Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector.
Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC).
She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book.
She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter.
Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler.
It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
Tableware and glassware: fit for Instagram
With the rise of social media, hotels are paying greater attention to their table settings to provide guests with the finest Instagram moments. HN spoke to five hospitality experts to find out how they select their tableware and glassware.
How do you choose the finest tableware and glassware for your hotel or venue?
The choice of tablecloths and glassware for a restaurant can affect many aspects of the hotel. We need to match the concept, ambience and location together with the colors and inspirational atmosphere. Furthermore, we need to be conscious of the exposure on social media.
What should a procurement manager look out for when purchasing these items?
We need to maintain the efficiency of the operation based on value for money and maintenance of the items. The quality of your tablecloths and glassware must match the level of your restaurant.
How do you choose the finest tableware and glassware?
While choosing the glassware, tableware, cutlery and crockery, the concept brand ethos needs to be very well defined. The items chosen need to have added value and must be innovative and unique. The focus should be on the brand of tableware and glassware, making sure it is in sync with what the concept represents.
How do you select the best tableware and glassware supplier?
Previous dealing with the supplier is vital to ensure that the delivery will be prompt and that the supplier has a good reputation in the market.
Are there any new tableware and glassware trends to look out for?
At any given point in time, the trend would always be value for money and cohesive quality syncing well with the brand.
How do you choose the finest tableware and glassware for your hotel or venue?
How do you choose the finest tableware and glassware for your hotel or venue? It is always your menu that drives food service ware choices. When we develop concepts, we build brand guidelines as well as product presentation guidelines. A mood board is created, leading creative teams and chefs toward a final plating style. While creative presentations and creative tableware is pretty much the norm in this Instagram-driven world, we also need to ensure that the chosen product is food safe, commercially built to last and has the right price point.
What should a procurement manager look out for when purchasing these items?
Procurement managers should build long-term relationships with suppliers and visit trade exhibitions abroad to find the best possible options. However, one must keep in mind that the lead time is usually 60 to 90 days to receive shipments of orders. If restaurants are procuring closer to the opening, they have great options with leading local commercial brands like RAK porcelain for simpler, strong and sturdy lines. The procurement manager should plan in advance and ensure samples are checked before orders are placed, the product is food safe, resilient and not over exposed in the market.
How do you choose the best tableware and glassware for your hotel or venue?
Quality, durability, functionality, aesthetics, budget, purpose, quantity and availability together determine the selection. Don’t expect five-star flatware in a two-star hotel; the opposite is also true. It is a matter of guest expectations and creating that wow factor, because one eats with the eyes first.
What should a procurement manager look out for when purchasing these items?
It is important for procurement managers to find the material that best suits the establishment’s needs, brand guidelines, style preference and budget. As an example, products that are resistant to knocks are great for everyday use.
Are there any new tableware and glassware trends to look out for?
We have been seeing a strong trend toward the use of natural materials in conjunction with porcelain pieces for the presentation of dishes. There is great emphasis on design. Often unusual shapes and sizes, colored glassware and contemporary design are preferred in the right settings to create a distinctive ambience and mood.
How do you choose the finest tableware and glassware for your hotel or venue?
We look for excellent product quality and durability. Everything we use should match the five-star setting at Park Rotana. We follow Rotana guidelines even with our tableware and glassware to ensure great dining experiences for our guests. Also, we choose from reliable suppliers who provide competitive prices and timely delivery.
How do you select the best tableware and glassware supplier?
The key factors in choosing the best tableware and glassware supplier for us include product quality, reliability and competitive prices. Our suppliers should be reliable and able to deliver the best quality products in line with market pricing within the agreed timelines.
Are there any new tableware and glassware trends to look out for?
We always look into the latest trends while selecting items for the hotel and purchase based on what will match with our requirements. Sustainability, though not a new trend, is something being considered. Products that have been manufactured responsibly — sourcing from local suppliers to support local business — eco-friendliness of products and durability are what we are looking into, even with tableware and glassware in line with our Rotana Earth program.
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Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.