Dinnerware Trends 2007
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Dinnerware Trends 2007

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    Dinnerware Trends 2007 Dinnerware Trends 2007 Presentation Transcript

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