How table settings contribute to success

A first impression is all-important in hospitality. A well-set table can make the difference between a one-off visit and a loyal customer. At the invitation of Facility Trade Group, the independent facilities wholesaler in the field of non-food catering products, among others, Matthijs Felser and Chris Waalder of Stylepoint, specialising in innovative and trendsetting concepts for table setting and buffet presentation, their insights on how effective table setting can contribute to the overall guest experience and success of an establishment.

According to Felser, co-founder and owner of 20-year-old Stylepoint, table decoration is more than just a few plates and cutlery; it is an integral part of the ambiance that a restaurant or hotel provides. "When guests walk into a restaurant, the table decoration is often one of the first things they notice. A beautifully set table with high-quality linen, sparkling glassware and stylish cutlery immediately sets the tone for a premium experience," says Felser.

Tableware should not only be aesthetically pleasing, but also match the image and branding of the establishment. Waalder emphasises that Stylepoint helps create customised concepts that resonate with the hotel or restaurant's desired atmosphere and target audience. "Whether it is a luxury hotel or a cosy family restaurant, the tableware can be customised to reflect the unique personality of the place," Waalder explains.

Besides aesthetics, functionality is crucial. Stylepoint takes into account practical considerations such as the breakability of materials and service efficiency. Felser clarifies, "We always recommend materials and designs that are not only beautiful but also withstand frequent use, which is essential in a busy catering environment."

To stay ahead in the market, Stylepoint closely follows the latest trends in tableware. "We travel internationally and work with partners in different countries to ensure our concepts are innovative and trend-setting," says Felser. Recently, they have seen a shift towards materials such as crafted glass and metal, making for eye-catching and memorable table presentation.

Stylepoint stands out for its personalised approach in service, working closely with customers to provide tailor-made solutions. "From initial contact to final execution, our experts work side by side with customers to ensure that every detail is perfect," Felser stresses.

Felser went on to explain how Stylepoint is increasingly committed to the longevity and reuse of cutlery for both economic and ecological reasons. "For this reason, we have recently started offering programmes where old cutlery can be handed in. This cutlery is then given a second life by reusing it in less formal settings, or by donating it to organisations that can put it to good use," says Felser. This initiative not only helps reduce waste, but also provides an economic advantage for restaurants looking to renew their cutlery.

Sustainability is another important consideration when choosing tableware. Waalder explains the material choices made by Stylepoint: "We ensure that the tableware we offer is made of high-quality, durable materials that are less likely to wear out or chip. This reduces the need for frequent replacement and contributes to a lower carbon footprint." Stylepoint aims to use 100% natural materials that can be easily recycled during the production process, promoting the circular economy within the hospitality industry. Investment in high-quality, sustainable tableware can provide long-term economic benefits for hotels and restaurants. "Our customers appreciate having to purchase new tableware less frequently, which helps reduce their operational costs," Waalder adds.

Looking to the future, Felser anticipates exciting developments in buffet presentation. "We are working on concepts that are not only functional, but that really add a new dimension to the buffet experience. Think of integrated technologies that can control the temperature of dishes, for example, or interactive elements that inform guests about the origin of the food," he describes. "And we are developing flexible buffet set-ups. "A fixed buffet concept that remains unchanged for years is out of date. We are therefore developing modular buffet concepts that can be easily adapted to different themes and events," he says. "This approach enables hotel owners and restaurateurs to renew their buffets quickly and efficiently, leading to a fresh and inviting experience for returning guests."

In conclusion, the gentlemen argue that effective table setting is much more than placing the right tableware. "It is almost an art form that, when done well, enriches the dining experience and strengthens the bond with guests."  

Facility Trade Group is an independent facilities wholesaler in the field of non-food catering products, hygiene facilities, cleaning systems and machines. For Erik Piket, Key Account Manager at the company, his work is about more than just product sales; he offers an advisory and supportive role to his customers. "It's about unburdening customers," Piket explains. "We don't just offer products, but a total package that responds to the specific needs of each hotel or restaurant."

Piket stresses the importance of personal contact and reliability in his work. "I often take my clients to Stylepoint to experience the products for themselves. This way, they can feel the material and speak directly to the experts," he says. This approach has proven effective, as it helps customers visualise how the products would function in their own setting.

Recently, Piket was involved in the opening of a restaurant in Amsterdam, helping to create a unique line of custom-made plates and tableware. "This project was special because each item was unique, which perfectly matched the client's desire to stand out from others," Piket says.

Piket is always up to date with the latest trends, such as the growing demand for coloured and bronze cutlery, which is popular in high-end hotels and restaurants. "My job is to advise, but also to listen and, based on those conversations, propose the best solutions that are not only aesthetically pleasing, but also functional and budget-conscious."

Part of Stylepoint is Studio RAW, where Ceramic Technician Martin Blommaert invents, designs and produces unique tableware. The products are handmade in Utrecht. They also work with an online configurator with AR to see how the created products fit on the table in the customer's restaurant. The products are made entirely according to the customer's wishes. Felser explains why: " In recent years, we have noticed that coming up with a concept or dish goes hand in hand with the right tableware. For chefs, catering entrepreneurs and concept developers, the goal is to create an optimal experience. The need for tableware that fits within a vision, concept and dish is logical, as it completes the experience. We recognised the need, but found no solutions in the market. So we set up our own design studio to meet that need."