Tableware is a huge investment for caterers and in these lean times it pays to make an intelligent buy. Caterer and hotelkeeper magazine recently published an article talking to some of the manufacturers and suppliers, including ourselves, about the latest trends in the industry. Below are some of the key quotes and information from the article.
Menu Driven
Steve Walton, UK sales manager at Dudson, explains:
Although it would be easy to say that the current trend towards clever buying, that is, the purchasing of one bowl for a variety of menu items, has been developed from the necessary streamlining of operations caused by the recession, that would not strictly be true. It is more complicated than that.
This current trend is primarily menu driven. The emphasis on gastro and brand sections of the market, with the prominence of homely and traditional menus created from local produce but presented with a wow factor, has resulted in the evolution of the simple pasta dish into something more innovative and versatile.
Chefs wanted plain white plates as a frame for their food, then they wanted different shapes to create focus and interest. This trend has continued today with not only squares but also wave and organic shapes.”
Enhanced Experience
Emma Bullen, new product development manager at Churchill, says the trend is born of continuing efforts to enhance the whole dining experience.
Customer perception of product presentation is higher than ever before and chefs are looking for more innovative food presentation materials and style.
They are quick to incorporate new food trends – such as shared dining bowls – into their menus and enhance these inspired dishes with accent pieces.
Elements such as wood are commonplace in kitchens now and chefs are keen to uncover the new mix of materials to create differentiation, reinforce brand and food style, and enhance speciality dishes. Key trend setters we have seen are funky chip mugs and sexy sauce dishes. Wooden platters add a wow factor with a selection of rustic dishes and can then be used as liners to serve side dishes or sandwiches. These dishes do not have to be full tabletop collections – they are often additions to the existing tableware, maximising tabletop impact with minimum expense.
Bolt-On Products
At Alliance Online, which carries crockery lines from more than 30 suppliers, marketing manager Emma Malone confirms that caterers are buying bolt-ons to their existing standard range.
We find the majority of our customers have a core manufacturer or brand they favour but are complementing their mainstream tableware with items that work across the breadth of their menu and that may mean choosing a different manufacturer.
Today’s menus are are diverse and one size rarely fits all – it’s about creating a signature look and front-of-house presentation is just as important as what’s on the plate.
Menus are so much more diverse and the crockery gives a great opportunity to add value to food presentation. Soup bowls are obvious products, doubling up as pasta dishes, but they also make great dessert dishes or vegetable presentation platters, too – even side salads. Square or oblong plates are another – they can work across all courses, look superb and are flexible right across the serving spectrum.”
