LIGHT EQUIPMENT AND TABLEWARE
Bowled over C
The trend for Asian fusion means that bowls – as well as
everything eco – are the tableware trends to watch A light equipment area that’s seen plenty
ESA’s 2019 Light Equipment and Table- ware Forum confirmed that variety is the spice of life. For example, while white
tableware is enduringly popular, muted and matte colours are also a big trend, alongside plenty of examples of brightly patterned table- ware designed to add a theatrical flourish. Buffet displays, mix and match, sharing platters: there’s a whole lot of innovation and creativity in tableware. The huge variety of brightly coloured and patterned tableware is clearly strongly influenced by Asian and fusion foods, which are also having a big impact on plate design – at the Forum there was hardly a rim in sight, but plenty of coupe plates, or flat bowls as they are sometimes called. Asian cuisine is certainly pushing the trend towards serving food in bowls rather than plates. Melamine tableware is now actively sought
by operators looking for something different. Some are mixing melamine dishes and bowls with porcelain, while others are looking to use it for all their tableware, even for main courses – but even the keenest supporters admit it can be a ‘Marmite’ product. The Forum saw lots of eco product launches, including reusable, collapsible cups, stylish glassware made of recycled glass, porcelain items made of recycled porcelain, and robust,
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of activity in recent years is food transport. The latest insulated boxes offer a lightweight, economic way to effectively store and trans- port food over several hours. Meanwhile, with raw and vegan food bang
on trend, there’s a focus on food preparation equipment that can maintain the vibrant colour of ingredients after processing.
SUSTAINABILITY TIPS ● Food processors with a blade at the bottom of the bowl allow small quantities of food to be processed without waste.
drink-proof paper straws. Heightened con- sumer awareness now means that it can cost your business if you don’t engage in these areas. In terms of light equipment, portion control
is especially important. Utensils designed to assist kitchen staff to deliver precise portions, helping with both consistency (of size and taste) and costs, were very much in evidence. Dehydrators are making a splash, and it’s
not just chefs who are using them to create flavours with herbs, vegetables, meat and fish – barkeepers are using them too, to create interesting and long-lasting garnishes.
● Sous vide minimises wastage as portion control is so precise – plus there is little or no shrinkage.
● Check that wooden products are sourced sustainably.
● Cast iron offers good heat reten- tion, making it efficient for induction and ‘conventional’ cooking, and also buffet presentation.
● A toaster with a slot selector – where you only heat the slots you need – will save energy, while replaceable elements will make it more sustainable.
● If you use disposable serving products, make sure they are fully compostable.
15 November 2019 | The Caterer | VII
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