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Welcome to TabletopJournal, where we celebrate the world of hospitality tabletop.
Cool products....some incredibly creative people......interesting ideas....and lots of good thoughts......all about tabletop. Because tabletop matters.
And, it's all within the world of hospitality.
Thanks for taking the time to check us out.
TabletopJournal feels that a restaurant's tabletop and the products used on it should fit into the overall branding concept for that particular operation, not just be another commodity item necessary to run the restaurant's daily operations. At all price-quality levels, guests notice if the tabletop items used are consistent with the restaurant's larger brand message. So...we spend a bit of time on the whole issue of branding and how it relates to hospitality tabletop.
And....since it's really all about the dining experience - at all levels - tabletop plays a major role in impacting the guest dining experience. Choosing a restaurant's tabletop could ultimately be one of the more critical decisions an operator makes. So...it's important to make thoughtful - and informed decisions when it comes to tabletop. Tabletop is a strong component to a restaurant's overall brand.
So, the brand experience is something that is very relevant to all of us involved in hospitality tabletop. That's why we try to write often about the brand experience and celebrate those deliver clear and concise brand messages. A differentiated brand message helps both sales and profits for restaurant operators and those within the hospitality tabletop supply chain. And, yes, Tabletop Matters when it comes to differentiating a restaurant and providing just the "right" dining experience.
Re-invigorating the passion for tabletop salespeople of all ages has been a subject of much discussion lately as more and more companies struggle with how they go to market both in the U.S. and around the world. Does a company go with industry experience and, perhaps, "old world" industry views....or, do you choose inexperience and a generic passion to achieve in hopes that they'll eventually "get it"?
So, we tossed that issue over to our expert on all things human resources related - recruiter Mike Hawkins and here are some of his thoughts....and, a simple answer from Mike on one crucial element for success.
So....You Want to Sell More Tabletop? by Mike Hawkins
On one Saturday morning, instead of sleeping in, I was working the streets when it started raining hard. I decided not to go home but work a high rise to shelter from the weather. Around 4:00 p.m. I was trying to close a sale, with samples strewn all over the doorstep, when the woman’s husband appeared from behind the door. He asked me “what a nice young kid was doing selling brushes” and that he was the London Sales Manager of an American company called Diversey Chemicals. Coincidentally, they were looking for a trainee salesman.
Twelve years later after a career which included calling on the largest hotel chains all over Europe, Africa and the Middle East, Diversey relocated me and my family to the USA. See what a 17 year old got for “showing up”?
Last fall, 50 years later, I was working the floor at the HOST Show in Milan, Italy. It was 6:00 p.m. and I was on my way out of the show and on to a client’s 50th anniversary party. The show was slow and emptying, and I walked past a booth and decided to make one last stop. Well, guess what the President on the booth told me? That he was glad that I stopped by as he was in the market for a general manager to head up his US operation. I was late to the party, but that one last stop paid for the entire trip and more.
As you can see, nothing much has changed in 50 years, has it?
It doesn’t matter how old you are …just showing up is half the battle. It has an effect of leveling the playing field against those that have less grey hair so that you can play the Ace Card of experience.
Thanks, Mike....great advice.....to evangelists of all ages.
Our tabletop articles featuring industry tabletop experts (clockwise, from far left) celebrity chef Domenica Catelli, Italian Master mixologist Massimiliano Matte, Clipper Corp's James Schulze, Bar Boulud - London Sommelier David Vareille, NYC chef Ed Brown, Bargreen-Ellingson's Tim Irey, Industry consultant Greg Kirrish, top tabletop recruiter Mike Hawkins, U.K. flatware designer William Welch, New York Chef John DiLeo, and tabletop expert John Schroeder. Their articles remain available and can be read on our People page.