Trends & Tidbits
By FE&S Staff -- Foodservice Equipment & Supplies, 11/1/2008 12:00:00 AM
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A Splash of Glass
The whole glass scene has become amazingly popular for side plates, appetizers and cold entrées, reports Anne McCabe of The Boelter Cos.' Chicago office. As a result of the green movement, recycled glass is becoming more popular, too.
“We are providing a splash of glass by bringing in glass red plates or green milk glasses made from recycled glass,” McCabe adds. Also defining this trend, pieces featuring an old-fashioned design but that are not flawless, like one would see in traditional china.
Initially, the glass items that sparked this trend proved to be a little cost prohibitive, McCabe adds. However, the next generation of products has become even more innovative and the cost has come down to the point where integrating specific items into an existing tabletop is becoming very affordable.
Still, operators probably don't want to build an entire tabletop in glass for financial and other reasons. What they can do is use these glass items to showcase a particular high-end appetizer or other menu item to help make the customer's experience more memorable. “It's about the wow factor and the experience,” McCabe says. “You will have to pay for cool.”
Concept Close-Up
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Photo courtesy of Organic to go |
With consumers' economic realities shifting, their appetite for take-out and prepared foods that they can consume in the home or office appears to be growing. Organic To Go has certainly capitalized on this trend and the natural/organic/sustainable movement that's been splattered all over the press as of late. The USDA-certified, organic retailer and café sets up shop mainly in office towers and business districts, catering to customers looking for both convenience and natural and fresh-food choices with an option to take-out, or dine-in. Organic To Go's interior setup resembles an efficiently flowing servery with a self-serve salad bar; a hot food bar with entrées like chicken cordon bleu and meatloaf; plus wood-fired pizzas, sandwiches, and a smoothie and juice bar. Woods, earth tones, and photos of plants and vegetables work in concert to create a natural, rustic eating place. The chain, with locations in Seattle, Los Angeles, San Diego and Washington, D.C., also features a breakfast and catering program.
Traveling Tabletop: Las Vegas
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Photo by Amelia Levin |
During a visit to Las Vegas, FE&S noticed some unique tabletop and cool interior designs at some of the hottest restaurants in Sin City.
At BLT Burger, paper menus-turned place mats with funky lettering, plus wall signs with colorful artwork create a casual and playful, almost kitchy décor. Fried pickles for appetizers and stacked burgers with hand-cut fries come in wax paper-lined plastic baskets alongside tall soda glasses you might find at an old-fashioned, burger joint.
At L'Atelier de Joel Robuchon in the MGM Mirage, tabletop (seen here) goes high-end to match the fine-dining French menu, with amuse bouches of artichoke gelee in shot glasses atop stone, circular slabs, and a mix of super sleek, black coupe plates and stark white china in unique shapes for entrées and small plates like mini fois gras-kobe beef sliders and quail with truffle mashed potatoes. We also spotted an old-fashioned, red slicer behind the counter encircling the tiny, exposed kitchen that management told us was retrofitted with an antique look for decorative purposes. This matches well with the glass cylinder vases filled with colorful fruits and vegetables lining glass “shelves” next to the pastry plating area.
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