Spotlight

Exceeding Boundaries

Combining cutting-edge technology and forward-thinking design, Bonna continues to transform the tabletop with its versatile and eco-conscious product portfolio.

Words: Jenna Campbell

In 1983, Kar Porselen was founded in a small ceramic atelier with a dream to break the mould by creating innovative porcelain products with the latest technology, bringing a different perspective to the conventional understanding of household ceramics.

This legacy of craftsmanship paved the way for the creation of Bonna Premium Porcelain, a subsidiary established in 2014, which has since has gone on to become one of Turkey’s most successful HoReCa brands. Guided by a motivation to make a difference through the creation of solutions for the hospitality industry, Bonna began its journey with the release of its lifetime edge-chip warranty plates, becoming one of the few to offer such a guarantee.

Today with two facilities in Turkey and a 30-million-piece per year capacity, the porcelain manufacturer serves sector professionals in 79 countries and six continents. Utilising its triedand-tested technological infrastructure, Bonna provides personalised solutions for hotel groups including Hilton Worldwide, Four Seasons Hotels & Resorts and Marriott International, all whilst seeking to influence future tastes in a sustainable way.

“At Bonna, we are dedicated to meeting the needs of the present without jeopardising future generations,” explains Reha Tavil, Director of Sales & Marketing at Bonna. “This dedication is one of our corporate principles, placing ethical standards at the very centre of our corporate vision. For us, integrity is a crucial quality. Therefore, throughout the production cycle, we consider the problems faced by the world and implement policies for responsible production.”

One of Bonna’s primary objectives is to sustain eco-optimised production, and at its factory – equipped with cutting-edge technologies – it maximises natural gas and electricity savings, making sure daily operations are carried out in line with circular supply chain management. Furthermore, the water initially used in the production process is saved, and only recycled paper is used for the packing of its products.

In defining itself as a stakeholder in the sector through the production of premium products for the tabletop in an efficient and sustainable manner, Bonna continues to set itself apart with designs that are robust, versatile and forward-thinking, meeting the needs of busy dining environments whilst also helping chefs to deliver unique culinary presentations.

One such collection is East, designed by Robin Levien. “It is risky to think that we can define Asian food; there is so much variation, but it is true to say that the Asian table is always eclectic and food is usually shared,” notes Tavil. “We have understood the primary role of rice in most Asian cuisines and the need for many small items for serving the great variety of tasty pickles and spicy dips.”

Providing a distinctive playground for different cuisines, the collection takes inspiration from the national flower of several Asian countries. “Asian food is very flexible and there are often many varieties on the table,” says Tavil. “East is the perfect combination of items for the serving and eating of Asian food. There are creative and fun possibilities for the chef; pieces can be combined on top of one another to create floral presentations of food.”

Building on its eco-conscious credentials and leading the way in sustainable production, Bonna is also looking ahead to its launch of the Prints tableware collection. “What we take from the earth, we give it back. We reduce our carbon footprint with the collection, which we produce from 100% recycled material,” explains Tavil. “We cooperate with WWF Turkey so that wild animals in danger of extinction can take one more step on earth. With every Prints product that can be put on the table, it is possible to support living creatures whose future is in danger and to make them leave another mark on the world.”

Prints is produced from recycled industrial waste and takes into account the company’s understanding of natural resources and sustainability through the manufacturing process. Billed as a way to transform the tabletop without wasting the planet’s resources, Bonna is once again leading the way with products and solutions that push boundaries. www.bonna.com.tr

Style and Substance

Born from a passion for style and gastronomy Mogogo is focused on creating long-lasting buffet and banqueting solutions for the evolving hospitality space.

Words: Jenna Campbell

After many years in the field, Le Cordon Bleu chef Moti Ben-Aharon and industrial designer Yariv Kadosh came together in 2009 with the aim of solving the challenges faced by F&B professionals. Their partnership resulted in the creation of a series of design-led solutions for the foodservice and hospitality industry.

“It was always my dream to launch a furniture brand and food is in my past having previously worked in kitchens,” notes Kadosh. “When we started, I looked at how food stations work and explored the logistics to understand design. Meanwhile, Moti began to understand more about the design language in mass production and slowly we developed the brand’s values in terms of the concept and the product.”

Naming the brand Mogogo based on a form of communal eating – something the pair believe to be at the core of society for every important occasion – they set about understanding user experience, employing the latest technologies to create sustainable products that perform well in high-stress environments, offer easy mobility and simple, interchangeable components.

Keeping in mind the end goal of enhancing the presentation of food and beverage, Mogogo’s lines are intended as a portal to a new era of hospitality – one where stylish and functional products blend seamlessly with interiors while elevating the overall dining experience. Its flagship collection, the Modular System, comprises banqueting stations and shelving units, and enables the user to reconfigure components in different ways for a variety of set-ups. The Roll’n Service Carts can be used for table-side service and in-room dining, while the Polo Tables are effortlessly transformed into a bar table or three-tier dessert station. “We bring something that is more like a platform, but the platform is not a regular set of tables, it’s something that you can add on, and it makes the operation much easier for chefs and servers,” says Ben-Aharon.

Made from sustainable materials including high-density bamboo, brushed stainless steel and woven vinyl, Mogogo’s solutions provide economic benefits while also protecting the environment over the product’s life cycle. “In our effort to be sustainable, the biggest challenge is that we don’t want the collections to only look good in the short-term,” explains Kadosh. “The best product is kept forever, and this is the philosophy we follow when designing our collections, they’re long-lasting, age well and can be enhanced over time.”

Having witnessed the impact of the pandemic on the hospitality industry, Mogogo was quick to adapt with the introduction room dividers, sneeze guards and a freestanding V-Shield system giving operators and guests peace of mind in terms of safety and hygiene. “When we went back into the studio we started to design, innovate and analyse what the new world will look like, which led to new solutions,” reflects Kadosh. “The strategy that we went for was the right one; just recently the New York Marriott Marquis invested in the V Shield – they wanted to make a statement that they will continue to operate safely, but not with the use of low-cost or poor quality alternatives.”

As the hospitality industry continues to acclimatise to its new normal, Mogogo is also preparing to join Renarte at its new showroom in Dubai – Mogogo’s first in the UAE – and is launching several new collections including Canvas, an innovative shelving system. “Hotels are asking who they are in a world of reduced travel; no longer are they only catering to business travellers, but locals too,” says Kadosh. “We wanted to respond to this increasingly flexible environment and Canvas is a perfect example of something that can be a grab-andgo unit to a platform for finger food, or even just used to divide spaces.”

Passionate about the world of food and service, Mogogo has sought to introduce new standard for F&B furniture design, helping operators, chefs and foodservice professionals in the process. Guided by the final delivery of food and beverage concepts, its sustainably minded products and understanding of the sector it serves will stand it in good stead for evolving world of hospitality both now and in the future. www.mogogo-buffet.com