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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OCTOBER 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 25 Chris Crocetti, director of business development, Florida, for TriMark R.W. Smith in Miami, agrees. "I'm seeing white coming back and coupe is still important, but we're also seeing a lot of variations of white like stone, ivory and bright white in different shapes and sizes as well as many grays, like matte gray and other light and darker grays in smooth and textured finishes." These more muted plates help the colors of dishes pop. Crocetti says he's also seeing more chefs use plateware that's flat in the center with higher walls or sides, as these bowl-like serving vessels can add more drama to a dish. (See page 88 for more tabletop insights from Crocetti.) Playful and Casual On the flipside of flat white and grays, chefs continue to explore other types of dishware like painted pottery, tin platters and antique designs in keeping with their more casual, playful and trendy image. "Fine dining is really fading out in place of more casual dining," says Starr. Even in a high-end, urban restaurant, "you might get your Neapolitan-style pizza served on a cheap, tin pizza pan that costs a dollar, but that's OK because it's cool and hip and part of the whole vibe of the place." Both Crocetti in Miami and Starr in Boston see a trend of plates getting small- er, between 7.5 inches and 8.5 inches, which supports the ongoing popularity of group dining and sharing. In New York, Tess Rex, business development manager at M. Tucker, a division of Singer NY LLC, sees more mixing and matching of plates in pastel colors like light blue, light green and pink for a lighter and airier, even feminine, approach. "Restaurants opening in hotels are now so super bright and open and welcoming, so it makes sense that this is translating to tabletop choices," she adds. The playfulness continues in operators' flatware choices. Rex reports requesting more flatware in different finishes, from gold and copper to even champagne colors, for a more playful approach. "We're seeing a lot of mixing and matching Walco Idol TM I N D U C T I O N R E A D Y www.walcostainless.com FLATWARE STEAK KNIVES HOLLOWARE CHAFERS BUFFETWARE Visit us at The Hotel Experience November 12-13, 2017 New York, NY Booth 2430 Adding eye-catching dots of color to brighten up a dish like these raw scallops elevates the din- ing experience so that customers of Chicago's Dos Urban Cantina want to share their meal via social media. Photo courtesy of Anjali Pinto.

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