7 tableware and light equipment trends you need to know

Melamine as durable tableware

While melamine has typically been looked down upon for crockery, particularly in fine dining, more and more sites are turning towards this durable material, which can replicate the look of ceramic or porcelain but dramatically cut the breakage and replacement rates. This is typified in TableCraft’s new Terra collection in white and granite, where all of its melamine plates can be customised in batches from 300 pieces upwards. Plus Dalebrook’s Talon range now includes stackable bowls and plates in three colourways.

Stonewashed cutlery

Stonewashed cutlery is continuing to have its moment, as the finish doesn’t scratch and is more durable. Elia’s Vantage range uses very small stones to create its stonewashed variant’s high-style satin look, which is attracting Michelin-starred custom, and Amefa’s latest velvet finish in its Metropole line features a sandblasted coating that is fingerprint-proof.

Retro-revival plates and serveware

Retro styles and calming colours reminiscent of the home are growing, in order to tempt customers out of their own four walls and into hospitality venues. Styles evoking a homely atmosphere include Lifetime Brands’ Idilica collection, combining stoneware and beachwood in plates and serveware, with colours including mustard, terracotta, green and putty.

Recycled products and packaging

Everything from packaging to plates is being designed to be recycled or made from recycled material as part of the industry’s sustainability drive. The trend is exemplified by Grunwerg’s new Greenworks cutlery, made with fully recycled material – stainless steel blades and recycled plastic handles – and packaged in fully recyclable brown paper. Furthermore, Pinti Inox, supplied by Signature FSE, has added a steel plate to its Use & Reuse range, which can be processed in metal recycling. Meanwhile, Lifetime Brands launched the Beanie travel mugs, which are made from 30% recycled coffee husks.

Flair for drinkware

Beverage serveware with flair shows no signs of going away, with barware available in ever more shades, such as Barfly’s new matt gold shakers, and fine and standard strainers, now available in the UK from Pro Foodservice Reps. Mobile serving is also proving popular, with Pujadas’ latest cocktail trolley, supplied by Foodservice Equipment Marketing, designed for sites such as hotels and stadiums and incorporating ample storage and preparation space.

Minimising food waste

Solutions that minimise food waste are in demand. Mitchell & Cooper’s updated Bonzer Unigrip portioners ensure consistent serves and are now lighter and easier to operate. The firm also reported that its latest Excalibur dehydrators are proving popular, as venues can use them to turn excess potato peelings into crisps. Meanwhile, Metcalfe Catering Equipment demonstrated how the Pacojet micro pureéing mixer it has recently started to supply can ‘Pacotise’ fresh, deep-frozen foods using overpressure without thawing, so blended food can remain frozen until required, radically reducing waste.

Fast-heating buffet stations

Cookware and buffetware that encourage swifter heating and minimise energy consumption are prevalent, too. Contacto is offering its AluChef cast aluminium induction-ready casserole dishes, which are lighter and easier to handle than their iron counterparts and can be heated quickly for induction cooking or buffets. Plus Zodiac Stainless Products has brought Sunnex dry heat chafers into its portfolio, which heat up in just 15 seconds. They use hot air to maintain warmth and therefore require no fuel or water.