Inspiration and Information for your Tabletop

This beautiful salmon dish was plated as part of the January 2010 Deep Plate exercise by Timothy Riesmeyer.

Chef Andy Floyd created a French dining experience for the February 2010 Deep Plate Exercise.

At Bauscher Hepp, we keep ourselves on the cutting edge of tabletop. And with that responsibility comes knowing what restaurants really need (before they know they need it). Keep reading to find out how to get more customers in your restaurant. 

Thomas Allen of the Cook Street School of Fine Cooking in Denver, Colorado shows a cone-inspired dessert in this Deep Plate exercise that was originally published in October 2009.

In this Deep Plate exercise that was originally published in September of 2009, Chef Brian Palombo of McIntyreSales, Inc., in Charlotte, North Carolina prepared deconstructed chicken soup.

The Salade Niçoise is one of France's most well-known dishes. Here's how Chef Andy Floyd add's a modern twist.

In this Deep Plate exercise from June 2009, Executive Chef Kevin Jones of the Wyndham Hotel Conference Center in Lisle, Illinois cooks up an aged filet.

The Reaves' Peanut Butter Cup was created by Pastry Chef Jason Reaves as part of the June 2009 Deep Plate exercise.

In this Deep Plate exercise from June 2009, Chef Andy Floyd takes inspiration from both chicken and fish.

Everybody loves a good Eggs Benedict. Here's Chef Tom Jankovich's take in a Deep Plate exercise from June 2009.