FEW people will debate that a well-presented meal somehow tastes better—a message more and more restaurants are taking on board as a means of gaining an edge on their competitors.
Suppliers have been rising to the challenge by bringing in the latest designs in crockery and cutlery from overseas, now making it possible for even the smallest budget-constrained bistro to make a personal statement.
Maybe it’s time to pension off those tired old shapes and designs you have used for years and introduce a new style, something that will make your customers take a second look and appreciate the difference.
Cutlery, for instance, comes in all designs, including a new angular shape with a solid handle that fits in well with many of the latest crockery trends.
There are plain and embossed designs with rounded, squared-off, pointed and oval ends—shapes that say decorative as well as functional.
A knife is a knife is a knife no longer applies.
Most suppliers will tell you individual designs in cutlery are very much up to the personal taste of customers, but not so the quality.
The marketing manager with Sydney-based tableware supplier Salgo, Zoran Mustac, says quality is important when it comes to the food business.
“Stainless steel cutlery comes in five grades, but we advise customers to opt for the medium to better qualities—what we call the 18/8 or 18/10 grades, Mustac explains.
“The cheaper will discolour and generally deteriorate if left wet and not properly cared for.”
“The better qualities, however, are completely dishwater friendly and will stand-up to the hard wear and tear that restaurants experience daily.”
Quality, apart from design, is also the watchword for crockery.
Melbourne-based company Asia Australia Agents Imports (AAA), which supplies a wide range of commercial-grade vitrified porcelain lines from China, says high firing temperatures create durable products which are microwave, oven and dishwasher safe.
The company’s range includes plates of all shapes and sizes, platters, bowls, tureens, mugs, cups and saucers—and most other crockery items required by restaurateurs and caterers.
AAA Sales manager Trevor Taylor says the company is also constantly sourcing new stock to keep up with the latest overseas trends.
As far as current trends go, Taylor says that white is still the biggest selling colour for commercial food outlets—from the smallest bistros to the most up-market fine dining establishments.
But when it comes to design, Taylor says there are a burgeoning range of exciting new shapes and designs available on the market.
He says the company’s new square shape is exceptionally popular.
“A square shape gives a bigger surface area, allowing chefs to present food more attractively,” Taylor says.
He also claims the company’s new oval, triangular and tear-shaped products are also proving popular, particularly for side or signature dishes and items such as ‘special of the day’.
Mustac agrees that white is still overwhelmingly popular when it comes to colour, but he says there has been a growing trend towards coloured crockery.
“Some of the trendy restaurants are using coloured pieces or different shapes as a special feature, maybe for side dishes or for different menu items, even if not for a whole setting,” Mustac says.
He also believes that the trend toward attractive new shapes and designs—both for cutlery and crockery—will continue, particularly if customers can be assured of consistency of supply.
Mustac claims Salgo has taken supply consistency to such a fine art that customers can feel comfortable buying enough for just their present needs, but can also expect the company to have stock when it comes time to replace or add items.
So, when it comes to choosing cutlery and crockery, it seems the best place to start is your own venue and your own imagination—think about the different statements you want to make. Add durability and consistency of supply, and you can consider yourself all ‘set’.