A smart front of house sets the scene for any guest visit, and so tableware has to contribute to a welcoming ambiance, as well as being robust enough to withstand the rigours of everyday use. Keeping a watchful eye on what’s in vogue in tableware is vital for operators who want to maintain their appeal and retain that all-important custom. Here are six key trends to upgrade your setting. Back to Nature “Natural and earthy-inspired palettes, led by subtle greens, are continuing to grow in popularity, bringing a sense of calm and a connection to nature,” says Vanessa Carter, marketing manager at Artis. The crockery company has launched the Heart & Soul brand, a fully vitrified china rand that includes Soulmate Jade and Pine Almond. “The muted green and warm cream colour palette and the tactile qualities elevate the overall experience, adding a more engaging, sensory dimension to the table,” says Carter. Likewise, Nisbets’ group head of customer communications Mark Conron has identified “earthy tones and subtle textures” as being on trend, as “these provide the perfect background for garnishes and help elevate the appearance of food”. The firm’s Olympia brand is leaning into this with its Ember porcelain dinnerware collection, in a blue, brown or mahogany finish. Show it off with white In contrast, classic white crockery is a classic option. White plates “act as the perfect blank canvas to let great food speak for itself”, says Simon Britten, head of marketing at Lockhart Contract Catering. “White is particularly suitable for high-end restaurants where the tableware shouldn’t detract from the art of food presentation.” The company’s Crème tableware range has an ivory colouring and comes with a lifetime edge chip warranty for all plates, bowls, oval dishes, saucers, cups and mugs. Artis is translating the Pantone colour of the year – Cloud Dancer, an off-white – into Schonwald Kumo, meaning ‘cloud’ in Japanese. The scalloped-edge crockery collection is made from noble China offers a cloud-shaped, ultra-wide rimmed plate and bowl that create a striking visual frame for a chef to elevate their presentation.   Multifunctional marvels The most cost-effective tableware does more than one job, so multipurpose is rising in importance. “Designs are moving away from overt statement pieces towards versatile solutions that integrate seamlessly across menus, concepts and service styles,” says Lueder Stercken, head of sales for blades at Victorinox. “There is growing convergence between back of house functionality and front of house presentation. Cutlery and tableware are expected to deliver professional-grade performance while reinforcing confidence, quality and credibility at the table,” he adds. The same convergence can be said of cookware that can double as presentation, as can be seen in the AluChef range of lightweight cast aluminium buffetware, supplied by Catertherm. “Using just one dish to cook, transport, store and dispense food means less capital is spent on multiple dishes,” says business development manager Andy James. “Bold colours from our range, or more neutral ones, keep things eye-catching.” Add some atmosphere Little touches that elevate the table atmosphere are the perfect finishing touch. Signature FSE is providing the Mythos’ Gaia LED table lighting pod, a modular system where a dimmable LED source can be paired with different styles of table diffusers to create bespoke lighting combinations. Paula Sherlock, managing director of Signature FSE, says: “The LED light pod offers 220 lumens at 2,700K with a Colour Render Index [CRI] score of 90/100, meaning food looks exactly as it should, wine reads true in the glass, and the careful attention operators put into their tableware is brought to life.” Elevated finishes for cutlery include the new PVD-coated Champagne-coloured collection from Pinti Inox, available through Signature FSE. The four cutlery patterns are presented across two ranges – Audrey and Heaven – each available in two finishes: matt Velvet and polished Treasure. Alternative fabrics Table linen, whether a simple napkin or a sweeping tablecloth, can augment the dining experience. George Mason, sales and marketing director at Sybron, says: “Many operators are now considering alternatives to fabric for tables. Single-use products can be made from premium, natural materials, such as cotton, and be customised, branded and recycled. They look great, perform well and eliminate the need for laundry.” Earlier this year, Burger & Lobster updated its table linen on Sybron’s recommendation to airlaid napkins branded with its signature phrase, ‘An Elegant Mess’. The recyclable, non-woven material is made from wood pulp fi