Inspiration and Information for your Tabletop

Spring is always a popular time of the year to release the latest and greatest in tabletop. As usual, many of today's dinnerware and serveware trends are driven by foodservice tendencies in general, and 2024 is no different.

The Negroni. It’s a cocktail so beloved worldwide that it has its own week. This level of popularity exists even in the middle of a craft cocktail movement, with more bartenders and mixologists than ever creating new cocktails with different flavors and combinations. The Negroni is a classic for a reason, and it still remains a staple in bars across the world.

There's something mythical about a secret door and using an exclusive password to open it. Once inside, a world of classic cocktails and smoky lounge music awaits. This is the essence of the modern speakeasy, but it's not where it all began.

Since the onset of COVID-19, the state of foodservice in healthcare facilities changed dramatically. We went from the early days of the pandemic when patients were isolated to prevent the spread of the disease (and everything that entailed from a foodservice delivery perspective), to today's landscape which is more challenging due to labor issues.

Ever heard of a Nick & Nora glass? Who are Nick and Nora anyway, and why are we talking about them in a blog about glassware? What cocktails are best suited for this glass style, and why is it named after two personalities from literary and film history? There's a lot to unpack here, so let's start with a brief history of Nick and Nora, the characters.

Poolside dining is one of the joys of summer and warm-weather months. For guests, it provides an opportunity to dine in a relaxed yet vibrant setting. For operators, that translates to an ability to attract and delight those customers. It's a win/win we've come to enjoy each year as winter winds down.

In recent years, the resurgence of classic cocktails has taken the mixology scene by storm, with cocktail bars across the globe embracing timeless concoctions like the Hemingway Daiquiri and the Sazerac. This revival isn't just about nostalgia, though. It also reflects consumers' growing appreciation for craftsmanship and authenticity in their drinks, as well as fresh interpretations of what the classics can ultimately be.

Nobody likes a good cocktail program like the team here at BauscherHepp. From the great three-ingredient classics like the Negroni or the Bijou to the more intricate recipes including ingredients we've never tried, each menu is unique in its attempt to attract customers and drive profitability.

Every December, we get to read all the interesting articles about what to expect in the coming year. Food trends, flavor profiles, equipment innovations to look for, and even the best new tabletop -- all of these are part of our industry's canon of content as we enter the new year. There's one trend, though, that always stands out to us here at BauscherHepp.

There's no doubt Americans and Europeans do things differently. From the metric system to the fingers we use when counting, we have many idiosyncrasies that comprise our overall cultural canons. But perhaps nothing divides our cultures more than our dining habits.