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Can
ada
Post
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ions
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l Agr
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October 2019
GREENGo
Cleaning up withECO-FRIENDLY HOUSEWARES
SMART TRENDS INSUSTAINABLE LIVING
WHAT'S HOT in COUNTERTOP COOKING
APPLIANCES
HIGHLIGHTS FROM
+
DINNER FOR TWO. OR TWENTY-TWO.
Make any meal unforgettable
with Le Creuset.
LeCreuset.ca
HOME STYLE MAGAZINE 3
Contents
Features22 Top trends to watch to 2020
We explore a few of the trends in retail and consumer behaviour that could impact your business in the year ahead.
32 Turkish store takes the prizeMichelle Hespe profiles Porland, the Turkish winner of the 2019 Global gia award.
42 Striving for sustainable retailingA look at how retailers are going green across Canada and a review of some of thehottest eco-friendly housewares on the market.
56 Toronto Gift + Home Market reviewA look back at the some of the highlights from the redesigned Toronto show.
We feature the outstanding merchandising of Porland of Turkey on page 32.
58
19
14
16
New Product Reviews
44 Eco-friendly housewares
48 Countertop cooking appliances
4 OCTOBER 2019
October 2019Volume 30 • Number 5
PUBLISHER & EDITOR
Laurie O’HalloranPhone (905) 338-0799
EDITORIAL CONTRIBUTORS
Candace SutcliffeJane Zatylny
Haley O’Halloran
GRAPHIC DESIGN & AD PRODUCTION
Robin Forsyth
FINANCIAL DIRECTOR
Claire Girard
PRINTED BY
R.R. Donnelley
HOME STYLE is published five times a year by
Lorell Communications Inc.422 Scarsdale CrescentOakville, ON L6L 3W7
www.homestylemag.ca
Canadian Publication Mail Sales ProductAgreement No. 40011823
Canadian Home Style Magazine is a registeredtrademark of Lorell Communications Inc. Themagazine is distributed on a controlled basis to
4,000 Canadian housewares buyers, retailers,vendors, and others related to the industry.
All material is protected by copyright
SUBSCRIPTIONSOffered on a limited basis only to
qualified recipients in the Canadianhousewares industry. Contact Laurie
O’Halloran at 905-338-0799 for details.Others are directed to the digital edition at:
www.homestylemag.ca
MEMBER OF
Canadian Gift AssociationInternational Housewares Association
Proud sponsor of:
Twist cleaning products from BradshawHome Canada are made with 100% plant-based materials. For a review of what’snew in green housewares, see page 44.
On our cover
Departments6
Calendar of Events
8Opening Lines
10People in the News
12News in Review
16Vendors in the News
21Show Business
28Retail Viewpoint
61Advertisers Index
62Industry Interview
50
44
Made for Canadiansby Canadians
LIMI
TED LIFETIME WARRANTY
GA
RANTIE LIMITÉE À VIE
Meyer’s Prince Edward Island made stainless steel
cookware and PEI Chef Michael Smith give retailers
a competitive edge.
With a wide selection of quality stainless steel cookware made right here in Canada and a partnership
with one of Canada’s most renowned and popular chefs, Meyer Cookware can help your store stand
out from the competition.
For more about Meyer Canada 1-855-PEIPANS • meyercanada.ca
Trade Show Calendar
November 6 to 8, 2019eRETAILER SUMMIT
Kimpton Hotel Monaco, Chicago
Contact Sonya Ruff Jarvis at 203-295-3385
February 7 to 11, 2020AMBIENTE- FRANKFURT FAIR
Messe Frankfurt Exhibition Centre
Contact [email protected]
March 14 to 17, 2020THE INSPIRED HOME SHOW
IHA’s Global Home + Housewares MarketMcCormick Place, Chicago
Contact the International Housewares Association
Visit TheInspiredHomeShow.com
January 14 to 21, 2020ATLANTA INTERNATIONAL GIFT &
HOME FURNISHINGS MARKETAmericas Mart, Atlanta, Georgia
Call 800-ATL-MART or visit www.americasmart.com
January 26 to 30, 2020TORONTO GIFT & HOME MARKETToronto International Centre/Congress Centre
Contact the Canadian Gift Association at cangift.org
Call 416-679-0170
January 26 to 30, 2020LAS VEGAS MARKET
World Market Center, Las Vegas, Nevada
Visit www.lasvegasmarket.com
6 OCTOBER 2019
las vegas marketJANUARY�26 -30 , � 2020
Register Today at LasVegasMarket.com
On the horizon awaits our spectacular collection of furnishings and alluring objects for every home and lifestyle.
Satisfy all your comfort food cravings with Hamilton Beach.
hamiltonbeach.ca © 2019 Hamilton Beach Brands, Inc.
Temperatures are dropping. Comfort food cravings are rising.We’ve got everything to make all your favourites.
Hamilton Beach® Compact Multi Cooker For smaller households with limited storage or counter top space.
Hamilton Beach® Sure-Crisp™ Digital Air Fryer Toaster Oven with Rotisserie A combination toaster oven and air fry oven with easy-to-use intuitive controls.
Hamilton Beach® Multi-function Pressure CookerMulti-function with TrueSlow™technology and unique steam release button.
Nothing says fall like soups and stews and slow-cooked meals. Our lineup includes air fryers, multi cookers and slow cookers. And our expertise in slow cookers means your family’s favourites will be as ‘easy’ as they are delicious.
8 OCTOBER 2019
We in the western world have become addicted tothe vapid accumulation of stuff. But now, as over-consumption threatens our planet, we are all re-
thinking how much ‘stuff’ really need.The roots of our materialism can be traced back to the very
beginnings of society. As explained by psychologist BruceHood in his excellent book Possessed, the promise of new pos-sessions is a powerful driving force for consumers. Evolutionhas cultivated that force and wired into our brain is the needto be accepted and valued. There is more pressure than everto be seen as successful, and someone who owns a lot of things can be seen that way.
There are many factors that have contributed to climate change, but Bruce Hoodclaims the major one is this overconsumption and the relentless pursuit of things wedon’t really need, especially when they can’t be recycled. The real culprits are plas-tic bottles and bags, of course. This was made clear when explorer Victor Vescovorecently landed his submersible at the seabed’s deepest spot, the fearsome MarianaTrench. And what was the first thing his crew discovered nearly 11 kilometresbelow the surface of the Pacific Ocean? A plastic bag.
Back in 1992, a container ship travelling from China to the U.S. capsized after hit-ting bad weather. It was carrying a cargo of 28,000 yellow rubber ducks and thoseducks were eventually found uniformly distributed right around the world. The im-pact of our wasteful habits is even more far reaching then we could have imagined.
In 2010 alone, almost 10 million tonnes of plastic waste entered the ocean. Over-all, we mass produced 7.8 billion tonnes of plastic between 1950 and 2015, but morethan half of that has been since 2000. And 10% of that has gone into landfills.
Incredibly, just five countries are responsible for more than half (54%) of theworld’s mismanaged plastic trash in the world: China, Indonesia, the Philippines,Vietnam and Sri Lanka. Fortunately, Canada isn’t even in the top 20 (the U.S. isnumber 20). That means Canadian suppliers and retailers can take a leadership rolein changing the way people use and dispose of plastic housewares products.
In addition to packaging modifications, there are three key segments in thehousewares industry with plenty of potential. The first is water bottles. Though thecategory is pretty crowded, 50% of recyclable bottles still end up in landfills everyyear, for a total of 65 million wasted water bottles. That leaves a lot of potential forgrowth in more stylish, eco-friendly and thermal insulated water bottles.
The second area is disposable tableware (plates, flatware and straws). Thoughsome companies have created biodegradeable, single use cutlery, many versionstake decades to decompose. The application of newer, sustainable materials such asbamboo, paper and sugar cane presents a tremendous opportunity for marketers.
Food wrap and storage is another area where housewares vendors are making adifference. It’s estimated the average family uses 500 sandwich bags a year. And ifwe collected all the plastic wrap we’ve used in the last 70 years we could cover theentire planet! Consumers are responding to viable alternatives such as was paperand beeswax – now available in beautiful colours and patterns
When plastic was invented, it was designed as a material that would last forev-er. Unfortunately, nobody really thought of what that meant for our planet. Today,by focusing on innovative, sustainable materials, the housewares industry has anopportunity to make a profit – and make a difference.
Opening Lines
– Laurie O’[email protected]
The perfect ingredient for your Holiday Baking!
Bundt® SIGNATURE CAST
BAKEWARE
Green is good
10 OCTOBER 2019
People In The News
• Breville Canada has opened a newshowroom serving the Greater Torontoarea. It’s located at 300 Town CentreBlvd, Suite 201, Markham, Ontario.
• Home Hardware Stores recently an-nounced the appointment of RobWallace as Vice-president, Marketing.Wallace has been senior director, mar-keting, since 2015. He will assume over-all responsibility for the company’smarketing strategy in his new role. Inaddition, after a buyer realignment athead office, Sharon Huver is the newsmall appliance buyer. She replacesMike Zuk, who is now buying BBQs,outdoor furniture and Christmas/sea-sonal products.
• Greg Cairo has been named CEO at LeCreuset Of America. He replaces FayeGooding, who retired from the compa-ny in April. Cairo spent the last 13 yearsof his career with Groupe SEB.
• Paul Wood has been named to succeedThomas Haig as President of GiantTiger. He is currently Executive Vice-president and CFO. Haig is retiring afterserving as president since 2015.
• The Legacy Companies has namedveteran housewares executive Jay Zilin-skas President of the consumer division.
•Williams-Sonoma President JanetHayes resigned in August. She had beenwith the company since 2007.
• Howard Steidle Jr., CEO of JohnRitzenthaler Co., has been elected aschairman of the International House-wares Association’s board of directors.In addition, William Endres, President ofSelect Brands, was elected vice-chair-man/chairman-elect; and Yvette Laugi-er, managing director, Peugeot SaveursNorth America, was elected treasurer.
All officers serve one-year terms from
October 1, 2019, to September 30, 2020.The IHA board also elected two new
board members; Paul Cosaro, CEO, Pic-nic Time Family of Brands; and KavitaShukla, CEO of The Freshglow Co.
• Retired housewares industry veteranGeorge Bolton passed away on July22nd in Kingston, Ontario. He was 71.George spent most of his career withCharlescraft before joining Rival, wherehe worked with Gerry Byle for a fewyears. “He was a hard-working, honest,positive and happy man,” says Gerry.“He always had a smile on his face andwas respected by all his customers.”
He leaves behind his wife Yvonne,two children and two grandchildren.
• Don Swinburne, the former co-ownerof Family Communications, publisherand bon vivant, passed away on Sep-tember 3rd at the age of 70.
After compiling a book titled TogetherWe Stand and working as a literarypackager, Don joined Family Communi-cations in 1982. In January 2004, he pub-lished a 784-page edition of Today’sBride. It was a record size for a magazinethat has never been beaten.
On a personal note, during his tenureas publisher of Today’s Bride magazine,Don was a strong sup-porter and good friend tous. He created a ‘partner-ship program’ for ourmutual advertisers thatwas an integral part ofHome Style’s success.Over the years, he hiredand trained some of thebest sales reps I’ve everhad the pleasure of working with.
Don was a kind and generous manwho was always eager to try somethingnew or different. We worked closely to-gether for almost 20 years and enjoyedmany rewards as a result of our rela-tionship. Don knew how to live thegood life and I will always be gratefulfor his guidance and valuable advice.
He leaves behind his loving wifeEvelina and six children he adored,
– L. O’Halloran
For more information on these products, contact Trudeau Corporation at 1-800-878-3328 or visit TRUDEAU.COM
Trudeau’s glassware is renowned for its quality. Now, just in time for the holiday season, we introduce the Gala collection. With their thin, tempered, laser-cut rims and brilliant shine, these exquisite crystal glasses will dress up a festive table and impress guests.
INTRODUCING GALAElegant European Glassware
12 OCTOBER 2019
Industry News & Notes
Crate & Barrel will expand its in-storerestaurant concept, The Table at Crate,to as many as 15 locations after thefirst proved popular in Chicago. Theconcept, created with CornerstoneRestaurant Group, shows off the retail-er's kitchen and dining products, near-ly all of which are for sale.
Rick Fielden retiresAfter 44 years in sales – 30 sellingsmall appliances – Rick Fielden has de-cided to retire at the end of this year.
A familiar figurein the house-wares industry,Rick started sell-ing paper prod-ucts in 1975 atthe age of 23.He started sell-ing gas barbe-cues at Shep-
herd in 1979 and stayed until 1990,when he moved to Bunn-O-Matic.
After Bunn he went to Moulinex, thenRival/Bionaire, which was purchasedby the Holmes Group and, then JardenConsumer Solutions. Rick started his own sales agency rep-
resenting Deni appliances and, for thelast six years, Salton Canada.
“The best part of my career has beenthe friends I made along the way,” saysRick. “This industry has some incredi-ble people, both buyers and sellers,and I was fortunate to be a part of it.”
Jason Hutton of Salton, who workedclosely with Rick, says “he’s a fun, car-ing, honest guy. As a rep, he was al-ways available, fact finding and bring-ing solutions that were relevant to theaccount and the market.”
More Canadians usedevices to purchaseNinety-four percent of Canadian shop-pers will use a smartphone or tabletwhen holiday shopping this year, andalmost two and five plan to use theirmobile device to make a purchase.That’s one of the insights from a newholiday shopper study exploring howCanadians will shop and how muchthey plan to spend during the busiestshopping seasons of the year.
A number of Canadians are usingtheir laptops, desktops, mobile devicesand tablets for various shopping tasksbeyond making a purchase, including
finding coupons, managing wishlists,reading reviews and comparing prices.
The study, by marketing intelligencecompany MiQ finds that Canadiansplan to begin shopping for the holidaysaround the same time as Americans, de-spite celebrating Thanksgiving nearly amonth earlier. The peak shopping peri-od is expected to begin in Novemberand run through December, with 77% ofrespondents still anticipating havingsome buying to do during the finalmonth of the year. Fourteen percent ofCanadians were expected to begin shop-ping in September while 11% and 8%hoping to finish during October andNovember, respectively.
Roughly four out of five Canadiansplan to shop on Black Friday, CyberMonday or Boxing Day this year, and51% plan to shop during all three. Over-all, 13% of Canadians believe they willspend more than $1,000 on shoppingover the course of the season.
MiQ found 66% of Canadians plan tospend around the same in 2019 as theydid last year. Moreover, the proportionof consumers expecting to spend more(19%) or less (15%) than the previousyear is about the same as in 2018.
Bourdain keepsakesto be auctioned off
Fifteen months after the death of food-world icon Anthony Bourdain, a collec-tion of more than 200 of his personal be-longings will be auctioned off in Octo-ber. Forty percent of the proceeds fromthe auction will be donated to Bour-dain’s alma mater the Culinary Instituteof America and its newly establishedAnthony Bourdain Legacy Scholarship,which provides grant money to stu-dents who pursue a study-abroad or aglobal cuisines program. The remainderof the proceeds will go to Bourdain’swife, Ottavia Busia-Bourdain (they wereseparated at the time of his death), andtheir daughter, Ariane.
The collection of items for sale —which includes a custom Bob Kramersteel and meteorite chef’s knife, expect-ed to fetch the highest price of the set,
per the Times — reflects Bourdain’staste for elegance and culture.
In addition to the knife, the onlineauction will include:• A mid-century Peter Lovig Nielsendesk, which Bourdain used to write;• Original typed manuscript or earlydraft for Bourdain’s novel turned filmBone in the Throat;• A script for The Simpsons episode“The Food Wife” (in which Bourdainmade a guest appearance as himself),with signed inscriptions to Bourdain;• Chrome duck press from the Parisepisode of The Layover;• A silver and bronze sculpture of theMichelin Man;• A jacket with a special patch, a giftfrom the U.S. Navy after the U.S.S.Nashville helped evacuate Bourdainfrom Beirut after the 2006 Israeli-Lebanese conflict broke out
Auctioneer Lark Mason, known forhis appearances on PBS’s AntiquesRoadshow, estimates that the total mar-ket value of the collection is between$200,000 and $400,000.
Few business ownershave succession plan
A new report from the Canadian Feder-ation of Independent Business shows47% of small or mid-size business own-ers intend to exit their business in thenext five years and 72% plan to leavewithin a decade. That means over $1.5trillion in assets will be changing hands.However, only 8% of owners have a for-mal, written succession plan in place.More than half (51%) have no plan at alland 41% have an informal plan. Evenso, 62% say they rely on the sale of theirbusiness to fund their retirement.
14 OCTOBER 2019
Retail Anniversary
Jill’s Table celebrates20 years in London
Jill’s Table, the premier food and kitchen-ware shop in London, Ontario, held a spe-cial party on October 2nd to celebrate its20th anniversary.
Owner Jill Wilcox opened her shop inthe corner of London’s Covent GardenMarket in 1999 before relocating to herpresent location on King Street.
Over the past two decades, with herverve for life and entrepreneurial spirit,Jill has made her store a regional destina-tion for foodies. She eagerly promotesand sells Canadian handmade productand creates exceptional gift baskets.
Jill’s continues to be a community foodhub, showcasing local food artisans, pro-viding in-store demonstrations and culi-nary and travel advice. Since 2009, Jill hasalso found the time to host food and winetours to France, Italy and Portugal. In thenear future, she will be adding tours toIreland and Spain.
In 2012, Jill started the Jill WilcoxFoundation as a way of giving back to thelocal community with 100% of all fundsraised going to help woman and childrenin food-related initiatives.
Over the years, Jill has been recognizedfor her leadership in business, with awardssuch as the YMCA Woman of Excellence,London Chamber of Commerce BusinessAchievement award and the Canadian GiftAssociation Retailer of the Year.
This fall, Jill’s Kitchen will launch its24th year of cooking classes, with a fullline-up of demonstrations and hands-onclasses. Home Style congratulates Jill for 20years as a retail leader in our industry.
Clockwise from above: Jill with her personallyengraved mug from Sophie Conran, presentedby Ralph Berry; Jill’s “A-team” includes, left toright, Kelly Davis, Ruth-Ann Shantz, CarolGrimes, Ran Ai, Steph Smith and Madisyn Fish-er; sales agent Harvey Geiger with Judy Mageeand Jill; and Nellie Haig and Jill.
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DISCOVER MORE AT VICTORINOX.COM
16 OCTOBER 2019
Vendors In The News
SMEG held a special cocktail party attheir head office last July to officiallykick off the upcoming Culinary Show-down. On November 9th, EpilepsySouth Central Ontario will host the in-augural showdown with an all-star line-up of celebrity chefs. These chefs willjoin the top 50 fundraising foodies (di-vided into five teams) to compete for theCulinary Showdown Trophy. Hosted byJohn O’Hurley, the event features chefssuch as Michael Smith, Massimo Capraand Mary Berg. SMEG is one of severalsponsors. For more information visitwww.theculinaryshowdown.com
Cocktail party kicks off Culinary Showdown
Doug Eglington, chairman of Euroline Appli-ances, left, is shown with celebrity chef Massi-mo Capra, Gisela Mussen of Euroline andGlenda Ogley, assistant to Chef Massimo.
Home Style publisher Laurie O’Halloran withJohn O’Hurley, host of the upcoming CulinaryShowdown (and formerly of Seinfeld).
Counseltron unveiled the Lodge Blacklockseries of cookware offering new metallur-gy properties at the recent Toronto Gift +Home Market. Each pan is triple seasonedand features lightweight, durable crafts-manship. It includes four skillets, a 12-inchgrill pan, a two-burner griddle and a 5.5-quart Dutch Oven, all with a natural finishand a comfortable handle.
Portmeirion Groupbuys Nambe
Portmeirion Group in the U.S. has ac-quired Nambé, supplier of contempo-rary tableware and giftware. Distrib-uted by the Royal Selangor Group inCanada, Portmeirion is home to brandssuch as Spode, Royal Worcester, Pim-pernel and the candle company, Wax,which it acquired in 2016.
Nambé has recently expanded its as-sortment to include barware, stemwareand glassware, as well as giftware,adding to its casual, contemporary takeon dinnerware and flatware.
Libbey reorganizesfor global growth
Libbey is kicking off a corporate organi-zational realignment plan that is de-signed to drive improved performanceand growth. Company officials in theU.S. say the plan is expected to reduceannual pre-tax run-rate costs by approx-imately $9 million to $11 million.
The goals is to leverage Libbey’ssales and channel expertise to drive syn-ergies and growth across the UnitedStates, Canada and Latin America.
A cast iron upgrade
Josh Schachter, left, and Brian Schachter of Coun-seltron, with the Blacklock display merchandiser.
After almost a decade on the rise, thenet worth of the average Canadianhousehold fell in 2018. Faced withshrinking pensions, growing debt-loads and declining liquid assets, theaverage Canadian net worth droppedby $7,594, or 1.1%, to $678,792.Increases in the housing market insome parts of Canada were offset bythe 2018 stock market correction.Debt levels increased by an averageof 2.3%.
18 OCTOBER 2019
JURA opens state-of-the-art Hospitality CentreThe innovative and interactive state-of-the-art JURA Hospitality Centre in Missis-sauga was unveiled this past Septemberwith a ribbon cutting ceremony and cock-tail reception. The centre introduces the lat-est JURA service technologies to provideJURA customers in Canada with the ulti-mate service experience (see photo above.)
The Centre was specifically designedwith the JURA customer in mind. It fea-tures an ultra-modern showroom that
showcases both JURA home/residentialand professional machines. However, thecentre is also defined by the service tech-nologies and programs that clearly setJURA apart as an industry leader in thepremium coffee segment.
The dedication to service excellence andprecision is easy to see from the first mo-ment you enter the Centre, but this pris-tine and modern look is supported byservice programs that are unique and in-
dustry leading in North America.JURA 24/7: If a JURA machine requiresmaintenance or repair, after regular busi-ness hours, customers can take advantageof the new JURA 24/7 Service availableoutside of the regular operating hours ofthe Hospitality Centre. JURA customersnow have the option of securely droppingoff their machine in one of the four 24/7deposit boxes located in front of the en-trance. (See photo bottom left corner.)JURA Live: This fall, the company willlaunch the avant-garde JURA Live! Thisexciting new service provides retailers andpotential customers with a direct connec-tion to the JURA Live studio, housed in theHospitality Centre. Retailers and potentialcustomers can get expert advice, via videophone or video chat, from a professionalJURA consultant. The consultants will pro-vide a personal demonstration of anyJURA machine, anywhere in Canada.They can also refer potential customers toan authorized JURA retailer nearby for ataste experience. (See photo bottom right.)JURA Concierge: Drive thru service?Well not quite, but almost. Customers canpull up beside the handsome JURAConcierge tower, just outside the Hospital-ity Centre entrance, press the button forservice and voilà! A professional and help-ful JURA Representative will come out togreet customers with a cart for their ma-chine to ensure easy and safe transport toone of the many service desks where ini-tial machine diagnostics take place insidethe centre. JURA Service Live: Like its JURA Livecounterpart, this live service allows for adirect connection to a JURA consultant. Inthis case, the focus is on troubleshootingand addressing any potential usage issues.JURA Service Live will also be utilized fortraining programs with retailers and pro-fessional customers as well. (Above left.)
Shown cutting theribbon are Joe Di
Donato and parents, Dora and
Mike Di Donato(founders of Faema
Canada), Lorenzoand Rocco Di
Donato, EmanuelProbst (centre), CEOof Jura Switzerland,and Salome Meyer,Swiss Ambassador
to Canada.
HOME STYLE MAGAZINE 19
Vendors In The News
CANADIAN HOME INTEL Unparalleled Data and Insights
Ready to learn more about home and housewares in Canada?Visit npdgroup.ca/go/housewares or email [email protected].
SMALL APPLIANCES Kitchen Appliances | Personal Care | Home Environment
MAJOR APPLIANCES Refrigerators | Stoves, Ovens, Cooktops | Dishwashers | Washing Machines | Dryers
HOUSEWARES Bakeware | Beverageware | Cookware | Cutlery | Dinnerware | Flatware | Food Storage | Gadgets
Opening night party!
Left to right: Victoria Forsyth and Mark Ivany ofBig Eric’s in Nova Scotia with Jeff Mouckley ofWorld Class Promotions.
David Ou and Mercedes Simas of Beanwise.Modestino Carbone of Faema Canada withLaurie O’Halloran of Home Style Magazine.
Joe DiDonato of Jura Canada with his wifeNina, son Joey and daughter Lexi.
To celebrate these cutting edge service pro-grams, FAEMA Canada (the official distrib-utor of JURA in Canada) hosted a two dayProduct Conference in September to offi-cially open the new JURA Hospitality Cen-tre and introduce Canadian retailers to thecompany’s latest machines. With represen-tatives from Switzerland, Canada, the U.S.and Mexico, the event opened with an out-door red-carpet reception, followed by afull tour. Day two featured some excitingpresentations on the new GIGA 6, ENA 8,and E8 JURA machines that are now avail-able in Canada. (Visit FAEMA Canada onFacebook for full coverage of this event.)
20 OCTOBER 2019
Industry News Update
Be happy, live longerBoston scientists have found that opti-mistic people live 11 to 15% longer onaverage than their pessimistic peers.Women who are optimists are also 50%more likely to live at least to age 85,while male optimists are 70% more like-ly to live that long.
In addition, optimistic people tend tohave a lower risk of chronic diseasesand premature death. The studyshowed that’s because optimists gener-ally expect good things to happen andfeel like they can control important out-comes. By staying positive, they put thebest spin on whatever comes their way.
Apparently the mindset is about 25%hereditary, but it is possible to becomemore optimistic through cognitive be-havourial therapy.
The scientists believe the reason opti-mists live longer is because they’re bet-ter at bouncing back from obstacles orupsetting events and generally havehealthier habits. Optimists have the con-fidence to reach goals and strengthentheir relationships, which makes themhappier. And the happier you are, thelonger you’re likely to live.
Customers respondto music in storeAccording to the latest research, Canadi-ans enjoy their shopping experiencemore when they hear music. Music is anemotionally rooted medium that createsconnections with customers quickly.And when it’s not in store, customersnotice.
So as a retailer, how do you ensurethat the music you’re using makessense? Here are four easy tips:• Play music that aligns with yourbrand and the expectations of your cus-tomers. Does your playlist consider theage and demographics of your cus-tomers? Would songs or instrumentalsbe the better choice? • Consider what’s happening outsideyour business. Is there a seasonal eventthat’s affiliated with music? Is there afestival or major sports event happeningin your city that’s worth tapping into?When it’s a fit, piggyback on them.• Ask your staff their opinion and beopen to their feedback. Ask your staffwhat they’d like to hear or what theythink would fit based on their observa-tions.• Get licensed. Entandem is about work-ing together to simplify music-in-busi-ness licensing while delivering more tomusic rights holders to ensure thatthey’re legally, fairly and ethically com-pensated for their copyright work.
Playing the right music is integral toyour retail brand and can create aunique and inviting atmosphere, influ-ence customer behaviour, and increaseemployee morale. Not only does musicadd great value in any business, espe-cially in retail environments, usingmusic responsibly ensures music mak-ers can keep making great music.
Bradshaw brings roaster to Canada
First seen in Chicago last March, Bradshaw Home Canada hasannounced the new GoodCook Quick-Baste roaster is nowready for shipping to Canadian retailers. The innovative designmakes basting safer, easier and faster. Juices from cooking poolto either side of the roasting pan to make basting quick andeasy. The coated roasting rack has folding handles for easytransport of the cooked turkey. Made of coated carbon steel.
More travel meansmore airport salesThe airport retail industry is growing ata breakneck pace. Global travel revenue,which includes duty-free sales at airportstores, has tripled over the past 15 yearsto $69 billion in 2017, according to theBoston Consulting Group.
The rise of budget airlines which hasopened up airline travel to new passen-gers. More than four billion travelersflew in 2017, up from under two billionin 2002, Boston Consulting Groupfound.
More travelers are flying internation-ally, helping airport retail sales in theAsia-Pacific region grow by 14% a yearsince 2002. The region now makes up al-most half of global travel revenue today!
Airline travel is expected to keep ex-panding in the coming years, too: trafficto airports will increase around 8% an-nually through 2026, market researchfirm NPD Group predicts.
Travelers have an average of 56 min-utes of free time before their flights andtypically spend 25 minutes shopping induty-free stores. Luxury brands, alcoholmakers and cosmetics manufacturersare revamping their strategies to drawtravelers during that window.
With more people opting for ‘proteinon the go’, or skipping breakfast alto-gether, cereal manufacturers arescrambling to recapture market shareand boost slumping sales. Americanconsumers purchased about $8.49billion worth of cold cereal last year,that’s down 6% from five years earlier.Sales of hot cereals were up 1% butanalysts expect overall cereal saleswill fall another 5% by 2023.
U.S. retailers closed more stores be-tween January and June of 2019than they did in all of 2018. In thefirst half of 2019, 14 American retail-ers with at least 20 stores filed forbankruptcy. In total, 19 major retail-ers closed more than 7,200 stores. Bycomparison, there were fewer than6,000 store closings in all of 2018.
HOME STYLE MAGAZINE 21
Show Business
IMC launches majorinvestment planInternational Market Centers (IMC) haslaunched Atlanta Next, which consti-tutes a multi-stage capital and strategicinvestment plan to transform the Amer-icasMart Atlanta business through en-richment of all product categories andimprovements to all buildings across its7.2 million-square-foot campus.
Stage 1 begins with home categoryenhancements including a renovation ofthe Building 1 lobby, remerchandisingof the home décor and open daily re-sources, and the finalization of strategiccoordination between the downtownAtlanta AmericasMart and the cross-town Atlanta Decorative Arts Center inwhat will become a dual-venue, com-prehensive design destination.
The complete remodel of the Building1 lobby will establish an efficient and in-spirational arrival experience for buyersand exhibitors entering AmericasMart.The lobby will incorporate a flexiblelounge, meeting and work spaces, anewly configured registration area, pre-mium showroom space and digital sig-nage all connected via a new escalator tothe second floor. Amenities will includea new full-service restaurant and a newgrab-and-go café to supplement the ex-isting Starbucks location.
A previously introduced buyer serv-ices team and Atlanta call center willsupport the newly detailed Americas-Mart initiatives.
Work on the Building 1 lobby beganafter the summer 2019 market, withmajor updates to be completed by win-ter 2020. The final lobby unveiling willbe in winter 2021.
CG debuts new onlineplatform in Atlanta
GC Buying Group debuted its new Cre-ateMyPlace (CMP) online platform tovendors and retail members at the At-lanta International Gift + Home Fur-nishings Market in July.
The platform is an online market-place and selling platform for GC Buy-ing Group store and vendor members.
The site is geared towards top brands aswell as smaller companies who do notwant to enter the mass market. Con-sumers are encouraged to purchasethrough the site and the orders are ful-filled by local retailers or vendor part-ners. It offers free shipping to the conti-nental U.S. or local pickup.
The most important feature for Cre-ateMyPlace is the proprietary MAP pro-tection feature. It will not allow anyoneon the marketplace to sell anythingbelow MAP pricing in order to keep theplaying field level and protect the ven-dors brand.
Baking show returnsto Toronto
Canada’s Baking and Sweets Showcomes back to Toronto from October 19to 20. Returning every two years with anew theme, this year’s CBSS, presentedby Redpath Sugar, will be held at TheInternational Centre.
Celebrity guests to this year’s eventinclude Canadian celebrity chef AnnaOlson; Rosie Alyea, author, blogger, andentrepreneur, known professionally asSweetapolita; Mardi Michels, teacher,baking instructor and blogger; foodcolumnist, cookbook co-author and con-tributing food editor Julie VanRosendaal; and Charmian Christie, afood writer, culinary instructor, and thecreator of The Messy Baker blog.
Canada’s Baking and Sweets Show,now in its seventh year, is North Ameri-ca’s first and largest show dedicated toeverything baked and sweet.
Las Vegas Marketsees strong orders
Strong order writing, buzzworthy pro-gramming and industry-exclusive spe-cial events highlighted the recently-con-cluded Summer Las Vegas Market. Theshow took place from July 28th to Au-gust 1st at the World Market Center.
“Buyers at Summer Las Vegas Marketwere here to buy and exhibitors report-ed steady order writing,” says BobMaricich, CEO of IMC. “Market goers
attended exclusive industry-leadingevents and experienced dynamic, top-notch sourcing offered only at Las VegasMarket this summer.”
The Market’s gift category featuredmore than 2,700 resources in permanentshowrooms and temporary exhibitsthroughout campus. Category growthin Building C translated into a strongoverall market for exhibitors. This sum-mer, the gift category expanded by morethan 105,000 square feet with 35+brands opening new and expandedspaces or renewing their commitment toIMC for the market.
The Pavilions at Las Vegas Marketshowcased 500+ temporary gift andhome lines in a new floorplan that fea-tured all five core destinations underone roof. Exhibitors in the Pavilions re-ported solid leads and a steady streamof cross-category buyers, according tothe market.
Ambiente 2020 to getnew hospitality hall
Just four months before Ambiente 2020,the new exhibition hall for hotel, restau-rant and catering suppliers in the front-of-house segment is already almost fullybooked. Leading suppliers in the hospi-tality industry will be exhibiting in Hall6.0 in the future.
As announced at Ambiente 2019, theworld’s leading trade fair for consumergoods is now set to expand its range byadding a dedicated hall for the HoReCasegment. The focus of Hall 6.0 will be onproducts and topics associated withfront-of-house business – everythingthat concerns the work and customer’sexperience within the hospitality space.
“We are proud that our exhibitorsand visitors see Ambiente as the inter-national HoReCa trading platform. Hall6.0 is our answer to the increasing dy-namics of this market segment. Even atthe current stage of our planning, itsfocus on the interface between hospital-ity and tableware has convinced manycompanies to exhibit there, and there’snot much space left,” says NicoletteNaumann, Vice President of Ambiente.
22 OCTOBER 2019
Yes you CAN compete with AmazonIn an age of hyper-personalization, competing with an online giant like Amazon canseem like an impossibility to some retailers, especially small independents. Thecompany’s reach is unprecedented, and its market share is nearly unthinkable,owning just about half of all purchases made online in the US. Its infinite invento-ry cannot be matched. And the sophistication built into the algorithms that the com-pany deploys to understand online shopper habits is in a category of its own.
Although this is all true, there is a way for retailers to not only compete withAmazon and others operating within the platform economy, but to beat them. Ac-cording to Tony Chapman, brand strategist, consultant, consumer behaviour expertand Owner of Tony Chapman Reactions, it all starts with the retailer’s understand-ing of what it is and the role it serves with its customers.
“Amazon is a huge disruptor and is quickly becoming the world’s biggest vend-ing machine,” says Chapman. “It’s firmly placed within arm’s reach of customer de-sire, located in the palms of hands all over the world where people can search, re-search and aggregate prices without ever leaving the company’s website. And, be-cause of the disruptive online influence that it poses, all the metrics and key driversthat are used to define retailers’ success – things like location, merchandise, promo-tion, customer service – have changed and been cast aside. As a result, retailersmust pivot from simply being the place to buy to becoming the place to be; to besomething of value to the consumer – something that’s worthy of their time anddollar.”
In other words, explains Chapman, retailers have to offer an experience. But notjust an experience for the sake of it. “It isn’t about bringing a brand into your store,”he says. ”It’s about understanding what your store is and the reasons people visityou. What’s the reason for the store visit? I can buy clothing anywhere, includingonline. But I’m going to Winners because I can find that Picasso in the attic – thatfind – a place where I can be such a clever shopper.”
He adds most people are unlocking their inner foodie when they go to a greatgrocery retailer. In each of these cases, visiting a store can help them achieve an ob-jective. When retailers can position themselves in the minds of the consumer in thisway, they move themselves much more into the path of their journey, helping themget to where they want to go, as opposed to simply being a place to buy stuff.
Chapman stresses that what Amazon doesn’t have is a heart. “Human beingswant their hearts to beat – they want to be social, they want interactions, knowl-edge, excitement. They want a treasure hunt, enlightenment – a whole gamut ofstuff. That’s what Amazon can’t do. It can’t provide these things in the same way asother retailers.”
What Amazon has always done well, and continues to do well, is become faster.It’s the aim of the company. They’re taking human labour out of the system and re-placing it with algorithms. It’s very personalized and precise in terms of their offer.But what they lack is what consumers get from a great retail experience.
2020 Trend TrackingBoomers: a biguntapped marketMarketers who focus solely on theemerging millennial market may bemissing out on the huge untappedpotential of baby boomers.
Boomers still outnumber all othergenerations in Canada. The numberof Canadians over age 55 increasedby 87% between 1996 and 2006,according to Environics. In the next10 years, there will be another 16%surge in the number of people overage 55. By comparison, the numberof Canadians between the ages of16 and 54 rose only 14% between1996 and 2016.
Canadian households aged 65 andover had an average net worth of$845,000 in 2016. That’s an 86%increase since 1999 after adjustingfor inflation.
Analysts believe the reason mar-keters ignore boomers is becausethey tend to follow the status quowhile millennials are mostly challeng-ing, especially when it comes tofood.
Boomers are into brands while mil-lennials consume very differently.They don’t care about the brand,they care about what the productrepresents.
Key opportunities in the boomermarket include real estate as morecouples downsize and, of course, thecannabis industry. Of the 200,000Canadians with a medical cannabislicense, two thirds use the substanceto treat arthritis. And since its legal-ization, the biggest rise in cannabisuse has been among those 50 andolder.
Between 2010 and 2017, Canada’s digital economy grew faster than the restof the economy, with a nominal GDP growth of 40.2%, compared to 28%. Al-though the digital economy is not an industry as classified by Stats Canada, arecent report showed it makes up 5.5%, or $109.7 billion, of the national GDP,more than mining, oil, gas, transportation, warehousing or utilities. Global re-tail e-commerce sales totalled $2.8 trillion U.S. in 2018 and are expected togrow to $4.9 trillion U.S. by 2021.
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24 OCTOBER 2019
Pantone predicts colour twists and turnsDiverse colour palettes with never-ending patterns and combinations will be thename of the game in 2020 according to Leatrice Eiseman – executive director of thePantone Color Institute. In her annual keynote address at the Chicago housewaresshow this year, she cited the beautiful colour in the film “Mary, Queen of Scots” andshowed images of how these Elizabethan stylings are cropping up with edgy up-dates in everything from fashion runways to home décor.
The eight brand-new 2020 Pantone View Home + Interiors palettes are:• Metropolis – This palette conjures up images of steel-girded skyscrapers, light re-flecting off windows and the gritty asphalt below. It mixes glamour and industrialchic, combining old-world marble, deepened wood patinas and futuristic metallics.• Trekking – Trekking is “a grounded palette” that shows an appreciation of theoutdoors. This is a palette very much influenced by fashion favorites of plaid flan-nel and well-worn denim. • Skill Set – This palette demonstrates an appreciation of things that are hand-made. It evokes the hues of hand-thrown pottery, hand-tooled leather, forged steeltreatments and wine-dyed spoons rescued from old oak barrels.• Prints Charming – This palette is inspired by an image of a modern-day PrinceCharming dressed with some traditional Royal stylings but with some moderntwists, including patterned tattoos. Bright blue, red and yellow are calmed by anumber brown and a minted green; black and white provide contrast to it all. • Beyond the Pale – This palette takes pastels and kicks them up a notch. It showsthat different permutations of pinks can co-exist, and includes a smoky green, ablue-green, a mid-tone Infinity blue, a lively greenish-yellow and a contrastingtawny brown.• Tempered Tastes – Tempered Tastes goes beyond just neutrals to incorporateshimmery metallics including Pantone’s Gold Leaf and the rose-toned Agave Nectar.• Show Stoppers – The energy is palpable in this palette packed with vibrant huessuch as Twinkling Diode Blue, Leprechaun Dust, Spectra Yellow and Purple Orchid.It’s a combination that kids (or kids at heart) would be drawn to; Eiseman com-pared it to a colorful mix of jelly beans.• Tea Garden – Evoking the calm and natural beauty of a Japanese tea ceremony,this thoughtful palette features blue in the shades of sky and sea, serene greens,lavender, yellow-green, a “pungent chai shade” and a touch of mango.
2020 Trend TrackingYounger consumersmove away from cashWhile traditional forms of payment stillcomprise the majority of Canadian pay-ments, there is fast growth in the num-ber of transactions using newer chan-nels to access funds, including e-wallets,contactless technology and e-commerceportals.
Further evidence of this developmentis found in the recent Payments PulseSurvey: Consumer Edition. It identifiesMillennials and Gen Z – two cohortsthat “yearn for easier, more convenientoptions to meet their changing purchaseand lifestyle patterns” – as a drivingforce.
The study, conducted by Leger Mar-keting on behalf of Payments Canada,found that increasingly the traditionalfallback of paying with cash or cheque islosing its cachet, especially among theyounger set, a quarter of whom say theyhave stopped using cash for low-pricedpurchases.
Further, a clear majority (70%) ofthose aged 18 to 34 profess to be willingto move away from cash entirely infavour of other forms of payments.
However, despite being received withwidespread enthusiasm, Amazon Go(with cashless shopping) has had someteething problems. Many customershave noted that buying from the storefelt like stealing, with some even askingstaff “is it really okay to just walk out ofout of the store?”
Notwithstanding the hiccups, 40% ofNorth American retailers polled byPaysafe in its most recent Lost in Trans-action survey reported they plan to in-troduce checkout-free shopping withintwo years, which some say is “a tad tooambitious.”
Currently, only 36% of U.S. and Cana-dian small and medium-sized business-es accept contactless payment. Andadoption of other frictionless technolo-gies is even further behind: 9% haveself-checkout options, 8% have order-ahead apps and a mere 1% have biomet-ric capabilities.”
Edibles could transform the beverage marketThe legalization of cannabis edibles in Canada this month could radically transformthe food and drink market next year. The new year will be packed with new prod-ucts, including the first beer brewed from marijuana. Market research by The Arcview Group shows that edibles are expected to quadruple in Canada and the U.S.by 2022, reaching a value of more than $4.1 billion. Global sales are expected tosurge from $9.5 billion in 2017 to $32 billion.
Already we’re seeing mainstream beverage companies scrambling to take ad-vantage of this emerging trend. Anheuser-Busch InBev recently partnered with B.C.-based Tilray. The companies will spend $50 million on a study conducted by LabattBrewing to develop a deeper understanding of non-alcohol beverages containingTHC and CBD.
Coca Cola is also closely watching the growth of non-psychoactive CBD as an in-gredient in functional wellness beverages around the world.
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28 OCTOBER 2019
Retail Viewpoint
Cooking up thekitchen of the futureBy Candace Sutcliffe, COO/Co-ProprietorCA Paradis/The Chef’s Paradise, Ottawa
No longer just a place wherefood is stored and cooked, thekitchen, both professional and
residential, has emerged front and cen-ter as a place for people to gather, to so-cialize and to create. Kitchen design hasevolved from a single person area, hid-den at the back (or basement) of thehouse, into a multi-functional and col-laborative space. Today’s kitchen dou-bles as an office, a family gatheringspace, an interactive area for our chil-dren, an area to entertain, a marker ofsocial status, and sometimes even aspace to cook.
Not only has kitchen planning anddesign evolved but so has what andhow we are cooking. The interest in in-ternational cuisines has heavily influ-enced the demand for more authenticcooking utensils and fuelled the needfor more global ingredients. Once rele-gated to specialty shops, the products ofthese global tastes can now easily befound in your neighbourhood grocerystore.
Ironically, as our palates develop amore multi-national flavour profile, thepopularity of locally sourced ingredi-ents is also on the rise. The shift to amore health conscious and earth-friend-ly plant based diet with locally growningredients is also changing the way inwhich home chefs are cooking.
In many ways, we are going back tobasics with fundamental cooking tech-niques and traditional methods, but arelooking for technology to enhance cook-ing convenience and raise kitchenskillsets for all ages, as proven by themajor kitchen appliance category.
The industrial revolution gave birthto some amazing time saving kitchen as-sistants such as; the blender, the toaster,the stand mixer, and kitchen gadgets ga-lore. However, the basics have been rel-atively untouched since early Romankitchens. Copper cookware, colanders,egg poachers, stovetop kettles, funnelsand scissors are just a sampling of someof the items which are still used today.Time and experience have enabled us toimprove upon the aesthetic and utilityof many of these items, but basic kitchengoods remain unchanged.
Recipes are also derived from oldcooking techniques and haven’t alwayscaught up to modern cookware materi-als, as demonstrated with non-stickcookware.
Innovation is most often sparkedthrough collaboration. When a market isdisrupted by new technologies, manylegacy companies are often ill-preparedto develop new products or services inthe wake of uncertainty. However, theneed to create and adapt is most evidentduring these times.
While some of the new kitchen trendsmay seem gimmicky and completeoverkill – think high-tech tables whereyou can both cook and dine, 3D pancakeprinters, smart bartenders, kitchensmade entirely of glass. They are a step inthe right direction towards innovatingfuture cooking solutions.
Reducing waste and spoilage is ahigh priority as the global food supplybecomes increasingly more complex.News headlines were dominated thispast summer with shocking images ofthe Amazon deforestation. Fires that are
intentionally set by governments andagricultural bourgeoise for the purposesof capital gain. While the problem of de-forestation isn’t new or isolated to theAmazon, the environmental repercus-sions to our food supply will be devas-tating.
In the spirit of reducing waste, con-nected refrigerators are using photorecognition software to continously mapthe contects of your fridge and read barcodes for expiry dates, so that you caneasily track and build your grocery list.One step further would be to suggestrecipes that you can make with the in-gredients that you do have on hand. Asconnectivity and personalization in-creases, a retailer could send out a videorecipe with a targeted promotion cus-tomized to that end user.
As cities and urban centres becomemore populated and the demand forwell-designed, multi-purpose kitchenspaces increases, appliance and house-wares manufacturers need to developproducts accordingly. For example, highend appliance maker La Cornue recent-ly introduced La Toncelli, an inductioncooktop which easily and quickly con-verts from a teppenyaki style grill to adining room table.
We are in the middle of a technologi-cal revolution where accelerated inno-vation has abruptly impacted how welive. The kitchen of tomorrow needs toencompass environment friendliness,convenience, ergonomics and be a ver-satile living space. The products that wechoose to adorn our kitchens will alsoneed to have the same design and inno-vation behind them. �
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32 OCTOBER 2019
Global Honouree
Perfectly PorlandPorland of Turkey has a long, rich and colourful history
as a manufacturer and retailer of porcelain
by Michelle Hespe
Porland’s logo features a ballerinaexecuting a perfect pirouette. Thiselegant symbol conveys both
beauty and strength, reflecting thegrounding philosophy of this manufac-turer and retailer of porcelain.
The word ‘Porland’ means ‘You are atthe right address for porcelain’, but theballerina symbolizes the company’sgoal and its ethics. “Ballet symbolizesgrace and aesthetics, and it is a visualfeast created by high discipline and self-sacrifice,” explains Porland’s Marketing
Group Manager Ümran Ünsal. “Porce-lain production too, is a long and chal-lenging process that requires everythinga ballerina must put into the craft.”
Porland’s founder is a man called Sü-leyman Pamukçu, who was born in theTurkish city of Siirt in 1956. From a veryyoung age, Suleyman loved business.Even his first business venture wasclever – he would rent books that he hadalready read to other children.
Süleyman trained as an Englishteacher but in the end his passion for
business and his natural abilities as anentrepreneur took precedence in his life,and at 20 years of age in 1976, he estab-lished his first store selling glassware.He then added a beverage dealership tohis portfolio, and soon he was running athriving business that created promo-tional glassware featuring companies’logos.
Pamukçu then moved into manufac-turing and customizing products for thehospitality industry, such as plates andglassware, launching his company
34 OCTOBER 2019
Global Honouree
called �mge Ticaret in 1984. During thisperiod, the company sourced its porce-lain from Istanbul Porcelain, and whenthe manufacturer closed down in 1990,Süleyman had to find another companyto produce his porcelain.
Again, his entrepreneurial spiritkicked in, and he bought Istanbul Porce-lain’s equipment and began creating hisown porcelain. By 1992, at 36 years ofage, Süleyman had opened his first fac-tory and in the same year establishedPorland.
Fast forward 27 years, and Porlandhas 1,600 employees and a factory pro-duction area of 380,000 square metersthat produces 70 million pieces everyyear, with 65% of that being exported tomore than 30 countries. The brand has30 stores and works with more than 200suppliers. Porland still services the hos-pitality industry but also focuses on cre-ating beautiful pieces for the home.Now the company has expanded intoproduct offerings including glassware,textiles, cutlery, pans and other things tocomplement its ever-expanding rangeof porcelain, which now includes morethan 100 collections and patterns.
One of the many things that set Por-land apart from its competitors is its
endless mission for perfection. “Everysingle detail and phase, whether its pro-duction, presentation or packaging, ishandled by a single team,” explainsÜmran. “This choreographic marvel isreflected in the products, and shinesthrough in the trend-setting styles, thearchitecture of the stores, and in the de-tail of the fair stands. From the finestclay particles to the visual presentationof our stores, we consider every detail.In line with our logo, we design andproduce with the dedication and disci-pline of a ballerina.”
Storytelling through visual merchan-dising is at the core of what Porland
does to showcase its many products. Al-though the company produces plenty ofwhite and cream pieces (white porcelainis usually used in hotels and restau-rants) it is most famous for its intricate-ly patterned, colorful, exotic creations.
This creativity is mirrored in thedécor of Porland stores – which are all awell-organized riot of colour. In dedicat-ed areas, products are arranged in livingspaces called ‘Inspiration Zones’. Thesemeticulously crafted settings are noth-ing short of magical – almost like scenesfrom a theatre show or a pop-up picturebook. One zone might be a table settingarranged before open French doorsleading the eye into an enchanting gar-den, while another might be a dinnertable that looks as though the guests areabout to enter the space and sit downfor an exciting celebration. A Christmaspresentation of products might havefields of snow and reindeer in the back-ground while a more fun ice cream par-lor setting might show off colorfuldrinking and dessert vessels alongsideporcelain tea sets.
Music, light, fragrance and sound arethen used to bring the intimate arrange-ments to life – such as bird calls used ina garden setting or the scent of vanilla in
36 OCTOBER 2019
Global Honouree
a kitchen scene. Appealing to a person’ssenses encourages them to relax andenjoy the surroundings, and it inspiresthem to imagine the scenes created intheir own homes. The Inspiration Zonesare also used for kitchen-related work-shops, blogger meetings and otherevents that draw in more store trafficand keep customers entertained.
Porcelain is made from a naturalproduct – soil – so it’s not surprisingthat Porland places emphasis on sus-tainability and health – for the environ-ment and for the people using its prod-ucts. “Porland uses environmentallyfriendly technologies and raw materi-als,” explains Ümran. “Our R&D labora-tories perform production control withgreat care; physical and chemical testsare continually being done to prioritizehuman health.”
This follows through to the store’s ap-
proach to design and the industrial-style architecture. ”We selected materi-als for our stores such as stone, brick,wood and metal. Like our source of in-spiration – clay – the color tones of Por-land architecture are selected from na-ture,” says Ümran.
“Regarding colors used throughoutthe store, we selected the same darkblue as our logo for the ceilings andcolumns, so that our guests feel thepower and reliability of our brand.Gray, with natural looking applicationtechniques, has been used to balancethis strong tone. Our customers, whowe want to be taking a journey througha comfortable atmosphere, are wel-comed by the dominant green color ofnature when they reach the paymentdesk. These green colors were chosen toprovide peace, comfort and assurance.”
The concept is then completed bylighting that imitates warm daylight,and there are plants and flower arrange-ments artfully throughout the store, fur-ther adding to the customer feeling atease and surrounded by nature
Despite Porland having old-worldvalues and a rich history, it embracestechnology and offers some unique ex-periences for its customers – includingthe use of an app that allows them todigitally place objects that they love into
Storytelling through visual merchandising andwindow displays is at the core of what Porlanddoes best to showcase its products.
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38 OCTOBER 2019
Global Honouree
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table setting displays. Called “CreateYour Own TableTop,” customers use theapp to create their dream ensemble ofproducts, perfecting their dream settingbefore buying anything.
Over the past few decades, Porlandhas continued to evolve and cement it-self as one of the world’s leading cre-ators and retailers of porcelain. Andnow, as one of the gia Global Honorees,the years ahead are sure to be as excitingas the ones past.
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-Coffee scoop included
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Café PRO EC Froth Select Pour-Over Kettle
40 OCTOBER 2019
Around the world, over one million plastic bags are used every minute and, even thoughmany people cringe at the sight of a plastic bag, it’s usually not because of what’s writ-ten on it. That’s not the case with the latest batch of bags being handed out at a Van-couver market. In an attempt to discourage people from using single-use plastics, theseplastic bags are printed with large embarrassing designs.
East West Market is an independent grocery store that has been serving the commu-nity since 1996, and tries to encourage customers to bring their reusable bags whenthey go shopping. David Lee Kwen, East West’s owner, explains “We want to help cus-tomers remember their reusable bags in a way that will really stick with them.”
Currently, East West charges customers five cents per embarrassing plastic bag. Theyplan to continue handing out the specialty bags for the foreseeable future, but note thatthey’d rather no one take them. Instead, they hope to start a conversation about single-use plastic bags, as well as influence shoppers to bring their own bags.
Canola straw can be made into food wrapFor producers of canola oil, the straw is the most useless part. It’s often left behindafter harvesting canola. But a researcher at the University of Alberta has created anew use for the leftover straw – food wrap. The straw is mostly composed of cel-lulose and lignin, components that give tensile strength. The cellulose nanofibresfound in the straw can be used to make see-through, plastic-like film.
The discovery comes at a very opportune time in Alberta, where most of Cana-da’s canola is produced. In March, China started banning shipments of canola fromCanadian companies.
Sustainable living
Zero waste marketopens first locationA new package-free, zero waste groceryconcept called 'bare market' will beopening its first location in Toronto.Dayna Stein, founder of bare market,says they are certainly on course formore stores to open in the future.
The concept was founded in 2018 andhas been selling through pop-up loca-tions. They have about 65 pop ups rightnow, the first of which opened in June oflast year, and have had a presence inseveral different farmers’ markets. Butthe pop-ups will start to disappear asbare market shifts its priorities to thepermanent location.
“The pop-ups have been a method ofmarket research to figure out where inthe city we should go, what people like,what they don’t like, what they want tosee as product offerings,” says Stein.“It’s a lot of work to create a pop-up. Wehave well over 450 products and webring 95% of them to our pop-ups.”
The first permanent store locationwill be at 1480 Danforth Avenue andwill open in either late December orearly January. It will cover 2,800 squarefeet of space.
Retailer creates bags that embarrass customers
Consumers who buy fair trade productsbelieve in their purchases, and they feelbetter about making them. Nearly twothirds of Canadians have purchased afair trade product in the past year, and67% believe that makes them an ‘ethi-cal consumer’.
French fashion company Dior has de-buted an upscale line of hand-blownglass straws created to help consumersavoid using single-use plastic straws.The (very expensive) hand-paintedstraws are sold in boxes of six.
Nova Scotia to ban plastic shopping bagsNova Scotia plans to join several other provinces in moving to ban most single-useplastic bags at store checkouts. The provincial government introduced the bill in Oc-tober and the industry will have one year to prepare before the bags are prohibited.Environment Minister Gordon Wilson said he hopes the bill will remove millions ofbags from the waste stream each year. Under the proposed law, retailers would stillbe allowed to use single-use plastic bags for live fish and bulk items.
While many Canadian municipalities have banned single-use plastic bags at re-tail outlets, provincewide bans are less common and more recent. Sobeys has al-ready advised customers they will need to bring their own totes or lug their pur-chases home in paper bags as the chain moves to phase out plastic bags by Febru-ary, 2020. Canadians go through hundreds of millions of single-use plastic bags eachyear, and retailers are facing pressure from increasingly eco-conscious consumers.
The ultimate goal is to remove plastic bags from the produce aisle as well by in-troducing a line of reusable mesh alternatives made from recycled bottles in August2020.
42 OCTOBER 2019
Big change begins with retailersSpeaking to more than 900 attendees at the ConsumerGoods Forum’s Global Summit last June, Loblaw executivechairman Galen Weston implored attendees to work togeth-er in some unconventional ways to make greater progresson environmental issues.
“When it comes to environmental degradation and thethings that our industry produces, we have an enormouschallenge. I would describe it as a generational challenge,”says Weston. “Probably a challenge that will take us multi-ple generations to properly bring under control.”
The industry is up to big challenges though, according toWeston, highlighting how retailers and consumer goodscompanies came together around the issue of food safety toadopt standards that fundamentally changed safety in theindustrial food system. Based on lessons learned from thefood safety initiative and Loblaw’s other efforts, Westonhighlighted three areas that lead to the highest probabilityof success when striving for industry transformation.
The first, he says, is having consumers who care becauseit makes it so much easier. It makes it easier to implementchange because there is consumer demand. The secondthing, ironically enough, is government regulation. It isoften complained about, but it helps to have governmentswho are interested in action. Thirdly, it helps if there is someform of economic incentive underpinning change.
All three of the conditions exist on the most topical issuein the world today – plastics. He cited research showing that94% of Canadians want to reduce single use plastics andmany governments are imposing fees related to the man-agement of plastics. It’s a huge issue for retail because theindustry represents 33% of all the plastic waste produced inthe world today. It a big problem but also a big opportunitybecause it is within the industry’s ability to control.
“We make the products, we design the packaging and wedecide how to sell them to consumers,” Weston says. “Veryfew of the social sustainability issues in our industry todayare that directly within our collective control. “It’s not aneasy problem to tackle, but probably the one that has themost chance of us being able to impact,” he adds.
Despite widespread use of blue bin programs, only 11% of the plastic usedannually in Canada is actually recycled.
Sustainable living
Donor code provides transparencyMany brands today have a giveback program but the moneyoften goes into a "cloud" somewhere and the customer losestrack of the charitable donation. There is a lack of transparencyaround who actually benefits from that giveback. A unique newproduct launch from Grosche International is taking a new ap-proach that directly connects the user and the beneficiary.
Every water bottle in the company’s new line has a codeetched on it and when that code is entered into their website, itactually shows the individual family in an undeveloped coun-try that the purchaser has sponsored. Directly connecting thecustomer with the change they create for someone else is a keypart of the program, says Helmi Ansar, president of Grosche.“They see their photo, and a map of where the family is locatedin the world, making a connection between the customer andthe beneficiary through the water bottle they bought.”
After purchasing the Grosche water bottle, the customer isencouraged to share a post on social media using #myoasis-giveswater. For every post shared, the company provides oneextra day of safe water via the safe water project.
A series of promotional videos kick off the launch this Octo-ber, and 75 to 100 influencers are in line to get things rolling onsocial media. There will also be a full video outlining how the#myoasisgiveswater cam-paign can help give otherssafe water by sharing thehashtag and their photoswith the product. Groschewill also run video ads on so-cial platforms like Facebookand Instagram to support theinfluencers online and to cre-ate even more buzz.
As Amazon, Walmart, and Target battle it out for shipping
supremacy, it's not enough to be the fastest and cheapest.
You also have to be the greenest. E-commerce companies
have been getting blasted on YouTube unboxing videos for
excess packaging, and consumers say they will shun com-
panies that don’t care about sustainability. Nielsen reports
73% of global consumers say they would change their con-
sumption habits to reduce their impact on the environment.
14-17 March 2020 | Chicago, USA
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44 OCTOBER 2019
The Greener GoodWhat’s new in eco-friendly, zero-waste housewares products
Bradshaw Home Canadais now distributing Twistcleaning products. All ofthe products are made with100% plant-based materi-als. The wood pulp for thecellulose sponges comesfrom FSC Certified sourcesand all scrubbers are handsewn into their cellulosebases. They are glue-freeand dye free. All Twist cel-lulose sponges are certifiedbio-degradable when dis-posed of properly. Thescrubbers are made withall natural fibers fromhemp, agave and cotton.Included in their assort-ment are natural loofahs,natural cellulose spongesand plant based scrubbers.
The Hinza tote is a Swedish-made greenplastic bag that was originally made in 1950and quickly became a favourite in Swedishhomes. Distributed by Port-Style, the bag ismade from ‘green plastic’ that is based on arenewable raw material – sugar cane. Anatural resource, it is constantly being re-generated. The bag is recycled the same wayas ordinary plastic.
Also from Port-Style, these handy reusablefood storage bags feature drawstring closureand zipped side for easy access. The breath-able fabric provides air circulation. Designedfor garlic, potatoes, onions and vegetables.
Epicurean boards in the GourmetCutting Series from Victorinoxfeature a thicker profile and heav-ier weight. The boards give con-sumers the confidence to cut andchop with gusto! A juice grooveon one side keeps things tidy, andthere is a flat food prep surface onthe other. The Gourmet Seriesboards are made using 3/8 inchmaterial. All Epicurean productsare crafted from materials whichare both durable and eco-friend-ly, and they use productionprocesses that minimize and recy-cle waste. The wood composite isdurable, non-porous, food-safeand dishwasher-safe.
At the forefront of environmentally consciousmanufacturing techniques, Eco-crystal is pro-duced with zero atmospheric discharge.Made in Europe with electric furnaces pow-ered by renewable energy, the lead-freecrystal glasses are brilliantly clear and ex-ceptionally constructed. The Eco-crystal linefrom Cuisivin includes tumblers and de-canters in bold, intricate cut-crystal designs
Store wine bottles in style with the CorkyHanging Display from Cuisivin. Made inPortugal, the sleek and elegant display holdsfour bottles. Made of eco-friendly Portuguesecork textile, the wine holder is natural, re-newable and recyclable.
HOME STYLE MAGAZINE 45
The Greener Good
The Lekue Pickles kit provides everything need-ed to create the ideal anaerobic environmentfor fermentation. It includes: two 24-ounce glassjars with exclusive lid and valve, two adjustablepressing discs, dual purpose tongs to press andserve and a full recipe book. Available fromIntercontinental Mercantile, the adjustablepressing disc keeps food submerged. The sili-cone valve on the non-slip lid allows the excessCO2 generated during fermentation to escape,ensuring the best results. The silicone case has alabel holder window and the jars are stackableto save space during the fermentation process.
Groesche International is a company commit-ted to providing clean, safe drinking water to allparts of the world. The company’s new waterbottles have a code etched on the side (see storyin this issue). When that code is entered into theGrosche website, it actually shows the individ-ual family that the bottle went to sponsor. Of-fered in a variety of colours and sizes.
Swedish wet cloths are an all-natural, sus-tainable, eco-friendly alternative that is 100%biodegradable. They absorb 15 times their
weight in liquid and re-place a minimum of 20rolls of paper towels.They can be cleanedand disinfected re-peatedly in thewashing machine,dishwasher andmicrowave. DavidShaw currently
has 95 different designswhich use a special non fading bleach
friendly ink so the colours remain strong andvibrant even after repeated use.
Also new from David Shaw is a ‘deep fatfixer’. It lets your customers enjoy fried
foods without blocked sinks and messy cleanup. It makes the disposal of liquid cookingoils a snap, and helps protect our environ-ment and waterway. The eco safe formulatransforms liquid cooking oils into a solid,
easy to deal with brick that can be putstraight into your household green bin.
Now Designs is introducing the Tiffin Splen-dor, offered in cool retro colours. The Tiffinwas originally used to pack up a homemademeal for transport through the busy streets ofIndia. It is made up of three stainless steelcontainers that stack neatly together. A snapclosure keeps contents secure while a handlemakes carrying convenient.
Cookut’s bamboo straws from David Shaware a green zero waste product, made froma naturally renewable resource from sustain-ably managed forests. The six natural strawscome with a cleaning brush all contained ina handy storage bag.
Now Designs has also launched the leMarche Shopping Bag, below right. TheseFrench-inspired shopping bags are lightweight yet can carry a load. Encourage customers to ditch the plastic bag for this reusable alternative. The new Danica Studio Paper-craft Lunch Bag is called Fierce. It’s made from 90% paper with a tiger design. These sustainable lunch bagsfeature a magnetic snap closure and a textured finish.
46 OCTOBER 2019
The Greener Good
Ventures International carries a range of fun, eco-friendly straws by Norpro. Black Tie partystraws, below left, are biodegradable and designed for special celebrations. The set includes threestripe patterns in gold, black and grey. Colour changing straws, below right, will change their huein seconds when immersed in ice cold liquids. Made of silicone, they can be easily trimmed downfor smaller cups, Flexible and durable, they come in sets of six with cleaning brushes.
Reusable Beeswax food wraps from Danesco come in gingham or fruit patterns. The reusablewraps seal simply by using the warmth of your hands. Natural and compostable, they’re avail-able in sets of three. Also new from Danesco, goodcase straws by Fusion Brands, below left, arereusable, on-the-go straws in a slim travel case. The straws (two per case) are made of stainlesssteel and silicone and come with a cleaning brush. The Scrap Sack by Full Circle, below, is a com-postable food bag made of recylced kraft paper with a plant-based lining and water-based ink.
The new Eco Ricardo line includes reusable pro-duce bags that are made of cotton and are ma-chine washable in cold water. They come inthree different sizes to fit a variety of fruits andvegetables. Tare weight is indicated on eachbag. Available in sets of four.
Reusable food wraps by Ricardo are made ofnatural ingredients: organic cotton infused withbeeswax, tree resin, coconut and jojoba oil.They are self-adhesive, and the breathable na-ture of the cotton allows from aging foods to es-cape. They are reusable for up to one year, thenthey become compostable and biodegradable.
Ricardo is also introducing this double wallcork mug, below.
Made of cork and renewable
material, the mug maintains hot or cold beverages
longer. The cork also keeps the
mug cool to the touch when
filled withhot liquid.
It’s BPA-free.
GOLD & ROSE GOLD
PORTOFINO DUAL FUEL RANGES
www.euro-line-appliances.com
GISELA MUSSEN - Sales manager SMEG [email protected]
www.euro-line-appliances.com
Rose Gold Kettle: KLF03RGRose Gold Toaster: TSF01RG
Gold Kettle: KLF03GOGold Toaster: TSF01GO
48 OCTOBER 2019
Countertop cookingWhat’s hot in toasters, grills, multi-cookers fryers & more
By Dave Adamchick, Account Manager, Home, The NPD Group
Heating and cooking appliances have been a hot itemrecently in the small appliance space. We’ve seen frontof store placements with skids of multi-cookers, growthof toaster ovens and adoption of convection features,and more recently the inclusion of air fryer features intotoaster ovens. Driving these devices are consumers al-ways looking to speed up the cooking process, as wellfree up countertop space. Recently a Toronto developermade news by offering condos that didn’t include an
oven or stove. They had a convection microwave and cooktop only. Multifunc-tional, versatile and flexible countertop cooking devices seem to be evolvingfaster than the stalwart ovens, all while taking up less valuable real estate in thekitchen. Couple this with the demographic trend towards single living (accord-ing to StatsCan, 14% of Canadians aged 15+ live alone, a figure that’s doubledsince 1981).
Over the last three years, we’ve seen significant growth in Air Fryers, Multi-cookers, and Toaster ovens. Combined, these segments have grown by nearly$70MM vs. 12ME ( July 2017). Multi-cookers in particular have driven much ofthis growth, and it has taken a toll on the categories that this multifunctional de-vice can replace, such as food steamers, rice cookers, and slow cookers, havebeen declining during this same time period. Now we’re starting to see furtherfunctional integration, with manufacturers introducing multi-cookers that canroast/broil, toaster ovens that also air-fry and dehydrate, slow cookers that alsosous-vide, and other specialty appliances.
It really is an exciting time in countertop cooking, where space and time sav-ing devices are competing for share of consumer’s wallets, and at the same timemaking the cooking process more efficient. I think the convergence of all of thesefeatures into the toaster oven form is where this is headed, because typically theyhave more visually appealing designs, and often have a permanent home oncountertops. Data source: The NPD Group / Retail Tracking Service
This appliance category is heating up!
Your customers can stay warm and
toasty this winter with the convenient
soup maker from Philips. Simply follow
the recipes provided to combine fresh
ingredients directly into the soup maker
where it will blend and cook the soup in
under 18 minutes. Users can choose
from six pre-set programs including
smooth, chunky, milk-based or even
cold soup options. An extra manual
blending function ensures perfect results
every time while SoupPro technology
provides the ideal soup texture. The
recipe booklet offers a wide range of
inspiring, healthy soups that are easy to
prepare. Simply wipe clean after use. It
has a one liter capacity.
50 OCTOBER 2019
Countertop cookingBreville has unveiled the Toast Select Luxe, right, as part of the newLuxe Collection. This compact 2-slice toaster adjusts the toasting timefor each type of bread used. The 'Lift & Look' function will check if it'sdone. Press 'A Bit More' in order to give the bread just that. You canfollow the toasting progress with the LED countdown indicator. Therange is crafted from brushed stainless steel in premium metallic fin-ishes and chrome accents, including royal champagne, right. The Bre-ville Luxe small appliance Collection includes the Soft Top kettle, Bam-bino Plus, Fresh & Furious, Super Q and Juice Fountain Cold XL.
The Hamilton Beach Sure-Crisp Digital Air FryerToaster Oven, shown below, is made even more ver-satile with a rotisserie and the powerful, even cook-ing of an air fryer. In addition to traditional toasting,baking, and broiling, Sure-Crisp convection cookingoffers great taste with less oil. With convection cook-ing, you can prepare everything from French fries tochicken wings and vegetables. The 6-slice capacitysuits a family as it can rotisserie a whole chicken orcook a 12-inch pizza. The intuitive controls includesix settings and a digital LED panel to display pre-heating status, remaining cooking time, and currenttemperature. The interior of this oven features threerack positions. This new digital toaster, above,
features extra wide slots and aspecial bagel setting that toaststhe cut side while warming theoutside. It also offers toast boostfor easy bread removal, defrost,cancel and auto shut-off func-tions. Easy push buttons with in-dicator lights make it easy to se-lect the different functions. Theslide out crumb tray makes cleanup a snap.
The Hamilton Beach Multi-Function Pres-sure Cooker with steam release buttonsafely releases steam away from hands. Ituses True Slow technology to graduallyraise the temperature just like a traditionalslow cooker to prevent overcooking. Be-sides pressure-cooking, this unit is also arice cooker, steamer and egg cooker, plusit sautés. The brown/sauté button letsyouflavour meals directly in the nonstick pot.
HOME STYLE MAGAZINE 51
Countertop cooking
This fall Swissmar is launching the classic 8-person raclette with faux wood base finishand a cast iron grill top. It includes eight heat-resistant spatulas, eight non-stick raclettedishes and a reversible cast iron grill/crêpe top with enameled matte finish. It’s interchangeable with other grill tops (sold separately). It also offers 1200 watts of variableheat control. It’s UL approved, has a one year warranty and comes gift boxed with in-structions. A full range of accessoriesare also available.
With the CHEF iQ, below, Chefman hasreimagined the pressure cooker, offeringBluetooth and Wifi connectivity thatseamlessly pairs with the CHEF iQ App.The guided cooking recipes and prep,cooking calculator, smart bar, and fa-vorite functions speak directly to theMulti-Cooker. For added convenience,the CHEF iQ Smart Multi-Cooker alsoboasts an accurate-to-the-gram integrat-ed scale right in the cooking pot.
Now anyone can enjoy crispy, flavourful friedfoods without the guilt thanks to the Cuisinart
Compact Air Fryer. Engineered to ensure goldenbrown results, this high-efficiency unit
airfries 2.5 pounds of wings and cooks a wide variety of foods with
minimal noise and maximum ease. Just turn one knob to
regulate the temperature, and the other to set the timer. Designed in
stainless steel with a spacious,nonstick interior, it’s easy to clean.
Chefman has expanded its assortment ofair fryers to include the new Auto-StirAir Fryer. An all-in-one appliance, thisunit can air fry, bake, and dehydrate,with each function offering a host of pre-sets. The added stir feature can be usedto cook a whole chicken on the spit orcan be used to cook foods that typicallyrequire shaking or stirring.
The SMEG collection of ap-pliances from Euro-Linehave a retro vibe and arenow available in new Roseand Gold colours, in twoand four slice models. Thetoasters are easily wipedclean and feature two in-dependent control panels,automatic slice pop-up andremovable crumb tray.
54 OCTOBER 2019
Countertop cooking
Ricardo is introducing a new 8-person electric raclette set, shown above, that offers acontemporary, sleek design for the modern kitchen. The lower shelf stores hot raclettedishes when they’re not being used, simplifying the meal and making it even more user-friendly. The versatile heat-resistant tongs double as scrapers so that each guest can eas-ily manipulate their food. The reversible, non-stick cooktop griddle and grill is ideal formaking pancakes, frying eggs or grilling vegetables and meat.It’s made with the patent-ed THE ROCK technology to provide durable, outstanding non-stick release of all foodsand making clean up quick and easy.
Ricardo’s Sous Vide Precision Cooker,below, precisely controls the temperatureof the water bath for consistent, perfectcooking results. It has an LED light ringthat changes colour to indicate the cook-ing phase, 1000 watts to heat water fasterand a touch screen digital control panel.
detachable making it easy to clean and-most parts can be put in the dishwasherafter use and reassembled when clean.The Salton Hot Dog Toaster, above, cookshot dogs while toasting buns in under fiveminutes. It makes two hot dogs in two easysteps:insert your hot dogs and buns intothe toasting slots, set the desired cookinglevel and press the lever. It’s equipped withfive cooking levels so you can toast yourhot dogs and buns to individual prefer-ence. Easy to clean with removable hotdog basket and tongs included.
The Swan retro series from Salton com-bines a timeless British classic with a con-temporary design. The 4-slice toaster, leftin blue, comes with an electronic brown-ing control and slide out crumb tray. Withthe new Salton Smokeless Grill, below,you can grill indoors with no smoke thanksto coil heating technology and a cross flowfan. The Heating Coil provides precisecooking with variable temperature controlwhile the Cross Flow Fan guides smokeaway from surface. This grill is completely
HOME STYLE MAGAZINE 55
the show
2O2O
LOOKS
GOOD
Good design comes with a wealth of ideas. New products have a platform. The Ambiente consumer goods trade fair offers the most attractive prospects anywhere in the world and is the number-one global marketplace for table, kitchen and household.
Information and tickets: ambiente.messefrankfurt.com Tel. 905-824-5017 [email protected]
7. —— 11.2.
The ActiCook & Stir from T-fal is a one-pot multicooker offer-ing a unique self-stirring paddle. It can sauté, slow cook, and
even make yogurt and bread easily and effortlessly. It is theonly self-stirring multicooker that infuses flavour at the push of
a button. It features a spherical cooking bowl that providesoutstanding heat circulation for even cooking results. The
pot's ceramic coating ensures long-lasting non-stick perform-ance. With 18
cooking modes, it delivers the ultimate
in versatility. Alsonew from T-fal is thisodourless deep fryer,
right. It has a two-stage odour filtrationsystem to remove up
to 74% of fryingsmoke and odour. It
features premiumsteel housing, a
removable 3.5-litre oil tank, aluminum
filter and charcoal filter cover. It’s also dishwasher-safe.The ActriFry Genius 2-in-1, below, can cook two delicious
healthy fried dishes at the same time to provide a completemeal for the whole family.
Cook up to 1.7 kg of crispy fries in the pan while the tray above uses the same
dual motion technology to serve up a sizzling
chicken orfried steak.The ActiFry
Genius2-in-1 featuresnine intelligent
menus for perfectly cooked meals.
56 OCTOBER 2019
Toronto Gift + Home Market
Show Review
Change is never easy, even when it’snecessary, but the Canadian Gift
Association is to be congratulated for itssuccessful redesign and transformationof the Toronto Gift + Home Market.Making its debut in one building (theCongress Centre) this past August, theshow featured a brand new look, and amore modern approach to bringing buy-ers and sellers together. The free WiFiwas most welcome, as were the newcomfort stations and coffee shops.
With Pinball Clements making hiskeynote address on Sunday morning,the opening got off to a rousing start.And it ended with a bang as well asCanGift hosted the after-hours MarketMixer cocktail party in the North Lobby.In between, retailers were able to rest inon-site lounges or browse several newfeature areas, including one displayingall Canadian-made products.
Although there were the expectedgrowing pains of any new venture,overall, the response was positive to theAugust show. And although traffic mayhave been down slightly for some, thefact is, the number of retailers is alsodown slightly. What made this show soimpactful was the opportunity for ven-dors to connect with new retail chan-nels. The change to the North Hall loca-tion made all housewares exhibits looknew and fresh to buyers who had neverbothered to visit Hall 7 in the past.
“I loved the new show and its newformat,” says Claire Lauzon of Ma Cui-sine in Ottawa. “The new layout willsave a lot of time for everyone and thecocktail hour was very much appreciat-ed! What a great way for people to so-cialize after the show closes.”
Members of the Canadian House-wares Committee, who championed thechanges in the show and encouragedtheir retail customers to participate,were pleased with the results.
Bob Burke at Portmeirion appreciatedthe new look. “My team loved the re-branding. CanGift did a terrific job with
the redesign – a huge undertaking!”Melissa Howard at Portmeirion says
they could sense a new energy in the air.“We loved the new format and thoughtthe venue for the Market Mixer on Sun-day night was terrific. The one buildingchange to the Congress Centre broughta re-energized attitude to the show. Itwould be nice to see more definition ormarkings outlining the housewares sec-tion to make it stand out.”
At the Meyer booth, Cathy Campbellwas very enthusiastic about CanGift’sefforts. “The show did a very good jobcombining the exhibit booths by cate-gories with most housewares compa-nies together. And the ‘Canadiana’ fea-ture display in the lobby brought usnew customers who wanted cookwaremade in Canada.”
“The new show was an improvementfor us in terms of new leads,” saysDerek Marcotte at Wüsthof Canada.“We took the opportunity to fully re-
design our exhibit space to reflect ourcompany’s new look and were pleasant-ly surprised. We also noticed a muchhigher presence in media but show or-ganizers need to do more. Despite thefact this is a trade show, consumersshould know what is happening in theback scenes and how retailers and re-sellers source product.”
Brigitte Roy at Danesco found therewere many benefits to the new location.“The show was very successful for usand sales surpassed our expectations.We gained many new customers be-cause of our new location and receivedpositive feedback from the vast majorityof customers. Retailers recognized theneed for renewal.”
She adds “a few kitchen specialty re-tailers were disappointed by the num-ber of housewares exhibitors, however.The show has improved on many as-pects in terms of services to the visitors.The main challenge now is to ensurethat a critical mass of housewares com-panies continue to exhibit. We need tofind a way to attract new companieswhile retaining current exhibitors.”
Having one single location for themarket was clearly the biggest bonus foreveryone involved. “The north buildinglocation as a whole provided a nicer,airier experience,” says Amanda Geor-gakis at Le Creuset. “Also, being pairedwith the home décor exhibitors broughtin some new traffic for the housewarescommunity. More importantly, the re-tailers appeared to be excited about thenew housewares location and manycommented that it was refreshing tohave a new experience at the show.”
Overall, she feels the redesign was astep in the right direction. “We had asuccessful show with the customers wedid meet with, however we did feelthere was a further drop in retailer at-tendance compared to previous years.”
Katherine Samuel at Port-Style alsoloved the change in venue. “Peoplewalked past our booth who had no idea
Pinball Clements got the show off to arousing start with his keynote address onSunday morning.
HOME STYLE MAGAZINE 57
who we were, which helped open anumber of new accounts. We used ourposition in the aisle to show items thatare not typical of housewares such asshopping bags. The area had some greatlooking exhibits as many vendors tookthe opportunity to build new booths.”
“It was a great show and the new set-up was terrific,” says Craig Hamilton atiDesign. “Retail buyers had to get usedto shopping an entirely new route but Ithink everyone appreciated the effort tomake it a better buying experience. Justlike rearranging sections in a store,things look new again! And free WiFi –I never thought I would see the day!”
Danica created a new exhibit for theAugust show and Margaret Szegvarysays they had “a surprisingly terrificshow. We displayed a group of Canadi-ana products and happily met somenew tourism venue customers, whichwas unexpected.”
Many housewares exhibitors andtheir customers were able to attend theSunday evening Market Mixer, thoughmany more were unable to get in as itsold out early. Drink prices were on thehigh side (it is the Congress Centre afterall) but the response was overwhelm-ingly positive and guests were gratefulfor the opportunity to mingle after
hours (see photos on following pages). “The Sunday evening Market Mixer
was fantastic,” says Meyer’s CathyCampbell. “The food was awesome andservice was outstanding. I would love tosee it at every show as it’s a great chanceto relax and mingle on a social levelwith everyone.”
The next edition of the Toronto Gift +Home Market will be presented January26 to 30 at the Toronto Congress Centre.
Show Review
New feature areas at the spring market in-cluded displays devoted to Canadian-made products and sustainable living.
58 OCTOBER 2019
Claire Lauzon of Ma Cuisine in Ottawa,right, attended the party with RenéeLevesque. Renée recently purchased theretail space right next door to Claire’sshop to open her own retail store.
Elena Faita, left, and Annie Métivier of Quicaillerie Dante withLise Filion of Port-Style and Gino Andreoli of Linen Chest.
Allison Nicholson, left, and Bert Plomer of Grace In The Kitchenwith Ottawa-area sales rep Jennifer Frankland and Quebec-based rep Sylvie Champagne.
Lisa Ward (Danesco, National Account Manager), Craig Hamil-ton (iDesign, Director of Sales, Canada), Trevor Masson (iDesign,VP of Field Sales), Tara Reinke (iDesign, Sales Coordinator).
Isabelle Gagnon and Candace Sutcliffe of CA Paradis, far left,with Daniel Oehy of Swissmar, Claire Breeze of Kitchen Boutique,Jogi Sudnik of Jogi’s Imports and Laurie Oehy of the Academy ofCulinary Arts.
Toronto Market Mixer!It was the perfect ending to the opening day of the Toronto Gift + Home Market –a cocktail party on-site after hours that let exhibitors and retailers mix and min-gle. Held in the North Lobby, the event sold out early, with 800 people registered.The party featured fabulous food, a bubbling blue signature martini (that was de-licious) and music mixed by Toronto’s premier DJ Conor Cutz.
Get more insights like this. Visit npdgroup.ca/go/housewares or email [email protected].
Here’s a closer look.
With reliable weekly data and expert insight about exactly what’s happening in Canada’s house-
Source: The NPD Group/Retail Tracking Service, 12 ME July 2019
of the market with 41% of unit sales.
seeing strong growth with unit sales increasing by nearly a third.
sales dollars comprise 50%
+30%
41%
These are the only materials 50%
60 OCTOBER 2019
Lisa Jennings of Masstown Market in NovaScotia is shown with Ralph Berry and CYWong of Royal Selangor/Portmeirion.
Dawn Singer, France Leclair and MarionBurns of Danesco celebrate after a suc-cessful first day at the market.
Laurie O’Halloran of Home Style Maga-zine, right, with Anita Schacter, presidentof the Canadian Gift Association, whowas justifiably proud of the redesignedmarket that was the result of two-plusyears of planning.
Brent Bondarenko, left, of Kitchen Thera-py, left, and Peter Alyward and DonMoores of HOME on water st. enjoy theevent’s signature drink – a blue martini.
Diane Paquet of G. D’Aoust & Cie, left,with Nadine Legault of Groupe Marketing.
Margaret Szegvary, right, and ChrisJawanda of Danica with Catherine VanSchaik of Ventures International.
COMING IN
JAN.Kitchen Gadgets,Tools & Utensils
• • •
Bakeware andDecorating Accessories
• • •
Cutting Boards
• • •
Knives, Knife Holdersand Sharpeners
• • •
Show previews forAtlanta, Toronto and
Las Vegas
Editorial Submission Deadline: November 29, 2019
Advertising Material Due:December 13, 2019
Contact:laurie@ homestylemag.ca
905-338-0799
Toronto Market Mixer!
HOME STYLE MAGAZINE 61
Accent Fairchild Group . . . . . . . . . . . . 9
Bradshaw Home Canada . . . . . . . . . . 33
Breville . . . . . . . . . . . . . . . 50, 51
Canadian Gift Association . . . . . . . 26, 27
Counseltron . . . . . . . . . . . . . . . . . 13
Cuisinart Canada . . . . . . . . . . . 25
Cuisivin . . . . . . . . . . . . . . . . . . . . . . . . 38
David Shaw Designs . . . . . . . . . . . . . 37
Danesco . . . . . . . . . . . . . . . . . 17, 35
Faema Canada . . . . . . . . . . . . . . . 39, IBC
Frankfurt Fairs - Ambiente . . . . . . . . 55
Groupe SEB . . . . . . . . . . . 41, OBC
Hamilton Beach. . . . . . . . . . . . . . 7
International Housewares Assoc. . . . 42
Las Vegas Market . . . . . . . . . . . . . . . . 6
Le Creuset . . . . . . . . . . . . . . . . . . . 2
Meyer Canada . . . . . . . . . . . . . . . . . . . 5
Nordic Ware . . . . . . . . . . . . . . . . . . 8
NPD Group . . . . . . . . . . . . 19, 59
Philips Electronics . . . . . . . . . . . . . . . 29
Product Specialties . . . . . . . . . . . . . . . 10
Ricardo. . . . . . . . . . . . . . . . . . 30, 31
Salton Canada . . . . . . . . . . . . . . . . . . . 49
SMEG Appliances . . . . . . . . . . . . . . . . 47
Trudeau . . . . . . . . . . . . . . . . . . . 11
Victorinox . . . . . . . . . . . . . . . . . . . . . . . 15
Wellness Mats . . . . . . . . . . . . . . . . . . . 23
To link up with any of our advertisers’ web sites,please visit www.homestylemag.ca
Advertisers’ IndexIHA Viewpoint
By Jon Jesse,Vice President, Industry DevelopmentInternational Housewares Association
The retail landscape is changing rapidly and all stores – whether mass, spe-cialty, independent, gift or some combination of these – are looking for ways
to evolve, compete and win in this new economy. The International Housewares Association recognizes the unique challenges
and opportunities that come with being an independent retailer of home goods in2020. To help these retailers find solutions to the challenges they face, The In-spired Home Show (formerly the International Home + Housewares Show) willhold a one-half day educational and networking event on Friday, March 13th fo-cusing on how to succeed as an independent retailer in today’s environment. Thispre-Show event, to be held at McCormick Place the day before the Show opens, isexclusive to independent retailers that sell home and housewares goods. There isno charge, but an RSVP is required.
The Independent’s Day program begins at 12:45 p.m. with check-in and closeswith a networking reception at 4:45 p.m. The educational sessions will feature: • “How On-Trend Products Can Make In-Store Shopping A Must and BolsterStore Sales and Profits” by Tom Mirabile, co-founder and principal, SpringboardInsights, and IHA’s consumer trend forecaster.• “Proven Techniques to Increase Sales, Profit & Cash Flow” by Paul Erickson, di-rector, marketing & sales, Management One.• “Catching Like Wildfire: Using Social Influencers,” by Lenise Willis, editor-in-chief, Gifts & Decorative Accessories.• “Sidelines That Sell, Merchandise Strategies to Help Your Store Succeed,” AriLowenstein, past president, Gift Sales Manager Association.
Independent retailers are a key customer for housewares suppliers and are crit-ical to the success of the Show’s exhibitors. They bring high value to the industryby building relationships between brands and the consumer because of the cus-tomer service they provide. Given their smaller store size, an independent retail-er’s staff is usually very knowledgeable about the products they carry and canprovide customers with more personalized service. They have become a brandambassador for the brands they carry and can explain the benefits and differencesbetween products, educating their customers in a way that larger retailers can’t.
In addition, independent retailers can react quicker to changing trends and dy-namics in the marketplace, such as the desire by consumers to want homes thatreflect their personalities and lifestyles. The rebranding of the International Home+ Housewares Show to The Inspired Home Show does just that by aligning the in-dustry’s premier marketplace with consumer trends shifting from functionalhome design to aspirational lifestyle development.
The Inspired Home Show 2020 will bring more than 50,000 industry attendeesand 2,200 exhibitors around the newest product designs, trends and innovationsthat spark personal brand and lifestyle aspirations. To reserve your spot for Inde-pendent’s Day, visit TheInspiredHomeShow.com/IndependentsDay.
To register for a Show badge, visit TheInspiredHomeShow.com.
The Inspired Home Showcelebrates independent retailers
62 OCTOBER 2019
Culinary Profile
One on one with RicardoCanada’s favourite celebrity chef discusses his latest projects
Every time celebrity chef Ri-cardo designs a new
kitchen tool, whether it’s forcooking or entertaining, heasks himself the same ques-tion: “Will this tool save time,effort and money?” It’s thatsimple philosophy that hashelped create some of the in-dustry’s most functional andinnovative kitchen products.
With a complete line ofkitchenware available at over800 points of sale across thecountry, an expanding retailfootprint (three restaurant-shops under the RICARDO Boutique +Café banner in Laval, Quebec City andSaint-Lambert just outside of Montreal)and an online store, the chef, author, TVpersonality, entrepreneur and TorontoStar columnist strives to enhance thecooking experience.
Ricardo’s inspiration is an extensionof his mission to promote the impor-tance of cooking and eating togetheracross Canada. “Every kitchen accesso-ry is designed to support the modernfamily that loves to cook but may nothave the time,” he explains.
His line now offers more than 200products food prep tools, cookware,
bakeware and a growing collection ofsmall electrics. Each piece is designedwith practicality in mind to make lifeeasier in the kitchen while providinghigh quality tools at an affordable price.
“Because of the innovative designs,these products are truly in a class oftheir own. They stand apart from every-thing else on the market,” he says.
Exemplifying that mandate, Ricar-do’s new digital electric fondue set fea-tures three, pre-programmed functionsfor cheese, broth and (yes!) chocolate.Shown below, the appliance providesprecise control to maintain the content’sideal temperature throughout the meal.
Everyone can enjoydinner without wor-rying about thecheese burning orsticking to the pot,or the broth fromoverboiling andevaporating.
When designingthe electric fondueset, Ricardo says hewanted somethingthat was completelyunique, practicaland safe. This fon-
due set is exactly that. And like allof Ricardo’s small appliances, itcomes with a selection of recipes.
Another innovative appliancebeing launched is an 8-person Re-versible Raclette Set. It features astorage level that allows users toshelve hot raclette pans when notin use. And the patented THEROCK non-stick plate providesoutstanding release performance.
Plans for spring 2020 include theaddition of over 20 new itemsacross all categories! The new col-lection features an electric person-al blender (shown below) that has
been designed to provide a healthy so-lution on the go, a self-watering herbplanter to keep herbs fresher longer andcomplementary accessories for thenewly launched sous vide precisioncooker.
Ricardo says he will also continue toextend his ECO line that was introducedto the market this Fall. Made of naturalelements that are biodegradable, wash-able and reusable to reduce the overcon-sumption of single-use and disposableproducts, this collec-tion is intended to be asensible choice for theenvironment.
Next spring retailerscan expect to see anew range of eco-friendly reusablebeeswax bags, abeeswax roll, a PLAwater bottle, a wash-able paper lunch bagand much morefrom Ricardo. (Seereview in this issue.)
“The joy of cook-ing starts with theright tools,” saysthis popular chef.
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