New
Record numbers of entries made deciding on a shortlist for the New Product Awards for Hotelympia '98 an extremely tough job this year. A panel of six - Richard Baggott, director of purchasing at the Regal Hotel Group; Peter Hazzard, executive director food services at Gardner Merchant; Forbes Mutch, editor of Caterer & Hotelkeeper; Tessa Fox, group food & equipment editor Caterer & Hotelkeeper and Catering Update; Arvid Jayal, Hotelympia exhibition director; and Sarah Harvey, Hotelympia marketing executive - scrutinised no fewer than 225 entries to come up with a shortlist of the most innovative new products to be shown at Hotelympia '98, February 9-13, at London's Earls Court.
The panel came up with 38 finalists across six main categories: food; drink; catering equipment; hospitality premises; health and leisure; and furniture and furnishings. All finalists will be visited on their stands by a judging panel on the afternoon of the first day of Hotelympia, Monday 9 February. Gold and silver medals will be awarded in each category and announced on the morning of Tuesday 10 February, while all 38 shortlisted products will be identified on their stands by a rosette.
The following products have been shortlisted for the Hotelympia '98 New Product Awards…
CATERING EQUIPMENT
This category was subdivided into three sections to cover heavy equipment, light equipment, and accessories.
HEAVY
Cooking systems dominated the heavy equipment section with three out of the four products shortlisted offering innovation in this field. The Aquatherm by Alto-Shaam from Equip Line was felt by judges to fit well with the growing popularity of cook-chill foods, and to offer impressive safety features. Aquatherm is a constant-temperature hot water bath which offers controlled regeneration of cooked and chilled pouch foods, including sauces and soups. Available in either the QC20 single-pot or QC40 dual-pot, each section is individually programable for the regeneration time required. In the QC40 one pot can be used for regeneration from chilled, and the other as a "hot hold" section, set at a lower temperature, says the company. Water fill requirements are automatically sensed.
The mini gas combi-oven from Rational UK impressed judges with its energy efficiency and space-saving features. The company claims that its CPC 61G model is the smallest gas combi ever manufactured and that, using Rational's exclusive ClimaPlus technology, it cooks food faster and uses significantly less power and water than conventional combis. The oven can be fully programed and allows for different portion sizes, automatically adjusting cooking times to match. Welbilt UK also offered what it claims to be a world first in the form of a gas-fired ceramic hob from its subsidiary company Technyform. Fired by two independent ceramic burners, it gives a temperature range of up to 500ºC. Again, energy efficiency impressed the judges - with the front burner on and the back burner off, there is a temperature gradient from front to back.
"Excellent space-saving potential," was the comment from one judge on the "Mixed Double" Kitchen/Dishwasher from Container Kitchen Systems. The module offers the core cooking and washing facilities for caterers who need temporary cover in a restricted space, says CKS. The module measures 2.9m x 8.6m, two-thirds of which is devoted to the kitchen, while a bulkhead separates this from the washing system in the other third. Safety features include an alarm system and emergency power cutoff button. The "Mixed Double" is fitted with gas and electric services.
LIGHT
The scale-inhibitor technology on Calomax's Cascade fully automatic counter-top catering water boiler marked this product out for the shortlist. "The problem with boilers often is that they scale up quickly and then lose efficiency," said one judge. The boiler has a maximum hourly output of 30 litres and has a removable casing, self-diagnostic servicing lights, and cool-to-touch outer casing.
The mobile docking station from PlusMinus offers caterers a space- and money-saving alternative to replacing old trolleys for meal distribution. The PlusMinus induction station can be inserted into the fully-loaded meal trolley underneath each tray, and a heating cycle of 8-10 minutes ensures the food has reached serving temperature. According to the manufacturers, it is compatible with every modern meal distribution system and requires no change to organisation structures in the kitchen.
Judges were intrigued by the Maestrowave Combi-Chef III Deluxe microwave from RH Hall Microwaves which offers caterers five cooking combinations - convection oven, microwave, grill, convection and microwave, and grill and microwave - in one. It takes metal baking tins and, says the company, is easy to operate and clean.
ACCESSORIES
Three cunning devices were shortlisted in the catering equipment accessories subsection, all offering quick and easy solutions to common catering dilemmas. From DB Quality Products, the Quash lipstick remover and glass polisher was a popular finalist. The prewash application comprises a foam pad with an antibacterial cleansing agent. Glasses are pushed into the applicator by hand, and grease is removed with a simple twist, says the company. No water or electrical supply is needed.
"Worth having in a large operation, as slicing is expensive if it is done badly," was how one judge described the tomato and citrus slicer (CTX) from Robot Coupe (UK). The slicer can also work for lemons, limes, kiwi fruit and other garnishes, making it ideal for use at the bar.
The Wrapmaster 4000 from Wrap Film Systems promises an end to screwed up bits of wasted food-wrap, and won approval from all the judges. The dispenser cuts film, foil and paper wrapping materials precisely, to give a saving of up to 35% on material costs, the company says. The dispenser is dishwasher-proof and can be wall mounted or stand-alone.
FURNITURE & FURNISHINGS
This category was also split three ways to accommodate furniture, textiles and tableware, and interior accessories.
FURNITURE
"Practical and stylish" was the comment from one judge about the stain-proof "terracotta" tables and table tops from Capital Garden Products. The tables are lighter than terracotta but still sturdy, the round tables seating six comfortably. They are manufactured from fibreglass and a special treatment means spilt hot coffee, red wine, gravy, etc can simply be wiped off, leaving no stains.
The Octavian collection of chairs from Morris of Glasgow "would definitely be a talking point", said one judge. The collection of four high- and four low-back chairs are ideal for the pub, club, bar, café and restaurant sector, and are described as "seating with a statement" by the manufacturers.
The modern design of the Axis Lectern from Smartwall's Da Vinci range appealed to all the judges. The contemporary, angular design was developed to be simple in form, but dramatic and stylish in appearance. The glass can be embossed with a company logo, and the veneer finish chosen to match existing furniture.
TEXTILES AND TABLEWARE
Churchill Hotelware was considered by judges to be "listening to where the market is going" in the launch of the Accents collection of mix-and-match tableware. The collection, which comprises 16 items in a choice of three vibrant designs - Salsa, Navaho and Sea ‘n' Sand - are intended to work with whiteware to create an individual themed look and transform a dining area at minimum cost.
Competition in this area was fierce, however, and the judges also shortlisted a range of service plates from Dudson, that they believed to be "mirroring fashion trends". The 23 designs include zebra and leopard patterned plates, country themes and classical looks.
Judges were intrigued by the Loom Tex carpet from Lloyd Loom Furniture of Spalding, a carpet that, the company says, is entirely natural, woven from twisted paper and linen and edged with cotton. The carpet, which has a natural wax finish to prevent staining, is available in eight colours and four designs.
Robert Welch Design's Sea Drift cutlery range was praised by judges for its "sleek style". The hollow handles of the knives, and the curve of the spoon and fork tails are designed to fit the hand comfortably, and the knives are made from a hardened stainless steel that maintains a sharp cutting edge.
The unusual and contemporary design of Elia's Jester Cutlery from Elia International (Zojirushi Sales & Services) impressed judges. The 16 items, which feature a spherical tip design, co-ordinate with any tableware or colour scheme to create a modern table, says the company.
INTERIOR ACCESSORIES
The Talentofill combined bath fill, waste and overflow unit was described by judges as an "interesting and very different idea" to save space in the bathroom. Developed by Grohe Water Technology, the Talentofill means there is no need for a plug, tap or overflow outlet. It has already proved popular with European hotel developers.
Already a recognised consumer brand, the Neutrogena range of skin and hair care products from Pacific Direct was welcomed by judges as a potential cost saver for hoteliers. All product is biodegradable and the bottles are recyclable, says the company, thus satisfying the increasingly important "green" agenda, while the unisex fragrance and mild formula will appeal to all.
FOOD
Ten new products for caterers made the final shortlist in the food category out of 61 original entries.
A range of fruit purées from Baxters of Speyside, developed not to skin over or separate on the plate, won praise from the judges. The purées are available in four flavours - strawberry, mango, raspberry and blackcurrant - and can be used in a variety of applications from base sauces for fruit fools and syrups to an ingredient in game marinades.
Candy Cards from The Candy Group caused a "how do they do that?" reaction from the judges. The Candy Cards are Belgian chocolates which can be printed with a hotel and restaurant logo, sales message or photograph. They can even be used for business cards, says the company.
Tastebuds were whetted by Bianco Sottobosco cheese from Crowson & Son. The soft cheese is made in northern Italy from cows' and goats' milk and fresh truffles, and is matured for 50 days. Also from Crowson & Son, the Liquid Herbs concept proved popular. The ready-to-use herbs are made from essential oils with added water.
The ever-popular banoffi pie has made it to the snack market thanks to the latest product from The Fabulous Bakin' Boys. The Banoffin is a jumbo-sized muffin and the first to be topped with caramel, says the company. It is baked with fresh bananas and packed with toffee chunks. "Sounds delicious," was the comment from judges. Judges were attracted by the portion control offered by the Cooked Egg Patties from Framptons. Designed to be used in a burger-type application, the patties can be additions to meat or vegetable burgers, or even replacements. They are quick to cook from frozen, says the company.
M&J Seafoods has tapped into the demanding children's catering market with the launch of its Whopping Great Tiddlers, described as a fun alternative to fish fingers or fish cakes for six- to 10-year-olds. The 2oz chunks of cod or hake are coated in a light crumb and are easy for children to eat with their fingers.
The game stock base from Major International appealed to judges for providing a quick, convenient stock solution but an intense flavour for game dishes at the same time. Designed for use in gravies, casseroles, pies, soups, pasta and rice dishes, the stock is free of artificial additives, says Major. It is supplied in paste form, requiring just a couple of teaspoons to give a litre of ready stock.
"An interesting combination of flavours," was how one judge described the Cranberry and Papaya Crisp from Peppercorn's Natural Food Provision. Aimed at the breakfast buffet, it is a blend of honey, oats, toasted coconut and roasted hazelnuts with chunks of papaya and cranberry pieces and can be served hot or cold.
Another breakfast product to be shortlisted is Rumblers from Simple Simon Food. The convenience of the concept - a pack containing cereals, 125ml of fresh milk, a bowl and spoon - appealed to judges, who saw particular applications for the product for airlines. Four varieties are available.
DRINK
Innovation on the equipment front characterised the four shortlisted products in the drink category this year.
The Saquella Espresso Pod System from Café Express was hailed by judges as a great idea for low-flow locations such as meeting rooms, offices, and smaller restaurants. Described by the manufacturers as enabling even beginners to prepare espresso and cappuccino coffee, the system requires no plumbing.
The stylish Italian design of the Ze Pe Juice Dispenser from Goldcroft attracted the judges' attention. Finished in American cherry wood, acrylic and with a chrome trim, the dispenser is designed to keep juice chilled for up to three hours by means of an acrylic ice tube insert.
The milk dispenser, one of Pasadele International's Frilich Klassik black-and-white range, caught the judges' eyes as a solution to how to present milk in a catering environment. "Milk is often badly served, but this is good, it looks fresh," said one judge. The range includes juice dispensers, cereal flutes and jam jars.
New from Splendid Trading is the Neon range of glasses, spirit measures and clip mats, designed to make the most of the backbar area in nightclubs, and to give customers a striking glass to drink from. The Hiball glass has been designed in neon colours and reusable plastic, and added glitter disguises scratch marks; the ultraviolet reactive plastic wine glasses are available in a range of colours; and the clip mats and spirit measures both glow under UV light to brighten the backbar area. "Very dramatic and impactful," said one judge.
HOSPITALITY PREMISES
Two products from the 11 originally submitted made it to the final shortlist in this category.
The Radio Intrusion Alert from Bell Technologies is a portable radio-based system designed to protect valuable equipment in conference rooms. The system requires no cabling, just positioning in the room and turning on, and can be moved from room to room as needed. A receiver panel in the reception or security office will identify unauthorised entry.
Clean-Trace from Biotrace offered a practical solution to a topical problem, judges said. The single-action surface cleanliness test is the quickest and most reliable test available, the company claims, enabling caterers to check for cleanliness in seconds before production begins, thereby reducing the risk of food hygiene scares.
HEALTH AND LEISURE
Two new products made the finals in the new health and leisure category.
The Lite-Step Dance Floor from Lightzone Distribution appealed as a fun solution to venues wanting to adapt a room quickly and easily for a dance. The floor comprises interlocking metre-square panels and low-voltage lights, which can be either all on or chasing to produce dramatic effects.
"A good solution if space is at a premium," was the comment from one judge about the Vectra 4800 Multi-gym from from The Ultimate In Fitness. The gym enables up to four users to exercise at a time on 30 different exercises, and the company claims it is the only compact multi-gym designed for hotels and light institutions. n
