If you don't stock flatware from WMF or HEPP, you may be in for an upsetting surprise. When you have a moment, take some time to really examine your flatware selections. Compare spoons with spoons. Put your knives down on the table -- side by side -- to see what they look like.
The way words twist together can tell us a lot about where we're from and how we did things in the past. This is especially true when it comes to food.
The New Year brings both reflection and anticipation. We hear this in music recaps from the previous year. We see it on the news. And we read what's coming ahead in various articles across the web. Foodservice is certainly part of that collection of content.
So let's take a quick look at what we anticipate to be some of the hot trends in food and beverage in 2018.
When you put things together and wind up with something greater than the sum of the parts, by definition, it's a synergy. When those parts are varied and diverse but still capable of creating a synergy, they can be classified as sundries. This is the case with the new Sundry Collection from BauscherHepp.
Flatware is available in different finishes for a reason. With options come different aesthetics, and each one has a unique place depending on the type of restaurant or foodservice operation. From smooth, matte to a jewelry-inspired metallic finish, we've seen them all. However, one finish stands out as being perfectly imperfect, the stonewashed finish.
Maintaining your tools and keeping them in peak condition is a practice dating back to the beginning of time. That extends to the table as well. Dining utensils are arguably the most commonly used tools in our society today. For restaurants and foodservice operations, silverware is put to work every day, if not every hour. How can these essential dining tools withstand the test of time?
There's no doubt Americans and Europeans do things differently. From the metric system to counting with our fingers, we have many idiosyncrasies that comprise our overall cultural canons. But perhaps nothing divides our cultures more than our dining habits.
To the unfamiliar, it might look like a spoon with a small defect. For many chefs however, it’s a must-have utensil in their restaurants.