Special Events

The Latest Dish

China and flatware designers are now offering “grand hotel” styles in restrained color palettes and sturdier designs.

“It has to do with our sensibility as Americans,” says Clark Wolf, a New York restaurant designer and consultant. “We want things a little heartier, and definitely with a melting-pot feel.”

“The clean look has always been timeless and highest in demand,” says Jim Carter, president and owner of Downey, Calif.-based china manufacturer Crown Parian. “Very ornate patterns have a tendency to become tired and also show more wear after less usage.” He notes that white or ivory dinnerware with single or double gold or platinum banding is among his best sellers.

Michael Stern, president of El Segundo, Calif.-based Regal Rents, says his clean-lined Montecito flatware “is a very hot item.” In general, “Clients seem to be looking for items that are slightly bigger and slightly heavier,” he says, “though we’re talking about grams here, not ounces.”

For the complete story, see the May issue of Special Events Magazine.

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