Dishes are tools
(Rights of picture: Wikipedia)
If there is any one secret of success,
it lies in the ability to get the other person's point of view
and see things from that person's angle as well as from your own
(Dale Carnegie)
If you look up the image pages of the porcelain manufactories, you will find plenty of information about tradition, competence and perfection. Most of these images are more reminiscent of the Renaissance and Rococo period than of pizza plates or serving platters for Rips & Wings.
If one would follow this historical dominance, Hungary would still have to belong to Austria and Russia would be ruled by the Anhalt-Köthen. For more than 90 years Holst has accompanied porcelain through the generations. Following the teachings of Dale Carnegie, we see porcelain from the perspective of our end user; the cook, the serving master, the restaurant and hotel business:
- It is irrelevant who invented porcelain
- It does not matter how it is produced
- The brilliance of a glaze is only visible to the dishwasher when the plate is empty
- No guest pays more for a schnitzel, because there is a bottom mark on the plate
- No patient gets healthy faster because his beak cup comes from Germany
- Any availability guarantee is worthless if the company is bankrupt
The hotel porcelain of today is clearly connected between cook and function. Francois Vatel (inventor of the event tableware) or Josephine Cochrane (inventor of the dishwasher) have exerted a far greater influence on the gastronomy tableware than a C.M. Hutschenreuther or Phillip Rosenthal.
The tableware of today
Like once Francois Vatel, the cook is not just a "craftsman", he is a master of ceremonies and the host of pleasure. The guest's only and exclusively important thing is what and how the service is offered to him. Gastronomy is an art of distinguishing oneself, offering experiences and providing a good service despite staff shortages, convenience and junk food. The tableware plays a very clearly defined role in this.
- Good attractive shapes, no 08/15
- Highest level of functional properties
- lower price
- Stability and durability
- Multifunctional, versatile applications
- Repurchase and addition
- Brand trust
Our porcelain is the tool of the trade for our customers and thus an important part of their gastronomic performance. Our designers are called
- Cook
- Patissier
- Confectioner
- Waiter/waitress
- Serving master
- F. & B. Manager
- Customer
- Problem/problem solution
We are nothing more than the tableware that supports the performance of the kitchen in the ring of gastronomic presentation. This is porcelain for professional hosts and makes us a gastronomic partner!