Foodservice Equipment & Supplies

OCT 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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● ● ● ● ● ● ● ● ● ● ● ● ● I 949.709.4872 I 19732 Descartes, Foothill Ranch, CA 92610 Serving the World One Plate at a Time Over 200 new products added in 2017 New website design • New creative ideas • New products coming The most creative and innovative Melamine in the industry steamers, for a more unique appearance. The dome-shaped vessel helps maintain heat until the dish arrives at the table, where the lid can be removed for presentation. Instagram-Worthy The back and forth of chefs beautifully plating their creations and diners wanting to take photos of their orders results in a burst of food photography on Instagram, and chefs know their dishes will instantly show up in the spotlight. Whereas Instagram has become the main tool for still food photos, younger diners use Snapchat, Instagram Stories and Boomerang to record these more interactive dining experiences at the table, Starr points out. As such, chefs are paying greater attention to the plates they choose. As a result, stark-white plates — which had fallen to the wayside in favor of rustic, farm-to-table-esque dishes — are making a comeback. "Color on plates can detract from the food on the plate, so chefs are going back to white," says Starr. "The idea where everything that comes out of the kitchen is likely to be photographed and shared and wind up on blogs and Eater — that can really be the livelihood of the restaurant. Social media is not to be underestimated." trends dining » Beer Barware At all restaurants across the country, bars and bar service continue to be the center for major profit production, helping offset food costs while creating a more lively atmosphere throughout a space. As such, Tess Rex, busi- ness development manager at M. Tucker in New York, says she's seen her tabletop sales increase just because of the growth in bar tools, serving vessels and glassware alone. Here's a look at the top trends in barware noted by Rex and Chris Crocetti, director of business development for TriMark RW Smith. ● Black matte glasses, cocktail shakers and wine buckets for a sleeker, more industrial look ● Copper bartops ● Hollowed-out fruits like watermelon, coconut and even cucumbers as serving vessels ● Classic, no-frills glassware for highlighting heavily garnished drinks such as bloody marys with cheese, salami, olives and other add-ins that almost create a meal in a drink ● Curvy, hurricane glasses to showcase colorful, multilayered cocktails like parfaits ● Small pairings — sidecars, michelada (clam juice mix with beer on the side) and boilermakers (whiskey in one vessel, beer in another) for make-your-own cocktails ● Cocktail and mini snack or food pairings such as side glasses with pickled grapes, ramekins of salts and spices, and little house-made corn nuts in mini vessels all served on wooden boards like coffee service or on a riser ● Larger serving pitchers with spouts for pour-your- own drinks that hold temperatures better and are easier to serve tableside than punch bowls ● Cart usage for tableside gin and tonic, martini service and champagne ● Beer glasses shaped like cans ● The new coupe — deeper, 10-ounce bowls for sharing — and martini glasses shaped like rectangular boxes ● Cooler mixing vessels — copper, gold and matte shakers, vintage beakers and carafes ● Cocktails served in metal flasks Photo courtesy of Little M. Tucker

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