Bathroom and kitchen showrooms

Posted on by

There are many elements that make up the ideal showroom. From effective exterior signage, to a suitable selection of displays. Whether your showroom is large or small, there are universal key factors that will make it an attractive and welcoming space, with all the conrect ingredients for enhancing the customer experience.

Whether you are aiming your product at the entry, middle or upper end of the market, it is always a good idea to feature a mixture of styles, finishes and price points in your displays that will excite the customer and expose them to a treasure-trove full of options and ideas. lt’s vital to include at least one display that has a ‘wow’ factor. Not all customers will purchase from it, but it creates a fabulous impression and generates a hive of interest in any showroom.

Also include different price point options based on your target market, and if you currently have a display which is gathering dust and isn’t getting noticed, take positive action and improve the display or else change it completely. Concentrate on unique selling points by including accessories in your kitchen designs such as ovemwantles, feature doors, curved doors, plate racks, wine racks etc and as island units are proving extremely popular with customers install at least one if possible!

Feature lighting, whether it is for useful or decorative purposes, has amazing visual impact so try and include for that show-stopping look Point-of-sale material is a highly effective way of imparting information to your customers, decorating your showroom with appealing graphics and increasing brand awareness.

It can range from simple strut cards that sit on display worktops, highlighting specific features of the display to roller banners, brochures, feature labels and window stickers. lt is a fact that customers beneHt from having a certain amount of information available to them before they approach a sales person to express genuine interest. The more at ease, well – informed and well-catered for your customer: the more likely they are to purchase the kitchen of their dreams from your showroom. There’s only one opportunity, so it has to be right!

Company matters May 2012

Posted on by

We decided to run CPD Seminars because we identilied that there is a need to bring architects closer to kitchen designers. We feel that if we offer to host the seminars in our independent kitchen specialist’s showrooms, the attendees will be able to associate better the intricacies of what they leam about kitchen manufacture and design.

They will be able to see kitchens in situ and discuss the design qualities of the units and the varying styles and how they are best implemented. Each seminar will take place during a lunch break or an after work session, so they are usen friendly and will not impede too much on the architects day. Each event will give architects a unique opportunity to meet designers and tiling specialists so that they can discuss technical queries and even projects they are working on.

We are conducting CPD seminars on this subject matter so we are naturally interested and keen to see how it is received. We believe that we can extend this service to interior designers as they are often the conduit between an architect and ‘ kitchen designer during a project. Traditionally we find that architects will sometimes design all the structural elements of a home, but the kitchen selection and planning processes may not be a priority. Therefore we feel that it will be beneficial for them to be introduced to kitchen specialists who can promote and educate about kitchen design within our industry.

This should result in a win-win situation for all as they have an opportunity to work more closely together to ensure that kitchens become a more important element when planning a dwelling, after all kitchens ultimately help sell the properties.

So how can architects learn from kitchen designers? Well, kitchen designers are often regarded as interior architects as they have an intrinsic knowledge of furniture, as well as overall design, which can help architects and their clients make the best of available space by integrating a kitchen with the structure of a building, albeit a sympathetic refurbishment or a contemporary new build.

The CPD seminars will look at how kitchen design originated and will also cover the history of overall kitchen development, as well as  current design consideration and common mistakes to avoid. We also plan to look at colour influences, materials used and what to look for to make these elements work in harmony with each other To a lesser degree, we also cover appliances and how important they are in the overall scheme.

We feel that architects who attend our seminars will have a positive, educational and fun experience, furthermore they will gain a points contribution that will help them reach their annual CPD points targets.

Shining example

Posted on by

Lighting will not be the first consideration for consumers choosing their kitchen, but it should be one of the first thoughts for designers. lt not only serves the practicality of illumination, for safety, but lighting can create a visual impact and improve the function of the kitchen for each individuals needs. Whether it remains just a functional cooking space or is an extension of the living area, lighting must be considered from the outset for kitchens to look their best and operate effectively.

Brand manager of lighting control manufacturer Taptile, Allen Hartley comments: “How a kitchen is lit must be considered from the very beginning. Great lighting can be the difference between a so-so kitchen and one with ‘wow’ factor so it’s essential designers and retailers give due consideration to lighting from the off.” And Michael Linsky, managing director of Sensio Lighting, agrees adding: “For a very reasonable cost, a £10,000 kitchen can easily be transformed to have the appearance of a design worth £15,000.”

Four-stage specification

Most designers will be aware that kitchens need to have a balance of task and ambient lighting. Task lighting provides illumination for areas of activity – cooking, chopping, making drinks, while ambient lighting can highlight feature areas and help establish a mood. But Gary Wilson, sales director of Sycamore Lighting, says there are actually four considerations when specifying kitchen lighting: “The Hrst being to establish what the client requires from a task lighting point of view. This enables the designer to factor in and correctly position high output lights for these areas, which give the optimum amount of lumen output. “Secondly, switching options need to be designed, so things such as plinth, overhead, ceiling, as well as any other lighting in the kitchen, can be switched or dimmed accordingly to customer expectations.

The third consideration is to ensure the colour renditions of the various lights match, to offer a uniform, streamlined Hnish to the project. Lastly, all the lighting used must conform to current legislation, relating to subjects such as energy efficiency, fire-rated compliance etc.”

LEDs light way

It’s LEDs which are leading the way in kitchen lighting. As Gary Wilson of Sycamore Lighting, says: “LED lighting is the fastest growing light source associated with kitchen lighting in the UK and Europe.” Where once the LED used to trail behind the traditional halogen bulb, because the strength of light couldn’t compare, technology has moved on and now LEDs can offer the same strength and quality of light. Gary Wilson continues: “In some cases the light output from modern LEDs actually exceeds a halogen light source.” But LEDs have the added advantage over halogen bulbs in that they can also last longer and are energy saving too. Michael Linsky of Sensio Lighting, explains: “In comparisonito halogen bulbs, the low wattage of LEDs enables the energy consumption to be significantly reduced by an average of 91%.

As a result, electricity costs are lower without a compromise on the strength and quality of light. LED fittings also benefit from an average lifespan of twenty years more than that of a halogen light.” But it’s not only the functional elements of LEDs which has seen the rapid rise and rise of these light fittings. They are discreet and can be used in more ways than traditional halogen bulbs, casting light though glass shelves, to illuminate storage, and with colour- changing RGB LEDs for decoration.

Managing director of Stoneham, Adrian Stoneham comments: “The use of LED has made big strides for task and focus/feature lighting in particular Whether inside overhead cabinets, underneath them to light the worktops, inset into splashbacks or as downlighting for plinths and other features — LED offers amazing design opportunities.” And Matthew Lord, director of LDL Components, agrees pointing to its biggest seller: “Our LED tape is extremely versatile as it can be used in a whole variety of ways within a kitchen.”

The right white

Yet choosing LEDs takes consideration and their suitability is dependent on the furniture style of the kitchen. Contemporary designs suit LEDs which emit a cool white, while more traditional kitchens demand LEDs which offer a warm white. Gary Wilson says: “The most commonly used lights in a kitchen environment are classified as either cool white or warm white. The cool white fittings tend to be used in more contemporary kitchens and the warm white in traditional/timber instalIations.” However there are now moves introducing LEDs which offer lighting classihed as natural white.

Wilson explains: “A natural white LED covers both types of installation as it recreates a daylight scenario. For example, wood grains are enhanced and high gloss doors are accentuated by the use of the natural white products. This ultimately ensures that the decision-making process is easier for the designer” And lighting is only going to grow in importance for designers, as improving technology sees controls getting smarter too. Senior kitchen designer for retailer Cococucine, Joanne Heavey says: “We believe that technology that hands control to the user is the future of lighting.”
Already, there are touch controls on the market, which can switch on/off and dim a series of lighting circuits. However apps for tablet computers or smart phones could ultimately act as lighting controls. Siematic already offers the Multi-Talented Lighting Channel, which can be operated by an LED touch-switch with a sensor or through an iPhone or iPad application. And experts believe, this could form part of a whole-house lighting solution.

Gary Wilson comments: “Whole house lighting controls are also on the increase, with systems being able to be controlled by simply using a smart phone.” Well-designed and well- postioned lighting systems are influential in kitchens, so ensure you’re familiar with the latest technology and help set a shining example with your projects.

Going for the treble

Posted on by

It’s been thirteen years since Manchester United did the treble. But, in the kbb ‘premier’ league, Kitchen Architecture is hoping to match its achievement. After winning Master Retailer of the Year with its Putney showroom for the last two consecutive years, the business has been short-listed for a third year running. Now its Oxford showroom is planning to take the crown.

Managing director and owner Robert Gelling entered the Master Retailer Award category because he believes: “It is a reflection of all- round business performance” With little expectations of what the award would do for their business when they first entered it, Robert comments: “lt has been great. Being able to get leverage off it, especially in a difficult market place, you want to have as many levers as possible to win client confidence. It’s another string to your bow and it’s something else to talk about.”

So what does it take to win? Robert says: “Our service and knowledge is very strong. We have extremely well- qualified staff that have worked in the high-end interior industry for a long time. We are focused on our vision to be the best provider of high-end kitchens in the industry and that’s what we get all the staff to focus on as well. We work hard at it and try and train the staff as much we possibly can, so they have all the information at hand and can be good sales consultants to their clients.”

This three-strong showroom business started as a husband and wife team in Oxford in 2002. According to Robert, it’s now the largest independent designer and retailer of Bulthaup kitchens in Europe. Armed with a degree in furniture design, Robert left The Conran Shop in London, joined the kitchen industry and built up a good client base of interior designers and architects, before setting up his own retail business.

Now, the business has showrooms in Oxford, Putney and since the beginning of this year also Wilmslow in Cheshire. But they haven’t stopped there. Robert and his wife have also recently opened a fourth showroom in Oxford, but this time with a traditional offering. The studio is branded Teddy Edwards, after the companys own brand of classical furniture. Robert explains the decision: “We have the best contemporary product and we really wanted to create the best hand- crafted product and be able to sen/ice all our clients. Working with architects and interior designers, we have clients with different tastes, so we are able to service them with that product range as well.” But all the showrooms have one commonality, they are designed to capture kitchen sales.

Robert explains: “We focus on making them the best sales tool possible and again, trying to give the client as much information as we can as to the product ranges and how we design, so we can explain the theory to them as we are showing them around. lt helps them visualise what they would be getting in their own space. We try and set them all up as working kitchens.” They don’t do things by halves and the Putney showroom launch not only had a personal appearance from Heston Blumenthal but he also offered to cater for the event, after his restaurant and house had work completed by Kitchen Architecture.

But, Robert is a firm believer in word of mouth and although they hold showroom events, his main way of attracting footfall is through the case studies on their website and local recommendations. Robert says: “We do advertise but not greatly. We try and focus on just doing a good job for our clients and that’s how I think we have managed to survive and grow – by being a repeat-order business and not relying on every sale that comes through the door; but building on referrals or recommendations. You only get those if you do a good job.

And so thats what we have focused on. We do some local advertising and then we do some national advertising in conjunction with Bulthaup. But, I think, we also probably do quite well from case studies in consumer magazines.”

Their plans are now to focus on pushing sales through the Wilmslow showroom and getting the same level of brand recognition for its Teddy Edwards showroom. Robert says: “We are really focusing on getting these showrooms up and running because we had a huge stage of investment last year: So we need to get as many kitchens sales as we can through the showrooms.” Robert is keen to add: “I think nobody can say it has been easy We have been very fortunate that we have been able to survive and grow during the recession. It has been hard work and you get out what you put in.

You have to get your head down and work hard and really not lose focus. It is quite easy to panic and cut quality and cut corners, but the clients will see that and lose confidence and you have got to work hard and make sure you keep them happy You have to just do the best you can,” They are further looking into social media to see what it could do for their business.

Best of luck to them and all the other finalists for this year’s lndustry Awards. Will it be the first treble for the kbb industry? Now that would be a good first tweet.

Kitchen appliances coming soon

Posted on by

Brand manager for Taptile, Allen Hartley says the future of kitchen lighting is tech-driven and lighting controls will play a greater role To answer how designers and retailers can combine task and ambient lighting, the answer is to opt for a ‘do-it-aIl’ lighting control system.

The latest generation of touch sensitive systems will let you control up to three lighting circuits from one panel – enabling switching on, off and dimming from a single, convenient control point. It’s also likely you’ll be able to use the panel to control appliances and AV equipment – probably wirelessly – and for complete fluidity, you can of course lit more than one control panel.

These new control systems are a dream for achieving the perfect task-ambient blend, are extremely user-friendly and simple to fit i.e. you won’t need a specialist designer or installer Best ofall, they are very affordable – giving you a lighting scheme that really adds some sparkle – whilst not busting the budget.

The future of kitchen lighting will be very tech-driven. Kitchen lighting has been neglected for too long and thanks to the latest technology, this is now set to change – and change very rapidly. Designer lighting – both in functionality and looks – has been around for a while, but the difference is that it’s now available to everyone. Plus, lighting control systems have become a hundred times more user-friendly. Today’s and tomorrow’s touch- sensitive products couldn’t be simpler to use.

Kitchenaid offers new cooker hood

Posted on by

Kitchenaid has introduced the KCDD 9010 downdraft hood, suitable for ducting or recirculation. It measures 900mm in width and features a black glass top with a stainless steel perimeter aspiration panel. The hood has an automatic up and down motion, a maximum airflow of 900m/h and three fan speeds with an intensive option.

Duravit has extended its range of ceramic kitchen sinks with the addition of Kiora by Sieger Design. The sink is available in surface- mounted and inset options and can be specified as a right or left- handed bowl. Kiora features a 50mm wide frame and a tilted draining board. It is made from the company’s DuraCeram material for higher impact resistance and it is available in white, pergamon, chestnut, matt anthracite and black.

New kitchen items on the market

Posted on by

Stormer has introduced the Linea Orizzontale range to its ottermg, available in the UK through Azam Emsigo. The Prisma Gl is a high gloss polycarbonate glass finish which is available in eight colours and all wall units come with 8mm backs as standard. The linear handle profile is available in stainless steel, aluminium, white or black.

Franke has launched the Mythos range of inset sinks, which includes the Mythos Fusion MTF in Oynx, available in both single and one-and-a-half bowl configurations. The Fusion MTF sink is manufactured from Fragranite, and features stainless steel ribs fused into the sink drainer: It also features a semi-integrated overflow.

Stormer has introduced the Linea Orizzontale range to its offering, available in the UK through Aezm Emsiga. The Prisma Gl. is a high gloss polycarbonate glass Hnish which is available in eight colours and all wall units come with 8mm backs as standard. The linear handle profile is available in stainless steel, aluminium, white or black.

Cool thinking

Posted on by

Refrigerator, An appliance for storing food at a low temperature. Well yes, this definition essentially describes the main purpose of a fridge. But they are no longerjust about keeping milk and eggs cold. They are so much more than that.

For example, LG recently unveiled its Smart Manager at the Consumer Electronics Show which can not only order your shopping but even help suggest meals.

Importance of efficiency

But a smart fridge isn’t just futuristic. Doing the weekly shopping on a fridge’s LCD panel may seem alien. But in more realistic terms, smart technology is actually about saving consumeis time, money and energy. Consumers are beginning to appreciate that an energy-efficient fridge can make a huge difference in the long term. After all, it is the only appliance that is switched on 24/7 365 days a year and therefore it makes sense for it to be energy-efficient.

According to Whirlpool, the EU-27 residential consumption report shows cooling appliances are the second highest users of electricity within the household, using 15.3%, which equates to 122 TWH. Therefore, whether a distress purchase or a discretionary purchase, an energy-efficient fridge ranks high on the wish list.

Bill Miller sales and marketing director of ATAG, comments: “An energy-efficient fridge is hugely important to the modern consumer as they are aware it can really make a difference to them well into the long term. Aside from the environmental benefits, it offers the wider world as a whole, energy-efficient refrigeration can truly help the consumer minimise their outgoings and save on bills. Old refrigeration appliances are incredibly energy hungry and so the consumer will certainly notice the difference with a new fridge and appreciate the savings it provides.”

And to make consumers’ purchasing decisions even easier Fnom July 2012, when the EU law comes into force, it will be a legal requirement for manufacturer to only provide A+ rated refrigerators. The European energy label now ranges from A++ to G so it is clear for consumers to see which models are mor efficient.

Andrew Wasdell, product manager of food preservation at Electrolux Major Appliances, adds: “3A+ energy efficient models are highly efficient with a typical model consuming only £16kw per year; costing £38 per year to run. A consumer switching from an A-rated model to an A+ or A+++ model will see a reduction in energy consumption and costs. However; it is important to note that as the average age of cooling appliances in the market, at the moment, is 8 years old, then the old model that customers are replacing is unlikely to be A+rated. Models that are 13 years old will be far more inefficient in their energy consumption and may cost £60-£70 per year in energy. So the customer will see a huge improvement in the switch to a modem fridge freezer.”

Demand for functions

But, a label with a few extra plus signs isn’t the only thing consumers are looking for when purchasing fridges. There is an increased demand for more exciting smart technology features such as large multi-zoned capacities, supencool functions, holiday modes and humidity zones. Consumers expectations of the conventional fridge-freezer have clearly changed.

And the latest technology is all about reducing food wastage with things like ‘vegetable drawers with humidity control’ keeping food fresher for longer. Ultimately saving consumers money and time by enabling them to shop less often and take advantage of bulk buying. Bill Miller sales and marketing director of ATAG, comments: “We find hat the top demand amongst our consumers for refrigeration is a flexible, multi-zoned capacity The current tendency is to shop once a week and so the consumer needs the space to store their food produce.

Adaptable multiple food storage capability such as deli drawers and humidity compartments are all in demand. Secondly useful functions such as fast cool and fast freeze are also desirable with the trend towards bulk shopping expeditions. Keeping food fresh for longer is imperative with the trend in bulk buying; the consumer wants more time to enjoy life’s pleasures rather than to spend it shopping for food.”
And David Garden, commercial director for Lec and GE at Glen Dimplex Home Appliances, adds: “Food preservation features and airflow boosters are the key functions that can actually have an impact on the effectiveness and usability of a fridge. Inadequate airflow can create different temperature zones within your fridge – by improving airflow and creating a constant, uniform temperature, throughout the cavity it means that the rules about which shelf to keep butter or meat on are irrelevant. The airflow also helps to remove odour contamination because there is a constant refreshing of the air.

When it comes to reducing food waste and doing our bit for the environment, the continued development and introduction of food preservation features – which ensure high humidity in the fresh food compartment to keep food fresher for longer; electronic sensors which monitor temperatures constantly for accuracy and consistency and multi- flow air towers which deliver cold air evenly throughout the appliance – offer users greater precision and control.”

Smarter the better

And saving money doesn’t just come in the form of reducing food wastage. The latest talk is about Smart Grid technology which is about saving money through cost-effective electricity Using an electricity grid system, the fridge can perform certain tasks during off—peak times to enable the reduction of energy costs. According to Dean McKeIvie, product marketing manager of freestanding at Whirlpool: “The achievement of the goals of significant energy water and money saving can be accelerated through integrating smart, energy-efficient appliances on a smart electricity grid.”

He adds: “Smart Grid is new technology and is essentially an intelligent energy distribution system, which communicates with household appliances to ensure a more eflicient and cost effective distribution of electricity So for instance, the innovation will allow appliances to tailor their operation, such as a refrigerators defrost cycle, and move it to times of off-peak electricity demand without affecting performance.”

While this technology is still in the early stages, it is likely to become the future of appliances, with Whirlpool set to launch its Green Kitchen this year: Dean McKelvie says: “Through an integrated use of appliances, GreenKitchenTM 2.0 optimises the use of heat and water with processes that increase energy savings of up to 70%. Its technology allows interconnection of the appliances in a kitchen-eco-system and their integration into the upcoming smart grid system. The result is minimised water and energy consumption which reduces impact on the environment.”

Connecting the benefits

According to Gino Grossi, product manager for refrigeration at Samsung Home Appliances: “Connectivity and interactivity is something that will emerge in the UK over the next year: Having a built-in M-H connected tablet will be the next thing, as it’s all about making the life of the leisure centric consumer easier – having an built-in tablet means that leaving notes on the fridge can be done digitally, or to help with the cooking, recipes can be downloaded on the refrigerator.”

So, next time a consumer makes out a fridge is just something which keeps food cool in, be sure to tell it is now so much more than that. It can save time, energy and most importantly money.

Impey and Aeon update their product listings

Posted on by

German supplier of internal storage solutions Kessebohmen which is distributed in the UK through PWS, will be showcasing Convoy Lavido and Le mans ll. Convoy Lavido is a larder system, where the height-adjustable shelves are accessible from three sides. Le mans ll is the second generation ofthe Red Dot award-winning corner unit, which has trays that can now hold 25 kg, and fits 400, 450, 500 and 600mm doors.

The Showerwall brand of waterproof wallpanelling is being relaunched with a design update for its product offer Partnering the Essentials Bathroom range, on a 90sqm stand, there are nine colour additions, bringing the total design palette to 33 laminates, with stone, marble and metallic patterns. The retailer merchandising package is also getting an overhaul with new photography, lifestyle product brochure, swatches and display stand graphics.

With homeowners seeking to renovate, rather than move, they will be looking for ways to add more bathroom facilities to their home. Stuart Turner has introduced a Wasteflo-branded maceraton to enable a WC to be positioned where traditional pipework would not allow. The ready-to-install macerator range features a removable cassette system for ease of cleaning and maintenance.

Showcasing its range of luxury wetroom products, lmpey Showers will be taking a stand in the ‘Heart of ReIaxation’ section of the show. lt will feature two room sets, one with a 1000mm Aqua-Screen wetroom panel installed on the company’s 1000 x 1000mm Aqua-Dec Linear floor former and shower basket. The second roomset will include the 1200mm Aqua-Screen Pure Panel installed as a walk-through design on a 800 x 800mm Aqua-Dec floor former.

At kbb Birmingham Aeon will be showcasing its latest stainless steel towel rail designs, as well as designer radiators. lts product launches include Tubo and Panacea, both of which come in matt brushed or mirror polished finish. Tubo boasts a tube-in-tube design for low water content and to improve energy efficiency, while Panacea is a modern take on a vertical louvre design.

Pelipal appearing at KBB

Posted on by

European bathroom furniture manufacturer Pelipal will be appearing for the first time at kbb Birmingham. lt will launch Leonardo and a back-to- wall furniture range, specifically designed for the UK market. These will join Bani and Tiva and Primadona, which features a curved furniture front.

At this year’s show, Hotpoint will be showcasing two built-in collections, its premium Luce appliances and Kitchen Studio range. Both ranges will see the addition of products, which according to Hotpoint will see them extend ‘into a whole new territory Luce features Dual Flow ovens and direct heat hobs, while Kitchen Studio features co-ordinated A-rated ovens and hobs in stainless steel, black and white.

Part of the CD UK Group, Air Uno will be extending its partnership with Italian hood manufacturer Faber to introduce the Premium Collection. Discovery pictured, is part of the Premium Collection, which will be launched at the show Also on the stand will be Air Uno’s collection of 12 Faber cooker hoods in stainless steel and glass, from classic models, through to discreet hoods and eye-catching designs.

Kitchen makeover brand Granite Transformations is targeting independent kitchen and bathroom business owners, to expand its 30-strong network of franchise showrooms. It has reduced the price for would-be investors and introduced two franchise packages: a bolt-on Existing Retailer franchise for a one-off fee of £15K and a Concession Showroom for £18K. Both of the packages are designed to capitalise on the home refreshment market and come with customised training.

Michelin-Starred chef josh Eggleton will be providing a cookery demonstration on appliance and kitchen supplier Caple’s stand, at this year’s kbb Birmingham. josh Eggleton runs The Pony & Tmp country restaurant in Chew Magna, Bristol, where Caple is based. ln addition, Caple will be showcasing more than 80 product launches, from ovens through to refrigerators, sinks and taps on its 200sqm stand.