Tabletopjournal

In this episode of our Seat Yourself podcast, Zander Lauritzen Hansen returns for a deeper dive into the growing trend of Cocktails-To-Go. With specific topics such as menu recommendations, why certain spirits work better for cocktails to go and even suggestions on how to partner with vendors, Hansen speaks directly to operators of all types.   And, of course, Copenhagen-based Zander Lauritzen Hansen is the head of the Danish Bartender Association and is CEO of Scandic Bar and Mixology International.

In this week’s episode of podcast and our mini-series On The Frontlines, we once again adjust to conditions-of-the-moment when we get back together again with Greg Kirrish. Originally, we had planned on discussing with Greg the various updates on the re-opening of our beloved hospitality and foodservice industry – both here in the U.S. and abroad. However, events of the past few days brought this past weekend’s protests across America to the top of our discussion pile. And, while we realize that there are other parts of the world who remain focused on their restaurants and bars re-opening, we do address a number of the challenges and issues that operators will be facing as they begin their re-opening process. But, certainly, you cannot be speaking about the hospitality industry in America without addressing the impact of the protests that have taken place and continue as we speak. In this week’s episode, we take on both of these challenging and difficult issues.

In this week’s episode of and our mini-series On The Frontlines, we circle back around to catch up with David Otto from BV to get an update on the Dutch hospitality market and where it stands as it begins to open up. Additionally, we discuss with David the projects that Tovari has been working on during the lockdown period, including a gorgeous new catalog, a brand-new Amsterdam showroom and a concept that David is calling "100% European-Made" While the hospitality business has been quiet these past 2-3 months, the team at Tovari has been very active and we are not at all surprised.

In this week’s episode of Seat Yourself and our mini-series On The Frontlines, our host Dave shows his agility after some last minute schedule changes forces him to fly solo for this episode. This unique opportunity gives Dave a chance to recap some of the key learnings of the previous 9 weeks of On The Frontlines and to offer up his ideas on timelines for what the future will bring for the tabletop category and hospitality sector. Dave also talks about the 2 principle areas of focus for companies to concentrate as we find our way through the remainder of this year. He finishes up with the main ingredients that will be necessary for success in the both the near-term and beyond.

In this Special Edition episode of our Seat Yourself podcast, we sit with Zander Lauritzen Hansen once again, this time to discuss increasing operator sales and profits through a vibrant Cocktails To Go program to accompany the operator’s takeaway/carryout food menu. In their conversation, Dave and Zander talk about not only the reasons of why cocktails, wine and beer should be an integral part of your takeaway & carryout program, but they also offer up specific ideas on improving the logistics for your program and increasing your program’s awareness with your target market. Copenhagen-based Zander Lauritzen Hansen is the head of the Danish Bartender Association and is CEO of Scandic Bar and Mixology International.

In this week’s episode of our Seat Yourself podcast and our mini-series On The Frontlines, we catch up with , the Zurich based F&B expert with Hyatt Hotels. Butler’s started in food & beverage in the UK and his area of responsibility with Hyatt spans the European continent and into India. In our conversation, Michael talks about making sure we keep the concept of hospitality and the guest experience top of mind as we begin to re-open foodservice and hospitality, even while promoting a safety-first approach. Michael Butler also has recently launched a new LinkedIn group devoted to the entire area of hospitality Food & Beverage and we get into what that is all about and what his plans are for the future for this fast-growing group.

In this conversation done in January of 2018, we sit with noted tabletop designers David Queensberry and Martin Hunt on a rainy, overcast day in David’s home in the Notting Hill section of London. David and Martin are both incredible designers, but very different from one another. A goal in this conversation is to find out more of who they are as people, what continues to drive them individually – David is now 88 and Martin is now 72 – and as a design partnership. Queensberry and Hunt have been a partnership for 52 years, which is pretty much unheard of. We attempt to dig into their relationship together and how that relationship has evolved over the years. Finally, we wanted to find out if they had ever given consideration to what life might have been like if they had not found each other. After all, 52 years is a lifetime and we wanted to know if they’d ever contemplated why the relationship has lasted so well and what life without the other might have been like. Have a listen to what they had to say…..

An interview with Constance and Tonje of the innovative Norwegian dinnerware company Odd Standard.

Steelite International announcement 6-28-16

Q&A with Gene Williamson, President & CEO - RAK Porcelain USA

Recently, TabletopJournal sat for a conversation with the creators of Odd Standard, one of our industry’s most creative hospitality tabletop design firms. In a tabletop design world world where much looks the same, Odd Standard is a company that definitely has taken the road less traveled.

Recently, Pete Dukas from govino® joined us in-studio to give us an update on this very cool brand of plastic beverageware….AND, their NEW govino® ‘RESORT SERIES’ that has been engineered to handle the rigorous demands of the professional hospitality industry.

Today's Tabletop Podcast features Oneida Sr VP Paul Gebhardt and Queensberry Hunt designer Martin Hunt. This was taken live from the National Restaurant Association trade show floor, so there may be some ambient noise.