Kevin Wilkinson’s tabletop expertise stems from more than three decades in foodservice equipment and supplies sales, often supporting high-end properties. Here, he shares some trends that influence his tabletop installations today.

No rules exist when it comes to creating impressive and memorable table settings.

Here, ways the sustainability needle continues to move in support of greener menus and back-of-the-house operations.

DuPre Williams, Innovative Foodservice Group

Villeroy & Boch

The Perlemor collection of tableware includes handcrafted-style plates, bowls and dishes suitable for casual-dining operations. The line features a special effect glaze with a soft mother-of-pearl shimmer to create individual color gradients that make each piece of tableware a one-off, per the maker.

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Diners may order takeout and delivery more often these days, but they continue to make it clear that in-restaurant dining remains an important and valued experience in the so-called new normal.

Supply chain issues continue to impact every product category; tabletop is no exception.

Some may view a table in a restaurant simply as a place to enjoy a meal with clients, family and friends, with knives, forks and plates just serving a basic purpose.

Kate Gusching, The Wasserstrom Company

Restaurants and foodservice accounts continue to sit up and take notice what customers want from their food packaging. Over the past 18 months, with more takeout and to-go orders than ever, materials that keep food hot (or cold) and retain its quality and integrity have been increasingly in demand.

Bars and restaurants continue to incorporate unique and specific glassware in response to the burgeoning demand for high-end cocktails and spirits.

The catering environment has transitioned from self-serve buffets and family style servings to manned serving stations and individual portions. Dishes are more likely to be preplated to minimize contact.

By incorporating a variety of textures, colors and items, restaurants can create tabletops that not only showcase their menus but also convey a ...

Is it the right time for restaurants to begin building up their tabletops? These foodservice professionals are giving a resounding yes.

Anne Ladd, director of tabletop and merchandising at TriMark SS Kemp, Cleveland shares her expertise.

Braising pans are simple to clean and maintain and provide a typical service life of at least 10 years.

Braising pans come in various types and sizes, so knowing as many details on use ahead of time plays a key role in specifying the correct unit.

Braising pans, also called tilting skillets, are one of the most versatile pieces of equipment on the cook line and, as such, are very utilitarian. Although commonly lumped into the steamer category, these units do not cook with steam. 

While operators may have a good sense of glassware styles their businesses need, they should weigh several other factors when specifying these items.

HLC Inc.

The Fiesta dinnerware line include plates in Lemongrass, Poppy and Paprika colors. Available complementary pieces include an 8-ounce bowl in a Sunflower color, and 5- and 9-ounce ivory serveware. The line features heat retention properties.

Glassware can help tailor a tabletop presentation to be a unique, personal experience for customers. Unlike dinnerware, where food takes precedence, in this category, it’s as much about the glass as it is about the beverage it holds.

Foodservice operators use cookware to both prepare and serve a variety of food items. Commercial cookware uses different types of materials and it comes in different sizes and configurations for various applications.

When selecting pots and pans, the material must be strong to withstand the rigors of constant heavy-duty use.

 Although stainless steel and aluminum cookware is generally dishwasher safe, hand washing will help preserve its appearance.

Although cookware preferences are typically chef-driven, there are a number of considerations when choosing materials, type and sizes.

Commercial dinnerware includes bowls, plates, platters, cups and mugs, in addition to accessories, such as creamers, salt and pepper shakers, and other ancillary items used on the table.

Lisa Hackworth, product and marketing specialist, The Wasserstrom Co., Columbus, Ohio, offers a few tricks of the trade that can help operators pick the right cutlery for their businesses.

Even with the technological advancements in cutting and slicing equipment, cutlery remains a staple in most commercial kitchens.

Lisa Hackworth, product and marketing specialist at The Wasserstrom Co., Columbus, Ohio, explores the ins and outs of the right type of buffetware.