New CEO at Weber-Stephen

On April 1st Tom Koos joined grill manufacturer Weber-Stephen as new Chief Executive Officer. He follows Jim Stephen who will be staying in the company as Executive Chairman.

Koos has been head of the Jacuzzi Brands Corporation for the last six years. He had full strategic and operating responsibility and developed consumer marketing programs. Weber-Stephen chose him due to his worldwide business experience, passion for building brands and deep knowledge of the distribution channels.

“I am honored and excited to join the Weber team, a global barbecue pioneer and one of America’s most recognized and trusted brands,” said Tom Koos. “I am committed to continuing the tradition of delivering high quality products and customer service the world is expecting from Weber.”

Further Information: weber.com

 

Outdoor Kitchens: More Than Barbecuing

Outdoor recreation is such an important, enjoyable part of our lives that many people around the world want to experience it at home as well. This goes especially for preparing food, cooking, and barbecuing. For these demands an outdoor kitchen can be the ideal add on to a household. Almost any available kitchen appliance can also be developed for outdoor use. You can even do your dishes under the blue sky with an outdoor dishwasher.

Four kitchen designer experts offered their insights on the most important aspects when creating outdoor kitchens: Mary Jo Peterson, principal of Mary Jo Peterson, Inc. and author of several kitchen design books, Jamie Gold, kitchen designer and author, Peggy McGowen, certified master kitchen and bath designer and founder of Kitchen & Bath Concepts in Houston and Russ Faulk, VP of product development for Kalamazoo Outdoor Gourmet. According to them, modern families enjoy more informal lifestyles than former generations – the demand for informal home extensions grows.

When designing outside kitchens, the most important aspect to be considered is the effect of the elements. All cabinets must keep their contents dry and safe at any season. The appliances have to be weatherproof, neither rain, nor heat nor wind should affect them. The same goes for plumbing fixtures and lightings. There are special considerations to be made for all cooking equipment, be it pizza oven, heating plate or smoker. According to Peterson, another difference to an indoor kitchen is that an outdoor kitchen has to be planned with a smaller footprint because of the variety of activities taking place in the allowed space.

All of the four experts agree that designing outdoor kitchens is an interesting challenge because there are a lot of different aspects to be considered compared to a classic indoor kitchen. Of course it is also a profitable business branch for any business in the kitchen sector.

 Further Information: kbbonline.com and kalamazoogourmet.com

 

Barbecue trends 2012

The Asians like it spicy, the Argentines hot and for the Americans the burgers have to be XXL — when it comes to BBQ, every country has its own style and preferences.

But this year’s barbecue designs all agree in one point: they offer many possibilities.

Barbecuing for every taste

Even when it comes to barbecues, conventional models just aren’t very popular anymore.

Consumers want individualized barbecues tailored to their specifications. To meet the demand, manufacturers will be presenting models in bright colours such as pink, green and red – and even in the colours of various football, handball and ice hockey teams for die-hard fans. At the same time, barbecues offer an increasing number of possibilities for preparing a more diverse menu. For that special taste there are even briquettes made from grapevines. In addition, the trend is for having a complete grill centre, that fulfils all of one’s culinary desires. There are also built-in barbecues that are designed to fit in with the style of the garden. For the ease and comfort of consumers that enjoy grilling on the beach or in the park, a brand new idea has emerged – a bicycle trailer that can be converted into a barbecue in the twinkling of an eye. It’s practical and charming!

In order to make the outdoor fun last as late into the night as possible, outside lighting decoration is making a stronger showing. The lighting of water features continues to be the strongest trend, along with weatherproof lamps, that catch the eye with their extravagant, sculptural forms, Accent lighting and LED strips can be used for many applications – in a swimming pool or garden pond and as a spotlight on small waterfalls and outdoor walls.

Barbecueing – a question of faith

The spring sun is still a bit cold, but that won’t keep the real barbecue fan from his favourite garden activity. The question, however, is not just which type of barbecue to use, i.e. charcoal, gas or electric, but also what to put on the grillage. Yet another problem to be solved – or maybe not?

The latest up-coming trend in Germany is veggie barbecueing. The thought of tofu on the grillage alone may turn the grill master’s stomach. Nevertheless, the VEBU (the German Vegetarian Association) is convinced that in the near future there will be more and more veggies stood by the barbecue armed with grill tongs. VEBU-manager Sebastian Zösch concludes: “The success of the vegetarian trade fair VeggieWorld in Wiesbaden shows that there is a rising interest in meatless products.” Although Germany is veggie-wise not yet as en vogue as the USA or Austria, vegetarians are on the march in bratwurst-land. “No matter whether the vegetarian products are made from tofu, soy, lupin flour or vegetables, people are curious about veggie barbecueing and they appreciate the wide product range,” adds Sebastian Zösch.

The grill manufacturers don’t really care what finally sizzles on their barbecues, because their barbies do it all well, be it meat, fish or even meatless titbits. But how about you? Do you care about what is on your grillage? What is your preferred food at a grill party? Have you ever tried meatless chicken, veggie burgers or skewers consisting of courgette, pepper and tofu? Let us know what you think about the German veggie trend and tell us, what type of barbecue you prefer, i.e. charcoal, gas or electric. We are curious to learn about the barbecue habits in your country.

Further Information: vebu.de