Since we've referenced Seth Godin's rhetorical question a few times lately in conversation, we thought we'd re-run a post from last summer.

"At some point, most brands, organizations, countries and yes, people, start talking about themselves like they're old."

"We can't stretch in that direction," or "Not bad for a 60 year old!" or "I'm just not going to be able to learn this new technology." Even countries make decisions like this, often by default. Governments decide it's just too late to change.

The incredible truth is this: it never happens at the same time for everyone. It's not biologically ordained. It's a choice. It's possible to put out a hit record at 40, run a marathon at 60 and have your 80 year old non-profit change its business model.

It's not as easy as it used to be, but that's why it's worth doing.

Whether you are a chef, a restaurateur, a dealer sales person, or a tabletop product manufacturer......

....... when DID you get old?

How's the hotel business? Ask Hilton. According to HotelExecutive.com, Hilton Worldwide today announced that its industry-leading growth will create more than 8,500 employment opportunities in Europe in the next three years - bucking the trend of rising unemployment figures. An additional 2,500 hospitality careers will be safeguarded through the conversion of existing hotels to Hilton Worldwide brands.

With more than 110 hotels under development in the region, the global hospitality company will recruit for positions across Europe focusing on strategic growth markets including the UK, Russia, Turkey, Germany and Poland. With continued focus on new development opportunities, the company expects to generate an additional 1,500 new jobs in the coming months with the goal of creating 10,000 new hospitality careers within Hilton Worldwide-branded properties.

Between, banquet, dining rooms, and room service.....sounds like tabletop suppliers to Hilton are going to be busy.

To read the entire article, go here:
http://hotelexecutive.com/newswire/39362/hilton-worldwide-to-create-8500-new-jobs-in-europe-by-2014

Revol Porcelain is the gold standard when it comes to culinary porcelain. Here's a short video to show why. From start to finish.....c'est Revol!

Also, this is another great example of the potential to position and to differentiate a brand through the use of video.

Well done, Revol. Very Well Done.

We miss the days when Bernardaud was all the talk when discussing creative, high-end tabletop.  Still a classic, iconic company, Bernardaud still has brand cachet and a hospitality customer list that others envy. Sadly, we don't see this stylish brand as often anymore. Unless, of course, it's The Plaza......

An icon of the grand tradition of excellence based in Limoges, France, Bernardaud still embodies one of the most innovative spirits among French luxury houses today. A trendsetter in design, its porcelain collections are characterized by delicate colors and original forms, capturing the essence of their time. Traditional or contemporary, the Bernardaud collections elegantly modernize the art of entertaining.

To learn more about Bernardaud, go here: http://www.bernardaud.fr/the-story-uk23.html

Champagne producer Laurent-Perrier is set to open its next champagne lounge in Birmingham (U.K.) on December 1st. The skyline Champagne bar, which cost £150,000 to fit out, will join Marco Pierre White's new restaurant on the 25th floor of The Cube building on Commercial Street. Marco's Birmingham is already fully booked for dinner service for its opening two weeks. The 50-seater Laurent Perrier lounge is a joint venture with Sanguine Hospitality and will be positioned alongside the restaurant, and above the boutique Hotel Indigo Birmingham, the venue reflects the group's bid to create an exclusive new aspect to Birmingham's leisure scene.

Can a New York location be far behind?

TabletopJournal thinks this type of co-branding is consistent with the the idea of the hotel segment looking for ways to utilize f&b as a draw for increased revenue and for positioning of the overall hotel property. As your mother told you....you are judged by the company you keep. And Laurent-Perrier is pretty good company to be keeping.

To read more, go here: 
http://www.eatoutmagazine.co.uk/online_article/Birmingham_s-first-Laurent-Perrier-Champagne-Bar-opening/14934

According to HotelExecutive.com, mid November continued to show slow, but steady growth for U.S. hotels. Citing data from industry analyst STR, the website state the U.S. hotel industry experienced increases in all three key performance metrics during the week of 13-19 November 2011, according to data from STR. In year-over-year comparisons for the week, occupancy rose 4.1 percent to 59.4 percent, average daily rate increased 3.7 percent to US$102.11, and revenue per available room finished the week with an increase of 7.9 percent to US$60.63.

Good news for tabletop companies. Maybe the F&B re-focus is working.

To read the entire article, go here:
http://hotelexecutive.com/newswire/39346/str-reports-us-hotel-occupancy-up-for-week-ending-november-19-2011

Seeing the Mepra brand story, a chef friend sent me this photo of Guy Degrenne flatwware with a similar (ok, sort of) black finish. Guy Degrenne is ANOTHER brand that has some really fantastic products.....but, in America, people are unaware of them or don't know how to get them. Hopefully, we can help.....

To see the lineup of Guy Degrenne products in America, go here: http://www.tabledefrance.net/guy-degrenne.html

For the rest of the world, go here: http://www.guydegrenne.fr/

A recent story in HotelExecutive.com by Technomic's Jodie Tristano cited the trends for hotel guests dining at restaurants in the hotel during their stay. Maybe this shows why more hotels seem to be re-focusing on F&B not only as a way of differentiating their property, but as a source of additional revenue.

Technomic is the leading fact-based consulting and research firm serving the food industry. For over 45 years, Technomic has  been tracking trends, advising clients, and publishing key industry reports.