Viewpoints
“The market is crowded, but not every concept is thoughtfully executed” HoReCa speaks with leading industry figures to learn their views as the sector continues to face, and overcome, challenges while also looking to innovate and bring new product to the table… What, in your opinion, is the biggest challenge facing the hospitality sector in 2025 and beyond? “In future, the real issue will be to succeed in combining innovation, sustainability, and brand identity in an ever more demanding and competitive sector. Guests today don’t look for a good-looking product or
Maurizio Montanari, sales director, Arcturus Group “The most obvious challenge is an insecurity regarding the development of politics and the economy on a global scale. That makes thoughtful and effective investments rather difficult, but even more necessary. Additionally, consumers may be more reluctant to travel if their
“The most obvious challenge is an insecurity regarding the development of politics and the economy on a global scale” Nikolan Borger, marketing manager, Zieher a flawless collection: the guest wants consistency, quality, and responsiveness. For tableware companies it means focus on the product innovation without denaturing its own DNA, working on design, materials and factory process that speak the language of the future.”
personal financial situation isn’t as secure as it used to be. Another more subtle challenge might result of the fast development of AI and the applications it supports. People might be able to compare far more hospitality offers regarding price, quality and reviews in a short time, raising
Meet the panellists
RAK pricing transparency to an even higher level. Therefore, it might be more important than ever to stand out from the crowd by exclusive experiences, an extraordinary food presentation being among them.” Nikolan Borger, marketing manager, Zieher
we’ve addressed this by building a supply chain that’s agile and resilient, with redundancies across sourcing and logistics. But just as importantly, we’ve adapted to what clients now expect—and that’s customization at scale. More and more,
“Whoever proposes standard solutions and is not able to differentiate itself, struggles to stand out” Maurizio Montanari, sales director, Arcturus Group
Maurizio Montanari
Nikolan Borger
Sven Bodry
sales director, Arcturus Group
marketing manager, Zieher
chief operations officer, RAK Porcelain Europe
28 TABLEWARE INTERNATIONAL: HoReCa
“ The key challenge is delivering consistency in an environment that’s anything but consistent. Hospitality professionals are under pressure—from supply chain disruptions to evolving guest expectations around personalization, sustainability, and design. At RAK Porcelain,
hospitality managers want tableware that reflects their concept and brand identity. We’ve restructured planning and lead times to accommodate that need without compromising delivery or quality.” Sven Bodry, chief operations officer, RAK Porcelain Europe