The year 2025 in gastronomy did not bring a single groundbreaking trend. However, it did bring very clear conclusions about how restaurants and HoReCa establishments make decisions related to tableware. Solutions that provide a ‘momentary effect’ are becoming less and less popular, while those that work over time and support the daily work of the team are becoming more and more common.

At Fine Dine, this is how we look at the market. Analysing the choices of restaurants, hotels and event venues in 2025, it is clear that the best-selling collections are not accidental. Each of them responds to a different work system, a different type of service and different guest expectations.

Fine Dine is the standard for modern gastronomy, where aesthetics must go hand in hand with function, and decisions at the table have a real impact on the food experience.

Catering porcelain in restaurants. An effect that must stand the test of time

In the restaurant segment, both casual dining and fine dining, one of the most frequently chosen collections was Eminence. This is catering porcelain with an organic, variable character, based on reactive glazes, thanks to which each plate is unique.

The popularity of Eminence shows a significant change in the approach of restaurateurs. The visual effect is still of great importance, but only if it does not conflict with everyday use. Vitrified porcelain, high firing temperature and glaze durability ensure that this distinctive character can withstand intensive service.

In 2025, restaurants clearly demonstrated that tableware is becoming a tool for the chef, not just a decorative element. A plate should work with the dish, emphasise its form and support the food experience, without generating operational risk.

Banquet porcelain. When scale, repeatability and smooth service are what matters

At the same time, the banquet and event segment has become very prominent. In this context, one of the most popular solutions was the Pure collection.

Pure is banquet porcelain with a timeless, minimalist form and neutral colours, designed for intensive use in HoReCa. Its task is not to attract attention, but to ensure stability and predictability on a large scale of service.

Vitrified porcelain with very low water absorption, resistance to glaze cracking and high edge durability make Pure a safe foundation for many hotels and event venues. There is no room for randomness in banquets, and the tableware must support the pace and organisation of the team's work.

The year 2025 has clearly shown that the market is becoming increasingly aware of the context in which catering porcelain is used. An à la carte restaurant requires different decisions than a banquet service for several hundred people.

Catering cutlery. Comfort that disappears in use

Catering cutlery is one of the most heavily used items on the table, although it rarely becomes the subject of conversation. In 2025, many HoReCa establishments opted for solutions that ensure comfort for both guests and service staff. One such choice was the Amarone cutlery by Ove.

Its popularity was not due to its visual appeal, but to its ergonomics and durability. The right balance, classic form and high mirror polishing finish mean that the cutlery can withstand hundreds of washing cycles and intensive use.

In practice, this means a tool that does not distract or slow down work. And it is precisely such details that increasingly determine the quality of the food experience.

Catering glassware. Lightness that must keep up with the pace

Catering glassware in the catering industry undergoes the same test every day: washing, polishing, transport and the pace of the team's work. In 2025, one of the most popular solutions was Edge glassware from RONA.

The slim, one-piece design combines an elegant look with laser-reinforced edges that increase chip resistance. In practice, this means glasses that are lighter, easier to handle and more predictable in intensive service.

The popularity of Edge shows that modern catering no longer wants to choose between aesthetics and durability. Tableware should support the rhythm of work, not complicate it.

Conclusions from 2025. Decision more important than trend

Summing up 2025 in HoReCa, one trend is very clear. The best solutions are those that are tailored to a specific work system. There is no single tableware for all applications or a single solution for every restaurant.

At Fine Dine, we treat tableware as a real working tool for the team and the chef. Catering porcelain, cutlery and glassware are designed to support the concept, pace and consistency of the guest experience. Because in modern catering, the food experience begins not only on the plate, but also with the decisions behind its selection.