Tableware International October 2025 HoReCa edition

TableWare

Tableware Team

EDITOR

MAIREAD WILMOT mairead@lemapublishing.co.uk

PUBLISHER

PAUL YEOMANS pyeomans@lemapublishing.co.uk

MANAGING DIRECTOR

MARK NAISH mark@lemapublishing.co.uk

CHAIRMAN

MALCOLM NAISH malcolm@lemapublishing.co.uk

PRODUCTION DIRECTOR

PAUL NAISH paul@lemapublishing.co.uk

This issue of HoReCa is always the most interesting and exciting. Why? Because it features our Host preview. Every two years, Host –the international trade show for the hospitality industry – takes place and there, tableware meets furniture and coffee machines and kitchens and bars… you get the drift.

“Host has become a key meeting point for our industry and, personally, I believe it is on its way to becoming the reference trade show in our sector,” says Cookplay’s founder and creative director Ana Roquero.

“It’s an incredibly wellstructured event, with impeccable hall organisation and a carefully curated selection of exhibitors. In the tableware hall, for example, you’ll find the best brands from every segment of the market — from those focused on the mass market to premium and even luxury brands.”

In fact, Ana takes it further, suggesting: “I believe Host should seriously consider holding an annual edition, given the value it brings to the entire industry.

"From my perspective as a designer, Milan is a continuous source of inspiration. It’s not just a commercial showcase but also a space to absorb trends and connect with the essence of Italian design and its unique gastronomic culture.”

We speak with Ana in this issue of HoReCa on page 30, while our Host preview starts on page 38.

marketing campaign. More will be unveiled in Milan!

Stepping away from Host, we talk with Sebastien Woirin, founder of Majordhomme and the Tasting Sphere. If you’ve not heard of, or seen, the Tasting Sphere – please, do yourself a favour and take a look. It is a spectacularly lavish but exceedingly well executed piece which speaks to the heart of true five-star luxury. Our interview with Sebastien is on page 26. I first came across Sebastien through our sister title Tableware International’s Awards of Excellence – having an opportunity to discover new brands is precisely why the awards were started eight years ago and in Tableware International’s most recent issue we announce the launch of the 2026 Awards of Excellence, taking place during Ambiente.

One company with big plans for Host is our cover stars, Paderno. Visit page 18 to learn about the proud Italian brand’s anniversary celebrations which include, not just a newly revamped image, but also a fresh

This issue of HoReCa also sees us speak with Zwiesel Glas on page 32, Luzerne on page 36 and we look at the Costa Verde brand on page 60, finishing the magazine with a focus on Stölzle Lausitz’s Cocoon series on page 66. We hope you enjoy!

Mairead Wilmot

One stop shopping

We capture the latest food and hospitalit y trends and translate them into well-designe d, contemporary table settings. Seamlessly brought to the table with matching glassware, dinner ware, cutler y and accessories from a single source.

zwieselfor tessa.com

table is yo ur s

Denby appoints sector specialist into new hospitality role

Denby Group has appointed Jo Derbyshire into the newly created role of sales manager for hospitality & corporate gifting covering Denby, Burleigh and Poole Pottery.

Jo brings with her over 25 years of experience in the sector working with both Steelite and Churchill and more recently as head of sales for William Edwards. Jo will work alongside the Denby Group’s other sales channels to build on the team’s excellent work in developing critical relationships with hospitality customers, distributors and end users both in the UK and internationally. In this new role, Jo will report directly to Jane Mason, managing director of Denby Pottery UK & Ireland and working very closely with Jim Norman, managing director of Burgess & Leigh (Burleigh & Poole Pottery).

Mikasa Hospitality launches Plating It Forward giveaway

Mikasa Hospitality has launched the Plating It Forward giveaway, a unique initiative designed to uplift emerging culinary talent.

From September 1 through November 30, professional chefs can nominate a mentee who is opening or has opened their first restaurant. The selected mentee will receive $25,000 in free dinnerware, glassware, and flatware—enough to fully outfit their new or up-andcoming establishment. Chefs can submit their nominations via www.form.jotform. com/251874940269064. The winner will be chosen December 2025, and they may select their prize throughout 2026.

Porcel hosts open day

Porcel recently co-hosted an open day at its facilities with IAPMEI, bringing together companies, knowledge centers and institutional entities in an atmosphere of sharing and inspiration.

The program opened with welcome by Ana Luísa Roque, chairwoman of Porcel, and José Pulido Valente, chairman of IAPMEI. This was followed by a presentation on innovation and sustainability in porcelain by Ana Luísa Roque, emphasising the integration of digital technologies and environmental solutions in the production process.

Speakers from CTCV and the University of Aveiro shared insights on the role of academia in building more sustainable models for industry, underlining the importance of cooperation between businesses and research institutions.

The final panel, moderated by Victor

SteeliteUtopia opens flagship London showroom

Steelite-Utopia has opened its flagship showroom in the heart of London.

Francisco (CTCV), brought together representatives from IAPMEI, Grupo MOTA, JOT and Porcel, who discussed the differentiating factors of sustainability and digitalisation, offering complementary perspectives on the future of the sector.

The Open Day concluded with a guided tour of Porcel’s manufacturing facilities, giving participants the opportunity to experience firsthand the production of high-quality fine porcelain, as well as the company’s practices in factory digitalization, energy management, process electrification and the use of renewable energy sources.

Mesa Ceramics scoops Smart Label honour

The Akiko collection by Mesa Ceramics has been honoured with a Smart Label award at Host Milano.

Where to find the showroom!

Steelite-Utopia

Located on Floor 2, Palladium House, Argyll Street, London, the expansive 4,000 square feet space sets a new benchmark for the industry—bringing together an inspiring collection of tableware, glassware, cutlery, barware, buffet, and bespoke solutions under one roof. Whether you're outfitting a boutique hotel, Michelin-starred restaurant, or cutting-edge cocktail bar, Steelite-Utopia offers a one-stop destination for hospitality professionals and design visionaries alike. “The launch of this London showroom marks a significant milestone for Steelite-Utopia,” said Ben Tearall, VP Sales UKI. “It represents our shared passion for elevating the guest experience through world-class product design, innovation, and functionality.”

Floor 2, Palladium House

Argyll Street

London, W1F 7LD

To book an appointment, email info@steelite-utopia.com

The accolade is awarded to products that demonstrate unparalleled innovation within the hospitality industry. The Smart Label, conferred by a jury of distinguished professors and industry experts, selected the Akiko collection for its groundbreaking qualities.

The collection embodies innovation at its core, crafted from a new and improved vitreous stoneware body that offers exceptional resistance and low water absorption.

Distinguished from numerous competitors, Mesa says the recognition of the Akiko collection consolidates Mesa’s ongoing commitment to innovation and excellence in the hospitality industry.

Jo Derbyshire, sales manager for Hospitality for Denby & Burleigh

A bold statement for modern hospitality

Amefa’s new collection Escade redefines contemporary table settings with its sleek, architectural silhouette and bold lines.

Now available in two premium finishes, satin gold and satin black. Escade combines design-forward aesthetics with professional-grade durability. These new PVD-coated versions elevate the dining experience, offering hospitality professionals a refined yet striking cutlery option that complements both minimalist and luxurious interiors. www.amefa.com

A new-look Arthur Krupp

Arthur Krupp is being reborn with a fresh brand image, which will be officially presented at Host – Hall 9P, Stand M11-M12. Look out for not one but four new tableware collections. The new assortments include White River which combines white and round shapes with delicate beige accents. Sandie, meanwhile, stands out for its contrast of textures, giving each piece the appearance of being carved from sand. Stonecraft conveys creativity and personality thanks to its design of irregular shapes reminiscent of natural stone and the deep colour of Black Clay, merged with its porous texture, evokes raw cast iron, while its design softens its character.

Each collection is available in a wide range of products, to adapt to every type of dining offer. Check it out at Host or visit www.sambonet.com. (Pictured is Black Clay with White River).

Taking inspiration from clouds…

With Kumo, porcelain brand Schönwald introduces a collection that offers a special dining experience for ambitious gastronomy and the hotel industry.

Designed for chefs and guests with

high expectations – both visually and culinarily – Kumo embodies today’s vision of fine dining and sets a new standard in design and experience. The collections takes its inspiration from drifting clouds. Instead of strict geometry, it embraces flowing, organic lines. Round plates meet amorphous bowls, connected through a soft matte surface or used in combination with the more straightforward, linear pieces. The result is calm and natural, with a rhythm that feels effortless and instantly recognisable.

Not limited to one format, from tasting menus to à la carte service or casual fine dining, the collection provides a flexible stage. Its unusual proportions and porcelain quality make it suitable for both traditional and contemporary concepts, always supporting the chef’s vision rather than competing with it.

www.bhs-tabletop.com

Non Sans Raison showcase brilliant beauty with new Osiris collection

With their new collection, Osiris, French brand Non Sans Raison evoke the brilliance of banquets and lively conversations.

Designed for both HoReCa and retail, each plate becomes a setting, with the stylised sun motif evoking grandeur, reimagined in a modern and graphic interpretation.

Interestingly, in Egyptian mythology, Osiris is the god of regeneration, fertility, and eternity, a symbol that every end holds the promise of a new beginning.

Timeless yet contemporary, the Osiris collection’s shapes in Limoges porcelain highlight the purity of extra-white kaolin enamel, giving each piece a translucent finish and refined delicacy. www.nonsansraison.com

Hospitality ready; Porcel’s Empire series

In the demanding world of fine hospitality, detail matters. The right tableware does more than serve — it communicates elegance, identity, and experience. That’s why Porcel’s Empire collections align perfectly with the expectations of refined dining spaces.

Empire Gold is a delicate collection that brings the best out of the white and gold combination. Combining radiant white porcelain with a hand-painted golden edge, resulting in a luxurious yet timeless aesthetic. The tridimensional relief and velvety glaze enhance the light play on each piece, making it a true statement on the table.

In contrast, Empire Silk offers a contemporary interpretation of white porcelain. With a harmonious mix of glazed and biscuit surfaces, it brings a textural and visual contrast that stands out — even in minimalist environments.

Both collections are excellent choices for luxury hotels and restaurants for their stylishness, resistance, and, especially, for adaptability. Porcel offers customised decoration options such as logo application, colour accents or refined gilding details— always keeping the integrity of the original design.

Collaboration is key. Porcel says it works side by side with each client, ensuring the result feels tailored and aligned with the venue’s visual identity. www.porcel.com

Elegance meets functionality

The Oktawa Collection by Porcelana Ćmielów is porcelain designed for professional catering. The elegant shape with distinct grooves combines classic and modern styles, giving each dish a unique setting. The snow-white surface beautifully displays the food, emphasising its aesthetics and taste, and every table prestigious character. The Oktawa collection not only impresses appearance but is also reliable in everyday use. Resistant to scratches, high in dishwashers and microwave ovens, it performs well even in the most demanding conditions. Ergonomic shapes facilitate serving, portioning and guest service, combining functionality with convenience. More than just porcelain, it is a product that makes every dinner, breakfast or banquet a unique experience.

www.porcelana.com.pl

Zwiesel Glas launches Move

Zwiesel Glas is expanding its portfolio with the new stemware series Move. Move stands for a feather-light enjoyment experience and impresses with its clear, classic design language.

The five perfectly coordinated sizes pay homage to the great classics while being versatile enough to meet the demands of modern hosts.

“Especially in gastronomy and when used as cocktail glasses, the glasses must be exceptionally stable and scratch-resistant. However, we have worked intensively to achieve a very thin machinemade glass wall thickness while providing the ideal stage for the respective contents,” explains Lisa Müller, head of consumer marketing and product management at Zwiesel Glas. Additionally, an all-purpose glass allows different grape varieties to fully unfold is an integral part of the collection.

Made fromTritan crystal glass, the glasses are particularly break-resistant and dishwasher-safe, making them durable and sustainable.

www.zwiesel-glas.com

Meet the brands…

Maastricht Porselein

Areas of interest: HoReCa

Contact: info@maastricht-porselein.com

A pure base lets everything else come to life, and material, shape, colour, smell and taste speak for themselves. Porcelain tableware of timeless Dutch design and high quality is therefore the ideal basis for the finest gastronomic dishes. It is the humble foundation on which the chef can bring his creation to life. With Maastricht Porselein’s highquality porcelain tableware of pure Dutch design, they offer chefs a timeless canvas for letting their gastronomic mastery shine.

Palmer

Areas of interest: HoReCa

Contact: info@palmer-dinnerware.com

Every meal is a celebration when it’s shared around a beautifully laid table with those we love. Good food, family and friends are all we really need, but add just a twist of colour or a daring personal touch and you’ll inspire experiences to remember. Palmer’s carefully chosen, highly conceptual collections, bursting with vibrant colour, are the perfect party partners for hospitality tastemakers. Bring something unique to the table, find the collection or design a setting that speaks to you. Create the moments that celebrate life with Palmer.

Valentina, Paderno will be celebrating its 100th anniversary in 2025, and to mark the occasion you are undergoing a rebranding process. Can you tell us more about it? What direction is the rebrand taking, and how long have you been working on it behind the scenes?

One hundred years after its foundation, we felt the need for rebranding, with the goal of renewing and reaffirming the values that have always guided Paderno: passion, technical expertise, innovation, and service. This led to the creation of the new payoff “Strong Tools for Powerful Kitchens”, and subsequently we

This year marks Paderno’s 100th anniversary and the unveiling of a new identity for the Italian stalwart on home soil at Host. Valentina Guatelli , marketing manager, tells us more about the revamp, and the launch of a new advertising campaign featuring Michelinstarred chef Ugo Alciati ...

The rebranding of Paderno

worked on the new brand image, defining a visual language that could express the brand’s true nature. Defining the rebranding guidelines was not easy, especially considering Paderno’s long history – the risk was to distort the brand, while the aim was to emphasise the reasons that have made it a benchmark for the HoReCa professional who express their passion in the kitchen. This entire process took about a year of work and will culminate at the Host Milano trade fair.

Along with the rebranding, Paderno is marking the occasion with a new ad campaign

featuring the very talented Michelin-starred chef Ugo Alciati. Can you tell us more about this?

To launch a new payoff and, more broadly, the Paderno rebranding, as well as to celebrate Paderno’s 100th anniversary, we created an ad campaign which features the talented Michelin-starred chef Ugo Alciati as its protagonist. The campaign was conceived with a clear purpose: to highlight the connection between two worlds that might seem very distant – manufacturing and kitchen. Chef Alciati has been the perfect guest: not only does his talent and achievements bring us prestige, but even more importantly, we are

specifically for the occasion and a celebratory video starring Ugo Alciati. Host will be the central moment of this journey. Here, Paderno will showcase a redesigned booth and will be at the heart of a wide-ranging communication campaign both inside and outside the exhibition center: videos, billboards, guerrilla marketing activities throughout the entire area, and strong presence in the metro station.

Several events with partners and clients are planned, including an inaugural evening and an entertainment moment with the famous bartender Bruno Vanzan.

Paderno is such an iconic name

“Defining the rebranding guidelines was not easy, especially considering Paderno’s long history”

proud that he has been a Paderno customer for generations. The visual from the campaign video was also adapted into other formats, further emphasising the closeness between Paderno and its clients.

How will you be communicating the rebrand to your partners?

Paderno’s renewed image is already on air through a multichannel brand communication campaign, featuring a visual created

and was declared an Historic Italian Brand in 2024, is this a special USP for the company?

In 2024, Paderno was entered into the special register of Italian Historical Trademarks of National Interest. This recognition is reserved for Italian companies with at least 50 years of history. For this reason, it represents a very important USP, as it testifies to Paderno’s role as a symbol of Italian excellence worldwide. It is a source of pride

“At Host, we will present several extensions, including the expansion of the Mixology line”

and an achievement that further strengthens our positioning at an international level, which the Arcturus Group, with Paderno and its other nine brands, has always been oriented towards.

Paderno will be unveiling new products at Host – what can you tell us about these?

Paderno’s offer stands out thanks to its comprehensive range, spanning from professional cookware to cutlery, from kitchen accessories to catering equipment, to meet the needs of our clients, which evolve and change year after year, we regularly expand our portfolio. At Host, we will present several extensions, including the expansion of the Mixology line. For the occasion, Bruno Vanzan, a worldrenowned flair bartender, will host a private event for our clients at the Paderno stand, creating a special signature cocktail to celebrate the brand’s anniversary.

We’re interested to learn more about the limited-edition pieces created for the 100th anniversary too – what can you tell us? To celebrate together with our guests and clients, we created a special gift for Host. It is a kitchen tong set presented in PVD Gold for

this important occasion, enclosed in custom-designed packaging to celebrate Paderno’s 100th anniversary. Starting in 2026, it will be included in our catalog as a tangible trace of this centennial milestone., always available for everyone needing a tong set for their culinary preparations – a tool that has now become indispensable, both in the kitchen and for plating.

Being on Italian soil, Host is obviously a very special

showcase for the Arcturus Group and its brands, but can you surmise why it is such an important show for the whole tabletop industry?

Host is now in its 44th edition and over the years has distinguished itself as the benchmark event for the international HoReCa market. Not only does it feature international exhibitors, as we do ourselves with the Arcturus Group brands, but it has also represented the only trade fair of this scale with a dedicated

focus on HoReCa. This very nature makes it a valuable occasion to meet partners, clients, and stakeholders, and to engage with their needs. We work yearround to build meaningful and collaborative relationships, convinced that this is essential to keeping up with the time and presenting an offering aligned with an ever-changing market. Host is the right place to pursue this part of our work, which is why it is an unmissable event for us and for many other brands.

Poemi creates collections for Nela London

Poemi has collaborated with chefs Hari Shetty and Ori Geller to create tableware for Nela London. Bringing the spirit of fire-driven dining to The Whiteley in London’s Bayswater, this marks the brand’s UK debut after its acclaimed success in Amsterdam.

Together with entrepreneur Gilad Hayeem, chefs Hari Shetty and Ori Geller conceived a restaurant that embodies the meaning of its name—pure— through honest, seasonal ingredients transformed by live flame. The 10,000 sq ft space is designed as both spectacle and sanctuary, featuring an open

kitchen, a 360° bar, private dining room, and outdoor terrace. Natural materials and warm tones create a welcoming backdrop for the culinary theatre at its heart.

The tableware, as designed by Poemi, creates contrast and balance: one side embraces earthy, natural tones, while the other introduces bold accents in black and blue. This interplay of shapes, textures, and colors is carefully curated to highlight and elevate every dish.

Melody Rose extends partnership with Brasserie Astoria Marbella

Melody Rose has extended its successful partnership with the Franzten Group, in particular the Brasserie Astoria concept.

The recently opened Brasserie Astoria Marbella has taken a full range of Melody Rose designs, along with bespoke Bears plates for the new restaurant where 300 sideplates grace their tables.

The Brasserie Astoria concept was first introduced in 2021 in Stockholm, in a venue that was once a cinema with a rich history as an international hotspot. Following its success, Brasserie Astoria expanded to Singapore in 2023. Melody Rose and Brasserie Astoria first began their collaboration at the Stockholm venue in 2021.

The perfect pair

“The Costa Nova catalogue is rich with variety and there are so many different designs. Costa Nova serveware is not just beautiful, versatile, durable, and sustainably created, it will enhance any style of restaurant space like garnishing a dish. Costa Nova is my go-to for any of my clients looking for serveware.”

Josh Berry, chef.

Josh Berry, executive chef at 13th Street Winery in Ontario, Canada, also works as a consultant and private chef, focusing on highlighting regional ingredients. Chef Berry’s approach to plating and service aligns strongly with Costa Nova’s aesthetic—innovative designs that enhance both dish and space.

In South Africa’s One&Only Cape Town you’ll find chef Terrence Ford who offers a dining experience rooted in authenticity, soul, and sophistication. At its culinary helm is Rooi, the resort’s signature restaurant where South African Braai culture has been redefined – and it is all served on Fine2Dine’s Curvo Forest, Aurora Green, and Kolon collections.

www.fine2dine.com

Hel x Dune

Hel x Bamboo

Claude Dozorme creates exclusive collection for Caprice in Hong Kong

French brand Claude Dozorme partnered with three-star Michelin restaurant Caprice in Hong Kong, tasked with designing and creating exclusive knives inspired by the restaurant’s atmosphere.

Inspired by chef Guillaume Galliot's desire to offer his guests the ultimate experience, Claude Dozorme set about capturing the soul of a chef and his restaurant through their product range.

“To bring this project to life, a collaboration, started nearly 15 years ago, with designer Thomas Bastide was a natural fit,” the brand explains. “Internationally renowned for his fascination in playing with materials, lines, and shapes, Bastide’s knives are elegant, refined, with a French style peppered with local touches.”

This collaboration with Thomas Bastide for Caprice restaurant demonstrates Maison Dozorme's ability to collaborate with renowned designers, simultaneously reaffirming its role as a major player in French luxury cutlery, offering exclusive objects and bringing French cutlery expertise to the international stage.

Four Seasons Istanbul showcasesPip Studio’s Love Birds Collection

Through its Turkish distributor Grace Brands, Pip Studio’s Love Birds collection is featured at the Four Seasons Hotel in Istanbul.

The hotel selected the collection for its colourful design and storytelling details – qualities that perfectly suit the atmosphere they wanted to create.

Despite Love Birds not

“From

day one the Royal Salisbury team made the process feel inspiring and fun – they’re creative, efficient, and always ready with solutions. I loved building Gina’s tableware story with pieces from the Heritage and Contemporary

lines from Royal Salisbury. The

fine bone china

being dishwasher safe, the hotel valued its character and distinctive look so much that the opted to showcase it.

The brand says the collaboration with Four Seasons Istanbul demonstrates that Pip Studio tableware is not only loved by consumers at home but also appreciated in prestigious hospitality venues.

has this beautiful, clean whiteness that doesn’t distract but instead makes the food pop. It’s exactly the kind of backdrop I wanted for the dishes.”

Chef Ravneet Gill from Gina , which has had glowing reviews from the likes of Vogue UK and The Sunday Times, speaking about their collaboration with Royal Salisbury. From the outset, Royal Salisbury worked closely with the Gina team to provide a complete tableware solution for the chophouse which is the brainchild of celebrated pastry chef Ravneet Gill and chef-husband Mattie Taiano.

Often considered the beating pulse of the whole tabletop industry, Ambiente is fast approaching. Thomas Kastl, director, Ambiente Dining, tells HoReCa about the significance of the hospitality sector to the trade event, while giving a sneak peek into how back of house is about the be put front and centre…

Next level business

Ambiente 2026 is just around the corner. What developments can we expect in the hospitality section?

For hospitality professionals, Ambiente is the flagship event where the entire value chain comes together. We are delighted to once again welcome a strong mix of returning key players and exciting new exhibitors across all product segments – a clear sign of the industry’s trust in Frankfurt and the momentum the trade fair trio continues to generate. And we are expanding: Under the tagline Ambiente Projects we unite HoReCa, Hospitality Interiors and Contract Business in one coherent offer from 2026 onwards. A highlight will be the Hotelier’s Day again, taking place on the trade show Saturday for the first time–and our again enhanced Hospitality Academy designed by our new partner Westwing. This academy forms a perfect bridge between the HoReCa Hall 11.0 and the expanded interior design focus in Hall 3.1 – where hospitality interiors converge with the curated Interior Looks showcase. Add to that the Kitchen Show – Spot on kitchen essentials with live cooking sessions, and a new level of event character is guaranteed.

Talking about HoReCa, can you tell us a bit more about what’s cooking here at Ambiente?

In 2026, Ambiente casts a strong spotlight on the Back of House segment. To mark the 10th time Ambiente features HoReCa, a dedicated special presentation in the Galleria will highlight operational excellence and practical solutions. New is a high-profile matchmaking, taking Back of House one step further: a bespoke lounge area showcases selected Back of House products and solutions. The exhibitors in this area also participate in the new dining matchmaking programme, a strategically tailored business format

about efficiency. Through targeted matchmaking, new business leads and resilient networks, but also with something digital can’t replace –personal encounters and trust. In times of cost pressure and supply chain challenges, that combination is crucial. And it doesn’t stop after the fair: with powerful digital tools, Ambiente has become a true yearround business enabler.

Do you see the hospitality industry facing similar challenges?

“We know the climate is tough. That’s where we come in”

that connects them with qualified buyers from hospitality, catering and large-scale kitchen planning. This curated format goes far beyond stand visits. It creates a premium setting for focused, face-to-face business encounters and underlines Ambiente’s role as a high-quality business enabler and long-term connector in the hospitality industry.

The tableware industry –particularly in the UK – is under pressure. How can Ambiente support the sector?

We know the climate is tough. That’s where we come in: Ambiente is all

Yes, definitely. Labour shortages, inflation, rising energy costs and changing guest expectations are among the key challenges hospitality professionals face across the board. Many operators are rethinking processes and increasingly focus on experience and sustainability. Ambiente responds directly to these needs with relevant product solutions and valuable business contacts. Our exhibitors reflect the growing demand for intuitive, durable and easy-to-maintain products – both front of house and behind the scenes. Beyond the product level, Ambiente also

supports decision-makers through inspiration, knowledge sharing and targeted matchmaking – helping them build resilient networks and find solutions that work in practice, not just on paper.

Finally, what are your must-sees for hospitality professionals at Ambiente 2026?

There are so many. Don’t miss the Hospitality Academy designed by Westwing and the dedicated Hotelier’s Day, taking place on the trade show Saturday for the first time, plus the Spot on Back of House special presentation. Step into the Kitchen Show – Spot on Kitchen Essentials and immerse yourself in a sensory experience and engaging moments with renowned culinary personalities. Draw inspiration and knowledge and new business contacts from the Interior Design & Architecture Hub in Hall 3.1 designed by our Ambiente Designer 2026 Katty Schiebeck –with curated exhibitor highlights and an integrated academy offering insights into hospitality design and international contract business. And of course, the premiere of Grandcreators in the Festhalle – our new signature format for premium interior brands that we are planning to implement for the first time in 2026. For hospitality professionals, Ambiente 2026 is the must-attend event where the full value chain comes together. Join uswe look forward to seeing you there!

Interview Majordhomme

Majordhomme is a brand championing exceptional craftsmanship and premium quality. The Tasting Sphere, as at home in Michelin-starred restaurants as it is on high-end yachts, is a thing of beauty, designed to last for generations. Here, founder Sebastien Woirin tells HoReCa about the product described as both a “service piece and a visual statement”…

Taste the luxury

Sebastien, thank you for speaking with HoReCa. I’m curious to learn about your brand Majordhomme – how did it begin?

Majordhomme was born from a simple conviction: exceptional products deserve exceptional presentation. As a passionate collector of rare objects and a lover of the art of living, I wanted to create pieces that elevate tasting rituals into sensorial experiences. Equipped with a conception and design team based in Paris and ateliers in Italy, Majordhomme is a brand that creates unique presentation cases to elevate the ritual of tasting the finest products, such as Champagne, wines, spirits, caviar. From the beginning, the aim was clear: to design

functional “objets d’art” that embody timeless luxury and contemporary excellence.

Majordhomme was a finalist 2025’s Awards of Excellence with the Tasting Sphere, which is a really beautiful product. Tell us a little more about it.

and gastronomic pairings, it functions as both a service piece and a visual statement. With its elegant, minimalist design and sensual curves, it meets the exacting standards of a product designed in France with great

“Our clientele ranges from Michelinstarred chefs and luxury hoteliers to private collectors, superyacht owners, and premium lifestyle brands”

The Tasting Sphere is one of our signature creations — it is an object of precision and poetry. Designed for wines, Champagne, spirits, caviar

Did you know?

Every Tasting Sphere is handcrafted in France and Italy by master artisans.

attention to detail. Its spherical form suggests completeness and harmony, while the modular design allows it to be configured for shared tastings. It was conceived to seduce both the eye and the hand, and to preserve the integrity of the delicacies it presents.

This is clearly a luxury product, explain how the Tasting Sphere has been designed and how is it

made? I’d like to know about the pairing of traditional workmanship with innovation.

Every Tasting Sphere is handcrafted in France and Italy by master artisans. The design process begins with sketching and prototyping, guided by the principles of sculpture, architecture, and haute couture. We work with noble materials — stainless steel, mirror-polished brass, lacquered wood, leather — and every finish is the result of high-level craftsmanship, whether it’s hand-polishing or patina work. The innovation lies in the modular architecture: parts are interchangeable and can be customized for specific uses, environments, or brand collaborations. Thanks to the different trunks available, the Sphere can accommodate a magnum with six glasses, a magnum surrounded by caviar tins, or even eight 75cl bottles for presentation. One sphere, multiple uses.

I’m particularly impressed with the finish on the Tasting Sphere, it is really beautiful. I believe there are six different finishes from classic gold through to what looks like a rose gold/pink? Tell us some more about how that is achieved.

Absolutely — the finishes are one of the most defining features of our pieces. We offer multiple

standard finishes: mirror-polished gold, satin or glossy, rose gold, stainless steel, gunmetal, matte white, and matte black. Each surface is the result of hours of manual polishing, followed by plating or lacquering processes traditionally used in jewellery or watchmaking. This allows us to achieve not only exceptional durability but also a level of aesthetic precision that transforms the object into a true collectible.

In terms of your clientele, who is Tasting Sphere aimed at and where is it already stocked?

Our clientele ranges from Michelin-starred chefs and luxury hoteliers to private collectors,

clubs as much as yachts and homes?

Yes — that was a core requirement from the beginning. The Sphere was designed to be not only beautiful but durable and functional in high-end service environments. Its modularity allows for easy cleaning and adaptation, and its materials are carefully selected for both aesthetics and resistance. Whether on a marble bar in Monaco or at sea aboard a yacht, it performs with elegance and ease. Thanks to its unique accessory, wine and champagne tasting becomes a ceremony that evokes the subtle emotions of privileged moments.

“The Sphere was designed to be not only beautiful but durable and functional in high-end service environments”

superyacht owners, and premium lifestyle brands. The Tasting Sphere has found its place in private residences, members clubs, and hospitality concepts in Europe, the USA, Middle East, and Asia. We also work directly with architects and interior designers for bespoke projects.

Does the product suit the intense demands of hospitality settings such as restaurants/ private members

The surface of each Tasting Sphere is crafted through hours of manual polishing, followed by plating or lacquering processes traditionally used in jewellery or watchmaking.

We need to address the price point because there is no escaping the fact it is high, is this an obstacle to your progress or perhaps it can be seen as a unique selling point for the luxury client? How do you work around this? We never compromise on quality or craftsmanship — and our clients appreciate that. The price reflects not only the materials and techniques but the rarity of the object and the emotions

it conveys. In the luxury space, pricing is less about cost and more about value, storytelling, and uniqueness. For many of our clients, the Tasting Sphere is not an accessory — it’s a conversation piece, a signature of taste and elegance. Each sphere is also dated and numbered, delivered with a ciborium of the same color as your Majordhomme. Made with the finest materials, in an artisanal way, our creations are intended to last for generations. Echoing the values of quiet luxury, which values enduring quality and refined aesthetics, the design is a celebration of craftsmanship, where subtle sophistication and technical perfection of detail sacrifice nothing to the experience.

Finally, how can interested parties get in touch with you? We are available via our website www.majordhomme.com, and can be reached directly at contact@majordhomme.com, or on Instagram @majordhomme_paris.

Electric Firing

First Fully Locally Sourced

Craftsmanship Proudly

“We

are committed to reinterpreting luxury”

Ana, thank you for speaking with us. How has your 2025 collection – OceanCook in collaboration with Oceanografic Valencia Foundation – been received?

Thank you so much for giving me this space to share a bit more about Cookplay. The creation and launch of OceanCook has been a very special milestone in our brand’s journey, mainly because of the unique characteristics of its design. Normally, the collections I create and that are part of our catalogue share a common thread: pieces with very organic and contemporary shapes, but never directly inspired by natural elements, let alone specific animal species.

When the opportunity arose to collaborate with the Oceanogràfic Foundation of Valencia, which was looking to bring endangered marine species to life through design, I must admit I had my doubts. However, I decided to follow my sense of responsibility and my deep love for the environment.

In the end, the reception has been an incredibly pleasant surprise — both from a design perspective and in terms of our brand philosophy. I believe we have managed to overcome the great challenge of creating pieces that, on one hand, evoke recognisable animal forms, while at the same time retaining the organic sensitivity that defines us so strongly.

From a commercial standpoint, the results of this first year have been very positive. According to my

As Cookplay prepare to exhibit at Host, founder and creative director Ana Roquero speaks with HoReCa about the continuing shift within the premium sector, and why Cookplay are comfortable with the evolution

team, the figures are promising, especially considering that our collections, being so disruptive, usually take longer to move past the early adoption phase among innovators before reaching the broader market — where we can truly talk about commercial success.

We are excited to see what your 2026 collection will bring, while not revealing too much –can you tell us where have you been getting your inspiration from lately?

I think you’re right to be excited about what’s coming in 2026, because I can assure you there will be projects of great significance — not only in the hospitality sector but also in the homeware space, which has always been a personal passion of mine.

For me, there’s no clear boundary between HORECA and retail, because at the end of the day, the people interacting with our pieces are the same: diners enjoying a gastronomic experience, whether in a restaurant or at home. Ultimately, it’s all about creating moments of joy through design.

At Cookplay, creativity is part of our DNA. We never experience that creative void that sometimes happens with other brands born purely from manufacturing or distribution. We were born from design, and that gives us a completely different perspective. This is why I often have two or three collections already designed and prototyped, waiting for the right time to decide, together with my team, which one is the best fit for launch.

For example, with the collection we’re launching in 2026, I’ve spent over two years analysing the range of SKUs, which, this time, will be quite large and extensive.

As for my sources of inspiration, I like to draw from art, interior design, and fashion, as they reflect the most current pulse of society and the evolution of new habits.

Will you be exhibiting at Host and if so, why is it such an important show for you and your team to attend? As happens every two years, we will

be exhibiting at Host Milan (Hall 9, Stand L24). Host has become a key meeting point for our industry and, personally, I believe it is on its way to becoming the reference trade show in our sector.

It’s an incredibly well-structured event, with impeccable hall organisation and a carefully curated selection of exhibitors. In the tableware hall, for example,

of Italian design and its unique gastronomic culture.

There has been a raft of high-end restaurant closures, certainly in London. How much does this filter down and effect businesses such as yours?

I believe the premium sector is evolving, especially in Europe.

“I believe the premium sector is evolving, especially in Europe. Demand has shifted, and we are moving toward what I call a “new casual luxury”

you’ll find the best brands from every segment of the market — from those focused on the mass market to premium and even luxury brands.

I believe Host should seriously consider holding an annual edition, given the value it brings to the entire industry.

From my perspective as a designer, Milan is a continuous source of inspiration. It’s not just a commercial showcase but also a space to absorb trends and connect with the essence

Demand has shifted, and we are moving toward what I call a “new casual luxury”: a luxury rooted in authentic and meaningful experiences, where personal gratification, identity, and differentiation are achieved through uniqueness and emotional connection, rather than purely through material value or brand status.

In this context, high-end hospitality proposals must also evolve to meet this new demand for experiences.

Today, gastronomic luxury is no longer limited to the traditional concept of fine dining — it now encompasses experiences that are far more emotional, personal, and memorable.

I feel deeply connected to this evolution because it reflects our brand vision. For instance, when we launched Jomon, our first iconic collection ten years ago, our very first client was The Peninsula Hotel — a place where luxury is associated with tradition, heritage, and savoir-faire. And yet, my porcelain bowls — with no flat bases or straight angles, with a purely organic and contemporary design — managed to captivate them and find their place in that classical world.

At Cookplay, we are committed to reinterpreting luxury, bringing it toward modern, organic, emotional, and disruptive forms.

To answer your question directly: for us, this market evolution is extremely positive.

In fact, when Thibault Paoulou and I founded Cookplay, our goal was precisely to offer a new vision of tableware, connecting with a new generation of consumers seeking more than elegance — they want an emotional and meaningful experience through good design.

As Zwiesel Fortessa announces the official merging of brand names, aligning with the company’s vision of redefining table settings worldwide, HoReCa learns more about what this consolidated approach will look like in real terms…

Zwiesel Fortessa: new name, clear vision

Since the integration of US partner Fortessa Tableware Solutions into Zwiesel Kristallglas AG in 2022, the group of companies has already appeared as Zwiesel Fortessa Group on various occasions. At the start of the new financial year on 1 October, Zwiesel Kristallglas AG will officially change its name to Zwiesel Fortessa AG – a name that combines tradition and modernity, local roots and internationality, as well as craftsmanship and innovation. At the same time, it stands for the vision of redefining the table setting worldwide.

The unification of the two strong flagship brands – Zwiesel and Fortessa – under a common name creates a uniform international presence that further strengthens the group’s global presence. The Group’s international companies based abroad will also operate under the new name, with the respective country code added as an appendix, for example Zwiesel Fortessa Americas (formerly Fortessa Tableware Solutions). The consistent structure makes it possible to incorporate regional and global trends into products, concepts and

communication even more quickly and specifically.

“The set table is much more than the sum of its parts. It is a place for encounters, enjoyment and inspiration,” says Prof. Andreas Buske, CEO and owner of Zwiesel

While the complete table setting has been successfully marketed in both the professional and private sectors in North and South America for several years, cutlery and porcelain have so far only been available to B2B customers in Europe. The B2B

“With a globally uniform name, we are consistently continuing on our path: we want to support

hosts in creating special moments again and again – with products from strong brands, concepts

and ideas that combine the highest quality with creativity.”

Prof. Andreas Buske, CEO and owner, Zwiesel Fortessa AG

Fortessa AG. “With a globally uniform name, we are consistently continuing on our path: we want to support hosts in creating special moments again and again – with products from strong brands, concepts and ideas that combine the highest quality with creativity.”

sales division founded specifically for this purpose in 2022 under the name United Tables by Zwiesel will continue to operate but will be consistently transferred – including its name – to the global structure of Zwiesel Fortessa. In addition to the American business, the aim

is to expand the presence in the EMEA and APAC markets – not only for B2B but also for B2C customers. This will create an even stronger, internationally networked offering that gives customers worldwide access to tailor-made solutions, an expanded portfolio and increased innovative strength.

With a comprehensive brand portfolio consisting of Zwiesel Glas, Schott Zwiesel, Fortessa and, since October 2025, the luxury glass brand Eisch, Zwiesel Fortessa offers tailor- made tabletop concepts for various target groups and cultural circles. Bringing these strong brands together under one roof makes it possible to inspire both professional hosts in the catering and hotel industries and private connoisseurs around the world with innovative and tailor-made products and ideas for the table.

The union of Zwiesel and Fortessa has created more than just a shared name – it has created an international promise: hosts and guests worldwide now have the opportunity to use their tables as a stage for their individual table culture. Zwiesel Fortessa expresses this claim with its guiding principle: the table is yours.

In focus Zwiesel Fortessa

“This is a

Sven

What is behind your vision of becoming the global market leader in tableware?

Sven Stockinger: Since 2017, we have been the undisputed global market leader in crystal glassware for the upscale catering and hotel industry.

On the one hand, this success comes with responsibility, but on the other, it also whets our appetite for further development opportunities. With the establishment of our B2B sales division United Tables and the integration of Fortessa Tableware Solutions, we have committed ourselves to the entire table setting as a design unit in 2022. The combination of the product

transfer this to the private consumer business, where we have been able to gain significant market share since the launch of the Zwiesel Glas brand in 2020. In our view, the key to this lies in the further expansion of our hybrid marketing approach: on the one hand, we rely on our partnerships with proven, analogue and, above all, future-proof market access structures such as distributors and retail partners, while also utilising digital marketing and communication channels.

What does the renaming of Fortessa Tableware Solutions to Zwiesel Fortessa Americas

powerful catalyst for further growth”

Stockinger, CSO Zwiesel Fortessa AG and Matthew D. Broad, CEO and president Zwiesel Fortessa Americas LLC

, explain what the main drivers of the corporate transformation are, what strengths it is based on, and what opportunities it opens up worldwide, especially in the Americas

categories glass, dinnerware, cutlery and other tableware accessories not only offers additional growth potential in the new product categories, but also makes us even more attractive to our customers: we offer them excellently curated product and brand ranges as well as trend-based concepts – all from a single source, tailored to different international target groups.

What growth potential do you see?

Of course, we want to further expand our hard-earned market position in the professional sector – we still see sufficient growth potential here in our core glass business, but also in the gradual roll-out and internationalisation of our tabletop approach. We also see considerable potential in opening up further markets and regions in the private consumer business. Our success in our already established home markets of Germany and the USA gives us the necessary momentum for this. We are convinced that we can also

mean within the context of the global strategy – and how does it support the group’s strategic goals and growth in the Americas?

Matthew D. Broad: The renaming confirms that our group will present itself worldwide with a unified name and brand identity. In the Americas, Fortessa and Zwiesel have been central to our identity for more than 20 years. This step reaffirms our longstanding values and provides a proven partnership with a binding, visible form.

This global corporate brand strategy celebrates the trust of our partners and clients, unites our teams under one roof, and creates opportunities across borders. We stand to benefit from this cohesion in the competitive landscape as we drive our ambitious vision to become a global leader in tableware solutions – across all markets. The new naming is not only a symbol of our transformation process but also a powerful catalyst for further growth and for innovative concepts that we aim to establish internationally as a group.

Sven Stockinger

Matthew D. Broad

A name synonymous with outstanding quality, Luzerne is a brand continuing to forge its own path with values founded in innovation and adaptability. Xuanling Lek, global headsales and product development, speaks to HoReCa…

Rooted in innovation

As a homegrown Singaporean brand with a global footprint, what has the past year revealed about Luzerne’s role in the industry?

It’s been a productive year for Luzerne. We’ve grown our presence in the global hospitality sector and celebrated several key milestones, including international design awards and recognition from EcoVadis for our sustainability efforts. Overall, it’s been a year that reinforces our focus on quality, innovation, and doing business responsibly.

How you would describe the current overall health of the industry?

It’s been a challenging year for the industry, with slower growth in some regions — but it’s also a time where creativity and reinvention are taking centre stage. We view this as an opportunity to listen, adapt, and innovate.

Operators are paying more attention to how tableware contributes to storytelling and the overall guest experience. There is a growing demand for collections that combine natural textures, ergonomic forms, and modular designs. Sustainability is also a key driver, with customers increasingly looking for suppliers that prioritise responsible sourcing and production. These are all areas we’ve been focusing on as well.

hospitality partners and responding with thoughtful, forward-looking solutions.

Our upcoming developments reflect a conscious move toward fine tableware that is thinner yet durable, combining strength with elegance. We are also reimagining classic oriental design with a modern twist, creating pieces that feel both rooted and contemporary.

While we can’t reveal

“It’s a time where creativity and reinvention are taking centre stage”

Luzerne takes its innovation very seriously; can you give us some insight into what we can expect to see from your brand as we head towards 2026? At Luzerne, innovation is rooted in listening — understanding the evolving needs of our

specifics just yet, our upcoming collections will continue to marry aesthetic refinement with functionality, ensuring they meet the needs of modern hospitality while staying true to Luzerne’s values.

Talking about innovation, one of the standout collections from last year was WoodFire –what has the reception to the collection been like?

WoodFire was honoured with the Tableware International Award 2025 for Best Hospitality Tableware, and the response has been incredibly positive. The collection has resonated strongly with chefs and hoteliers who appreciate its artisanal character, tactile finish, and exceptional durability.

You’ll be showcasing other standout collections at HOST such as MOD, Astoria and Marble; is there still demand and traction for these assortments?

Each of these collections has gained its own recognition and continues to resonate with different segments of the hospitality market, thanks to its distinct design stories and international recognition.

Astoria brings a sense of grandeur to the table and is still gaining traction as one of our newer designs. MOD remains a strong favourite for its contemporary versatility, while Marble continues to appeal to operators looking for timeless

biggest stages for our industry, and it allows us to meet new partners while also reconnecting with existing ones. It’s where we share what we’ve been working on, gather feedback, and gain insights into where the industry is heading. It’s also a good platform

“Our upcoming developments reflect a conscious move toward fine tableware”

elegance. Together with WoodFire, they demonstrate how we keep design and functionality at the forefront while catering to evolving customer needs.

HOST is taking place this October, why is it such an important date in the diary? Is it more about acquiring new business or maintaining contact with connections? It’s both. Host is one of the

Find them at Host...

Hall 9P, Booth Q15 where you can view award-winning collections — Astoria, WoodFire, MOD and Marble — alongside exciting new designs.

to benchmark ourselves against global standards and see how our collections perform on an international stage.

Finally, where can we find Luzerne at HOST?

We’ll be at Hall 9P, Booth Q15. We warmly invite everyone to experience our award-winning collections — Astoria, WoodFire, MOD and Marble — alongside exciting new designs making their debut at Host.

Marble (left), and MOD (this page)

Cove

WoodFire

“It’s outstanding for business development and brand building”

Host 2025 takes place this October and anyone who is anyone in the tableware industry will be there. Taking place every two years, Host has developed a reputation as one of the most vital business building event in the calendar. We explore why it is so important…

What? HostMilano | When? 17-21 October | Where: Fiera Milano

Hailed as the premium showcase for the hospitality trade, Host Milano returns this month for its biennial event, and the sector is ready!

Running from 17-21 October, the international hospitality exhibition has been dubbed one of the most important trade events for the industry, bringing together the crème de la crème of manufacturers and suppliers – each offering an exceptional array of collections for restaurants, hotels, catering companies and more.

“Host ranks among the top international fairs for our hospitality

brands, right alongside Ambiente. It draws key decision-makers from around the world, offering unmatched opportunities

growth,” says Lynne Verrydt – brand representative, Fine2Dine & CHIC.

Agreeing, Guido Bormioli, head of marketing and communication

“Host is the heartbeat of the HoReCa world. It’s where the industry comes to life”

Elif Keskin Gürbüz, Porland

to showcase our products.

Strengthening our global presence is a priority, and Host plays a crucial role in driving that

Meet the panellists

at the Cerve Group says the event allows them to present their latest innovations for the hospitality trade.

“Functionality is key,” says Guido of

the company’s range of products.

“We are developing glassware that is increasingly stackable, helping professionals save precious space, a feature that is gaining more and more appreciation. With our Vidivì brand, we have also expanded the range with 10 new types of stemware, all created with our own design.”

From Costa Nova’s perspective, the brand’s hospitality sales manager Pablo Ferreira says it’s Host’s global reach which makes it so attractive. “It draws a significant number of international exhibitors and visitors, making it a global hub

Elif Keskin Gürbü Porland

Pablo Ferreira Costa Nova

Lynne Verrydt Fine 2 Dine

Guido Bormioli Cerve Group

Maurizio Montanari Arcturus Group

Luca Prandelli Mepra

Show Preview Host

for business and networking in the HoReCa sector.

“It is also a diverse event - with diverse product categories. This ensures we receive visits from a wide range of professionals in our booth - from chefs and restauranteurs to hotel managers and consultants. These professionals find at Host Milano a valuable opportunity to connect with suppliers from diverse markets.”

Also hailing the show’s international buyers is Mepra’s Luca Prandelli, adding that presenting directly to chefs and hoteliers has huge appeal.

“In 2025, we launch five key collections, each reflects two central topics shaping hospitality today: customisation and sustainability,” Luca tells us. “Venues increasingly want products tailored to their identity, produced responsibly and built to last. For Mepra, Host is the opportunity to highlight that cutlery, cookware, and service pieces are not details but essential elements of the dining experience.”

Of course, the reason we all attend trade shows is to ultimately make money, but some events facilitate this more than others. So is Host an order taking show? Porland says in their experience, yes.

“Host is the heartbeat of the HoReCa world. It’s where the industry comes to life — where brands launch their latest solutions, professionals discover emerging trends, and businesses make crucial decisions for the coming year. The scale and international reach of the show make it a must-attend event for anyone serious about hospitality,” enthuses international sales director, Elif Keskin Gürbüz. “While Host is a fantastic platform for brand awareness and networking, it is also very commercially driven. Many of our clients attend with the intention of placing orders, and we often finalise key deals during the event. It’s outstanding for business development and brand building.”

For their part, the Arcturus Group has some top-tier homegrown Italian brands such as Sambonet and Paderno (coincidentally the brand will celebrate its centenary at Host), so the show is a particularly special date in their diary. Speaking about

Zieher A-Z

Pav 9 M34

www.zieher.com

Visit Zieher at Host to see their buffet system The Pantry. This is an elegant and functional solution for presenting bread, pastries, fruit and other delicacies at breakfast or dinner in the hotel. Thanks to its flexible application options and quick set-up and dismantling, the system is also suitable for conferences, coffee breaks, events or out-of-home catering.

The buffet shelf can be easily assembled, adapted and rearranged again and again without tools to meet specific requirements. All elements can be combined with each other and are simply hooked into place. This enables quick dismantling, easy handling during transport and space-saving

the event, Maurizio Montanari, sales director, is glowing in his synopsis of the event, describing the show as an important commercial moment: “Host represents one of the most important international events for the professional hospitality industry. It is a benchmark for the entire HoReCa sector, not only for the excellence of its exhibitors, but also for the high level of innovation it showcases. For companies like ours, it is a unique opportunity to strengthen existing relationships, to connect with F&B managers, chefs, and representatives of the most important international hotel chains, as well as to engage with our colleagues around the globe on industry trends, for which we are always ready to develop new solutions that meet diverse needs and address the challenges of the future. It is a truly global showcase that allows us to present the best of our knowhow and our vision for the future.”

In terms of new launches to look forward to at the show, Porland’s Elif Keskin Gürbüz tells us they will be launching seven new coffee cup designs explicitly created for the world of coffee, along with some new HoReCa collections. “These products have been developed

Did you know?

On Saturday 18 October the Panettone World Championship final will be held at Host! Ten national teams will compete, with just one being crowned the world champion.

storage - an invaluable advantage in the catering industry.

“The Pantry” combines functional flexibility with modern design. It is made of solid ash wood sealed with high-quality oils, which becomes an eyecatcher in combination with powder-coated sheet steel. The

based on valuable customer feedback and current market needs, and we are proud to be unveiling them to the public for the first time in Milan,” Elif says.

finely textured surface of the white coating is not only robust, but also harmonises perfectly with the warm colour of the ash wood. The mix of materials and the clear, linear design lend the system a modern Scandinavian charm without sacrificing the necessary functionality.

we are launching the pressed Lyra glass, the Ducale glass, and the Doge glass. We are also highlighting our optical stemware, handmade glasses, and our crystal glass stemware with

“It draws a significant number of international exhibitors and visitors, making it a global hub for business and networking in the HoReCa sector”

Pablo Ferreira, Costa Nova

Similarly, Costa Nova’s Pablo Ferreira tells us the brand’s new collection Silvina (inspired by 16th century Palissy ceramics) will be launched. “While our primary product launches typically occur at the beginning of each year, we also reserve important product introductions for the fall tradeshow season and Host Milano provides an ideal international platform for these debuts,” Pablo adds.

Likewise, the Cerve Group has a host of new launches. “This year

pulled stems – including Divina Eterea, winner of the Tableware International award at Ambiente. Another flagship is the Privè glass, very successful in the HoReCa sector,” Guido says.

The Fine2Dine brand has a major new launch too which they are encouraging visitors to their stand (Pav 9, G03) to explore – you can read more about this on the following pages of our Host show preview.

Turn the page to learn more about what tableware brands will be showcasing at Host.

Vista Alegre

Pav 9 E11 F12

www.vistaalegre.com

The Vista Alegre Hotelware ranges offers a distinctive set of products jointly developed with prestigious designers and renowned chefs worldwide. Resistent, functional, and innovative pieces bound to satisfy the most demanding professionals. Always distinctive, Vista Alegre hotelware offers an excellent quality/price relation, making it an attractive choice in the medium, high and luxury segments. To this end, the brand’s strong image has been closely followed by the needs of the industry, with a range of diversified ranges that combine contemporary design, technical innovation and the functional properties demanded by the best professionals, including dimension, volumetry, resistance, and ergonomics. The global recognition, the frequent collaboration with prestige designers and the bonds created with internationally renowned chefs with which develop its hotelware collections contribute to strengthening the association of Vista Alegre with high gastronomy and ensure its presence in the main hotel groups all over the world making it the leading brand in the hotelware segment in Southern European markets.

Eternum

Pav 9 Q03

www.eternum.com

Established in 1924, Eternum is a Belgian family business specialising in the creation, production and sale of stainlesssteel cutlery and tableware. It is one of the oldest cutlery producers still active. Our company has a presence in more than 70 countries thanks to a large network of distributors and local representatives. Over the years, Eternum has established itself as a world-leader in stainless steel cutlery, according to the quality and design of its products, made-to-measure and specialist approach, as well as excellent service.

Fine2Dine introduces EcoMade; tableware produced with zero per cent emission production

Belgian brand Fine2Dine has made a bold new introduction; EcoMade – tableware produced entirely emission-free, locally and without fossil fuels.

The company says it is the first tableware brand to innovate with zero per cent emission production. Fine2Dine has been known for years for its robust, sustainable, and creative collections that inspire chefs and hospitality entrepreneurs to present their tables in surprising new ways time and time again.

With the introduction of EcoMade, they are going one step further: tableware that is produced entirely emission-free, locally, and without fossil fuels.

Thanks to a smart and efficient production process, Fine2Dine can guarantee consistent premium quality, combined with short delivery times and attractive prices. Sustainability is central to this: they work without waste, with respect for people and the planet.

the number of new EcoMade collections which will be launched, with everything available in January 2026.

Responding to consumer demand

With EcoMade, Fine2Dine is responding to the growing demand for tableware that is not only creative and functional, but also responsible. Each piece proudly bears the green F2D logo with EcoMade certification: the symbol of style, sustainability, and reliability.

EcoMade confirms Fine2Dine’s commitment to creating innovative collections that not only inspire the hospitality industry today, but also prepare it for the future.

“We want to prove that design, quality, and sustainability go hand in hand,” says Fine2Dine. “With EcoMade, we show that tomorrow’s table can be not only stylish, but also future-conscious.”

Tableware without ecological compromise

With EcoMade, Fine2Dine takes sustainability to the next level—without making empty promises. Production combines renewable energy, a zerowaste policy, and smart use of raw materials. The result? Natural porcelain with zero per cent absorption: extremely strong and easy to clean. This allows Fine2Dine to offer chefs and hospitality professionals a trusted twoyear chip guarantee. In short: tableware that not only looks beautiful, but also continues to perform – day after day, service after service. And all at a fair price.

Ordering information

Available from January 2026 via www.finediningandliving.eu

Interested in a customised EcoMade project? Please contact ecomade@fine2dine.eu

Amefa

Pav 9 D23

www.amefa.com

Amefa is proud to announce its presence at Host Milano, one of the world’s leading trade fairs for the hospitality industry. Visitors can discover the latest innovations in cutlery design, including new finishes and models tailored for professional use. With a strong focus on craftsmanship, functionality, and trend-forward aesthetics, Amefa continues to support hospitality professionals in creating memorable dining experiences.

See new products such as the Calligraphy cutlery collection by Amefa brings a unique tactile experience to the professional table. Characterized by its elegant handles with a distinctive bark-inspired decoration, Calligraphy offers a refined yet organic aesthetic that stands out in both casual and upscale hospitality environments. Crafted from durable 18/0 stainless steel with a high-gloss finish on the top part, this collection is visually striking and designed to complement a wide range of interior styles.

Revol

Pav 9 L23 M22

www.revol1768.com

At the beginning, it was a bold and visionary bet: a porcelain manufacturer daring to reinvent its own material. Revol became the first to create a 100 per cent recycled ceramic paste derived entirely from its own production waste — a breakthrough named Recyclay®.

In 2020, this innovation gave birth to No.W, a pioneering collection that immediately resonated with professionals in hospitality and gastronomy, and soon with a much wider audience. Beyond its technical brilliance, No.W embodied a commitment — a statement of responsibility toward the planet and a call to rethink industrial impact. For chefs, hoteliers, and designers alike, it offered a way to be part of something meaningful.

Today, No.W² carries this story forward. Remaining faithful to its founding principles, it refines its aesthetic toward greater purity and elegance. The once-bright enamel softens, revealing the raw beauty of Recyclay® — its subtle texture, its authentic touch, its understated luminosity. Each piece celebrates imperfection as a sign of truth, the material itself becoming a canvas of sincerity.

With its wide, balanced surfaces, No.W² offers chefs a stage for free and creative expression, inviting the most delicate compositions to unfold naturally.

More than a collection, No.W² is the evolution of a conviction — that beauty, innovation, and sustainability can coexist harmoniously, and that a centuries-old manufacture can still reinvent the very essence of porcelain. See the collection at Host on the Revol stand.

Bormioli Luigi S.p.A.

Pav 9 F21

The Bormioli Luigi group will be at Host with a series of new collections...

Top Class Square – Luigi Bormioli

With Top Class Square, Luigi Bormioli continue to support and expand one of its best-selling collections, Top Class. Tumblers with a square base, minimalist and contemporary design, thin walls making them ultra-light yet resistant. The HighTech blown Crystal glass SON.hyx preserves brilliance and transparency even after more than 4,000 industrial washes, reducing replacement needs and enhancing the colour of beverages. The collection offers the same capacities already available in Top Class, ensuring completeness and consistency for professional drinkware.

Italian Heritage – Bormioli Rocco

Modern shapes and textures inspired by Italian majolica, enhancing both brilliance and tradition. The line was developed by observing two key market trends: the growing consumption of tap water both at home and in restaurants, and the increasing consumer focus on home preservation and waste reduction. Designed for practical use: ergonomic design for a comfortable grip, airtight caps with silicone gasket, and suitability for sparkling water. The range includes 1L and 50 cl bottles, a 25 cl bottle with oil pourer, a 1L carafe, and a matching tumbler for water, juices, and cocktails.

Exclusiva (line extension) – Bormioli Rocco

Following the same market trends, Bormioli Rocco chose to further strengthen Exclusiva, one of its most successful collections with over 1.5 million pieces sold in a year. Alongside the 1L carafe, new 0.50L and 0.25L versions have been introduced, ideal for Food Service channel.

Celebrazione – Bormioli Rocco

The four Celebrazione stemware feature a classic design reinterpreted with a modern touch, with crafted detailing on the bowl and stem reminiscent of vintage handmade stemware, enriched with texture that enhances brilliance and a robust aesthetic. They have been designed with heights and capacities ideal for professional catering and banqueting services. www.bormioliluigi.com

Show Preview Host

Maria TerracotaPortugal

Pav 9 F34

www.mariaterracota.com

Founded in 2015, Maria Portugal Terracota was born as a tribute to a story that dates back to 1900. From the potter’s wheel and wood-fired kilns, the brand inherited not only the technique but above all a vision: to transform ceramics into an expression of identity and culture.

Today, tradition remains a cornerstone, yet it is reinterpreted with innovation and scale. Each collection emerges from the encounter between the artisanal gesture and the ability to produce with consistency, quality, and volume.

The brand is the face and has the support of the group it belongs to, made up of the companies Vasicol, Villacer, and R&C Containers, which grants it a unique production capacity. Its factories produce more than 20 million pieces per year, covering tableware, decorative, kitchen, and utility items, in both Terracotta and Stoneware.

In recent years, the brand has grown exponentially in both retail and hospitality, and it is already present in several countries. The current focus is on strengthening its presence in the Horeca channel, through partnerships with local distributors.

HOST will be yet another opportunity to showcase the brand’s products to potential clients and distributors and, perhaps, to gain new partners.

Cristel

Pav 9 M23

www.cristel.com

Visit the Cristel stand at Host to see their range of new launches including a set of two ribbed tea mugs, echoing the design of Cristel’s Darjeeling teapot. Made of singlewall borosilicate glass, with a 400 ml capacity, these two mugs perfectly complement the teapot collection.

For an impressive addition to the tablescape, look no further than Cristel’s two-side handles sautépan. Ideal for buffets and table service, heat is evenly distributed from the base to the edges of the pan, thanks to its Ultraply 5-layer construction.

Perfect for simmering, sautéing, searing, and browning, the sauté pan is suitable for all types of cooking. Ensures rapid temperature rise and drop, thanks to its solid base construction, guaranteeing perfect control over cooking.

For table service or buffets, Cristel says it can be paired with a glass or stainless steel lid from the Castel’Pro collection. Compatible with all heat sources, including induction, oven-safe, and dishwasher-safe.

Lazzaro

Pav 9 E05

www.lazzaro.in

Visit the Arta Broch stand at Host to see the Lazzaro brand who will introduce Lazzaro High Performance Porcelain, a groundbreaking new standard in hospitality tableware.

Crafted from alumina vitrified porcelain, each piece is spun and slow-fired for superior density, resilience, and durability. What sets this range apart is its proprietary lightweight engineering, designed to take the fatigue out of service while delivering uncompromising performance.

A 10.5” dinner plate, for instance, weighs just 550 grams, making it 40 per cent lighter than standard porcelain plates. This innovation ensures ease in stacking, carrying, and clearing, reducing pressure in high-demand hospitality environments.

Lazzaro High Performance Porcelain is designed to impress at the table and endure behind the scenes. It is light in hand, tough in service, and crafted for the realities of modern hospitality.

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Porland

Pav 9 F09 G10

www.porland.com

At Host, Porland will be launching seven new coffee cup designs explicitly created for the world of coffee, along with a few new HoReCa collections at this year’s Host. These products have been developed based on valuable customer feedback and current market needs, and will be unveiled to the public for the first time in Milan.

Also look out for Porland’s Savana Collection (pictured) which has been inspired by vast dry landscapes, scattered woodlands, and subtle greenery with the brand saying it has been designed “to leave a lasting impression on your guests”.

Costa Nova

Pav 9 C11

www.costanova.com

Visit Costa Nova at Host to see the new Carsten Gollnick designed Escada. The collection was designed for hosts who want to offer their guests a distinctive aesthetic and an eco-friendly experience during buffets, going beyond gastronomic quality. A cork staircase serves as the collection’s core, enabling flexible stacking of stoneware elements for innovative presentations. Tilting and positioning these elements vertically allows for the creation of striking backgrounds and visual depth.

The collection was designed to offer multiple presentation solutions in terms of height and depth. The various flat and staircaseshaped stoneware pieces can be stacked and positioned freely.

Mepra

Pav 9 F23 G24

www.mepra.com

At Host Milano 2025 (Pavillon 9 – Stand F23 G24), Mepra will present its newest designs for the HoReCa sector, developed to combine functionality with Italian craftsmanship. This season, Mepra introduces new launches that speak directly to the needs of hotels and restaurants worldwide. They also debut a new product from the Stile by Pininfarina line, the new inox cookware and a new cutlery model, a modern tribute to European elegance as long as other pieces. To celebrate Pininfarina’s 95th anniversary, Mepra is also releasing a limited-edition collection with an exclusive finish. Together, these launches reflect Mepra’s mission: elevating hospitality through timeless design, customization, and sustainable innovation.

Bonna launches FUSIONtech

Bonna will showcase its new technological advancements at Host…

Find Bonna at Host…

Pav 9 Booth Q11 R12.

Bonna, Türkiye’s porcelain export champion and one of the world’s leading tableware brands, continues to shape the HoReCa industry with groundbreaking innovations. The company was the first to introduce a lifetime edge-chip warranty for bone china porcelains. It also pioneered digital printing technology, created the world’s first porcelain design generated by artificial intelligence, and produced hand-painted plates exclusively for professionals.

Holding some of the world’s most prestigious design awards, Bonna has consistently strengthened its growth through technological investments. At the same time, it has proven its commitment to sustainability, becoming the first tableware brand to receive an EPD certificate for its recycled porcelain series and achieving LEED Gold certification for its logistics center.

FUSIONtech: A New Dimension in Tableware

Today, exporting to over 100 countries across six continents, Bonna introduces another breakthrough: FUSIONtech. This innovation combines three advanced technologies to bring a completely new dimension to porcelain industry. With intensified color depth, a seamless harmony of matte and glossy

Did you know?

surfaces, and the ability to replicate handcrafted texture and tactile richness in mass production, FUSIONtech sets a new global standard for professional tableware. Enhancing both product quality and durability, it reinforces Bonna’s promise of premium excellence in the industry.

At Host, Bonna will introduce a new concept, Clair. Created in collaboration with world-renowned pastry chef Antonio Bachour, Clair will be unveiled in Milan.

Introducing the first FUSIONtech collections

As announced, FUSIONtech is the result of three cuttingedge technologies fused into one. The first collections developed with this innovation include Aquelis, Kymen, Granix, and Retro Floral—all carrying the same high-performance features that professionals value across Bonna’s premium products. Crafted with a unique formula to withstand the demanding conditions of professional kitchens, these collections ensure outstanding durability. Selected items are covered by Bonna’s lifetime edge-chip warranty and are resistant to sudden temperature changes. They are also safe for commercial dishwashers and microwaves.

■ Aquelis draws inspiration from the intricate patterns of corals and the fluid movements of underwater ecosystems, weaving marine motifs into its design.

■ Kymen captures the rhythm of nature and the soft traces left by water on sand, with surface patterns reminiscent of refined brushstrokes.

■ Granix brings the texture of real marble and its lightreflecting surfaces to modern dining tables.

■ Retro Floral features bright floral details that stand out against a matte background, blending nostalgic color harmonies and adding a touch of romantic elegance to contemporary culinary experiences.

Bonna will unveil its latest innovation, FUSIONtech, at Host Milano. Alongside this launch, an inspiring surprise awaits you: a special presentation equipment named “Clair”!

Created in collaboration with world-renowned pastry chef Antonio Bachour, Clair was designed to elevate the luxury hotel experience by offering guests an elegant and unforgettable welcome. Designed as a presentation stand, Clair reflects the harmony of artistry and functionality, standing out as both a statement piece and a versatile hospitality solution.

Meticulously crafted with Bonna’s premium porcelain, this series embodies Chef Bachour’s “picked from the branch”concept — combining delicate leaf motifs with refined simplicity. Its nature-inspired plate forms and imaginative details go beyond expectations, bringing visual harmony and practical usability to every hotel setting.

At Host Milano, the Clair collection will not only highlight this unique collaboration but also invite industry professionals to reimagine the boundaries of creativity in hotel presentation. www.bonna.com.tr

Global launch at Host Milano with renowned chef Antonio Bachour

Arcturus Group

Paderno-Arthur Krupp | Hall 9 M11-M21

Sambonet – Rosenthal | Hall 9 N12-N22

Ercuis – Raynaud | Hall 9 Stand N11

The entire Arcturus Group will be present at HOST. Paderno, at the peak of its campaign celebrating 100 years of activity and relaunching the brand’s image, will be at Hall 9P, Stand M11-M12. Alongside it, Arthur Krupp, which will showcase its novelties together with the new payoff: “Inspire creative tables”. The presence of Sambonet is of course essential: renowned worldwide for its quality cutlery, yet also a major player in the HoReCa market with its professional products designed specifically for the needs of the sector. During the event, a new selection of modular trolleys will be unveiled, expanding the Radici Buffet System collection. Together with Sambonet, Rosenthal will officially present Sonetto – previewed at Ambiente and already widely acclaimed, both brands will be on show at Hall 9P, Stand N21.

The French Ercuis and Raynaud will also shine under the Arcturus Group banner, presenting their latest novelties at Hall 9P, Stand N11.

Steelite Distinction Morella wins

SMART Label Award at HOSTMilano

Steelite International has announced that Steelite Distinction Morella has been honoured with the SMART Label award by HOSTMilano, in collaboration with POLI.design.

The SMART Label is an esteemed recognition within the hospitality industry, awarded to products, services, or projects that demonstrate exceptional functionality, technological innovation, environmental sustainability, and social or ethical impact.

Morella stood out among numerous international entries for its functional efficiency, long-lasting durability, and thoughtful, performance-driven design. This award reaffirms Steelite’s commitment to delivering innovative, sustainable solutions that support professionals across the global hospitality sector.

“The SMART Label is a celebration of design excellence and innovation, and we are thrilled that Morella has been recognized,” said Andrew Klimecki, VP Design at Steelite International. “This award validates our dedication to crafting products that are not only beautiful and functional but also built to last and responsibly made.”

Steelite will proudly showcase Morella at HOSTMilano 2025, the world’s leading trade fair dedicated to the catering and hospitality industries.!

Visit them at Pav 9, stand H23 at Host. www.steelite.com

SEB

Professional Pav12 | B48 B56 E47 E55

At Host Milano 2025, SEB Professional Beverage puts innovation, digitalisation and sustainability in the center, showcasing bold multi-brand solutions from WMF, Schaerer, Curtis, La San Marco, and Zummo. SEB Professional Beverage invites visitors to experience inspiring concepts that raise beverage quality, boost efficiency, and deliver seamless operations. From premium coffee to fresh juice, every innovation reflects the company’s commitment to shaping the future of out-of-home beverages.

WMF introduces Three New Machines

A highlight of the stand will be the world premiere of three compact machines designed for small- to medium-sized spaces. Each combines professional quality with smart simplicity, transforming everyday coffee moments into premium experiences: WMF Perfection Office delivers up to 40 cups/day, pairing a space -saving design with reliable, professional performance. WMF Elevation 10 delivers up to 50 cups/day and offers intuitive use and powder beverage options. WMF Peak 50 delivers up to 80 cups/day and is flexible, versatile and easy to maintain.

Highlights

The Espresso Italiano Champion competition at the booth on Sunday, with La San Marco and IEI (Istituto Espresso Italiano), is one highlight of the programme. Live barista shows & latte art, featuring WMF espresso NEXT Brand Ambassador Daniel Gerlach, add theatre and craft. Signature experiences at the Activation Space –from coffee-and-food pairings to the latest global beverage trends (iced, nitro, and more), uniting WMF, Schaerer, Zummo, La San Marco, and Curtis in one inspiring hub – create momentum throughout the day. Immersive brand zones for Italian Café, Hospitality, Convenience & Retail show how SEB Professional Beverage solutions come to life in real-world settings. At the Customer Connection Café, visitors can meet experts, relax over signature drinks, and explore the integrated solutions shaping tomorrow’s beverage world. www.groupeseb.com

The Foundation of Mastery

Maastricht Porselein is a brand of Wegter Brands

Paşabahçe; redefining standards in hospitality

As a global leader in glassware, Paşabahçe continues to stand out with its quality, inspiring designs, and sustainable solutions, becoming a trusted business partner in the HoReCa sector. Preferred by thousands of hotels, restaurants, and cafes around the world, Paşabahçe offers HoReCa professionals not just products but also functionality, aesthetics, and long-lasting quality. With its design expertise and customer-focused approach, Paşabahçe has been contributing to the growth of the industry for 90 years…

From hotels to restaurants, café chains to airline companies, Paşabahçe is the choice of prestigious businesses worldwide, delivering its products to nearly 150 countries. In the HoReCa (hotel, restaurant, café) sector, Paşabahçe is positioned not only as a supplier but as a solution partner that combines functionality with aesthetics, strengthens trust through design, and adds value to the industry.

With evolving consumer expectations, the pursuit of operational efficiency, and the growing need for sustainability, the HoReCa sector now demands more creative, durable, and eco-friendly solutions. Paşabahçe is not just a follower of this transformation but a partner that anticipates industry dynamics, understands sectoral needs, and contributes to progress with its innovative products. With its tempered glass collections that enhance safety and stackable designs that optimize space, Paşabahçe also offers a wide variety of designs that harmonize with the identity of any venue.

Today, Paşabahçe products are the preferred choice of thousands of distinguished businesses — from global hotel chains to Michelin-starred restaurants and in-flight services of airlines. This preference highlights not only the brand’s aesthetic appeal but also the holistic value it creates, spanning operational safety to sustainable production practices.

More than collections, delivering experiences

Each Paşabahçe collection offers more than just glassware—it represents a unique experience, a universal aesthetic vision, and a lifestyle. Timeless embodies a modern interpretation of classic elegance, while Allegra brings together refinement and grace.

Elysia, with its sophisticated lines that capture and reflect light, stands out in mixology presentations, and Pinot, designed with wine culture in mind, has become a favorite among professionals for its functional details in wine serving. Inspired by nature, Leafy brings an organic touch to the table, while Joy captures the vibrancy and energy of youthful, dynamic venues. Estrella, with its elegance, has become the shining star of fine dining restaurants.

By combining design strength with cultural references, user habits, and timeless forms, Paşabahçe is universally appreciated across different geographies and business types. Its commitment to sustainable production, uncompromising quality, and customer-centric values ensures that the brand continues to represent trust, aesthetics, and innovation in the global HoReCa industry.

www.pasabahce.com.tr Find Paşabahçe at Pav 9 B21 C22

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Dibbern

Pav 9 H23

www.dibbern.de

Since 1966, family-owned Dibbern has set standards in iconic design and traditional craftsmanship. Renowned for timeless elegance, its award-winning porcelain is found in luxury hotels, Michelin-starred restaurants, Lufthansa First Class, and the German Chancellery, defining premium table culture.

Amongst other collections, you’ll see Juno at Host. Dibbern recently took the Juno décor from designer Bodo Sperlein and elevated it with Ombra which combines understated elegance with artistic expression. Soft, fluid, handdrawn lines flow harmoniously around each fine bone china piece, adding a unique sense of refinement.

This exquisite design inspires the artistic presentation of dishes, elevating them to a visual experience. The latest gold-accented design highlights the beauty of imperfection, merging contemporary aesthetics with traditional craftsmanship.

Mesa Ceramics

Hall 9 S06

offers@mesa-ceramics.pt

MESA Ceramics is proud to reaffirm its commitment to the hospitality sector with its participation at Host 2025. This event provides a premier platform to showcase Mesa’s latest innovations and reinforce their dedication to this vibrant industry.

The highlight of Mesa’s collection at Host will be the ID7 collection, featuring a robust vitreous stoneware body designed for isostatic pressing. As the hospitality industry continues to evolve and flourish, Mesa believes Host is the ideal venue to present its cutting-edge products and strengthen relationships within the market.

At Host2025, Mesa will also unveil exciting new products tailored for the hospitality industry, alongside some of their best-selling collections. While these collections are already wellestablished in many customer portfolios, the brand’s upcoming developments promise fresh inspiration for the 2025 season and beyond.

Narumi

Pav 9 E33

www.narumi.co.jp

At Narumi, sustainable manufacturing means pairing craft with innovation. Their latest initiative turns eggshells into a valuable raw material.

Eggs and bone china share a common element: calcium. Narumi Bone China uses over 40 per cent calcium phosphate (bone ash), while eggshells are composed of over 90 per cent calcium carbonate.

Applying decades of grinding and firing expertise from bone china production, Narumi has turned eggshell byproducts into an upcycled material. Narumi has already began integrating it into the bone china body across their production line, and will gradually increase its share over time.

This shift reduces Narumi’s reliance on conventional resources and supports a new line of business: producing and supplying eggshell-derived calcium powder for use in tableware and beyond. For generations, Narumi has carried forward the tradition of bone china, a craft born in

Britain and refined through Japan’s distinctive artistry and precision. With this step, they move beyond tradition—advancing their environmental initiatives and creating new value that endures. See them at Host to learn more.

Costa Verde where research and development meet design

Established in 1992, Costa Verde has become a name synonymous with quality. From its own factory in the Portuguese Aveiro district, Costa Verde has been producing porcelain of such a quality that the brand is globally recognised...

Some brands embody experience, history, and emotion, Costa Verde is one of them. Established in 1992, in Vagos, in the heart of the Aveiro district, Costa Verde is a brand that elevated Portuguese porcelain to international reference. Founded by a group of visionaries, it became not only the last porcelain manufacturing unit built from scratch in the European Union, but also a symbol of ambition, excellence, and innovation.

The factory, covering an area of more than 60,000 m², reflects an unwavering commitment to quality. Each piece is the result of advanced technology, meticulous processes, and the expertise of highly qualified professionals, continuously trained to keep up

Did you know?

Costa Verde’s 60,000m2 factory is the last porcelain manufacturing unit built from scratch in the European Union.

with the evolution of the industry. Here, tradition and modernity coexist in perfect harmony.

Costa Verde stands out for the rigor in selecting national and international raw materials, for manufacturing precision, and for attention to the subtlest details.

The quality department, in close collaboration with various entities, ensures that every piece meets the most demanding standards.

The porcelain it creates goes beyond serving. From plating to presentation in the dining room, from touch to sight, each piece is designed to be felt. Each collection extends the creativity of those who use it: renowned chefs, leading hotel groups, and hospitality professionals find in it a reflection of their identity, vision, and personality. Here, design takes on an almost poetic role. However, visual beauty does not compromise

functionality: stackability, durability, replenishment capacity, and timelessness ensure that each piece meets the strict demands of hospitality and catering, combining aesthetics with operational efficiency. Innovation and sustainability are the pillars that support the brand. Research, development, and design are at the core of its activity, ensuring the constant evolution of processes and products. At the same time, Costa Verde embraces environmental responsibility with equal dedication. Certified by ISO 14001 since 2003 and a signatory of the United Nations Global Compact principles since 2014, it integrates sustainability into its very essence, contributing to a more equal, balanced world.

At Costa Verde, all senses matter. And each collection is an invitation to experience them fully.

Visit www.costa-verde.com to learn more.

With the

global hospitality trade undergoing

a period of turmoil, what can providers do to ensure they are offering the best to make the most profit? It is all about knowing your markets, argues Jesper Efferbach

A new approach to the market

As the global situation is and has been going through a period of turmoil, financial instability and uncertainty during the past years due to different financial and political issues, combined with several ongoing escalating conflicts around the world, and just as importantly and unfortunately there are not huge signs of improvement in the near future.

The facts are:

That especially the global retail business has been hit severely and rumours of decreases in sales of between 20 to 25 per cent is heard from several manufactures, as well as, larger retailers. The global foodservice industry has also been hit in countries located close to conflicts and countries affected by political turmoil. This is also where tourism has gone down substantially but overall, it looks like the development in the global foodservice industry is more flat or worse just slightly decreasing.

The main point is that demands

from the global foodservice industry towards suppliers are changing, as is their purchasing behaviour and strategies either have or are changing.

More retailers and foodservice distributors are minimising their own warehousing facilities as well as stock levels and are moving to smaller and more frequent deliveries and the latest “trend” in retail is that even the chains

So what are operators or restaurateurs supposed to do?

If you are an operator in the global foodservice industry, your main focus must be to make sure as many guests as possible leave your establishment with the feeling that they have had a positive experience and they actually have received more than they had expected (of course, in a positive way). This can be done with a key focus on servicing guests in the best way

“It’s crucial that you realise that no brand has become successful operating from behind a desk”

are demanding direct delivery made to the individual stores and consignment products on the shelves of the stores combined with the right to return unsold products after an agreed timeframe. More foodservice distributors are also claiming the right to return unsold goods after an certain term.

possible, making sure they feel they are the focus of everybody’s attention, from the moment they enter the door to the minute they leave. They must get the ultimate dining and drinking experience during their stay through a very high and attentive service level, as well as creative servings of food and drink, using the ultimate table and glassware for the type of outlet you operate.

Science tells us that up to 25 per cent of the total dining and drinking experience depends of first impressions, and when we talk about food and drink servings in the foodservice industry it means the way our food and drink presentations look (and sometimes smells). My argument is then that by creating a good looking table with glassware you can, and will, increase the appeal of the look of food and drink servings in your establishment and that way increase the chance of satisfied guests tremendously – all using a little bit of extra money and a lot of creativity. This has more than once proven the way to the hearts of your guests and through that, their respect and loyalty. All this will at the end also lead to their wallets (excuse me for being straight forward).

I grew up with a family who operated restaurants which were considered old school in many ways. That meant that during my years in the tableware business I have had quite a few discussions with

them about not always looking at the purchasing price but instead looking at the margin made with the products you purchase and use.

Margin is the key factor when it comes to calculating the end-profit of the entire business operation.

guest experience has become more important than ever.

So what is a tableware manufacturer supposed to do?

A successful tableware manufacturer today has to know,

“Don’t think that you can gain market share or build your brand by dumping or selling products at cheap prices into the foodservice channel”

In today’s world where guests are become more educated, as well as used to dining and drinking out, the demand on all operators and their staff has increased dramatically and when you combine this with the fact that we are currently facing what you could call “a kind of crisis” where people usually are a bit more demanding, creativity, innovation and focus on service and the total

respect and act according to the world of both their initial customer (the distributors), but maybe more importantly also the world of the final customer (the operators, owners and restaurateurs etc).

With this statement I mean that, as a manufacturer it’s crucial that you realise that no brand has become successful operating from behind a desk.

In today’s world you and your team must be proactive, creative, and at the same time know and respect your local geographic markets, your business partners’ markets (trends, needs and traditions), as well as the needs and wants of the individual local foodservice markets. Not forgetting the key players on the individual markets!

When you, as a company and manufacturer, know your customers, partners, markets and end-users, it’s a lot easier to find ways and areas where you can add value to all of them. Only by adding value and helping all layers in your sales channel to make a long-lasting profit (the right profit) you can establish yourself and your brand as a serious brand and player in your market.

In short you have to gain the needed knowledge to be able to make a difference to your entire sales channel and to be honest enough with your own capabilities to select the battles that you have a chance of winning – this is what works for most.

Don’t think that you can gain markets share or build your brand by dumping or selling products at cheap prices into the foodservice channel even if you have lost volume in the retails business due to the current world situation because this is not how it works in the long run. Adding value to, and gaining respect from, your foodservice partners and markets takes knowledge, time and a lot of hard work.

But always remember it’s not rocket science – it only sounds like it.

From the glassware experts at Stölzle Lausitz, Cocoon is a beautifully considered series which has been curated to allow for maximum enjoyment of one of life’s most exceptional beverages…

Embrace the cocoon

Now available in clever sets of two glasses, the Cocoon series from

Explaining the concept further, the brand tells us it enables optimal aeration of wine, enhancing its aromatic profile even with a gentle swirl.

“The longer you leave your wine in the Cocoon, the more its flavour undergoes a metamorphosis. The emphasis on the sensory properties of the glass has given rise to a distinctive contemporary design that stands apart from traditional wine glasses,” Stölzle explains.

Although machine made, Cocoon’s sleek design, coupled with its lightweight construction, thin stem, and thin walls, reflects the precision and innovation dedicated to its development.

Find them at Host –Hall 9, S09 S11.