Diners are constantly seeking out dishes that look attractive on the plate, with sales of bowls, which look better on camera, surpassing that of plates earlier this year. We are working with our customers and suppliers to identify trends in tableware and support businesses that cater for the millennial market.
There are currently over 180 million posts on Instagram tagged with food, so with this in mind it has never been more important to have an appealing tableware offering. Liz Snowball, Consumables Buyer at Beacon, has offered her advice and expertise:
“With trends in the hospitality industry constantly changing and evolving, it can be difficult and costly for operators to keep up. We work closely with our leading suppliers, Lockhart Catering Supplies and Alliance, to identify trends and offer businesses methods of implementing a tableware range that is attractive, as well as cost-effective.”
Best Western Monkbar Hotel recently implemented an entire new range of tableware for its brand new restaurant concept, Yorkshire Bar and Grill. Graham Usher, General Manager at Best Western Monkbar, commented:
“As an F&B manager, the most important thing is finding something that fits the high end quality you need in a restaurant, as well as the affordability and durability that you need to help manage costs. When selecting the crockery for our new range we worked closely with Beacon and Lockhart Catering Supplies to ensure that our tableware complimented our décor and the whole thing worked together to offer a quality experience for our diners. We opted for a core range of crisp white crockery, so that we can add to it or change it around as much as we liked with minimal interference in the running of the business.”
Following this success working with Best Western Monkbar, Beacon has put together its advice for businesses to implement an attractive and practical tableware offering.
“Keep it simple
The advice from our suppliers is to keep your core tableware items simple and keep them white. If we could offer one piece of advice to F&B managers it would be exactly that, as whiteware gives a contemporary classic look and stands the test of time even as the menu changes. Whiteware is also the most cost-effective option, as it allows easy expansion of the range without a complete overhaul."
“Maximise the perceived value
One trend we are seeing at the moment is the use of metals throughout a range of tabletop products and accessories, such as galvanised steel, copper and gold alongside white crockery, which adds interest, and maximises the perceived value of the overall experience. Consider adding to a core range of white tableware with different colours and materials to keep up to current trends."
“Get a feel for a product
Perhaps the most important piece of advice for operators would be to physically get a feel for the products before investing in the full range. Many of our customers take time to road test samples before investing, in order to ensure the products selected are the perfect choice for the business.”
As featured in this week's Caterer magazine (issue 1 September 2016).
To find out more about Beacon click here or call us on 01904 695588.