Sustainability: the buzzword that seems to be everywhere. Not only is it more important than ever, it's also deemed a rising food trend in 2020. Restaurants and chefs are committing to transparency and sustainable practices. It’s a step in the right direction, and being environmentally aware is crucial for the long term health and success of the food and beverage industry.
It’s the start of a new decade, and the year ended as it has for the past 20 years, with Pantone Color Institute declaring its Color of The Year. The chosen hue is “Classic Blue,” a cool shade reminiscent of the wide-open twilit sky.
Yury Krasilovsky, Executive Chef with Barilla Foodservice is no stranger to the heat of the kitchen, or of competition. Currently he’s competing in Riverence’s Gold Rush Cooking Competition and we’ve been blown away by his entries so far. This dish, which he’s named “24 Carat Gold” caught our eye, with Riverence’s Gold trout on a bed of creamy polenta and saffron beurre blanc, garnished by golden tomatoes, grapes, trout roe, and chervil. We asked him a few questions about his long history with cooking and how he decides to compose his dishes.
All across the foodservice industry, operators are looking for new ways to express their sustainability. In many cases, consumers are demanding this shift in ethos and are willing to pay more to the operations that can provide it.
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.
The last year has been full of tabletop surprises. Décor patterns are becoming more and more organic in nature, capturing the essence of where our foods come from in the first place. Glassware is getting more diverse to accommodate for a wider palette of beverage choices. Buffets are more efficient and elegant. Serving food and beverage is more artful.
If you're in the New York City tri-state area, we invite you to stop by our showroom in Madison Square Park area of Manhattan to visit our full range of dinnerware, flatware, glassware, buffet service, and tabletop solutions.
When we introduced the Playground collection a few years ago, our goal was to provide chefs with the platforms they need to express their creativity. After all, trends have been moving tabletop into a more whimsical, playful style for several years now.
If you've been a guest in our Raleigh showroom, you know there are many things you can learn from even just a quick visit. Whether you attended one of the pop-up dinners or were just browsing our latest tabletop collections for your restaurant dining room, the next time you visit, things might look a little bit different.
If you're in or around the Chicago area and would like to visit the newest showroom in the BauscherHepp family, we'd like to personally invite you to our new showroom at 670 West Hubbard Street in Chicago.