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Under the heading of “that didn’t take long”…..Vertex China has announced their newest restaurant dinnerware design called OPERA – Universal Collection. With its bright white body and flowing rolled edge rim Opera is a great choice for the operator who wants to promote plate presentation – at make it fit within budget. Regardless of fine or casual dining, OPERA will fit into any menu concept or banqueting situation. Vertex China also recently announced the latest additions to their VENTANA & SIGNATURE Collections. Vertex China is committed to constantly bringing new and innovated designs to the food service industry. With a little more than a month on the job, seems like new President/CEO Jim Schulze and the Vertex brand are already beginning to make their. We’ll look forward to good things to come from Vertex! For more information on Vertex China and its new OPERA - Universal Collection, go here: Vertex China: New OPERA Dinnerware - Versatility and Value U.S. based Sysco Corporation announced that it has terminated its merger agreement with US Foods, days after the U.S. District Court in Washington, D.C., granted the Federal Trade Commission's request for a preliminary injunction to block the proposed Sysco-US Foods merger. This action also terminates an agreement with Performance Food Group (PFG) to purchase US Foods facilities in 11 markets. Under terms of the merger agreement, the termination of the transaction requires Sysco to pay break-up fees of $300 million to US Foods and $12.5 million to PFG. "After reviewing our options, including whether to appeal the Court's decision, we have concluded that it's in the best interests of all our stakeholders to move on," said Bill DeLaney, Sysco president and chief executive officer. "We believed the merger was the right strategic decision for us, and we are disappointed that it did not come to fruition. However, we are prepared to move forward with initiatives that will contribute to the success of Sysco and our stakeholders." For more information, go here: http://investors.sysco.com/press-releases/Press-Release-Details/2015/Sysco-Terminates-Merger-Agreement-With-US-Foods/default.aspx
Steelite International and its hospitality tabletop products have a well-deserved reputation for leadership when it comes to innovation, design, practicality and overall tabletop sexiness. But what might be sometimes missed is the strength of the Steelite sales organization and just how the company maintains that organizational strength. And, like the investment it makes in new products, Steelite also invests heavily in its organization as evidenced at Steelite USA’s recently completed sales conference in Chicago. While rich with new products and information on those products, the primary focus of the two day event was on education and information on trends within the hospitality dining segment. With a theme of “Race to The Summit” the conference was kicked off with an inspirational presentation by famed British adventurer Sir Ranulph Fiennes who stressed the critical importance on being the first to attempt - and achieve - big goals….along with the leadership role and responsibility that comes along with being first. Fiennes provided big inspiration to start the sales conference as a man who, in May 2009, at the age of 65, climbed to the summit of Mount Everest (oldest from Great Britain to do this) and was named by Guinness Book of World Records as the world's greatest living explorer. Fiennes is also the first person to climb Mt. Everest and cross both polar ice caps. The education on trends within the hospitality began early the next day, kicked off by Melissa Abbott of The Hartman Group who spoke among many trends, including transitioning to “an eating culture vs. a cooking culture” led by social media. Andrew Klimecki, Head of Design at Steelite/Royal Crown Derby continued on with why forming an emotional connection with restaurant guests is so critical to the success of Steelite’s products. From there, the baton was passed to food and beverage expert Patrick McDonnell, from McDonnell Kinder & Associates in Kansas City. McDonnell and his firm help develop growth strategies for large chains and other select clients in the foodservice and retail industries. McDonnell illuminated on the major influencers that guide today’s multi-unit operators and what drives menu development for many large chains. Echoing many of many of these same sentiments from the operator side was the next speaker, Jason Lapin from Blau and Associates. From scalable restaurant concepts to food & beverage renovation at hotel chains, Las Vegas based Blau and Associates is at the forefront of many new emerging F&B trends. Presentations by experts from leading market research firm Technomic and mixologist Freddie Sarkis closed out the day and provided great information on both macro menu trends and where beverage service in restaurants might be heading. We can’t think of many companies (tabletop or otherwise) who are willing to invest in their people is such a way. Steelite’s belief in educating their entire organization and arming their sales team with the latest in trends information is impressive. A better understanding of their customer’s needs and directionally where those customers are heading means that Steelite can develop relevant products and their frontline account managers can provide better tabletop solutions to those customers.
Leaders are expected to do just that…lead. A better informed, better educated team no doubt helps Steelite lead by bringing more value to hospitality operators by providing tabletop products to help those operators differentiate their individual guest food & beverage experience. In an industry with plenty of great products, it’s refreshing to see a company continue to invest to insure its team stays educated, finely tuned, and relevant to its customer’s needs. Nice job, Steelite. Well done. Speaking of tradeshows, one of our cornerstones of insuring you'll have a successful trade show is to lay the proper groundwork.
So, if you're considering exhibiting at a tradeshow this coming fall, now is the time to be re-doing graphics, updating your pre-show invite list, getting the new collateral materials printed, etc. to make sure that you are communicating the proper message to all who will visit your booth during the show. Too often, our day-to-day business activities make us put off these things until last minute and, inevitably, balls get dropped. So, lay your proper groundwork and make your tradeshow "to-do" list (if you haven’t already) and begin checking things off one by one. Do this ....and you are well on your way to tradeshow success! Good luck!
Front of The House also extended its popular KILN collection, adding lots of new dinnerware and serving pieces, along with new KILN Ovenware . We love the focus on bowls of all colors, shapes, and sizes that matches up with so many of today's menu trends. To us, KILN is one of those great new dinnerware ideas that has something to offer for nearly everyone. It's hard to imagine a chef, food & beverage manager, or restaurateur that won't find an opportunity with this colorful collection to offer a differentiated - and fun - dining experience to their guests. Beyond dinnerware, Front of The House offered many other new collections like their RUSTIC CHIC crushed bamboo boards (above) that are designed to mix and match with so many of the other ceramic, glass, and metal pieces from FOH, along with handles making lifting and transporting these new bamboo boards a breeze.
More from their B3 BUFFET Collection....more ROOT ..... more PLATEWISE.....more EURO.....more DRINKWISE ...more promotions for buyers....more fun for guests - Front of The House keeps bringing more and more! If you'd like to learn more or get your own packet of Front of The House brochures and catalogs, go here: Front of The House: NRA Show Followup Brings More and More! - David James
Libbey's new INFINIUM provides the kind of replacement-reducing, stress-relieving performance other plastics simply cannot match: Tough– highly resistant to impacts, cracking, crazing and shattering. New INFINIUM is dishwasher durable– it maintains a “like new” appearance even after hundreds of cycles. Another hallmark of this new collection from Libbey is industry-leading resistance– INFINIUM resists virtually all stains, odors and tainting of beverage flavors. In addition, new INFINIUM is temperature resilient– able to withstand extreme temperatures, up to boiling or freezing points (212°F/100°C to 32°F/0°C) and with its innovative design– space-saving tumblers stack without sticking and inhibit water pooling on the bottom.
For more information on INFINIUM and the many other drinkware options from Libbey Foodservice, go here: Libbey Launches New INFINIUM Premium Plastic Drinkware Restaurant guests don't want cheaper prices......
....they're really looking for a better experience. (hey there, dealers and wholesalers......your customers feel the same; oh....and tabletop manufacturers - ditto)
For more information on Elite Global Solutions’ new BASE CAMP dinnerware the rest of their very cool looking hospitality tabletop products, go here:
Elite Global Solutions: BASE CAMP Dinnerware Serves Outdoor Dining Well
From Vivino….
You're probably aware that there are glasses intended for red wine, and glasses intended for white wine. You may even know that red wine glasses are generally larger than white ones. However, can you recognize the subtle differences in form between a Cabernet and Pinot glass, or how each was designed to target a specific spot on the palate? To read the rest of the article, go here……. |
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