The trend towards good-looking food.

In this episode of the Ambiente podcast, Jesper Efferbach talks about the impact of the Covid-19 crisis on hospitality companies. Sirkin Randi of STARR Restaurants VP Creative Services, Akar Özay, Director of Culinary/F&B at Radisson Blu Şişli İstanbul, Maham Anjum of Maham Anjum Design Designer, and Dave Turner of TabletopJournal discuss best-practice examples and also topics such as sustainability and environmental impact.

In this episode of the Ambiente podcast, Jesper Efferbach talks about the Covid-19 crisis and the consequences for the HoReCa industry. Dave Turner from the TabletopJournal, Marcos Aristizabal, Marketing Director at BPU - Business People Unlimited and Reha Tavil, Sales & Marketing Director for Bonna Premium Porcelain, let us know how they look at the new normal.

Colin Reiner from Trenton International and Bastian Becker from Assheuer + Pott talk about the current situation of the HoReCa industry in times of the New Normal in this episode of the Ambiente Podcast.

What is 2020 going to look like? Which designs and materials will be trending? Design journalist Wiebke Lang presents the upcoming international styles that Stilbüro bora.herke.palmisano is staging at Ambiente.

The hotel industry is in a period of radical change. People are travelling, making reservations and living differently. Hospitality expert and consultant Pierre Nierhaus talks about the trend towards the ‘story hotel’ with a character all its own.

With the advent of new lifestyles, guests are also changing, says Pierre Nierhaus, one of the leading experts in trends, food and beverages and gastronomy. Sharing is also the order of the day in restaurants, with food and furnishings becoming ‘instagrammable’.

A brief summary of the most important international styles of 2019 that address the meta-trend of sustainability in a variety of ways and express it in terms of colours, shapes and materials. Developed by Stilbüro bora.herke.palmisano.