John Kiorgaard is the General Manager at Top Shelf Concepts. John supports the notion of many that people eat with their eyes which is the cornerstone of Top Shelf Concepts success. We asked John a few questions about business and working in the food industry.
We are all about taking commercial food presentation to the next level. We believe people need to be delighted, tempted and tantalised by food before they even eat it.
We work with hotels, resorts, cruise ships, pubs, clubs, cinemas, chain restaurants and hospitality groups, just to name a few.
Our main products include bakery cases and drawers, dry food dispensers, buffet equipment, wax food paper, resin platters, teapots, bamboo picks, plates, cups and cones.
Knowing that food presentation encourages repeat business! People ‘eat with their eyes’!
I’m seeing an increase in the need for buffets for the serving of foods at large events. It’s the modularity and customisation that makes it so easy; it’s like a chef’s LEGO.
Also, there is growing awareness around allergy communication – that is, letting the guests know what is Gluten Free, Dairy Free, Vegan – it makes it safe, and also clear.
Dispensing dry food has also been an issue for a long time, and we have been able to provide solutions for companies in the Asia Pacific. The solution has meant that there is no wastage or shrinkage which means no fuss, no mess and it’s cost effective.
Keeping in front of our clients is certainly a daily challenge considering that business these days is changing so rapidly with the use of technology and social media. The way we communicate is so different to what it was ten years ago. Understanding what social media is best for chefs, café and restaurant owners has been a challenge.
I would definitely recommend that you do what you say and deliver on your promises. And, always use quality. Don’t ever substitute on cheap equipment and buy for the long term.
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