Corona Hotelware: Big Brand Impact from Small Brochure

10/26/2012

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Sometimes, its the "little" things that make such a big difference in a brand. Making it easier for potential customers to understand the strategic differences between what you offer and what the competition is doing is an easy way to differentiate your brand.

Corona Hotelware does lots of "little" things right. And, one of them is the pocket-sized catalog (brochure?) shown at right. 

First of all, let it be said that Corona produces an excellent dinnerware for the hospitality segment. Great quality product....at an attractive price point...in a variety of shapes and styles.

That said, with collateral materials like this brochure, Corona continues to make it easy for potential customers - and supply chain partners - to understand the full range of their product line. 

Simple. Easy to understand. Great introductory brochure. What's not to like?
Well Done.

To learn more and get your own copy of this brochure from Corona Hotelware, go here:
http://www.corona.com.co/2010/VajillasUSA
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Corona Hotelware: The Art of Plating

06/23/2012

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From Corona Hotelware's blog: "The Art of Plating":

First impressions are important. When it comes to presenting food to your guests, using the right plates are the solid foundation that will allow your dish to shine. Just like Chef Don Walker says in this video about using unique plates, “You’re not really doing anything different to the food, but the plate helps the dish be so much more interesting.” Whether it’s a patterns, shapes or colors, playing around with different styles can really affect the feel of your dish. It’s something fun to experiment with at home, as well as in your restaurant.

Some more tips include:
  • Make pretty piles. If you don’t want to separate the individual components, try stacking them in a tidy tower.
  • Create a clock. If you’re serving a protein, starch, and veggies, arrange the three items according to the face of a clock, with starch at 10, meat around 2, and veggies below 9 and 3. Make sure one of the items acts as a focal point on the plate.
  • Keep it clean. When working with wet ingredients, try to keep the plate as clear and smudge-free as possible. If you drizzle sauces, control the distribution so that it’s artful, not icky.
  • Use multiple colors within the dish to making it eye-appealing. And a little garnish can go a long way – check out how Chef Walker uses cilantro and other greens as a topper to really give the main course a polished look.
Please browse the Corona Hotelware online catalog to see what cool shapes and styles can help take your plating to the next level!
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Corona Hotelware: Making Restaurant Tabletops Come Alive

03/27/2012

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Corona Hotelware is a great dinnerware company that we have not written a lot about and, to be honest, I'm not really sure why.

Corona has been supplying great dinnerware for restaurants and hotels since 1881 out of its state-of-the-art South American factory in Columbia.  With a production facility in excess of 330,000 square feet, Corona has a capacity to produce over 5 million per pieces per month....so, they are serious about their dinnerware at Corona.
With a great price/value proposition, Corona Hotelware makes an impressive option when it comes to hospitality tabletop. More to come in the future on this up and coming brand. For now....take a quick look at their new video.

To learn more about Corona Hotelware, go here: 
http://www.corona.com.co/2010/Vajillas/Pages/Home-USA
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