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Selected stories 2011-2021
Our recent editorial in our BULLETIN newsletter commenting on the newfound attraction of upper level venture capital firms to the North American foodservice industry and how "smaller" companies might compete against the "big" guys received a lot of reaction. But, not to worry if you are one of the "little" guys. Here's why and here's some of what we think the "little" guys need to do to remain competitive: ".....No matter the industry, whenever an industry or category's big players get bigger through merger and acquisitions with the hopes of realizing economies of scale, delivering a consistent branding effort, and to ultimately increase overall market share....inevitably, this opens up opportunities for smaller, niche players who can truly differentiate themselves. But, differentiation is the key as the larger, often more sophisticated companies will be dominant when competing on the traditional rules of any category or industry. By offering unique products or services...or by offering them in a truly unique and differentiated way, smaller companies can not only survive against the category giants - they can thrive." To read the entire editorial, sign up to receive our BULLETIN newsletter by going here and providing your name and email address.... http://www.tabletopjournal.com/ Libbey® Foodservice is making tabletop customization easier with its new online virtual tabletop application. The app is designed to help restaurateurs envision and explore the creative possibilities of their establishment. This virtual tabletop application allows foodservice professionals to create their ideal tabletop based on the cuisine served, overall atmosphere, and brand by selecting from hundreds of Libbey tableware and glassware products. Users simply drag and drop selected dinnerware, glassware, flatware and even tabletop texture and accessory pieces onto the virtual table to create a customized integrated tabletop. Once the virtual table is set, a mood board is created that best expresses their vision of tablescapes specific to their restaurant setting. “This powerful, visual representation can be used to kick-start design discussions and empower purchasing decisions of restaurateurs across the country” said Susan J. Dountas, director of foodservice marketing for Libbey. “Whether they are opening a new establishment, refreshing their existing space or exploring new presentation options, this application brings their creative tabletop vision to life.” The virtual tabletop application is Web-based and easy to access through Web browsers on any device. In addition to offering a simple and dynamic way to interact with Libbey products, the application provides product-specific information that is saved as the tables are set. “The option to save and share their creations via email or social media allows users to bring attention and excitement to the original tabletops they have created,” said Dountas. To learn more about Libbey's new virtual tabletop app or the wide range of tabletop products for the hospitality industry, go here: https://foodservice.libbey.com/ The latest issue of TabletopJournal's BULLETIN newsletter is out.
If you're not receiving the BULLETIN, go here - www.TabletopJournal.com - and sign up. If you've signed up and don't think you're receiving it still....it may be that your server has a protective firewall that prevents the BULLETIN from landing in your in-box. You may want to re-sign up with a different email address. (hey...we all have multiple emails, right) Churchill China posts pre-tax profits of £1.4m for the six months to the end of June - up from £1.1m last time.
Hospitality tabletop leader Churchill said revenues rose by 6% to £20.9m and operating profits increased by £0.3m to £1.4m. The proposed interim dividend of 5.1p is up from 4.9p. Chairman Alan McWalter said: "Churchill delivered an excellent performance in the first half of 2014. The board remains confident that the business will deliver a strong performance for the year as a whole." To learn more about Churchill and their wide range of hospitality tabletop products, go here: http://churchill1795.com/ See more at: http://www.stockmarketwire.com/article/4874683/Churchill-China-operating-profits-up.html#sthash.kJbBhC64.dpuf From IntelligentLife.com: Top chef and restaurateur from Copenhagen’s Noma Rene Redzepi on describing the similarities between himself and New York City chef Wylie Dufresne: “Our food is very different, but we share a determination, hope and aspiration to make people happy, excite them and surprise them.” Another example of the fact that……its’ always about the guest experience.
René Redzepi, 36, is the head chef and co-owner of Noma in Copenhagen, which this year won the world’s best restaurant award for the fourth time. Wylie Dufresne, 44, is probably America’s best-known proponent of molecular gastronomy; he is the head chef and owner of wd~50 and Adler in New York To read the entire interview from IntelligentLife.com’s Lucy Farmer, go here: http://moreintelligentlife.com/content/ideas/lucy-farmer/innovators-rene-redzepi-wylie-dufresne The new tea range, THEO by Stelton, has all you need for an authentic tea ceremony. A classic Scandinavian feel is created with the teapot in rustic, blackish-brown, stoneware with a cast-iron finish. To add a touch of Asian tea culture, the lid and handle are made of bamboo. The simplicity of the teapot and its clean lines are restful to the eye, making room for reflection and relaxation in your personal tea ritual. ´I wanted to take the best of the Danish design tradition and merge it with the best of Eastern tea culture, to create the basis for your own tea ritual at home. Theo’s design should offer you the same visual cues of serenity, indulgence and calmness as drinking your tea does’, says designer Francis Cayouette. The new tea mugs from Stelton's THEO range are restful to the eye and the soul. They are also made of blackish-brown stoneware, in the same style as the simple, Scandinavian, clean lines of the teapot. The mug has a bamboo coaster, which adds a warm, tranquil touch. Avoid cup rings on the table with this sustainable, Asian bamboo coaster. The tea mug to match the THEO teapot by Stelton combines Scandinavian design with Asian tea culture in a sophisticated way. Enjoy a moment of calm with your favorite tea. Designer of THEO, Francis Cayouette has a bachelor’s degree in Industrial Design from the University of Montreal, and 20 years of experience in product design. His past work in Canada provided much valuable experience in all aspects of the design development process—setting the foundation for his “hands-on approach” approach. Since establishing himself in the Nordic region in 1999, Francis has set himself apart by fusing a fresh new perspective with the established conventions of Scandinavian simplicity, humanism and functionality.
To learn more about designer Cayouette, go here: http://www.unit10design.dk/ Stelton is a Danish design company, founded in 1958, with a long story of the Nordic design tradition. Innovation was the key from day one and the design house was first with cylindric design produced in just one piece of steel. Many Stelton design objects have been awarded and quickly risen to an iconic status’ world wide. To learnmore about Stelton, go here: http://www.stelton.com/ The finalists for the 34th Gold Key Award for Excellence in Hospitality Design, the industry’s most prestigious honor, have been announced by the International Hotel, Motel + Restaurant Show® (IHMRS). A panel of nine prominent judges considered more than 280 entries for these coveted awards, which recognize outstanding design worldwide for hospitality projects that were completed or renovated from March 1, 2013 through March 1, 2014. “The record number of entries and the quality, creativity and functionality of the submissions all reflect the dynamism of this industry,” said Mary Scoviak, executive editor of Boutique Design magazine, which co-sponsors the Gold Key Awards alongside HOTELS magazine. “This year’s finalists redefined what outstanding design is all about.” The 2014 Gold Key judges echoed that sentiment. “Just looking at some of the photos, I thought, ‘This is design at its best. I want to live in one of these projects,’” said judge Dana Kalczak, Four Seasons Hotels and Resorts’ vice president of design. According to John McMullen, Highgate Hotels’ senior vice president of construction, “What these projects proved again and again is that the right design, the right detail makes a project unforgettable.” Judge Ron Kollar, Tishman Hotel Corp.’s chief design officer, added, “This year’s finalists show that designers are writing and rewriting concepts until they say something new, and saying it with integrity. And, they’re telling their stories in ways that will still be relevant in years to come.” Finalists will be recognized and winners will be revealed in each of this year’s 19 categories at the Gold Key Awards Gala, now a cocktail reception and dinner, from 6:30pm – 10:00pm on Monday, Nov. 10, at the Mandarin Oriental New York. Presented by Boutique Design magazine and HOTELS magazine, the ceremony will culminate with the naming of Designer of the Year. The 34th Gold Key Award finalists are: Best Eco or Socially Conscious Hotel COMMUNE (Los Angeles): American Trade Hotel & Hall, Casco Viejo, Panama Natalie Sheedy Interiors (Chicago); DelaRosa Studio (Chicago); Legat Architects (Chicago): Hyatt Place Chicago-South/University Medical Center, Chicago Best Guest Room Luxury HDC Interior Architecture + Design (Los Angeles): St. Regis New York, New York Richmond International (London): The Langham, Chicago Best Guest Room Midscale/Budget/Focused Service Bill Rooney Studio, Inc. (New York): Residence Inn by Marriott Manhattan/Central Park, New York EoA, Inc. (Coral Gables, Fla.): Lord Balfour Hotel, Miami Beach Daroff Design (Philadelphia): Universal’s Cabana Bay Beach Resort, Orlando, Fla. Best Guest Room Upscale HBA/Hirsch Bedner Associates (Singapore): Grand Hyatt Shenyang, Liaoning, China CBT Architects (Boston): Hotel George, Washington, D.C. Best Hotel Budget/Focused Service Ester Bruzkus Architekten [Berlin] with DesignAgency [Toronto] and WAF Architects [Berlin]: Generator Berlin Mitte DesignAgency (Toronto): Generator Venice Best Hotel Luxury HOK (New York): Rosewood Abu Dhabi HBA/Hirsch Bedner Associates (Atlanta): The St. Regis Abu Dhabi Metex Design Group (Istanbul): Waldorf Astoria Jerusalem Best Hotel Midscale COMMUNE (Los Angeles): Ace Hotel Downtown Los Angeles Stonehill & Taylor Architects (New York): NYLO New York City Group One Partners (Boston): Residence Inn Downtown/Seaport, Boston Best Hotel Upscale G A Design International (London): Hilton Istanbul Bomonti Hotel & Conference Center, Istanbul Looney & Associates (Dallas): Omni Nashville, Tennessee White Jacket Pte. (Singapore): Naumi Hotel, Singapore Best Lobby Luxury concrete (Amsterdam): Hotel W Verbier, Switzerland Tara Bernerd & Partners (London): Thompson Chicago Meyer Davis Studio (New York): Paramount Hotel, New York Best Lobby Midscale/Budget/Focused Service Universal Design Studio (London): Ace Hotel London Shoreditch Daroff Design (Philadelphia): Universal’s Cabana Bay Beach Resort, Orlando, Fla. Best Lobby Upscale dash design (New York): The Lexington Hotel, New York nemaworkshop (New York): W Mexico City HBA/Hirsch Bedner Associates (Singapore): Grand Hyatt Hotel Shenyang, Liaoning, China Best Nightclub/Lounge YWS Design & Architecture (Las Vegas): Hakkasan, Las Vegas Jeffrey Beers International (New York): Moon Club, Paradise Island, Bahamas Ramsgard Architectural Design (Skaneateles, New York): The Gig, Verona, New York Rockwell Group (New York): TAO Downtown, New York Best Resort BLINK Design Group (Singapore and regional offices): Regent Bali, Indonesia YANG/Yangbangsheng & Associates Group (Shenzhen, China): Haitang Bay No. 9 Resort, Sanya, Hainan, China Wilson Assoc. (Dallas): Sofitel Nusa Dua, Bali, Indonesia Best Restaurant Casual Dining AvroKO [New York]: General Assembly, New York Rockwell Group (New York): Five50 Pizza Bar, Las Vegas Aria Group Architects (Oak Park, Ill.): Nando’s Flame-Grilled Chicken, Toronto Schoos Design (West Hollywood, Calif.): Puesto, San Diego, Calif. Best Restaurant Fine Dining Meyer Davis Studio (New York): St. Cecilia, Atlanta Studio Mapos (New York): Sopra, New York Meyer Davis Studio (New York): The Wayfarer, New York Best Spa HBA/Hirsch Bedner Associates (Singapore): Grand Hyatt Hotel Shenyang, Liaoning, China Rockwell Group (New York): Awii Spa at Andaz Maui at Wailea, Hawaii HBA/Hirsch Bedner Associates (Atlanta): Baku Flame Towers Fairmont Hotel, ESPA, Azerbaijan Best Suite HOK (New York): The Jewel Suite by Martin Katz, The New York Palace, New York Robert Angell Design International (London): Lime Wood, Lyndhurst, New Forest, UK TAL Studio (Las Vegas): Four Seasons Resort Lana’i at Manele Bay, Las Vegas II by IV Design (Toronto): Crystal Serenity Penthouse, Crystal Cruises, Los Angeles Best Timeshare/Fractional Ownership Indidesign (Los Angeles): Hokulani Waikiki by Hilton Grand Vacations Club, Honolulu Studio Gaia (New York): Ritz-Carlton Herzliya, Israel Judges’ “So Cool” Award Meg Sharpe Interior Designs (New York); Stonehill & Taylor Architects (New York): Diamond Horseshoe at the Paramount Hotel, New York JOI-Design Interior Architects (Hamburg): Hotel-Kompetenz-Zentrum, Oberschleißheim, Germany Stonehill & Taylor Architects (New York): The Nomad Hotel Rooftop Event Spaces, New York Marriott Global Design Strategies (Bethesda, Md.): Marriott Hotels Design Strategy, Marriott International, Bethesda, Md. Judges for the 2014 Gold Key Awards were: Alan Philips, Chief Marketing Officer, Morgans Hotel Group Dana Kalczak, Vice President of Design, Four Seasons Hotels and Resorts Danette Opaczewski, Chief Operating Officer, Ian Schrager Co. John D. McMullen, Senior Vice President of Construction, Highgate Hotels Lora Spran, Interior Designer, Walt Disney Imagineering (WDI)–Interiors R. Tyler Morse, Chief Executive Officer and Managing Partner, MCR Development Ron Kollar, Chief Design Officer, Tishman Hotel & Realty LP Serena Rakhlin, Vice President, Hotel Development and Acquisitions, Americas, Trump Hotel Collection Trisha Wilson, Chairman, Trisha Wilson Global Finalists were selected based on excellence in: concept, execution, innovation and “wow factor.” The 34th Gold Key Awards coincide with the fifth annual Boutique Design New York (BDNY) trade fair, serving hospitality design professionals, and the 99th IHMRS, held concurrently at New York’s Jacob K. Javits Convention Center. Tickets for the Gold Key Awards Gala (cocktail reception and dinner) are available now for $375 and can be purchased as part of IHMRS/BDNY trade fair registration or as an event ticket only. More Gold Key information is available at bdny.com and ihmrs.com. ABOUT IHMRS The 99th annual International Hotel, Motel + Restaurant Show will run Nov. 8-11, 2014, at New York City’s Jacob K. Javits Center. Following a full day of conference and networking activities on Saturday, Nov. 8, IHMRS will feature three full days of exhibits from Sunday, Nov. 9, through Tuesday, Nov. 11. The market will present 650 exhibitors and attract more than 16,000 industry professionals. IHMRS is sponsored by the American Hotel & Lodging Association (AH&LA); the Hotel Association of New York City, Inc. (HANYC); and the New York State Hospitality & Tourism Association (NYSH&TA), and is managed by Hospitality Media Group (HMG). Additional IHMRS 2014 information is available online, at ihmrs.com. EveryWare Global, Inc., parent company to the Oneida and Anchor Hocking brands, today announced that its wholly-owned subsidiary Oneida International has entered into an agreement to sell its United Kingdom business to HUK 54 Limited. EveryWare retains all rights to the brands ONEIDA®, Anchor Hocking® and Sant' Andrea®.
Sam Solomon, Chief Executive Officer of EveryWare, stated, "This transaction represents another step toward building a profitable future for EveryWare. We are confident that there remain long-term opportunities to build and grow our brands internationally. Our energies are currently focused on solidifying our core North American operations, and this sale ensures that our resources are dedicated to those initiatives."
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