Plate Magazine: Tableside Cart Service is Making a Comeback in All Kinds of Restaurants

From Plate Magazine by Lani Furbank:

“It used to be that cart service was something you’d only expect at a steakhouse, a French fine dining spot, or a dim sum restaurant. But today, trolleys are rolling around all kinds of restaurants, carrying everything from cheffy dumplings and chocolate chip cookies to just-whisked sgroppino and red corn Johnny cakes.

This old-school service style is most often used for an elaborate tableside preparation like boning a dover sole, or to display an array of options for diners. Enterprising chefs are adapting these practices for modern settings to help them stand out from the crowd and provide a more flexible dining experience.”

Read the article HERE!

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