There are changes to how, where and when people consume their food and place settings are also changing. At least temporarily: this is not what you would exactly call a revolution. The groundwork – shifting towards sustainability, design, practicality, textures that depict nature – had already been done. Now companies are making certain adjustments to adapt to the changing times. And innovation is their guide.

“It’s the driving force behind our companies: thanks to research and development in the technological and stylistic fields we are able to keep on offering stimuli to the sector, with advanced production runs that cater to market trends,” says Barbara Cincotto, head of Ho.Re.Ca. sales for Arcturus Group.

And while Sambonet is continuing to focus on aesthetics and functionality in a multitude of colours and special finishes, with a mixture of new designs and reinterpretations of best sellers, Rosenthal is concentrating on texture and colour, gearing its design output towards a more informal kind of product, with something of a “hand-made” look to it. The brand is trying out new glazing techniques for its porcelain to create a very differentiated line of products that feature a whole range of moods, styles and types of use.

“Along with product innovation we are also seeing investments in the creation of commercial opportunities and services for customers,” Cincotto goes on. “For example with the introduction of new drop shipment solutions. Remote working and more modern software infrastructures are the cornerstone of our Digital Transformation process involving all the brands in our group, stepping up the assistance and support we give in order to cater to all our partners’ needs.”

Rak Porcelain has been working on the temporary “disappearance” of the buffet by offering solutions that promise a safe food safe presentation/service, which is basically about addressing the concerns customers have when they eat out now.

“All hospitality sectors will be involved in this change,” the company explains. “We propose lines with combinations of plates and bowls that stand out for their hygiene, safety and design.” There are interesting lids for closed buffets that can also be used as plates. Porcelain is being presented as a material that is “sustainable and provides an efficient service, guaranteeing the food cost and comfort of customers.”

They are multi-functional lines to be used at various moments during the day (from breakfast to dinner), and they make it possible to prepare, plan in advance and reduce waste (a major problem with traditional buffets), which is also reassuring for customers.