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Selected stories 2011-2021
Our friends at CaféBellas Inc. are back to their award-winning ways! Succulent short ribs, farm-fresh vegetables, fine French sauces - ready on demand, from a kitchenless pop-up cafe? It might sound fantastic, but it's also fact - CaféBellas - the designer and licensor of a groundbreaking pop-up cafe platform has been awarded second place in the International Hotel, Motel + Restaurant Show® (IHMRS) - Foodservice Pioneering Concept contest. For the second year in a row, CaféBellas is recognized by the IHMRS as a disruptor in the Quick Services Restaurant (QSR) foodservice industry for its unique approach to pop-up cafes. A panel of elite judges from major industry firms and organizations called the CaféBellas concept "based around Sous-vide cooking ... a great application of the technique." Along with hot stone searing and advanced temperature holding, it breaks new ground in ready-to-eat (RTE) offerings at QSR locations. Their unique integration of new foodservice technology brings true gourmet offerings in food, beer, wine and spirits at scale to locations and price points currently dominated (yet underserved) by cold sandwiches, sad salads, and fried food. Judges also praised CaféBellas for its wow factor, citing "a very modern feel", with "well thought out production" that is "solution specific, sustainable, technology driven" - and as a pop-up café that can open for a day, a season or a decade, they are "certainly a concept that can be incorporated across many segments of the industry." Aaron J. Barker, director of Culinary - Concept Kitchen + Bar, had this to say about CafeBellas: "Food has hit an area in society, achieving a rank in fashion. CafeBellas is that freedom to provide a meal and an experience on demand, that today's culture craves - without all the collateral debris that past cultures found environmentally constrictive. For me, CafeBellas is a whisp of freedom during a time when multiple generations are venturing back out into the world and reconnecting with our planet. The BellaBar was engineered to supersede all risk and minimize footprint. All this for under $100K - it's pretty remarkable in my opinion." For established institutional contract and self-operated foodservice providers, CaféBellas is nothing short of pioneering. In contrast to existing solutions, startup costs are 1/3 of traditional restaurants, with meal costs between $8-$12, and specialty items at $17. They can immediately deploy sous-vide ready-to-eat capability anywhere in the world, with productive capacity of more than 1 unit per day. The CaféBellas pop-up cafes are an elite new amenity for guests of shopping centers, offices, parks, universities, airports, resorts, beaches, and any location with underserved pedestrian traffic. CEO Steven Paul Coté says "CaféBellas brings a premier level of amenity and revenue generation to locations that previously couldn't have been served at all. CaféBellas pop-up cafes featuring BellaBars can be temporarily or permanently situated anywhere from a downtown office building to a mountaintop or beach. Unlike most pop-ups, ours are self-contained kitchenless restaurants, and the capabilities are miles beyond anything else you can do with so little infrastructure." Once a CaféBellas pop-up cafe location is installed through the licensing program, the CaféBellas app for ordering, delivery and payment will sharply increase daily throughput. It enables online ordering, cashless payment, and quick pre-ordering from any mobile device. For both licensees and consumers, the app is an opportunity to displace slower, less appetizing, and less efficient solutions. CEO Coté is eager to share his vision with industry leaders that prioritize an ultra-premium guest experience. He says: "We're talking about licensees serving 72-hour short ribs with demi-glace in places that used to get cold turkey wraps - and that's just the beginning of what we're going to do with this platform. Personally, the thought of finally having food and drink that's more than just calories - food that truly complements the experience of skiing at Vail or walking on Miami Beach, is extremely exciting." Founded in 2014 by entrepreneurs Jasna Ostojich and Steven Paul Coté, backed up by a veteran team of entrepreneurs with over 3 decades of experience, CaféBellas Inc. believes in uncompromised fast casual quick service food and beverage experiences - everywhere. The sleek, modern and portable pop-up cafes represent a step change in turn-key pop-up food and beverage capabilities, and can be configured and scaled for any venue, event, location, or menu offering.
An advanced CaféBellas app further enables customers to pre-order and pay for food and beverages via any mobile device, facilitating quick and convenient service without the wait. CaféBellas is currently accepting inquiries regarding strategic license and representation agreements on a B2B basis with global, innovative and high-quality established institutional contract and self-operated foodservice providers. BellaBar is the only solution that can create instant infrastructure for sous-vide ready-to-eat food and beverage service. For additional information, visit CaféBellas at the 100th annual International Hotel, Motel + Restaurant Show, November 8-10 in New York, or log on to www.CafeBellas.com Libbey Inc. parent of Libbey Foodservice, introduced yesterday the finest quality glassware manufactured in the U.S. The nearly 200-year old company invented a state-of-the-art process from furnace to forming to finishing that enables the most brilliant and strongest soda lime glassware to be produced in the U.S. The new stemware and tumbler collection, called Perfect Signature™, will be available to retail markets later this year. The introduction of this collection represents the culmination of nearly two years of research and development, planning, installation and testing of new production equipment. At the heart of the innovation is the Company's unique ClearFire™ glass formula, developed by Libbey's professional glass makers. "This is a truly defining moment in our Company's history, and one that calls for celebration," said Stephanie Streeter, chief executive officer of Libbey Inc. "These innovations and capabilities and this collection complements our existing full tabletop product portfolio with truly exceptional, high-end stemware and tumblers with characteristics typical of traditional handmade crystal. We are especially proud to be manufacturing this product line in the U.S." Streeter added, "This is a shining example of our Own the Moment strategy." Libbey also recently announced several top management hires. Jim White will be joining Libbey effective July 13, 2015, as chief operating officer and will report to Stephanie Streeter, chief executive officer of Libbey Inc. White has successfully led multiple businesses in different industries, regions and stages of growth. Over the past 10 years while at Ecolab, Inc., the global leader in water, hygiene and energy technologies and services, he led their EMEA and Asia Pacific businesses and, most recently, was executive vice president and president of Latin America. Three additional hires were made within the Company's U.S. and Canada organization in areas that are focused on growth and innovation, which are cornerstones of the Company's Own the Moment strategic plan. Christine Perry joins Libbey as vice president, Commercial, U.S. and Canada, and will oversee all commercial functions within that region. She was previously vice president, Sales Excellence at W.W. Grainger and has extensive experience building strong teams, improving sales planning and capabilities, and driving marketing innovation. Toby Campbell has been hired as senior director, U.S. and Canada and Global Marketing. She was previously with Unilever as a senior marketing leader and will help drive Libbey's global focus on consumers and innovation. Casey Ingle has been hired as senior director, Global Innovation. He was previously director, Global Marketing Innovation at Owens-Illinois and has more than 10 years of brand marketing and strategy experience. In this role, Casey will work to deepen insights into trends and opportunities to drive revenue and margin growth and build out a global innovation agenda, portfolio, pipeline and valuation processes to support Libbey's growth initiatives. Lastly, Ben Schlater wil be joining Libbey effective July 1, 2015, as vice president, treasurer, investor relations and corporate development, and will report to Sherry Buck, chief financial officer of Libbey Inc.
High-quality tableware with special decorative designs – With the Special Design creative design service the Hotel & Restaurant Division at Villeroy & Boch can meet individual customer decoration needs for plates, glasses, cutlery and accessories. The food at some of the best hotels and restaurants in the world is served on Special Design dinnerware from Villeroy & Boch. The international references now also include the legendary Hotel du Cap-Eden-Roc in Antibes on the French Riviera.
The highlight is the anniversary plate, designed to celebrate the 100th birthday of the hotel: The lifesaver that dominates the Eden-Roc logo was stylishly designed and placed in a geometric pattern on the edge of the plate – elegantly surrounded by thin, golden fillets. The result is an extremely fine and delicate decor that covers the complete edge. The combination of the gold and white emphasizes the nobility of the porcelain. A special eye-catcher is in the center of the plate: The Eden-Roc logo completely in gold. The Hotel du Cap-Eden-Roc …... "Villa Soleil" was the original name….was built as a private residence for artists and writers in 1863. In 1870 the building opened its gates as a hotel. After changing hands several times, the Italian hotel manager Antoine Sella bought the run-down hotel and opened it as the Hotel du Cap after extensive renovations in January 1889. The international high society soon discovered the place: Marlene Dietrich, Pablo Picasso, Edward VIII. and Wallis Simpson are just a few of the celebrity guests. In 1914, the Eden-Roc Pavilion was built on the cliffs at the lower end of the maritime park. Since then, the Hotel du Cap and the Eden-Roc Pavilion have formed a single entity. In 1969, RudolfAugust Oetker bought the hotel and since 2012 it has belonged to Oetker Hotel Management Group. Before celebrating its 100th birthday in 2014 the estate needed to be modernized once again. Today, the Hotel du Cap-Eden-Roc is a popular vacation spot on the Côte d‘Azur, particularly in summer when international grandees from politics, business and film come to stay.
Since 2007, HLC and RAK have jointly serviced the Hospitality industry. On January 1, 2016 they will begin a new chapter in their long term relationship. RAK and HLC, collectively, will offer more products and additional personnel to the USA Foodservice Industry. Gene Williamson, currently Vice President of Foodservice Sales at HLC, will lead the new venture.
The company’s Digoin-based French subsidiary, Sarreguemines Vaisselle, which the company acquired prior to the global financial crisis in 2008, has been placed into voluntary administration (similar to a U.S Chapter 11 filing). Since the acquisition the French economy has weakened significantly leading to a contraction of sales in France and subsequent challenges in driving manufacturing efficiency, and despite ongoing operational and financial support from the Dudson Group, the current structure in the French subsidiary is no longer viable. Sarreguemines Vaisselle continues to operate and trade while a number of restructuring options are under review, but the French subsidiary no longer features in the company’s strategic growth plans.
Dudson received a £3m investment from The Business Growth Fund in 2014 to support a 5 year plan that included certain key milestones around a profitable growth strategy. The current growth the company is experiencing in its key trading markets strongly suggests a bright and profitable future for the company. |
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Ment'or Inspiring Culinary Excellence Archives
November 2021
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