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ICE CUBES HAVE GONE DESIGNER

Flavoured and decorative ice cubes can jazz up just about everything from a cocktail to iced tea or coffee. The concept is simple enough but the possibilities are endless! On presentation they are very Instaworthy and then after a few minutes when the ice cubes melt, another layer of flavour gets added to your drink. Genius!

These ice cubes look impressive, but are they’re deceptively easy to make. Simply add your ingredients into your ice tray and freeze like normal.  Try fresh herbs, berries and edible flowers (small flowers look great, or tearing off a few petals off a larger flower works well too). 

OUR TOP PICKS: 

Thyme

Tarragon

Basil

Lemon

Mint

Blueberries

Raspberries

Strawberry slices

SOME COMBINATION IDEAS: 

Raspberries + cranberry juice ice cubes in sparkling water

Thyme + grapefruit juice ice cubes in a vodka tonic

Marigold petals + coconut milk ice cubes in iced black tea

Blueberries + water ice cubes in lemonade

A MUST TRY: COLOUR CHANGING MARGARITA

Pour margarita mix over ice cubes made from blue pea flower tea and watch your mystical cocktail change colours without any artificial food dye!  It’s sure to be your new favourite party trick. Blue pea flower tea is an herbal tea from Southeast Asia that changes from blue to purple when mixed with an acidic ingredient (like the lime juice in this margarita recipe).

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SUPPORTING WOMEN IN CULINARY: CORE’S COMMITMENT TO INDUSTRY GROWTH

At Core Catering Supplies, we believe in championing the hospitality professionals and industry bodies that drive progress, innovation, and inclusivity in our sector. One such initiative making a significant impact is Women in Culinary, a platform launched by the South African Chefs Association (SA Chefs) to empower female chefs, provide mentorship, and create meaningful career opportunities in a traditionally male-dominated industry.

For over 48 years, SA Chefs has been the leading voice for chefs, cooks, and caterers in South Africa. With a network of over 9,600 members, including executive chefs, restaurateurs, culinary educators, and apprentices, the association is dedicated to skills development, transformation, and elevating professional standards across the industry. Chef Coo, President of SA Chefs, is a key advocate for this mission, working alongside industry leaders to shape the future of South Africa’s culinary landscape.

Women in Culinary: A Movement for Change

The Women in Culinary Committee highlights key action points to bridge gender disparities, foster mentorship, and create more opportunities for women in professional kitchens. Beyond individual growth, it also focuses on sustainability and responsible menu choices, encouraging chefs to make a broader impact on both the industry and the planet.

At Core, we work closely with chefs, restaurateurs, and hospitality professionals every day. Many of our clients, suppliers, and partners are active members of SA Chefs, and we fully support initiatives that uplift and develop the industry. Core Randburg General Manager, Antony Greene, shared his thoughts on the significance of these efforts, saying, “This is an important initiative, and as a company, we can increase our support for the work being done to drive positive change in the industry.”

By aligning with organizations like SA Chefs, we stay connected to the evolving needs of our customers and ensure that we continue to provide the best hospitality solutions and products to professionals who rely on them. Whether it’s through mentorship, industry collaboration, or creating access to premium hospitality products, Core remains committed to supporting initiatives that promote inclusion and excellence in the industry we serve.

#CoreCateringSupplies #WomenInCulinary #SAChefs #EmpoweringChefs #HospitalityLeadership #CulinaryExcellence #IndustryEquity

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RED VELVET PETITE FOURS

INGREDIENTS

Petit fours:
125g softened butter
250g castor sugar
2 extra large eggs
200g cake flour
15g Cocoa Powder 
1 tsp baking powder
1/2 cup (125ml) buttermilk
60ml liquid red food colouring, or a few drops of red gel food colouring

Icing: 
50g softened unsalted butter
250g full fat plain cream cheese
250g icing sugar, sifted
1 tbsp Vanilla paste

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LIQUID-CENTERED CHOCLATE PUDDING

If this doesn’t say I love you, nothing will! It’s rich, its creamy and it’s flat out dreamy. To make it even more desirable, it is also so easy to make! 

INGREDIENTS

Softened butter, for greasing dariole moulds
250g Organic dark baking chocolate 
250g unsalted butter
5 egg yolks
5 whole eggs
125g caster sugar
60g cake flour, sifted

DIRECTIONS

Brush the inside of 8 dariole moulds with softened butter and coat with sifted Cocoa Powder, tapping out any excess.

Gently melt the NOMU Decadent Hot Chocolate Chunks and butter in a double boiler or in the microwave, stirring to mix well. Whisk together the egg yolks, whole eggs and caster sugar with an electric mixer until pale and fluffy. Slowly pour the chocolate mixture into the egg mixture, mixing until well combined. Gently fold in the flour and spoon into the moulds. Chill overnight or for a minimum of 4 hours.

Preheat the oven to 200°C.

Bake the puddings for 8-10 minutes until the tops are just firm to the touch, but still wobbly and liquid in the centre. Tip out onto a plate and serve with cream, vanilla ice cream, or vanilla

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A FAMILY PASSION FOR HOSPITALITY

Spending time with Joke Gonggrijp, co-owner of several of Hermanus’ most beloved establishments, it’s clear that energy, vision, and a mission to create exceptional experiences are at the heart of everything she does. Together with her family, she has built a thriving hospitality business, transforming overlooked spaces into some of the town’s most sought-after destinations along the southern coast of the Western Cape.

One of the first ventures was Dutchies, a beachfront eatery that has evolved from a simple takeaway into a beautifully expanded restaurant. With ocean and mountain views and a fresh menu including sushi, seafood and some dutch speciality dishes, it has become a local and international favorite, known for its relaxed yet polished atmosphere—and, as one Dutch guest put it, “the best bitterballen in town.”

Then came Ficks Pool Restaurant, a bold vision led by Daan, the creative force behind the businesses. What was once just a rocky outcrop and unusable toilet block is now a breathtaking sundowner spot, dramatically clinging to the cliffs. Many doubted its viability, but against all odds, Ficks opened in December 2019—just months before the world shut down.

When the pandemic hit, the hospitality sector was one of the hardest affected, in South Africa and the world over. Many businesses didn’t survive, but with resilience, adaptability, and strong partnerships, Joke and her family pushed through. Core Catering Supplies’ Hermanus franchise played a key role, ensuring a steady supply chain during uncertain times.

During lockdown, sourcing fresh bread became a challenge. While searching for a supplier, Daan had a bold idea: “Why not open our own bakery?” Though launching a new business in a crisis seemed impossible, Daan’s Bakery was born. Starting with one baker in a small space, it has since grown to a team of five, supplying their own restaurants, other businesses, and the wider community.

Perhaps the most meaningful of all their ventures, Only Specials is more than just a coffee shop. It serves as a training center for individuals with intellectual disabilities, giving students a work experience and a pathway to employment. Partnering with Camphill Village, Only Specials runs a one- to two-year training program aimed at securing jobs for its students. In December 2023, five of the first eight trainees successfully completed the program. One is already set to work at Dutchies, while others are securing placements. The goal is for Only Specials to be financially self-sustaining within two years.

Joke Gonggrijp: Passionate Entrepreneur and Catalyst for Social Change

Joke’s story is a testament to vision, resilience, and the strength of good industry relationships.  The Core Catering Hermanus team is proud to support their journey, supplying the products, service and support that help their businesses thrive.

From transforming  spaces to pioneering social enterprise, Dutchies, Ficks, Daan’s Bakery, and Only Specials showcase the impact of passion-driven hospitality. At Core, we are honored to support the people and places that bring these inspiring stories to life.

#CoreCatering #Hermanus #CustomerStories #HospitalityInnovation #EmpoweringCommunities #OnlySpecials #LocalBusiness #InclusiveWorkplaces #SustainableHospitality

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BLEND IN SILENCE: NOISE-REDUCING BAR BLENDER

blend in silence: noise-resistant bar blender

Is the loud whir of a blender disrupting your customers’ experience? If you’ve ever had a customer flinch at the sound of a blender during their meal or drink, you know how important it is to maintain a peaceful atmosphere. Traditional blenders can be noisy, making it hard for guests to enjoy their conversations or fully immerse in the ambiance of your space. That’s where the Marola 2.5L Bar Blender with a Sound Cover comes in – designed to reduce noise and enhance both the customer and staff experience. This game-changing appliance is perfect for restaurants, bars, and cafes looking to combine power and quiet, allowing you to deliver excellent service without the disruption of loud machinery.

Research shows that noise, in a hospitality setting, directly affects the enjoyment customers have, including their willingness to return to a particular venue.

Why Noise Matters in Hospitality Spaces

The sound quality of the environment you create for customers directly shapes their overall experience. This also impacts the customer’s enjoyment of everything your business offers, as well as the mood they hoped to enjoy when they chose to dine at your restaurant or bar.

An environment that emphasizes customer comfort will almost always make a good first impression on new guests and maintain credibility with returning customers. Controlling the noise in your establishment gives you more control over the customer experience and creates a work environment that considers the long-term effects on staff hearing.

Aspects such as sound quality, customer service, and cleanliness contribute to building trust in your business. If there are any errors regarding food or drinks, customers are more likely to overlook these issues due to the environment you’ve created. This leads to consistently positive reviews, which are key to attracting new customers and building credibility within the hospitality industry.

Read the article by the ICHRIE for more info on sound optimization in hospitality settings.

The benefits of noise-reducing Bar Blender Technology

Improved Customer Experience

In the fast-paced hospitality industry, creating a calm and inviting atmosphere is crucial for customer satisfaction. Traditional blenders can reach noise levels similar to a lawnmower, disturbing the dining experience—especially in open kitchens where guests are close to the action. A soundproof blender, with its insulated covering, significantly reduces noise, allowing for a quieter and more serene environment. Customers can engage in conversations without being interrupted by loud machinery, improving the overall ambiance. When patrons feel comfortable, they’re more likely to stay longer, return, and leave positive reviews, ultimately boosting your business reputation and customer loyalty.

Staff Efficiency and Well-Being

In a busy kitchen, communication is key to maintaining smooth operations. Traditional blenders can make it difficult for staff to communicate effectively, leading to miscommunication, frustration, and delays. With soundproof blenders, the noise is greatly reduced, allowing kitchen staff to converse seamlessly without raising their voices. This enables smoother task coordination and better overall workflow, enhancing productivity during peak hours. Additionally, quieter working conditions contribute to a more positive atmosphere for staff. High noise levels can lead to stress and fatigue, but when employees work in a quieter, less chaotic environment, their morale improves. A happier, more focused team translates into better performance, a cohesive work dynamic, reduced turnover, and improved efficiency.

Enhanced Brand Image

Investing in quieter, more efficient kitchen equipment speaks volumes about your brand. Using soundproof blenders not only improves the customer and employee experience but also shows that your business values innovation and comfort. This thoughtful approach to both staff and customer experiences helps create a positive brand image. In a competitive market, attention to these details can set your establishment apart, making it known as a place that cares about quality and well-being. By embracing noise-reducing technology, you signal to customers and employees alike that your business is modern, forward-thinking, and committed to providing the best possible experience.

Read more to learn about noise control.

Why Choose the Bar Blender with Sound Cover by Marola?

When selecting a blender for your hospitality business, performance and reliability are essential. The Bar Blender 2.5L with Sound Cover by Marola is designed to deliver both, ensuring that you can meet the high demands of your bar or kitchen while creating a comfortable and efficient environment.

Here’s why the Marola commercial bar blender should be your go-to choice:

Durability and Performance

Crafted with commercial-grade materials, this blender is built to withstand the demanding conditions of a busy bar or restaurant. Whether you’re mixing cocktails, smoothies, or sauces, the Marola blender delivers exceptional power and performance every time. Its robust motor ensures quick and consistent blending, while the noise-reducing cover minimizes disruption to your workflow. With this blender, you can confidently tackle any task, knowing it’s built to last.

Sleek, Professional Design

In addition to its performance, the Marola blender boasts a sleek, modern design that fits seamlessly into any professional bar setup. The sophisticated black color complements a wide range of kitchen and bar aesthetics, ensuring it looks as good as it performs. Its compact design also means it takes up minimal counter space, making it an ideal choice for establishments looking to maximize efficiency without compromising on style.

Energy Efficiency and Eco-Friendly Design

In today’s eco-conscious world, businesses are increasingly focused on reducing their environmental impact, and the Marola blender is no exception. The durable, high-quality construction ensures it has a long lifespan, reducing the need for frequent replacements and supporting your eco-friendly goals. Plus, the quiet blending capabilities mean less energy spent on noise control, contributing to a more relaxed and productive environment.

Choosing the noise-reducing Bar Blender 2.5L with Sound Cover by Marola is an investment in both performance and comfort, giving you the durability, design, and efficiency you need to elevate your business.

Final Thoughts

Reduced noise in your bar or kitchen leads to key benefits that enhance both the customer and staff experience. A quieter environment creates a more comfortable, enjoyable atmosphere for customers, allowing them to converse without the distraction of loud equipment. Staff can work more efficiently in a noise-reduced space, improving communication and fostering a more relaxed work environment. Additionally, a noise-reducing bar blender helps elevate your business’s appeal by demonstrating your commitment to innovation, quality, and customer comfort.

Optimise your bar experience with the latest noise-reducing commercial blender by Marola. Explore our product range today and take the first step toward creating a quieter, more efficient, and customer-friendly space.

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MIX UP MARVELLOUS MILKSHAKES: RECIPES YOU’LL LOVE

Got a Sweet Tooth?

Then you will love these fun and fabulous milkshake recipes! It’s all about over the top decadence and our deliciousness.

OREO MILKSHAKE

Ingredients

  • 500ml cups vanilla ice cream
  • 160ml Milk
  • 8 Oreo cookies
  • 5ml vanilla extract (optional)
  • Whipped cream for serving

Directions

Blend together the ice cream, vanilla extract milk and Oreos in an electric blender until mostly smooth.

Serve in large glasses and garnish with whipped cream.

RAINBOW PUDDING MILKSHAKE

Ingredients

  • 300ml of milk
  • 300ml cream
  • 6 egg yolks
  • 100g sugar
  • 30ml flour
  • 30ml cornstarch
  • 400g butter (cut into cubes and cold)
  • 10ml vanilla extract
  • Food colouring in the colours of your choice
  • Chocolate sauce
  • 300ml whipping cream

Mix sugar, flour and cornstarch together in a microwaveable mixing bowl. After the ingredients are combined, add the egg yolks and mix again. Finally, add the cream and milk, and whisk until well combined.

Transfer the mixture to a medium-sized saucepan on low heat and continue mixing until thickened for about 10-15 minutes. Cover with plastic wrap and chill for 3 hours.

Once chilled, separate into bowls and colour using the food colouring. Add each custard mixture to a separate piping bag.

Prepare the whipped cream by whipping together cream and vanilla until soft peaks form.

Prepare serving cups/jugs with chocolate sauce and start layering your custard one colour at a time.

Finish with a swirl of cream on top and serve.

CARAMEL MILKSHAKE

Ingredients

  • 250ml cold milk
  • 500ml vanilla ice cream
  • 50ml caramel sauce
  • 80ml chocolate chips

Directions

Decorate your serving glasses with some caramel sauce.

Using an electric blender, blend together chocolate chips and milk.

Add the ice cream and the rest of the caramel sauce to the mixture and blend well.

Pour into the decorated glass, garnish with some extra chocolate chips and caramel sauce.

CHOCOLATE COFFEE MILKSHAKE

Ingredients

  • 20ml cacao powder
  • 2 shots espresso
  • 5 scoops ice cream
  • 5ml salt
  • 250ml almond milk or regular milk

Directions

The first step is to prepare your shots of espresso.

Using a blender, mix together the cacao powder, espresso, ice cream, salt and milk until creamy.

Pour into cups and garnish with extra cacao powder and cacao nibs. Serve.

RED WINE MILKSHAKE

Ingredients

  • 1,4L natural vanilla ice cream
  • 240ml red wine
  • 120ml vodka
  • Whipped cream for serving
  • Maraschino cherries for serving

Directions

In an electric blender, blend together the ice cream, red wine and vodka until smooth and combined.

Divide the milkshake mixture between glasses and garnish with whipped cream and maraschino cherries.

A gourmet granadilla and ginger cookie milkshape.

GOURMET GRANADILLA AND COOKIE MILKSHAKE

Ingredients

  • 375ml vanilla ice cream
  • 160ml milk
  • 115g granadilla pulp
  • 125ml whipped cream
  • 6 – 8 ginger cookies

Directions

Using an electric blender, blend together the ice cream and milk until thick and smooth. Add 3/4 of the granadilla pulp and pulse to mix. Do not over blend as the granadilla pips will break up.

Pour into serving glasses and top with whipped cream.

Garnish with crushed ginger cookies and the remainder of the granadilla pulp.

Serve immediately.

A chocolate peanut butter milkshake.

CHOCOLATE PEANUT BUTTER MILKSHAKE

Ingredients

  • 2 scoops vanilla ice cream
  • 250ml peanut butter
  • 250ml milk
  • 125ml chocolate syrup

Directions

Using an electric blender, blend together the ice cream, peanut butter and milk until thick and creamy.

Prepare your serving glasses by layering them with the chocolate syrup.

Pour the milkshake into the prepared glasses and top with whipped cream, chocolate syrup and peanut butter chips.

2 avocado, mint, banana and chocolate chip milkshakes.

MINTY BANANA AND AVOCADO MILKSHAKE

Ingredients

  • 250ml frozen sliced banana
  • 1/2 medium-sized avocado, peeled and pitted
  • 3 dates, pitted
  • 4–6 leaves of mint
  • 15ml dark chocolate chips
  • 250ml unsweetened plain almond milk

Directions

Using a high-speed blender, blend all the ingredients together until smooth and creamy.

Garnish with fresh mint leaves and chocolate chips.

Serve immediately.

A spiced pumpkin and coffee milkshake.

SPICED PUMPKIN COFFEE SHAKES

Ingredients

  • 250ml milk
  • 125ml canned pumpkin
  • 30ml sugar
  • 5 ml pumpkin pie spice
  • 250ml strong brewed coffee
  • 15ml vanilla extract
  • 1L vanilla ice cream
  • 250ml crushed ice
  • Sweetened whipped cream

Directions

In a small saucepan, heat milk, pumpkin, sugar and pie spice until bubbles form around sides of pan and sugar is dissolved. Transfer to a bowl; stir in coffee and vanilla. Refrigerate, covered overnight

Place milk mixture, ice cream and ice in a blender; cover and process until blended. Serve immediately with whipped cream; sprinkle with additional pie spice.

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FINE DINING AT O.R TAMBO

Client Feature

Located at the InterContinental Johannesburg O.R. Tambo Airport, Quills Restaurant offers a unique dining experience that showcases the spirit of Africa through its vibrant decor and authentic cuisine. Upon entering, guests are greeted by an impressive 18-metre porcupine quill mobile suspended from the ceiling and a dramatic collage of traditional African masks, setting the tone for a memorable meal. The ambience is relaxed and quiet, making it the perfect spot to escape the bustle of the airport. 

The restaurant serves delicious breakfasts, cosmopolitan lunches, and contemporary dinners, specializing in local dishes paired with outstanding South African wines.

Quills Bar is the perfect spot to relax, socialize, or spend quality time with friends and family, offering an excellent variety of cocktails, local wines, ciders, and beers. With its warm hospitality and distinctive atmosphere, Quills Restaurant reflects the energy, originality, and passion of South Africa’s City of Gold, making it an ideal destination for any occasion.

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HOW TO MAKE ROAST BEEF LIKE A PRO

Below, we break down what’s most important to know when preparing this classic dish.

The best cut for roast beef.


There’s no single cut of beef that is necessary to make roast beef; some common cuts include top-round roast, top sirloin roast, bottom-round roast, and eye of round roast. Since the meat is slow-roasted for a long amount of time, tougher, lean cuts of meat are ideal because they will still come out tender. Just be aware that if you choose a particularly lean cut of meat, it should be sliced relatively thin to avoid being too chewy.

The secret to tender roast beef. 


It’s all about cooking low and slow. A longer cook time will give you better, more tender results. Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust. With something like a top-round roast, searing can be next to impossible. Starting with a hot oven gives the roast a chance to get that beautiful crust without bringing out a pan. After you’ve got a head start on that crust, you can lower the temperature, and the meat will start cooking from the inside out.

Top tips for roast beef:


— Use a meat thermometer. It takes the guesswork out of cooking big pieces of meat, and we swear it’ll come in handy more than just this once. Pro tip: make sure you’re inserting your thermometer far enough to hit the center of the roast for an accurate reading.


— Seasoning. This is where you can really get creative. Use garlic, thyme, rosemary, salt, and pepper as the base. Spices like cumin or coriander seeds are delicious as well, do what feels right to you! Just don’t be shy about the flavourings; this is a big cut of meat, and the more flavour, the better.


— Slicing your roast beef. It’s tempting to dig right in when your roast comes out of the oven, but resist! Transfer your meat to a cutting board and let it rest for 30 minutes to allow all the juices to redistribute throughout the muscle.

Storage and leftovers. 


Leftover roast beef can be stored in an airtight container in the refrigerator for 3-4 days. To help the meat retain moisture, don’t slice any uneaten parts of the roast before storing. Slice servings from the cold roast before reheating. To freeze, wrap the remaining roast in plastic wrap and store it in a freezer-safe ziptop bag for up to 3 months. 

The best Roast Beef Recipe ever !

Ingredients:

  • 1 (4-lb.) round roast
  • 1/4 c. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp. chopped fresh rosemary 
  • 1 tbsp. chopped fresh thyme leaves
  • 4 tsp. kosher salt
  • 1 tsp. freshly ground black pepper

Directions:

  1. Let roast sit uncovered on a wire rack set in a baking sheet in the refrigerator 1 hour, up to overnight. 
  2. reheat oven to 180°. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Rub all over roast.
  3. Place roast in roasting pan fitted with a roasting rack. Roast for 15 minutes, then reduce heat and roast 1 hours 45 minutes more for medium, or 2 hours for medium well done.
  4. Remove from oven and let rest 15 to 30 minutes before serving.
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SUMMER FRUIT PAV

SUMMER FRUIT PAV

Save the heavy pudding for winter. It’s summer time so bring on the pav—always in fashion, always delicious—here made using the best of the summer fruit. If you can’t find good, fragrant, fully ripe nectarines, you can use peaches, or simply load it up with a mix of berries. And if it’s not Christmas, make it just because.

INGREDIENTS

  • 6 eggs, separated
  • 360 g caster (superfine) sugar
  • 1 teaspoon white wine vinegar
  • 2 teaspoons cornflour (cornstarch)
  • A few drops of natural vanilla essence
  • 375g mascarpone
  • 200ml pure cream (35% fat), lightly whipped
  • 2-3 drops rosewater (optional)
  • 3 tablespoons icing (confectioners’) sugar
  • 1 vanilla bean
  • 300g raspberries
  • 100g blackcurrants
  • 50g sugar
  • 250 ml lemon curd
  • 2 peaches
  • 100 g blueberries or silvanberries, or both

METHOD

  • Preheat the oven to 160°C . Beat the eggwhites until soft peaks form, then whisk in the sugar, then the vinegar, cornflour and vanilla essence. The mixture should be stiff by now. Tip onto a baking tray lined with baking paper and use a spatula to form a steep-sided round, 6 cm (2½ inch) high and 25 cm (10 inches) diameter.
  • Bake for 10 minutes, then reduce the oven to 140°C and bake for about 90 minutes, checking that it doesn’t brown too much—if at all—and turning down the oven further as need be. Allow to cool in the turned-off oven (some modern ovens may need to be wedged open so the meringue doesn’t sweat).
  • Combine the mascarpone, cream, rosewater (if using), icing sugar and seeds scraped from the vanilla bean. Stir well, taking care not to overwhip or the mixture will split. Heat half the raspberries over gentle heat to break them down to a sauce. Allow to cool and stir, in one or two quick motions, into the mascarpone mixture so it’s kind of rippled.
  • Heat the blackcurrants with the sugar and water in a small saucepan over high heat to melt and soften. When fruit is soft, press through a sieve and discard solids.
  • Spread lemon curd over the top of the pav, cover with the mascarpone mixture, then garnish with sliced peaches, the remaining raspberries and the blueberries and silvanberries if you have them. Drizzle on the blackcurrant syrup to serve.
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THE APPEAL OF PVC PLACEMATS: A COLOUR FOR EVERY SETTING

PVC placemats have become a staple in the hospitality industry, offering a practical, stylish, and durable solution for table settings. With a range of colours available, each shade brings a unique appeal to different venues and dining experiences. Let’s explore how each colour can add to your hospitality space.

Beige

Beige PVC placemats exude warmth and subtle sophistication, making them perfect for cozy cafes, family-style restaurants, and rustic dining venues. Their neutral tone blends seamlessly with natural wood and earth-toned décor, creating a relaxed yet refined ambiance.

60012 Black PVC Placemat
Blue PVC Placemat
Platinum PVC Placemat

Platinum

Platinum PVC placemats add a touch of glamour and sophistication to table settings. Their subtle sheen and modern tone make them perfect for special occasions, banquets, or high-end establishments. Platinum pairs effortlessly with sleek tableware, crystal glassware, and metallic accents.

Stainless Steel

With a clean, industrial aesthetic, stainless steel-coloured placemats are perfect for modern and urban-inspired venues. Their understated elegance pairs well with contemporary furniture and bold tableware, creating a sleek and polished look that suits chic eateries and trendy cafés.

60015 - Silver Grey PVC Placemat

Silver Grey

Silver grey placemats strike a balance between modernity and subtlety. Their versatile hue works well in both casual and formal settings, making them a go-to for venues looking for a practical yet stylish option. They pair beautifully with cool-toned tableware and modern décor.

White PVC Placemat

White

White placemats radiate simplicity and sophistication, offering a crisp, clean aesthetic for any dining space. They are particularly popular in banquet halls, weddings, and formal dining venues. White highlights intricate tableware designs and provides a bright, welcoming look.

Whether you’re looking to create a cozy, elegant, or modern dining atmosphere, PVC placemats offer a color to suit every hospitality setting. From the timeless appeal of beige to the bold sophistication of black, these placemats provide the perfect finishing touch to complete your table settings while offering practical benefits.