Inspiration and Information for your Tabletop

This beautiful use of Pleasure from Bauscher is from Dave Himmelberger, Chef de Cuisine for Noble's Restaurant in Charlotte, North Carolina. It was originally published for the June 2010 Deep Plate exercise.

Bold, organic, sleek, impactful, natural. Those are just a few of the adjectives to describe our new Concrete collection from Tafelstern. If you're looking to provide an edge to your operation's decor, or are simply trying to stand out from the crowd of white porcelain, keep reading to learn more about the launch of Concrete, and see a brief video of the products. 

"What is concrete?" is a pretty simple question. Concrete consists of three ingredients: water, an aggregate like rock or sand, and cement. When the cement interacts with the water, it hardens into the concrete we all know.

When we ask why concrete is popular in foodservice, though, the answer is a little more complex.

With locations in Raleigh and New York City, Bauscher Hepp offers showroom guests the chance to touch the plates, hold the forks and knives, and even drink wine from glassware. While these visceral experiences are certainly worthwhile, a visit to one of our Bauscher Hepp showrooms can provide an even deeper look at our company and our brands as a whole.

What's old is new. This simple statement is reflective of design trends ranging from tabletop dinnerware to restaurant design to architecture and design. But where did rustic modern originate, and what is the trend really about?

Spoons are for soup. Knives are for cutting meat or other large food items. Forks help you eat those bites. But why are these items collectively referred to as silverware? Here's everything you need to know about the history of silver as a metal choice for flatware and dining utensils.

This pan-seared shrimp from Andy Floyd of France Food and Wine Experience in Louisville, Colorado was created for the May 2010 Deep Plate exercise.

It’s the tool that is literally the cutting edge of eating utensils. The knife is the one tabletop utensil that has a storied history as both a weapon and a dining tool. Not only could you kill your food with it, but also cut it up for consumption with the same handy implement. In fact, it’s the only utensil Crocodile Dundee approves of.

Whether you're hosting an awards evening for hospital administration, creating the perfect space for wedding receptions at your hotel, or feeding an army of golfers after a country club fundraiser, there is more than one way to set up your buffet. And you're probably wondering what method is best. 

Explore this beautiful Israeli couscous dish with Chef Joshua Bennett of Bellingham, Washington. It was originally published as part of the May 2010 Deep Plate exercise.