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Trends in Tabletop Design
- 1. Trends in Tabletop These slides are part of a free webcast from Foodservice Equipment & Supplies magazine. Go to Slide 6 for a link to the webcast, if it’s still available on demand.
- 2. Today’s Objectives Examine the impact of specific foodservice trends, such as farm to table, continue to have on tabletop selection. Explore how tabletop installations can vary by industry segment Discuss best practices when updating or installing a tabletop Answer your questions!
- 3. Meet Our Panelists Chris Crocetti R.W. Smith & Co. Anne Ladd TriMark SS Kemp
- 4. Impacting the Guest Experience Customers can see the care when it comes to tabletop. Refreshing a tabletop can be a low-cost, high impact project
- 5. Impacting the Guest Experience Guests eat with their eyes first. Don’t shortchange the smallwares budget because it could send the wrong message Balance is important
- 6. About this Webcast For more information about this webcast: http://www.fesmag.com/tabletoptrends2015
- 7. When is Time to Refresh a Tabletop? Three key factors: 1. Staff and management need to be observant and vigilant 2. Monitor inventory levels 3. Know and work within your budget
- 8. The Impact of Foodservice Industry Trends on Tabletop CHRIS LOOKS AT TABLETOPS BY SERVICE STYLE
- 9. Breaking Down the Top Trends Look at via three distinct operator categories where: Ingredients and sourcing prevail Technique becomes the predominant factor shaping the guest experience Mass hotel and banqueting functions
- 10. Ingredients and Sourcing Key attributes: Flatware and glassware need to look as if they were made by hand Imperfectly shaped china
- 12. Ingredients and Sourcing Vintage and ornate are hot! Etched flatware and glassware!
- 14. Technique Key attributes include: Polished presentation Heavier flatware Elegant stemware
- 15. Technique
- 16. Technique
- 17. Mass Hotel and Banqueting Ongoing balance between budget and operations More elegant yet durable products hitting the market Appetite for renting items is growing
- 18. ANNE’S 5 FACTORS INFLUENCING TODAY’S TABLETOPS The Impact of Foodservice Industry Trends on Tabletop
- 19. 5 Factors Influencing Today’s Tabletops 1. Mixed Textures
- 20. 5 Factors Influencing Today’s Tabletops 2. Color
- 21. 5 Factors Influencing Today’s Tabletops 3. Wood
- 22. 5 Factors Influencing Today’s Tabletops 4. Textured Melamine
- 23. 5 Factors Influencing Today’s Tabletops 4. Textured Melamine
- 24. 5 Factors Influencing Today’s Tabletops 5. Minimalist Table Settings
- 25. 5 Factors Influencing Today’s Tabletops 5. Minimalist Table Settings
- 26. Mismatched Tabletops Ok to use multiple types of product – china, aluminum, melamine – on one tabletop Helps tabletop blend with the interior But like items need to match, meaning the china needs to be the same, the flatware needs to be the same, etc.
- 28. The Impact of Beverage Programs on Tabletop
- 29. Cocktails and Other Adult Beverages Major revenue driver for restaurants. Tableside preparation now part of the experience. Sourcing new glassware, bottles and other vessels to support this trend.
- 30. Cocktails and Other Adult Beverages
- 31. Cocktails and Other Adult Beverages Different types of glassware creates new experiences Lots of different ways to store and showcase ingredients
- 32. Cheers to Beer Learn how glassware impacts the beer Understand how the beer and the menu relate to each other
- 36. Senior Living Segment consists of three sub- segments with very different expectations Tabletops continue to evolve rapidly
- 37. Senior Living
- 38. Use of Color Food no longer has to pop on basic white! Let your creativity run wild!
- 39. Questions from the Audience
- 40. Anne’s Closing Thoughts Understand what is getting eaten. Unleash the power of observation by paying attention to what works and what does not. Vendors listen to your clients.
- 41. Chris’ Closing Thoughts Operators have many options to choose from today. Have fun exploring! New tabletop items can enhance the guest experience. Focus on the areas that have the greatest financial impact.
- 42. Share Your Tabletop Success Participate in FE&S’ 2016 Performance in Tabletop Awards Recognizes tabletop installations across 5 different categories Anyone – operator, dealer, rep, factory, etc. – can enter Deadline is Dec. 16, 2015 Winners published in the Feb. 2016 edition of FE&S Learn more by visiting: http://fesmag.com/2016Tabletop
- 43. Future Webcast Ideas We are listening, too! Send your ideas for future webcasts to: Joe Carbonara joe@zoombagroup.com You may download the slides from the toolbar below. A link to the CEU quiz will be sent when the webcast archive goes live.
- 44. Thanks for Listening Visit Us Online at: www.fesmag.com Follow Us on Twitter: @FESmagazine
Editor's Notes
- Joe: Good restaurants are extremely detail oriented. They go to great lengths to ensure wonderful guest experiences in the menu, the facility and the like. And yet people always tell me the tabletop is one area that consistently gets short changed. With that in mind, what role does a well-thought out table top play in ensuring a good guest experience? Chris: If a restaurant cuts corners, consciously or unconsciously the diner will notice. They will know whether you are properly invested. Service is a differentiating factor for fine dining, for example. Some places, the staff’s job is to educate the customer, not just give the customer what they want. Everything is going to be perfect and we are going to educate you on how you are going to eat our food. The operation stays true to its roots. The money spent on the walls, carpet, etc. are very visual elements in a restaurant. But the interesting part of the tabletop, it’s such a small portion of the spend for the overall space. Yet where do the diners spend most of their time? What do they interact with the most? It’s the flatware, glassware, etc. When looking at a remodel, you can update the tabletop at the fraction of the cost while sending a strong message to your customers
- Joe: Given many operators inability to add new units, it seems as if refreshes or renovations are the name of the game today. Is this transitioning over to the tabletop, too? Anne: Restaurants are spending a lot of money on the equipment and the finishes and even going over budget. They try to make up for that in the smallwares budget. Often times they want 70 items on a salad bar but don’t have the budget to realistically accommodate that. In some cases a renovation might not get new smallwares. Most popular items in most serveries are the cold items, including the salad bars. But these can be the most costly parts to do. Can’t shortchange one at the expense of another. You eat with your eyes. It can be a wow from a distance but when you get closer the luster fades if it’s still the same old steam table pans.
- Joe: How can you tell when it’s time to refresh a tabletop? Anne: Depends on how observant you are, your own processes and how astute your labor is. An astute labor force will let you know when certain items are showing their age. Then it comes down to what you can afford. If you do not pay attention, the appearance can get degraded. It’s ongoing observation. Sometimes the people who replace often will spend less than people who wait until the end of the year. There’s no substitute for being observant and vigilant. So it’s important to monitor your inventory levels and now what you are buying and why.
- Joe: What are some key trends impacting today’s tabletops? Chris: I look to breakdown the tabletop market into three distinct service types/approaches. Chris – add a brief description/explanation of each.
- Chris speaking… Ingredients and sourcing prevails As a creation of the earth. Just like the fruits, vegetables and meats the china, flatware and glassware need to look like it was made by hand. China has imperfect shapes. A waviness to the edges and corners that is asymmetrical. More shapes and sizes varied on the same tabletop. Matte finishes. Gold. Bronze colors. Dark wood. colors Any reclaimed glassware from wine bottles. Cool concept that’s really durable. Vintage, ornate. Anything that was considered too old in past decades is now cool. Dull glasses. Etched glasses. [cut glasses – think “grandma’s house” [same with flatware…etched, decorated, ornate, etc]
- Chris continues… More shapes and sizes varied on the same tabletop. Matte finishes. Gold. Bronze colors. Dark wood. colors Any reclaimed glassware from wine bottles. Cool concept that’s really durable.
- Chris continues… Vintage, ornate. Anything that was considered too old in past decades is now cool. Dull glasses. Etched glasses. [cut glasses – think “grandma’s house” [same with flatware…etched, decorated, ornate, etc]
- Chris continues… Vintage, ornate. Anything that was considered too old in past decades is now cool. Dull glasses. Etched glasses. [cut glasses – think “grandma’s house” [same with flatware…etched, decorated, ornate, etc]
- Chris continues Technique Focused on the image of technique and training. Using systems and processes to create the greatest dining experiences. Highest trained cooks doing the most work and creating elaborate presentations in the kitchen and the dining room. They require intricate or ornate canvases A polished, intricate design. Elevated shapes – literally a single plate can have a well that is higher up than the rim – completely different – called “plateau” Flatware is heavy, gorgeous and shiny/mirrored The stemware has to be elegant [removed word shiny]. Finished rims, biggest bowls. Light weight.
- Chris can speak to this example, too.
- Chris can speak to this example, too.
- Mass hotel and banqueting Really a budget battle: how do you meet the operational [changed from staff] needs while working within budget? Some china brands are producing and sourcing beautiful, more elegant products at a lower price point- though durability is crucial in this application and should be well considered during the purchasing process Rental is good business at times. Depends on P&L, investment strategies and volume of their banquet business. But when you look at a brand created around a country club or a resort, the china, glass and flatware has to support the design and image of the house. Some will carry two patterns for banqueting.
- Joe: And Anne, what are some key trends you see in today’s market? Anne: While there’s lots happening, I see five key trends shaping the market. Mixed textures. – everything from stone to china to metal all on the table at once.
- Anne continues… Color – nobody is afraid of color unless they are really old school. Maybe on a napkin holder or in a glass. They want color somewhere on the table.
- Anne continues… Wood – a little wood but not much. Some laminated pieces that are textured wood. With wood have to worry about keeping things clean.
- Textured melamine in serveries. People think they want it in a traditional setting
- Textured melamine in serveries. People think they want it in a traditional setting
- Minimalist table settings: Less and less going on the tables. When it comes to table lamps and salt and pepper shakers, less is going on the table. Cuts down on the time needed to set the table. Some health depts. getting antsy about how long items are on the table. More people using a fork, knife and a boullion. Use it for soup, dessert and even coffee.
- Minimalist table settings: Less and less going on the tables. When it comes to table lamps and salt and pepper shakers, less is going on the table. Cuts down on the time needed to set the table. Some health depts. getting antsy about how long items are on the table. More people using a fork, knife and a boullion. Use it for soup, dessert and even coffee.
- Joe: You referenced the mixing of materials on tabletops today. Doesn’t everything have to match? And if not, what’s driving this? Anne: It does not have to match, in part, because you are rarely placing one full setting. But the china has to match. The flatware has to be all the same/match. Same for glassware. We have one client wants to have metal, melamine and china all on one table. It can work because one does not have to overpower the other. People finally want things to blend with the interior. Chris adds a few thoughts that outline the importance of “mismatched” tabletop as trend and what he sees in the marketplace
- Secondary image to support Anne’s comments. When Anne is done, Chris adds a few thoughts that outline the importance of “mismatched” tabletop as trend and what he sees in the marketplace
- Joe: Because of their high margin nature, beverage programs have never been more popular than they are today. How does this increased focus on beverages impact tabletop selection and glassware? Chris: We are at a point now where if you are in a major dining city if you don’t have a proper cocktail program you are not with it. – and it can hurt you in the marketplace by lowering your image. Always want to have the greatest new glass, spirits, tools like shakers, mixing glasses and strainers etc. Add-on point – some mixology being done tableside to keep the experience maximized and personalized for those wanting proper cocktails when no bar seats are available – watching “how” your drinking experience is being constructed, literally, is important. It’s a major revenue center for restaurants. dining customers are willing to spend more for the proper experience because of the “showmanship” and “quality” value now. More profitable than ever. Constantly sourcing new glassware, bottles or other vessels to maintain bitters or other spirits. Beer is at the other end of the spectrum. But breweries are adding food programs and they want tabletops that support that mission.
- Joe: Because of their high margin nature, beverage programs have never been more popular than they are today. How does this increased focus on beverages impact tabletop selection and glassware? Chris: We are at a point now where if you are in a major dining city if you don’t have a proper cocktail program you are not with it. – and it can hurt you in the marketplace by lowering your image. Always want to have the greatest new glass, spirits, tools like shakers, mixing glasses and strainers etc. Add-on point – some mixology being done tableside to keep the experience maximized and personalized for those wanting proper cocktails when no bar seats are available – watching “how” your drinking experience is being constructed, literally, is important. It’s a major revenue center for restaurants. dining customers are willing to spend more for the proper experience because of the “showmanship” and “quality” value now. More profitable than ever. Constantly sourcing new glassware, bottles or other vessels to maintain bitters or other spirits. Beer is at the other end of the spectrum. But breweries are adding food programs and they want tabletops that support that mission.
- Joe: Because of their high margin nature, beverage programs have never been more popular than they are today. How does this increased focus on beverages impact tabletop selection and glassware? Chris: We are at a point now where if you are in a major dining city if you don’t have a proper cocktail program you are not with it. – and it can hurt you in the marketplace by lowering your image. Always want to have the greatest new glass, spirits, tools like shakers, mixing glasses and strainers etc. Add-on point – some mixology being done tableside to keep the experience maximized and personalized for those wanting proper cocktails when no bar seats are available – watching “how” your drinking experience is being constructed, literally, is important. It’s a major revenue center for restaurants. dining customers are willing to spend more for the proper experience because of the “showmanship” and “quality” value now. More profitable than ever. Constantly sourcing new glassware, bottles or other vessels to maintain bitters or other spirits. Beer is at the other end of the spectrum. But breweries are adding food programs and they want tabletops that support that mission.
- Joe: You mentioned beer. The craft beer movement has really upped the awareness of this type of beverage. How does this translate to tabletop? Chris: With beer,[like wine has been, and now like spirits are] the name of the game is education. Work with a master beer person to discuss how it is aerated when in the glass and when you drink it. The way the aromas are released through the glass. That is a value that the operation can bring to the customers. Lots of books to read, seminars to attend, tasting rooms to visit. Information is out there. Ask the right questions. Make weekly sales calls – to find out what new beers are literally “on tap” to help your end-user select and inventory correct glassware. Out in Calif, there are some tremendous brew programs there. We have a great one one in SE Fla. They are using a minimalist setting: basic white china and flatware. And emphasize the glassware. So the tasting glass or the right glass for the specific beer. So investment leans more heavily toward glassware over china and flatware so the experience has to celebrate the beer.
- Joe: You’ve done a lot of work with non-commercial operators, including healthcare, colleges and the like. Describe how the tabletop process is playing out for these segments. Anne: It’s very much a money-driven spec/decision making process. There’s a difference between managed and independent foodservice operators. Self-operated tends to be very budget conscious. Managed operations tend to have a vision of what they want to achieve. Examples of tabletops in this segment include Sam Houston, Ashland Univ., Case Western Reserve Anne adds brief description of Ashland State University tabletop and how it ties into these trends
- Anne gives brief description of Cleveland State tabletop and how it must connect to the servery
- Joe: And senior living continues to evolve and become more nuanced, doesn’t it? Anne: Yes. There are three parts of senior living and money really drives this sector, too. It consists of: Traditional healthcare Rehab Community living: everyone wants restaurant dining. Set tables. Servers bring in the meals. Like a banquet. Then adding a more casual bistro setting, which can differ considerably from one to the next.
- Joe: And senior living continues to evolve and become more nuanced, doesn’t it? Anne: Yes. There are three parts of senior living and money really drives this sector, too. It consists of: Traditional healthcare Rehab Community living: everyone wants restaurant dining. Set tables. Servers bring in the meals. Like a banquet. Then adding a more casual bistro setting, which can differ considerably from one to the next.
- Joe: We’ve discussed the use of color and different materials and textures. But that begs the question: Where does traditional white china fit in today? Anne: Good question. Customers who want white are opening Italian restaurants or comfort food restaurants. Why not use charcuterie on food grade tile? Do something to break up the tabletop with a natural texture of some kind. Food no longer has to pop on basic white.
- Anne: Building successful tabletops is a very structured process. The good operators rely on their vendors. Vendors, you need to listen to your clients, first and foremost. Observe what works and what does not. Understand what’s getting eaten.
- Chris: There are plenty of options out there today. You can get beautiful china and flatware for a lower cost, or we can source product that costs a little more – but the dining public enjoys it more, and is willing to spend a little more for their experience in the restaurant – it’s a win win for everoyone If you only do what you know, you will buy the same stuff – it’s very difficult for the foodservice operators to find time to look at new products and evaluate the positive impact these products can make in their business – but if they do, and we do our job, again – everyone wins. Focus on the areas that have a greater financial impact. – let your tabletop sales consultant become a part of your business, and you’ll find you have more time to concentrate on larger elements of your business to increase your own profitability
- Chris: There are plenty of options out there today. You can get beautiful china and flatware for a lower cost, or we can source product that costs a little more – but the dining public enjoys it more, and is willing to spend a little more for their experience in the restaurant – it’s a win win for everoyone If you only do what you know, you will buy the same stuff – it’s very difficult for the foodservice operators to find time to look at new products and evaluate the positive impact these products can make in their business – but if they do, and we do our job, again – everyone wins. Focus on the areas that have a greater financial impact. – let your tabletop sales consultant become a part of your business, and you’ll find you have more time to concentrate on larger elements of your business to increase your own profitability