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Here is the finale of this 3-part series of the panel discussion held at the recently completed HX2015 show in New york's Javits Center. Included is the audience Q&A.
TabletopJournal's own Dave Turner is interviewed by HX: Studio's Cara Moore at the recently completed show at New York's Jacob K. Javits Center.
Hear what Dave has to say about HX2015, the Tabletop Challenge event, and the state of hospitality today by going here: http://www.tabletopjournal.com/tabletopchannel/tabletopjournals-dave-turner-interviewed-at-hx2015 At this show, we held a panel discussion with experts from each part of the process to discuss how to make thoughtful - and informed - decisions when it comes to tabletop for your restaurant, hotel, or banquet catering situation. That panel of experts included a product designer, a manufacturer, a supply chain expert, and finally, an experienced operator. This video is Part 1 of that discussion. We will be publishing more video next week.
Moderator: Dave Turner, Chief Evangelist/Editor, Tabletopjournal.com Panel Experts: Martin Hunt, Founder, Partner, Queensberry Hunt John Miles, President, Steelite International-Americas Tommaso Cardana, Owner, Tomson Hospitality Ed Brown, Senior Vice President, Restaurant Associates
Some attendees seemed surprised a bit by the rebranding and that is likely because of decision to rebrand only was finalized in July of this year. The brand-building for the 2016 show must begin now and that committment to invest in a long-term approach to building a world class, international hospitality show must be kept. Show ownership has taken a great first step..... now, those steps must continue.
With the show investing in their re-brand and each year doing more and more to support the tabletop category, the tabletop category now needs to return the love. No other tradeshow shows more support for the hospitality tabletop category. And, trust us the "bones" of a great show are now in place. A key missing ingredient is more tabletop exhibitors. With many key buyers returning to a fresher, more interesting, and more relevant show... having a broader selection of creative and interesting tabletop companies can only bode well for those exhibiting companies.
So, as more and more people realize that #TabletopMatters .......and, for those creative hospitality tabletop companies looking to stay on top of trends and reach such an important audience......the new HX: The Hotel Experience - Rooms to Restaurants needs to be a strong consideration for 2016 show plans for both attendees and tabletop exhibitors. The Third Annual Tabletop Challenge Design Competition was held at the newly rebranded IHMRS, nowHX: The Hotel Experience–Rooms to Restaurants in New York City. And, for the first time, the annual event featured 2 competitions – one for designers and a separate one for chefs. This year’s winners were Kendall Fleisher from the design firm Stonehill Taylor and Adam Foti, chef at Schenectady County Community College. With the winning designs incorporating products from sponsor companies such as Oneida Foodservice, Steelite International, VerTerra Dinnerware andMADHOUSE by Michael Aram, the 2015 Tabletop Challenge once again showed that you can never have too many great tabletop products on your table. The Tabletop Challenge event was co-presented by HX: The Hotel Experience and TabletopJournal.com and was hosted by TabletopJournal’s Editor Dave Turner. According to Turner, “This year’s Tabletop Challenge Design Competition was incredibly exciting…with a great crowd of spectators and lots of cheerleading for their favorite designer. Always a fun event, this year’s competitions were particularly raucous and – evidently it helped and we saw some of the best tabletop designs we have seen yet!” The Tabletop Challenge consists of teams of designers and chefs, using tabletop items provided by sponsoring hospitality tabletop companies, as well as additional “mystery” props, having 20 minutes to build their perfect tabletop. The “People’s Choice” vote was taken for each competition during the show. Winners will be recognized on the HX: The Hotel Experienceand TabletopJournal media outlets. About Stonehill Taylor Stonehill & Taylor is an architecture and interior design firm established in New York City in 1986 as the successor firm of Lundquist and Stonehill, founded in 1963. Their international staff brings a breadth of design experience in new building construction, additions, renovations, and interior design. For more information on Stonehill Taylor, go here:http://www.stonehilltaylor.com/ About Schenectady County Community College Schenectady County Community College, established in 1967, is part of the State University of New York (SUNY) system. The College emphasizes high quality academic programs, broad access for students, and responsiveness to the needs of the community. SCCC offers a wide range of transfer degree, career degree and certificate programs, including an extensive culinary arts, hotel, and tourism program. For more information on Schenectady County Community College, go here:http://www.sunysccc.edu/ About HX
HX: The Hotel Experience takes the best of 100 years from The International Hotel, Motel + Restaurant Show® (IHMRS) forward for the next hundred years. HX is North America’s largest trade event for hotel and foodservice owners, executives, directors, and GMs from across the hospitality spectrum, and manufacturers and marketers of all things hospitality. It is held annually in November in New York City. HX 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). HX: The Hotel Experience, rooms to restaurants, will feature three full days of exhibits from Sunday, November 13, through Tuesday, November 15. HX is co-located with the 7th annual Boutique Design New York (BDNY), a trade fair tailored exclusively to hospitality design professionals and for presenting manufacturers of furniture, lighting, wall coverings, fabric, seating, accessories, artwork, carpet and flooring, materials, and bath and spa for hospitality on November 13 and 14. Collectively, the two shows will present 900 exhibitors and attract some 18,000-industry professionals. For more information visit the website at www.thehotelexperience.us
Food-service clients emerged, Dudson in the UK and then Oneida where we are responsible for ranges such as Botticelli and Nexus. Queensbury Hunt’s present preoccupation, having a broad familiarity with the technology of ceramics (not only the famous materials like porcelain) is helping to introduce, into manufacturing, new materials and ‘new looks’. The ambition is that in food-service, the wonderful materials used by the studio potter should also be available in quantity production.
Through John's vision and love of the industry, he has propelled Steelite International America to become the leading supplier of tabletop products in the US, Canada, Caribbean, Central & South America. John's recipe for success is fairly simple - Provide solutions in cutting edge tabletop products, support the local chefs' community, develop personal relationships, and create partnerships with like-minded organizations that share his passion for making a difference in the world. John lives in New Wilmington, Pennsylvania and has two children, Andrew and Elizabeth
Throughout Brown's impressive career, he has earned 14 stars from The New York Times for such properties as Marie Michelle, Tropica, Judson Grill and The Sea Grill. Brown, a frequent guest on NBC's Today Show, CBS's Morning Show, and Food Network, as well as a 2010 competitor on Iron Chef America, was recently chef and owner of the New York City restaurant, Eighty One. Eighty One opened to rave reviews in 2008 and earned a Michelin Star two years in a row. Most recently, creator of Ed's Chowder House, which was listed in the 2010 Zagat Guide as one of the 'five big new anticipated projects of the year.' Brown is the author of The Modern Seafood Cook, a comprehensive guide to buying and preparing seafood and fish. He has also contributed to other cookbooks, including the updated Joy of Cooking (Scribner, 1997), Chef Pierre Franey's 60 Minute Gourmet (Clarkson Potter, 2000) as well as other publications.
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November 2021
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