Express Food Hospitality Show
From 19th January to 21st January, ThinKitchen participated in one of the biggest exhibitions of the food & hospitality, the Food Hospitality World 2019, being held at MMRDA grounds at BKC.
At this exhibition, we had the opportunity to interact with hoteliers, restaurateurs and chefs across all tiers in the industry, from Taj to Marriott, the who’s – who of the industry were present at this exhibition. The idea behind this event was to simply bring together the leading hospitality professionals in India and abroad, in order to facilitate the exchange of ideas, and establish successful business partnerships through successful business networking.
At this exhibition, we had the opportunity to show the finest kitchenware we had in our collection. Being a lifestyle brand, we could display our full range of prep to serve products, which included our most prominent brands such as Amefa Cutlery, Denby Dinnerware, Royal Prestige Cookware & Richardson Sheffield Knives. It was quite amazing to see the high level of interest among participants towards the concept of healthier meals and that the idea of non-toxic cookware had steadily gained popularity. To that front, Royal Prestige, our surgical steel cookware brand was definitely a trending topic.
Another common theme at the event was restaurateurs, especially those in the fine dining sector, are now focusing on creating experiences for their guests. The competitiveness of the industry has now driven them to look beyond great food and drinks and focus on curating memorable experiences. A popular dinnerware option for such hoteliers was Denby – the Handmade In England Dinnerware collection. The beautiful display of Denby Dinnerware at our stall attracted many; it became quite clear that the stoneware collection had made quite an impact. The most sought after Denby products were the “Halo” & “Studio Blue” patterns. Denby products are a staple in the hospitality sector abroad, and now it seems that the trend is very soon going to catch up in India too.
In conclusion, the overall highlight of the exhibition was recognising that whether eating in or dining out, the plating and presentation of the food is the utmost priority of all serious chefs. The key concepts today are centered towards minimalism and elegance, especially when it came to dinnerware. The most important factor in selecting dinnerware is that it must be adaptable towards different courses and sometimes, different cuisines altogether. As they say, 20% of our appetite is
generated by the presentation of a dish; therefore the plating and dinnerware has to undoubtedly be perfect.