Wabi-sabi is a Japanese philosophy that refers to the beauty of the irregular or the incomplete. This concept that everything is transitory, and nothing is perfect or unchanging, was chosen by Chef Pedro Pena Bastos as an influence for the creation of this uniquely versatile plate.
Part of Vista Alegre Chefs’ Collection, Wabi-sabi plate will provide a distinct and renewed sensory experience at the table
Welcome to HoReCa, the hospitality focused special from the Tableware International team. In this issue we shine a light on global businesses who are delivering excellent product in a testing market. We speak with leaders such as Luzerne’s global head of sales & product development Leona Lek, who is making sure their product is front and centre while navigating notable challenges in a competitive environment.
WFrom a saturated market through to “rising costs and inflation, which affect everything from materials to labour and transportation”, there is a lot for Luzerne to be wary of.
But this HoReCa brand is not shying away from a challenge, they are delivering exciting new collections, the latest of which pays homage to Singapore’s treasured Peranakan culture while being infused with European flair. “This line aims to bring a fresh aesthetic to the market, appealing to customers who appreciate
Viewpoints
Product News 26 The Chef’s Table 28 Cover story: Wilmax
30 Interview: Porland
32 Category: Afternoon Tea
38 Interview: Ariane 40 Focus: Sknife 42 Interview: Luzerne 44 Column: Jesper Efferbach 46 Focus: GRAD 48 Interview: Jonathan Shepherd 52 Column: Valda Goodfellow
54 Preview: EquipHotel Paris
unique and culturally rich designs,” Leona tells HoReCa. Turn to page 42 to learn more about the collection.
Our cover star for this issue is Wilmax who talk to us about the importance of styling a table in a hospitality setting. On page 28 they tell us how they can offer venues the full package from tableware through to lighting through to furniture.
elcome to the latest issue of HoReCa, brought to you from the Tableware International 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 nex w months transpire. Af ter the trauma of the past number of years, the sector is steeled for whatever the economy has to throw at it.
In terms of products, we take a look at some collections which are ideal for making Afternoon Tea super special featuring Mesa Ceramics through to Lazarro, LSA and Porcel –open page 32 for more.
Mairead Wilmot
This issue of HoReCa, ther e, has lots of new ts ends to sink your teeth into, view with master sommelier Matthieu L e who is now wine development manager at the acclaimed Le Cordon Bleu London. He gives us some real insight into what makes wine sing eally does have a par t to pla y things I wanted to know was, when it comes to the glass – does it really matter if its handmade or manufac
“Not always,”
“The main di ence is nancial. I rst look at the thick glass and the way the di ent par ts ar manufactured glasses look ve clumsy would not even notice ead mor on page 22.
EDITOR
MAIREAD WILMOT mairead@lemapublishing.co.uk
PUBLISHER
PAUL YEOMANS pyeomans@lemapublishing.co.uk
We also hear some interesting sector opinions in wpoints pages on 30, while Wilmax give us some insight into their vast assor tments on page 18.
Bolsius Professional bring us up to speed on one of their must-have collec or the hospitalit on page 24 while our friends at Ambiente give us an update on the HoReCa hall on page 28. All this and much more!
EDITOR
MAIREAD WILMOT mairead@lemapublishing.co.uk
PUBLISHER
PAUL YEOMANS pyeomans@lemapublishing.co.uk
Up and coming young chef Cédric Staudenmayer has become a HEPP ambassador, while also running his own restaurant.
Remarkably, he uses the exact same cutlery as his chef grandfather, having had his grandfather’s precious Contour collection reconditioned so he can use it in his own restaurant.
“The timeless design and high-quality feel emphasise my grandfather’s traditional approach as well as my modern fine dining concept,” says Staudenmayer. For Carsten Kulcke, general manager of proHeq GmbH, the young star chef is the perfect face for HEPP: “Like no other, he creates a connection between traditional and modern award-winning cuisine of the highest level like.”
Ambiente is expanding its hospitality offering to include the furnishing and fitting of commercial properties.
From 2025, anyone furnishing and equipping hospitality properties will find a comprehensive range of products under the “Hospitality” banner, say show organisers Messe Frankfurt.
Along with everything offered to the hospitality industry in Hall 11.0, previously known as HoReCa, Special Interest Hospitality also includes suppliers from other Dining halls with their own product lines for the sector, as well as exhibitors from the Living area of Ambiente such as Interiors & Decoration in Hall 3.0 ,and Interior Design in Hall 3.1. Exhibitors from the Office Design & Solutions range at Ambiente Working in Hall 3.1 will now complement the comprehensive range for the hospitality industry.
As a result, commercial buyers will be directed even more specifically to companies with expertise in equipping hotels, restaurants, caterers, cruise ships, etc. with dining or interior ranges and product lines for the hospitality industry. Similarly, furnishers and fitters of real estate outside the hospitality industry will find a comprehensive range of products and services under the Special Interest Contract Business.
Exhibitors from both programs will be summarized in a separate printed guide, which will be available at the event, and will be labelled accordingly at the stand and in the online exhibitor search.
Despite being reconditioned, the cutlery has retained its patina, which, for Staudenmayer, is part of the story – a story in which the traditional Krone inn in the Swabian town of Weinstadt became the Michelin-starred, Restaurant Cédric. Surprisingly, ordering a new cutlery collection never occurred to the chef. “Modern cutlery collections often only work for one particular course. But a classic model accompanies the guests through an entire menu,” explains Staudenmayer. Another important aspect for the chef was the fact he can still reorder the cutlery which has been used by his family for decades. “It was no problem at all to add cutlery items such as gourmet spoons and gourmet forks to our inventory," he says.
www.hepp.de
Kütahya Porselen will showcase its latest innovative designs for the HoReCa sector at booth H4.F014 during the EquipHotel Paris exhibition. The show takes place from November 3 to 7, 2024, at the Paris Expo Porte de Versailles.
Kütahya plans to welcome industry professionals with the slogan 'Let's Shape The Future Together'. At the event the brand will present new and award-winning collections, including KP Stone, Mood Line, Panio, Wellington, Bone Pera Banquet, and unique pieces from the Luz and Soho collections, which are produced using reactive glaze techniques.
Visit page 54 to learn more about EquipHotel.
Vidrios San Miguel is showcasing its exclusive collection of 100 per cent post-consumer recycled glass plates and bowls. Inspired by the beauty of nature, the assortment of organic shapes boasts a minimalist and elegant design, suitable for everything from buffets through to signature dishes.
Vidrios says the collection “not only invests in exceptional design pieces, but also supports a responsible approach to the environment. Each item is made from 100 per cent post-consumer recycled glass, certified GRS (Global Recycled Standard), which contributes to waste reduction and promotes a more conscious lifestyle.” www.vsanmiguel.com
Sambonet has launched a new communication campaign to mark 100 years since the birth of designer Roberto Sambonet. The company’s “The Best For Your Guest” campaign sees Sambonet embracing its roots as an Italian tour de force.
The new Kolon glassware series from Fine 2 Dine helps inject some personality to restaurant settings.
The glassware comes in a range of gorgeous colourways – think pink, blue, green, brown and more. With a capacity of 38cl, the glasses are coloured in the mass, and stand out with interesting bubbles and a durable design. Ideal for the creative chef who wants to impress his guests. Dishwasher and food safe, these little gems are as practical as they are beautiful - durable enough for everyday use, yet chic enough for special occasions.
The multi-channel campaign celebrates Sambonet’s remarkable history “in which Italian genius, savoir-faire and sensitivity in grasping needs and contaminations of the times have constituted the brand's excellence and made each of its products iconic.”
The Italian cutlery and home décor brand – which has more than 150 years of history behind it – launches its new brand message which will focus on excellence and hospitality, targeting both the end consumer and the professional, with a clear promise and guarantee: to live and experience hospitality in a unique way.
One of brand’s new launches is the cutlery collection 100 by Sambonet. Described by the company as;
“A simply beautiful piece of cutlery, conceived to be proposed to consumers and the catering industry, thanks to its full extension, which also embraces fusion cuisine with chopsticks and cutlery rests. Its handle, slightly curved and long, defines an elegant and delicate silhouette, in contrast to the wide spoon and fork cups that bring stability and consistency.”
The 100 collection, available in two different colourways, will be previewed at the EquipHotel fair in Paris, from 3 to 7 November.
To support the launch of 100, Sambonet has planned an extensive communication campaign including visibility on public transport in major Italian cities, editorial in renowned Italian newspapers, television presence on Discovery and Food Network; digital advertising on digital platforms such as Youtube. Meta and Spotify. They will also partner with outstanding Italian influencers. www.sambonet.com
www.finediningandliving.com
Rosenthal’s new Bloom collection took centre stage at an impressive premiere at the Rolling Pin Convention in Düsseldorf.
On the Stölzle Lausitz stand, the “ChampagnerClub” by Corinna Dosch and Rafael Mittmann together with its ambassador, top international chef Tristan Brandt, organised a workshop on "Champagne as a menu accompaniment".
The participants were served the Tristan Brandt Champagne Cuvée L from a small winery with a perfectly matching food pairing making for an unforgettable culinary experience. Paired with exceptional champagnes, chef Brandt's artful creations were beautifully presented on Rosenthal's exquisite Bloom porcelain.
Orrefors has partnered with acclaimed chef Björn Frantzén on a new glassware series. Orrefors x Björn Frantzén was developed in close partnership with Björn Frantzén’s world-renowned sommeliers, with the objective to create an inventive and complete glass series worthy of an association with a three-star Michelin establishment.
To accommodate demand from both retail and hospitality, and to make the product offering more suitable and versatile, the series comes in two different executions: Orrefors x Björn Frantzén and Orrefors x Björn Frantzén “Handmade Edition”. Both feature six pieces: mature red, red, white, Champagne, beer and water. The machine-made execution includes a seventh piece, all-round, which at the time of the introduction will be offered exclusively to the hotel and restaurant trade. Orrefors is the new, official and exclusive tableware supplier to all affiliated restaurants and establishments of the Frantzén Group in Sweden and internationally.
Supplying five-star venues isn’t for the fainthearted; expectations are high, demand for perfection is higher. We talk to key industry suppliers to learn more...
Dominik Zieher CEO, Zieher KG
What are the key demands being made by 5-star venues on manufacturers?
A 5-star hotel must show how special it is through its tabletop and buffet. The demands on the hardware are high, and must be convincing in terms of design. The guest also eats with his eye and the "wow" must not only be on the plate, but also around it.
What USPs must a 5-star worthy collection have?
Design, quality, function and the special “wow” that amazes the guest. Is there pressure to compete to get your collections into venues with an esteemed reputation?
“Globally, the 5-star sector is a niche in which many competitors cavort”
Of course there is competition! Globally, the 5-star sector is a niche in which many competitors cavort. Here it is constantly important to develop new, trendy products to stay ahead
Which is more valuable to your company – to have smaller collections in 5-star venues versus larger orders for more mainstream, accessible high-street eateries? Or are they even comparable?
Our customers on whom we focus are 5-star hotels. We are not a mass manufacturer and manufacture individual products and designs in small quantities to meet the needs of our customers.
Maurizio Montanari head of sales, Arcturus Group
What are the key demands being made by 5-star venues on manufacturers?
The most elegant hotels look for products that meet the standard of their services, for which quality raw materials and workmanship are indispensable. Sustainable and transparent procedures are even more requested, with an eye on materials’ origin and environmental impact. Furthermore, flexibility on items delivery and product customisation are even more required. Sambonet, Rosenthal and Paderno are at the forefront especially in customising their collections.
What USPs must a 5-star worthy collection have?
The history of the company and of their products is certainly an excellent starting
Anand Baldawa CEO, thinKitchen
What are the key demands being made by 5-star venues on manufacturers?
Quality of products. Consistency of supply. Innovative styles and customisation. Competitive pricing and sustainable products. These are some of the key demands that we, at thinKitchen see Indian hospitality players making.
What USPs must a 5-star worthy collection have?
At thinKitchen, we feel that craftsmanship, personalised ranges and signature products are important for 5-star worthy collections to have.
“It is competitive to get into finedine spaces of premium 5-star hotels in India”
Is there pressure to compete to get your collections into venues with esteemed reputation?
It is competitive to get into fine-dine spaces of premium 5-star hotels in India. Products need to be high quality and innovative, customized and competitively priced to make the cut.
Which is more valuable to your company – to have smaller collections in 5-star venues versus larger orders for more mainstream, accessible high-street eateries?
At thinKitchen, we focus on where our ranges, which are premium, high quality and differentiated, can be placed. They include 5-star venues as well as premium, high street restaurants which attract a clientele seeking premium and quality experiences.
point. In addition to this, in our case, there is also a manufacturing production that allows to create quality products. We also always keep an eye on the design of our offer: as we deal with tableware and home decor, it is essential that our products are functional, quality, but also aesthetically satisfying. In addition, our offer features products that tell specific culinary or cultural traditions, offering an experience that involves all the senses.
Is there pressure to compete to get your collections into venues with esteemed reputation?
“There is definitely a certain pressure to get into establishments with great reputations”
Having high-class restaurants and hotels as clients not only improves brand visibility but is also a testimonial to the quality and excellence of the offer. So yes, there is definitely a certain pressure to get into establishments with great reputations.
Collaborations with well-known names in the industry can open significant doors and opportunities.
Which is more valuable to your company – to have smaller collections in 5-star venues versus larger orders for more mainstream, accessible high-street eateries? Or are they even comparable?
In terms of spending, the value may be comparable, but it depends a lot on the business strategy and objectives; however, it is possible to compare 5-star and mainstream venues. Moreover, having collections in highend venues gives prestige and reputation, which translates into higher demand and higher sales, so it brings added value in the long run. On the other hand, larger orders from some mainstream venues offer financial stability and greater product turnover with much shorter lead times.
However, our group always tries to please all types of customers, both out of honesty to those who believe in us and our products, and to maximise the commercial impact.
Enchants with exceptional delicacy: the featherlight glass series.
LSA has introduced Collective – a comprehensive, mixed-material collection of tableware. Angular forms with relaxed, low profiles in porcelain, ash wood and mouth-blown glass bring a contemporary aesthetic to archetypal tableware. Porcelain is available in white, deep cobalt blue or dark mocha, referencing the traditional colours of decorated ceramics. The versatile pieces are designed to be used collectively, selected to complement each other. The collection recognises dining as a shared experience, able to deepen connections and create a sense of community among those gathered around the table.
The collection’s porcelain is manufactured from natural raw materials, creating products that are safe, durable and easy to care for. The collection also includes pieces made from mouth blown glass and natural, sustainably-sourced ash certified by the Forest Stewardship Council (FSC). All items comply with all worldwide standards for use with food. www.lsa-international.com
Denby’s popular hospitality collections come with a 10-year edge chip guarantee.
The Dovecote, Morley Hayes Hotel (which recently won the Restaurant of the Year award for Derbyshire) uses Denby for its service. Head chef Nigel Stuart says: “The Dovecote Restaurant has Denby's Halo pattern, and our food not only looks good presented on its plates and bowls, but for ceramics in daily use offers the strength and reliability needed in a busy restaurant."
Likewise, Denby’s new Kiln collections are proving popular, particularly with their asymmetrical serving pieces. Denby tells us their ceramics suit the rigours of a busy kitchen being dishwasher, freezer, oven, microwave safe, and show impressive results on a criteria matrix of hospitality tests, as well as boasting that 10-year edge chip guarantee. Visit www.denbypottery.com/hospitality to learn more.
Krosno’s newest collection – Divine – has been inspired by the challenge of making machine-formed glassware as close as possible to hand-crafted products – ideal for the hospitality market.
The brand says its latest collection “set a new standard in the tasting glass market” thanks to its design, balance, and attention to detail.
The series consists of red and white wine glasses – both shaped to enhance the flavours and aromas of your favourite vintages. The balloon glass offers a wide bowl, perfect for serving gin or other aromatic spirits, while the stemless wine glass brings a modern, casual touch to the table. For whisky enthusiasts, the whisky tumbler adds a classic feel, and the sleek Martini glass is ideal for chic, crafted cocktails.
www.krosno.com
GEFU’s Butio Thermo is an innovative must-have for all fans of coffee. Ideal for the hospitality industry, as well as retail, the product offers an intimate take on brewing coffee. Simply fill your favourite coffee into the filter, pour over boiling water, leave to brew, and you're done! Thanks to the doublewalled glass carafe and the perfectly fitting lid, the freshly brewed coffee stays warm for a delightfully long time.
www.gefu.com
Ceramics manufacturer Cermer is delivering hospitality-friendly collections, which also tell a great sustainability story.
The Mediterranean Collection boasts pieces in a warm shade of terracotta paying tribute to ceramic tradition. The Contemporary Collection, with its silky matt black glaze, gracefully enhances a whole variety of table settings, and the Fresh & Vibrant Collection – with pieces in glossy white, tea green and flamingo pink – really inject some colour into a tabletop offering.
Importantly, the Cermer brand has a long lifespan with the multiple use earthenware items offering a low carbon footprint option thanks to its firing temperature.
A solution for so many dining options from side dishes to tapas and so much more, Cermer says their offering is a “sustainable solution that co-ordinates effectively and easily with traditional hotel tableware”.
cermer.com
www.mepra.com
Building on the success of their Stoccolma cutlery line, Mepra has expanded it to create a complete line of holloware that embodies the same sleek Nordic style. This collection is defined by minimalist, essential forms and a clean, timeless design that harmonises with any environment, all while serving a specific purpose. Crafted from 1.2 mm 18/10 stainless steel and made in Italy, Mepra says the pieces are perfect essentials for newly opened restaurants and hotels.
Coming in three different finishes – mirror, ice and pewter – the collection includes everything from breadbaskets to coffee pots to ice baskets and more.
Mesa recently announced the launch of a new hospitality focused collection. Toscania is now available featuring the
brand’s award-winning Único shape.
Designed specifically for the hospitality market, this innovative form is crafted from vitreous stoneware developed through isostatic pressing. Toscania is the inaugural collection to utilise this cuttingedge material, now enhanced with digital printing technology.
The collection boasts a delicate and refined design, presented in a light, reactive cream finish. It is ideal for restaurants and hotels that prioritise quality and durability while seeking an elegant and lightweight product.
www.mesa-ceramics.com
From the Rosenthal Design Centre, and launched this year, Jade Lift is a minimalist, modern collection of plates and bowls designed for both hospitality and retail.
The series consists of pieces in high-quality bone china, shapes boast a gently sloping rim, are stackable, and made of highly breakand edge-resistant material. Rosenthal says they perfectly complement the existing shapes of Jade, Jade Sphera and Jade Linea. www.rosenthal.de
Crafted with next-generation technologies, the Wellington Collection seamlessly blends innovation and functionality Its modern design allows chefs to showcase dishes that reflect their personal style, merging contemporary aesthetics with functionality
From Zieher, Scala is a series of displays made from cast aluminium which has been refined. The raw, industrial character of these products is intentionally chosen, evoking roughly cast steel parts with a rustic yet modern flair.
This design feature is also reflected in the colour scheme. Scala is available in various shades of grey and dark silver, offering exciting nuances in tone and brightness.
For a touch of glamour, the 10 cm tall display is also available in a golden variant. www.zieher.com
The Chef’s Collection from Vista Alegre has been bolstered by a new piece, created with acclaimed chef Nello Cassese.
Florentino is an homage to the chef’s home country of Italy and its world-renowned gastronomic culture. In particular, the piece is a nod to the ancient Renaissance art schools of Florence and Venice. www.vistaalegre.com
The Walküre brand, famed for the white Alta cup series, has been expanded to include four new colourways. The shades include beige, dark grey, light grey and light blue, all representing elements of nature.
With these new colours, Walküre says it is bringing a breath of fresh air to the barista and hospitality business. The Alta collection combines optimum function with design and the series comprises all traditional Italian cup sizes from ristretto to cappuccino.
www.walkuere-porzellan.com
Restaurant Giewont, situated in Zakopane, Poland treats its guests to the Vinoteca collection from Krosno. The handcrafted glasses designed for wine tasting are noted for their craftsmanship, unique design, and perfect form, which bring out all the flavour and aromatic qualities of the wine.
Caviar Kaspia London, located in the heart of Mayfair, recently relaunched its iconic restaurant, bar, and private dining rooms. Glassware is supplied by John Jenkins alongside Caviar Kaspia-branded plates. In a nod to their clientele, Caviar Kaspia creates bespoke personalised napkins for their guests.
Situated in a stylish townhouse on Chesterfield Street, this marks the first significant revamp since Kaspia’s grand opening in April 2019. The relaunch introduces a refresh of the signature menu, a chic
redesign of the ground-floor bar, and an opulent new look for the private dining rooms.
The transformation is led by newly appointed General Manager David Vareille, a prominent figure in Mayfair’s dining scene, best known for his work at The Arts Club on Dover Street.
Caviar Kaspia proudly presents an exquisite new menu, curated by acclaimed chef Julien Tworek, whose impressive culinary career includes time at celebrated venues such as Sketch and The Arts Club.
Paderno will sponsor the acclaimed International White Truffle Fair which takes place in Alba, recognised as a UNESCO Creative City for Gastronomy, from 12 October to 8 December.
The fair hosts many Michelin-starred chefs and is recognised as a symbol of gastronomic excellence. Paderno supports the event each year with chefs such as Andrea Larossa, Luigi Taglienti, Luca Natalini, Ziling Zhou and many more attending the fair.
A visit to Zurich’s Brasserie Süd will see you impressed not only with its architecture but with the bespoke porcelain design by none other than Dibbern.
The restaurant features high ceilings, large windows and a skillful blend of contemporary design with classic brasserie elements. The porcelain’s beautiful and minimalistic décor complements the setting. With its simple yet elegant design, featuring a fine green line and the logo of the restaurant, Dibern’s plates perfectly showcase the dishes, enhancing the aesthetic of the space.
“Denby has always been with us on our journey at Morston Hall from our early days to being one of Britain’s leading country hotels, achieving a Michelin star since 1998”.
Galton Blackiston, owner/chef of Morston Hall, Norfolk, UK. Denby's Imperial Blue has been used at the venue every day since it first opened.
When it comes to setting a table, Wilmax takes its commitment to hospitality seriously, offering everything from porcelain dinnerware collections through to lighting through to furniture – a complete package for professional venues. They tell us how they can help stylishly kit out a table with layering
The Monolith collection from Wilmax combines bamboo or acacia ranges to create a “back to nature” setting.
Fashion stylists speak of layering as the main technique of combining different garments to create a unique and stylish outfit. Layering works for table settings too, allowing for the creation of a versatile contemporary table setting for every occasion. Wilmax brings a fresh take on classic table styling, offering different collections of products which can be mixed and matched, creating fresh table styling options, playing with texture, colour, material and shape.
Think of the occasion and mood of your setting first. Classical settings for formal occasions call for more subtle colours and simpler patterns in tableware design and textures, brighter colours and prominent textures are suitable for a statement setting.
All about the base
As in fashion, the setting starts with the base. The base plate should correspond to the main colour scheme of the setting and its mood. Choose an appropriate colour and material to reflect it.
For a casual setting with a rustic touch, the base plate made of the bamboo or acacia ranges from Wilmax will work well. Acacia sets a darker colour palette, and bamboo sets a lighter one. The Wilmax Monolith collection base plates will also work for a “back to nature” theme, and the range of white, sand or black colours of this collection will allow to play with the colour palette of the setting.
The main course
For a formal dinner the classic
white porcelain main plates or the white embossed Diamond collection will be a good option. The Diamond collection from Wilmax with gold or platinum rim will add a sophisticated feel to the setting. Main plates are the central items of any setting. This is where patterns, supporting the main design theme will work. For example, mains from the Wilmax Graphics collection will add ethnic or natural notes. Another option is to showcase the main colour of the design colour scheme, choosing one of seven vivid colours of the ColorBoom collection. A high contrast between the base and main plate adds drama to the setting. Choosing the same colour or close colour shades of the main and the base plates will help to achieve a more subtle look.
Change it up
Starter plates or dishes will depend on the menu served. And you should not be limited to repeating the colours or textures of the base or the main plate. Serving dishes from the Wilmax Hammered collection will bring additional dynamics to the setting with their metal feel. And their bronze or silver colour can be supported with matching colours of Wilmax cutlery collection. Another interesting option is using glassware bowls from the Wilmax Thermal range, which will add lightness to any table setting combination.
is
The variety of product shapes from Wilmax is impressive – rectangular, square, and round plates for serving aperitifs and main courses, salad bowls, serving dishes, and much more. So, it is easy to create interesting combinations, starting with a round, oval or rectangular base and completing it with matching shapes from other collections.
Visit wilmax.uk to see the brand’s full product lineup.
Imge Pamukcu, vice president, Porland Porcelain A.S. talks to HoReCa about how the brand is injecting some personality into its collections, which keeping a firm grasp on growth
How is Porland finding the tableware market at the moment?
The tableware market has always been in a state of flux and having been part of this industry for the last 15 years, I can confidently say that Porland has played a significant role in driving some of these changes. When I first entered the market in 2010, I observed a landscape that, while established, was quite repetitive. The differentiation among brands often hinged more on brand name and marketing strategies than on genuine product innovation. Walking down the aisles at Ambiente, the largest trade fair for consumer goods, you could sense a certain stagnation; brands were relying on their legacy rather than pushing the boundaries of design and functionality.
As the years progressed, this lack of innovation began to take its toll. The enthusiasm to attend fairs like Ambiente started to wane, both among exhibitors and visitors. However, a few companies remained committed to shaking things up—Porland was one of them. We identified gaps in the market and opportunities to elevate existing products. We committed ourselves to creativity and innovation, pushing beyond the conventional to explore new possibilities.
In recent years, the industry has witnessed a resurgence of creativity, largely fueled by
technological advancements such as digital printing. This technology has not only lowered the barrier to entry for new players but has also challenged established brands to reinvigorate their offerings. The market is now more dynamic and exciting than it has been in a long time, and I am proud that Porland has been at the forefront of this new wave of innovation.
Porland caters for both the retail and hospitality markets – how have both of these been performing for you?
Porland’s dual focus on both retail and hospitality markets has proven to be incredibly supportive and robust. Not only has our commitment to catering retail with our hospitality products kept us innovative, but our dedication to retail-specific operations, which include individualized designs, unique shapes, and complementary home goods, has also been a significant driver of our success. This dual approach not only fuels our creativity but also fortifies our business during challenging times, such as the pandemic when the hospitality market faced unprecedented difficulties. By staying adaptable and diversified, we’ve been able to weather such storms and continue to thrive.
As a business, what are the biggest challenges you face?
The biggest challenge? Convincing people to leave the safe, familiar
path and embrace something more exciting. In the tableware industry, whether it’s hotels, cafés, restaurants, retail buyers or home users, many stick to the ‘safe zone,’ especially in uncertain times. But here at Porland, we’re all about bringing fun and creativity to the table – literally. We offer everything from the classic, reliable essentials to bold, imaginative designs that push the boundaries of what’s possible. Our mission is to inspire that leap of faith because, while it’s comfortable to stick with what you know, it’s the bold choices that bring growth, success, and a bit of joy into the mix. So, whether you want to play it safe or dive into something more daring, we’re here to support both sides, but we promise – the fun side is always worth exploring.
Did 2024 meet all of your expectations in terms of sales?
This year has certainly been a year of mixed results, reflecting the unpredictable global climate. In some months, we’ve exceeded expectations, while in others, we’ve faced more challenges than anticipated. Despite this, our target remains clear – 15 per cent growth for the year. As of now, we are on track to achieve that goal, which speaks to the resilience of our team and our strategy. We remain cautiously optimistic as we navigate through the remaining months.
Which of your collections has had the best reception this year?
Our newest brand, Pioli, launched at January’s Ambiente with 26 unique collections, and the response has been phenomenal. Despite the initial feedback being overwhelmingly positive, we were only able to send the first samples by July. I’m incredibly proud of the team who worked tirelessly to introduce new shapes, designs, and a fresh brand identity – all within just a year. This achievement showcases the agility of our factory, even amid the demands of large-scale production. Moving forward, we are making significant investments to further establish Pioli’s presence in the market, positioning ourselves to compete with and lead against brands leveraging digital printing technology, known for offering great value at competitive pricing.
Can we look forward to new innovation from Porland?
Absolutely! At Porland, we harness every available manufacturing method—from precision silkscreen printing to a wide variety of glazes, including matte, colored, and matte-colored options, as well as digital printing, relief techniques, hand decoration, and much more. What truly sets us apart is that all of these processes are done in-house.
We don’t outsource anything from the Far East, ensuring that we maintain superior quality, consistency, and reliability as a company. Innovation is in our DNA, so you can expect fresh, creative developments from Porland every year.
If one dining event has ever appealed to the masses, afternoon tea is it. Perceived as an intimate, relaxed gathering for friends – afternoon tea is perhaps a less fussy cousin of dinner, and a more convivial alternative to lunch. The type of tabletop associated with it often allows a venue to showcase its personality in ways full dinner service doesn’t, and when you elevate the offering with Champagne, there is even more opportunity to showcase beautiful product...
Elevate your afternoon tea experience with Mesa’s exquisite Tea4One set, designed to perfectly complement your favourite blends. Explore the enchanting Tea4One collection, showcasing Mesa’s most beloved designs.
Whether you prefer a matte or glossy finish, bold patterns or subtle accents, each piece adds a touch of elegance to your teatime. Indulge in this delightful ritual and make every sip a celebration of style and flavour. www.mesa-ceramics.com
Burleigh can be found in a number of prestigious restaurants, hotels and private members clubs around the world, where the story and provenance of Burleigh’s designs and their inherent accompaniment to afternoon tea is appreciated. Burleigh’s time-honoured design classics meet contemporary lifestyles and interior design, complementing them perfectly.
Burleigh is excited to introduce Blossom Calico, a brand-new colourway in one of the brand’s most iconic designs, perfectly layered with Blue Calico to give the best, quintessentially British afternoon tea experience.
Calico was first added to the Burleigh pattern book in 1968 and has been in production ever since. With every piece of Blue Calico made by hand in the heart of The Potteries, 2025 sees Burleigh taking Calico in a new direction with a brand-new colourway. www.burleigh.co.uk
Denby has created new pieces for its ‘Brew’ drinkware series which are available in Kiln, Studio Grey and popular Halo Collections. All complement their respective Tableware Collections to offer a full selection for serving Afternoon Tea. The Brew pieces comprise large and small teapots (the latter with strainer), teacup and saucer, espresso cup and saucer, small jug and a sugar pot whilst pieces within the tableware collections include multi plate options. All are beautifully handcrafted and offer Denby’s inherent strength and meet hospitality criteria.
Sambonet’s Contour line was one of the first holloware lines produced by company and it is still popular today. Admired for both for its classic shape and richly detailed quality, the welding of the handle is still done by hand!
Wilmax has a unique selection of tea pots, ideal for venues looking to maximise on the popularity of afternoon tea.
For a classic chic afternoon tea, the fine vitrified porcelain collection of white tea pots is well suited. The brand offers a multitude of shapes and sizes. Each tea pot has a strainer at the base of the spout to strain the tea leaves and the lids are equipped with lid locks to hold when pouring tea. Small holes in the lids allow for the steam to escape. Wilmax offers matching shapes of sugar bowls and creamers. And, of course, elegant teacups, classic plates, cake stands and accessories for jams, clotted cream and butter.
For a modern take on high tea one can opt for the Wilmax thermal collection made of heat-resistant borosilicate glass. The brand’s assortment includes a wide range of teapots with ergonomic and sleek designs. All products are developed with attention to the smallest detail. The tea pots are equipped with removable spring-filter strainers made of stainless steel. Removable lids are made of glass, stainless steel or natural bamboo and have a silicone seal.
The series brings a modern feel to a tea ceremony in combination with the cups and glasses which are part of the Thermo Glass range and plates from bamboo range. wilmax.uk
While Narumi has a host of collections ideal for afternoon tea, the brand’s Luminar stands out as something special. New for 2024, Luminar embraces light with both the sun and moon serving as inspiration for the collection.
“The pearl colors are elegantly laid out to reflect room lights, providing sparkling background to the food,” Narumi tells us. www.narumi.co.jp
The in-house designed Juno collection is characterised by curvaceous forms which undulate and intertwine, paired with an eyecatching orange hue. Handcrafted from crystalline glass, the range includes a carafe and glass, cake dome and two serving plates which were designed to bring people together to experience culinary delights. Each piece in the range makes a bold statement whether used separately or in unison.
eu.nudeglass.com
Lazzaro recently announced the expansion of its highly popular Noir Collection. Originally introduced as a tea and coffee service, the Noir Collection has garnered a dedicated following among design-forward hotels and fine establishments seeking to elevate their tea and coffee experience. Now, by popular demand, the collection has been extended to include plates, platters, and pasta bowls, offering a versatile solution for a wider range of food and beverage settings. The Noir Collection, instantly recognisable by its sleek shapes and signature vertical black stripes against gleaming white bone china, made an immediate impact when it debuted. Hotels, cafés, and lounges embraced its modern yet classic design, making it the go-to choice for establishments looking to offer a distinctive and elevated tea and coffee service.
In its newest iteration, the collection maintains the same design ethos that made it an instant classic. The new plates, platters, and pasta bowls feature timeless black stripe bands, hand-decorated on brilliant white bone china shapes, making them both visually striking and highly durable. These additions expand the collection’s versatility, making it ideal for contemporary dining and café settings, as well as casual or fine dining environments. Every piece in the Noir Collection combines aesthetic appeal with the durability required for daily use in busy environments. The Noir Collection remains a staple at prestigious venues such as the Emporio Armani Café in Dubai and the Pan Pacific Hotel in London, where it enhances the guest experience with its distinctive look. www.lazzaro.in
Known for their exquisite presentation displays, Zieher has several top-tier display options for hospitality venues. The buffet system Époques combines the timeless beauty of classic style furniture with modern functionality and flexibility. A superb option for venues wanting to showcase their afternoon tea selections in a unique way. This system consists of three miniature tables and an intricately turned column, which adapt numerous elements from various eras of furniture construction. Each piece in this series is a one-of-a-kind, and though they are designed differently, they blend together in a remarkable way.
Époques is entirely crafted from solid wood. Antique-stained surfaces with food-safe sealing provide elegance and ensure the necessary durability for professional use.
From Porcel, the Golden Orbit Collection is all about glamour. And who doesn’t want a glamourous afternoon tea? This exquisite collection features gleaming white porcelain adorned with delicate golden lines that resemble orbits, creating a stunning effect of infinitude.
The minimalist design combining with gold enhances elegance while also providing a modern touch.
Of course, the collection includes a variety of tea essentials think tea cups, sugar bowls, milk jugs or refined teapots, ideal for a tea gathering.
www.porcel.com
These buffet pieces are exceptionally flexible, allowing for the quick and tool-free adjustment of the height of individual tables by fully or partially unscrewing the table legs. This results in various height options for customizing the buffet area. The central table can even be converted into four different heights, impressing with its versatility.
The special height grid also allows for partial shortening of individual table legs. This means that displays can be placed in nested arrangements to create different levels on the buffet. This not only creates visually appealing presentations but also enables more efficient utilization of the available space. www.zieher.com
Afternoon tea, so the story goes, was conceived in 1840 by the seventh Duchess of Bedford. Anna began having tea, bread, butter and cake served in her rooms at Woburn Abbey before bringing the tradition back to London with her where it took off.
LSA’s range of contemporary serveware pieces take form and functionality into consideration, providing a considered and practical solution to serving at scale. Cake stands are available in a variety of heights and sizes, from modern mixed-material designs such as Ivalo or City which combine an ash or walnut stand with a mouth-blown glass dome, to timeless classics from the Klara or Serve collections. Glass cloches for pastries and petits fours are available separately, on glass plates (Vienna) or on wooden boards (Cloche, Lotta, City), or even decorated with a vibrant striped motif (Folk). Biscuits and bonbons can be served at the table or displayed on the counter in a container – select from the classic curved profile of SERVE or the more contemporary lines of Lotta or Ivalo.
Each product is thoughtfully designed and crafted from high quality materials, creating contemporary high-quality tableware for the modern environment.
www.lsa-international.com
For those wanting to elevate afternoon tea with something a little more sparkling, Krosno’s Modern collection sees elegance meet modernity.
The brand’s champagne and sparkling wine glasses from the Modern collection boast a sleek, geometric flute shape, designed for the perfect release of bubbles, enhancing the unique character of every toast. The long, harmoniously shaped stem ensures a comfortable grip, while the stable base adds confidence and style to any table. Made from high-quality, durable Crystalline glass, these glasses are not only transparent, allowing for an assessment of the drink’s colour, but also guarantee impeccable shine for years to come.
www.krosno.com
As they
actively seeking distributors in Northern Europe, the
Middle East and
Southeast Asia, Tableware International speaks with Sunil Malesha, managing director of Ariane to learn more about the hospitality brand…
How is the hospitality market for Ariane presently?
The hospitality market is undergoing a fascinating shift. Today’s guests crave experiences, not just meals. Hotels are evolving, offering diverse dining options and positioning their restaurants as culinary destinations in their own right. This focus on experiential dining aligns perfectly with Ariane’s philosophy of tableware that elevates food presentation and enhances the overall dining experience.
The company is based in India but you have a global presence – what territories are strongest for your brand?
India continues to be a vital market for us. However, we’re seeing tremendous growth across Europe. North America is next on our horizon.
Are you seeking more distributors to expand into more markets?
Yes, we’re actively seeking distributors in Northern Europe,
“Hotels are evolving… positioning their restaurants as culinary destinations in their own right”
Modern restaurants are creating multi-sensory environments that engage diners beyond taste. Open kitchens, interactive chef experiences, and globally inspired menus are becoming increasingly popular. Ariane’s diverse portfolio – from classic white plates, such as our Privilege range, to unique textured collections such as our Black Dazzle range – allows chefs to create visually stunning presentations that complement their culinary narratives.
Southeast Asia and the Middle East to strengthen our presence in these exciting markets. With India being our home market, we are well established across key cities and states, and we continue to expand our network to smaller and more remote cities.
Tell us more about your brand portfolio – what is new and exciting?
We are thrilled to introduce Ariane Impress, a revolutionary digital printing technology that allows for
unparalleled customisation of our tableware. Chefs and restaurateurs can now personalise plates with their logos, signature dishes, or even bespoke artwork, creating truly unique dining experiences.
What challenges do you think the industry is facing?
Staffing shortages and rising costs are major concerns. Attracting and retaining qualified staff is crucial, but competitive wages are essential. Additionally, inflation is putting pressure on operational expenses which is in turn impacting business profitability. Global trade routes and consistent vessel availability has also been affecting global trade.
Despite these pressures, Ariane Porcelain remains in a strengthened position given the fact that India is both a strong, stable and progressive country to manufacture in and remains as a growing market for the hospitality industry.
What is next for Ariane –what are the company’s longterm goals?
We are committed to significant growth, aiming to increase our production capacity by over 60 per cent in the next two years. This expansion allows us to meet the growing demand for our high-
quality porcelain tableware whilst maintaining our reliable service and consistent quality. We are also venturing into new and exciting territories such as stoneware production and cutlery. These new categories will complement our existing porcelain collections, offering chefs and restaurateurs a wider range of options to present their culinary creations.
In the meantime, we continue to propel ourselves forward by consistently improving the service that we offer to our valued customers, and fostering long-term partnerships based on trust, mutual respect and a shared commitment to excellence. Lasting relationships with our clients has been paramount to our success.
Ariane has recently established service points both in Europe and North America. Ariane Porcelain bestsellers and novelties are now in stock in the Netherlands, catering to markets across the European continent within a few days. Additionally, through partnership they now have stock immediately available in Illinois, USA with close to 450 SKUs of tableware and 125 SKUs of cutlery. This translates to faster service with delivery times ranging from three to seven business days, ensuring a seamless experience for customers in United States, Canada and Mexico.
“We are committed to significant growth”
Ariane has introduced Ariane Impress, a revolutionary digital printing technology that allows for unparalleled customisation of the brand’s tableware. Chefs and restaurateurs can now personalise plates with their logos, signature dishes, or even bespoke artwork.
sknife knives can be found in the world’s most prestigious hotels and restaurants, with over 250 Michelin stars, including several three-star establishments.
Swiss knife manufacturer sknife is celebrating its 10th anniversary, launching a special edition steak knife set with handles made from hand-selected driftwood.
sknife says it set out to create a Swiss product of the highest quality and perfection. Founded in 2014, the manufacturer has been producing high-quality knives, expanding its range to include pocket knives and speciality pieces. A single-handed sommelier knife is currently in development.
A product for top chefs
The design of the steak knives was developed in collaboration with renowned Swiss chefs, contributing to the quality and functionality of the products. Today, the knives can be found in
the world’s most prestigious hotels and restaurants, with over 250 Michelin stars, including several three-star establishments. Recently, the acclaimed Parisian hotel Epicure at Le Bristol, has started using sknife’s damask steak knives, and for the Hôtel du Cap in Antibes – one of the best hotels in Europe –an exclusive cutlery collection with a marine theme is being produced. sknife strives for precision and perfection, which is why the location in the watchmaking city of Biel makes sense.
CEO and founder Michael Bach explains, “We are often asked why we produce knives in Biel. Quite simply, because we manufacture knives with the precision of a watch and with great craftsmanship”.
To celebrate its 10th
anniversary, sknife has created a unique handle design using driftwood – shaped and weathered by water over many years – turning it into a beautiful piece of art. This makes it the ideal material for the brand’s special edition of the four-piece steak knife set: the surgical steel blade, combined with this special handle, makes each steak knife absolutely unique.
Innovation and craftsmanship
sknife stands out for its thoughtful design and artisanal precision, but its success is also based on innovative technological processes. As mentioned, Biel is home to the watch industry, which provides access to a novel
To celebrate its 10th anniversary, sknife has created a unique handle design using driftwood, shaped and weathered by water over many years, turning into a beautiful piece of art.
surgical steel containing nitrogen instead of carbon. Additionally, the knife manufacturer uses a unique Swiss process to stabilise the wood used for the handles. Swiss woods, such as walnut and ash, with their beautiful grain, are stabilised under vacuum and pressure. This makes the knives and cutlery suitable for gastronomy – especially in seaside restaurants or on yachts. The steel is forged in the Swiss Emmental region, and the wood for the handles is processed near Bern. The final manufacturing of the knives is done by hand by a trained knife maker in the Biel manufactory. Of course, the products can be personalised with laser engraving.
sknife offers lifetime sharpness Thanks to the new Swiss precision sharpening tool, the sharpness of the knives is guaranteed daily. With the upgraded version featuring diamond-coated leather, even pocketknives can be sharpened to razor blade level.
Visit www.sknife.com for more.
Luzerne’s global head of sales & product development Leona Lek tells HoReCa about the brand’s growth with consistent demand from the hospitality market…
As one of the most recognised brands coming out of the Singaporean market, Luzerne has established a reputation for excellence. The past year has seen the company enjoy continued, steady growth as demand for its products remains consistent. Although 2024 hasn’t quite lived up to initial projections, global head of sales & product development Leona Lek (pictured below) tells HoReCa they are pleased with overall performance and optimistic about the future. In short, Luzerne is enjoying the fruits of its continued brandbuilding labours. All this as the hospitality market sees more and more brands entering its already crowded sphere, something Luzerne is keeping an eye on.
“We’re seeing more and more
retail tableware brands attempting to break into the HoReCa market, but it’s going to be a challenging path,” Leona tells us. “The quality expectations from HoReCa customers are far more stringent than those of homeowners, and the complexity of product assortment in hospitality is significantly higher, demanding a deeper understanding of the industry’s unique needs.
“At Luzerne, we are, first and foremost, a HoReCa brand. Our focus has always been on producing professional-grade products that meet the high standards of the hospitality sector. “We take pride in our 75 years of ceramic expertise, craftsmanship and attention to detail, ensuring our products are durable and functional for commercial use.
“What sets us apart is that we also make these same professionalgrade products available for homeowners who appreciate quality and design.”
With so much noise in the sector, Luzerne are conscious about staying ahead of the curve, anticipating what the market will need next, and part of that plan is constant innovation. In fact, Leona says this is key to who Luzerne are as they prepare to launch a new collection.
“We’re excited to introduce our upcoming collection, which pays homage to Singapore’s treasured Peranakan culture and infused with European flair. This line aims to bring a fresh aesthetic to the market, appealing to customers who appreciate unique and culturally rich designs.”
Part of the brand’s commitment to innovation lies in their ongoing review of manufacturing processes where they continuously incorporate a greater percentage of recycled materials into our raw materials.
“We look forward to offering collections that reflect our commitment to both exceptional design and sustainability,” Leona says confidently.
With the market as competitive as it is, Luzerne prides itself on standing out focusing on what, they say, matters most: quality, innovation, and putting customers first. “Our ceramics are crafted with passion, using no animal bone ash, yet still achieving the same beautiful translucency as traditional boneware. Built to last, they offer a timeless aesthetic that seamlessly blends style with functionality.
“As a global company distributing to over 60 countries, we recognise that each market is unique. This understanding allows us to adapt our offerings to meet the specific needs of each market. We’ve cultivated strong customer relationships, fostering trust and long-term partnerships. This combination of craftsmanship, global reach, strong customer relationships, sustainability, and innovation makes Luzerne a trusted partner and leader in the tabletop industry,” Leona says.
Although they present as a hospitality brand, Luzerne has dipped its toes into the retail market, experiencing steady growth so far.
“Many consumers discover us through word of mouth, online marketing, and the restaurants they visit,” Leona explains. “Today’s
customers are more sophisticated than ever, often seeking visually appealing tableware that complements their home styling.
“However, there is a significant gap in consumer education regarding the making process of ceramic wares. For instance, an article from the South China Morning Post dated September 16 highlights that 43 per cent of ceramic bowls and cups were found to release toxic metals, such as lead. Online, it’s difficult to assess product quality; tempted by attractive pricing and aesthetically pleasing imagery, consumers may inadvertently purchase brittle, low temperature fired ceramics with high lead and cadmium content.
“To address this challenge, we focus on educating consumers about the safety and craftsmanship of our products, empowering them
“This line aims to bring a fresh aesthetic to the market”
“One of the biggest challenges we face in the tabletop sector is the crowded competition from both the HoReCa market and digital platforms. The HoReCa sector is getting more competitive, with many brands vying for consumer attention. On the digital front, while online shopping makes it super convenient for people to find and buy products, it often misses that personal touch and social interaction you get from a physical store. Plus, with so many copycat brands popping up online, it can be challenging for consumers to tell the real deal from the imitations.
to make informed decisions. By emphasising the importance of choosing quality, foodsafe tableware, we help them appreciate the value of investing in Luzerne products.”
With Luzerne offering so much choice to the industry, they see trade shows as an ideal way of connecting with their clientele, and have plans to attend Ambiente.
“We participated in a few shows this year, mainly within the Asia Pacific region. These events have been fantastic opportunities for us to connect with clients and showcase our latest collections,” says Leona. “Looking ahead, we’re gearing up for Ambiente 2025 in February next year, as it’s one of the largest platforms in the tabletop industry where we can present our new innovations and share Luzerne’s offerings on
We’re also dealing with rising costs and inflation, which affect everything from materials to labour and transportation. These rising expenses can impact our pricing and, in turn, influence how much consumers are willing to spend. With inflation squeezing budgets, some folks might hesitate before making a purchase, so addressing this issue is crucial for us to remain competitive in the market. Lastly, the market is getting quite saturated with new brands and products, so it’s more important than ever for us to stand out. We need to stay attuned to changing market trends to ensure our offerings connect well with what consumers are seeking today. Staying agile and innovative isn’t just a necessity; it’s an opportunity to inspire change and effectively navigate these challenges.”
a global stage. While we won’t be at FHA in Singapore this year, we warmly invite anyone interested to visit our spacious showroom located near the city centre. Here, you can explore our comprehensive range of products. Please don’t hesitate to contact us to schedule an appointment.”
Visit www.Luzerne.com to learn more.
As sustainability has an increasingly important impact on trends, Jesper Efferbach argues there are no rules when it comes to making an impact
When I look at the trends and vibes in the global tableware industry, I might look at things slightly different than most given my background as a chef, mixologist and waiter.
To me, and many others in the industry, one of the key value aspects in the tableware being used is that products and suppliers must add value to the industry through durability, flexibility and design.
there are demands from guests and clients as sustainability and upcycling becomes more fashionable, particularly when it comes to table and kitchenware.
We need to combine this with the fast-growing trend in both kitchens and restaurants of decreasing carbon footprint by purchasing and sourcing locally, reducing waste, switching to renewable energy sources, and in this case purchasing and using
today is there are no rules. Presentations are focused on the visual and chef’s creativity rather than old rules and traditions. Today we serve cocktails and drinks using glass domes, cups and mugs in many materials and designs. We serve our food on stone, wood and glass, much more than we ever did before. All designed on the concept of the bar, café or restaurant, of course.
The trend for using glass tableware is growing rapidly. This is due to several reasons, one being that a very large
“The rules are, there are no rules”
Bottom line being, tableware is a transportation vehicle, transporting food and drinks from point A to point B. A supplier of tableware only adds value when they –through design, durability and flexibility – can aid the end-user to increase their profit by either durability or design. These points become even more important during tough times in the industry, thus placing more demands on both the manufactures and the distributors.
In many countries, sustainability and carbon footprint are becoming important due to governmental demands. Just as important,
more environmentally friendly tableware.
Tableware manufacturers must take this trend seriously and act accordingly in relation to both production, raw materials and even design, because sustainable products often demand a rougher look and feel.
This trend is very much in line with the demand for unique, individual food and drink presentations, often using exclusive presentation tools, and often combining tools using different materials. We mix and match materials much more these days than we used to do, and the rule
number of people see glass as a more environmentally friendly material – it’s 100 per cent natural and fully recyclable raw material.
Another reason is that it’s very flexible, and it’s possible to create both larger, unique and creative designs in the material. Finally, it’s often cheaper to create and produce creative and unique designs in glass than in other materials. Let’s not forget glass tableware has come a long way from the basic, simple products of the past. Today it’s possible to mix and match colours and design in some quite unique ways!
The bottom line is that the rule is, there are no rules, but we can never forget we all have to add value!
Aesthetically pleasing, and pairing chic Scandi design principles with cutting-edge technology, the Grad No. 1 Cooler is making waves on the hospitality scene for its innovative beverage cooling system. Already a hit with consumers, the brand is now making waves in the professional sector – HoReCa learns more…
Founded in Copenhagen in 2015, Danish company Grad is bringing Scandi design, innovative thinking and advanced technology to the table. Its beverage cooling solutions have been taking the retail world by storm with hospitality following in hot pursuit.
“Our focus is on creating products that elevate the customer experience, with an emphasis on sustainability, functionality, and aesthetic appeal,” explains key account manager, Maximillian Berrington.
Knowing just how important it is to get the temperature of
wine spot on, Grad has produced the Grad No.1 Cooler – a stateof-the-art wine cooling solution
served at the perfect temperature. “It uses advanced thermoelectric technology for precise
“We’ve had particularly great presence within some boutique hotels in Singapore and the UAE, where the focus on quality and presentation aligns with the Grad No.1 Cooler’s capabilities”
that merges elegance with performance. In short, it has been designed to ensure wine is always
temperature control. It’s not just a practical tool; it’s a lifestyle accessory that allows
The cooler has been produced in Sweden using 100 per cent renewable energy, reflecting a strong commitment to sustainability and eco-friendly practices.
users to enjoy wine exactly as the winemaker intended, preserving every note and nuance,” explains Maximillian. “We spend plenty of time and money on storing wine at the correct temperature but seem to ignore that wines should be enjoyed at a certain temperature too. If we’re drinking from beautiful varietal wine glasses then shouldn’t we maximise what we’re getting out of the wine by ensuring it’s enjoyed in optimal conditions?,” he asks.
Produced in Lund, Sweden, the cooler boasts some exceptional features which combine both performance and design. For example, it’s got a patented four-sensor temperature control algorithm which ensures precise and consistent cooling, so wine is always served at the ideal temperature.
Key for the hospitality sector, it is lightweight and equipped with a long-lasting lithium-ion battery, giving it unmatched portability so you can use it anywhere. But how does it actually work in a hospitality setting?
Maximillian explains: “It provides restaurants, hotels, and bars with the ability to serve wine at optimal temperatures consistently. It eliminates the need for bulky, unreliable ice buckets and offers a sleek, compact solution that can be easily integrated into service routines. Its portability is particularly useful for settings like outdoor dining, wine tastings, and high-end events, where presentation and precision are crucial. Most notably though, the time saved overall by not having to constantly replace the ice buckets allows teams within venues to focus on their guests, safe in the knowledge the wine is taken care of.”
Thus far, the Grad No. 1 Cooler
has been met with open arms by the consumer, and the professional sector is following suit.
“Consumers and industry professionals alike appreciate its combination of performance, aesthetics, and environmental consciousness,” says Maximillian.
“We’ve received praise for the way it maintains the integrity of the wine while enhancing the overall service experience. Privately, we’re faced often with return customers who want to have more than one in action when they’re hosting dinner parties, or want to buy them as a gift for others.”
The product is continuing to gain traction in the professional sector, being used in luxury hotels,
restaurants, and premium wine bars across Europe.
“We’ve had particularly great presence within some boutique hotels in Singapore and the UAE, where the focus on quality and presentation aligns with the
Grad No.1 Cooler’s capabilities. Interestingly, we recently opened up the door to the yachting industry as the Grad No.1 Cooler suits that level of service required on private and charter yachts.”
While the brand’s current focus
is on European markets, they are actively expanding their global distribution network. “We ship all over!” says Maximillian. “We’re working towards a stronger presence in all markets.”
The brand takes their
Aesthetically, the cooler is hugely appealing. Something the design team worked hard on. “Design is at the heart of what we do,” explained key account manager Maximillian Berrington. “The Grad No.1 Cooler was meticulously crafted with Scandinavian design principles in mind – clean lines, minimalism, and functionality. We wanted to create a product that is not only practical but also enhances the visual appeal of any setting it’s placed in, whether that’s a home kitchen or a high-end restaurant.”
The Grad No.1 Cooler is a stateof-the-art wine cooling solution that merges elegance with performance. Designed to ensure wine is always served at the perfect temperature, it uses advanced thermo-electric technology for precise temperature control.
approach to supporting retail and hospitality clients very seriously, offering a “comprehensive” pathway from initial consultation to postpurchase service, including customised branding options for hospitality clients, training for optimal product use, and aftersales service to ensure long-term satisfaction. “Through our Digital Product Assistant, accessed via a QR-code discreetly placed on the back of the cooler, you can always reach us through the chat function should you require anything,” Maximillian adds.
The brand regularly attends trade shows, you’ll find them at events such as ProWein and Vinexpo, but they will also be attending the Consumer Electronics Show in Las Vegas in 2025.
The company is now looking towards expanding its product line with a focus on innovative beverage cooling solutions for both the home and hospitality markets.
“This includes continued development of the Grad Tap Cooler, specifically designed for spirits, as we refine its capabilities and explore new ways to enhance the perfect serve,” Maximillian says.
“Sustainability will remain at the heart of our operations, alongside our commitment to partnering with high-end hospitality brands to create customized solutions. Expect to see more from us in terms of global presence, product innovation, and a continued dedication to exceptional design, performance, and refining our technology.”
Visit www.grad.dk to learn more about the brand.
With a notable career spanning more than 30 years in the tabletop market, specifically in hospitality, Jonathan Shepherd is a man who knows the industry inside out. Representing brands such as ID Fine and ArdaCam, amongst others, he talks to HoReCa about changes in the industry and how brands can make an impact in a highly competitive market…
Jonathan tell HoReCa about your business – how do you work with the hospitality industry?
After working for a major hotelware company for over 30 years in EMEA, I formed my own agency/consultancy company in November 2022, with a prime objective of helping other European and UK based quality HoReCa tabletop and buffet equipment brands to establish or improve representation and distribution. I also extended this to a selection of retail brands that wanted our help to enter the HoReCa market.
My wife Jackie joined the company 12 months ago bringing along her wealth of experience in textile design. We offer agency representation, consultation, sourcing and custom design services and advice.
You have many years’ experience in tabletop and hospitality – what changes have you seen over that period of time? How are things different now?
Brands have come and gone over the past 30-plus years. Some brands in HoReCa tabletop have grown significantly and others have also diversified into new and
additional product areas.
Digitalisation has enabled products to be marketed and sold via a far wider number marketing and distribution platforms and the marketplace is more rapidly aware of products available to it.
service distributors in the market resulting from larger distributors acquiring other distributor companies. Some distributors have been unwilling to change and have been left behind. There is also a growth in B2B platforms to access
“The marketplace in Europe and the UK has been going through a levelling out process during 2024”
Food trends have also influenced changes in the HoReCa tabletop market with many unique and bespoke commissions now being produced for “rock star” chefs as well as brands; and there has also been a growth in the last 15 years in decorated tableware. However, times are now changing a little. Lifestyle and health factors have created a change in the way people eat or choose to dine out and in turn the tabletop products demanded for this. Sustainability and environmental considerations over the last few years are increasingly having an influence on where and what products end-user operators purchase.
Distribution has evolved and changed over the past 30 years with a smaller number of full-
HoReCa tabletop products as well as brands starting to sell directly.
What key USPs are restaurants looking for from their tabletop?
There are a lot of common USPs that restaurants seek from their tabletop equipment across the differing levels of the market, and some totally specific to level and product type. Shape, profile, function, durability, stackability, flexibility and interchangeability are key characteristics considered on a more practical note for tableware. For concept specific operations design whether
standard or custom is critical. Can tableware products be evolved, co-ordinated and mixed and matched is another key factor?
The balance between affordability and the benefits and revenue a product can help to generate are another consideration for many.
Sustainability and environmental factors are considered in a growing number of operations. Continuity and regularity and reliability of local supply and service is another key USP.
Do you feel the hospitality sector is overcrowded at the moment?
Some may not agree but overall, I would say that the hospitality sector in terms of equipment brands/suppliers is a touch
overcrowded in some ways.
The desire to succeed is always a challenge and it is easy to emulate others for short term success, but this does not always provide the HoReCa end-user with the best solutions and neither does it give the distributor the easiest of decisions about what brands or ranges to promote and stock. It is far better to innovate and be different but highly relevant.
to see when, where and on what they will spend.
There is the counter side to these where forward-thinking brands take positive steps to innovate and introduce attractive, relevant, alternative products and I am pleased to say this is very much the case with the brands that we work with.
At the luxury level of the hospitality market things are not affected to the same degree as
“We have seen a growth in demand and enquiries for our luxury brands”
What sales territories are performing best – in your opinion?
The marketplace in Europe and the UK has been going through a levelling out process or re-boot during 2024, so it is difficult to answer this directly.
Rising costs, covid loan repayments, poor weather during critical seasons and a reality check have all contributed in part to HoReCa operators and their clients taking a step back
other sectors and we have seen a growth in demand and enquiries for our luxury brands.
In your role as a consultancy, you have a wide grasp on the industry as a whole, what is being done well?
When brands focus on what they are specialist in, then generally with the appropriate level of investment, innovation and commitment, they will succeed. This is the case with a good many
Jonathan Shepherd Consultancy works with a host of hospitality brands...
• ID Fine
• ArdaCam Glassware
• Rona Glassware
• Cermer HoReCa Tableware
• Steelwood Concept of Denmark
• Roy Kirkham Fine Bone China England
• Legacy Silverware of Sheffield
companies across the spectrum and HoReCa tabletop and buffet equipment. This cascades down to the companies that distribute these brands who can, with clarity, focus on actively promoting the brands. In turn end-user operators are ultimately given an easier choice to make.
And likewise, what areas are proving a challenge for manufactures/ distributors and end users?
Manufacturers are faced with the challenges of recruiting labour, rising costs of raw materials and fuel, supply of raw materials and components in some cases, and decisions to be made owing to the overcrowded nature of the current HoReCa marketplace. It remains a conundrum for some as to whether to target end-users directly or to continue to supply via full-service distributors.
For distributors, the decision of which lines or brands to select from the plethora of choices continues to be a headache and also the clarity of balancing stocks and supply to keep their end-user clients satisfied. Distributors are generalists and they are posed a different decision to make when a brand decides to become a more generalist provider of multi-genre products. End user operators share similar challenges to brands and distributors when it comes to recruitment, costs of operation and supply but in today’s HoReCa market I feel that is increasingly difficult for them to select the right tabletop equipment owing to the extremely high level of similar products available.
With our company, one of our prime focus areas is to help manufacturers and distributors,
and in turn end-users, overcome this challenge.
Finally, what key tips would you give to retail brands perhaps looking to move into hospitality?
We have had experience of this in our company since we started. Firstly, our advice would be that retail brands must beware that HoReCa is a totally different world of operation. Demanded response times and customer service requirements are a lot quicker in HoReCa. If you do not give the reply on information or timely supply, then the distributor and end-user will choose another company. Volumes and sizes of orders can be much smaller but the number of individual orders a lot larger. Item sizes and capacities must be in line with standard HoReCa portioning requirements. Pack sizes too, and alternative shapes, items and decorations will be expected. Our advice would be to take the time to approach the most appropriate distributor partner in your market who is open to be a true trading partner and has relevant space within their portfolio for your product. Take time to listen to the vast experience of HoReCa industry experts like us, and act upon the advice. Timeframes may also be much longer to establish a successful trading partnership with distributors in the market as relationships need to be progressively built and protected and there must be a need, and opportunities created within their portfolio to get your product sold. Patience and belief are key, as is marketing, marketing, marketing! Appropriate imagery and marketing to a HoReCa audience is critical. Market to your target audience and application of your product. People eat with their eyes!
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.
Despite
the hospitality sector facing tough times, there are glimpses of genius on the horizon, says Valda Goodfellow
The old saying “may you live in interesting times” comes to mind as I sit looking out at rainswept streets. The grey skies haven’t lifted for what seems like months, making the weather a perfect metaphor for the general mood of bleakness in the UK economy. In the ironic sense, I think we are indeed living in interesting times.
The hope which sprung from a new UK government soon turned to doom-laden pessimism, which has quickly snuffed-out any flicker of economic confidence in these days of uncertainty. We are all hoping it’s the old trick of making everyone expect disaster from the upcoming government budget and then delivering a reality which isn’t quite so bad. If it is, then this is a dangerous game for our economy. Businesses and consumers alike need to look towards a future where we can see light at the end of the tunnel, not the headlights of a train coming in
the opposite direction.
The UK is not alone in struggling with a troubled economy but the reason I have started this article like the economic Grim Reaper is because we cannot avoid the effects of poor weather, world
thing they haven’t experienced is a plague of locusts. It is little wonder they feel unsure about what the future holds and what they need to plan for, let alone invest in. Their customers are even more equivocal about where and how they want
“Never has there been such a stark difference between the elite level of hospitality and the affordable”
events and macroeconomics on consumer behaviour. This is particularly true in the hospitality sector. Of course, I can only speak from a UK perspective, but this perfect storm has served to significantly reduce consumer spend on everything from hotels, through to posh dinners.
I really feel for our amazing hoteliers, restaurateurs and caterers, who have battled with so many apocalyptic conditions the only
to spend.
Never has there been such a stark difference between the elite level of hospitality and the affordable. But even in the most elite establishments, there is a shift in consumer tastes. Caviar now sits happily on the same menu as a smashed burger, while elegant restaurants reverberate to the throbbing rhythm of a DJ set. Maybe it’s an age thing, as our newly-minted tech millionaires
don’t give a hoot for the hushed reverence of a culinary temple; or maybe it’s just that we are more interested in our own tastes than those of some acclaimed Chef. It seems something has snapped, and our sector is struggling to understand how to repair it.
I think the answer is not to repair it – this would just be looking backwards. We need to read the mood and adapt to what consumers want now. We need to look for the ray of light and follow it. After all, consumers will ultimately dictate what is successful.
At the affordable level of hospitality, the market is largely filled with cookie-cutter formats and familiar cuisines. It seems consumers are looking to play safe with their money and not risk a precious night out on something potentially more exciting but unfamiliar. There are some amazing operators who deliver safe dining concepts well while offering a great experience, there are also a lot who are happy to imitate rather than innovate.
The good news is that the market will change, as it always does. There will always be those brave souls who shine the light and show us the way. They may be few
and far between at present, but they are there.
It seems that whatever happens, our love affair with familiar food will have its place at every level of dining. Whether you are in a 5-star hotel or high-street restaurant, the desire for hot dogs, burgers, chips, Italian and French brasserie food remains the same. The difference (other than the price tag) has to be the quality, delivery and service.
The delivery, or presentation, of the food is crucial in striking the right tone. There has to be an immediately visible difference between that of an elite venue and a high-street chain. An elite venue – whether a hotel or an independent restaurant – will invest in distinctive and authentic tableware, sometimes including high quality decorated plates to establish an easily identifiable identity. A high-street chain is more likely to use generic big brand crockery (even if decorated) and cheaper alternatives to authentic products. From a distance they can look similar but up close there is a world of difference, and it does matter. In a way, the more familiar the food, the more the delivery of it matters.
It doesn’t need to cost so much more to deliver great presentation,
“We need to read the mood and adapt to what consumers want now”
even at the affordable end of the market. I think people just get brainwashed into buying cheaper rather than better. As our market comes out of this gloom, what will not change is consumers’ attitude to how and where they spend their money. They may want familiar food, but they will always be looking for a better experience.
A chef who is currently shining his own ray of light in London is Jason Atherton. Take his food at his newly opened Sael restaurant, where he may be serving lasagna but his is made with snail and ox cheek, served simply but impeccably in a fun environment stripped of all the fine dining frippery that you would expect from food of this quality. This is the sort of experience that not only your Gen Z tech millionaires would approve of, but also the more distinguished older clientele (like myself); particularly as the British-only play list is fantastic. This is what I call happy food. As long as we have brave chefs like this, I don’t care if it’s raining again!
Held biennially, EquipHotel is a trade show directed at the heart of the hospitality industry. Aimed at a specialised group including hotel professionals, tourist residence managers and owners, skilled chefs, restaurant professionals, specifiers, OS&E and FF&E purchasers, investors, and many more, the show opens this November in Paris
Every two years, Paris’s Porte de Versailles exhibition centre becomes an industry hub catering, quite literally, for catering.
The EquipHotel trade show sees tabletop brands such as Fine Dining and Living, Amefa, Serax, Vista Alegre and more, mix with suppliers for the entire HoReCa trade. Describing themselves as the home of hospitality, EquipHotel is a must for those serious about taking on the sector.
Exhibitors in four themed sectors – food service, wellness, design, and tech and services – will showcase their products at the event which also boasts a conference programme, chefs lounge,
innovation awards and much more.
In fact, EquipHotel will welcome more than 1,200 exhibiting companies from 36 countries across the above-mentioned themed exhibition spaces.
Interestingly, “Better eating” is the theme chosen by EquipHotel Paris 2024 to talk about food, restaurants, bars, coffee breaks, gastronomy, snacking, culinary discoveries and other flavours from around the world.
“Eating habits have changed,” the show claims. “Today, recipes reflect the times, dishes are shared, waste is avoided, there are more women in professional kitchens, each product tells the story of a region and a season, and storytelling is becoming one of the keys
+10% increase in accommodation sales recorded in France in 2023. This compared with an already good 2022, with +9% growth in revenue per room. In addition to this, visitor numbers continue to grow (+3%), and average prices continue to rise (+7%). Beyond the Paris 2024 Olympic Games, projections are for an increase in accommodation sales (RevPar) of +5% in Paris, +3.5% on the French Riviera and +3.7% elsewhere in France for 2024 compared to 2023.
EquipHotel will see brands such as Fine Dining and Living with Chic, BonBistro and Fine2Dine, Cookplay, the Arcturus Group with Sambonet, Paderno, Arthur Krupp and Rosenthal, SEB Professional with the WMF and Krups brands, Herdmar, RAK Porcelain, Vista Alegre, JL Coquet, Kütahya Porselen, Stölzle Lausitz, Serax, Amefa and many more.
to attractiveness and profitability.”
Over the course of the show, the Gault&Millau “Lounge des Chefs” will host guest chefs who will be taking over the kitchen throughout the trade event. The Gault&Millau teams are embracing the challenge of bringing in a
new star chef every day to serve up around a hundred meals, not only to surprise visitors to the show, but also to showcase new and seasoned talent. This is just a mere flavour of the events taking place at Equip. Visit www.equiphotel.com to learn more.
