The delicate look of Luigi Bormioli glassware touts excellence, integrity and attention to fine details.
“The Luigi Bormioli Grappa Glass”
Libbey’s line of Luigi Bormioli glassware is selective, with exclusive designs you can’t find anywhere else. From simple designs, like the wine glass and champagne flute, to unique variations on the Balloon and Grappa glasses, we’d be hard pressed to find anyone who wouldn’t be pleased with this glassware.
The Accademia Del Vino line, one of the most popular series, features classic yet modern stems and 2.75" range bottom diameters, while Michaelangelo includes stemless liqueur, old-fashioned and hi-ball glasses.
Forget prying steam table pans from units or stacks, and combat the issues of leaking steam and misfitted covers. Super Pan 3 takes one of the most popular food service wares to an entire new level.
Just when we thought buffet systems couldn’t get more appealing, along came these unique modular buffet systems, offering a plethora of design possibilities.
A leader in the restaurant supply industry, TigerChef offers tens of thousands of supplies for catering, bakery, bar, janitorial and kitchen – not to mention smallwares, cookware and mobile food stations.
Information in our blog and supporting directories is provided to help pre- and existing professionals make educated decisions when it comes to purchasing the right equipment and prepping for service.
Content is copyright TigerChef unless otherwise noted. Many contributors in the professional fields develop their own copyrighted content, which is displayed at our site with full permissions.
If you’re interested in becoming a special or regular contributor to our pages, please contact email@example.com.
Whether for restaurant or home, taking care of flatware will extend the life of each piece. In restaurants the clinking sounds of dishes and glasses knocking against each other is so common, and we rarely pay it any mind. What we don’t think about is the damage it causes to the flatware.
Today’s buffet systems (full buffets that feature pans and serving utensils) are used for counter-serving or self-serving, and the origin of the system makes sense.
Waste is a huge issue in the restaurant industry. In fact, waste is a major contributing factor in the financial demise of any food establishment. By not controlling how much food is used, it’s nearly impossible to determine a true daily budget. Few restaurants order just the right amount of food for daily operations.
It’s true, I’m in love with TigerChef. I couldn’t ask for a better site to work on, nor a better crew with whom I work. Working on this site allows me to unleash my creativity and fulfill two passions I’ve always had – to work with cooking and restaurant supplies (I’m a big fan of the business) and to creatively enhance content to cater to even the greenest of users. Speaking of green…
Featuring simply-defined colors, this Restaurant White collection is stackable and extra tough.
Stocking the right amount of dinnerware, flatware and drinkware can make all the difference when experiencing rush times.