COSTA NOVA Unveils Two Signature Collections for the Hospitality Sector
The Portuguese brand of fine stoneware, COSTA NOVA, recognized throughout the retail sector for the quality of its tableware and accessories, begins the year 2019 with the aim of increasing its presence in the hospitality industry through the introduction of two exclusive collections for this market.
Developed in partnership with renowned German designer Carsten Gollnick, NÓTOS is a tableware collection designed exclusively for professionals in the hospitality sector, inspired by the remarkable color contrasts and structures of the Portuguese Atlantic coast.
Textured ceramic forms of pure and flowing lines are combined with metallic structures and organic materials such as cork and wood in a palette of light and dark tones that represent the contrasting colors of the coastal landscape. From this border between the water and the land, the German designer has developed a collection of tableware perfect not only for presenting dishes with this coastal theme, but also for the presentation of gastronomic experiences of various cuisines and cultures.
Born in 1966 in Berlin, Carsten Gollnick is a reference of quality, innovation and aesthetic improvement in the culture of objects. His professional career is guided by numerous collaborations with companies and brands of excellence, museum pieces and a list with more than 80 awards and distinctions. The NÓTOS collection is the first partnership developed with COSTA NOVA.
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The RODA collection was created by the Portuguese designer Torres Euracini, and is inspired by the “Circle of Friends.” The collection aims to bring everyone together at the table in a circle of friends to share memories and stories as they share a meal.
All the pieces of this collection are produced in the best and most resistant stoneware and have special and organic shapes suitable for demanding hospitality use due to its high level of resistance and performance. The five visual variants of RODA offer a wide range of possibilities to accommodate the best flavors of all seasons, masterfully created by the artists of fine dining and subtle taste. Fish and seafood dishes, meat and vegetables, among others dishes, find in this collection a special support for the irreverent success of the innovation and detail of the great chefs.
Born near the Atlantic, Torres Euracini has decades of experience in the ceramic industry and with numerous achievement (mostly anonymously) accomplished throughout the world. The RODA collection is his first signature collection.
COSTA NOVA creates its tableware collections with the same passion and motivation as chefs and caterers create their culinary masterpieces. The unique characteristics of its fine stoneware products, combined with its original design, functionality and durability, make the brand a reference in the gastronomy segment, with customers located in over 50 countries around the world. These new collections aim to provide professionals in this industry with an efficient experience of performance and aesthetics at the highest level.
Enhancing the Customer’s Experience, One Coffee at a Time
Satisfaction and experience are pivotal factors behind a customer’s decision to visit a location or use a service again. When customers are satisfied, not only will they be tempted to revisit a hotel or a restaurant, they will also tend to recommend the place to friends and acquaintances, bringing more business opportunities.
In an effort to make the customer’s experience fully satisfying, some restaurants perform better at providing the best value for money, quality of food and drinks or quality of service. But let’s be honest, most administrators will attempt to bring together all these aspects because they know that customers satisfaction is based upon the overall experience.
Take, for example, the case of a seafood restaurant having the best lobster tail in town accompanied with a splendid Chardonnay from the Russian River Valley, offering only standard percolator coffee that has been standing for hours. Even though the customer may have enjoyed a great food and wine pairing, he will nevertheless remain bitter because the coffee he always orders after a meal is horrible. This detail, as trivial as it may seem, may affect the client’s experience negatively and cause them to never go back or recommend the place. If that applies to dining, imagine what bad coffees can do to breakfast restaurants. You are remembered because of the coffee.
Three Innovative Brands
Great news! Cafection | Evoca Group enters the North American HoReCa market. From the greatest drip coffee technology available to barista-quality espresso solutions, its HoReCa bean to cup brands will make the competition envious.
Gaggia: Founded in 1948, heralding the modern age of espresso with the invention of steam-free coffee machines, Gaggia represents the true spirit and heritage of Italian espresso, taste and culture.
Saeco: As the first company in the world to develop the bean to cup (a completely automatic and innovative Italian espresso brewing system), Saeco Professional Division specializes in the out-of-home sector.
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Cafection: Pioneer company to launch internet-connected and remotely manageable coffee machines, Cafection uses a unique reverse French press brewing system.
Three Flagship Models
With a choice of three NSF 4 certified flagship models, Cafection | Evoca Group will help the food and beverage industry enhance the customer’s experience, one coffee at a time. Already a leader in the OCS industry with units in 80 percent of the Fortune 500, the elegant, affordable and reliable brewers capable of dispensing 65 to 75 coffees per hour are about to revolutionize the HoReCa market.
Kalea Plus: The outstanding throughput and speed of the Kalea Plus with fresh milk will satisfy even the most demanding customers, sip after sip.
Idea Restyle Duo: Equipped with a fresh milk module, the Idea Restyle Duo is undoubtedly the best choice for those who want a highly professional machine with an attractive look.
Encore 29: The fully customizable bean to cup Encore 29 prepares the best perfectly ground drip coffee, anywhere, at any time.
Take Order Pick-Up from Awkward to Awesome
With digital dining predicted to be a $300 billion opportunity by 2025, foodservice operators are scrambling to meet the demand and make the experience fast, fun and efficient for their operations.
So far, results have been mixed. While digital ordering is usually fast and simple, all bets are off when the customer comes in to pick up that order. Often, it’s an awkward dance in the entrance as they make their way past dine-in customers, bump into employees rushing to take to-go orders to a pick-up shelf or counter, and maneuver past customer lines at the registers.
Meanwhile, restaurant staff are juggling orders for eat-in customers while keeping an eye on all those takeout orders, making sure the right order goes to the right customer. All this inefficiency means orders take too long to pick up, and a convenient option becomes an inconvenient hassle. That’s the kind of aggravation and anxiety that can drive away customers who don’t have the time or patience to deal with it.
It’s this less-than-perfect scenario that inspired the development of 2019’s Kitchen Innovations Award recipient, the AXCESS 2000.H Pick-Up Station from Apex Supply Chain Technologies®. The industry’s first heated, self-serve order pick-up station was specifically designed to make the “last inch” handoff of digital orders more convenient for customers – and more efficient for employees.
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The real genius of the order pick-up station is that it continues the fast, efficient experience that begins with the digital order process. Once an employee places the order in the compartment for pick-up, the customer receives a text or email with a unique code. Then they can skip the line and go straight to the pick-up station, where they scan or enter their code. The secure compartment holding their order opens, they grab their order and are on their way in seconds.
Just as importantly, the AXCESS 2000.H also makes order pickup less disruptive and more efficient for restaurant operations. The flow-through design makes it easy for associates to load orders from the back, and they don’t get in the way of customers picking up at the front.
The AXCESS 2000.H is ideal for a variety of hot foods, including chicken and ribs, as well as prepared meals.
