People

Hannes and Sybille Tiefenthaler: Setting The Standard for Design and Quality

You might think it would be difficult to change the world of hospitality tabletop from a small town in Austria, but the team leading the Rochini (http://www.rochini.at/) tabletop brand are doing just that. Hannes and Sybille Tiefenthaler established their company a handful of years ago with a simple mission – to promote the very best tabletop […]

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Jesper Efferbach Q&A: Designing From Both Sides of The Table

Jesper Efferbach is the founder of Jeff & Co a Danish designer of glassware and other hospitality tabletop products. Efferbach works with top tabletop companies like global glassware leader Pasabahce and others.  His experience in the hospitality industry is wide and varied, having worked as a chef initially, and then moving into restaurant and F&B management. From there, Jesper […]

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Charles Spence: GASTROPHYSICS – The New Science of Eating

We preach the gospel that tabletop matters, often referring to the aesthetic, quality, and flexibility of products. However, a key element easily overlooked is how the forks, plates, and glassware can directly affect how food tastes. Our U.K. correspondent Isaac Parham recently had a chance to sit down with Charles Spence, author of Gastrophysics: The […]

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Bocuse d’Or Champs, Six Months Later… What’s New?

We stopped by the Steelite Booth at the NRA 2017 Show to catch up with our old friends Martin Kastner of Crucial Detail and Bocuse d’Or Gold Medalist Matthew Peters (Team USA) to see how life, post-Bocuse, has changed for them. We also got a chance to talk a little bit more in-depth about Martin’s […]

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Ron Mathews: Talkin’ Tradeshows – Q&A with Veteran Tradeshow & Events Pro

Ron Mathews has been an experienced restaurant and tradeshow professional for more than 20 years. Most recently, Ron was Vice President at Urban Expositions and in charge of three major industry tradeshows – The International Restaurant and Foodservice Show of NY, the Western Foodservice and Hospitality Expo, and the Florida Restaurant and Lodging Expo. We […]

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Back-of-House Heroes: Frances Bull, Studio William Cutlery

Frances Bull looks after sales and marketing at one of the most ascendant names in tabletop: Studio William. The Stratford-upon-Avon company create and supply cutting-edge cutlery to Michelin-starred restaurants, five-star hotels, and even 10 Downing Street. Frances — alongside her husband, the company’s eponymous founder and award-winning designer, William Welch — has played a key […]

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Discovering The Art of The Table at Margot

Buzz: all restaurants need it, very few have it. London’s Margot is one of the lucky ones. A restaurant with more buzz than a beekeeper’s eardrum. Since opening in Autumn 2016, the Central London restaurant has hosted all-manner of A-Listers and been the subject of (or subjected to, depending on your persuasion) reviews by all […]

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Renarte CEO Ranjan Salis: Success Built On Providing Solutions for Hospitality Operators

With an insider’s knowledge of how the hospitality industry works and what it was missing from a supplier standpoint, Ranjan Salis started Renarte Hospitality Supply with a vision to be a reliable, one-stop resource for anyone who is setting up new hotels and restaurants, for anyone looking to streamline their supply chain process, and for […]

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Isaac Parham: My Six Month Journey Towards Tabletop Evangelism

Having written for TabletopJournal for six months, Isaac Parham discusses what he has learnt so far. A year or two back I was asked in a job interview to predict the next big hospitality trend. Tableware was my answer; specifically, that more and more chefs and restaurateurs would team up with local potters and producers […]

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Nikki Green: Royal Crown Derby Global Hospitality Director Talks Vision for The Future

With its new ownership under Chairman Kevin Oakes, UK bone china brand Royal Crown Derby is renewing its focus on the hospitality segment. Recently, we had the opportunity to visit with Nikki Green, Head of Global Hospitality for Royal Crown Derby and get her take on what hoteliers, chefs, and restaurateurs might expect from this […]

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