On-site Foodservice

FIRST PLACE: Falcons Landing, Sterling, Va.

1502tabletop7Falcons Landing, photographs courtesy of Frogman Interactive1502tabletop8Falcons Landing

Specifying Team: Bob Besserer, dining services director, Falcons Landing; Phil Bryan, dealer sales rep, Edward Don & Co.; Chris Clunk, manufacturer’s representative (Steelite), Capital Hospitality; Eric Bartunek, eastern regional sales manager, Spring USA; and Jeffrey Potter, executive chef, Falcons Landing

Dinnerware: Steelite (Craft and Terramesa)

Glassware: Cardinal (Cabernet)

Flatware: Browne (Eclipse) and Oneida (Mascagani)

Accessories: Garnier/Hilden and Spring (Seasons)

Why it Won: Although this is an on-site foodservice operation, the tabletop provides a certain elegance normally found in other foodservice segments. The earth tones found in the china nicely compliment the interior design. The individual pieces work well together to create a warm and inviting tabletop.



HONORABLE MENTION: Local Table/The Clubhouse at Willow Valley Communities, Lancaster, Pa.

1502tabletop4Local Table/The Clubhouse at Willow Valley Communities; photographs courtesy of Brenda Frezeman, Singer Equipment Co.1502tabletop5Local Table/The Clubhouse at Willow Valley Communities
Specifying Team:
Sharon Habanec, corporate director of culinary services, Willow Valley Communities; Frank 
Mascetti, sales representative, Libbey; Jeff Mellinger, sales representative, Singer Equipment Company; John Swanson, president, Willow Valley Living; and Chris Trendler, director of beverage and culinary service excellence, The Clubhouse

Dinnerware: Syracuse (Perception, Solario, Silk and Slenda) and World (Oval Potter’s Touch)

Glassware: Libbey (Authentis, Vina, Teardrop, Embassy, Elan and Nob Hill)

Flatware: World (Perception)

Accessories: Front of the House and Tablecraft

Worth Mentioning: The contemporary tabletop items are the perfect complement to this operation’s décor and menu. The tabletop items, accessories and furniture come together to create the most elegant of foodservice environments.