What are the key factors a hotel must consider when purchasing kitchenware products?

SIMON PARKE DAVIS: Certainly the main key factor is the future orientation in preplanning, designing and deciding what to install in a modern restaurant or hotel kitchen. Additionally, major changes are to be expected in the hospitality industry regarding costs, efficiency, flexibility, food safety, quality consistency and availability of qualified staff. This added pressure on managers and operators will increase as customer expectations continue to increase too. Overall the total operation costs (staff, space, energy, service, food costs) will highly influence the success of a hotel and the customer’s satisfaction.

EMRE AKSOY: There are a multitude of factors for hoteliers to consider when purchasing kitchenware; first and foremost the selected products need to be food safe, and of course cost efficient. Performance is a key driver too. There’s no time to lose in foodservice operations and all products need to be easy to use, easy to clean, strong and of course safe for the staff as well. Finally, kitchenware products need to be affordable too, especially for the budget and mid-range hoteliers.

LLOYD LAMPRECHT: Tableware is one of the essential categories in the kitchenware sector as guests of hotels and restaurants inevitably come into contact with it. First, the managers should consider that the collection they choose matches the ambiance and atmosphere of the restaurant or hotel. Second, as tableware does not only compliment the food but also enhance the customers overall experience, the managers should not economise on it, but be aware of choosing the collection which contributes best to the optimum experience of the guest. Quality and visual effects hereby play a decisive role, providing that all-important first impression for the guests.

What are the biggest needs of your customers that your products address?

SIMON: Rational has the biggest research and development process in the industry focusing on future developments to meet customers’ needs. The advantages of using our appliances are extremely diverse, starting with the enormous cooking capacity within only one square metre of space compared with standard cooking technology. The savings are significant in terms of energy, valuable working time and food. Compared with conventional appliances, a cooking appliance from Rational requires significantly less energy, water and raw materials by transmitting heat to the product by means of steam, hot air or a combination of the two.

EMRE: Here at Cambro we offer complete solutions or systems that are easy to use for our customers. Our very large offering can fulfil a lot of the operator’s needs, from receiving, storing, preparing, food holding, transporting, and serving to cleaning and sanitising. This is a big need of the customer in today’s market, to have numerous solutions provided efficiently from one supplier.

LLOYD: The biggest needs of our customers that we have witnessed is regarding the special quality of the material of our products, including the extremely durable products for the strains of everyday use. There is a choice of collections for our customers with over 70 practical, multifunctional articles including stackable items that facilitate efficient service, simple cleaning and optimal storage. Villeroy & Boch has also introduced AAA – Article Always Available – a programme that guarantees the constant availability of selected articles in order to meed the needs and demands of the customer.

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