Inspiration and Information for your Tabletop

It's been a long day at work. You head out to the pub down the street that serves all the rare and obscure seasonal beers because you heard they have a special release on tap you've been waiting to try. You sit down, order, and receive your beer. When you pick your glass up to the light to analyze the beer's color, you see...

Aside from water, more people drink tea than any other beverage in the world. Closer to home, four out of every five homes in the United States contain tea, and we drink roughly four billion gallons a year.

It goes without saying: wine glasses should look beautiful on the table. But it is critical that they also provide function. Each piece of stemware should bring out the optimal flavors and aromas of wine, focusing both the nose and palette on the taster.

What is Millennial Pink? Well, for starters, nobody really knows, or at least nobody can agree on which shade of pink is actually millennial. What we do know, though, is different hues of pink have been enormously popular over the past several years, and that trends are continuing today.

Ice is food. Yes, we've heard it time and time again in the foodservice industry, and we agree. We should pay more attention to our ice, particularly as it relates to clean, sanitary, and safe ice. But ice is much more than food.

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.

In hospitality and catering, being able to easily and securely move things around is one of the most important objectives. This rule applies not only during service, but is also critical for setup, breakdown, and storage.

As we highlighted over the last year or so -- and in a recent piece we published recapping the top tabletop trends of 2018 -- the direction of tabletop design and décor is heading to a more organic place in its philosophy. Diners, in particular, are enjoying menus rooted in Earth-bound options, while operators are looking to accentuate natural elements in their designs and on top of their tables.

Differentiation. It's the name of the game in so many service-driven concepts. From fast-casual restaurants to high-end hotels, providing a memorable experience in order to attract guests and customers is critical. In the hospitality sector, the question is how can it be done?