Inspiration and Information for your Tabletop

The current cocktail revolution has also spawned the rebirth of many classic glassware styles. Gone are the days of always serving Manhattans in a Martini glass. We're witnessing the return of the coupe glass.

Chafing dishes come in various shapes and sizes with a whole range of features and options. As a result, selecting the right chafer can be a complicated choice, but it's an important one nonetheless.

There are few articles of faith in my admittedly jaundiced worldview, precious few things that I believe to be right and true and basically unimprovable by man or God. This, however, is one of them: a properly poured beer or ale -- in my case, a hand-cranked Guinness -- in a clean pint glass of correct temperature is God's Own Beverage, a complete and nutritious food source, a thing of beauty to be admired, a force that sweeps away, for a time, all the world's troubles.

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.

We've already talked about the love/hate relationship chefs have with the current sauce dot trend, but a recent article in Restaurant Hospitality brought up another popular plating concept - simplicity.

Who says hospital food has to be bad? In reality, for operations that take the time to pay attention to the details, hospital dining experiences can be high quality if not enjoyable.

Photography has impacted foodservice probably more than any other industry in any era of business. It's impossible to browse social media without finding images of lunch or dinner, of "food porn," or of #InstaFood.

Let's pretend for a minute that you run a brewery. A couple comes up to the bar on a crowded Friday night and asks to see the menu. In that moment, you have a choice.