Inspiration and Information for your Tabletop

Trends can change as often as the outside elements. We see this especially in the foodservice realm. In food, organic trends like farm-to-table are widespread these days. But in terms of style, one modern trend is the use of the elements of nature in restaurants and foodservice operations.

Robert Frost is one of America's most renown and beloved poets. In his time, he was often seen as being too traditional, too Romantic, when compared to some of his turn-of-the-century Modernist counterparts. But his natural style and ability to simplify complex topics made him an icon of American literature.

In the foodservice business, there are certain things you just have to spend money on, but are linens one of them? Losing the linens in your buffet business could save you thousands.

Tempered glass is known worldwide for its unique production process and for its technical characteristics. But not everyone knows how it's created, why those methods are superior, and how tempered glassware differs from other options.

This dish of stuffed green mussels was created by Phat (Pat) Chau for the December 2010 Deep Plate exercise.

Back in 2010, Chef Rebecca Peizer agreed to work with the Enjoy collection from Bauscher, and she shared her creativity with us in the Deep Plate exercise.

Rob Connoley of The Curious Kumquat in Silver City, New Mexico plated his pumpkin seed cake on a Showpiece platter from Tafelstern in this Deep Plate exercise that was originally published in July 2010.It is served with lemon curd.