What developments or new products can we expect on the market in 2016?

SIMON: Rational developed a grilling grid that can create two different grilling patterns. Usable on both sides, the new cross and stripe grill grate produces either the American steakhouse pattern or the classic parallel grill stripes. Thanks to a special alloy, the new cross and stripe grill grate has excellent heat conductivity and requires no preheating. The additional patented TriLax non-stick coating supports browning and is ideal for use up to 300°C. Nothing sticks to the grill, making cleaning quick and effortless. Together with the SelfCookingCenter 5 Senses, the cross and stripe grill grate is also particularly suited for the production of large quantities. Up to 160 steaks with a grill pattern can be prepared uniformly in just 15 minutes at the press of a button. It does not matter whether the products are fresh or deep-frozen when grilled. The cross and stripe grill grate will be available worldwide in January 2016. We keep our eyes and ears close to the market and now employ 300 master chefs worldwide who keep in contact with customers.

EMRE: Cambro is constantly coming up with new products, and our customers come to us for new ideas. In 2016 our focus will continue to be on rust-free shelving with a new line to be launched, and a new line of expanded polypropylene (EPP) for hot and cold food transportation. We also have a new set of seal lids for our food pans, perfect to avoid liquid spillage and cross contamination. There are a few more new products coming this year, but we need to keep a few surprises for later.

To what extent can your products improve hotel operations?

SIMON: The creativity and the added value of people working in a modern kitchen can be dramatically improved by offering them the intelligent and efficient technology. Just compare the immense technological development in other sectors (automotive, communication, engineering) and its impact on their success. People working in the hospitality industry also need powerful and intelligent technology to be prepared for the future demands. With the SelfCookingCenter 5 Senses hotel operators will have more time and opportunity for the personal interaction with all involved stakeholders such as guests, colleagues, partners, investors and many more.

EMRE: The operators themselves can tell you better than we can, but I’d say we hear a lot from operators that Cambro makes lives in the kitchen easier, in usage, cleaning and storing, and we take this as a compliment. Cambro solutions also allow significant cost savings in water, electricity and manpower; it is not only good for the operators’ but also for the environment and the planet. This is how our products can improve hotel operations.

LLOYD: Quality and visual effects play a decisive role for restaurants and hotels, providing that all-important first impression to the guest. This can take the form of fine porcelain with a personalised décor or individual designs that highlight the exclusivity of the restaurant. Villeroy & Boch’s professional tableware stands for the highest standards of functionality and practicality for use in a restaurant. Well-chosen products will therefore improve hotel operations, this cannot be stressed enough.

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