Welcome to the Deep Plate Blog:
A Source for Inspiration and Information

 

What's The Difference Between Afternoon Tea and High Tea?

[fa icon="calendar'] 12/2/16 8:00 AM

 

Is your operation using the correct terminology when it comes to tea service? Many hotels, restaurants, and tea rooms use the term "high tea" when they actually mean to refer to afternoon tea. Let's take a look at the basic definitions of each, and how you can use them to properly promote your tea offerings. 

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Second Seating: Meet Bauscher Hepp Tabletop Expert Bill Flannery

[fa icon="calendar'] 11/28/16 5:46 PM

 

Second Seating is an opportunity to meet the tabletop experts at Bauscher Hepp. In this edition, we're speaking with tabletop expert, Bill Flannery.

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A Closer Look at Mogogo's Augmented Reality Application

[fa icon="calendar'] 11/28/16 5:37 PM

 

 

Mogogo's line of buffet serving stations was founded on design, style, and innovation. By utilizing new technologies and high quality materials, Mogogo is able to deliver first class solutions that enhance guest experiences. But their buffet serving equipment isn't their only innovation.

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The Benefits of the Farm-To-Table Restaurant Trend

[fa icon="calendar'] 11/21/16 1:54 PM

 

Many food trends come and go. One trend that is not only healthy but environmentally conscious is the Farm-to-Table movement. Farm-to-table, or “farm-to-fork” as it’s sometimes referred, has seen exponential growth in the last several years. According to SARE, local and regional food sales is in the billions of dollars. Farm-to-table is exactly that – restaurants sourcing their ingredients directly from local farms.

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A Brief Look at the Traditions and Myths of Thanksgiving

[fa icon="calendar'] 11/21/16 1:34 PM

 

While it's widely considered true that the first Thanksgiving took place in 1621 between the Pilgrims and the Wampanoag, the history of this celebrated Plymouth Colony feast contains many traditions and myths.

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Why Every Breakfast Buffet Needs an Omelet Station

[fa icon="calendar'] 11/21/16 8:00 AM

 

As we detailed in a previous blog on the ingredients of a better brunch buffet, the omelet station is essential to giving diners the ability to customize their breakfast or brunch experiences. So let's take a closer look at the history of the omelet and why every breakfast buffet should include an omelet station.

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Why Your Luxury Hotel Should Offer Afternoon Tea Service

[fa icon="calendar'] 11/17/16 8:00 AM

Offering an afternoon tea service is the perfect time to capitalize on an otherwise quiet period during hotel dining. The majority of Americans eat lunch between noon and 2pm and have dinner between 6pm and 8pm. But how do you fill in the gap?

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The Most Beautiful Carrot Cake You've Ever Seen

[fa icon="calendar'] 11/15/16 5:00 PM

 

The most beautiful carrot cake you've ever seen was created by Jason Reaves, pastry chef at Market Salamander in Middleburg, Virginia, for the 2009 Deep Plate exercise.

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Getting It Right in Healthcare Foodservice Begins with Basics

[fa icon="calendar'] 11/14/16 5:00 PM

 

“If you don't have time to do it right, when will you have time to do it over?”

- John Wooden

Last week, I was in a hospital cafeteria watching a cook schlep over to the self service coffee machine with two-third pans. One contained cooked chicken breasts; one contained cooked hamburgers. You know what happened next, don’t you? 

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Coffee and Cream with James Fox and His Kitchen Team

[fa icon="calendar'] 11/9/16 9:00 AM

 

Executive Chef James Fox and his Kitchen Team at Best Impressions Caterers in Charlotte, North Carolina created a unique version of "coffee and cream" for the November 2009 Deep Plate exercise.

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