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Selected stories 2011-2021
Gérard Lehmann, a glass designer for over 40 years and a passionate perfectionist, works with the world’s greatest, most distinguished wine-makers. Driven by a need for professional challenges and armed with plenty of experience, he long sought the glass with the perfect shape and qualities to make wines from around the world taste their finest. Lehmann's hard work and passion resulted in OENOMUST . This indispensable glass enhances the wine-tasting experience and combines two fundamentals: quality and the experience of Lehmann Glass. The design is trailblazing and surprising, allowing the wines to be swirled without spilling, releasing the wine’s very best flavors and aromas.
Lehmann Glass produces a variety of other shapes and items, all made to increase the pleasures of drinking good wines. A good example of some of the other wineglass ranges that Lehmann offers is its VINALIES collection. Working in close cooperation, with L’Union des oenologues de France Lehmann designed this series of three glasses; during the “Vinales” international wine competition, with comments and remarks by oenologists from all over the world helping to bring the final touches.
Lehmann Glass is now available to the North American restaurant and hotel markets by Lehmann - USA and will be in-stock in their Connecticut warehouse shortly, with a seperate website under development. In the meantime, for further information contact Jay Powell or go to the corporate Lehmann Glass website: http://www.verreriedelamarne.fr/spip.php?page=accueil&lang=en And, if you're attending next month's NRA Show in Chicago....you'll want to stop by their Booth #7079....I know we will be checking them out, as well. Exhibitors to the 2013 NRA Show coming up in Chicago next month.....
.....got your press releases submitted to the show's online press room? Here's the link: http://show.restaurant.org/News Get more ROI for your show money spent. Wondering how to put together an inexpensive press kit? Go here....
You can view the entire collection of Gural Porcelain and Turgla glass serving pieces, along with Turgla's extensive buffetware offering by going here: http://www.turgla.com/
Choosing the right cocktail glass with host Robert Hess from the Small Screen Network.
Quick video which emphasizes the idea of glassware elevating the cocktail experience. Well done. The London Evening Standard reports that tabletop company Steelite International served up a strong growth with a record 2012 sales year, a result not often found in these global economic times and conditions. Steelite announced sales of £70.2 million for 2012, up 6% from the previous year's £66.3 million.But pre-tax profits were down from £7.9 million to £7.2 million after it last year acquired Royal Crown Derby, the historic bone china manufacturer. Chief executive Kevin Oakes attributed much of its success to overseas customers in 130 countries, representing 80% of Steelite's turnover, who saw "real value in the Made in England backstamp". Steelite has been on quite a roll lately as just last week, the privately-owned firm was recognized with a Queen's Award for Enterprise in the international trade category. In addition, Steelite has recently announced several job increase iniatives that will continue to support the company's sales growth. To read the entire London Evening Standard story, go here: http://www.standard.co.uk/business/business-news/ceramics-maker-steelite-bucks-trend-with-sales-growth-8587137.html To learn more about Steelite's collection of hospitality tabletop products, go here: http://www.steelite.com/
"Overall, we are pleased with this quarter's results. While disappointed with a sales decline in the U.S. and Canada, we are very encouraged by our significant sales increase in Mexico and Latin America. The critical story, however, is our success in cost reductions, which resulted in record adjusted income from operations and adjusted EBITDA for any first quarter ever. This performance is even more notable, given that we had an extensive amount of maintenance activity which led to underutilized capacity during the quarter," said Stephanie A. Streeter, chief executive officer of Libbey Inc. Libbey reduced by 6.1 percent its selling, general and administrative expenses in dollar terms in the quarter, which ended on March 31. In addition, while gross margin was increasing, Libbey’s first-quarter interest expense was down 19 percent. You can learn more about Libbey’s first quarter performance by going here: http://investorrelations.libbey.com/phoenix.zhtml?c=64169&p=irol-newsArticle&ID=1811075&highlight= To learn more about Libbey's wide range of hospitality tabletop products, go here:http://foodservice.libbey.com/
From Fox Business News show "Manufacturing Marvels" comes this great video on America's Homer Laughlin China Company.
To learn more about Homer Laughlin's tabletop products for the hospitality industry, go here: http://www.hlcdinnerware.com/ Founded in 1863, Bernardaud is the premier manufacturer of fine Limoges porcelain and proudly benefits from five generations of familial leadership. The company creates hotel and restaurant collections that bear in mind the operational constraints of luxury hotel and restaurants. The hallmark of Bernardaud is its commitment that every hotel and restaurant product is made to exacting quality standards that offer unmatched durability and creativity in design. Bernardaud recurrently partners with artists, designers, and chefs in the production of hospitality collections that are imbued with unrivaled beauty and luminosity. The company specializes in custom-order services and its collections are used by top-tier hotel and restaurant properties throughout the world.
“I had two sources of inspiration for the Kintsugi service. First, what if I held a dinner for 12 very different guests... would they get along? Second, I am fascinated by a 16th-century Japanese technique known as Kintsugi. The idea is to make visible repairs in fired ceramic using a mix of lacquer and gold, which increases the esthetic value. One might call it "the archeology of the future"! In other words, even if many copies of a plate exist, what counts is the original unit. Each plate is unique, because I made different repairs on each one, as if it were a precious ancient object. Like an archeologist adding value to objects that are found. In the workshops in Limoges, I worked like a calligrapher, highly concentrated, and did all 12 plates in the same sitting. Inspiration struck like lightning." Sarkis, a French artist of Armenian origin, was born in Istanbul in 1938 and studied painting and interior architecture before moving to France in 1964. In 1967, he won the prize for painting awarded at the Paris Biennal. In 1969, he was invited by the great art critic Harald Szeermann to take part in an exhibition When Attitudes Become Form, which has been famous ever since:
"My work is always related to memory. Everything that I have experienced in my life is in it. " For more than 35 years, Sarkis has been imagining scenes constructed from stories inspired as much by a sense of place - memories inherent to particular places - as his own personal memories. He uses a variety of media (e.g. watercolors, video and sculpture) and materials (e.g. neon, magnetic tape and copper) and confronts objects from different contexts or cultures. This has given his body of work a unique poetic dimension that reveals a profound humanism and a great familiarity with world history. Sarkis has exhibited at many international exhibitions such as the Pompidou Center (Paris), Boymans Museum (Rotterdam), San Francisco Museum of Modern Art, and the Museum of Contemporary Art (Geneva). His work is held in many public and private collections. He has been living and working in Paris since 1964. To learn more about Bernardaud and it's hotel and restaurant collection of tabletop products, go here: http://www.bernardaud.fr/hotel-restaurant-fr13.html
The thinking is that money spent at restaurants is money not spent at the grocery store. It's a trend that's crossing over even at convenience stores, where pharmacy chain Walgreen is looking to blur the distinction between its stores and fast-casual restaurants with hand-rolled sushi and sashimi, baristas, and self-serve frozen yogurt stations.
As if you didn't already have enough reasons to differentiate your restuarant! To read the entire article, go here: http://www.fool.com/investing/general/2013/04/09/supermarkets-preparing-to-eat-restaurants-lunch.aspx Tabletop companies.....have you considered the implications of this trend on your business? |
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Ment'or Inspiring Culinary Excellence Archives
November 2021
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