Welcome to the latest issue of HoReCa, brought to you from the Tableware national team. Now that we are o cially in Q4, it will be interesting to see how 2022 will end up comparing to 2021. Despite a cost- of-living crisis unveiling itself (in the UK at least), there remains a degree of optimism that – actually – people will seek to escape the overhanging fruits of doom and gloom. And if they have ex tra money to spend, it will be spent on hospitality and enter tainment. Good news for venues and good news for suppliers. But let ’s wait to see how the next few months transpir the trauma of the past number of years, the sec steeled for whatever the economy has to throw at it.
What an exciting HoReCa we have for you this month, primarily due to Host opening its doors in Milan any moment now. Host is one of the most highly-anticipated events in the hospitality calendar and it’s a show which rightly deserves the attention it gets. Held every two years, it attracts quality suppliers and buyers with several tableware providers – Mesa Ceramics and Ardacam for example – testing the waters for the rst time. They will be joined by some stalwarts such as Amefa, Costa Nova, Steelite, Sambonet, WMF, RAK, Narumi – the list goes on. It's de nitely a show for those who absolutely want to be in the know – turn to page 42 for our six-page preview of the event.
Our cover story goes to Wilmax who tell us about the versatile Monolith range on page 18 while on page 40, Cerve – who will also be at Host – tell us about their new launches for the Vidivi brand. Another company at Host will be Stölzle Lausitz and they have a lovely launch to talk about. Cocoon is a special one for them, it was imagined by Leopold Grupp, CEO of Stölzle Lausitz, who wanted to create a collection which would unify the most exceptional attributes of a wine glass into a singular, harmonious design. It’s well worth a visit to the Stölzle Lausitz stand at Host to check it out.
This issue of HoReCa, therefore, has lots of ne products, industr y opinions and trends to sink your teeth into, including a super inter view with master sommelier Matthieu Longuère who is now wine development manager at the acclaimed Le Cor Bleu London. He gives us some real insight into what makes wine sing, and yes, the glass really does have a par t to play. One of the key things I wanted to was, when it comes to the glass – does it really matter if its handmade or manufactured?
who
“Not always,” Matthieu told me. “The main di ence is nancial. I rst look at the thick ness of the glass and the way the di erent par ts are joined manufactured glasses look very clumsy, some you would not even notice.” You can read more from him on page 22.
tor opinions in our Wilmax give us some insight into their vast assor tments on page 18. essional bring us up to speed on one of their must-have collec or the hospitality sec on page 24 while our friends at Ambiente give us an update on the HoReCa hall on page 28. All this and much mor
Following the success of his debut collaboration with the V&A, Richard Brendon has developed an homage to the decorative floral designs popular in the late 18th and early 19th century. (Although the designer has turned the historically popular flowers into dragons to add a mythical eastern twist.) The Dragon Flower motif has been developed across a range of bone china dinnerware with inspiration taken from European manufacturers who were inspired by the porcelain which came from Japan and China. Two English manufacturers, Spode and Derby, were particularly intrigued by Japanese Imari porcelain, named after the port in Japan from which it set sail. Dragon Flower is Richard Brendon’s homage to the decorative floral designs of this era, but with a mythical eastern twist by turning the flowers into dragons.
Gabi Schupp has been appointed CEO of Villeroy & Boch, taking effect from 1 January 2024. She will take over the role from Frank Göring. In addition, the contract of CFO Dr Markus Warncke has been extended.
“I am very happy that by appointing Gabi Schupp we have a highly successful and skilled manager from within our own ranks to take on this great responsibility,” said Andreas Schmid, chairman of the supervisory board.
Over a period of almost five years prior to this appointment, Gabi Schupp and her management team have strategically repositioned the Dining & Lifestyle Division, putting it on a sound, sustainable ground, both structurally and commercially. This has included a realignment of the marketing, sales and supply chain strategies. As a result, sales and revenue have risen significantly in a challenging environment.
Costa Nova’s handcrafted stoneware products combine enticing design, functionality, and durability to make it a unique brand in the hospitality industry. The brand is present in some of the most well-known hotels & restaurants all over the world.
Visit www.costanovaprofessional.pt/en/hotels-and-restaurants to see a full list of where they are present. Some of their recently acquired clients, in the US, include CASINO, Vicky’s, and Little’s Oyster Bar.
“I’ve been working with Steelite for 20 plus years and not once has Steelite sat still, every season a must-have range has been designed that sits perfectly with my restaurant, my food and my customers.”
Simon Hulstone from The Elephant, Torquay, on why he works with Steelite.CASINO Little's Oyster Bar
Luzerne has announced that two of its leaders have stepped into the role of CEOs, reshaping the company’s trajectory.
Elaine Lek and Selina Tang will lead their respective business units, injecting a renewed spirit of growth and innovation.
Elaine’s seasoned leadership will guide Luzerne Brands and Corporate Group, while Selina takes the helm at Luzerne Fujian Group.
Luzerne says its board has “unwavering confidence in their ability to inspire and excel sets the stage for a remarkable era”.
Mesa Ceramics is making its debut at Host this year and expectations are high, having already won the Smart Label Award, a competition organised by FieraMilano, with PoliDesign in the Smart Label Innovation category. Natura Yuki wins the third international award, after the German Design Award 2023 and the Iconic Awards: Innovative Interior 2023, for the uniqueness of its eco-friendly design decoration and production process. The award ceremony will take place on 13 October at Host Milano. Mesa Ceramics will join other key hospitality suppliers at Host. Turn to page 42 for more on the trade fair.
Bolsius Professional has partnered with the Institute of Hospitality (IoH), the professional body for managers working and studying in hospitality. Together, Bolsius Professional and the Institute of Hospitality will provide expert advice for the hospitality, leisure and tourism industries, with a view to help organisations and professionals create welcoming hospitality spaces for guests.
Steelite International recently announced the opening of a new warehouse in Europe. The new facility, located in Schiphol Logistics Park in Rozenburg NH, will allow Steelite International better serve its customers in Europe.
Spanning 10,000 square meters, the warehouse will stock more than 1,400 SKUs with over 600,000 pieces of stock. The strategic location of the warehouse, in proximity to Schiphol Airport and direct roads to the rest of the Netherlands, makes it an excellent base for logistics. The ability to have multiple shipments per week between the UK and EU warehouses, as well as multiple shipping dates per week to partners in mainland Europe, will improve delivery times and customer satisfaction.
Narumi was inspired by two contrasting colours in the creation of its Queen's Garden collection. Red, which is commonly used for celebratory occasions in Asia, and green, which naturally enhances various types of food. The collection colourways can be used on their own or mixed and matched. The ornate design features peonies, butterflies and birds making it especially suitable for luxury lounges.
As Ardacam makes its entry into the HoReCa market, exhibiting at Host for the first time, the brand says they have noted an increase in demand for serveware and complementary products in bars. While they specialise in serveware, they say they “continue to develop new products in this field by following the changing trends”. Turn to page 28 to see some more barware products.
Two new collections have been added to the Steelite portfolio. The iconic Craft line has been given an ontrend new hue as the hospitality giant adds Aqua to its colour line-up. Craft Aqua coordinates beautifully with Craft White which offers a natural coastal theme.
Meanwhile, Steelite has partnered with potter Sam Gordon to create a unique collection of stoneware –Gembrook by Off Grid Studio.
Gembrook is where Sam Gordon’s studio is nestled in a state forest, inspiring the colour of the range.
The collection boasts a fully vitrified clay body, decorated with a reactive glaze, resulting in an extremely practical and versatile suite of tableware. Available in white and gray.
www.steelite.com
The Fine2Dine brand has extended its popular Line collection to now include plates. The bowl-focussed assortment has been bolstered by a range of plates which the brand says will expand presentation options for chefs. Featuring complementary colourways –brown, blue, grey, black and green – Line is an extensive porcelain range characterised by different sizes, shapes and colours, finished with a reactive glaze.
www.fine2dine.com
Sambonet has launched a new buffet system entirely open to customisation.
Developed and designed in Italy, Radici features a unique, functional concept combining full modularity and versatility.
The buffet system boasts almost two hundred items and revolutionises the brand's HoReCa offering. Able to adapt to the demands of multistar hotels and smaller venues, Radici offers stylistic variety matching painted stainlesssteel structures with nature-inspired materials. Wood, polyrattan, iron and stoneware are complementary to each other and offer unique aesthetic versatility, adaptable to every service type and location mood.
www.sambonet.com
WMF Professional will launching two new porcelain collections: BALANCE and AVA at Host.
BALANCE is made of hard porcelain and offers a new design approach next to the successful SYNERGY porcelain collection. The range comprises basic items as well as Signature pieces which can be used in an extremely versatile way.
AVA is WMF’s first porcelain collection made of fine bone china. It is extremely light and translucent, and perfectly suited for fine dining. The comprehensive range covers all needs and offers the perfect stage for masterfully created dishes.
In addition, WMF Professional is launching a new cutlery collection. SHADE has a very distinct design language, combining organic and geometric shapes in a unique way.
www.wmfprofessional.com
Terra Nova by Fortessa was born out of the desire to innovate a new, modern design language with a new sustainable material - Eco Gres Sand, a ceramic clay made of 90 per cent recycled stoneware. With Terra Nova, award-winning designer Carsten Gollnick combines the beauty of the irregularity and unpredictability of natural forms with the comforting laws of geometry, which themselves are also found in nature Terra Nova is both a casual dining collection and an accent collection thanks to its unique range of plates and bowls. Its diverse range of items, with different eating surfaces and heights, allows for an accentuated and sensual presentation.
www.united-tables.com
Well versed in creating top-tier collections for the hospitality industry, Wilmax does not hold back with Monolith, a collection o ering fresh ideas for elegantly contrasting table settings.
Classic vitri ed porcelain is given an update with the collection being inspired by nature's variety of textures, timeless colourways and natural forms. The brand tells us Monolith was designed to symbolise the in nity of the universe, calmness and inviolability.
And while this all plays to the assortment’s overall appeal, where Monolith really stands apart is the variety of product choice it o ers operators.
Plates are supplied in rectangular, square and round for serving aperitifs and main courses, and there is also salad bowls, serving dishes, and much more. The shape of the collection is elegant and minimalistic in keeping with latest trends, while the simplicity of lines is enriched by the collection’s natural texture, which has been achieved with a special matte glaze.
Crucially, Monolith comes in ve di erent sub-lines. The SlateStone line imitates fashionable slate products, but is, in fact, vitri ed porcelain with the look and texture of a natural stone.
WhiteStone is a new interpretation of Wilmax’s time-honoured ne porcelain collection. In this new version, the white matte glaze gives porcelain the texture and look of travertine in pure white colour.
The porcelain tableware from the SandStone line is designed to echo the colour and structure of sand ripples on desert dunes.
Meanwhile, Croco resembles crocodile skin while WoodStone brings to mind the texture of reclaimed burnt wood.
Wilmax encourage venues to explore Monolith’s endless creative possibilities – di erent sub-lines can be used in a monochrome table setting or can be combined to create more subtle,
or contrast colour combinations, for example. The collection also blends seamlessly with materials such as stainless steel, acacia wood, glass or bamboo.
Take SlateStone, in combination with Wilmax’s black cutlery it creates a perfect monochrome noir look. It also serves as a good background for bright dishes adding drama in presentation. This subline look is favoured by Asian restaurants, the brand tells us.
Wilamx also suggests mixing dishes from the WhiteStone and BlackStone sublines to give a setting an art deco touch. This, the brand says, is a contrasting combination which makes an impact with stainless steel, as well as glass accents in a table setting.
Meanwhile, table settings using SlateStone with SandStone o er a more subtle combination. Pair with acacia products and bronze coloured cutlery for the ultimate rustic design.
WhiteStone and SandStone create an elegant aesthetic, ideal when complemented with natural bamboo and glassware.
The Croco range is an accent line which adds a touch of the wild to presentations. The round porcelain plates and rectangular dishes come in two colours – black and bronze. Use it in combination with acacia or bamboo products to create a perfect natural mix, says Wilmax.
Meanwhile, the WoodStone serving dish is made of porcelain, covered with matte black glaze and has a pattern that repeats the texture of a wooden log – perfect for the original presentation of appetisers with sauces which can be placed in a special recess in the centre.
As with all Wilmax products, the Monolith collection is designed for intensive use and is suitable for both professional and home environments.
Undoubtedly, Monolith is a collection which keeps on giving – to learn more visit wilmax.uk.
From Wilmax , the versatile Monolith collection – with its contemporary, wide ranging aesthetic – is elevating dining experiences. HoReCa explores a range which offers endless possibilitiesSlateStone SandStone WhiteStone
As London enjoys an explosion in popularity of West African restaurants – we highlight collections designed to enhance foods from different cultures from small plates for tapas to collections made for Far Eastern fusion and everything in between…
Restaurants have never been so diverse; food options have never been so open and there is no shortage of fantastic restaurants doing things differently. As London enjoys a notable increase in popularity in West African restaurants – is there anyone who doesn’t want to go to Akoko? – we wanted to highlight some great plating options for food from a myriad of cultures from tapas to Far Eastern fusion to Itameshi.
First up, the talented Maham Anjum’s thoughtfully crafted Maham Spice collection for Steelite which is cleverly designed to suit a range of cuisines. Made of vitrified stoneware which features the look of hand-thrown terracotta with durability for commercial food service. The unglazed terracotta outside is complemented by a coloured reactive glaze on the inside, featuring an assortment of colours fashioned for the current trends in the market – think Sea Salt, Cardamom, Saffron and Pink Peppercorn.
A change of pace now with Naurmi’s very chic Oblong Tray from the Sense collection, really perfect in size and shape for upscale sushi
dishes. The tray boasts a flat, oblong surface while its corners are shaped to resemble Japanese paper craft –notable as this also makes it easier to hold the tray during service.
From the United Tables by Zwiesel stable there are plenty of options catering for sharing plates and smaller bites, regardless of cuisine.
“Shared dining formats that bring people together at the table are being updated,” the brand tells us. “The trend of sharing and the use of small plates and bowls is covered by a broad variety of plates, bowls and dipping dishes of all shapes and sizes in the product range offered by United Tables by Zwiesel. To be able to serve this trend, restaurateurs need a broad variety of plates, dipping dishes and bowls just as unique as the dishes they contain. Using them in creative combinations makes for an exciting overall picture at the table that stimulates appetite and conversation at the same time. That’s what these products are made for from the beginning.”
The brand suggests Salema by Fortessa as ideal for dips and sauces, but also for small snacks. A natural shaping and a colour gradient from
brown to light blue and beige brings calmness and serenity to the table. While the Villetta Bowls – also by Fortessa – in either a dark grey or a metallic look are a striking accent within any table setting.
Utopia , of course, have lots of options too. They have developed three distinctive capsule collections ideal for Japanese dishes. Isumi, Tokyo and Osaka combine natural colours and unusual forms in a way that perfectly balances handmade authentic looks with the precision and hard-wearing nature demanded by HoReCa businesses.
Meanwhile Cadiz is a collection inspired by the vivid colours and complex geometries of the magnificent Alhambra palace in Spain. It includes plates and bowls in a range of sizes.
For adding notes of fine dining to pan-Asian cuisine, the Oxy collection consists of oval and round coupe plates, rectangular platters, a selection of bowls and small square dishes for presenting condiments and garnish.
With so many varied and exciting options allowing chefs to set the cultural scene for plating, there is very little excuse for getting it wrong.
Charlie Martens is self-taught. After years in the HoReCa business distributing tableware, glassware and cutlery, Charlie had an epiphany – he realised he could probably do it better himself. And he was right.
Next year, his brand – Studio Mattes – will celebrate its 10th anniversary, and Charlie’s plates are desired by some of the best chefs in the business. But it all started small. Giving some background into how he
began to design tabletop, the 47-year-old father of two tells Tableware International’s Mairead Wilmot: “Most of my clients were looking for innovative tableware and I would help them in their search. After several years I started cooperating with local potters and after spending hours in their studios, I came upon the idea of creating tableware myself. I thought I could do it better.”
Charlie began creating without any design experience: “It was just a hobby,” he says, “but I spent hours and hours reading and experimenting – just trying to make the world a little more beautiful in my own way.”
Eventually, Charlie’s work was
picked up by top chefs like the three-Michelin starred Mauro Colagreco, Kobe Desramault – the youngest Belgian chef to ever be awarded a Michelin star – and Jonnie Boer, head chef at the three-star restaurant De Librije in Zwolle. From there Studio Mattes has grown to become one of the most acclaimed suppliers of creative tabletop to the business.
But who the Belgian designer works with is select – very
select indeed. Studio Mattes collaborates with some of the world’s best chefs but also with a new generation of forwardthinking creatives.
“We work with around 15 restaurants from the world’s 50 Best Restaurants. And with younger chefs who are trying to make a difference by putting their own stamp on what they think gastronomy and hospitality should be. About 90 per cent of our business is export. From Canada to China to Norway to Singapore to Dubai, we work with distributors, or directly with the chefs.”
Interestingly, Charlie says
“I’m not a ceramicist. I just make plates in any material that might be interesting to use”
About 90 per cent of Studio Mattes business is export. From Canada to China to Norway to Singapore to Dubai, they work with distributors, or directly with the chefs.Closed hollow bowl MILA bowl + walnut support plate
he doesn’t consider his pieces art. “I don’t make art, but something functional, so both form and function are important. My plates are only complete when the chef does something with them. I am the support – the help – for the chef!”
The creative process for Charlie is a naturally evolving one, ideas come spontaneously, sometimes they come too quickly, and he adds them to his “ideas list”.
“Every new creation needs weeks of testing before it can go into production and that is not always easy when you have a full order book,” Charlie adds.
Studio Mattes crafts pieces in three materials – stoneware or ceramics, wood and mouthblown glass. “Actually, the material is secondary to what we do,” Charlie says. “I’m not a ceramicist. I just make plates in any material that
might be interesting to use. In production we use a lot of 3D prints. Technically it helps to adapt shapes fast.”
Bespoke work is where Studio Mattes comes into its own and collaborating with chefs is where Charlie feels comfortable.
“They give me input and I try to translate what they have in mind. Most of the chefs come to my studio to talk about their bespoke ideas and I show
from people who want to buy the plates they’ve been eating on. Once a year we do give private consumers an opportunity to buy our annual stock sale, which happens each December but next year when Studio Mattes turns 10 – we might have a surprise for the retail market!”
And what of his goal for Studio Mattes? That, he says, is to keep on growing.
“If we can continue with
them what’s possible and what is not. Often, we work with moodboards which I translate into a concept and samples. For me, it’s inspiring to translate the chef’s idea. We don’t make dishes, we complete signatures.”
Primarily, Studio Mattes has worked in the hospitality sphere, but Charlie teases a possible move into the retail space.
“We get a lot of questions
the top team we have, with the flow we’re in now, I would like to supply more markets in new continents. But more importantly, the goal is to increase the quality of our products every day. The balance between growing and increasing quality is our challenge.”
Visit www.studio-mattes.com to see more of Charlie’s work.
AllStudio Mattes products are handcrafted in a studio in Berbroek, Belgium and fired between 1250°C and 1300°C degrees to get the maximum strength.
“The balance between growing and increasing quality is our challenge”Perforated UFO plate Mouth blown craquelé stone plate Flower bowl
• Contemporary design
• Lightweight
• Thin walls
• Delicate stem
• Enhanced wine-tasting experience
From Stölzle Lausitz, the new Cocoon series has been beautifully designed for one purpose – to release avour. Newly launched this month, Cocoon will take centre stage at HOST and Ambiente. The brand tells HoReCa more about this exciting new collection…
Collection name?
Cocoon. The Cocoon Series o ers meticulously tailored glassware for Burgundy, Bordeaux, red wine, white wine and Champagne, along with modern (red/white) wine or drink tumblers for casual elegance.
How did the idea for the collection come about?
Cocoon was conceived by Mr. Leopold Grupp, the CEO of Stölzle Lausitz, driven by the goal of unifying the most exceptional attributes of a wine glass into a singular, harmonious design. The Cocoon Project marks the apex of our enduring commitment at
Stölzle Lausitz, melding unique design and aesthetics with uncompromising high-quality standards to elevate the winetasting experience through the glass’s sensory nesse. This ultimate creation emerges as a glass composed of two cocoons. Our dedication extended beyond design and craftsmanship; it entailed the meticulous integration of feedback and preferences from various sommeliers, wine producers, and wine enthusiasts. Traditionally, the creation of such intricate designs that meet every discerning requirement was the exclusive realm of mouth-blown wine glasses. Nevertheless, we achieved a momentous breakthrough last year by crafting glasses that not only rival their hand-blown counterparts in design but also embody the essence of lightness and elegance.
Tell us about the collection´s At the core of the Cocoon glasses lie two cocoon-inspired
USPs?
sections. The lower cocoon – the powerbox – features a basin that ends in an angular wall with an overhang. When swirled, the wine does not simply ow up the steep glass wall as usual but instead hits the edge and is thrown back into the glass. This turns the wine swirling into tumbling, which further enhances the aeration and movement of the wine, allowing the full complexity and unique aroma of the wine to unfold and be captured in the powerbox. The longer you leave your wine in Cocoon, the more its avour undergoes a metamorphosis. The transition between the lower and upper Cocoon can be compared to a stone quay where the waves of the sea crash. When the waves hit the quay, they leave behind spray that allows anyone who has ever stood by such a wall to inhale the rich scent of the sea into their lungs. Similar to this e ect on the quay wall, it also occurs on the wall of the powerbox. Upon the impact of the wine in the powerbox, all the wine’s aromas are released, lling the glass with an aromatic atmosphere.
powerbox, all the wine’s aromas are aromatic atmosphere. as
These aromas, also known as the bouquet, now gather in the upper cocoon of the glass. In this upper cocoon, after each swirl or tumble of the wine, a fresh, straightforward,
yet full bouquet is preserved. Every time the glass is set down and brought back to the nose, this bouquet is fully present and traceable - until the last sip.
Is the collection available in all global sales territories?
It will be soon available in over 120 countries.
What has reaction to the collection been like?
The Cocoon series unveils a contemporary and distinct design that sets it apart from traditional wine glasses. Our innovation pleasantly surprised many, and it was warmly received and embraced by those who discovered it. There are customers who feel overwhelmed by the modernity of the design but fall in love with it as soon as they take their rst sip from it, which turns every wine-drinking into a fascinating experience.
Where can we see Cocoon?
You can see Cocoon and Stölzle Lausitz’s latest innovations at Host in Milan (Hall 9P - stand R03) in October and Ambiente in Frankfurt in January.
Visit: www.stoelzle-lausitz.com
Designing barware which can withstand the rigours of the hospitality industry is a skill unto itself. From classic wine glasses to cool cocktails, we highlight a few options for professionals…
Created by NUDE design team, the Stem Zero collection has been crafted using NUDE’s revolutionary ‘Ion Shielding Technology’, a surface modi cation technique making it the world’s toughest, yet nest lead-free crystal glass that is beautifully strong. Designed to satisfy the most discerning wine connoisseur, the delicate design brings a weightlessness to the vessel, allowing one to fully savour the aroma and taste of the wine.
Sensuously shaped and e ortlessly graceful, the Volcano series consists of four eye-catching wine glasses with a uted shape that accentuates the winedrinking experience.
eu.nudeglass.com
One hunred and fty – that’s the number of items in Paderno’s barware collection!
From the Moscow mule mug to the martini glasses and Champagne utes, from the spectacular pumpkin and pineapple-shaped goblets to a line of original, exciting straws and stirrers, Paderno o ers a wide range of hygienic, reusable and eco-friendly stainless steel items - the perfect and stylish alternative to plastic. The brand’s extensive range focuses on adding value to all types of cocktails, through perfectly coordinated accessories in elegant gold, copper and black hues. The bar tools that, now more than ever, set the scene for the art of mixology. These items become an integral part of the style and decor of trendsetting bars.
Each article represents the idea or a precious suggestion to every professional barista who, between functionality and aesthetics, wants to make trendy and lively every proposal.
www.paderno.it
The new RCR Tiki glasses boast true Italian credentials being 100 per cent Made in Italy and designed together with industry experts. The glasses o er the ideal capacity for Tiki cocktails and much more. RCR’s products are 100 per cent recyclable while the RCR factory uses geothermal energy through photovoltaic panels and is considered a biomass plant. Interestingly, 40 per cent of water is recycled during the manufacturing process, and alongside reducing gas consumption, the factory is constantly aiming for environmental and ethical approaches.
www.steelite.com
The Pill, The Vikings, The Knobbed and Eddy – dash! are an eclectic series of glasses which make up Zieher’s Bar Collection. Made of particularly break-proof and temperature-resistant borosilicate glass, all glasses not only o er an extravagant outer shell, but with a capacity of up to 500 ml, also provide plenty of space for extraordinary experiments and countless recipes. Despite their di erences, all glasses are easy to combine and create possibilities that go far beyond serving a drink. Besides the taste, a haptic and visual experience is generated as well, which ful ls the basis of modern cocktail staging.
www.zieher.com
Delivering bespoke collections to high-end hotels is never an easy feat – perfection is not an option; it is a necessity. We learn more about the demands on suppliers from a F&B director, a designer and a brand…
Steven Gilbert, F&B director from Hilton Park Lane tells HoReCa why they have chosen Bespoke William Edwards for their statement afternoon tea
Tell us about the collection?
For our statement afternoon tea offer we opted for an adaptation of an existing WE design ‘Fizz’ for the core range through incorporation of colourways from Park Corner Brasserie, which is a nature inspired brasserie concept. Think greens and deep golds representing some of the colours you would find in Hyde Park at various times of the year. We also included a very subtly branded stand plate as well as a bespoke kid’s range of chinaware incorporating a Park Corner branded teddy bar as the ‘mascot’ for Kid’s afternoon tea.
How long it has been used in the hotel?
We officially opened the restaurant at the start of August with afternoon tea available as of 10 August between Thursday and Sunday, so a few months now.
Why was it chosen?
The ambition was to create a range that was both bespoke but also vibrant and not conventional in appearance. We wanted a modern aesthetic for a modern afternoon tea offer and think the fizz range with the colour scheme we’ve chosen fits the brief
perfectly. Similar for the kids range, we wanted a teddy bears picnic link so the bear was the obvious choice for design inspiration and by adding a bit of branding to the design gave the range that Park Corner personalisation as the finishing touch.
Is the collection bespoke to this venue?
Yes, on both counts, although the Fizz range exists in plain white.
How difficult is it to get a collection into a venue? I wouldn’t say it’s difficult but alignment on design
with various stakeholders involved in a total refurbishment project (including Hilton’s F&B brand team) gives the approval process an extra layer or two. Design of any serviceware is always so subjective and finding the right mix of design elements takes time. We had no fewer than three different prints run off and plates fired in various colour patterns before we found the right balance and all the while the clock was ticking towards our production time slot which if we missed would have delayed the launch of afternoon tea.
“We had no fewer than three different prints run off and plates fired in various colour patterns before we found the right balance”
Designer Richard Brendon tells us about creating the Concertina
Tell us about the collection?
The Concertina pattern we created for The Peninsula London takes inspiration from the interior architecture of the lobby; a space of true grandeur and elegance. We actually created new bone china shapes specifically for this project, including a footed teacup. This involved sourcing a foot turning machine which needed restoration just for this project, in order to originate a brand new teacup shape – something that hasn’t been done in Stoke-on-Trent in a very long time. Unique elements like the teacup really set this collection apart.
How long it has been used in the hotel? Since the opening of the hotel in September 2023.
Why was it chosen?
The Peninsula London is celebrating British heritage and skill throughout the hotel, and it was important to them to ensure this was consistent across tableware too. Britain’s ceramic heritage is a fascinating yet little known story, and every bone china collection we craft at Richard Brendon celebrates this history
The HEPP brand tells us why their silverware has been used in Berlin’s legendary Hotel Adlon Kempinski since 1907
Tell us about the collection?
Whether at breakfast on the Bel Etage or the legendary afternoon tea in the lobby next to the prominent elephant fountain, elegant silver pots for coffee and tea as well as representative étagères from HEPP underline the exclusive atmosphere. Champagne is served in a noble cooler with a view of the Brandenburg Gate, as at the bar or in the
Quarré restaurant. The classic and timeless elegance of the BAGUETTE cutlery collection and opulent candlesticks contribute to the festive atmosphere, especially at the banquet.
How long it has been used in the hotel?
When the Hotel Adlon opened in 1907, fine silver from the brothers Carl and Otto HEPP was already a fixture on the sumptuously laid tables of the hotel legend. Today, more than 115 years later, nothing has changed - the premium manufacturer HEPP is still one of the selected suppliers.
Why was it chosen?
The 5-star luxury hotel on Pariser Platz has always attached great importance to highquality materials that not only underline the noble ambience of the house, but also meet the high demands of the guests at all times. All elements on the laid table must therefore meet the highest standards. Accordingly, the preservation of the table silver is a top priority at this premium house, which is why there is a constant close exchange with HEPP’s “Service & Repair” department. The option of having silverware refurbished
as we continue to craft with master craftspeople in Stoke-on-Trent today.
Is the collection bespoke to this venue?
Yes, the collection is bespoke to The Peninsula London. It’s extremely important to ensure that every bespoke collection tells a story, so whilst standing out as a beautiful piece of tableware, it also fits seamlessly into its surroundings. It was created specifically for the hotel and the pattern truly reflects the unique space, bringing together cues from the grand fluted columns alongside the graceful, octagonal details in the coffered ceiling.
How difficult is it to get a collection into a venue?
While it’s not a simple process, it really is one of the most enjoyable and rewarding. The journey starts with just concepts and imagination, and it’s our role to bring that vision to life. Especially with a new opening like The Peninsula London, to see our bone china and designs come to life in the beautiful space they were destined to be is hugely exciting.
makes a decisive contribution to a long service life and is therefore particularly economical and sustainable.
Is the collection bespoke to this venue?
One service that is still particularly valued in the upscale gastronomy sector today is the customisation of silver cutlery or other hollowware. This is also the case at the Hotel Adlon Kempinski Berlin.
Throughout the history of our company, we have been mostly known for working
Founded by Paul and Valda Goodfellow, G & G Goodfellows is a highly creative design & Distribution Company with an amazing showroom in Little Portland Street. O ering 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 o ering 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.
with the UK’s best chefs on their independent restaurant projects. What is less known about is how we are working with groups to help them develop roll-out concepts across a number of sites. Surprisingly, this not only involves well-known chefs but also aspirational pub groups, restaurant groups and hotel groups.
In this age of internationalisation, particularly in hospitality, there is a need for operators like us to know a lot about international cuisines and dining preferences because now food tastes travel quickly across the globe through the instantaneous reach of social media.
We are used to having a huge diversity of cuisines in London. For the most part, we Brits are a sponge, having no national cuisine to speak of. But we have always adapted food to our own tastes
– Indian, Chinese and Italian for instance. Some of these dishes now bearing only a passing resemblance to their native origins.
In the past 15 years, we have seen the rise in popularity of Japanese, South American and
The ones that stand the test of time are those that do not rely on gimmicks but who are genuinely invested in delivering an experience that will delight diners so they return again and again.
But this is di cult to achieve
Scandinavian restaurants, some being merged and melded to create unique themes suited to each chef’s signature style.
It takes a lot to keep up with these trends, and luckily, we are a magnet for those wanting to present their food in a surprising and new way. In a restaurant scene as dynamic as London, it takes a lot to stand out from the crowd – new restaurants pop-up almost daily.
when the clientele is transient. If you need to appeal to tourists as well as regulars you need to achieve recognition quickly as a ‘must eat’ destination, while being mindful of engaging return spenders.
This is where groups who aim to capitalise on tourism as well as repeat business need to o er concepts that not only deliver on quality but also appeal to an extensive demographic. The food
Working with clients across the globe, Valda Goodfellow explains how being nimble and having the right support is crucial when supplying high-end hospitality
“For the most part, we Brits are a sponge, having no national cuisine to speak of. But we have always adapted food to our own tastes”Montgol er Montgol er Cookplay Montgol er
needs to have clarity of concept, be easy to recognise and o er some variety.
When it comes to tableware, we help with ensuring clarity of concept expressed through presentation of the food. We work with groups who usually fall into one of three categories; those who want to relaunch or create new concepts from within their UK base; those who are entering the UK and wish to ensure they can adapt their concept to UK tastes and lastly, those that are opening concepts abroad.
Increasingly, we are working with groups which need to have supply partners who understand the diversity of world cuisine concepts and who can help them innovate for a new market while having the supply chain and logistics to actually make it happen on time.
As we have the backing of our group, ECF of France, whose empire now stretches across 29 countries, and whose supply chain expertise is unrivalled, we are capable of taking our expertise to almost any destination, especially where internal supply chains lack some of the skills we have.
It is an irresistible option, especially for hospitality groups who need to move fast with partners they can trust and who move with the changing tastes of an increasingly discerning, knowledgeable and well-travelled customer base. This is even more so at the higher end of the quality scale, where it is becoming more di cult to surprise and delight, given how welltravelled the more a uent consumer of almost every nation is.
We are able to do it because we work with so many amazing producers cross the world who listen to our ideas and adapt to changing needs. And when it comes to hotels, our work is even more complicated as we help with everything including bu et concepts, bar concepts and foodbased room amenities.
Every culture likes to have a nod to their cultural heritage in addition to catering to international tastes. We don’t want to travel the world only to nd exactly the same things in Toronto as in Tokyo. However, diners do increasingly demand the same level of quality, and that’s where it is crucial we have an extensive range of manufacturers and artisans to draw on.
To give you an example, we recently helped a client in Doha realise a project he was struggling to complete with his local supplier. This project comprised a number of dining destinations within the property; including an Asian-themed main restaurant, a private dining room and a lobby lounge. Each destination had to be distinct and covered di erent styles of food, so it required a supplier which could understand these cuisines as well as innovate with suitable products. This client is part of a group that we already work with, so the trust was already there that we could deliver a complex and demanding project. Logistically, we combined deliveries from our
warehouse with direct deliveries where timescales were tight.
As to the products, for the Asian restaurant, we supplied a mix of Japanese items like the Jakuen Dish and the Ena Rock plate from Narumi to provide the essential ethnic authenticity mixed with more Europeanmade style in uences like the Lapillis plate from Montgol er, which sits beautifully with the Japanese items yet adds something totally fresh.
the Jo Plate and Gochi Dad, while Montgol er was used again to add a few surprises and larger food plates like the Planet Bowl and Shine Deep Bowl.
For the lounge and private dining room we o ered an outstanding mix of small plates, bowls and platforms, to provide the innovation, mixed with stunning design pieces from Cookplay, like
Mixing products is an art that has to work for each venue to t its individual purpose. We aim to do that with passion, imagination and food knowledge, and I am glad to say that it is a skill that travels very well indeed.
“Mixing products is an art”
As Ambiente approaches, the hospitality industry is rmly in the sights of fair organisers Messe Frankfurt with plenty of opportunities for bonding over business being created, particularly within the Ambiente Dining…
Ambiente returns to Messe Frankfurt in 2024, running from 26 – 30 January and the hospitality sector will play a major part in the trade fair’s programme. Re ecting growth in HoReCa, Messe Frankfurt have moved to increase oor space to allow for more exhibitors.
The HoReCa Academy, for example, is moving from Hall 11 to the foyer of the same hall to generate more exhibition space. They say the successful hall structure will be retained – but with optimisations to simplify the route around the hall for various target groups of buyers.
Speaking recently about the growth at the trade show in general, Philipp Ferger, Messe Frankfurt’s vice president consumer goods said: “We are growing both qualitatively and quantitatively: in terms of area, we are expanding by three new hall levels. And we are creating more space for our exhibitors’ presentations, as we are condensing the space in the
halls and additionally placing the supporting programme items in the foyers.”
Speci cally, the Ambiente Dining and Working areas will be expanded as will Global Sourcing: where the Table segment (10.2) and O ce & Stationery (10.0) will grow.
Considering how much hospitality is growing, the Consumer Good Fair is hosting a special online event on 8 November 2023 called Future of Hospitality – Innovative trends for successful restaurateurs.
Online registration is open now and those attending will hear Dolores Semeraro (tourism keynote speaker) speaking about ‘Sustainable and Actionable Hospitality Marketing Strategies’ while Regitse Rosenvinge-Thürmer (founder Regitse Rosenvinge Consulting) will speak about ‘How to embrace and implement digitalization in the hospitality industry.’ You can register for the free event on Messe Frankfurt’s Digital Academy.
154,000 visitors came to the Consumer Goods Fair in 2023 incorporating Ambiente, Christmasworld and Creativeworld.
Big name brands are back at Ambiente Dining such as Rosenthal, Royal Tableware, Seltmann-Weiden and Villeroy & Boch all signed up for the coming event. Zwiesel Kristallglas will also have a stand and will present its consumer product line for the first time together with its own HoReCa brand. In Halls 8 and 9, Fackelmann, JJA, Schulte Ufer, Severin and TVS, among others, will be exhibiting again.
With the VISION series, you intuitively choose FRESH, STRAIGHT, INTENSE or BALANCED, free from conventions. Named af ter the tas te nuances to be emphasiz ed, pow erful wines, for example, can be presented in a mo re lively and fresher or more harmonious way.
But back to the fair itself, on Monday, 29 January the fair will host Hotelier’s Day which includes several events designed to specifically address the needs of hoteliers, restaurateurs, chefs and F&B managers in the growing hospitality section of Ambiente.
There will be trend tours in both German and in English focusing on exhibitors and stands of interest to hoteliers. On top of that, selected exhibitors will offer special programmes for the target group at their stand while the HoReCa Academy in the north foyer of Hall 11.0 will not only offer a tailored programme, it will also host
a get-together, with further details to be revealed soon.
Speaking of the HoReCa Academy, it will once again take centre stage , this year running from 27 to 29 January and as mentioned, it is moving from Hall 11 to the foyer of the same hall to generate more exhibition space. Messe Frankfurt tells us we can expect a “colourful programme with top speakers and valuable industry knowledge for each target group in the hospitality section” and more details will follow on that in the coming weeks. Needless to say, sustainability remains important and Ambiente’s sustainability programme “Ethical Style by Ambiente” will be another key focus.
Finally, there is something really special planned for 2024 with The Lounge by multi-award-winning Italian product designer and artist Elena Salmistraro. The new highlight sees the designer creating a special presentation in Galleria 1 that creates a thematic interface between interior design and HoReCa. This summer, Forbes Italy included the designer among the 100 most successful women in Italy. Speaking about her presentation, Eleana said: “I am very pleased to be taking part in Ambiente in Frankfurt for the first time and to be designing the exciting project ‘The Lounge’. I have chosen a theme that offers an innovative perspective, not through a formally strict approach, but with a lighthearted look at contemporary design and a focus on the pursuit of happiness.”
This is a mere snapshot of what we can expect to see in the hospitality hall at Ambiente and needless to say, there is a lot more to come.
Monday, 29 January 2024 is Hotelier´s Day at the fair. This has been created to specifically address the needs of hoteliers, restaurateurs, chefs and F&B managers in the growing hospitality section of Ambiente. The day includes: trend tours in German and in English targetting exciting exhibitors and stands that are interesting for hoteliers. Further information will follow soon. Selected exhibitors will offer special programmes for this target group at their stand. Meanwhile, the HoReCa Academy in the north foyer of Hall 11.0 will offer a tailored programme and host a get-together.
Jozef Youssef, the awardwinning celebrity chef and creative force behind the design studio Kitchen Theory, will conduct a survey exclusively for Ambiente and share his results live during Hotelier’s Day.
“Exploring colour: A survey how colourful tableware can influence the perception of food” is the topic of the talk.
An online event takes place 8 November 2023 called the ‘Future of Hospitality – Innovative trends for successful restaurateurs’. Dolores Semeraro (Tourism Keynote Speaker) speaks about ‘Sustainable and Actionable Hospitality Marketing Strategies’ and Regitse Rosenvinge-Thürmer (Founder Regitse Rosenvinge Consulting) speaks about ‘How to embrace and implement digitalization in the hospitality industry.’ Visit www.consumergoods.digital.messefrankfurt.com to register for the event.
As the Cerve Group prepares to attend HOST in Milan, the company’s head of communication Guido Bormioli explains to HoReCa why Vidivi’s new Murano collection is so important to the company and why the company is putting a focus on sustainability…
Cerve will be attending HOST with your brands –why is it such an important date in your diary?
It is the testament to our enduring presence in the market. Since our inception, we have been in this market and we will always ght to stay there because it’s what we believe in – service, sustainability and innovation in our eld.
Is HOST an order taking show for you?
Rather than simply taking orders, we will be physically present because maintaining human relationships in person with our customers is important to us. We will be delighted to showcase our innovations and share how we are evolving.
Being present and proactive is the foundation that allows us to progress in the market.”
Is designing for HoReCa di erent to designing for retail/consumers?
Certainly, they are different – for example the practicality required in the HoReCa sector is distinct from that in retail, and our experience has enabled us to understand how to cater to both markets.
Tell us about Vidivi’s new Murano line? What makes it stand out from the crowd?
It’s the rst line created since Vidivi became part of the Cerve group and marks our debut in the world of undecorated
transparent glass. The new Murano line, presented by the president Giovanni Bormioli, represents the essence of Vidivi as it includes all the elements that characterise the brand. The design is exclusively Italian, created by Marco Mascetti’s Mr. Smith studio in Milan and the glass is produced in Austria in the group’s glassworks which creates only superior quality crystalline pressed glass objects. Tradition, transparency, purity, design and functionality make our products the rst choice of various sectors, from HoReCa to tableware and giftware retail stores.
We’d like to learn a little more about the family history attached to company – both you and your father are involved. Why is it so important to you to have that family connection to glassmaking?
It’s something you feel deep within, something in your blood. It’s hard to explain. The Bormioli family has been crafting glass products since the Middle Ages. We started as artisans and have now become industrialists, but our passion remains unchanged. See Cerve-Vidivi at HOST in Hall9P, stand C09 -D10.
For the Cerve Group, operating in as sustainable a way as possible, is of vital importance to the brand. We learn more about how they achieve this…
Why is sustainability so important to Cerve and its brands?
Since its inception in 1953 and its collaboration with the Bormioli company in Parma, focusing on the decoration of all glass products, from bottles to glasses and perfume acons, the group has consistently pushed for the development of increasingly eco-friendly production processes. For example, we were the rst in the industry to invest in research and development of organic colors, and we did it right from the start. This philosophy remains unchanged today and it persists ingrained in the DNA of the entire group.
Cerve recently published a new sustainability report – tell us more about that?
Our new sustainability report underscores the commitment we apply daily to achieve the highest levels of social and environmental sustainability. Reporting on our achievements is essential to demonstrate our dedication, not just in words, but also in actions.
Taking place every two years, HostMilano is dedicated to the world of food service and hospitality – a mustattend event for those serious about the industry. We take a closer look at some of the exhibitors…
What? HostMilano | When? 13-17 October 2023 |
Where? Fieramilano
Hall 9P – stand E23
“As a healthy, environmentally friendly, global brand, we continue to bring different creative designs to the table by collaborating with national and international designers. We will present our newest functional, durable and stylish collections for the HoReCa sector, especially Panio and Wellington, at Host Milano.” Sema Güral Sürmeli, chairwoman of the board of Kütahya Porselen, telling us why taking part in Host is important in terms of introducing Turkey’s production and design strength to wider audiences.
Amefa will introduce a whole new range of cutlery lines from its assortment of brands at Host. From Couzon comes Side Velvet and Side PVD (Gold, Copper, Black) while the Amefa brand will introduce 18/10: Orphée, Venus and Sierra and 18/0: Soprano PVD (Copper, Gold&Black) and Adonis. There will also be new steak knives introductions – from Amefa we will have Arizona, Achille pakkawood and Achille Black while Lou Laguiole will launch Volcano and Richardson Sheffield will introduce Sense.
www.amefa.com
Hall P9 – stand D12 Costa Nova will showcase its collections at Host. Renowned for its exquisite craftsmanship, Costa Nova will present a selection of eco-friendly hospitality collections designed to elevate dining experiences, with a spotlight on collections that are made of ecogres (a proprietary clay made of recycled materials), such as Festa, Ambar and Coastland. These collections epitomise the brand’s commitment to combining elegance with eco-friendliness, providing a unique and contemporary alternative for the hospitality sector.
To further assist chefs and restaurateurs worldwide, the brand offers a professional website; www.costanovaprofessional.com.
Host has a great line-up of informative trade talks to keep exhibitors and visitors entertained and informed. Check out host.fieramilano.it for a full reveal of the events.
Hall 9P – stand G03
Hall 9P - stand Q27
TAITÙ Milano will take part in the Host trade fair in October. What’s the approach?
We believe that the creativity of TAITÙ doesn’t have to stop at retail, a sector in which the company has been present for over 60 years. We think it’s time for the HoReCa world to abandon the classical logic of everything being white or plain, to move to a new whitefantasy and nature versions and solid colours interpreted according to the TAITÙ mood.
Does TAITÙ Milano have any HoReCa specific collections?
TAITÙ Milano offers two lines of products – the top range is in luxury fine bone and a new line in fine porcelain – both contemporary thanks to the current and linear shapes. The creative uniqueness of each collection allows every location to bring out its personality, in compliance with the creativity of the chef’s recipes.
The drawings of every item are successful, strictly handmade, always different from each other and with an unparalleled depth of details. Most of the collections are made with the in-glaze technique, which allows the durability of the decorations even with the industrial washing and the use of microwave.
Visit the Fine Dining & Living stand at Host to see their wide array of hospitality friendly brands. For the brand CHIC, the Roche collection is the newest addition to the market. The collection exists of all kinds of different shapes in blocks. These are perfect for serving a tasty selection of snacks, tapas, sharing dishes or small desserts.
For the brand Fine2Dine, they have extended the Line collection with plates. From now on, there are not only bowls but also plates which make it possible to present the same plates as the bowls when you are serving food.
For the brand BonBistro, they have also added some new collections. Discover the surprising look of the Vista porcelain collection, the relief pattern, which is popular in many countries, gives each plate an extra dimension.
Finally, the Solido collection is a versatile porcelain collection and is available in both grey and white, enabling you to create your perfect table setting. The subtly-ribbed texture adds an extra dimension to each piece. www.finediningandliving.eu
Hall 9P – stand H23
Steelite International will be exhibiting this year at Host launching a variety of brand-new products created specifically for the hospitality industry. Steelite has some exciting new ranges being launched at the show scoping from tableware, buffet, glassware and lighting solutions.
Speaking about Host, the company says: “It’s important for us to have this platform to launch products at this time of year, especially for end users who might be looking to recreate new menus for January and this is the perfect opportunity to launch new items ready for then.”
To enquire on further show details, please contact headoffice@steelite.com. www.steelite.com
Hall 9P – stand V03
Lazzaro, known for stylish and unique ne bone china tableware, is making its grand entrance into Europe. After bringing nesse to tables across the world, Lazzaro’s exquisite designs will transform dining experiences and elevate new menus in the European continent.
By collaborating with international designers Lazzaro has created statement collections that can e ortlessly elevate the table setting in European homes or ne dining restaurants. One could say that Lazzaro is for the modern gourmand who wants the luxury of ne bone china without being stuck in the past.
The response from early interactions with major European hospitality and retail brands has already been encouraging because whether it is a Michelin-starred restaurant, a cozy cafe, or a home chef passionate about presentation, Lazzaro has a vast enough collection of tableware to suit any style. Visit them at Host to learn more. www.lazzaro.in
Hall 9P Stand S06
Mesa Ceramics is making its debut at Host this year. And what better way to start the partnership than having already won the Smart Label Award with the Natura Yuki collection? This is the third international award Mesa has won with this collection, after the German Design Award 2023 and the Iconic Awards: Innovative Interior 2023, for the uniqueness of its eco-friendly design decoration and production process.
The Smart Label award is special for MESA because it recognises one of the brand’s main priorities, which is sustainability. From recycling or choosing local suppliers to investing in resource-saving technology, MESA implements a wide range of measures to ensure it has the smallest possible environmental footprint.
Mesa will also be showcasing exciting new products for the hospitality sector and some of its best-selling collections during the exhibition. www.mesa-ceramics.com
Hall 9P – stand M11 M21
Why is Host such a key date in the tradeshow diary for the HoReCa sector?
Host is the world’s most important trade fair for the HoReCa sector, an appointment that can’t be missed by any company targeting this audience and a showcase with an international scope. This is why our Group will be previewing new products from each of our brands.
What key elements must a successful trade show have?
This appointment is a unique opportunity not only to consolidate relationships with customers, but also to get in touch with F&B managers, chefs and representatives of the most important international hotel chains. It is a privileged place where you can discuss with our collaborators located around the world about the scenarios of the industry, for which we are always ready to develop new solutions that meet the most needs and challenges.
Will you be launching anything new at Host?
In addition to Rosenthal-Sambonet’s top level mise en place and luxury mise en place by Ercuis and Raynaud, this year we will implement the cross and trendy table range with the Arthur Krupp brand and, above all, a big revelation will be an innovative and articulated Sambonet project, signed by our in-house style center.
It’s Radici, the new buffet system signed Sambonet that revolutionises and completes the brand’s HoReCa offer, proposing new ideas for buffet displaying but, above all, giving concrete answers to the needs of every hospitality establishment.
Hall 9P – stand H10
Hall 9P - stand S11 S21 T12 T22
Why is Host such a key date in the tradeshow diary for the HoReCa sector?
Host fair holds signi cant importance for our company within the HoReCa industry due to its status as a genuine international event, drawing participants from diverse countries worldwide. This platform serves as the compass for identifying emerging HoReCa trends for the upcoming year. It o ers our company the opportunity to solidify our position within the industry, unveil new products to the market, and establish connections with potential clients in previously untapped global markets.
At Host, our focus extends beyond the immediate acquisition of speci c orders. Instead, we engage in medium and long-term strategic planning. Our aim is to forge lasting partnerships rather than simply seeking short-term transactions.
What key elements must a successful trade show have?
A successful international fair hinges on the presence of visitors hailing from various countries, representing diverse continents. But more importantly, it is imperative that these attendees are genuine, quali ed buyers.
at HOST?
WMF Professional focuses on the role of the Expert of Table Culture at Host. In the porcelain segment, the focus of the trade fair presentation will be on the two new collections BALANCE and AVA. While BALANCE is a new porcelain series, AVA is the nest ivory-colored bone china. Cutlery, porcelain, glassware and bu et items are presented in three di erent performance levels: Perform, Advance and Supreme. In this way, WMF Professional showcases its solutions for every interior concept and budget plan. In addition, the premium supplier will be showing new cha ng dish variants that act as eye-catchers at every bu et thanks to new color nishes. A look at the huge portfolio in the area of serviced apartments rounds o the trade fair presentation.
Like hardly any other company, HEPP stands for expertise and design at the buffet and on the exquisite table. At Host in Milan, HEPP presents a selection of its wide buffet and tabletop portfolio. Also featured: various surface treatments, colour finishes and individualization possibilities. A special highlight at Host are the exclusive gold-plated cutlery pieces – to be seen live in Milan.
www.wmfprofessional.com
Hall 9P- stand V04
Kütahya Porselen will be at Host with its wide range of products and new collections. In particular, the brand will showcase Panio and Wellington.
Panio, one of the newest collections of Kütahya Porselen, is created with a sustainable approach that respects nature and considers the needs of the gastronomy industry. Inspired by the vibrations of sound waves and designed by re ecting these waves on the porcelain surface.
Meanwhile, the Wellington collection is an example of Kütahya Porselen's innovative work with next generation technologies, developed for the HoReCa sector. Wellington, designed using the parametric design method is one of the next generation design application methods, is unique and functional.
Wellington will be presented at the fair in two di erent colours and decors. One of them is a selfrelief cream colour and the other is a black matte product with embossed white patterned decor.
www.kutahyaporselen.com
unveil the latest additions to cookware) and Re-Gen
Our product range spans various categories, each featuring fresh design concepts and innovative patterns. During Host, we will unveil the latest additions to our Cookland (induction cookware) and Re-Gen (100 per cent recycled) product lines, both of which showcase ground-breaking advancements within their respective categories.
One of the highlights of Host is the Smart Label – Host Innovation Award, promoted by HostMilano and Fiera Milano in partnership with POLI.design and sponsored by ADI - Industrial Design Association. Smart Label has become the global benchmark for innovations that make a real change in the industry and the winners will be announced at Host.
Hall 9P - stand C15
NARUMI will be back in Milan for the rst time in four years. Its stand in Hall 9 will be a place where the culture, nature and art of the East is reconstructed and re ned, incorporating its Western counterpart. The Culture zone will feature designs inspired by Japanese culture such as kimono texture, kintsugi works and traditional Japanese motifs. The Japandi designs that incorporate the culture of Japan and Scandinavia will also be presented. The Nature zone will feature designs that visualise Japan’s four seasons as well as nature-inspired shapes and patterns. The Japanese people have admired processes and transitions of nature – how trees decay over the years, how the sky changes from dawn to morning, how the river ows di erently in the morning and in the evening. By catching these subtle changes in nature, NARUMI presents tableware collections that will let diners feel the breath and warmth of nature. Contact Masahiro Taguchi (m-taguchi@narumi.co.jp) for more information.
www.narumi.co.jp
Hall 9P – stand A23 B24
RAK Porcelain will once again be exhibiting at HostMilano and this year, the tableware manufacturer uses the occasion to present four new cutlery series with two of them being unveiled for the very rst time during the show in Milan. RAK Porcelain presents cutlery which fuses function and nesse. The new additions, which will be launched during HostMilano, include their rst ever cutlery series in 18/0 stainless steel, Kampton, which aims to facilitate the service in collective catering settings, and an embossed décor, Sparkle, which embellishes your tables by adding a decorative element. Furthermore, two never-seenbefore and highly luxurious series will make their rst ever appearance in Milan. www.rakporcelain.com
Why is Host such a key date in the tradeshow diary for the HoReCa sector?
Hall 9P – stand E23
Why is Host such a key date in the tradeshow diary for the HoReCa sector?
It is the best HoReCa tradeshow in Europe for the quality of the contacts and visitors we can get every two years.
Is it an order taking show for you?
No, not that much. Most of the visitors we meet there are distributors prospecting new products and new brands from their current or from new suppliers. Occasionally it happens that we get a couple orders for some restaurants from Italy or overseas.
What key elements must a successful trade show have?
Good venue, clear map of the exhibitors sorted by categories to make it easy for the visitors. What is great with Host is that Fiera Milano (the show’s organiser) gathers all tableware companies like us together in a same speci c hall. Another key point is that great brands can meet high-end worldwide buyers which are invited by the fair.
Will you be launching anything new at HOST?
Yes, for sure! At least eight cutlery patterns and ve new steak knives.
Hall 9P – stand H10
Host in Milan is the most important forum for us to get into direct contact with our professional partners and customers, to exchange ideas and to think about future projects together. From a global perspective, it is also one of the platforms of the year for the hotel and catering industry and we have to take advantage of this. Here we can present product innovations to the international trade audience, customers and partners and observe and discuss current developments in the industry.
What key elements must a successful trade show have?
To make a trade fair a success, you need an appealing and clear theme, a clear and easily accessible venue, a diverse and relevant exhibitor list, a high-quality and engaged audience and a strong brand identity. In addition, the venue should be easy to reach for our international customers. This means that the city should not only be attractive like Milan, but also have air and rail connections.
With BALANCE and AVA WMF Professional is presenting two new
porcelain collections for the first time in Milan. Since the SYNERGY collection is one of our customers’ absolute favourites, we have created an ideal addition to the range with BALANCE. BALANCE comprises basic and signature items and can be combined with the additional lifestyle range STYLE LIGHTS. AVA, on the other hand, is the first bone china porcelain from WMF. Despite the translucency and especially fine design typical for this type of porcelain, AVA stands up to the challenges of everyday gastronomy. With our new cutlery collection SHADES WMF Professional creates new impulses in table design again. For HEPP and WMF Professional we have chafing dishes in our luggage, with a completely new color scheme based on a PVD coating that adds a whole new accent to the buffet. We look forward to presenting these innovations to the trade public in Milan in person. Like hardly any other company, HEPP stands for expertise and design at the buffet and on the exquisite table. A special highlight at HOST are the exclusive gold-plated cutlery pieces – to be seen live in Milan. highlight at HOST are the exclusive gold-plated
Hall 9P – stand L12
Why is Host such a key date in the tradeshow diary for the HoReCa sector?
As a biennial fair, Host is one of the rare events that brings all professionals together. Thanks to the participants from not only Europe but also other continents that shape the sector, it is an important event that we are updated about innovations, trends and cooperation opportunities.
Is it an order taking show for you?
This is our first Host fair attendance with our partner, FSG Italia S.R.L, The Food Service Group. From our point of view, the Host fair is a trade show that we hope to improve our prestige within the sector and of course make sales.
What key elements must a successful trade show have?
Trade fairs are a way of communication and doing business with a strong history that can be traced back to the Silk Road trade network. In marketing communication, trade fairs are the one and only tool that manages to use oneto-one communication and gather all stakeholders in a single environment at the same time. For this reason, a successful trade show must bring the right participants together and must form the synergy. The physical conditions like technical and service opportunities of the trade show must also fulfil the needs of participants.
Will you be launching anything new at Host?
Kindly visit hall 9P, stand L12 for our surprises!
Hall 9P – stand M11-N21
The Arcturus group will be at Host with its tableware and kitchen novelties intended for professionals from all its brands: Paderno and Arthur Krupp, Sambonet and Rosenthal, Ercuis and Raynaud.
International preview collections will be presented inside the booth, but in addition to the new products for 2023, there will be a selection of the group’s best sellers.
The sales team will be available to visitors during the event and afterwards at horeca@sambonet.it.
Hall 9P – stand D24
United Tables will present its 2023 novelties at Host. “Host is where our industry meets,” the brand tells us. “It offers a great possibility to see new products, experience new technology, get inspired by trend presentations and to network. In addition to that it is the quality of visitors we can welcome on our booth.”
Visit the United Tables stand to see the brand’s full hospitality line-up. www.united-tables.com
Has there been an upswing in demand for products this year?
The upswing started last year, you could tell that all projects stopped due to Covid picked up momentum again and continued. The year 2022 was above average. This year is just as positive, but it is noticeable that the influence of world politics is very present. On the other hand, after long restrictions, people are feeling the urge to travel again. Inflation affects everyone equally, so we work closely with our customers in the HoReCa industry to meet their needs and find the right solutions.
As a supplier, what challenges are you facing?
Unfortunately, the challenges have increased quite a bit in recent years, and in addition to the already mentioned corona and global political crises with their respective limitations, there is also inflation and an energy crisis. However, we are optimistic that we will enable five-star hotels and first-class restaurants with new innovative and exceptional design products to remain successful in the luxury segment and create unique customer experiences.
Was there any lasting legacy from Covid on food service and presentation, in your opinion?
Caused by the aftermath of the pandemic many hotels and restaurants were forced to rearrange their settings for buffets and food supply which led to a heightened sensibility regarding the versatility of said systems. Fortunately for us we have a wide range of buffet systems that meet these new requirements rather well.
Experiential dining is enjoying a real surge in popularity. What part, if any, does dinnerware play in that?
For the most part experiential dining relies on location and/or technology to create a truly new, immersive atmosphere. However, the essential part of dining still is the dinnerware. And if that dinnerware is of extraordinary design it might add its part to the overall unique customer experience.
Has there been an upswing in demand for products this year?
Horeca is a new area for Ardacam and every new demand in this field excites us. We are currently evaluating the demands we receive and serving every order on time. We will be able to give a more accurate answer to this question next year.
As a supplier, what challenges are you facing?
Skilled manpower is the most important matter at the moment. Of course we are working on sustainability and digitalisation in every aspect. We are taking the necessary steps for automation from production to management units
Experiential dining is enjoying a real surge in popularity. What part, if any, does dinnerware play in that?
Meeting the need of experimental dining and serving with our handcrafted products is a strong point for us. All of our special products play a noticeable role in dinnerware. We are very excited to be a part of it and will continue to evolve according the needs of the sector.
From the challenges facing suppliers to experiential dining – our contributors give their opinion on a range of hospitality focused topics
“Inflation affects everyone equally, so we work closely with our customers in the HoReCa industry to meet their needs and find the right solutions”
Has there been an upswing in demand for products this year?
The year began with a certain amount of hesitancy in the market – suppliers were worried that the uptick of business that immediately followed Covid might subside. However, we’ve been seeing a steady increase over the year with a lot of exciting new projects. Hospitality owners are continuing to experiment and to invest in new ideas to encourage customers and underline the value in going out.
As a supplier, what challenges are you facing?
The cost-of-living increases have been a huge challenge for the hospitality industry. Price rises a ect everybody, and as going out is seen by many as an easy area to cut back on, it often impacts hospitality rst. However, we have seen resilience from consumers who still want to treat themselves to a restaurant meal, and from hospitality operators who are looking for new ways to work around the challenges and provide customers with great experiences.
Was there any lasting legacy from Covid on food service and presentation, in your opinion?
Has there been an upswing in demand for products
this year?
Our customers appreciate the high quality, elegant design and versatility of our products. We also o er a wide range of table and buffet products such as cha ng dishes and cutlery that complement our porcelain collections and create a harmonious and stylish atmosphere.
We are pleased that after the Corona crisis, exciting global projects are emerging again, such as the Neom project in Saudi Arabia. Of course, we hope that we can shine and convince with our portfolio of both brands in such projects.
As a supplier, what challenges are you facing?
One of the biggest challenges we face as a supplier is meeting the diverse and changing needs of our customers in the hospitality industry. We constantly monitor market trends and feedback from our customers to develop innovative and sustainable solutions that enhance the restaurant experience.
However, we also have to deal with di erent requirements and regulations depending on
Larger sharing plates understandably saw a dip in popularity during Covid, while the growth in demand for small plates has continued. In fact there is a wider trend for tapas presentations –smaller sides, often across di erent food styles, that groups can share.
Experiential dining is enjoying a real surge in popularity. What part, if any, does dinnerware play in that?
Dinnerware can be a key part in creating the overall vibe of experiential dining, tting in with a theme or adding to the e ect being aimed for. For example, a few distinctive signature platters can create an amazing impression when serving a sharing dish, or to enhance the theatre of tableside preparation. Similarly, eye catching cutlery used in tableside service can be used for delivering cuts of meat with a suitably dramatic ourish.
Your plates, platters and bowls are the stage you use to showcase your expertly curated food, so selecting dinnerware that reinforces the impression you want to create is vital, and will enhance the overall dining experience.
the region and country where we operate. We have a strict quality management system and we comply with international certi cations to ensure that our products meet the highest standards of safety and quality. We also face logistical challenges in delivering our products to our customers in a timely and cost-e ective manner. We work with reliable partners and use advanced technologies to optimize our supply chain and distribution network.
Was there any lasting legacy from Covid on food service and presentation, in your opinion?
The Corona crisis has left a lasting mark on the hospitality industry. Many hotel chefs report they have adapted their food service and presentation to the new hygiene, security
and digitalisation requirements. They give their guests contactless options for orders, payments and deliveries to ensure a safe and convenient experience. They have also come up with new culinary concepts and formats that showcase the individuality and creativity of their cuisine. They emphasize quality, sustainability and regionality of food to match the expectations and values of their guests.
Experiential dining is enjoying a real surge in popularity. What part, if any, does dinnerware play in that?
We believe that tableware plays a crucial role in experiential dining, as it is not only a functional tool, but also a visual and tactile element that influences the perception and enjoyment of food. Our tableware collections are designed to create a memorable and engaging dining experience by combining aesthetics, functionality and quality. We offer different shapes, colours and textures to suit different cuisines, themes and occasions. Our tableware enhances the freshness, taste and creativity of the food and highlights its presentation.
“We constantly monitor market trends and feedback from our customers to develop innovative and sustainable solutions that enhance the restaurant experience”
“The costof-living increases have been a huge challenge for the hospitality industry”
The upcoming HRC Hotel, Restaurant & Catering Show will celebrate quality tableware and innovative design
HRC, Hotel, Restaurant & Catering, returns to ExCeL London on 25-27 March 2024, welcoming key buyers from across the hospitality sector for three days of streamlined product sourcing, networking and catching up on the latest industry trends.
HRC is divided into five
key sections: Design & Décor, Professional Kitchen, Hospitality Tech, Drinks @ HRC & IFE, and Foodservice, with each welcoming a wide range of quality suppliers from across the UK and overseas.
HRC is where the whole hospitality sector comes to meet and
source a wide range of products, providing a perfect opportunity for brands to position their tabletop products in the hands of leading decision makers.
Next year’s event will welcome brands including leading Japanese tableware supplier Typhoon and online store Hotel Suppliers and will be launching a dedicated Tabletop Village to highlight the importance of tableware and tabletop products to the event.
HRC Portfolio director Philippa Christer explained the reasoning behind creating the Tabletop Village, saying: “We welcome a wide range of hotels, restaurants, pubs and bars and other hospitality businesses to HRC each year, all of whom are looking to source quality products to
“HRC 2023 has been an absolute triumph for us. It’s been great catching up with clients and colleagues and making new friends and most of all for us we have generated some fantastic leads and fantastic opportunities and we’re now looking forward to making even more new contacts at HRC 2024.”
Craig Martin, UK sales manager, RAK Porcelain Europe following the 2023 show
elevate their business and their customer experience.
“Quality tabletop products can transform a space and we’re delighted to have so many leading brands in the space joining us at next year’s event.”
James Page, managing director, Wentbridge House Hotel, said of the 2023 event: “I’ve been attending HRC now for many years and it’s always a fixture on my calendar. To find the vast range of products and services, innovation and heavy equipment under one roof is hard to equal at any other exhibition. I would certainly encourage anyone in the industry to visit – it is well worth the time, and you will come away with real value to add to your business.”
HRC takes place alongside The Pub Show, IFE, International Food & Drink Event and IFE Manufacturing on 25-27 March at ExCeL London. Stay up to date with all the latest news from the event at hrc.co.uk.
Upselling and increasing the total guest experience is far from rocket science. It’s something we all know but often forget.
Most of what I will write about here are things I thought about throughout my apprenticeship as a chef and waiter. As a young chef I came to work for one of the best chefs’ I have ever had the pleasure of working for, and later, for a very special
person and restaurant owner whom I consider to be my most important mentor and teacher. It was then I really started to think about upselling. Let me try and explain what I mean with SCOAP.
SCOAP stands for service, creativity, organisation, attention and presentation – basically everything we do when we have guests in our own house – this was one of the first important lessons I learned from my mentors. The other one was “first impressions are key” and by combining these two lessons, it has been possible for me to work my way up to manage a kitchen in a Michelin star restaurant as well as quite a few other restaurants, bars and cafes with success, and I am sure that you can do the same!
Let me try to explain...
Science tells us that rst impressions can account for 25 per cent of the total experience. Maybe that’s why most mothers tell their children to dress nicely – at least, mine did!
Firstly, we must be aware that our guests dining or drinking experience (remember we don’t have customers, we have guests) begins outside of our business, so the front and entrance must be clean and look attractive. (Keeping the 25 per cent in mind)
The second part is the welcome, we must have a person designated to welcome the guests within the first 10 to 20
We must remember every time we change the scene through a new serving we face a new rst impression situation. That is why we must make sure the interior of our business stands out in the best way possible – and the same goes for our sta .
Back to the visual, another thing I have learned is that instead of asking our guests if they want an aperitif or a pre-dinner drink, pre-
seconds of arrival. It can be with physical presence, but also with a nod or a wink combined with a welcome – just to let them know that they are seen and they are welcome. Then it’s important to get the guests seated – if their table is not ready, seat them somewhere else but never ever seat them at a table that’s not set, clean and ready for them!
make a pitcher of some kind of (colourful) aperitif and either set the table with aperitif glasses, or a waiter should bring the glasses when they show the pitcher and o er the guests an aperitif. Again here, we can rely on science which tells us the people will accept an o er like this increases by 40 per cent if they can see the products that they are o ered and the
Upselling is a key part of any
E erbach talks us through how it works for the hospitality industry as well as the importance of overall presentation…
“Science tells us that first impressions can account for 25 per cent of the total experience”Image: Pexels Images: Pexels
product looks appealing (this also goes for desserts or cakes etc).
When we talk to our guests about what to drink, and they choose a house wine or a “cheaper” wine, we use the standard glasses we usually have set the tables with. But if the guests choose a more expensive wine, we change to some much nicer glasses when we serve the wine. By doing this, not only do we increase the experience of the guests that have ordered the wine, but just as important,
increase the average price of the wine we sell.
The same actually goes for the cocktails we serve, by spending money on better and more creative glassware, as well as some garnish, we can not only enhance the guest experience but also the price on our cocktails servings.
When we talk about food servings and presentation the visual part is – if possible – even more important than with the drinks and wine servings. Here,
very important part of the actual food presentations.
When it comes to dessert presentations, we can use the tableware to lift the presentation but we can also use the same trick we used for the aperitif and have a nice looking cake or similar ready that we physically show to our guests.
As our service is coming to an end we can’t forget the offering of coffee and avec, this is usually quite conservative servings and presentations, but also here we can “surprise” our guests by using more creative coffee cups/glasses and avec glasses!
helped me in so many ways to increase the guest experience of guests that I’ve have had the pleasure and honour to serve or cook for throughout my career.
people sitting at the tables around will notice and up to 50 per cent of these guests will also choose a more expensive wine. Why? Because human nature tells us we all want to have special treatment and service. The lessons learned here are that by investing a little money in more elegant wine glasses, we can
we chefs know we can either win or loose through the visual first impression. We have already made a positive impression on the guests and used the first impression as a huge help to create a perfect serving. In this we can never forget the table or glassware or other products we plate our food on. These are a
Last but not least, another very important part of the guests experience is the “goodbye” where we have to make sure that our guests feel they are special and welcome again. This is just as important as the initial welcome!
I know the vast majority of readers already know, if not all then most of, the points I have listed in this article, but sometimes it’s not a bad thing to have a refresh. At least for me these quite simple points have made a huge difference and have
Let me end with a marketing/ promotion tip that has worked for extremely well for me and the restaurants I’ve been involved with. On slower days we equipped some of our team members with a basket of fresh fruit (what’s in season) and postcards showing the restaurants and the location of the restaurants. They went out on the nearby street with the most pedestrian traffic and handed out the fruit and the cards. Each time we, quite quickly, had guests walking in to the restaurants with fruit and postcards in their hands. Not only did this secure guests straight away, but it also helped brand the restaurants as innovative, creative and friendly with customers. Not a bad image for restaurants to have.
www.jeffco.dk
“SCOAP stand for service, creativity, organisation, attention and presentation – basically everything we do when we have guests in our own house”The visual aspect of food presentation is crucical, says Jesper. Images: Pexels
