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Selected stories 2011-2021
Magisso Ltd. is the celebrated Finnish brand that solves problems of the home and kitchen. When it wanted to enter the North American hospitality market it chose to partner with food & beverage service experts at Service Ideas. “Magisso is a young growing organization moving into the hospitality arena. Service Ideas has a proven track record of solid long-term collaboration with their customers, partners, vendors, reps, and employees,” states Sue Pregartner, Magisso Ltd.’s COO & Chief Customer Officer, for The Americas. “Tina Brandt and her team have a clear vision, a healthy imagination for new ideas, and a desire to always treat the customer #1!! For Magisso, this is a perfect combo for success,” Magisso, pronounced “mag-ee-so,” is a design company based in Helsinki, Finland and noted as an award-winning design brand – design with a difference. Established in 2008 by Juhani Sirén, their defining focus is simple: solving problems with easy to use beautiful designs. Magisso’s line of award-winning products created by known designers is impressive. From their self-cooling ceramic barware, to their revolutionary teacup design, to their standout range of serving pieces, their products are as beautiful & modern as they are functional. All items within the Magisso line are made from food grade materials: glass reinforced BPA Free plastics, 18/8 stainless steel and black coated terra cotta ceramics, making them commercially practical.
For more on the the partnership and products of Magisso Ltd. and Service Ideas, go here:
Magisso Ltd. & Service Ideas: Kindred Spirits in Hospitality Innovation and Service During the just completed IHMRS Show in New York, TabletopJournal was pleased to host a variety of educational presentations titled "The Beverage Experience". These sessions, all staged in the very beautiful Bella Bar from Cafe Bellas, featured experts in the areas of a variety of beverages, all with the purpose of showcasing how to: 1) elevate the guest experience with respect to that particular beverage; and 2) provide information to restaurant operators on how to increase their profitability when serving those beverages. Sponsored by Steelite and their Royal Crown Derby brand, our sessions on teas were presented by Jason Walker from Kronen Tea, who provided great information on how to create a better tea experience in a variety of ways during each of his three days of presenting. The above video is footage from Part 1 from Jason. If you are a hotel or restaurant operator who is looking to provide a better tea experience to your guests and make more profit when you do it, you are definitely going to want to hear what Jason has to say. For more information on Kronen Tea, go here: http://kronentea.com/
All, right on the show floor. All, right in the middle of the Tabletop section.
Yes....#TabletopMatters. To learn more about Cafe Bellas' new BELLA BAR, go here: http://www.cafebellas.com/home At TabletopJournal, we often speak about the importance of selecting the proper glassware to maximize the craft beer experience. Well, it seems that if craft brewers expect to achieve the kind of growth levels that their association suggests they will reach, then making sure that customers have the maximum opportunity to enjoy the full craft beer experience will be critical. In a recent article on Technomic's Blog page, author Donna Hood Crecca described the lofty growth goals for the craft beer segment as put forward by the Brewers Association. There can be little doubt about the strong growth of the craft beer segment. Yet to continue that growth in the face of increasing competition from wine and spirits, a changing demographic, and an overall larger base size seems a bit daunting, according to Crecca. Therefore, we would suggest that both craft brewers and operators will need to pay close attention to just how those beers are served in order to maximize the flavor, aromatics and, generally, the overall experience for the craft beer customer. There are a number of glassware manufacturers who have developed wide ranging beer glasses specifically to elevate and enhance the craft beer experience. We have written about many of them recently here on the pages of TabletopJournal. Operators need to view glassware….and, frankly, all tabletop….as an area of opportunity for guest experience enhancement rather than an area of expense from which they continue to try and save money. Hopefully, the words on these pages, combined with an increasingly discerning hospitality guest, are moving things in the right direction. To read the entire article from author Donna Hood Crecca, go here: https://blogs.technomic.com/brewers-great-expectations-craft-beer-at-20-by-20/
Harmon and consultant Orlaith Ross, together with van Bussel went to work to create a new design for a cup to present 3FE’s coffee product in the best light possible. “The cup is too small for a traditional cappuccino however with the roast and flavor profiles that we prefer at 3FE, it's perfect,” Harmon told CoolHunting’s Wolfson. “Conversely, the cup is too large for a traditional espresso, but it's perfect for cooling the espresso and enhancing the aromatics." This is one more example of the approach that we continue to feel foodservice/hospitality operators need to take when choosing their tabletop service items. It's not that every restaurant or coffeeshop has have custom-designed tabletop pieces. Only that a thoughtful approach to selecting tabletop items that present both the establishment’s food and their beverage menu items in the best possible way results in an overall improved guest experience. Better guest experience translates to happier…and more profitable customers who return more frequently. Far too often, operators look at tabletop as an area where they can save money. We would much prefer that tabletop be seen as a great area for improving the overall guest experience. And guess what.....we think the guests would prefer that, as well. Tabletop Matters. To read the entire article on CoolHunting.com, go here: http://www.coolhunting.com/food-drink/christien-van-bussel-ceramics.php To learn more about artist Christien van Bussel, go here: http://www.turningthistle.com/index.php And to get a great cup of coffee or learn more about Dublin's 3FE, go here: http://www.3fe.com/
According to DrinkSpirits.com, this past year saw Bourbon and Tennessee Whiskey grow +6.8% in volume 10.2% in revenue. In addition, High End Canadian Whiskey is on FIRE with +61.5% volume growth and +62.8% gross rev in High End Premium & 6.1% Gross Rev overall.
Glassware companies…..what are you doing to help operators elevate this beverage experience and take better advantage of this trend?
Today, mule cocktails are a group of mixed drinks made with ginger beer, citrus juice and a base liquor. And these hand-crafted, copper finish mugs from tabletop leader Libbey provide the perfect presentation for this great drink with a kick. Libbey....helping to elevate your guests' beverage experience.
To learn more about these copper finish mugs and all the other wide range of tabletop products from Libbey for the foodservice and hospitality industry, go here: http://foodservice.libbey.com/ Attendees say seeing new products and developments at The NAFEM Show is their #1 reason for attending. The NAFEM Show made the foodservice tabletop innovations easy to find at the WHAT’S HOT! WHAT’S COOL!® new product gallery. This high-traffic area of the show floor is visited by nearly 80% of attendees historically and our impression was that trend was no different in 2013. Hot tabletop products at The NAFEM Show were:
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Ment'or Inspiring Culinary Excellence Archives
November 2021
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