Issue link: http://osercommunicationsgroup.uberflip.com/i/798156
Kitchenware News & Housewares Review Show Daily Sunday, March 19, 2017 9 0 LG BUILDS ON SUCCESS OF AWARD- WINNING INSTAVIEW TECHNOLOGY Home appliance manufacturer LG Electronics is significantly expanding the number of refrigerators in 2017 outfitted with the popular InstaView™ feature that allows users to knock twice to illuminate its glass panel and see inside the refriger- ator without opening the door. This year, 13 LG refrigerators – available in various sizes, finishes and configurations and starting at $2,199 – will offer InstaView, the next generation of LG's award-win- ning Door-in-Door ® technology, provid- ing flexibility so consumers can enjoy this new technology in the configuration and style that meets their needs. In addition to InstaView, these mod- els incorporate advanced technologies designed for easier access and extending food freshness. LG's Door-in-Door tech- nology serves as the foundation for the InstaView panel and allows users to access often-used items without having to open the entire refrigerator. Simply push a button on the door to release the magnetic seal and access the compart- ment. The refrigerator's ColdSaver™ Panel, a barrier between the interior com- partment and the rest of the refrigerator, reduces cold air loss and helps keep food fresh. Select new refrigerator models with InstaView also feature LG's black stain- less steel finish. The warm, satin-smooth finish is also fingerprint- and smudge- resistant, which wipes clean with a soft, dry cloth. "In the few short months since LG launched InstaView into the U.S. market, this unique feature piqued the interest of many who are interested in 'seeing' their food in a new way," said David VanderWaal, Vice President of Marketing for LG Electronics USA. "This year, con- sumers will have even more choices of refrigerators that feature our most impressive new technology at various price points, proving that with LG there's no need to compro- mise functionality for style." With LG's lineup expanding to 13 InstaView refrigera- tors this year, consumers can select the model that is best suited to their lifestyle and family needs based on configuration, style and finish across a variety of price points, ensuring there is a model for everyone. Leading the lineup are two InstaView refrigerator models in the pre- mium LG SIGNATURE brand line, which combines the best of LG's cutting- edge technology and world-class design with exquisite attention to detail. They incorporate LG SIGNATURE's exclu- sive Auto Open Door™ technology that allows users to open the fridge with a swipe of the foot in front of a sensor on the bottom of the refrigerator door. Designed for the most discerning con- sumers, these 31-cubic-foot refrigerators boast a full stainless steel interior as well as exterior. Another notewor- thy new model is the LG Smart InstaView refrig- erator that's embedded with an array of conven- ient features provided by Amazon's Alexa Voice Service. It gives users access to an intelligent personal assistant that, in addi- tion to searching recipes, can play music, place Prime-eligible orders from Amazon.com including groceries, add items to a shopping list and more, via voice commands. Featuring LG's webOS smart platform, consumers can also explore a host of WiFi-enabled features directly on the refrigerator, from a library of Food Network recipes to tracking expiration dates. Nearly all LG InstaView Door-in- Door Refrigerators are ENERGY STAR ® certified, meaning they are 20 percent more efficient than the federal minimum energy standard. For more information, visit lg.com/us /discover/instaview-door-in-door. GOING TO VISIT MRS. COOK'S Carol Bromel tries to make Mrs. Cook's fun and welcoming for her customers, just like going to a friendly neighbor's house to borrow a cookie sheet. In fact, at Mrs. Cook's, you can actually borrow a cookie sheet. The store has a lending library of cookware, bakeware and appli- ances that customers can take home and 'test drive' for a few days. "We have a sign-out procedure and we take their credit card number," says Bromel. "We talk to our customers about it. We recom- mend that they take home one of the pans and try it, and if they want to have anoth- er one, they try [that]." That friendly openness has kept cus- tomers coming back to Mrs. Cook's for four decades. Her customer base is densely packed geographically, mostly consisting of people from nearby neigh- borhoods. "The vast majority of our cus- tomers are locals," says Bromel. "We have great customers. Many of them have been in the neighborhood as long as we have. We want people to come back." The primary demographics are women between ages 30 and 65, with a once- yearly rush of college students getting dorm appliances for the nearby University of Washington. Those two groups share a common interest: time- saving appliances. "Trend-wise, people are super busy. You're seeing it in gro- cery," says Bromel. "The kitchenware business has to think along those terms. We see people who want to cook more conveniently. There's a rise in things that let you cook quickly, like pressure cook- ers or multicookers." But for adventurous eating, Mrs. Cook's supplies and demon- strates everything from paella pans to fer- mentation kits. Bromel, who was a teacher before she was a retailer, enjoys giving customers the chance to learn and try these different options. "I think that just follows what a normal week looks like. Monday through Thursday, things have to be convenient and quick. And on the weekend it gives you a chance to entertain yourself with cooking and entertain your friends," says Bromel. "Within the store, we always have some product out that we're playing with, to show people and try it… I think that's what makes it so fun, we get to learn about all kinds of different things. There's new trends in food and things that are just kind of fun." Mrs. Cook's has been serving the Seattle, Washington community for 40 years now. Her initial location was a 520- square-foot shop where she held cooking classes and took a chance selling beans from a local business called Starbucks. From there, Mrs. Cook's moved to a 3000-square-foot space in a sleepy busi- ness center with somewhat creative archi- tecture. "Our store is challenged by shape; it's not rectangular," says Bromel. "One end is very narrow and one end is very wide." Bromel ended up lining every wall with shelf space, adding fixtures jut- ting out of the wall to create three-sided spaces and lots of wheeled displays that can be shifted as needed. "We use every square inch," she says. Bromel also got a boost when the shopping center she was in upgraded to serve more upscale clien- tele as the city drew in money from the tech sector. "It's really changed the entity from being a sleepy neighborhood place to being a destination." Bromel needed the extra space as the city changed and expanded its culinary interests. "When I started, everything we sold was pretty basic, pretty much the only thing we sold with color was Le Creuset. [It was] stainless steel this, alu- minum that," says Bromel. As cooking gained interest on TV and tastes changed, Bromel kept expanding the store's stock to meet demand. Now the oddly-shaped store is host to a wide variety of rapidly shifting culinary options. "Product lines wax and wane. We try and stay focused on that stock that is moving well and clearing things out that are not, so the inventory looks fresh." Bromel is excited to see that the stainless steel and alu- minum she used to sell has given way to tools that are as much fun as they are functional. "Gradually, it started getting a fun element. We saw companies like Chef'n and lekue, lots of color," says Bromel. "There are companies that add these great design elements. Now it has a much more whimsical feel." Seattle's focus on local eating and businesses has made its way into Mrs. Cook's as well. "People seemed really into local [foods]. Seattle has multiple farmers' markets, they're always packed. They like their kitchenware products the same." Mrs. Cook's has seen lots of inter- est in local products like handmade pizza stones, as well as in cast iron cookware made in the USA. "Anyone that makes in the U.S. has a leg up," she adds. Mrs. Cooks also carries a wide vari- ety of books for perusing. "We have national ones and local ones. We have the Ina Garten books, sheet pan supper books, we try to carry both nationally recognized books and local," says Bromel. She has brought chefs and writ- ers to her neighborhood from the greater Seattle area, where the dining scene is getting national interest. Bromel lists off names of James Beard Award winners like the names of old friends. "We've worked with Tom Douglas and Renee Erickson, that sort of thing," says Bromel. "They primarily come in for book signings." EPOCA CELEBRATES 25 YEARS Housewares manufacturer Epoca International has reached a milestone this year, celebrating 25 years of busi- ness. Since the company's inception, Epoca International has enjoyed tremendous growth, a testament to their focus on manufacturing quality products, customer satisfaction and strong relationships with its retail part- ners. In 1991, Chief Executive Officer and Founder Steven Melzer set out with a vision to create a family of lifestyle brands in the housewares industry, offer- ing an innovative array of quality prod- ucts that are responsibly manufactured. Over the past 25 years, Epoca International has successfully fulfilled that by pioneering several consumer brands and high-quality, eco-friendly products. In 2003, the company's trajectory was propelled further with the joining of its current President, Brian Melzer. With his focus on brand building and product innovation for Epoca's flagship offer- ings, Ecolution Cookware and Primula Beverage Products, Epoca's retail distri- bution was expanded. In the most recent years, Epoca's further growth has included the licens- ing of Cooking Light kitchenware; opening a series of global operations offices in China; and an expanded employee base including merchandis- ers, product developers, sales directors, graphic designers and marketers. The influx of employees prompted the cor- porate headquarters to move to a larger, state-of-the-art office facility in Boca Raton, Florida. "Epoca means new era, a phrase as appropriate for our business today as it was on the day we began," said Melzer. "We have achieved this through the hard work and dedication of our employees and partners, and look forward to contin- ued success as we celebrate this mile- stone." Epoca International continues to innovate their product lines, as well as offer new and exciting products to the marketplace. All of Epoca's new and existing product offerings can be seen at the show. For more information, visit www.epoca.com.