RECENT PRESS RELEASES

RECENT PRESS RELEASES2019-05-24T12:10:19+02:00
Modular buffet equipment transforms The Savoy’s catering operation2019-05-20T14:10:02+02:00
Modular buffet equipment transforms The Savoy’s catering operation

Modular buffet equipment transforms The Savoy’s catering operation

The Savoy has put a modular buffet system into its conference and meeting facilities as part of a catering upgrade at the venue.

by ANDREW SEYMOUR on 
Modular buffet equipment transforms The Savoy’s catering operation

The iconic 5-star London hotel opted for the Venta modular buffet system after replanning its food presentation set-up for its event, conference and meeting spaces.

As well as meeting its requirements in terms of style, the system offers The Savoy the flexibility it needed as it can be easily moved from one room to another or stored in its own trolley system by easily removing the tabletops allowing for the frame to be dismantled.

Georgi Basoglu, director of events operations, said the versatility of the kit has delivered a number of tangible benefits.

“The Venta equipment has not only improved the look of our buffet display but it has made our life easier operationally, saving us time in setting up and cleaning down. The flexibility of the modular system means that a mix of equipment can be used in different conference rooms depending on that day’s requirements.”

It was also important for The Savoy’s team that the aesthetics of the new system worked with the classic look of the hotel, whether the rooms were refurbished or not. Venta’s contemporary style means it can fit a range of different hotel decors.

The Savoy selected a wide choice of Venta buffet equipment including induction tables to keep food warm, cool tables, ambient tables and risers plus an egg station for its breakfast offer.

Paula Sherlock, managing director of Signature FSE, which supplies Venta in the UK, said: “We worked closely with the hotel teams to understand their needs; it was key for us to know the maximum number of pax and typical room layouts in order to recommend the most suitable equipment configuration.”

Luxury hotel transforms buffet service with induction investment2019-05-20T14:04:57+02:00
Luxury hotel transforms buffet service with induction investment

Luxury hotel transforms buffet service with induction investment

A luxury hotel in Hampshire has begun using Venta and Livecookintable cooking equipment as part of its buffet service in a bid to optimise guest experience.

by CARLYHACON on 
Luxury hotel transforms buffet service with induction investment

The Aviator – a hotel by TAG in Farnborough that is linked to watch brand TAG and located near its own private airport – is using the equipment from Signature FSE for daily buffet service, as well as corporate events and weddings.

The hotel chose Venta’s modular buffet system, which has wheels to make it easy to move around and store. The induction table system is also said to help prevent dishes from chafing, which will save product replacement costs.

In addition to the Venta table system, the hotel purchased an integrated plate warmer to keep food warm for a longer period in a bid to optimise guest experience.

Another brand that Aviator is using is the Livecookintable cooking furniture. The hotel acquired two of these tables which allows staff to cook omelettes in front of guests.

Fabrizio Braga, food and beverage manager at The Aviator, said: “They’re both functional and look like furniture, not equipment. Venta and Livecookintable products work well together functionally as well as visually.”

Braga is particularly pleased with the Hot + Chill unit, which keeps food warm or cool due to its temperature range from -3ºC to 110ºC.

He said: “It is our top equipment as it’s so easy to swap from one setting to another. The same Livecookintable equipment can be used throughout the day for the various services.”

“Livecookintable gives us great flexibility in our operations and allows us a great turn around between the end of the breakfast service to the start of the lunch service.”

Venta – Buffet design reinvented…2019-05-20T13:58:01+02:00
Venta – Buffet design reinvented

A perfect match for a flexible but yet very design wrapped hotel, event or catering operation.

A perfect match for a flexible but yet very design wrapped hotel, event or catering operation.

by  | Jan 25, 2019 | Suppliers
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VENTA’s high-quality buffet furniture with stylish cocktail- & buffet tables can be folded up or stacked together to save space and assembled / disassembled in just a few easy steps. All buffet furniture is mobile. A perfect match for a flexible but yet very design wrapped hotel, event or catering operation.

VENTA, a Büchin Design GmbH Company, has decades of experience in creating a unique recognizable design language.

Martin Schmidt, Executive Chef, Berlin Marriott Hotel “We have been using tables from Büchin Design for many years now. The high quality pays off in everyday use. We can set up a buffet very quickly and with great versatility. Since all the tables are fitted with rollers, we can set them up them in the kitchen area and then simply wheel them into the function rooms, or we can set up the buffets directly in the rooms themselves.”

Associated Andy Mannhart products.

Take a look at the factsheet of this exclusive design of VENTA here

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Venta eyes buffet service with new plate warmer2019-05-20T13:34:36+02:00
Venta eyes buffet service with new plate warmer

Venta eyes buffet service with new plate warmer

Venta has launched its new modular buffet system with an integrated plate warmer, in attempt to prevent users ending up with a cold plate of food.

by ALEX DOUGLAS on 

The German-based brand has partnered with Rieber to supply a plate warmer and a customised Venta table to create the system.

Venta says it created the design with busy buffets in mind and has ensured the plate warmer will fit with other tables.

Additionally, the designers ensured that when in use only the plates are left visible as all of the technology is hidden away.

A cover is also supplied as an infill to create a plain surface when service is finished.

Venta baine-marie Cool + Hot buffet table2019-05-20T13:27:05+02:00
Boutique Hotelier: Stylish induction buffet tables target UK hotel market

Venta baine-marie Cool + Hot buffet table

Venta baine-marie Cool + Hot buffet table

by EMMACALDER on 

The Bain-Marie Cool + Hot buffet table features a multifunctional well with two removable inlay panels, allowing food to be kept warm or cool depending on the event’s requirements.

Temperatures range from as low as -5°C up to +110°C, combined in one table, which runs quietly and efficiently.

It can be used in its entirety, allowing operators to fill it up with ice to keep drinks and bottles cool, or in part by using one of the inlay panels while the other half remains open.

Alternatively, both panels can be used to cover the well, using the surface to keep food cool or warm in presentation dishes.

Upgrade für das Frühstück: Radisson Blu Hotel Hamburg – Büchin Design Buffet-Tisch-System2019-05-20T14:20:10+02:00
Upgrade für das Frühstück: Radisson Blu Hotel Hamburg - Büchin Design Buffet-Tisch-System

Upgrade für das Frühstück: Radisson Blu Hotel Hamburg – Büchin Design Buffet-Tisch-System

Upgrade für das Frühstück: Radisson Blu Hotel Hamburg

Radisson Blu Hotel Hamburg investierte in ein neues Büfettkonzept für die erste Mahlzeit des Tages. Davon profitieren nicht nur die Gäste, sondern auch Umwelt und Wirtschaftlichkeit > Die Ansprüche an das Hotelfrühstück sind hoch: Es soll ein Maximum an Frische, Auswahl, Qualität und Attraktivität bieten, selbst noch für Gäste, die auf den „letzten Drücker” kommen.

Regionale Produkte sind inzwischen ein Muss, um dem Angebot Wertigkeit und Profil zu verleihen, aber auch Veganer und Allergiker wollen ein adäquates Angebot vorfinden. All dies erfordert gute Planung und exakte Kalkulation, damit das Frühstück nicht zum Verlustgeschäft wird. Die Carlson Rezidor Hotel Group hat das Frühstückskonzept für ihre Häuser einem Facelift unterzogen.

Seit einigen Wochen können die Gäste nun auch im Radisson Blu Hotel Hamburg, das zur Gruppe gehört, das neue „Super Breakfast Buffet” genießen.

Um das neue Frühstücksangebot noch attraktiver in Szene setzen zu können, investierte das Radisson Blu Hotel Hamburg vor kurzem rund 100 000 Euro in ein neues Büfettsystem der Firma Venta by Büchin Design (Berlin).

Es sticht angenehm ins Auge: Die vier Büfettstrecken mit 80 Zentimetern Tiefe sind champagnerfarben, und die Schrankblenden wurden mit einem dezenten Bambusdesign aufgewertet. … „Im Gegensatz zum alten, starren Mobiliar stehen die einzelnen Elemente auf Rollen und können sehr flexibel eingesetzt werden”, berichtet Robert Wiesner.

Einzelne Flächen lassen sich zugunsten einer noch kreativeren Büfettgestaltung schnell und einfach vergrößern oder verkleinern. Die Speisen werden auf Keramikoberflächen, Induktionsflächen und Glas aufgebaut. „Die Küchenmitarbeiter müssen keine energieschluckenden Chafingdishes mehr einsetzen”, berichtet Executive Chef Marcus Michalek.

Neues Frühstücksbuffet mit Champagnerfarbener-Optik im Radisson Blu Hotel, Hamburg2019-05-20T13:19:08+02:00
Neues Frühstücksbuffet mit Champagnerfarbener-Optik im Radisson Blu Hotel, Hamburg

Neues Frühstücksbuffet mit Champagnerfarbener-Optik im Radisson Blu Hotel, Hamburg

Große Investitionen für mehr Ambiente und Nachhaltigkeit.

PREGAS Presseportal, Mittwoch, 1. November, 2017

(PREGAS) Hamburg, 1. November 2017 – Ab morgen früh wird das Super Breakfast Buffet in Hamburgs höchstem Businesshotel mit einem ganz neuen Interieur von Venta by Büchin Design aus Berlin präsentiert. Damit zieht der aktuelle Marktführer unter den Frühstücks-Mobiliaren im Radisson Blu Hotel, Hamburg ein – die Investitionssumme beträgt 100.000 Euro. Innerhalb von drei Tagen sind 35 Elemente aufgebaut und eingesetzt worden. Das vielfältige Frühstücksbuffet in dem höchsten Hotel der Stadt ist ab jetzt auf Keramik Oberflächen, Induktions-Etageren und Glas aufgebahrt.

Die vier Buffetstrecken mit 80 cm Tiefe sind Champagnerfarben und die Schrankblenden sind mit einem dezenten Bambus-Design gehighlightet. Damit passt es perfekt in das vorhandene Gesamt-Erscheinungsbild des Filini Restaurants, in dem das Frühstücksbuffet täglich von 06.30h bis 10.30h und an den Wochenenden bis 12.00h aufgebaut wird.

Wir sind sehr stolz, dass wir unseren Gästen nun ein neues Interieur beim Frühstücksbuffet präsentieren können. Flächen können schnell und einfach vergrößert und verkleinert werden, somit ermöglicht es uns eine noch kreativere und innovativere Buffet-Gestaltung. Und mit dem neuen Mobiliar gehen wir ebenso neue Wege hinsichtlich der Nachhaltigkeit. Das Interieur bietet integrierte Kälte – und Wärme – Bereiche, die deutlich weniger Strom benötigen. Energieschluckende Chafing Dishes sind damit Geschichte“, freut sich Robert Wiesner, F&D Manager des Radisson Blu Hotel, Hamburg.

Ferner wird das genutzte Geschirr aus dem Filini Restaurant künftig von einer neuen Korbdurchlaufmaschine der Firma Hobart – Modell aus der Serie CN Profi inkl. Climate-Pro Energiesparsystem – gereinigt. Das neue Spül-Highlight bietet ein hochwertiges Klarspülergebnis durch 3-stufige Zonen und mindert Energie, Wasser, Abwasser sowie Reinigungsmittel um mehr als 50%. Die Investitionssumme liegt an dieser Stelle bei über 40.000 Euro.

Stylish induction buffet tables target UK hotel market2019-05-20T12:22:20+02:00
Boutique Hotelier: Stylish induction buffet tables target UK hotel market

Stylish induction buffet tables target UK hotel market

Signature FSE has been appointed as the UK food service sales agent for Venta, a German brand which produces a range of stylish induction buffet tables.

by ANDREW SEYMOUR on 
Venta Buffet Table

The Venta product line is ideal for practical buffet display and can be used in various ways within hotels, depending on the food to be displayed and its heating requirements.

The multi-point induction table allows hoteliers to create an interesting display using different sizes and shapes of cocottes and dishes across the table.

Berlin-based Buchin Design, which manufactures the Venta line, designed the tables in a minimalistic style to guarantee a modern and discreet look to any hotel or restaurant environment.

The equipment is already been used by the Marriott Grosvenor Square Hotel in London, as well as other leading hotel groups worldwide.

Paula Sherlock, director of Signature FSE, said the product line was a strong addition to the company’s portfolio.

“The use of induction technology for buffet display means precise temperature control and therefore enhanced food preservation,” she said. “The Venta product range offers a practical and flexible solution, including hot, cold and ambient buffet tables.”

Venta is one of several European brands that Signature has struck sales arrangements with over the last few months.

It also recently began commercial partnerships with Germany-based Livecookintable and the Italian firm Pinti Inox.

RECENT PRESS RELEASE

Top London hotel reports savings in set-up and cleaning for events and conferences after deploying versatile system
Venta and Livecookintable in use at The Aviator in Farnborough to enhance F&B operations
A perfect match for a flexible but yet very design wrapped hotel, event or catering operation
Catering Insight - Venta eyes buffet service with new plate warmer
Brand/Supplier: Venta/Signature FSE UK launch: November 2017 The Bain-Marie Cool + Hot buffet table features a multifunctional well with two removable inlay panels
Radisson Blu Hotel Hamburg investierte in ein neues Büfettkonzept für die erste Mahlzeit des Tages. Davon profitieren nicht nur die Gäste, sondern auch Umwelt und Wirtschaftlichkeit
Neues Frühstücksbuffet mit Champagnerfarbener-Optik im Radisson Blu Hotel, Hamburg - PREGAS
Signature FSE has been appointed as the UK food service sales agent for Venta, a German brand which produces a range of stylish induction buffet tables. The Venta product line

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Büchin Design developed an elegant buffet furniture range for the high demands of the hotel industry and for exclusive events. It is equipped with a range of technical features to keep dishes hot or cold.