PRODUCT ZONE
EQUIPMENT
WHAT’S ON THE TABLE? From the moment a guest steps into an establishment, they expect to be treated to an experience that tantalizes every one of their senses. Natalya Latypova, managing director of Glee Hospitality Solutions, talks tableware and the impact it can have on the restaurant experience.
Thoughtful interior design, ambient lighting and a warm atmosphere all matter when it comes to creating a memorable moment for restaurant guests. And amid the ubiquitous elements, tableware stands as one of the final touches. Indeed, nothing looks less appealing than a restaurant with bare and/or empty tables, as it generates the feeling that the restaurant is closed. It is often said that the devil is in the detail, and this is especially true when it comes to tableware setup and arrangement. Every single detail is crucial, from the elegant centerpiece to the choice of inconspicuous chopstick holder. When executed correctly, tableware components can serve to enhance food presentation. This can be witnessed in the ongoing creativity of chefs who have, on occasion, served their masterpieces on dry ice, elaborate hot plates and even raw stone.
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However, beyond spectacular setups and innovation, every restaurant operator has to keep certain principles in mind when choosing their tableware. Practicality and functionality are fundamental. Operators need to maintain a business mindset, and tableware components must be manageable day to day. For example, they should be durable, resistant to scratching to some degree, space efficient, safe to place in the dishwasher and convenient for staff to serve to guests.
Customized tableware On a global scale as with any other subset, tableware has seen a wave of trends that have impacted a major portion of restaurants internationally. These trends, as with most industries, see periods of change and/resurgence depending on developing tastes and innovations in the market. Currently, there has been a significant shift toward handmade crockery, which witnessed
growth during the Covid-19 pandemic, when the number of pottery studios that curated custom-made tableware experienced a boom. Fast-forward to the present and nearly every specialty coffee shop has coffee cups specially designed for their brand. In addition, larger restaurants have also jumped on the bandwagon, with bespoke plates and other items. Furthermore, this element of customization and personalization has extended to restaurants seeking branded print/artworks on their plates (logos and/or graphics). Several international restaurant brands, such as Le Petit Maison, have incorporated this aspect into their tableware.
Sustainability Another emerging trend is the growing demand for sustainability, which today is considered a massive advantage in F&B business culture. Securing food preservation and maintaining adequate/ sustainable channels of acquiring
