The hotel industry in all British countries now welcomes diners back to indoor spaces, although there are still social distancing agreements. Operators are doing their best to attract customers and start to make up for lost revenue, so choosing the right tableware and wine utensils will be a key factor in creating this basic charm.

So for catering equipment distributors who want to help end users choose the most suitable non-mechanical optical products, what do they need to know? We asked the leading lighting supplier about the requirements to create the attractiveness of the front desk.

Jestic Foodservice Solutions’ extensive product portfolio includes the Carlisle Foodservice Products brand with melamine tableware. Jestic’s sales director Steve Morris analyzed: “Many bars, bars and casual restaurants are investing in stylish and practical modern melamine tableware that combines form and function to showcase their food supply, promote their front desk display and enhance dining. Experience for the customer.

"The range of shapes, colors and styles of melamine tableware is very wide, so there will definitely be a range that can blend and complement the design of the house. Take Carlisle Foodservice Products' Acacia Wood Grain showcase series as an example, this series will be popular organic wood grain The appearance is integrated into an incredibly realistic finish, no hand washing or seasons are required. Similarly, the new Ridge series is inspired by the natural elements of the earth, reflecting the appearance and texture of stone and the advantages and durability of melamine, including from gold and silver bowls to The modern and simple shape of the plate provides operators with a variety of plating options.

"Or, the Stadia series provides a refreshing experience for traditional white tableware, combining clean lines with subtle organic shapes, and combining stadium-shaped bowls and coupe disks, which can be combined with any house design and color scheme. The plan is integrated."

Morris believes: “Because hotel companies want to reopen outdoor spaces as the first step to lift the blockade, many operators choose melamine tableware because it is shatter-resistant, stain-proof, and importantly, it can be used at temperatures as high as 100°C. Clean it in the dishwasher-so it can be cleaned hygienically without affecting the appearance."

He advises distributors: "With the lifting of lock-in restrictions, the competition for dining out may be fierce. Distributors should seek to specify fashionable and eye-catching tableware to enhance customer experience and display various foods. In addition, control costs. It is important for operators because they want to rebuild from the huge economic impact of the pandemic, so tableware also needs to be durable and cost-effective for its lifetime.

"High-end ceramic tableware is still a popular choice, but the fragility of ceramics means that when items are inevitably damaged or broken, the cost will increase. High-quality modern melamine tableware can have porcelain without the cost of replacement. Look and feel, and there are many other styles, shapes, colors and textures to choose from.

"Therefore, distributors should consider designating high-quality, modern melamine tableware, such as the Carlisle Foodservice Products series, which are provided to UK customers through Jestic Foodservice Solutions with a 1-year damage warranty."

Elsewhere, FEM Commercial Director Mark Hogan suggested: “Eating out is not just what is on the plate, but also the efficiency and courtesy of serving it. Creating a warm, interesting and comfortable space is becoming the main consideration for operators.

"When it comes to tableware and wine utensils, beautifully displaying your doorstep will stimulate the appetite of customers, increase their dining experience and encourage return visits.

"For buffets, banquets, hotels, bars and restaurants, display is everything. The key is to consider equipment that is not only suitable for use but also beautiful."

He believes that FEM has a solution for these requirements, and commented: "Pujadas' melamine tableware series are elegant and affordable, and are very suitable for indoor and outdoor services. There are three styles to choose from, including dishes, serving plates and snack dishes. All styles are designed to create a compelling display of tableware."

Regarding the tableware trend, he reported: “One of the main trends we expect to continue is the increase in the use of sanitary products in the hotel industry, as well as stricter and more obvious cleaning measures. We hope that operators will look for easy-to-clean and high-temperature Equipment used with commercial dishwashers."

For the Professional Food Service Representative (PFR), Sales Director Ross Gibson urged: “Although interior design should not be overlooked when choosing a bar or tableware, you should be careful not to let it completely dominate the choice. In many cases High-quality tableware can last longer than interior design or themes. For example, try not to focus on a specific material or finish and try to add layers of color and texture."

According to the report, the representative team has seen an increase in the demand for lids for buffets, dining tables and room service. Gibson detailed: “Operators are also more sensitive to the ease with which tableware is cleaned; we have always emphasized that all our tableware is non-porous. , So bacteria cannot penetrate.

"High-quality wine utensils used in guest rooms is another trend we have seen; in the short term, operators expect the visits to hotel bars to decline and hope to provide room service for guests."

He recommended to the distributor: “Invest in multifunctional tableware that can go from the oven to the dining table. It provides the operator with maximum flexibility when redesigning the menu. Consider heat preservation-tableware and cooking utensils will affect the product from the kitchen to the dining table or The hot or cold time of the room or buffet has a major impact.

"In the bar, choose the best quality tool for the client's budget. This is a cliché, but they will notice the difference in the cocktails they offer."

At Grunwerg, a tableware expert, Katie Hall, Marketing Director, revealed: “Grunwerg continues to design and select products based on specific current and future trends. We have a wide range of products, many of which are designed as sets or series, enabling our partners and customers Maintain consistency throughout the environment and meet all customer needs and wishes."

However, she points out: “We have found that one of the most important design elements that restaurants usually don’t prioritize is tableware. No matter how delicate or attractive the front of the house is, if this aesthetic is not implemented on the tableware, then customers will be disappointed. . Whether it’s a Michelin star or a cozy bistro, we have silverware designs to ensure that it adds the most important finishing touch to the overall appeal of the restaurant."

In addition, export sales manager William Field advised distributors: “Although we produce options for different markets in the industry, including retail/e-commerce ranges and HoReCa articles, we always encourage our catering partners to follow innovations in this category. A certain These trends will always be associated with specific environments, but we have seen many other trends proving to be more dynamic. Feedback from the dining environment in turn allows us to continue to tailor our products to the changing needs of our partners."

According to Kathryn Oldershaw, Utopia Tableware Marketing Director, diversity is the main trend in current tableware design. She emphasized: "We recently launched the 2021 product launch event, covering hundreds of new series, from classic tableware to fashionable night lights, and'almost no' glassware to Art Deco style tableware. This can be said to be Our most diverse product portfolio ever. Different demands for tableware and bar utensils are a statement, but they are getting stronger. The diversity of our new production line is designed to help operators find their own unique style."

She further explained: “One of the key design elements in 2021 is nature-the rustic and rustic tableware design is also suitable for displaying comfort food, such as rich bourguignon beef, and colorful'eye candy' recipes, such as deconstruction Sweets and sour pork. The typical representative of this trend is the new Umbria Briar series, which is a hand-finished vitrified porcelain with subtle color washing. On the other hand, the new pistachio design has a rich color, for The dining table brings depth and substance."

In terms of how the home furnishing front desk can help create an attractive restaurant, Oldershaw commented: "Dishware and wineware can be used to enhance, contrast or blend in with the decoration. From the cut shapes and colors to the "fit" themes For other shapes and colors, they can make statements that emphasize the atmosphere the restaurant is trying to create.

"The first impression is very important. A well-arranged table is likely to be the first thing customers really see when they enter. Therefore, using it as an extension of interior design will become more and more important for operators who want to create a difference. It’s getting more important."

She elaborated: “We created themes in the tableware series so that customers can more easily match or compare their interior designs with them. For example, our “dark side” theme focuses on moody dark colors for the food itself The bright colors and rich flavors lay the foundation. It focuses on black, brown and darker tones, covering a variety of bold shapes. Other themes include "all that glitters", "back to nature", "bright side" and " Beyond the pale"."

And her important advice to dealers? "Once the operator decides on the style, color, etc., the key factor will be the product's service life-this is why we provide a 5-year chip warranty for many of our product lines. Another key criterion should be to ensure that the supplier has been Maintain a sufficient inventory of selected designs so that damaged items can be replaced easily."

Oldershaw concluded: “Resellers need to consider basic elements, such as ease of ordering, speed of delivery, and variety of products available. In 2019, we moved to a new 168,000 square foot project in Langham Park near Chesterfield. Warehousing and office facilities. Here, we store more than 30,000 pallets under one roof to prevent double handling of goods and ensure that all inventory is always visible. Advanced warehousing and logistics systems enable us to improve customer service, increase response speed, and packaging Completeness and picking accuracy.

"Resellers also need to find suppliers who can provide them with support. We recently upgraded our website with a new feature that allows our distributors to easily and quickly create their own customized catalogs, price lists and quotations."

High-quality cooking utensils can prove to be the key to creating and even displaying dishes that will make the cash register of catering service establishments ring again.

So what should catering equipment distributors consider when helping operators specify new pots? FEM’s Commercial Director Mark Hogan analyzed: “In terms of operation, each type of cookware has advantages and disadvantages, and certain cooking methods are more effective for certain materials and types. For example, the ideal wok is very sensitive to temperature changes, and The best saucepans can maintain and regulate heat even when the temperature changes. We work closely with our manufacturing partners to provide a variety of high-quality cookware, so no matter what the purpose, we have a suitable range of cookware."

The supplier brought the latest innovations from Pujadas' Century Aluminium series to the UK professional cookware market. It is made of 100% recyclable pure aluminum sheet, which is said to provide excellent thermal conductivity and maximize energy efficiency. Hogan explained: "Its greater thickness means greater resistance to impact and deformation, thereby prolonging the career."

The series is equipped with an insulated tubular stainless steel handle designed to facilitate handling and minimize the risk of burns in contact with the container body.

He emphasized: “Professional chefs need tools that can function time and time again in the busiest environment. FEM chooses durable and well-functioning high-quality cookware, which ultimately makes life easier. Each item is suitable for its specific purpose. It heats evenly, does not respond to taste and color, and is easy to clean. It is ideal for gas, electricity and induction."

For Pro Foodservice representatives, Sales Director Ross Gibson suggested to distributors: “Space in the kitchen is always precious, and operators need as many multi-function cookers and bakeware as possible. The ability to stack or hang is what operators have been eager to see of.

At Grunwerg in Chesterfield, Katie Hall, Head of Marketing, explained in detail: “Grunwerg has a wide range of cookware series to choose from, covering a wide range of all needs and customer trends. All our product series are specifically designed for possible large-scale Culinary design for the hospitality industry.

"For the hotel industry, we have a large number of economical and robust soup pots, woks, frying pans, Maslin pots and casserole pots, all of which are designed to withstand the stringent requirements of hotel operations and processes. Many of the pans and frying pans we sell The pot has a wide range of uses and is very suitable for various cooking environments or dishes."

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