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Retailers Point to New Product Success Stories by Joanne Friedrick Whether it is an industry honor, recognition from a design competition or a call-out from Oprah in the pages of O, kitchenware and tabletop product makers are always looking for that edge that can set their new product apart from the thousands that come onto the market each year. But the final arbiters of what finds its way on to store shelves are the retailers themselves. They are the ones who sort through the vast array of new offerings, either viewing them at trade shows, discussing them with manufacturers’ reps or finding them in the pages of publications such as Kitchenware News, and deciding what they’ll put forth for their customers. So looking back at 2010, we asked several retailers to share what products have emerged as some of the best new items in their stores? This is by no means a definitive listing of the best new products of the year, but rather a round-up that shows some trends among retailers. Continued on Page 18

Technology Inspired, Improved Kitchenware Tools for 2010 by Carrie Bui Consumers are always interested in discovering new products, especially those that promise to make life better. Kitchenware manufacturers stepped up to that demand for innovative products by evaluating consumer trends and applying new technologies to improve existing products or create new ones. Larry Oates, President of KitchenArt—The Store for Cooks in West Lafayette, Ind., said technology within today’s kitchen is not necessarily more computer-oriented. Instead, innovation occurs through changes within design technology and use of materials. The quality of products is going up, he said. “Especially during a time period of economic recession, these technological changes to bring the quality up on a piece of product allows that product to have something new and different at the same price point.” Continued on Page 20

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{ headlines } NYIGF Offers Exhibitor Training Sessions A series of NYIGF Market Readiness seminars that began in October will continue through December, with a follow-up webinar in February, for exhibitors in the winter 2011 New York International Gift Fair. The series, which includes four webinars and one on-site session, addresses basic-to-advanced strategies for tradeshow success, including pre-show marketing, maximizing on-site sales opportunities, pre-show and on-site operations, and closing and generating sales post-show. “We want to help NYIGF exhibitors

maximize their investment in the market,” said Dorothy Belshaw, NYIGF Director and GLM Senior Vice President in a prepared release. “These content-rich sessions, presented by industry veterans, will provide results-oriented action plans to our exhibitors.” The webinars are produced jointly by NYIGF and Right Angle Strategies, a business strategy and coaching consultancy led by gift and home industry veterans Stu Teller and Laura Blunt. As an added benefit, Right Angle Strategies will offer all webinar and on-site seminar

participants free, 15-minute in-booth business consultations during the fair. The first three pre-show webinars focus on pre-show marketing, sales techniques and tradeshow operations. The fourth and final webinar, which will be held post-show, will address market follow-up. The cost per webinar is $10, unless otherwise noted, and registration is available through the NYIGF website. The first session on Oct. 14 was Pre-Show Marketing to Drive Your Sales, presented by Right Angle Strategies and PR expert

Cathy Steel of Steel Associates. The second pre-show webinar, How to Generate Sales, will be presented by Right Angle Strategies and Russ Jones of HomeStyle. The session will address attracting buyers and engaging their interest, creating captivating booth space, buyer interaction, and techniques to close the sale and obtain leads. It takes place Nov. 11, from 2 to 3:30 p.m. Eastern time. The third pre-show webinar, NYIGF— Operations Made Easy, will be produced by GLM and offered to NYIGF exhibitors for free. GLM’s operations staff will review the NYIGF set-up manual, addressing time-saving pre-show operations, set-up specifics and breakdown instructions. It is scheduled for 2 to 3:30 p.m. Eastern time Dec. 9. The final, post-show webinar, How to Manage Orders and Leads Generated, will cover closing sales, following up on leads, order and payment processing and working with sales agencies. In addition to the presentation by Right Angle Strategies, Adam Schrier of will offer tips for maximizing post-show leads through the NYIGF Online Catalog Gallery. This webinar takes place 2 to 3:30 p.m. Eastern time Feb. 10. A recorded version of the post-show webinar, which was presented live at the conclusion of the August 2010 NYIGF, also is available for purchase. The program costs $10 and can be ordered through the NYIGF website. The on-site session, Ask the Experts— Business Strategies for Gift & Home Suppliers is scheduled for Feb. 1, from 8 to 9 a.m., at the Javits Center. This informal and open forum exploration of business challenges and untapped opportunities will be led by Right Angle Strategies, Schrier of Whereoware .com, and Michael Lamarti of CRAFT Marketing. Attendees will be able to ask business-specific questions and leave with actionable answers and informed advice. Tickets for this session, which cost $25 on-site, or $20 in advance, are available online at As a bonus, Right Angle Strategies will offer free 15-minute consultations, available on a first-come, first-served appointment basis, to all webinar and seminar participants. These one-onone sessions will be conducted booth-tobooth at NYIGF during the winter 2011 market. To register, contact Information about Right Angle Strategies is available online at NYIGF runs Jan. 29 to Feb. 3 at New York City’s Jacob K. Javits Convention Center and Passenger Ship Terminal Piers 92 and 94.


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GUEST COLUMN by Christina Norsig, and PopUpInsider


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The Extra Ingredient Marks 25th Year The Extra Ingredient Inc. celebrated its 25th year in business throughout October. Founded in 1985, Art and Martha Nading opened a small gourmet kitchen store at Friendly Shopping Center in Greensboro, N.C. In the 1990s, the Nadings moved their store to a new location in the shopping center, and today their store is more than 3,600 square feet. Over the years they built a successful business by focusing on a product mix that includes top-of-the-line kitchenware brands, local products and an array of fun and unique specialty items. Today, the store has expanded beyond kitchenware to include dinnerware lines and Italian pottery. They have also developed an ever-growing wedding

and gift registry. The Extra Ingredient continues to focus on the local Triad, North Carolina market and is very active with community projects. One local Greensboro project they have been involved with recently is The Edible Schoolyard at the Greensboro Children’s Museum. The Extra Ingredient sought support from a group of kitchenware companies to equip this kitchen that will help teach future generations the joy of cooking.

“We feel that there are multiple benefits to this license,” explained Robert Varakian, President and CEO of Nambé in a prepared release. “It will allow us to continue to increase our focus and expansion of our core product categories, as well as experience expansion of Nambé

Edible Schoolyard with Sara Moulton, Food Editor for ABC’s “Good Morning America.” A final celebration was conducted in the store Oct. 30 with hourly drawings, special buys, food tastings and product giveaways throughout the day.

branded dinnerware under Gibson’s guidance and experience in that product category. We feel the strength of the Nambé brand umbrella will continue to grow and are exploring other opportunities for additional product categories that could be appropriate for the Nambé brand.” As part of the transition, the existing Nambé dinnerware patterns will continue to be shipped in the same Nambé packaging and under the same brand. Additionally, Gibson will develop new patterns and an expanded accessories program. “We are delighted with this opportunity,”

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To celebrate its 25th year of business, The Extra Ingredient conducted several special events, including Wüsthof cutlery knife sharpening, an All Clad cookware demonstration, door prizes and giveaways along with tastings and product specials sponsored by Le Creuset, and a book signing and a cooking class at The

Nambé Announces Dinnerware Partnership with Gibson Overseas In an effort to expand its presence in the dinnerware category, Nambé, the highly recognized and rapidly growing design brand, announced a dinnerware licensing partnership with U.S. tabletop brand Gibson Overseas Inc. Effective March 2011, Gibson will handle manufacturing, warehousing, distribution and sales for all Nambé dinnerware.


said Sal Gabbay, President of Gibson, in prepared remarks. “We are committed to embracing the valued brand equity and the essence of Nambé and are determined to meet and exceed customer expectation.” A family-owned company since 1951, Nambé crafts its products from a unique metal alloy, using a 15-step casting process. Nambé metal designs have the beauty and luster of silver, yet will not crack, chip, peel or tarnish. In 1999, Nambé added fulllead, mouth-blown crystal to its collection. In 2007, the company launched its first collections of flatware and dinnerware. Gibson Overseas is a worldwide leader in the tabletop, cookware and housewares industries for more than 25 years, supplying retailers under its Gibson Everyday and Gibson ELITE brands. Gibson is also the industry’s leading private label resource.


LAMSON & GOODNOW Paperstone Acorn Colonial Board [tel] 800.872.6564


MESSERMEISTER Stealth Chef’s Knife [tel] 805.640.0051


MEYER CORP. Anolon Wood Tools [tel] 707.399.2100


CORE BAMBOO Bucket Bowl [tel] 646.845.6000


PRODYNE Bamboo Cheese Slicer [tel] 800.822.4776


WÜSTHOF Wüsthof Classic Collection [tel] 800.289.9878


feature DECEMBER 2011 Buyers’ Guide

Kitchenware News & Housewares Review • NOVEMBER 2010



KITCHENWARE NEWS Housewares Review



The month of November kicks off the five-week holiday season. With Thanksgiving, it’s time for the kitchen and all its implements to be used to the fullest. Friends and family gather and eating, entertaining, imbibing and gift-giving are in full force. Holiday dinnerware with the rich colors and patterns of fall and winter accessories come out of storage as we show off our seasonal wares to our guests. I love this time of year, despite the drastically shorter days. Fresh and canned pumpkin shows up in market displays and I enjoy filling my home with the fragrance of the bounty of the holiday season—the multitude of baked goods, vegetables and turkey fixings; it all brings the warmth and comfort that offset the frenzied pace of this bustling season.

w w w. k i t c h e n w a r e n e w s . c o m PUBLISHER

Karen Taylor [tel] 323.397.9507


Lorrie Baumann


Joanne Friedrick [tel] 207.780.8656


Carrie Bui Kelly Lewis

In this issue we update the cutlery and cutting board categories and look at some of the most interesting products of the year, including the best new technology. And the annual woodenware buyer’s guide updates this important product category. Associate Editor Ellen Ranta-Olson’s article delves into how retailers in our industry are beginning to use social media tools like Facebook and Twitter to reach more consumers. In our guest column this month, Christina Norsig, FIT alumna and board member, talks about a new concept in retail in the form of pop-up or temporary storefronts. With real estate vacancies at more than 10 percent, Norsig maintains temporary retail or event spaces offer a creative solution for building owners and provides retailers and others with a way to jump-start sales. As we gather with family and friends to send off the year 2010, we can all find reasons to be thankful this holiday season.


Valerie Wilson


Yasmine Brown


Selene Pinuelas


Karen Taylor, Publisher



Here we are, knee-deep into the fourth quarter when many retailers make it or break it for the year. While the economy remains a huge question mark, one of the areas where retailers can be in control is with customer service.

1877 N. Kolb Road Tucson, Arizona 85715 [tel] 520.721.1300 [fax] 520.721.6300


Kate Seymour [tel] 520.721.1300

Kitchenware News & Housewares Review is a publication of ELM Communications, a division of Oser Communications Group, Inc. 1877 N. Kolb Road Tucson, AZ 85715

Providing the shoppers that do come through the doors with a wonderful experience goes a long way toward making a sale that day—and ensuring that the consumer comes back again and again. We all have experienced both ends of the spectrum—the pinnacle of service in which you feel as if you are the most important customer that has ever shopped this retailer, and the disappointing one that makes you wonder if it’s worth another trip to this shop. Recently I had one of the latter, and even though it was several weeks ago, it still resonates with me. That’s something retailers should think about: A less-than-favorable experience tends to stay with people well beyond the day it happened. In my case, I was shopping at a clothing retailer after seeing a skirt in one of the store’s catalogs. Usually I would just bypass the store and order it online, but given the style, I wasn’t sure what size to go with, and ventured off to try it on. When I arrived in the store late afternoon on a weekday, business was far from booming. One sales associate was at the counter ringing up a sale, and another was restocking merchandise pulled from the dressing room. After a quick walk around the store and not seeing what I was looking for, I approached the woman who was hanging up clothes and asked if they had that skirt. She turned to look at me with disdain and without greeting me said: “You know, we’re more than just a catalog store. We don’t carry that here.” When I replied I would go home and order it online, taking my chances on the size, she then mentioned that I could order it in the store and not pay shipping and handling. But instead of helping me place the order, she showed me where the in-store phone and a copy of the catalog was and told me I could order there. I mentioned I hadn’t done that before, but she said to just pick up the phone and the person on the other end would walk me through it. Great, I thought: What a terrific in-store experience! What I could have done from home, I was now doing in their store. I ordered the skirt, but I doubt I’ll go back to the store again. I’ll just give them my online business. I think we’ve all walked into stores where the task of stocking the shelves or answering the phone is more important than dealing with the person who is there, looking to buy something or get some information. During the holidays it can be especially hectic as associates and owners try to balance all their chores with increased traffic. But please remember that your interaction with a customer makes a lasting impression—good or bad. How do you want to be remembered?


Lee M. Oser

Periodicals postage paid at Tucson, AZ and additional mailing office. Kitchenware News & Housewares Review (USPS012-625) is published 12 times per year (Jan., Feb., March, April, May, June, July, Aug., Sept., Oct., Nov. and Dec.) by Oser Communications Group, 1877 N. Kolb Road, Tucson, AZ, 85715 (520) 721.1300. Publisher assumes no responsibility for unsolicited material or prices quoted in newspaper. Contributors are responsible for proper release of proprietary classified information. ©2010 by Oser Communications Group. All rights reserved. Reproduction, in whole or in part, without written permission of the publisher, is expressly prohibited. Back issues, when available, cost $8 each within the past 12 months. Back issue orders must be paid in advance by check. Kitchenware News & Housewares Review is distributed without charge in North America to qualified professionals in the retail and distribution channels of the upscale kitchenware and tabletop trade. For subscriber services, including subscription information, call (520) 721.1300. Printed in the USA. POSTMASTER: Send address changes to Kitchenware News & Housewares Review, 1877 N. Kolb Road, Tucson, AZ 85715.

Joanne Friedrick, Editor


Kitchenware News & Housewares Review • NOVEMBER 2010

{ headlines } Celebrity Roster Gives QVC Cachet With Kitchenware Shoppers The continued growth of cable and reality TV has provided an outlet for many chefs, and has turned dozens of them into household names. A natural extension of this renown is that the chefs develop product lines that bear their names. QVC, the cable shopping channel, recently expanded its stable of well-known chefs, adding Gordon Ramsay, Ming Tsai, David Burke and Lidia Bastianich to a list that already includes Rachael Ray and Paula Deen.

into what goes into a cookware set, the type of materials used and what accessories and gadgets fit with their style of cooking. The best-selling item from Ray is her oval pasta pot, O’Brien said, “because she really believes in it.” A line that debuted in October from Bastianich has extra-long handles on the cookware because that was important to her, he added. In addition to the chef-inspired lines, QVC has several of its own brands and national brands that it offers. “We look at our private brand to fill in the blanks between

the national brands and the celebrity products,” he said. All the products have a point of difference so they appeal to the needs of various shoppers. While he couldn’t reveal any names, O’Brien said QVC is continuing to work on adding chefs to its celebrity roster, with new lines possibly debuting in late 2011 or early 2012. It can take up to two years from deal to airtime, he said, although most celebrity-backed lines appear within six to eight months after the agreement is made.

by Joanne Friedrick

In determining whom to pursue, O’Brien said they look for a mix of existing stars, middle-ground celebrities and up-andcomers. But no matter what category they fall into, the names need to be recognizable to the consumer. Although O’Brien wouldn’t share sales information, he said kitchen-related items are one of the fastest-growing categories “and kitchen shows are among the most highly viewed shows. It’s a very big part of our business and we’re counting on it” moving forward.

Making these chefs part of the QVC kitchenware shopping experience responds to the retailer’s desire to be relevant and topical with its shoppers, said Ken O’Brien, Director of Merchandising for the Pennsylvania-based company. “The whole chef thing … is a bigger part of our culture,” he explained. Consumers are already familiar with these chefs through their cooking shows, reality segments and talk shows, so adding onair retailing is a further extension of their brand. While most also have cookware and kitchenware lines that they offer in retail stores, they are exclusive on shopping TV to QVC, said O’Brien. And they are also actively involved in the design and sale of the products that bear their names, he said. “We are demanding, and that goes over well (with the celebrity chefs),” explained O’Brien. “Our requirement is that we need them to be involved. The more involved they are, the better they can speak to it,” said O’Brien. He offered the example of Paula Deen, who wanted to sell a spatula that was similar to the one given to her by her grandmother. If her house were burning down, said O’Brien, after the people and animals inside, Deen would want to save that spatula. That kind of story resonates with customers, and helps to bring the product to life during its on-air presentation. Although the scope of the celebrity chefendorsed lines varies, O’Brien said most lines need to be large enough to fill two to three hours of airtime, which usually means about 18 items. “Their schedules are tight,” he said of the chefs, “so we develop enough items to maximize their time.” Ramsay’s debut on QVC in late September included the presentation of an 11-piece enameled aluminum cookware set, along with extra pieces such as a fry pan and griddle set, nonstick aluminized steel cookie sheet, storageware, porcelain bakeware and a heat-and-serve ceramic bread basket. Chefs may not get involved in the minutiae, such as whether a pan is 10" or 10.5" in diameter, but they do have input

Kitchenware News & Housewares Review • NOVEMBER 2010



column The Marketplace: Temporary Stores Become a Permanent Fixture by Christina Norsig Founder of and PopUpInsider To be successful in today’s marketplace, merchants have to be more creative and resourceful than ever before. It can be a challenge to expand a business and increase profits in the current economic climate. As the founder of e-tailer and PopUpInsider, the first national online exchange for temporary or pop-up real estate, we have experienced these challenges firsthand. Launched in late 2009, PopUpInsider was designed to address the current needs of landlords who have vacant space and match them with retailers seeking a temporary home. In an environment where more than 10 percent of real estate space sits vacant, popup shops—temporary retail or event spaces— offer a creative solution to building owners looking to reinvigorate their properties and create cash flow, while providing retailers and others with an effective way to jump-start their sales, marketing and branding efforts. Once thought of as simply a “holiday store,” pop-up retail is a great way to test brands and product lines in different neighborhoods. There are numerous benefits associated with a pop-up shop, including the ability to generate quick sales with minimum expense, test new concepts and locations, build brand awareness and excitement, unload out-of-season items and feature overstocked items at discounts. In addition, the increased risks that often come with long-term leases can be avoided. In the past, it may have been enough to stock shelves with stylish products. But today’s savvy consumers expect striking, creative displays and eye-catching décor. As a merchant, you need to have a distinct point of view and provide visual stimulation. Because pop-up shops are temporary, retailers can focus on designing vivid settings for their products. They can also highlight products that will only be available in a particular location for a limited time, creating a sense of urgency. During the Gift & Home Textiles Market Week, the first session of the Pop-Up Shop 101 trade show series debuted at 7 W New


Kitchenware News & Housewares Review • NOVEMBER 2010

York, titled “Pop Shops as Marketing Tools for Specialty Retailers.” The series offered practical solutions and advice for creating a profitable pop-up shop and shared insight gained from launching many successful popup stores. For example, we transformed a rundown space in New York’s trendy SoHo neighborhood into a vibrant, dramatic store. Piles of garbage and hanging wires defined the 1,600square-foot space before it was turned into a bright and stylish retail storefront. We received free rent in exchange for renovating the space and the landlord benefited by getting a free facelift for his storefront, which soon attracted a long-term tenant. Thinking outside the box is another key point when choosing and designing a space for a pop-up shop. As an example, we chose a vacant deli storefront as a unique setting for tabletop and kitchenware. Tapping into the artistic vibe of the nearby garment district and using deli showcases and shelving to display products created a captivating visual presentation.

It’s also important to inspire the next generation of retailers and designers. 7 W New York has worked closely with the Fashion Institute of Technology Home Products Department for many years, featuring and promoting the Junior Class Pop-Up Shop project/competition. The most recent student gallery of shop concepts was showcased during the August Gift Week and featured student teams’ pop-up shop models, providing a fresh retail approach developed through in-depth research, utilizing the showrooms and products all found at 7 W. Being an alumna and board member of FIT, it is especially rewarding to see how our future envisions retail today. Christina Norsig is an award-winning home lifestyle and tabletop expert in New York City and the founder of and PopUpInsider.

{ headlines } Retailers Utilize Social Media to Drive In-Store Sales When it comes to increasing foot traffic and boosting sales, many bricks-and-mortar retailers are turning to social media websites such as Facebook, Twitter and YouTube to bring in customers. In a recent National Association for the Specialty Food Trade-sponsored webinar, “Social Media Strides in Specialty Food,” Amy Binder, Founder and CEO of RF Binder Partners, a communications management agency, said that now that 73 percent of all Internet users make a habit of taking part in social media, it is almost imperative to utilize these sites for marketing. The web is the new resource for word-ofmouth, Binder said, and with more than 400 million active users on Facebook and 100 million on Twitter that kind of word-of-mouth can result in an increase in customers—if retailers knows how to use social media to their advantage. “Print and broadcast media outlets are still an important part of any ad campaign, but online outlets can be a great extension of those campaigns, without costing a lot of money,” she said. Defined as any type of online communication between people, social media allows customers to spread the word about a business to a huge number of people within their circle of “friends” on Facebook, or to their “followers” on Twitter. The video-sharing site YouTube provides a place for nearly anyone to gain their 15 minutes of fame, provided their video goes viral. The newest trend in social media is the location check-in service, such as the website Foursquare. Users check-in at a location, and through their GPS-enabled smartphones, share that location with their friends. Repeat visitors who check-in the most can be named the “mayor” of a location. The Atlanta-based gourmet store and cooking school, The Cook’s Warehouse, uses Facebook to keep customers updated on events and news items, as well as to foster a sense of community,

by Ellen Ranta-Olson

said Founder and CEO Mary Moore.

is through an email campaign.

“Monday through Friday we usually do four items of interest daily and Saturdays are a round-up of public events in each of the three stores,” she said. “We don’t use Facebook as an outright sales vehicle, just a corner cafe of news about food and culinary topics like recipes, cookware, trends. It is an open forum for ideas and sources.”

“Retailers should ask their existing in-store customers to subscribe to an email newsletter, maybe by offering a small discount as an incentive for signing up,” he said. “And then use the emails to bring them back in the store, again with a coupon or a special offer. To increase visibility, retailers can suggest in the email that customers tweet it or post it to their Facebook account so their friends are aware of the deal also.”

Moore said they keep all the posts to fewer than 50 to 60 words, with a link to the source and color picture to entice readers, and they have risen to 1,850 fans to date from 550 fans in March 2010. The company also uses Twitter, but only to drive followers to each posting on the Facebook page. “Each Twitter post contains hash marks for resultful searching of our company, including cookware and cooking classes,” Moore said. The Twitter account, which started with about 80 followers, now has more than 500 followers. To continue capitalizing on its social media success, Moore said The Cook’s Warehouse is “preparing for a Foursquare campaign to reward first-time check-ins at each store, and possibly an award for the (changing) mayor of each store,” said Moore. While it may seem simple to open a Twitter or Facebook account and wait to see a boost in business, there is some creativity and maintenance required to gain the interest of consumers, Binder said.

Beyond that first round of emails, Harpointner said, retailers should focus on building interest and fostering an online community that will turn into an in-store community. “People do love bargains, and the single best way to get someone to buy your product is with a coupon. But beyond that, companies should be aware of their messaging. Sloppy email imagery and poorly written text can hurt a company’s reputation. It isn’t a bad idea to invest in some professional photography and writing,” he said. Harpointner also said it is imperative to brush up on email etiquette. “Don’t send a mailer to people who haven’t opted in, give customers an easy way to unsubscribe and don’t bombard people with a barrage of constant emails.” Beyond the email campaign, retailers can grow their visibility on Facebook and Twitter by including the information for those sites in their emails or in an existing ad campaign.

“If you post a coupon on Twitter and only on Twitter, you’ll be able to see how many people you’re bringing in to the store via your Twitter account simply by counting the amount of coupons collected,” said Harpointner. “Studies show that almost everyone that will respond to that offer will do it within two days, so within 48 hours you can assess how successful the campaign was.” Both Binder and Harpointner agreed, though, that social media is best used in conjunction with print and broadcast advertising. “Social media sites can help you build emotional connections with customers, and that engagement is key,” said Binder. “But it needs to be aligned with your overall marketing. It should have the same message, the same voice, just carried out through different channels.” As opposed to traditional advertising methods, the company has to relinquish a bit of control over content when it comes to interactive campaigns. “Facebook and Twitter are public forums, so while the consumer can easily become an advocate for your brand, they can also just as easily spread bad news,” said Harpointner. “Businesses need to be prepared to monitor what people are saying and respond accordingly.”

“It really is all about content—compelling content,” she said. “If you have nothing to tweet about and you’re going to use Twitter, you better shift into being a company that does have something to say.” A big part of online marketing is creating a connection with customers, said Thomas Harpointner, CEO of AIS Media, an interactive marketing agency. And one of the easiest ways to begin building that connection

Taste of Home Appoints MODA Licensing MODA Licensing Inc. has been appointed as the exclusive licensing agent for Taste of Home. Taste of Home is the world’s leading multi-platform provider of food, cooking and entertaining content. It comprises three magazines, 40 special interest recipe collections for sale at retail and grocery stores each year, dozens of cookbooks—including the bestselling Taste of Home Cookbook, 300 local cooking schools staged annually nationwide, and a thriving online community including 2.1 million visitors to and more than 85,000 friends on Facebook alone. Taste of Home is part of the Reader’s Digest Association’s Food & Entertaining Affinity.

Marketing Officer for Taste of Home, said in a prepared statement: “Taste of Home was introduced in 1993 and since that time the brand and its strong following of people who love to cook and cook to love has grown exponentially.

Lisa Karpinski, North American Chief



Once a company has a presence on social media sites, they can be used as an inexpensive form of advertising that is also easily trackable.

“We look forward to working with MODA Licensing to bring licensed products to market that have the Taste of Home sensibilities and will appeal to our loyal and passionate audience and beyond. We have a unique relationship with this community, which we will leverage to provide meaningful data for our licensee partners—a benefit that differentiates us in the marketplace.” to

Kitchenware News & Housewares Review • NOVEMBER 2010



President/CEO of MODA, “Taste of Home is uniquely positioned for growth, leveraging a loyal community of more than 50 million people and an extremely strong brand identity based on usergenerated recipes and the lifestyle of ‘cooking, caring and sharing.’ Taste of Home grew from direct, viral marketing and new media platforms before most people knew what that was. Taste of Home content creates a myriad of relevant and exciting opportunities that will extend this brand to all things having to do with cooking, the kitchen and food. “We strongly believe that the success Taste of Home has had with its core business will extend to licensing. Taste of

Home has significant differentiators, including real food and experiences from real home cooks, and that authenticity has timeless and broad-based consumer relevance. This amazing brand will soon grow to branded merchandise that will dominate in its space as it touches a very large and growing consumer base through traditional and new media. We are very excited and pleased to be working with such a dynamic and entrepreneurial group of people.” A global licensing agency established in 1988, MODA is a leader in using licensing to add value and build businesses from brands, trademarks and technology across diverse industries and retail channels. Headquartered in New York with global associates worldwide, MODA offers a full range of services including consulting.

Retailer Profile Kids Cook!

by Joanne Friedrick

It’s all about the youngest cooks and bakers at Barbara Beery’s recently opened store in Austin, Texas, called Kids Cook! An author who launched a series of cookbooks and products for girls under the Pink Princess brand, Beery has dabbled in the retailer world previously with the Batter Up Kids franchise. Although that effort didn’t work out, Beery is confident her new approach to retailing, with her website and 850-square-foot strip mall shop, will prove successful. Kids Cook! is a blend of kitschy, yet practical products that will gain kids’ attention and make cooking and baking fun. The 400 or so SKUs range from twirling spaghetti forks to colorful toasters to pirate-shaped peppermills. There are also about 60 cookbooks, including those written by Beery. Beery noted that manufacturers have begun paying attention to young cooks, but the products aimed at that demographic don’t necessarily make it into her store. Some aren’t whimsical enough, she said, and others lack the sophisticated packaging that will make parents want to buy them. Items she thought would sell, such as kidsized aprons, aren’t as popular as a cherry pitter and an apple peeler.


To find appropriate items, Beery said she searches online as well as attends some of the gift and food shows. “I also look at other retailers to see what is going on with adults,” she said, and then translates those trends into kid-sized or childappropriate products.

classes are offered during the week, with morning sessions for toddlers and post-school times for older children. Classes take place in a back room that can accommodate 16 to 18 children. It isn’t equipped like the demo kitchens in most kitchenware stores, but rather offers a small convention oven, microwave, induction burner and a refrigerator. Given the scope of the recipes, these appliances are adequate for the task, said Beery.

In addition to the products that line the walls of the shop, Kids Cook! features a food activity center within the retail space where children can prepare a quick sweet or healthy treat. Each week the store offers different options, such as Mexican ice cream balls as the sweet choice and cheese and veggie tostadas for the health-minded.

Children seem to like themes, said Beery, as well as seasonal tie-ins. For September, the youngest chefs could take classes such as “B is for Biscuit” during which they would make scones and homemade butter. Kids 5 and older could select from classes on waffles, quesadillas, cake decorating and using fall’s fresh vegetables.

The young chefs work on a counter that is just their height and receive a disposable/reusable apron that they can color, a pop-up sponge, a utensil appropriate to the recipe and a recipe card. Instructors behind the counter help the children create their treat.

Depending on the ages of the participants, Beery said they will learn different levels of skills and use appropriate kitchen tools. Parents are able to participate in the classes for the youngest students, but Beery said it’s more fun for the children when they are able to work on their own.

Beery said the treat making, which costs $10.99, isn’t the store’s biggest revenue generator, but it does get people into the store.

She does, however, offer classes in which kids and adults work together, such as “Bake a Cake with Grandma.”

Kids Cook! also offers an afternoon cupcake club at which kids can frost and decorate a cupcake for $4.99. More formal

Recipes can be adapted to deal with the host of food allergies that young people are dealing with these days, said Beery. She

Kitchenware News & Housewares Review • NOVEMBER 2010

does gluten-free recipes as well as those for kids with egg, nut and milk allergies. In addition to Beery, the store is staffed with young moms and college-age women. The summer was especially busy, said Beery, but once school began the workload shifted to weekends. Birthday parties are the biggest revenue stream now, she said. The store also hosts groups such as Girl Scouts, who are working on their cooking badge, and day-care centers. While kids are in the back room at a birthday party, parents have the option to shop the front of the store with a 15 percent discount, said Beery. So far, she said, her outreach for customers hasn’t been too aggressive, relying mainly on an email list and the store’s website. Beery said her store’s location, across from a middle school and close to three elementary schools, has helped gain exposure.



H o u s e w,a r e s R e v i e w S E RV I N G K I T C H E N WA R E





cutting boards

cutlery & cutting boards WÜSTHOF CLASSIC COLLECTION Wüsthof introduces the next generation of its best-selling Classic collection of premium knives, now featuring precision edge technology (PEtec)—a patentpending advancement in blade craftsmanship that results in a 40 percent increase in sharpness and a 30 percent increase in edge retention. The angle of the blade’s edge on the new Classic paring, carving and cook’s knives has been reduced from 38 degrees to a new angle of 28 degrees. This new angle and more tapered edge reduces drag when slicing through foods. The next generation Classic

features a new handle design made of a highly durable synthetic material that resists fading and discoloration. The shape of the new handle is more rounded for a comfortable and sure grip. More than 90 essential and specialty kitchen knives are available in the Classic collection. Suggested Retail Price: From $39.99 for a 3.5" paring knife to $999.99 for the 20-piece block set. 7-piece block set-$299.99. Wüsthof [tel] 800.289.9878

DEXAS OVER-THE-SINK STRAINER BOARD Non-slip handles grip surfaces to keep the board securely in place during use, while the removable silicone strainer basket makes it easier than ever to wash or strain fruits, vegetables, pasta and more. The collapsible 2.5-quart strainer washes clean when collapsed. The durable, non-porous, odor-resisting poly board will not dull knives. Suggested Retail Price: $29.99

LINDEN SWEDEN ANITA BOARDS Anita Boards are an ideal size for small prep jobs or as a bar board. The lightweight, yet durable board measures 6" by 9.7" with a cover that is 3.5" high. The 7" Swedish Spreader Knife is comfortable to use and everything fits snuggly onto the board for easy storage. The board and spreader are made of plastic, and the acrylic cover is shatterproof. All pieces are top-rack dishwasher safe. Anita Boards are available in yellow, blue, lime, pink, orange, sage, purple and red. Suggested Retail Price: $15.95 Linden Sweden Inc. [tel] 952.465.0052 [email]

Dexas International Ltd. [tel] 800.527.5197


RINSE&CHOP Rinse&Chop™ is a patented hinged chopping board which, when folded, creates a strainer at one end and a chute at the other. Simply fold and lock the board into position to rinse, open and flatten to chop and then fold again to pour food easily into a pan. A rubber grip around the

edge prevents the board from slipping if stored upright, and the locking-hole doubles as a convenient hanging point. Suggested Retail Price: $15 Joseph Joseph [tel] 866.940.1875

PaperStone®, the next generation in solid surface cutting boards and kitchen tools, presents the Acorn Colonial Board. The Acorn Colonial Board measures 11" by 15" and is made from 100 percent postconsumer recycled paper. The board is gentle on knives, durable and strong. Its warm color blends with any kitchen counter, and it is easy to keep clean. The American-made board won’t retain odors and resists stains and bacteria. Suggested Retail Price: $29 PaperStone by Lamson & Goodnow [tel] 800.872.6564



Offering the durability of maple, the lightweight Farmhouse Carver boards are ready for any carving or chopping job. The carvers are available in a well or handle style, both measuring 20" by 14". Suggested Retail Price: $34

The Shun Premier 7" Santoku hollow ground blade is made of VG10 steel and is clad with 16 layers of highcarbon stainless steel on both sides, creating a 33-layered knife. The blades are beveled for lateral stability and precision resulting in an incredibly thin, sharp edge. And where the steels meet, a wavy line or “hamon” is formed—similar to the line formed when samurai swords are tempered in clay baking ovens. The hammered

J.K. Adams Co. Inc. [tel] 800.451.6118 12

Kitchenware News & Housewares Review • NOVEMBER 2010

finish acts as a series of hollowground cavities, reducing drag and preventing foods from sticking to the blade. The graceful curves of the walnut PakkaWood ® handle nestles comfortably in the hand. The material is easy to grip, and it resists the corrosive effects of water and soap. Suggested Retail Price: $188 Shun Cutlery [tel] 800.325.2891

cutlery & cutting boards MESSERMEISTER STEALTH CHEF’S KNIFE In the quest of creating a sharper German chef’s knife, Messermeister took the Meridian Elite 7" Chef’s Knife and ground the entire blade to a thinner profile. In doing so, they have created the thinnest, sharpest Messermeister Chef’s knife ever. This knife is made of the finest German steel alloy, and it now has a stealthlike profile that makes the elite edge the sharpest among all forged German knives. Suggested Retail Price: $122 Messermeister [tel] 805.640.0051

PRESERVE CUTTING BOARDS CHI CUISINE EVERYDAY CLASSIC CERAMIC KNIVES Everyday Classic Ceramic Knives use the highest grade of zirconium dioxide for the blades. The ceramic blades are wear resistant and have surgical precision sharpness that requires no sharpening. The knives are lightweight and ergonomically balanced. A nonstick surface makes them easy to clean, and they will not tarnish, rust, stain or discolor like traditional steel. The special blade maintains the freshness of food without adding a metallic taste or smell. The knives are available in 8" and 7" chef, 6" slicer, 5" Santoku, 5" utility, and 4" and 3" paring sizes.

Preserve Cutting Boards address the problems often associated with traditional plastic cutting boards. A textured surface provides better gripping and also hides knife marks so the board looks good for years. A curved handle helps keep the board stable during chopping and aids in transferring your food from board to bowl. Preserve boards are made with 100 percent recycled No. 5 plastic and are recyclable themselves. The American-made boards are dishwasher safe and BPA-free. Sizes available in apple green, milk white or ripe tomato are 10" by 8" and 14" by 11". Suggested Retail Prices: $10.99 and $14.99

CHI Home LLC [tel] 877.652.0817

Preserve [tel] 888.354.7296

Kitchenware News & Housewares Review • NOVEMBER 2010


cutlery & cutting boards GUY FIERI STEAK KNIFE SET The Guy Fieri 4-Piece Steak Knife Set is part of the Knuckle Sandwich Series. The knives feature precisionsharp blades with serrated tips for smooth cutting and durable ABS contoured comfort handles with grooves for a better grip. A finger notch in the top of the blade provides better control. An additional feature is the high carbon no-stain steel with full tang for strength, balance and durability. Suggested Retail Price: $110 Ergo Chef LLC [tel] 877.796.0884

CUISINART CUTLERY SET The Cuisinart 15-Piece Forged Stainless Steel Cutlery Set features an innovative fan-style block. Included in the set are: 8" chef knife, 8" offset bread knife, 7" Nakiri knife, 5.5" serrated utility knife, 5" Santoku knife, 3.5" paring knife, set of six 4.5" steak knives, all-purpose shears, sharpening steel and gray block with cast stainless steel base. The knife blades are crafted from forged, high-carbon steel. The stainless steel handles are ergonomically designed for comfort during use. Suggested Retail Price: $199.99 Lifetime Brands Inc. [tel] 800.252.3390

GOURMET CASCADE SERIES Epicurean, the original, dishwasher safe, wood-based, solid surface cutting board, presents the Gourmet Cascade Series. Made in the USA, using Forest Stewardship Councilcertified material, the new Cascade Series is NSF approved, dishwasher safe and available in three natural

BODUM BISTRO CERAMIC BLADE KNIVES Bistro Ceramic Blade Knives feature an extremely hard and sharp ceramic blade with an ergonomic, non-slip silicone handle accented by the Bodum signature dotted touch pad design. The Bistro collection includes 6" and 7" chef’s knives, 6" and 7" bread knives, 6.5" Santoku, 4.5" tomato knife, 3" paring/vegetable knife, 4" firm cheese knife and 3.5" fresh cheese knife. All the knives feature blades made of hard,

CORE BAMBOO SILICON COLLECTION Their patented designed non-slip silicon boards are quickly becoming the talk of the town. The four-cornered grips are designed for stable cutting, ensuring that the board is firmly in place at all times. The elevated grips further maintain the cleanliness of the board as they raise the board above the counter surface at all times. This double-sided board has a juice drain on one side for meats and a flat surface on the other side for everything else. Made of 100 percent 14

Kitchenware News & Housewares Review • NOVEMBER 2010

color variations. All Epicurean cutting surfaces are non-porous and will not harbor bacteria. To see Epicurean’s full product line please visit Epicurean Cutting Surfaces [tel] 866.678.3500

acid-resistant ceramic reinforced with a metal interior. The white ceramic blades are non-corrosive and neutral in taste, preventing foods from absorbing odors or becoming discolored. Handle colors are black, red, orange, green and off-white. A steel-blade version of the Bistro knives will be available in 2011. Bodum USA [tel] 877.992.6386

organically grown bamboo, each piece is crafted with the finest handselected bamboo stalks. Bamboo is one of the best surfaces for knives and is naturally antimicrobial and antibacterial. Apply mineral oil occasionally to the surface to maintain the board’s vitality. Wash with warm and soapy water or a damp cloth. Suggested Retail Price: $60 Core Bamboo [tel] 646.845.6000 [email]

Product Review

PaperStone Shenandoah Cutting Board by Lamson & Goodnow by Carrie Bui stand up to the test of use? This month we’re finding out how one of Lamson & Goodnow’s PaperStone cutting boards holds up to slicing and dicing. The cutting board is made of 100 percent post-consumer recycled paper, and is then saturated with Lamson & Goodnow’s PetroFree™ phenolic resins and selected natural pigments. The board is crafted by stacking the resin-saturated sheets together and then fusing them under pressure and heat. The PaperStone board is supposed to be heat, impact and stain-resistant, and extremely durable. The PaperStone board is completely petroleum-free.

Kitchenware News & Housewares Review is just as concerned with the state of our environment as most consumers, which is why we think you’ll find this month’s product review especially helpful. Plenty of green products are being introduced into the marketplace, but how do they

Upon first glance, the Shenandoah board is beautiful. We sampled the 15" x 20" Nightshade/Acorn board, which featured a dark brown finish with the tapered juice groove in a complementary black finish. The board features a handle, making it easy to grip and carry, and the tapered juice groove leads to a pour spout, for accurate pouring and easier clean-up. The two-sided board allows for easy cutting of meats on one side, produce on

the other. I started by pulling out my chef ’s knife and decided to chop some meat and vegetables. The smoothness of the board is instantly noticeable as you slice down. The PaperStone catalog describes the board as knife-friendly, and it’s easy to see why. The knife slides evenly across the smooth board, and makes chopping vegetables far more satisfying than the wooden or plastic boards I normally use. The board remained stable on the counter as I chopped my meat and vegetables. After use, the board was easy to clean with a little soap and warm water. A sponge wiped it clean without any residue left on the board. Overall, I was very pleased with the appearance and performance of the board. And using the board makes you feel good about your contribution to a greener lifestyle. The environmentally friendly board saves water and energy, and reduces waste and greenhouse gases. The company states in its catalog the board may eventually lose its luster over time, but they do offer a cleaner designed to rejuvenate the look of your board. You can also return your board to the manufacturer for resurfacing.

JAMIE OLIVER KNIFE BLOCK SET This five-piece set includes a chef’s essential kitchen knives. The set comes with the JO Paring Knife, JO Utility Knife, JO Chef’s Knife, JO Carving Knife and the JO Bread Knife. The knives are full tang Japanese MoV stainless steel and feature sculpted handles to maximize comfort. A chunky bolster provides exceptional balance and extra weight to make chopping and slicing easier. The knives are also sold individually. Suggested Retail Price: $139.99-knife block set DKB Household Corp. [tel] 888.794.7623

TODCO ADVANCED CERAMICS KNIVES These knives stay sharper 10 times longer than steel. The knives feature ergonomic, curved handles in dark red or black as well as blades 3.5 to 6 inches long, depending on the model. The line ranges from paring knives to Santoku and chef knives. The blades are made of a stabilized zirconium oxide with yttrium oxide that has hardness properties close to that of a diamond. All of the knives have a recessed, well-balanced grip designed for safe and effortless full blade use for added precision, especially on repetitive tasks such as preparing and cutting fruits, vegetables, fish and meat. The Hannon Group is offering a 20 percent discount on all ceramic knives through the end of the year. In addition, with the purchase of any three knife combination, a bamboo knife block will be added at no additional charge. Suggested Retail Prices: $14.99-49.99 TODCO/Hannon Group [tel] 262.537.2191 [email]

Kitchenware News & Housewares Review • NOVEMBER 2010


woodenware BUYERS’ GUIDE

BAMBU KITCHEN BASICS This three-utensil set includes the essential tools for any kitchen—one spoon, a rounded spoon and a spatula. Winning the Eco Choice award at the New York International Gift Show, Kitchen Basics from bambu were voted “most sellable” product from the show. Bamboo is eco-friendly, and these tools are made from certified organic bamboo, then handshaped and finished from a single piece of bamboo, which means it uses no adhesives. The tools are lightweight and will perform for years. They are also dishwasher safe. bambu [tel] 877.226.2829

ANOLON WOOD TOOLS This new collection of contemporarystyled Anolon® Wood Tools is crafted in natural, light-colored beech wood. Designed for use with all types of cookware, including nonstick pots and pans and natural cast iron cookware, the light-colored Anolon Wood Tools will not scratch delicate surfaces. Comfortable to hold, each natural wood tool is finished with a protective coating of all-natural, tasteless and odorless mineral oil, and the Anolon brand logo is etched on each handle by laser. Available are

ONO CARVING BOARD This extremely durable 12" by 18" carving board is made with 100 percent organically grown Moso bamboo and formaldehyde-free glue. The board is laminated using three thin layers of cross-grain bamboo, which keeps it from warping. Biscuit joints are used to connect the natural-colored ends to the caramelized base. The lightweight

CHEF SPECIALTIES WOOD PEPPER MILLS SCANWOOD AVOCADO SCOOP Anyone who is fond of eating avocados in salad or as guacamole, can’t live without this little tool from ScanWood. The ScanWood Avocado Scoop is made from olive wood and takes out the entire avocado meat in one simple 16

movement instead of the messy peeling. It measures 7" long. Suggested Retail Price: $6.99 ScanWood [email]

Kitchenware News & Housewares Review • NOVEMBER 2010

Chef Specialties Professional Series American-made wood pepper mills are constructed from hardwood that comes from sustainable maple trees in managed Maine forests, not endangered Asian forests. The Professional Series’ solid stainless steel mechanisms feature spring tension that

the two-piece turner set with a 13" solid and slotted turners; the twopiece spoon set with a 13" solid and slotted spoons; and the 12" tongs. Suggested Retail Prices: $12.99 for the two-piece sets; $6.99 for the tongs Meyer [tel] 707.399.2100 carving board is perfect for everyday use, easy to clean, easy to store and can hang to dry. This carving board also features a gravy groove, and a full replacement guarantee. Suggested Retail Price: $23.99 Island Bamboo [tel] 949.492.9921

helps prevent the grinder from loosening during use and ensures a consistent grind. An easy-to-grip knob with a unique grind indicator adjusts from fine to coarse. Suggested Retail Prices: $21-55 Chef Specialties Co. [tel] 800.440.2433


BAMBOO CUTTING BOARD SET The KitchenAid 3-Piece Nonslip Bamboo Cutting Board Set includes an 8" by 11" board, an 11" by 14" board and a 12" by 18" board. Crafted from bamboo, these ecologically friendly boards feature a reversible cutting surface and no-slip corners for

DELUXE BARBEQUE BOARD Made in the United States of solid hard rock maple, the Deluxe Barbeque Board from John Boos features a juice groove to eliminate overflow while carving meat or fruit. The reverse side offers a flat surface for chopping vegetables or presenting food. A

stability while cutting. The 12" by 18" cutting board offers a generous juice well for carving meat. Suggested retail price: $19.99

This handsome cheese slicer combines dark and light bamboo and has an attached bright chrome slicing arm. The cutting wire sinks easily into even the hardest cheese to guarantee a perfect slice every time. The large board measures 12" by 6" and has

non-slip rubber feet and a replaceable stainless steel cutting wire warranted against breakage. Suggested Retail Price: $24.99 Prodyne [tel] 800.822.4776

Lifetime Brands Inc. [tel] 800.252.3390

heavy-duty 2¼" thick, the 20" by 15" cutting board also features handgrips on the sides for easy handling and lifting. Suggested Retail Price: $99.95 John Boos & Co. [tel] 217.347.7701

HINOKI WOOD CUTTING BOARD Shun’s Hinoki Wood Cutting Board with its built-in stand is made of a Japanese wood valued for its beauty, durability, water resistance and fragrance. This medium-soft wood provides a selfhealing cutting surface that helps hide scratches while the straight wood grain surface makes for an ideal cutting board for fine-edged knives. This 15.5" by

9.5" by 0.5" board features a narrow, space-saving profile and a built-in stand that swivels out so it can be turned perpendicular and stored upright for quick drying. Suggested Retail Price: $88 Shun Cutlery [tel] 800.325.2891

P!ZAZZ CRUSHED BAMBOO CUTTING BOARDS AND TOOLS No two boards or tools look alike with the p!zazz brand crushed bamboo cutting boards and kitchen tools. The strands of bamboo are steamed to caramelize the sugar in the bamboo, which creates a rich, dark color. Then they are densely condensed at which point they are cut into the various finished products. Bamboo is a renewable resource that makes it a green alternative to other materials. Suggested Retail Prices: Boards $12.99-29.99; Tools $7.99-11.99 MDC Housewares Inc. [tel] 514.315.4053

SCANWOOD BREAD BOARD The bread board from ScanWood is made of cherry wood and measures 15.6" by 10.4" by 1" thick. When cutting bread, the crumbs drop into the grooves and are easily removed after use. The other side can be used for chopping vegetables. Suggested Retail Price: $39.95 ScanWood [email]

Kitchenware News & Housewares Review • NOVEMBER 2010


NEW PRODUCTS (Cont. from p.1) One trend that has taken hold across the board is the focus on “green” products. To varying degrees, consumers are exploring new products that have a recyclable, reusable or eco-friendly component to them. Debby Griffin, Owner of A Curious Gourmet in Franklin, Tenn., said she recently ordered the Bobble—a reusable water bottle with a carbon filter, and carries eco-friendly shopping bags, such as the Shop N Tote from Samaco Trading. The Takeya glass water bottle is starting to take hold with customers at Kitchen Collage, Teresa Adams-Tomka’s store in Des Moines, Iowa. Other green products she has added include the Sagaform’s ceramic travel mug and Cuisinart’s Green nonstick pans. The Cuisinart pans are also part of Marty Rapp’s line-up at The Bitchen Kitchen in Pentwater, Mich., who carries the ceramic-coated pans in a couple of grades. “I’ve had a lot of positive reaction (to the green additions),” explained AdamsTomka, “but not necessarily a lot of sales.” She noted the Midwest is more conservative, and some trends take a while to catch on there. Although not necessarily promoted as “green,” Crystal Puzon of Lodi Cooks in Lodi, Calif., has added Emile Henry’s Dutch oven to her family’s store because the stovetop and ovenware “is considered eco-friendly and so they are gaining in popularity.”

Locally made or made in America has become another focal point among retailers. Griffin said she is always on the lookout for Tennessee-made products, especially with food products. Pennsylvania’s USA Pan has found several new fans, including Griffin. “I just started with USA Pan. I like that they are made in the United States. It’s a good quality product, and I am carrying a really good assortment,” she said. Rapp called USA Pan’s products “awesome” and said they are a good fit with other locally or American-made products. In addition to USA Pan bakeware, AdamsTomka is also stocking Heartland bakeware made in Kansas and Haeger NaturalStone Bakeware from Illinois. Gadgets are always a good source for new products, and the retailers who spoke with Kitchenware News found several favorites among the latest offerings. Rapp likes Trudeau’s Garlic Duo, a combination garlic press and slicer. For Puzon, a top gadget this year is Microplane’s Herb Mill. “It’s nice and convenient,” she said, adding she is always on the lookout “for anything new and gadgety.” Other gadgets Puzon has found success with include Kuhn Rikon’s garlic press, the Chef ’n citrus juicer and Progressive International’s Apple Machine, an apple peeler and corer. Chef ’n juicer is also a hit at Kitchen Collage, along with that company’s Stem Gem strawberry huller.

“In June we had a Buy Fresh, Buy Local event featuring strawberries,” explained Adams-Tomka, and a customer who had previously bought a Stem Gem sold dozens more as she talked it up during a food demonstration. Both Puzon and Ben Salmon, Owner of Kitchen ala Mode in South Orange, N.J., like the new decorative cleaning gloves as a fun item in their stores. Puzon carries ones from Two Lumps of Sugar, while Salmon has been successful selling a version from Gloveables. In the small appliance arena, few products have generated more attention this past year than the SodaStream, a device that allows consumers to make their own carbonated beverages. Salmon carries the mid-range Genesis model, and it has turned into a leading moneymaker for his store, both in sales of the units but also with exchanges on the carbonators. “The exchanges are wonderful because they bring people back,” he explained. Lodi Cooks is also offering SodaStream and does tank exchange as well as selling the various flavorings for making sodas, said Puzon. The addition of Polish pottery from European Design International has been another boon for his business, said Salmon. The pieces, which come from a single factory in northern Poland, have a loyal following. Customers who follow his store on Facebook are always looking for the latest shipment, he said. Unlike some collectible tableware, Salmon said the Polish stoneware “is nice, but it isn’t super high-end. I control my margins on it to keep it accessible,” he explained, with most pieces selling for less than $100. Another brand Salmon likes because it is unique is Koziol plasticware from Germany. The high-design items have a whimsical nature to them, he said, like the salt and pepper set that features two birds sitting in a tree. The birds are the shakers SHUN 3-PIECE SHARPENING SYSTEM The Shun Cutlery Three-Piece Sharpening System allows a cook to sharpen a Shun knife or any Asian-style knife with a 16-degree blade angle in minutes. By lifting the stone off the 16degree angle stand and using it flat on a counter, it can be used to sharpen European-shaped blades. The system includes a combination


Kitchenware News & Housewares Review • NOVEMBER 2010

and they attach to the tree via magnets. One of the hottest products for summer and beyond at Kitchen Collage has been Prodyne’s Infusion Pitcher. Adams-Tomka said even though the hottest days have passed, her most recent order of 12 pitchers “didn’t even get onto the sales floor.” Designed to flavor water through a fruitfilled infusion rod, the products also works for flavoring other beverages. “People are using them for infusing vodka,” she noted. She said she is expecting good things from Prodyne’s iced dip dish for fall and the holidays. In the quest to find interesting new products, all the retailers said they travel to various regional or national trade shows, work with sales reps and read trade publications. Having an award tied to a product does garner some attention, most said. “If I already carry the line, I pay attention to what wins awards and make sure I carry that piece,” said Adams-Tomka. “But I’m not sure if it (winning an award) would make me buy a line if I don’t already have it.” “I do everything,” said Salmon, including reading trade and glossy magazines and attending six to seven shows a year. He also works closely with his reps to get their take on new lines. “I have a lot of trust in them,” he added. And as a member of the Gourmet Catalog buying group, Salmon said he gets access to some of the bigger manufacturers that might not otherwise do business with an independent. “I’ve been in business, so people are finding us,” said Adams-Tomka, who attends the Chicago International Home and Housewares Show, the Atlanta Gift Show and travels to Europe “to watch the trends.” She also participates in Gourmet Catalog, calling that experience “a very beneficial way to network with other small businesses.” whetstone that is approximately 7" x 2" x 1", a honing steel and a 16-degree angle stand. The Shun combination stone features a 1,000 grit stone for the first sharpening strokes and a 6,000 grit stone for creating the finished edge. Suggested Retail Price: $150 Kai USA [tel] 800.325.2891

{ n e w p ro d u c t s } MENU BLACK CONTOUR KIDS TABLEWARE MENU introduces porcelain tableware for kids—clean, minimalist and truly Scandinavian with a playful touch in the form of small, happy animals. The new childsized tableware includes a plate, cup and deep plate and matches the successful Black Contour tableware. Designer Pernille Vea was inspired by the legendary Italian cartoon figure La Linea from the 1970s, with a cat, a snail and a crocodile coming from the characteristic line of the Black Contour dinnerware. Creative Danes [tel] 760.230.6010

HAMMERED GLASS TRAY Thirstystone Resources Inc. offers a new collection of hammered glass serveware. This collection features generously sized serving trays, as well as a coordinating bowl, made from thick, tempered glass with pewter handles formed into icons such as the fleur de lis, crown, grapes and more. The green-tinted glass complements any color scheme. Suggested Retail Prices: $36-45 Thirstystone [tel] 800.829.6888

RIVÉ REUSABLE GLASS BOTTLES Rivé’s Elan 1000 Series and Savoy 2000 Designer Series spell the end of utilitarian water bottles. Both are eco-friendly and fashion-friendly bottles. The Elan 1000 Series offers 12-ounce bottles that feature an hourglass shape, an easy open/close 180-degree leak-proof cap, a wide mouth for easy filling and cleaning, a partial silicone sleeve that insulates hot and cold beverages, etched glass that creates a silky feel and allows for beverage visibility and six colors. The Savoy 2000 Designer Series of 16-ounce bottles features a slim shape, the same leak-proof cap and wide mouth, a silicone end-cap that insulates hot and cold beverages, and four patterns on etched glass. Rivé [tel] 402.237.8226

Kitchenware News & Housewares Review • NOVEMBER 2010


TECH TOOLS (Cont. from p.1) Wüsthof, a nearly 200-year-old producer of knives, celebrated a major change to its Classic line of cutlery this year. After a year and a half of research and testing, the knife company released new knives in June, crafted with a patented technology, PEtec—precision edge technology. Initially released exclusively at Williams-Sonoma, the PEtec Classic knives are now available to retailers nationwide. The final knife sharpening in the manufacturing process of the Classic knives is now being performed by a robot, ensuring the angle on either side of the edge is exactly the same for the entire length of the blade. Wüsthof was able to take the knife from a 38-degree angle to a 28-degree angle. The tighter angle allows it to be 40 percent sharper with 30 percent longer edge retention, according to Annette Garaghty, Director of Sales and Marketing for Wüsthof. “It’s a huge innovation for our industry,” she said. The robot sharpening ensures a greater level of precision. “By hand, you don’t have the same guarantee of preciseness for the entire length of the blade,” explained Garaghty. The new technological precision causes the blade to wear evenly, leading to the increased sharpness and better edge retention. Oates said he expects the Wüsthof knives will be very popular during the holiday season. “I think consumers are going to embrace that, the sharpness of that knife.” Lifestyle trends often inspire changes within the kitchenware industry. This year consumers were especially motivated to

its induction burners. Zay explained that introducing preprogrammed settings such as melt, boil and simmer for the induction burners is designed to help consumers understand induction cooking better, and simplify the process. “Technology is driving the process easier, ” said Zay. Sometimes innovation arrives using the same technology in a new way, such as with Microplane’s newly released herb mill. The kitchenware tool was launched in August, and Tracy Panase, Microplane’s Marketing Manager, calls it the company’s “biggest innovation in 2010.”

find products that were environmentally friendly, addressed health concerns, and still maintained quality at a good value. Meyer Corp. released a few new collections that respond to consumer concerns. For customers worried about the amount of PTFE in nonstick cookware, Meyer introduced the Earth Pan with Sandflow Nonstick. It’s a PTFE-free collection that’s proven so popular, the company is following it up with the Farberware Ecos collection, offered at a more moderate price point, said Suzanne Murphy, Vice President of Marketing at Meyer. Patrick Zay, Product Manager for Fagor America, shared a similar viewpoint about consumer concerns. They are more knowledgeable about their products, he said, and many spend more time researching products online before they buy and know exactly what they’re looking for. “One of the larger things driving us is the green movement and healthy cooking.” Fagor America’s cast aluminum cookware set is both PTFE- and PFOA-free, and the

BONJOUR AMI-MATIN FRENCH PRESS The new BonJour Ami-Matin French Press Coffee Maker features a conveniently unbreakable, heatresistant carafe that is crafted with Tritan™ from Eastman, a new BPA-free material favored for its durability, lightness and shatterproof properties. The classic bistro-style BonJour AmiMatin French Press Coffee Maker, which is designed with a translucent carafe frame and lid in rouge, azure, peridot and noir, features BonJour’s unique shut-off filter feature that stops the brewing action to keep coffee at its optimum level. Additionally, a patented stainless steel filtering screen helps eliminate sediments from being poured into cups. It is available in a 3cup and 8-cup size. Suggested Retail Prices: $14.99 and $24.99

nonstick surface means meals can be prepared in the pots and pans with less oil. The set is also induction-ready, a growing trend among home cooks. More energy-efficient and powerful, induction cooking is garnering plenty of attention, from consumers and from the manufacturers responding to the trend for induction products. Meyer Corp.’s Anolon Nouvelle Copper cookware is inductionready, “a feature that is gaining importance among gourmet cooks,” said Murphy. The cookware collection is a series of hard-anodized nonstick pans with copper on the base to offer optimum heat responsiveness. One of the motivations that drive innovation at Fagor America is creating products that make cooking easier for the end user, such as changing their pressure cooker from manual to digital, said Zay. The new cooker features preprogrammed settings, making it easier for the end user to understand the machine and the cooking process. “There’s less opportunity to make a mistake in the cooking process,” he added. Fagor America applied the same concept to CORE BAMBOO BUCKET BOWL One of our most popular bowls, this bowl is great for its unique shape and easy-to-serve handles. Crafted from 100 percent organically grown bamboo, this piece is sure to be a favorite in the home. Great for serving salads, fruits, breads and chips, the variety of uses are endless for the home with style. Mix and

The mill was a result of a customer wondering what else Microplane’s signature grater blades could cut. “Our blade for our graters are patented,” said Panase. “It’s an etched process. … We took that same manufacturing process and created two small little blades that when they work with each other, they act like hundreds of tiny little scissors on the herbs.” The Microplane herb mill works similar to a pepper mill. By inserting the herb and twisting the mill, consistently cut herbs without bruises or blemishes come out of the bottom of the mill. From another technological perspective, companies are beginning to use new social media tools to connect with more consumers. By using the Internet, and sites like Facebook and Twitter, companies are now able to dialog with customers and receive realtime feedback to their products. Panase said Microplane is taking note of this trend and looking at the various ways they can now engage with their consumer, especially earlier in the product development process. “We have better access to information from the consumer; we have a forum where we can get that type of information in real time. We as manufacturers will be held to a higher standard, and I think that will be very positive for us,” she said. match colors to create a unique look for every occasion. Clean with warm soapy water or a damp cloth. Suggested Retail Price: $50 Core Bamboo [tel] 646.845.6000 [email]

BonJour/Meyer Corp. [tel] 707.399.2110 20

Kitchenware News & Housewares Review • NOVEMBER 2010

{ n e w p ro d u c t s } MUM’S CREATIONS’ PICKLE FORKS Mum’s Creations has introduced new Funny Pickle Forks to its line of handcrafted cutlery and tabletop accessories. The forks are fashioned from dinner forks and are available in four styles: Fork You Fork, Peace Fork, Hang Loose Fork and No. 1 Fork. Each is decorated with glass beads in keeping with Mum’s Creations’ other products. The pickle forks are sold individually on a full-color printed card. Suggested Retail Price: $8 Mum’s Creations [tel] 866.833.1193



Created by cutting edge designers at Miam.Miam, The Duet coffee and tea maker turns a highly sophisticated teapot into a French coffee press in a moment’s time with the simple press and release of a knob. The Duet offers two separate interchangeable rods—one attached to a stainless steel French press mesh filter and the other a stainless steel tea basket. The retractable floating basket easily snaps into place and then tucks away for consistent taste in each cup. Made of chromeplated stainless steel with a borosilicate glass carafe, The Duet offers two great functions for the price of one. It is available in two sizes: 20 ounces and 32 ounces. Suggested Retail Prices: $32 and $44

SmartShopper Electronics’ Grocery List Organizer changes the way families keep track of their grocery and household item needs. Using state-of-the-art voice recognition technology, the SmartShopper allows the user to simply say the name of the item they need. These items are then stored on the LCD screen. When ready to shop, the SmartShopper categorizes all of the items and prints the list out of the unit on thermal paper, which requires no ink replacement. SmartShopper’s organizer comes with more than 2,500 items pre-loaded in the master library. It allows the user to add their own unique items and categories and can keep two distinct lists at the same time. There is also a built-in timer. The Grocery List Organizer operates on AA batteries Suggested Retail Price: $149.99

United Brands Inc./Miam.Miam [tel] 800.500.0583

DURALEX LYS SQUARE BOWLS WITH LIDS Duralex presents three-piece and five-piece sets of stackable Lys Square Bowls. These modern, glass bowls include snap-fit lids. The square bowls are available in five sizes, each designed for serving and storing. They are made of tempered glass to better withstand temperature changes and the demands of heavy use. These bowls are dishwasher and microwave safe. The tempered glass is non-porous so it does not retain odors, scratch or stain. The square bowls with lids can be nested for convenient storage and stacked for space saving in the refrigerator. The bowls range in size from 5.3 ounces to 68 ounces. The bowls, like all Duralex products, are manufactured in La Chapelle-SaintMesmin near Orléans, France. Suggested Retail Prices: $28-39

SmartShopper Electronics LLC [tel] 216.447.9106

Duralex USA [tel] 302.326.4804

ACRYLIC PHOTO KITCHEN COLLECTION This fun and functional collection lets customers personalize each kitchen accessory with their own photos, making everyday functional items unique. Clear acrylic gives a modern touch, easily wipes clean and resists breakage. The patented collection includes a paper towel holder, upright napkin holder, and salt and pepper caddy set, each with a place to insert photos. The salt and pepper set comes with glass shakers, and the caddy can show off two 2.5" by 4.25" photos. The carrying handle makes it easy to take from counter to table. The paper towel holder features a curved acrylic frame, just right for a 4" by 6" photo. The unique frame shape helps keep towels on the roll, and the top knob screws off easily, making changing rolls a snap. The napkin holder can display two 4" by 6" photos and keeps any size napkin within easy reach. Suggested Retail Prices: $19.99-28.99 Lazart Production Inc. [tel] 800.896.7001

FRIELING’S FLOW CARAFE Glass and stainless steel combine in Frieling’s Flow Carafe. A brushed stainless steel coaster conveniently houses an innovative, freezable cooling disk, which extends the carafe’s cooling effect for a full four hours. Designed by Attivo in Milan, Italy, the gift-boxed carafe holds a generous 34 ounces. Suggested Retail Price: $59.95 Frieling [tel] 704.329.5100 Kitchenware News & Housewares Review • NOVEMBER 2010


{ news in brief } German cutlery company WüsthofTrident of America Inc. announced that René Stutz resigned his position as president at Wüsthof to pursue other opportunities. Harald Wüsthof, Managing Partner, will oversee all operations in the United States. Scott Severinson, overseeing all sales and marketing, and Rene Arnold, in charge of administration and operations, will report to Harald Wüsthof. “We sincerely thank René for his friendship and dedicated service over the past few years, and wish him all the best in his new endeavors,” said Wüsthof in prepared remarks. “Rene’s contributions to our organization have helped strengthen our

management and sales teams, which remain unchanged and dedicated to achieving continued growth in the U.S.” Wüsthof premium cutlery is crafted in Solingen, Germany, the manufacturing base and headquarters for Wüsthof-Trident for nearly 200 years. The U.S. subsidiary, Wüsthof-Trident of America is located in Norwalk, Conn. Wüsthof products are sold at select specialty and department stores in more than 70 countries. Bodum USA Inc. has expanded its sales force with the addition of four sales representative organizations to serve Western U.S. territories. As of late summer,

Statement of Ownership, Management and Circulation Publication Title: Kitchenware News & Housewares Review Publication Number: 012-625 Filing Date: September, 2010 Issue Frequency: Monthly Number of Issues Published Annually: 12 Annual Subscription Price: Controlled Circulation Complete Mailing Address of Known Office of Publication: P. O. Box 30520, 1877 N. Kolb Rd., Tucson, Pima Co., AZ 85751 Contact Person: Laura Colony, Telephone: 520-721-1300 Complete Mailing Address of Headquarters or General Business Office of Publisher: P. O. Box 30520, 1877 N. Kolb Rd., Tucson, Pima Co., AZ 85751 Publisher: Karen Taylor, 6665 Franklin Ave. #3, Los Angeles, CA 90028 Editor: Lee Oser, P. O. Box 30520, 1877 N. Kolb Rd., Tucson, Pima Co., AZ 85751 Managing Editor: Carrie Bui, P. O. Box 30520, 1877 N. Kolb Rd., Tucson, Pima Co., AZ 85751 Owner: Oser Communications Group, LLC, Lee M. Oser, P. O. Box 30520, Tucson, AZ 85751 Known Bondholders, Mortgagees, and other Security Holders Owning or Holding 1 percent or more of Total Amount of Bonds, Mortgages, or Other Securities: None Issue Date for Circulation Data Below: July, 2010

Bodum has been collaborating with Bulkley & Associates, K & A Enterprises, Marketing Directions and Shapiro Doi & Associates. “We are very excited about our partnership with these organizations,” said Thomas Perez, President of Bodum USA, in a press release. “As our product lines continue to grow into multiple categories, it is more important than ever to offer expanded, dedicated service and support to independent retailers.” The sales organizations were selected based on their solid relationships with accounts, expertise and specialization in the gourmet housewares, tabletop, gift and home furnishing industries. Bulkley & Associates, Average No. Copies Each Issue During Preceding 12 Months

Total Number of Copies (Net Press run) 12,286 Paid and/or requested distribution Outside County Paid/Requested Mail Subscriptions 11.314 In-County Paid/Requested Mail Subscriptions 0 Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and other Paid or Requested Distribution Outside USPS 0 Requested Copies Distributed by Other Mail Classes Through the USPS 64 Total Paid and/or Requested Circulation 11,378 Nonrequested Distribution Outside County Nonrequested Copies 0 In-County Nonrequested Copies 0 Nonrequested Copies Distributed Through the USPS by Other Classes of Mail 0 Nonrequested Copies Distributed Outside the Mail 757 Total Nonrequested Distribution 757 Total Distribution 12,135 Copies Not Distributed 151 Total 12,286 Percent Paid and/or Requested Circulation 92.6% Publication of Statement of Ownership for a Requester Publication is Required and will be printed in the November 10 issue of this publication. I certify that all information furnished on this form is true and complete. /s/Lorraine Laura Colony, Business Controller 9-17-10

No. Copies of Single Issue Published Nearest to Filing Date 12,118 11,322 0

0 68 11,390 0 0 0 500 500 11,890 228 12,118 98.11%

with Don Bulkley as principal, will be servicing accounts in Washington, Oregon, Idaho and Montana. San Francisco-based K & A Enterprises will handle accounts in California, while Marketing Directions, based in Scottsdale, Ariz., will handle Arizona, Colorado, Utah, New Mexico and Wyoming. ShapiroDoi & Associates will provide service in the marketplace of Southern California, Las Vegas and Nevada. The International Council of Shopping Centers has published a new book featuring green initiatives by retailers and shopping centers titled Green Tactics From Retailers and Shopping Centers. Through vivid illustration the book displays a clear image of the success the shopping center industry has achieved in sustainability. The book is written by Rudolph E. Milian, Senior Staff Vice President and Director of Professional Development Services at ICSC. Retailers and shopping centers use many resources to successfully operate, such as the materials used during large-scale construction, water to supply plumbing and heating, ventilation and air-conditioning units, and even the land upon which they build. This book, which chronicles how sustainability is positively impacting the retail industry, is divided into six sections: Greening of Retail Real Estate; Sustainable Sites; Energy & Atmosphere; Water Efficiency; Materials & Resources; and Indoor Environmental Quality. The book is available through the ICSC at

ADVERTISER INDEX AmericasMart ...................................................... 7 D & H Distributing............................................ 2 Epicurean Cutting Surfaces ............................ 15 Essenergy............................................................... 6 Howard Naturals .............................................. 19 IHA/Media Marketing Services Center ........ 5 J.K. Adams.......................................................... 13 Lamson & Goodnow ....................................... 14 Mastrad Inc........................................................... 9 Messe Frankfurt Inc. .........................................24 Parrish’s Cake Dec. ............................................23 Prodyne............................................................... 19 SCI Scandicrafts.................................................. 6 Tervis Tumbler Company ............................... 10 Todco LLC/Hannon Group.......................... 18 Tribest ................................................................. 22 22

Kitchenware News & Housewares Review • NOVEMBER 2010

{ t ra d e s h o w b u z z } Trade Show Buzz A monthly update on the goings-on at industry-related shows

by Kelly Lewis The East Coast trade show world has been abuzz with educational seminars, debut shows, keynote speakers and celebrity appearances. Actress Alicia Silverstone made an appearance at the Natural Products Expo East show in Boston Oct. 13 to 16, rounding out a series of seminars and conferences that helped contribute to a successful show.

“Expo East attendees are accustomed to a training program that allows them to hear inspiring leaders, learn about the research and hard facts behind the products they sell, and develop sound business strategies from staff motivation to merchandising methods to budgeting and creating alternative revenue streams,” said Anneli Spielman, Conference Manager, in a prepared statement. Other speakers at NPEE included Gary Hirshberg

of Stonyfield Farm and Dara O’Rourke of, who helped to address topics from “Consumer Trends” to “Women in Naturals.”

In New York, the Specialty Coffee Association of America and the National Coffee Association partnered to bring the SCAA Skill Building Workshop course, “Introduction to Cupping” to the NCA Fall Education Conference: Micro to MacroCrop to Cup, which ran Oct. 18 to 20. Those in the baking industry have new reason to rejoice: a new show has been created just for you. All Things Baking happened Oct. 2 to 4 at

the Renaissance Schaumburg Hotel and Convention Center just outside of Chicago. The Retail Bakers of America, the American Bakers Association and Bakery Equipment Manufacturers & Allieds, capitalizing on their success in producing the triennial Baking Expo, created the show. Not enough? Then make sure to mark the International Trade Fair for Home and Contract Textiles on your calendar. It will be held in Frankfurt, from Jan. 12 to 15, and will feature the latest new trends in interior design. Couldn’t make it to the East Coast for these shows? Not to worry. The Winter Fancy Food Show will be held in San Francisco from Jan. 16 to 18.


CALENDAR JANUARY 2011 8-11 Philadelphia Gift Show Greater Philadelphia Expo Center Oaks, PA, 678.285.3976 9-12 National Retail Federation 100th Annual Convention & Expo Jacob K. Javits Convention Center New York, NY, 202.626.8154 12-15 Heimtextil Frankfurt Fair & Exhibition Center Frankfurt, Germany, 770.984.8016 12-19 Atlanta International Gift & Home Furnishings Market AmericasMart Atlanta Atlanta, GA, 800.ATL.MART 16-18 Winter Fancy Food Show Moscone Center San Francisco, 212.482.6440 19-25 Dallas Total Home & Gift Market Dallas Market Center Dallas, TX, 800.DAL.MKTS 21-24 California Gift Show L.A. Mart Los Angeles, CA, 800.LAMART4 22-24 Orlando Gift Show Orange County Convention Center Orlando, FL 678.285.3976 29-Feb 3 New York International Gift Fair® Jacob K. Javits Convention Center New York, NY, 914.421.3200 30-Feb 3 CGTA Gift Show International Centre & Toronto Congress Centre Toronto, Canada, 800.611.6100 FEBR UARY 2011 6-11 The Seattle Gift Show® Washington State Convention & Trade Center Seattle, WA, 678.285.3976

Kitchenware News & Housewares Review • NOVEMBER 2010


Kitchenware News v16i11  

WOODENWARE CUT LER Y & BUYERS’ GUIDE: NEW PRODUCTS OF THE YEAR INS IDE : BEST TECH OF 2010 w w w. k i t c h e n w a r e n e w s . c o m...

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