Dinnerware Trends 2007


Published on

1 Like
  • Be the first to comment

No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide

Dinnerware Trends 2007

  1. 1. Dinnerware Trends 2007<br />Mafsi Conference<br />Boston, June12-14, 2007<br />Ray Leibman<br />6/11/2007<br />1<br />
  2. 2. Food For Thought<br />Began with Nouvelle Cuisine<br />More unrestrictive plating space called for.<br />Use of negative space<br />White dominates commercial dinnerware<br />6/11/2007<br />2<br />
  3. 3. Food For Thought<br />It’s all about form.<br />Dinnerware that tells a shapestory<br />Natural Biomorphic feel<br />Flowing curved forms, smooth continuous arcs<br />Clean minimalist surfaces<br />Avoidance of hard geometric lines<br />6/11/2007<br />3<br />
  4. 4. Food for Thought<br />Advances in engineering and design capabilities<br />Computer assisted design & CAD/CAM<br />Recyclability and lasting much longer<br />Encapsulated color, closer to true reds IG & UG<br />Rapid prototype, faster turn around. I want it now.<br />6/11/2007<br />4<br />
  5. 5. Food for Thought<br />The Asian influence is here to stay. A continuing trend<br />20th century tabletop dominated by Europe<br />Asian Forms & Styles for the 21st century.<br />Fusion Food- blending of cuisines of the world<br />6/11/2007<br />5<br />
  6. 6. Food for Thought<br />Return to the Bauhaus design approach<br />The aesthetics of function & multi-function applications<br />Beauty that is durable/practical<br />Respect for the food<br />Interlocking & Layering of dinnerware<br />6/11/2007<br />6<br />
  7. 7. Food For Thought<br />Celebrity Chef phenomenon is for real<br />Chef’s names are now household words<br />Well deserved recognition of the chef’s art<br />A mainstream popular culture movement<br />Cooking channels feed into knowledge wheel<br />Draws attention to the commercial design aesthetics<br />6/11/2007<br />7<br />
  8. 8. Food for Thought<br />We are serving an experienced dining public where expectations are higher<br />They want more (Real) choices<br />We are all experts- grew up dining out<br />Dining out is now a fixed element of the American Lifestyle<br />We all expect more from American tabletop<br />6/11/2007<br />8<br />
  9. 9. Food For Thought<br />Customers see dining as a form of entertainment<br />We don’t want to just eat, we want to be entertained<br />Restaurateurs must differentiate themselves<br />Encouraging customized dinnerware<br />Dinnerware must provide entertainment value<br />Fun is now a requirement of dining out. The WOW factor<br />6/11/2007<br />9<br />
  10. 10. Food For Thought<br />Retro influences are in at least for now<br />Contemporary interpretation of classics<br />Return to “Comfort Food” (feel good food)<br />Influences on décor and theme<br />Today dinnerware is about Size, Gauge & Whiteness- 3 biggest factors in today’s dinnerware<br />6/11/2007<br />10<br />
  11. 11. Food For Thought<br />New Item sizes are important to explore (both larger and smaller<br />Portion sizes are larger<br />Hence items are often larger- needing plating space (sq inches) and fluid capacity (ounces)<br />Table space- the same- results in less table space<br />Hence miniatures<br />6/11/2007<br />11<br />
  12. 12. Food For Thought<br />Sometimes the only way to go is to go up.<br />The 3rd dimension is Height<br />Presentations that elevate food- compositionally and literally.<br />6/11/2007<br />12<br />
  13. 13. Food For Thought<br />Our competitors may even now be exploring family style and tapas<br />Appears contradictory- Health awareness vs. Mega desserts- Bigger plates vs. same table size<br />Both emphasize service<br />Both require unique item selections<br />6/11/2007<br />13<br />
  14. 14. Food For Thought<br />Today the public has a greater overall design awareness<br />Design now recognized as a factor by the person on the street<br />This effects tabletop design<br />6/11/2007<br />14<br />
  15. 15. Food For Thought<br />Chain restaurant growth is out pacing independents.<br />Increased competition- between chains and between chains vs. independents<br />Strong “Theme” identities and developing<br />Food colors requires use of contemporary colors to elicit complementary responses<br />Body Color- Which white is right- pattern colors-Earthtones returning- use of accents<br />6/11/2007<br />15<br />
  16. 16. The Bigger Picture<br />Data research to assist in finding the trends (Macro environment)<br />Market ( size, share, growth, segmentation, seasonality conditions, etc.)<br />Internal Trends ( sales volume by month and annually, revenue profits)<br />Competition<br />Customer behavior, attitudes, ethnicities<br />6/11/2007<br />16<br />
  17. 17. The Bigger Picture<br />Distribution channels (Direct and Indirect)<br />Strengths, Weaknesses, Opportunities, and threats<br />Importance of the Product or service<br />Sociographics- ethnic affiliation<br />Demographics- Income, age, level of education<br />Psychographics- lifestyles<br />Geographics- shifting of the population<br />Economic considerations (Local and Global)<br />6/11/2007<br />17<br />