the hospitality industry to recover from the past 18 months? We expect to be back on the 2019 volume in 2022. Being able to go to international fairs again will contribute significantly to the recovery. During the Sirha in Lyon, Restaurant Show in London and Gastvrij Rotterdam we were very pleased with the quantity of visitors and the quality of meetings. A majority of end users are coming to us with interesting refurbishment projects or new openings, the mood of actors globally is quite positive. Next up is Host Milano and we again expect a successful Food Service fair. Are you encountering any supply issues getting product to and from the UK, and if so, how are you tackling it? We did experience some difficulties and delays the first weeks after Brexit, however this adaptation period was only temporarily. It is now going smooth as our team have been able to gain more knowledge and experience with this new situation. What type of product aesthetic are restaurants seeking out at the moment? It remains a combination of British traditional patterns, timeless designs and new trends. Coloured flatware, laser decorations on the handle and multi material flatware have all been developments that inspire restaurants. We have noticed an increase in the number of restaurants that are seeking these trendy products.
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create spaces that sustain us
trade.lsa-international.com
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Martin van der Mei, managing director How long do you estimate it will take the hospitality industry to recover from the past 18 months? We have made several analyses. If we define 2019 as the norm, then I expect the entire HoReCa industry to recover in the second and third quarters of 2022. However, this will be quite different in the individual sectors. While restaurants and convenience stores will reach 2019 levels by the end of 2021, the hotel industry - including cruise lines - will not recover until significantly later. Are you encountering any supply issues getting product to and from the UK, and if so, how are you tackling it? We anticipated shipping and customs complications at a very early stage and set up a warehouse in the UK. This served as a temporary buffer until our logistics teams could make the necessary system adjustments. As they developed very effective and quick solutions, we do not have any significant delivery, transport or customs problems.
Koransha
Nobu Kimoto, director at NY sales office How long do you estimate it will take the hospitality industry to recover from the past 18 months? In the United States, the hospitality industry has recovered significantly in the last few months. Some restaurants are even busier than they were before the pandemic. Especially in New York, a large number of new restaurants have opened for the next holiday season. On the other hand, in Japan, the state of emergency was lifted on October 1, but it is still limited to business until 8 pm, and everyone is hesitant to eat out. I think it will take at least the next two years for the Japanese hospitality industry to fully recover from the last 18 months. Are you encountering any supply issues getting product to and from the UK, and if so, how are you tackling it? We have been able to run our factory only a few times a week because of the pandemic and the state of emergency and it caused the delay of supplying our products into the market in general. What type of product aesthetic are restaurants seeking out at the moment? I would say they are looking for simple yet elegant designs which stimulates chefs’ creativity. But not only that, they are looking for a story behind the products and they appreciate knowing the story.
Riedel, Spiegelau and Nachtmann (RSN.UK) Stephen McGraw, managing director How long do you estimate it will take the hospitality industry to recover from the past 18 months? Although our sales to this sector were badly hit during 2020, and also during the very early part of 2021, orders for our glassware ranges are now very strong and are running at a higher than normal level. We expect our total annual business to hospitality customers this year to be close to normal and are anticipating growth in 2022. In addition to the reopening of the sector, sales are being driven by a large number of new hotel and restaurant openings at present. Are you encountering any supply issues getting product to and from the UK, and if so, how are you tackling it? Generally not. We have experienced a few small delays at times, due to a combination of high demand, Brexit and the shortage of lorry drivers. However, any such delays have generally been limited to less than 24 or 48 hours. Mostly, when we bring in deliveries from mainland Europe, into the UK, we do so door-to-door on full dedicated 40ft trailers and so we have more control of timelines and delivery dates this way.
Stölzle Lausitz
Jan Zschiesche, head of export How long do you estimate it will take the hospitality industry to recover from the past 18 months? No doubt the hospitality industry was badly affected by the pandemic. It will take a long time until the industry will fully recover. However, the people working in our industry are very creative and have lots of passion and excitement. I am very hopeful that there will be new concepts and ideas coming up which will help the industry to recover. Are you encountering any supply issues getting product to and from the UK, and if so, how are you tackling it? Due to the new customs regulations since Brexit we have been facing longer lead times for deliveries to our UK distribution partners. We had to adjust our stock levels as well as product mix to guarantee availability and fast service to our hospitality customers. 18 TABLEWARE INTERNATIONAL: HoReCa
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“Buying less, buying better, owning for longer” LSA International’s senior sales manager Claudia Caldarola talks to HoReCA about hospitality reopening, sustainable design and what their customers want
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Talking trends…
“If we have learned anything lately, it’s the value of versatility. Of being able to adapt and to do more with what we have. Smaller and more sustainably produced collections are a necessity, creating pieces that can be enjoyed for longer. Rather than designing according to trends, our intention is to consider how products might serve a greater purpose and enhance the environment: improving our surroundings while leaving less of an impact on the earth.”
Examples include distinctive products for room amenities, unique tableware for fine dining experiences, luxury bar drinkware, unique decorative objects as well as re-orders of some of our best-selling products. Customers consistently return to LSA because they have known the brand for years, they can rely on us and are more comfortable buying from an established supplier.
Claudia Caldarola
How has business been since the hospitality industry reopened and life has returned to somewhat normalcy in the UK? Customers are delighted to be back in business and to have opened their doors again, reaching out with procurement requests for both new projects as well as replenishments. Despite it still seeming slow getting back to normal, we can tell how eager this industry is to get back to prepandemic levels of trading.
What are your customers looking for at the moment? The majority of requests are aimed at sourcing exclusive products, items that can make the difference and help uplift service offering.
Tell us about the AW ‘21 collection. Versatility adds intrinsic value and longevity to an object and our AW21 collection has been designed to allow you to do more with less. AW21 features vases which are also lanterns, tumblers which may be used for water, wine or cocktails, and containers designed for storage in the kitchen, bedroom or bathroom. Throughout the collection we continue to use sustainable materials, such as FSC-certified wood, and our infinitely recyclable primary material, glass.
Have you noticed any permanent changes in what restaurants/ hotels or individual consumers want? We are seeing increased requests for items with domes or lids for food safety and hygiene reasons. We’re also noticing demand for
versatile products that can be used differently. Tealight holders and vases are still as popular as ever as well as distinctive drinkware for special menus with a point of difference.
LSA International crosses several categories from tableware, drinkware, interiors and gifts, when designing new ranges do you target specific segments or try to have ranges that cover multiple categories? We design for people with the aim of understanding the purpose and the environment in which our products are used. We seek to create products which enhance the simple rituals of daily life - whether that’s lingering over a morning espresso, hosting a cocktail party or arranging fresh flowers. Crossing categories and materials, our collections are designed to complement one another while offering a reflection of individual style. We also imagine how a piece, originally bought for a specific use, may be repurposed and given a new lease of life over time. Buying less, buying better, owning for longer.
A thoughtful and sustainable approach to design which creates something considered, something of intrinsic value.
Sustainability and products that are made with recycled materials and are recyclable are no longer trends but what consumers expect. What do you have that meets these needs?
Conscious of design, provenance and craft, sustainability is at the core of what we do. Glass, our primary material, is made from natural and abundant raw materials and infinitely recyclable. We also use recycled glass material in selected collections, transforming discarded bottles and jars into useful products. However, a truly sustainable approach goes beyond materials - our intention is to create useful, relevant products which endure in quality and style, a responsible approach which aims to create something of value. Designing for the present, using techniques from the past, without compromising the future. Making the environment a little better – for you, and for the planet. TABLEWARE INTERNATIONAL 21
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Lavan, Kuwait
Handcrafted for Horeca
Designer Maham Anjum is inspired by handcrafted pottery techniques to re-imagine goods for the hospitality market as she reveals How did you get into product design?
I have been inspired by artisans making pottery on the roadside, carving spoons or fettling a piece of porcelain at a factory. I studied Fine Art but was drawn to objects that have function. I studied Ceramic Design at Central St Martins where I was introduced to the world of the innovations and history of ceramics.
What inspires your designs?
Pottery techniques have had a fundamental impact on my approach to design. I am trying to re-introduce a creative approach to materials and production methods to the needs of the market. Queensberry Hunt, 22 TABLEWARE INTERNATIONAL: HoReCa
my mentors, have had a huge impact on my approach to design. There is much to learn from the long and rich history of ceramics in experimenting with materials and production techniques. As David Queensberry said recently, “To achieve anything in your own life you need to appreciate what has been done in the past.”
Do you have a favourite collection or piece that you have worked on?
“Pottery techniques have had a fundamental impact on my approach to design”
That is hard to say, most projects I take on have excited me and made me think inside out.
I have been fortunate to work with some of the most amazing chefs and factories. Chai cups for Asma Khan of Darjeeling Express are a favourite though. Plus, the Torn plates for Vineet Bhatias VBL. Vivek Singh of the Cinnamon Restaurants and I have worked on various ranges over the past decade. Spice range for Steelite which has been technically exciting too.
Do you find working for the HoReCa segment is different to other consumer products?
In my experience in hospitality, one needs to be in direct collaboration with the client. I work closely with the chefs and restaurants, interior designers where the focus is food
Darjeeling Express images by Ming Tan-Evans
Spice for Steelite
and how to elevate the dining experience. Retail is different, where it is mostly dependent on trends/pantones.
You’ve recently worked on a collection for Steelite, what can you tell me about that?
The Spice collection at Steelite is a culmination of the work I have done for restaurants and chefs in the past few years. I worked closely with Andrew Klemicki, Design Director at Steelite to create a range that would have handmade quality despite being mass produced. I have a hands on approach to my design work, creating prototypes for every piece in the range. There are certain considerations for hospitality such as stackability, edge chip resistance and the Spice range is designed to be flexible in use in either bar food, a tapas bar or in a fine dining context. It is a range that can we used on its own or used as accent pieces to sit comfortably alongside
The Spice collection is vitrified stoneware that has the look of hand-thrown terracotta but with the durability for HoReCa use porcelain or bone china. We chose to keep the outside matt, similar to the handmade pieces from my workshop. To create a tactile and visual contrast between the semi matt glazed inside and a matt outside. The glaze effects of semi matt in neutral colours are used so that the food is the main focus whether dining inside or alfresco. It has been a technically demanding project and has taken time to develop, we have had to adapt processes and techniques to adhere to Steelite’s standards. One of the best aspects of working with Steelite has been working with passionate team which
“A good HoReCa product makes a good canvas for plating and presentation with equal consideration to function”
functions more like a family, from sourcing and product development to the marketing.
good canvas for plating and presentation with equal consideration to function.
What changes have you noticed when it comes to design over the past few years?
Who are some of the brands, designers or businesses that you have worked with?
There has been an emphasis on products that are handcrafted or give a hand-made look. There is an emphasis on breaking the perfect, breaking boundaries and conventions. In the past chefs and potters would work together, for example the chef would say to the potter my beans aren’t cooking properly and the potter would make the neck of the pot narrow to allow the lentils to retain the steam. I find that we work like this now with chefs but in a 21st century context.
In your opinion, what makes a good HoReCa product? A product that makes a
I’ve worked with chefs and restaurants in the UK, EU and South Asia and Middle East. Along with many brands and companies including Steelite, Narumi, Royal Crown Derby, Midaya Ceramics, Jamie Oliver, Habitat, House of Fraser, David Mellor Shop. There has also been Chef Asma Khan, Coya Restaurants, Vineet Bhatia, Cinnamon Restaurants, Palomar, London, and Tickton Grange Boutique Hotel.
What is your ultimate design goal?
To continue perusing and progressing developing products and techniques to produce lasting functional designs.
www.mahamanjum.co.uk TABLEWARE INTERNATIONAL: HoReCa 23
Categor y Gla ssware Feature a
Clean
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H o Re
lines
Contemporary styling with clean lines is a hot trend in HoReCa glassware this year, but sustainability and durability continue to be important factors as we discover from some of the industry’s experts
Claudia Caldarola
senior sales manager, LSA International
What makes your glassware hospitality-friendly? Complex hand production methods are used to transform raw materials to our exacting standards, ensuring every product offers enduring, quality craftsmanship and genuine sense of originality. Our collections range from simple, durable, dishwasher-safe drinkware to distinctive handmade barware, centrepiece mixed-material serving pieces to unique, statement decorative designs. Anticipating trends in food, wine and design, we make innovative yet practical additions to the range to meet the evolving demands of the market, with selected pieces designed specifically to respond to the needs of discerning hospitality professionals.
Any trends driving product development? More than ever, buyers are conscious of sustainability, and are looking for products that have scrupulous standards when it comes to sourcing, materials and manufacturing. Conscious of design, provenance and craft, sustainability is at the core of what we do - a responsible approach which aims to create something of value. Our intention is to create useful, relevant products which endure in quality and style. Designing for the present, using techniques from the past, without compromising the future. Many of our products are mouthblown such as the Rum Mixer Glass or Gin Cocktail Range. The Gin Cocktail Jug and Stirrer features a flared base and tapered glass stirrer for a contemporary, clean finish. Co-ordinating glassware in a range of shapes and sizes ensure this collection is practical and timeless for a multitude of hospitality settings. We also use recycled glass material in selected collections, transforming discarded bottles and jars into useful products. This is a category we are further exploring with more releases planned. www.lsa-international.com
Josh Rammel
marketing manager, Utopia
What makes your glassware hospitality-friendly?
Any trends driving product development?
Glassware needs to stand up to use in a busy hospitality environment. All the glassware Utopia supplies is rigorously tested to stand up to the wear of the HoReCa industry. It’s about making the right choice for the particular use. If glassware is in a high use environment then toughened (tempered) glass is the right solution as it is designed to be safe and extra strong. Similarly, fine dining glassware still needs strength but also needs refinement and sophistication. Utopia offers a range of Ion shielded ultra-fine glassware in the Stem Zero range. Stacking glasses are great for bars where space is a premium or usage high. Lined, CA versions are essential in pubs, bars and restaurants where drink servings must be monitored and accurate.
There is a trend towards short serves for cocktails, speciality glasses in beer and angular shapes for wine glasses. Establishments are always looking to stamp their own personality on their serves. When it comes to retro cocktails, the glass is the defining factor in the customer’s perception of the drink. Glassware is the way to showcase the variety in drinks and create a standout presentation. Smaller sizes with clean cut lines continue to work really well. Raffles and Savage are standouts in the cocktail scene. Raffles is a fine cut crystal collection evoking the style, fun, frivolity and passion for life of the roaring twenties. Meanwhile the delicate Savage minimalist collection offers refined style allowing the contents to become the star.
Let’s look at ... Mystique
www.utopia-tableware.com
The Mystique Crystalline collection from Ravenhead is an elegant range of stemware and tumblers made from lead-free crystal for a timeless look with exceptional quality, durability and is dishwasher safe. Designed with a contemporary shape, fine rims and tall, seamless stems, the collection comprises wine, martini, brandy, mixer and hi-ball glasses with generous capacities, great for quenching your thirst. www.rayware.co.uk
24 TABLEWARE INTERNATIONAL: HoReCa
A NEW GL A NEWASS SENSA TION
MAKE ROOM FOR LAV IN YOUR LIFE
TIME TO CELEBRATE Merry moments
F2D
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Column G&G C
H o Re
The tide of fashion for many years dictated that earthy tones rather than vibrant colours became the palette of choice. This was mainly due to what I call the ‘Noma effect’
True blue
hue...
Summer 2021 will be marked by a lot of things, and the colour blue will be one of them, writes Valda Goodfellow…
I
sn’t it strange how you suddenly see images everywhere of a style, or a shape or a colour, that simply wasn’t in your consciousness yesterday? I don’t know if trends are led by the fashion industry, what’s in the news, or a yearning for things out-of-reach, but one thing’s for certain, this summer has been dominated by influences of nature. From organic curves to vibrant greens, yellows and blues, nature’s forces have been everywhere. Maybe it’s because we were all yearning for holidays by the sea
that were denied us for so long, that blue became the colour of summer 2021, but never before in the hospitality sector has blue been a colour that chefs wanted to use a lot of – until now. Blue was always thought of as a bit of a difficult colour to use with food. Yes, it is an amazing colour to serve seafood on. Lobster, for instance, looks fantastic against a deep ocean blue. But apart from seafood and desserts, no one really chose blue as a colour to mix and match into a service. A few years ago, we discovered the most amazing blue plates
26 TABLEWARE INTERNATIONAL: HoReCa
from Montgolfier. We instantly made it a feature of our collection for Fine Dining, the dramatic reactive glaze adding extra drama and depth to the most creative dishes. Back then, it was really the food artists that chose to use the plate and when they did, my goodness, it looked incredible. But in the main, it wasn’t a colour that people made part of their regular service. The tide of fashion for many years dictated that earthy tones rather than vibrant colours became the palette of choice. This was mainly due to what I call the ‘Noma effect’. Noma
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.
F2D
created a cultural storm in our industry with its nature-inspired, hand-crafted tableware, so much so that the trend for stoneware is still so strong. Stoneware manufacturers everywhere should give thanks every day for such an enduring influence on their livelihoods. So, at the start of summer 2021, when we all emerged with cautious excitement into a hopeful new season, the collective mood seemed to gravitate towards more joyous colours. It was as if we all wanted to see things that made us feel happy and maybe more connected to nature. Suddenly blue became a colour that everyone was asking for in our showroom. Mainly led by casual dining concepts, the use of blue in the service mix has been so big that we have struggled to keep up with demand. Two great examples of
the most popular plates this summer have been Fine 2 Dine’s atmospheric Nova plates; and Bonna’s Ore in blue. Both of these brands offer fantastic style options, bringing new creations to the market that always seem to hit the right note for what’s happening now. There has also been a strong trend in mixing blue patterned plates into main service, especially with white or natural golden tones. We haven’t seen a full-on nautical theme but everyone wants a touch of ‘ocean blue’ now in their mix. Take Bonna’s incredibly popular Calif plate, teamed with a Fine 2 Dine Nova bowl and Luca Salmon plate. A statement presentation that looks eclectic but effortlessly stylish. But it isn’t just casual dining that has dipped into the blue trend this summer. One of our most enduring brands,
Valda’s top tip!
Costa Nova’s Alchemille Leaf in forest green will be a massive favourite this autumn because it’s shape and colour are simply stunning.
Montgolfier
Never before in the hospitality sector has blue been a colour that chefs wanted to use a lot of – until now Montgolfier, proves yet again that that they suit the mood. Their Boreal Blue is the one that epitomises the way to create impact and has become yet again, one of our biggest sellers this summer. While their new Shine Plate in Adeli, proves that blue isn’t just for fish, it is tipped to be a classic. We have also seen the return of white in Fine Dining, but what we call ‘white with a twist’. Even here, blue has crept into the mix with Hering Berlin’s Blue Silent range provides a great choice for favourite feature plate. It’s concentrated deep blue centre is perfectly framed by the generous rim in matt white that offers discerning chefs a perfect plating canvas. I am amazed at how our manufacturers have continued to innovate through the challenges of the last two years. We are seeing exciting new developments coming from every one of our producers and some are continuing with the theme of
using nature as their inspiration. Figgjo has just launched its Ela range, think oatmeal, sand, unripe olives and sunsets. Costa Nova’s Alchemille Leaf in forest green will be a massive favourite this autumn because it’s shape and colour are simply stunning. Fine 2 Dine (which always has its finger on the trend pulse) has introduced the Atlas and Halo ranges which manage to incorporate the blue theme into these tonal collections, using greenish-blue on the Atlas décor and on Halo, the blue is tempered with golden hues which will ensure it can be seamlessly added into existing concepts but really make a statement. A new season brings its own sense of promise and I really think this autumn, for all its challenges, will be a vintage year. I, for one, can’t wait for the bounteous harvest that will come our way in terms of new products, but for now, I will quite happily continue to float along, dreaming of the ocean in my own blue heaven. TABLEWARE INTERNATIONAL 27
Trends
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Industrial Feature
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Utilitarian chic
With clean lines, fine walls and a linear, textured finish, LSA International’s versatile and utilitarian Gio and Gio Line collections can be used to complement a variety of industrial settings, from casual to high end. Several of LSA’s decorative collections feature contemporary architectural shapes to complement minimalist spaces, such as Metropole, Rotunda and Modular. www.lsa-international.com
Industrial revolution
An industrial aesthetic doesn’t have to mean cold, rather it speaks of subtle glamour – black and grey undertones are bolstered by chic design and sleek, clean lines
Modern to the max
The trend for strikingly modern tableware has been growing over the past few years. In response, Utopia has launched ranges like Omega and Apollo. Omega features plates and bowls with a striking outer wall and a natural mottled look and a shallow bowl in a dramatic black. It creates a perfect foil for a chef’s creation, with a sturdy yet stylish look that offers a contemporary alternative to conventional plates. Made of hard wearing vitrified porcelain and available in 26cm and 18.5cm diameters. Meanwhile, the Apollo range combines raw metallic tones and subtle texturing to bring out the vibrancy of food. The subtle contours catch the light in different ways, adding to the table setting’s atmosphere. This is a really exciting tableware range, made of vitrified porcelain. Apollo is available in two striking colourways, pewter and bronze. www.utopia-tableware.com
28 TABLEWARE INTERNATIONAL: HoReCa
Clean lines
Hoteliers and restaurateurs can say hello to three different cutlery models from WMF Professional and HEPP all in an exciting , impactful black. Best of all, there are no long waiting times because the products are permanently in stock. Note the Sara collection by WMF Professional is available in black, as are Profile and Chippendale by Hepp. Both Hepp and WMF Professional come together under the umbrella of the proHeq company. www.proheq.de
Beauty in black
Tapping into the industrial trend, T&G presents a collection of natural wood black buffet and counter display items. Choose from a selection of gastronorms, table caddies, crates, glass storage jars and utensil pots. This is a collection of serveware, storage and presentation pieces which will enhance any hotel, pub, bar and restaurant.
www.tg-woodware.com/catering
Stylish cut
The Viners Assure 6-piece Knife Block Set comprises square tip kitchen knives with a stylish display block and is a perfectly safe addition to your kitchen. The soft touch knife block uses fibre rods allowing knives to be easily stored in any order by just sliding them in place without damaging the blades. Each knife comes with a soft touch handle for comfort and grip. The blades have a unique square tip design to maximise safety but not compromise performance. This knife set comes with a 10-year guarantee and has rust-resistant stainless-steel blades that are non-stick coated and tempered to keep their edges sharp. www.rayware.co.uk
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Product Spotlight Bonna HoR
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The beauty
in Bonna
Since 2014, Bonna has taken centre stage as one of the world’s premiere HoReCa manufacturers and suppliers – we take a closer look at the company which produces 40 million products annually
W
h en Kar Porselen established its HoReCa brand Bonna – created to operate in the hotel, restaurant and cafe sector – in 2014, they had a vision. The company wanted to offer
make an impact in new export markets. While mainly exporting products to Europe, Russia and Latin America, the company is also targeting growth in the UK, Spain, France, Germany and Russia. They key to their success, they believe, is their winning combination of design and style coupled with key benefits such as edge chip warranty, scratch resistance and ability to withstand high temperature.
Sustainable production
personalised products and solutions for the differing needs of global eateries. And that they have done. Offering their clients signature collections from homegrown and international designers, Bonna produces more than 40 million products annually from two facilities in Kocaeli / Çayırova and Bilecik/Pazaryeri. Priding itself on its innovative and pioneering works, Bonna crafts different, dynamic, innovative and unusual designs – their motto: ‘inspiring the taste of the future from today’.
Fact!
80 per cent of Bonna’s wastewater is 24 TABLEWARE HoReCa recycled andINTERNATIONAL: reused in production
New market targets
Today, Bonna combines technology and innovative perspective with Kar Porselen’s experience. In 2020, Bonna boasted 60 per cent of sales in exports and 40 per cent in the domestic market, all the while continuing to
www.bonnaporcelain.co.uk
By incorporating ethical standards into the entire production process, the brand acts with values that adopt quality, sustainability, respect for nature and life. Bonna, which operates with a responsible production approach towards the environment and society, continues to be a pioneer in the sector with its efficient use of resources in production processes. In Bonna factories, where the latest technologies are used, savings in the use of natural gas and electricity are targeted, while important steps are being taken for sustainable production. Within this scope, 80 per cent of electricity savings are achieved through the arrangements made in the machines, while 80 per cent of the wastewater is recycled and reused in production. In addition, packaging materials used for Bonna products are made from recycled material. By integrating nextgeneration technological systems into its facilities and production processes, Bonna continues its goal of turning its entire product portfolio into sustainable products by 2025.
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The new
lightness Stölzle Lausitz has created a stemware series that is made by machine but with the characteristics and aesthetics of mouth-blown glass. The STARlight series offers lightness and high-end appeal, from the distinguished German manufacturer Although it has only just begun, STARlight is already a success story for Stölzle Lausitz – the stemware series combines everything that distinguishes the German glass manufacturer: a gracefully drawn slim stem, a gentle thin walled bowl and a timeless design. Machine glass manufacturers have long been trying to match the aesthetics
process, but with STARlight we have done it. We thus clearly blur the line between mouthblown glass and machine glass,” explains Stölzle Lausitz’s marketing manager Saskia Schimann. “The stem has a diameter that is about ten per cent smaller than that of conventional machine-made glasses. And the goblet also has a noticeably thinner wall thickness compared to other glasses from machine production.”
“We clearly blur the line between mouth-blown glass and machine glass” and quality of mouth-blown glassware. A first step in this direction was the drawn stem, which Stölzle Lausitz has mastered to perfection. The seamless transition between goblet and stem and the seamless stem itself are key features of almost all Stölzle Lausitz’s glass series. Therefore, it was only logical for the traditional glass manufacturer to tackle the next step: the thickness of the glass. “Mouth-blown glasses are characterised precisely by their lightness due to optimal glass distribution. Achieving this was a long
STARlight is a pure stem glass series and includes a burgundy, Bordeaux, red wine and white wine glass as well as a Champagne flute. Thanks to its rather restrained timeless design, the series can be combined well and is therefore suitable for many areas. Think high-end gastronomy, 5-star hotels and wine bars. WineBank, a private club for wine lovers with locations in Europe and the USA, is now equipping all its new wine clubs with STARlight. And the end customers also appreciate Stölzle Lausitz’s premium series very much, ensuring hgh quality wines will feel at home.
Did you know? Stölzle Lausitz have been manufacturing glass since 1889. 34 TABLEWARE INTERNATIONAL: HoReCa
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Preview Host HoR
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The Arcturus Group
The Arcturus Group will join HOST with a complete range to meet the needs of the most demanding professional customers. The Sambonet Infinity project expresses excellence in design. An exclusive capsule collection to inspire chefs and to suggest new ways of serving. Elements to impress guests and to create unique experiences. With Arzberg Joyn and Rosenthal Profi Easy & Casual, the porcelain range is enriched with coloured stoneware. Warmth, naturalness and romanticism of trendy ceramics for mise-en-place where minimalism meets handcrafted suggestions. Colour and material research are the leading themes of Arthur Krupp’s new collections. Inspired by botany, craftsmanship, ancient ethnic textiles or industrial style, dinnerware opens up a dialogue with the location and contemporary lifestyle. Not only new must-have tools, but also a digital storytelling about passion and expertise: Paderno presents its last social media campaign about Michelin-starred chef Alfredo Russo and his cooking performance. Sambonet Paderno Hall 9P Stand M11, M17, N12, N18, Rosenthal Hall 9P Stand N11
Event ready
HOSTMilano is opening its doors this month, running from 22 to 26 October, and the industry is more than ready to welcome it back… What? HostMILANO | When? 22-26 October, 2021 | Where? Fiera Milano | Web? host.fieramilano.it
Bonna We don’t need to hammer home the obvious – the hospitality industry has taken a battering over the past 18 months but the return of HOSTMilano heralds a new start. And boy we ready for it! The international hospitality exhibition has attracted some reassuringly big names – Villeroy & Boch, Serax, Steelite – join hundreds of other exhibitors all bringing a potent mix of everything from tableware to technology. Excitingly, visitors to HostMILANO will be treated to an intoxicating selection of everything that makes the hospitality industry so vibrant from the grand prix of Italian coffee bars, where 15 high-level Italian barista battle it out to be crowed champion, through to Ristorazione 4.0 where FIPE – Federazione Italiana Pubblici Esercizi – will present on digital innovation in the restaurant and bar sector. There will also be masterclasses, a HoReCa academy and even the Panettone World Championships. Not to mention top class tableware. Visit host.fieramilano.it to learn more about the show. 36 TABLEWARE INTERNATIONAL: HoReCa
Dibbern
Bonna will showcase its ecofriendly Prints collection at HOST, a collection made from 100 per cent recycled material. The company collaborated with WWF Turkey to create the rustic collection in which each piece is inspired by the tail and footprints of threatened species. Of the collection, Bonna says: “With every Prints product that can be put on the table, it is possible to draw attention to living creatures whose future is in danger and to make them leave another mark on the world. Hall 9P Stand R09 S10 Dibbern x Public Coffee Roasters is borne from a meeting of great minds which came about when Dibbern met with the Keshishian brothers by chance at an Easter bonfire. There, they all agreed that fine porcelain and high-quality coffee belong hand in hand and a desire to combine craftsmanship, quality, aesthetics, taste and sustainability fueled the realisation of this project. Dibbern’s fine bone china coffee filter was created through know-how and the highest quality standards. Compelling timeless design and knowledge of the perfect extraction complete the filter and the collaborative project. Hall 9P Stand C11
Vista Alegre
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Preview Host In Foe cus HoR C
Vista Alegre’s Chefs’ Collection is an example of exquisite design meeting exquisite craftsmanship and creativity. Tapping into some of the finest culinary minds, Chefs’ Collection is a marrying of Vista Alegre design with the creativity and practicality demanded by the cuisine of excellence. This year, the novelties are Fluctus by Chef Luiz Filipe Souza, Totem by Hermanos Torres, Bordado by Chef Luis Pestana and Alma by Chef Juan Amador. Meanwhile, with O! MOON Spanish designer Santos Bregaña evokes the senses, providing light and thus amplifying the qualities of all recipes. These are very distinct pieces, combined with an organic balance that will leave no-one indifferent. Hall 9P Stand E11 F12
Villeroy & Boch
Paşabahçe
Paşabahçe will showcase an expansion of Aware, its 100 per cent recycled collection, at HOST. Launched with four products in 2020, it now includes 25 products consisting of glasses, mugs, stemware, jars and carafes. It was inspired by the turquoise color of the Bosphorus, and brings together sustainability, aesthetics and style. Paşabahçe developed the Aware Collection based on its vision of leaving a better world for future generations in line with Şişecam’s Care for Next sustainability approach. Hall 9P Stand B11 C12
At this year’s HOST, V&B Hospitality Dining & Lifestyle will be presenting its wide range of porcelain for all occasions. The new Stella Cosmo and MetroChic collections will impress demanding chefs and guests alike. While Stella Cosmo surprises with fascinating new shapes, MetroChic opens up extensive scope for individual table displays in the fine dining sector. Following the “nature and naturalness” trend in gastronomy, Villeroy & Boch showcases its successful The Rock collection, which is inspired by slate and now offers new shapes. Featuring a surprising fresh and modern pottery look on Premium Porcelain, Crafted Blueberry is perfect for the Casual Dining scene. And with Coffee To Go and To Go & To Stay, Villeroy & Boch presents smart outdoor solutions for restaurants. Hall 9P Stand D11 E12
Serax
Acclaimed chef Yotam Ottolenghi has collaborated with Serax to bring a riotous collection of colour to market. The appropriately named Feast will launch at HOST Milan and sees the chef partner with Italian artist Ivo Bisignano to create a remarkably joyous collection. “Ivo is a good friend as well as a soul-mate for the creative process in all Ottolenghi graphics,” Yotam Ottolenghi says. “His art, in whatever medium, is honest, expressive, bold, joyful and colourful. Attributes we strive to achieve in our food.” Serax says Feast is a reflection “of everything its creator stands for”, explaining the range of expressive tableware was created with the most joyful of gatherings in mind: coming together with friends and family, sharing food and exchanging stories. See the collection on the Serax booth in Hall 9P Stand C17 D18. 38 TABLEWARE INTERNATIONAL: HoReCa
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Interview Ambiente HoR
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Key diary dates:
Ambiente runs from 11 to 15 February 2022
Ambiente returns… After a year’s absence, Ambiente is back and making up for lost time. We caught up with Thomas Kastl, director Ambiente dining, to learn more about the 2022 event and how hospitality will play a crucial role… Ambiente is returning in February 2022, how are plans going for the show? Every day we talk to our customers who want to be at the upcoming Ambiente to present their products live. That’s why we’re delighted that the world’s largest consumer goods fair is also a set date for the industry in 2022. Especially after the pandemic period, the trade needs new impulses to boost consumption, the trade fair experience on site and direct ordering. Ambiente will return next year with its proven structure of Dining, Living and Giving, and Global Sourcing will again be an integral part of the
Fact!
fair. In order to implement safety and hygiene measures, the layout in the halls has been adapted accordingly. However, the basic structure of the Dining halls will all be occupied as usual and we will also have a HoReCa hall again in 6.0.
“We will certainly see a lot of products and Are exhibitor numbers where innovations you expected given the related to uncertainty around trade shows globally over the past hygiene and two years? The effects of the Corona pandemic safe food at will certainly still be felt at the first Ambiente Ambiente since the outbreak of the pandemic - also in terms of exhibitor 2022”
Brands such as Alfi, Alessi, Brabantia, Fiskars, Nude, Stelton and Tramontina have all signed up for Ambiente 2022
42 TABLEWARE INTERNATIONAL: HoReCa
and visitor numbers from severely affected countries. Open borders and the smoothest possible international travel are essential for our trade fairs. From a global perspective, there are still restrictions here at the moment. However, in view of the worldwide progress in vaccination and testing possibilities, we are optimistic about the future. Reason for this is also given by the many well-known companies that have already registered for Ambiente 2022 and have clearly expressed their interest in participating. These include dining brands such as Alfi, Alessi, Brabantia, Fiskars, Nude, Stelton, Tramontina and many more.
What is planned for the HoReCa Hall? What can visitors expect? The HoReCa hall, which was launched in 2020, was a great success and the perfect contact point for decisionmakers in the hospitality segment - including hotel chains, restaurant
Thomas says…
“Among the companies that have already made firm commitments to us for the HoReCa hall are BHS with its brands Bauscher and Schönwald, Bonna, Kütahya, Porland, RAK, Steelite and V&B Hospitality Dining & Lifestyle.” owners, catering companies, cruiselines and airlines. At the upcoming Ambiente, exhibitors will once again be presenting their latest collections there and inviting visitors to the latest insights from the front-of-house sector. In addition, we will again have a HoReCa Academy, where top speakers will provide an in-depth outlook on relevant industry trends. As we all know, the HoReCa industry was hit very hard by the Corona pandemic and related lockdowns. We are therefore all the more pleased that almost all exhibitors from 2020 have signed up again for Hall 6.0 in 2022. This is a great signal: the HoReCa industry is alive and well and ready for the re-start after Corona.
What trends are you predicting will be prominent in HoReCa in 2022? Due to the pandemic, hygienecompliant solutions for buffets and also for serving food have gained in importance in the HoReCa sector. I’m thinking, for example, of the use of cloches, which we were previously used to in the star sector in particular. We will certainly see a lot of products and innovations related to hygiene and safe food at Ambiente 2022.
The HoReCa Academy is back in 2022, can you tell us more about it? The HoReCa Academy celebrated its premiere at Ambiente 2020 with an international lineup of top hospitality experts and entrepreneurs. The diverse program ranged from successful fitout concepts by renowned hospitality designers, new approaches by entrepreneurs to panel discussions. In 2022, we would again like to offer industry experts a platform with the HoReCa Academy to share their know-how and exchange ideas with participants on current trends. I am already excited to see what new topics the next HoReCa Academy will cover and what is currently moving the industry.
What safety measures have been put in place for the event? Messe Frankfurt’s safety and hygiene concept takes into account all the requirements of the relevant authorities and the public health department. Specifically, this currently involves measures such as the requirement to provide negative proof of Corona,
Did you know?
Hall 6.0 will once again be Ambiente’s designated HoReCa hall contact tracking, 100 per cent fresh air
“It is a daily supply, generous design of halls and entrances to maintain safety distances, challenge intensive cleaning measures, a hygieneadapted catering concept, and the to deal proven wearing of mouth and nose with the protection. If new legal regulations come into force, our protection and planning hygiene concept is adapted accordingly. All measures are summarized clearly and and updated daily on the Messe Frankfurt execution of website. As you can see, we have already taken all precautions to ensure that all trade fairs trade show participants can feel safe at Ambiente 2022. in Corona The situation with Covid is times, but constantly changing, how are you staying on top of things? this is now It is a daily challenge to deal with the planning and execution of trade fairs simply in Corona times, but this is now simply part of our part of our business. We do our best and have already been able to hold business” successful and safe events again at the Frankfurt exhibition grounds. If new legal regulations come into force, our safety and hygiene concept is updated accordingly. And we have set up a special Corona Health & Safety Line for all questions relating to trade fair participation in Corona times. TABLEWARE INTERNATIONAL: HoReCa 43
the show
11. – 15. 2. 2022
GLOBALLY UNITED Ambiente is the pioneering international trade fair for the hotel, restaurant and catering sectors. It offers expertise, a huge array of products, the latest design trends and a venue for knowledge exchange. It gives a global overview across all segments and opens a window onto the future. Ambiente is the consumer goods market. Information at ambiente.messefrankfurt.com/horeca Tel. +44 (0) 14 83 48 39 84 info@uk.messefrankfurt.com
72724_AM_Anzeige_Tableware_International • FOGRA 39 • CMYK • bs |
Motiv Horeca
FRANKFURT / MAIN
