LIGHT EQUIPMENT AND TABLEWARE


In this hugely dynamic sector, trends pick up momentum super-fast, while new gadgets targeting efficiency come in a constant stream


The innovation zone


T


he CESA Light Equipment and Table- ware Forum is an annual event that’s like a Tomorrow’s World for tableware and kitchen gadgets. Innovation is the key driver in this sector and there are always new ideas to check over, from dramatic plate designs to give operators that elusive point of differ- ence, to kitchen concepts that may be weird or wonderful but also give a practical solution to a modern problem. For example, notable trends in tableware at the most recent forum included colour – in all its variety, big, bold and beautiful – along with matte finishes, including for cutlery. Bowls are becoming popular, and some suppliers say they could be outselling dinner plates soon. Sustainability was also in evidence at the forum. BBC TV’s Blue Planet II highlighted the need to sort out single-use plastic straws, and manufacturers are coming up with paper, metal and bio degradable alternatives. There was also plenty of recycled material on


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show, including glass, metal and wood, restyled into chic designs.


On the light equipment side, notable launches included a system for killing crustaceans humanely. Not only is this kinder, creating less stress, but it also makes the meat sweeter.


PAIN: MANAGING RISING FOOD COSTS Another trend highlighted at the last forum in May was that some traditional food prep equipment, including the potato peeler, is making a comeback. This is fuelled partly by the drive for fresher ingredients, and partly by the need to reduce costs by doing the work in-house instead of buying pre-prepped. In this Instagram era of food, the


use of fresh and often locally sourced ingredients rather than long-life or


frozen components is seen as integral to success and reputation. However, with the uncertain cloud of Brexit looming over the UK, staples such as fruit and vegetables, meat, dairy and even wine from both home and abroad are likely to increase in price, while wages may also have to rise to ensure staff are retained. As a result, food waste is


becoming more apparent and widely documented by the media. With this in mind, a more conscientious approach has been


taken to reducing the over- exacting standards applied by some suppliers and operators, with so-called ‘wonky veg’ starting to win favour. While less aesthetically pleasing than perfectly shaped


produce, it is just as flavoursome, as well as more affordable.


16 November 2018 | The Caterer | VII


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