Dinnerware that breaks the mold

Remember when all plates were round? Today's cutting-edge dishes are just as likely to be square, rectangular, triangular, scalloped or kidney-shaped.

As chefs have embraced global cuisines and are experimenting with more artistic presentations, they are looking for dinnerware to make a bold statement.

G.E.T. Enterprises, Inc., has introduced a series of melamine serving and buffet service patterns with bold shapes, patterns and colors. Its Venetian Series has a classic look in yellow and ocher, is dishwasher safe, durable and affordable. Its new Brew & Bake Collection is classic black and white, suitable for dessert, coffee or cappuccino service.

For tabletop pieces that are fun, funky and eclectic, Impulse Enterprises features several vibrantly colored selections in acrylics and other unusual materials. Want a bamboo tray or bright lacquer bowl to complement your menu or milieu? You can search their site, www.impulseenterprises.com, by product category, material, color or theme to find just the right accent and table setting.

Some operators want dinnerware that doesn't compete with the food but provides an elegant backdrop. Mikasa by Cardinal has three lines, Grands Chefs, Grandes Tables and Spirit New Design, each of which focuses on classic white. With names such as Divinity, Sublime, Purity and Moon, you can almost feel the cool serenity of the pieces. Cardinal/ Mikasa is also one of the largest U.S.-based tabletop suppliers, providing one-stop shopping for glassware, flatware and decorative accessories that mix or match perfectly.

More From FoodService Director

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
breakfast restaurant food

This March, past FSD of the Month Randy Lait and his team gave the FoodService Director staff a tour of the operations at North Carolina State University. During our visit, Randy shared how data is affecting their menu creation and menu mix. At the university, they’re encouraging chefs to use big data—and not just gut feelings—to inform menu decisions.

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. Many chefs make those decisions based on their own tastes, or what’s exciting them at the...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

Ideas and Innovation
student food tray

Stories of students who can’t pay for lunch being given a subpar meal or shamed for their debt have proliferated in recent years, and it’s not an uncommon problem. The SNA’s 2016 School Nutrition Operations Report found that about three-quarters of school districts had an unpaid student meal debt at the end of last school year, an increase from 71% of districts reporting debt in 2014.

Government has begun to take action. In April, the USDA issued new regulations mandating that schools implement unpaid meal policies by the start of the 2017-18 school year and clarifying that schools...

FSD Resources