Mohammad Alayan

Owner and Managing Director Adara Group

As a buyer and supplier of tableware, what trends have you noticed that are currently in vogue?

At present, the overridingly dominant regional tableware market trend is for very simple designs that have a flat trim. You have to consider that when restaurants create dishes, the priority on the list is how instagrammable it is going to be. This has also become one of the chef’s prerequisites for success. In other words, the appeal of the food now needs to be in sync with the dish it is served in. It is a complementary relationship, combining taste with esthetics. In other words, the dishes have become the chef’s blank canvas and the food the artwork.

Do brands still play a central role?

Ironically, today, even when it comes to restaurants and hotels, owners and operators no longer lay emphasis on brand, shifting their focus instead to optimal visual appeal. In this context, stoneware is quite popular and is cheaper than porcelain. Another major consideration is the shapes of the vessels and here, Portugal is a country worth serious consideration as new companies are emerging and offering unique shapes that previously did not exist. Vista Alegre is a perfect example of this trend. Also, while company size used to play a major role in setting yourself apart from the competition, today, much smaller firms are emerging as driving forces and making significant waves.

Does the F&B director still choose the tableware?

In the past, prior to selecting new tableware, the F&B director would list a number of suppliers and the chef would add his specifications related to size, weight, texture and the like. This role has now almost shifted entirely to the chef, which makes sense given that he knows the menu better than anyone. The novelty has extended to using three or four different types of dishes for a single menu, which was previously unheard of. White is back in a big way as it really brings out the colors of the ingredients on that dish.

What elements do you look for when choosing tableware?

When it comes to making something stand -out, novelty related to shape, color and texture goes a long way toward achieving such an effect. In that regard, cast iron is making a major comeback and is being used for meats, various kinds of stews and grilled dishes. For salads, extra-large bowls are all the rage, while darker-colored dishes are proving popular for desserts, marking a shift from glassware, which was traditionally the ideal serving vessel. adaragroup.co