Inspiration and Information for your Tabletop

The holidays are here. It's hard to believe, but we've circled the sun one more time. Now we're in the season of Santa, Hanukkah songs, Kwanzaa candles, the Feats of Strength around the Festivus pole, the Times Square ball drop, and whatever else you choose to celebrate this time of year. It's also time for office parties and holiday buffets, and here are three ways to make them better.

Noble House's charcuterie board with local, North Carolina apple cider is a simple yet tasty creation from Kyle Krieger, Executive Chef and Managing Partner of the Charlotte establishment.

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. 

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

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.

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.

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.

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.

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?

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.