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Over 100 unique professional development sessions will be offered as part of the new HX: The Hotel Experience — Rooms to Restaurants, November 8-10, 2015, at the Jacob K. Javits Convention Center in New York City.
Also new, sessions will take place at several different venues right on the tradeshow floor including HX OnStage Hotel, HX OnStage Restaurant and HX TECH. No preregistration will be required. “We rebuilt this show with an education strategy that destroys barriers,” says Anthony G. Mangano, President Syramada Hotel Corporation (Syracuse, NY) and Chairman of the Board for HX 2015. “Anyone at HX can easily attend because sessions are literally part of the show.” Mangano also shares how session content touches every imaginable hospitality component. “Our goal was to be all over the house … laundry, kitchen, tabletop, tech, marketing, sustainability … with speakers that have thrived doing new and innovative things.” A complete list of speakers and sessions can be found at www.thehotelexperience.us. Important to note, the following content was just added: At HX TECH HX: TECHPITCH ‘15 Prequalified participants get ten minutes to showcase a new tech product or service that serves the hotel and restaurant industry. The leading tech innovation will be selected by HX attendees. To submit your product or service to TECHPITCH,click here. Deadline is October 30, 2015. TECH POLL/ASK-A-TECH Hear the results of compelling industry polls such as “Top 10 trends in hospitality tech,” “Favorite productivity apps,” “Leading social media platforms.” To participate in an HX Tech Poll, click here. You can also submit your tech questionsbefore the show at Ask-A-Tech, click here. At HX OnStage - Hotel The Next Generation of Hoteliers Young leaders and members of the AH&LA Under 30 Gateway Committee share how their generation is changing the hospitality industry. Utilizing Customer Feedback to Improve Training Programs How to use the myriad of ways customers provide feedback — surveys, online reviews, Facebook, Twitter — to improve the customer experience. Hear from the leading companies providing customer experience measurement and senior level executives responsible for hotel operations and training. At HX OnStage – Restaurant Tabletop Matters: Designing and Selecting Hospitality Tabletop in the Real World How to improve your guest dining experience by making thoughtful - and informed decisions about tabletop from a panel that includes a product designer, manufacturer, supply chain representative, and food and beverage director/ chef. Chef’s Roundtable Fred Klashman, publisher of TotalFoodService, moderates a conversation with New York metro area chefs on menu trends, kitchen technology, catering, and building a culinary team. Sponsored by TotalFoodService. Win Profits and Customers with Craft Beer. How to stand out among competing bars and restaurants and win profits with craft beer. Hear Julia Herz, Craft Beer Program Director for the Brewers Association and publisher of CraftBeer.com, share resources and tricks on tasting and pairing beer from small and independent craft brewers. She'll also update on craft beer trends and draught system best practices. Click here for complete listing of sessions for this November.
The creative hand of Hamburg-based designer Mikaela Dörfel and her team is behind RAK's new cutlery collection and its innovative design. Designer Dörfel, who was born in Finland, gets her inspiration from various sources such as architecture or nature. Dörfel does her original sketches in 2D then her team turns them into 3D. According to Dörfel, "The change in volume allows us to observe how it works ergonomically and we see the harmony of the shape. It's exciting."
At the Host Milano show, the majority of all the products on display in the RAK Porcelain stand were all new or at leaast very recent introductions. However, none of these new products may ultimately be more impactful to the guest dining experience than these new cutlery designs.
For more information on RAK's new cutlery or any of their wide range of hospitality tabletop dinnerware designs, go here: RAK: New Cutlery Collection - Very Creative, Very Complementary.... and Very Cool
Tomson Hospitality continues to remain a boutique company with a small sales team of professionals that have backgrounds in high end food and beverage management. Although always growing his business Tommaso will never stray from his boutique approach towards service and creativity within the hospitality industry.
"With its strong, slender side walls, PRISM brings together elegance and strength to deliver exquisite beverage presentations and superior service life," Dountas added. "The angular shape works to guide both presentation and profitability."
For more information on new PRISM glassware or any of the other wide range of products that Libbey® Foodservice has for the hospitality tabletop, go here: Libbey: PRISM Brings New Perspective to Master's Reserve Collection
Show exhibitors showed their internationality - out of almost 2,000 exhibitors registered(1,989,+17% on 2013), 37% are from 47 countries outside of Italy–with an increase of 26% on 2013. The entire ground floor of the exhibition centre is densely occupied, with 14 halls used – two more compared with the 2013 edition of Host Milano. According to the Host Milano show office, growth in international exhibitors is especially strong was strong, "The leading food service manufacturing countries are widely represented and are all experiencing double-digit increases. Besides Italy, Germany (+24%), France (+29%), a great comeback for Spain (+27%); while the increase in companies from the U.S. is even more significant (+26%), also thanks to the acknowledgment of HostMilano by the US Commercial Service within a select group of international trade fairs where the U.S. participates with an official representation. High growth rates also for Switzerland (+37.5%), the Netherlands (+25%), the United Kingdom (+25%), with peaks of as much as +62.5% for Austria and +71.5% for Portugal." Host Milano makes strong efforts to bring buyers together with exhibitors, including arranging for travel and hotels for buyers and then making sure those buyers see at least 6 target exhibitors each day. Exhibitors can request meetings with specific attending buyers and then those meetings get confirmed. We attended a cocktail reception with over 400 hospitality purchasers from countries like China, the United States, and more. Buyers were brought in to insure a successful audience for exhibitors of all types.
It was easy to see the focus that show management did on both international attendees and exhibitors. From the hotels who were quite prepared for the influx of international visitors (having EXPO 2015 in town certainly helped in this preparation) to the various reception areas within the Host Milano exhibit halls, it was evident that much was being done to provide the international visitor whatever help that was required. On a personal note, we are especially grateful for the very hospitality that our hosts showed and how easy they made it as a first time attendee. The energy and attention devoted specifically to hospitality was great to see and, of course, we always have a bias towards tabletop. Without a doubt....at Host Milano there is little doubt that #TabletopMatters! We are looking froward to 2017. Now....on to New York and HX: The Hotel Experience.
Through the acquisition the Italian group, which closed 2014 with sales of over €160 million, will now operate through the brands Sambonet, Rosenthal, Rosenthal meets Versace, Paderno, Arthur Krupp, Arzberg, Thomas and Hutschenreuther, will consolidate its position as the global leader in the tableware and kitchenware sector, principally increasing its product offering in the ultra-exclusive luxury and top-end segments. The production sites operated by Ercuis in the department of Oise, which specialise in manufacturing cutlery and silverware pieces, and in Limoges, which produce porcelain, will also become part of the new group. "Our objective is to be a global benchmark in the tableware and kitchenware industry, in both the private consumer sector and the hotel sector, thanks to our ability to respond appropriately to a wide range of market segments", declared CEO of the group Pierluigi Coppo. Admittedly, Tomlinson is not one of those companies that is first on the list of memorable tabletop for hospitality. But now, they have come with a new and unique way to bring mini cocottes out from the back of the house right to the table or buffet with their new MINI COCOTTE STAND. Now, Tomlinson seamlessly transitions mini cocottes from the kitchen to the table with a new mini cocotte stand that’s perfect for serving dips, appetizers, fondue, and desserts. Tomlinson’s MINI COCOTTE STANDS are made of ½” thick Richlite® material to ensure food reaches the table piping hot. So, before you think that we have lost our minds, take a moment to perhaps expand your traditional definition of hospitality tabletop and check out Tomlinson’s new MINI COCOTTE STAND and all their other SERVEWARE products, particularly their cast iron serving pieces (very cool!). For more information on Tomlinson's new MINI COCOTTE STAND or any of their other SERVEWARE pieces, go here:
Tomlinson: New MINI COCOTTE STAND Makes Serving More Convenient & Fun
“Offering global cuisine or putting an Asian twist to menu items is a great opportunity for restaurateurs to bring cultural elements to the tabletop, elevating the dining experience,” said Susan J. Dountas, director of foodservice marketing for Libbey Inc. “Bold, eye-catching tableware can enrich chefs’ presentations of Asian-inspired foods.”
Rice and noodles are key ingredients in Asian cuisine. New World Tableware Rice Bowls (below), available in three sizes, are lightweight and ideal for keeping food hot. The brushed stainless steel construction is a beautiful accent for the table and provides durability and lasting performance. For more information on HAKONE from Libbey® Foodservice or any other the company's wide range of hospitality tabletop items, go here:
Libbey: New Items Enhance The Asian Dining and Beverage Experience
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