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Welcome to the Deep Plate Blog:
Inspiration and Information for Your Tabletop

 

Improve Profits by Bringing Service to the Guest

Introducing the Smart Plate

Keep Your Drinks Cool with this Cooling Carafe from EMSA

A New Way to Roll Out Your Bar -- Literally

Why Design Matters in Hospitality

Why You Should Serve Your Gin and Tonic in a Copa Glass

Speed Up Your Cafeteria Service with This Cool Innovation from Bauscher

The History of Duralex

What's With the Orange Wine Trend?

Which Drinking Glass Has the Best Design?

Three Keys to a Successful Buffet

The Evolution of the Gin and Tonic

The Importance of Sustainability in the Hotel and Hospitality Industry

Five Things You'll Find in the BauscherHepp 2018 NRA Show Booth

Playground: Turning Recycled Materials into Fun Placemat Patterns

The Features and Benefits of Silit

The Anatomy and Physiology of a Wine Glass

The Benefits of Draft Cocktails

Bringing the Classic Beauty of Carrara Marble to the Tabletop

The Benefits of Mogogo Buffet Service Solutions

What You Can Learn About Tabletop from a Trip to Germany

Analyzing the Coupe Glass Renaissance

The Benefits of a Hot and Fresh Chafing Dish

How to Get the Most Flavor Out of Your Stout

The Origins of Soup (and How It's Eaten)

[Plating Trend] An Eye for Simplicity

Four Simple Tips for Photographing Your Food

The Difference Between Service and Hospitality

Three Tips for Displaying and Plating Chocolate

A First Look at the Hot Tabletop Décor for 2018

Why Food and Beverage Profits in Hotels Are Rising

The Origins of the Playground Tabletop Collection from Bauscher

Mixing the Playground Collection with Purity from Bauscher

A Quick Look Ahead at Three of 2018's Biggest Food and Beverage Trends

A Decadent Dessert of Sweet Corn Panna Cotta

What Dealers Need to Know About the Playground Tabletop Collection

A Debate on the Sauce Dot Plating Trend

We Found a Brilliant Pairing for Watermelon

Another beautiful salad plating from Lorens and Lansky

The Most Beautiful Fruit Salad You'll Ever See

Holiday Plating with Chef Elizabeth Buckingham

A First Look at 2018 Healthcare Foodservice Trends

A Fine Dining Plating Challenge Between Richard Taitt and Bradley Labarre

Why Cider Can Be Profitable for Your Beverage Program

Building a Better Buffet (an Animated Roadmap)

BauscherHepp Showroom Hosts Snap Pea Underground Pop Up Dinner

How to Elevate Your Hotel Breakfast With Buffet Serving Stations

Summer Pudding Takes Center Stage on Tafelstern Showpieces

Are Mogogo Buffet Solutions Easy to Assemble?

Introducing the Sundry Collection from BauscherHepp

Sweet and Savory Applications for Tafelstern Showpieces

Why Mixing and Matching Tabletop Will Create Memorable Dining Experiences

The Benefits of Induction Warming on a Buffet Line

Discover Induction Cooking with Mogogo

What to Look for in Healthcare Dinnerware

Why Bread Service Is Important to Restaurants

What Is Stonewashed Flatware and Why Is It a Good Look?

Why You Should Consider T-Glass as Your Glassware of Choice

Culinary Inspiration from Lynn Warnesky and Tafelstern

The Guide to Seasonal Beer: What, When and How to Serve It

Using Tafelstern Showpieces to Showcase Seared Scallops

Duck Pot Pie and Roasted Cholla Powder from Chef Rob Connoley

Check Out This Chocolate Pyramid Tart from Val Fortin

Lobster a l’Américaine and a Salmon Dish from Chef Andy Floyd

Food Plating Inspiration from Chef Rob Connoley and Tafelstern

A Beautiful Sea Bass Plating from Chef Matthew Tillman

How Does an Art-Inspired Dish Affect a Diner's Experience?

The Purity Pearls Collection: Embodying Classic Style and Modernity

An Asian-Inspired Salad and Dessert on Tafelstern Inspiration

A Close Look at Colorful Cajun Seared Tuna

Who Doesn't Like Pork Buns?

What Is Socially Conscious Porcelain and Why It Matters to the Hotel and Hospitality Industry

A Brief Guide to Silverware Maintenance

The Difference Between American Dining and European Dining Styles

A Stunning Dessert Plate from Natasha Capper

Frozen Peach Crumble from Dawn Viola

How and Why is a French Sauce Spoon Used?

Deconstructed Pho Bo from Chef Stephen Spyrou

Bauscher Purity Pearls Wins FER Tabletop Award

Lobster Waldorf from Chef Scott Craig

The Basics of the Fish Knife

Why the Standard Pint Glass Is Bad for Beer

Why Restaurants Should Consider Custom Decorated Glassware

The Importance of Titanium Reinforced Glassware

How Dinnerware Can Help Patients Dine with Dignity

A French Classic from chef Jason Shillinglaw

The Impact of Social Media in Foodservice

What the Independent Craft Brewer Seal Means for Brewers Everywhere

The Use of the Elements of Nature in Modern Foodservice Décor

Exploring One of the Hottest Plating Trends in Fine Dining

Introducing Tassen Expressive Faces by FIFTYEIGHT PRODUCTS

Why Linens are Costing Your Buffet Service Thousands

What Is the Difference Between Toughened Glassware and Tempered Glassware?

The History of the Negroni Cocktail

Why Tabletop Is Like a Playground Recess

Tafelstern Inspiration from Stuffed Green Mussels

A Chef Spotlight on Rebecca Peizer and the Enjoy Collection from Bauscher

A Brief Look at the Current Mixology Trends

An Eye Catching Pumpkin Seed Oil Cake Served on a Tafelstern Showpiece

Bluefin Tuna Tartare on Bauscher Pleasure

See the New Concrete Collection from Tafelstern

What Is Concrete, and Why Is Concrete Popular in Foodservice?

What You Can Learn in a Bauscher Hepp Showroom

A Quick Look at the History of Rustic Style

The Origins of Silverware

Chili-Rubbed Shrimp Inspired by Various Tafelstern Collections

A Brief History of the Knife

What Types of Buffet Solutions Should I Use for My Event?

Israeli Couscous with Chef Joshua Bennett

Colorado Venison with Chef Andy Floyd

A Chef Spotlight with Jeffrey Spurlin and Inspiration from Bauscher Pleasure

A Brief History of the Spoon

Sous Vide: The Next Big Thing in Healthcare Foodservice

5 Trends in Healthcare Foodservice that Matter

A Brief History of the Fork

Indy Cheesecake from the Art Institute of Indianapolis

Time to Make the Doughnuts

Pain Perdu from Pastry Chef Jeffrey Spurlin

A Dutch Apple Tart from The Art Institute of Indianapolis

Cold Smoked Salmon Belly Plated by Timothy Riesmeyer

Enjoy the France Food and Wine Experience from Chef Andy Floyd

Mushroom Salad from Chef Ashley Goddard

Does German Quality Translate to Dinnerware and Tabletop?

Beyond Presentation: Why Dinnerware Matters

How Much Champagne Was Consumed on New Year's Eve?

Now this is how you make a (scallop and prosciutto) salad!

A Brief Guide to the History of Champagne

An Inspirational Spotlight on Chef Domenic Battistella

12 of the World's Best Christmas Beers

Roasted Pumpkin Soup from Bradley Labarre

Beautifully Plated Chilean Sea Bass

Three Ways to Make a Better Holiday Buffet

Noble House Charcuterie with Local Apple Cider

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

Second Seating: Meet Bauscher Hepp Tabletop Expert Bill Flannery

A Closer Look at Mogogo's Augmented Reality Application

The Benefits of the Farm-To-Table Restaurant Trend

A Brief Look at the Traditions and Myths of Thanksgiving

Why Every Breakfast Buffet Needs an Omelet Station

Why Your Luxury Hotel Should Offer Afternoon Tea Service

The Most Beautiful Carrot Cake You've Ever Seen

Getting It Right in Healthcare Foodservice Begins with Basics

Coffee and Cream with James Fox and His Kitchen Team

A Sunday Sundae from Pastry Chef Jason Reaves

How Restaurants Can Use Social Media

Domenic Battistella's Take on Lobster

Pâté with Chef Kyle Krieger

Dessert Served in a Cone? Inspiration from Thomas Allen

Deconstructed Chicken Soup with Brian Palombo

Big Island Sablefish from Chef Kevin Chong

The Great American Meal with Chef James Fox and His Kitchen Team

Enjoy a Morning in Mpumalanga with Chef Kristopher Blessum

Five Reasons BauscherHepp Porcelain Excels Over the Competition

Second Seating: Meet Healthcare Tabletop Expert Thomas Messina

New Zealand Rack of Lamb from Chef James Fox

Not Just a Country Club: Why Golf Courses Can Host Any Event

A Woodsy Pairing from Chef Christopher Ivens-Brown

"Heads-On" Prawn from Chef Kristopher Blessum

Five Dining Challenges Every Wedding Venue Faces

Jason Reaves Brings Us a Sweet Taste of Fall

How to Serve Soup and Salad in the Same Dish

Food and Beer Pairings for the Fall

A Portuguese Inspired Seafood Dish Is "in Bloom"

Bauscher Bloom with Chef Andy Floyd

Ingredients for a Better Brunch Buffet

Jumbo Shrimp with James Fox

A Spectacular Look at Crab with Jason Lynn

The Meal Every Kid Loves But Created for Adults

Lobster Salad Has Never Looked So Good

A Bit of Breakfast from Erick Swenson

An August Take on Soup and Salad

The Perfect Dish for a Warm Summer Night

Seafood Trilogy Served with Red Pepper Oil

A Brief Look at Beer History and the Different Types of Beer

Eric Stein Presents a Combination of Colors and Flavors to Delight the Senses

Cherry S'mores with Chef Jason Reaves

An Abbreviated Guide to Tea Culture

Exploring Seafood with Chef Andy Floyd

From Pain Perdu to the Big Island with Chef Kevin Chong

A Plated Perspective on Healthcare Foodservice

A Late Summer Dessert from Chef Jason Reaves

A Guided Tour of Augmented Reality for Foodservice Professionals

Inspiration from Tafelstern with Chef Kyle Krieger

A Modern Take on a Classic French Dish

Beyond Pokemon Go: Augmented Reality for Real Life

A Deep Plate Challenge Depicting Some of Our Favorite Things

Why There Are Less Shaker Pints in Brew Pubs

Aged Filet from Chef Kevin Jones

Foodservice for Healthcare: Customers Not Patients

Introducing the Reaves' Peanut Butter Cup

Jason Shillinglaw Designs Culinary Geometry

Chicken and Fish with Chef Andy Floyd

The Ultimate Benedict with Chef Tom Jankovich

Exploring Seafood with Chef Jessica Potts

A Deep Plate Spotlight on Chef Christopher Ivens-Brown

Introducing New Noble China from Tafelstern

A Trio of Chefs Use the "Leaf" Plate with Colorful and Creative Results

Exploring Latin and French Classics with Chef Kevin Chong

Leaf Plate Inspiration from Chef Thomas Allen

Tenderloin Medallion on Bauscher Dinnerware

Chef Thomas Allen Explores Possibilities with the Tafelstern Agave Leaf

Leaf Inspiration from Chef Jason Reaves

Center-of-the-plate inspiration from chef Tom Jankovich

An Agave Leaf Plate Series from Kevin Chong

Strawberry Inspired Dessert with Chef Jason Reaves

Seared Swordfish with Chef Andy Floyd

Exploring a Round Aesthetic with Chef Kevin Chong

Deep Plate Challenge: Shillinglaw vs. Ziobrowski

Stacked Scallop Ceviche from chef Jason Shillinglaw

Introducing the Brownie Excess Bomb from chef Jason Reaves

To Tilt or Not To Tilt: How To Properly Pour A Beer

Dessert for Two: The Yin and Yang of Chocolate from Thomas Allen

Prosciutto Wrapped Apples: Is It a Dessert or an Appetizer?

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About Us

BauscherHepp, Inc. distributes the leading brands of commercial tabletop and buffet products, including: Bauscher, Hepp, Luigi Bormioli, Tafelstern, WMF, Mogogo and Duralex. These brands are an ideal match through their category expertise and European roots. They have a long history of cooperation in the global market, and this natural union allows for a comprehensive tabletop solution. Offering the highest quality products available to the commercial market and providing excellent service is a point of distinction for Bauscher Hepp, Inc.

 

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