Selected Archives
Selected stories 2011-2021
The Met Hotel in Thessaloniki is where the Glass Studio folks have worked more of their tabletop magic recently.
Check out all the creative tabletop solutions from the Glass Studio by going here:http://www.the-glass-co.com/myglassstudio/ Another new innovative product design from Elite Global Solutions, the Fo Bwa collection, their faux wood melamine line, is expanding to include new shapes. EGS's beautiful modular risers are now available in several sizes. Each size can be stacked and arranged with endless possibilities to create everything from simple tiers to elaborate landscapes. Two-steps, Three-steps, staggered, and quarter rounds, with Fo Bwa modular risers the creative choice is yours. These fabulous additions come in the four attractive Fo Bwa styles: Bamboo, Driftwood, Walnut, and Zebra Wood. These modular risers will give you the perfect foundation for achieving a stunning and durable display for buffet, deli, coffee, and bakery merchandising. Cool company. Cool products. Elite Global Solutions. Check them out. To see the entire line of buffet and tabletop products from EGS, go here:http://egsfoodservice.com/
".....possibly the most perfect stemmed cocktail coupe I’ve ever come across." is how New York Times writer Tony Cecchini describes Steelite's Nick & Nora glass in today's edition. We agree. TabletopJournal has been touting the Nick & Nora glass since early last Spring.......talk about differentiating the beverage experience! The collection is Minners Classic Cocktails.....the glass is Nick & Nora. From Steelite. To view the entire collection of products for the hospitality industry from Steelite, go here:http://www.steelite.com/
photo by Francesco Tonelli Jono Pandolfi is not your typical eclectic and busy artist. He's a man who is also focused on a mission to improve the tabletop landscape and the sensory experience called restaurant dining. Cutting-edge in his designs, Jono Pandolfi's work reflects a delicate balance between bold, spontaneous design and meticulous craftsmanship - both counter-balanced with an understanding of the practical world of restaurant dining and the need to provide a unique culinary experience to the dining guest. Pandolfi is known for his high-profile dinnerware collaborations with chefs like Daniel Humm (Eleven Madison Park, NoMad), Matt Lightner (Atera), and Wylie Dufresne wd~50), as well as his custom tabletop and lighting products for restaurant design firms like AvroKo and Parts and Labor Design. Pandolfi also designs and manufactures for retail clients like Calvin Klein Collection, Anthropologie, and Crate & Barrel. Maintaining his studio and production facility in Union City, New Jersey, Jono Pandolfi is a faculty member in the Product Design department of the Parsons the New School for Design. We visited with Jono recently and had the opportunity to ask him about his dinnerware for restaurants and his overall vision for tabletop: How did you get started in the ceramic dinnerware business for restaurants? It goes back to 2004 when the MoMA was renovated. A close friend, Will Guidara, was working on terrace 5 and cafe 2, two of the resto's there operated by Danny Meyer. I had recently landed in the city and was working at a ceramics studio in chelsea. Sensing an opportunity, I offered to provide some bud vases or small porcelain pieces to the restaurant, free of charge. They of course paid me but in the end I got what I wanted- my pieces in the MoMA. Making dinnerware and serving pieces for restaurants is tough. Usually, artisans are ok with supplying a few pieces here and there….how do you supply whole restaurants? I have truly worked my way up in terms of growing my production capacity slowly, and in different ways. Some production is done here in my studio, and I also work with some larger plants here in the US for bigger projects. It's really been a matter of looking at how I produce ware, and really streamlining that as much as possible. Looking at it not only from the side of the potter, but also the side of the product designer. You’ve made such creative, custom dinnerware and serving pieces for some of New York’s best restaurants – Eleven Madison Park, Nomad….how can other restaurants outside of the NYC area buy your dinnerware? What I am really excited about for 2013 is a new collection that I am developing for a broader range of customers. It will be centered around a few basic shapes- dinner plate, salad plate, a couple sizes of bowl, good versatile pieces. From there I can add in a few custom accent pieces whether it be the coffee and espresso cup, a special charger of some kind, you get the idea. By keeping the staples in stock in bisque form, I can make a custom, accented dinnerware line in my customer's choice of clay body and glaze, in a relatively short turnaround time and with lower minimum quantities. When that is ready to go we will definitely be looking to expand beyond the NYC market. Your pieces are very creative – either through their shape design or the textured glazes that you use. How well do your pieces hold up to the rigors of a hospitality dining setting? So far the NoMad hotel has been very very happy with the durability of the product. That's a really good thing. I am always focused on making dinnerware that not only heightens a customer's experience, but also serves all the other needs of the restaurant, such as holding up under daily use. I am always looking for ways to improve what I have already figured out, as well. What can hospitality customers expect next from Jono Pandolfi? Well, I am really excited about launching my new studio collection and taking that to a wider audience while maintaining the quality and feel of what I have done for NoMad and Eleven Madison Park. Today's whole emphasis on local ingredients, and farm-to-table cuisine makes it, I think, a really appealing option for restauranteurs. My whole aesthetic is based around simplicity and letting the beauty of the materials speak for themselves, much in the same way that many chefs work. I call it rustic-modern. It's definitely a subtle yet enduring style.
Keep a watch on Jono Pandolfi and his designs. He may very well be changing the landscape and the restaurant dining experience at a restaurant near you.
ETERNUM is a Belgian company founded in 1924 and specializes in the creation, production and sale of cutlery and tableware stainless steel. Eternum is present in more than 40 countries throughout the world, with their headquarters and production located in Gembloux, Belgium.
Eternum’s range of flatware includes over 50 models in both stainless steel or silver on stainless steel. In a story for industry leader HOTELS Magazine, author Nathan Greenhalgh states that reliminary year-end data indicates that the U.S. hotel industry will finish 2012 by posting strong performances in all major metrics, according to new data from STR.
Preliminary 2012 year-end results for the U.S. hotel industry include: increases in supply of 0.5% and demand of 0.8% 2.3% increase in occupancy to 61.3% 4.3% rise in average daily rate to US$106.17 6.6% jump in revenue per available room to US$65.08 “The data indicates 2012 will finish as a solid year for the U.S. hotel industry,” said Amanda Hite, STR president. “The industry has experienced back-to-back years of record demand, which, coupled with limited supply growth, has fueled the increases in the other measurement categories. It's been near ideal conditions for the industry to finally put the recession in the rearview mirror.” STR COO Brad Garner said the preliminary year-end results aren't a big surprise for most industry observers. “The numbers are in line with the forecasts we've been issuing for most of the year, which shows the stability the industry has established,” Garner said. “Industry operators have benefitted from another year of increased demand, and in many cases, have been able to adjust their pricing models accordingly. It hasn't been an easy climb back from the depths of 2009 and 2010, but it appears that U.S. hoteliers are in the midst of experiencing a nice run. Of course, performance varies market to market, but overall it looks as though 2012 will finish as a good one for U.S. hoteliers.” Hotels Magazine is the world's leading publication covering the hotel industry. Southwest Airlines truly gets it! They understand that they are in the travel experience business! And, their LIFT coffee is one more way they "elevate" the experience for their travelers.
And all this time you thought they were in the airline business...... Onboard flight #407 to Manchester.....and enjoying the experience. Fly Southwest. Just for the experience. Recent trade praise describing Churchill China as demonstrating 'hospitality tabletop leadership' through innovation, branding and passion has shone the spotlight on activity in the US this year. The comments come following Churchill's attendance at two high profile chef events this year and the launch of it’s Fall/Winter collection in the US. In July this year Churchill attended the American Culinary Federation Annual Convention in Orlando. Over the course of the three day event delegates learn about emerging food trends, challenges facing the industry and hear from fellow chefs. Integral to the Conference is the American Chef of the Year competition. Churchill was proud to have supplied plates to two of the four finalists including eventual winner Chef Scott Ryan CEC, Executive Chef at the Country Club of Pepper Pike. Speaking to Churchill after the event Scott said: "It does not matter how great the artist is, it is the canvas that he or she works with that makes the artwork “pop” Churchill supplied me with the right tools to do just that" Another finalist who chose Churchill China was Chef Brian Beland CMC, Exec Chef at The Country Club of Detroit, who selected Alchemy Rectangular Tray, Alchemy Energy Square Plates and the Churchill Oblong Plate and provided the following testimonial to the products used. Beland commented, "Churchill's china has a refined elegance and variety of shapes that allows for an unspoiled canvass that enhances the presentation of food" From the conference, Churchill had the opportunity to support the Michigan team for the World Culinary Olympics held in Erfurt, Germany and were delighted when the team selected pieces from the range to use at this prestigious competition. The team won 3 golds, 1 silver and 3 bronze medals at the competition. Following the success at the ACF Conference Churchill sponsored the Starchefs International Chef's Congress in New York in October. The event under a theme of 'Origins and Frontiers - the archaeology of modern cuisine' brought together leading chefs, pastry chefs, mixologists and sommeliers to share the latest techniques and culinary concepts. Churchill, nominated for a prestigious 'Innovator Award', met with chefs and industry leaders to demonstrate the latest lines available to chefs. The event was a perfect platform to launch new mixed material lines included the ceramic and wood combination of the Alchemy Ambience Signature Board and Tile and the Churchill Vintage Prints trend led design alongside specialist pieces. Nick Mowat, Central USA & Canadian Sales Manager said: “Churchill has a fantastic portfolio in the US and it is great to see the products being so well received. It's really exciting our products have been selected in prestigious competitions and great exposure for the company - we are looking forward to bringing more and more products to the States as the rate of innovation at Churchill only grows.” This all makes for an exciting 2013 and Churchill looks forward to working with some of the exceptionally talented chefs to provide solutions and canvasses for their work. To see the entire range of Churchill China products for the hospitality industry, go here:http://www.churchillchina.com/
The National Restaurant Association surveyed 1800 chefs and 200 professional bartenders about what trends we can expect to see in 2013. This under 3 minute video gives you the result of that research.
According to Homeworld Business, an industry trade publication, effective February 1, 2013, Libbey Inc. will become the exclusive distributor of Spiegelau and Nachtmann glassware and serveware products to the United States foodservice industry, the company announced today. Through this exclusive agreement, Libbey Inc. will offer new premium brand glassware choices for U.S. foodservice customers. Spiegelau is known for its fine stemware and other premium drinkware assortments. Nachtmann offers a variety of upscale serveware, decorative products, stemware and drinkware for finer dining establishments. "These new choices for stemware and serveware certainly extend our high-quality premium offerings. We can now provide our foodservice customers with the broadest tabletop choices available in the U.S." Richard Voit, managing director, Spiegelau and Nachtmann, said, "Three great brands are joining together to fully serve the U.S. foodservice industry. We were attracted to Libbey because they possess many of the same attributes as Spiegelau and Nachtmann including a strong heritage and a reputation for high-quality products. That, combined with a high-performing sales team and effective distribution network, makes this agreement a mutually beneficial arrangement."
To see the entire collection of Libbey products for the foodservice and hospitality industry, go here: http://foodservice.libbey.com/ |
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November 2021
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