Browne Brief Vol. 4: Michael McCrindle on Smallwares, Tabletop & What's Trending

Browne Brief Vol. 4: Michael McCrindle on Smallwares, Tabletop & What's Trending Browne Brief Vol. 4: Michael McCrindle on Smallwares, Tabletop & What's Trending

24 Jul , 2026
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Vol. 4 of the Browne Brief takes us into the world of tabletop, where every detail from glassware and dinnerware to flatware, helps shape the guest experience.

In this edition, Michael McCrindle, Browne Foodservice's Smallwares and Tabletop Specialist for GTA/Eastern Ontario, shares his insights on today's tabletop trends and the details that leave a lasting impression.

Meet Michael McCrindle, Smallwares and Tabletop Specialist, GTA/Eastern Ontario

With an impressive 47-year career in the foodservice industry, Michael has become a trusted resource for dealers and restaurant operators across Ontario. From Niagara Falls to Sudbury, Ottawa, and Windsor, he has spent decades building strong customer relationships and helping operators find the right solutions for their businesses.

Michael's deep understanding of Browne Foodservice products, combined with his knowledge of manufacturing processes, enables him to provide thoughtful, practical recommendations tailored to each customer's needs. His commitment to exceptional service and attention to detail have made him a valued partner throughout his career.

Fun Fact: Michael has an incredible memory for Browne SKU numbers—and even a few from competing brands. He jokes that while he can recall product numbers with ease, remembering his children's birthdays isn't always as effortless!
 
Outside of work, Michael enjoys spending time on his farm, where you'll often find him driving his tractor or caring for his cattle.


       
             with Michael McCrindle

Q. You've spent decades helping operators choose tabletop. What's one mistake you see restaurants make when selecting dinnerware or glassware?

A. One of the most common mistakes is choosing tabletop products based solely on price.

Retail glassware and flatware may seem like a cost-effective option, but those collections often change or are discontinued, making replacements difficult to find. Over time, restaurants can end up with mismatched glasses, plates, or flatware that create an inconsistent look across the dining room.

Investing in commercial tabletop collections provides long-term consistency and makes it easier to replace pieces as needed. A cohesive tabletop reinforces a restaurant's brand, reflects attention to detail, and contributes to a more polished guest experience.


Q. Tabletop trends have changed over the years. What are chefs and operators asking for today that they weren't asking for 10 years ago?

A. Today's tabletop is about much more than function—it's part of the guest experience.

One of the biggest shifts has been in glassware. As cocktails have become more creative and premium-priced, operators are looking for distinctive glassware that elevates presentation. The right glass doesn't just hold the drink; it helps tell the story, enhances the guest experience, and becomes a marketing tool in its own right.

We've also seen a huge evolution in dinnerware. Ten years ago, chef-inspired plates were a niche product. Today, nearly every manufacturer offers collections designed to showcase food in a more impactful way. The demand for unique tabletop pieces reflects how important presentation has become in modern dining.

Michael with his favorite cow, Hillary, at his farm.

Q. After all these years in foodservice, what's one thing that still makes you excited to walk into a restaurant?

A. A thoughtfully designed tabletop immediately sets the tone for the dining experience.

Whether it's elegant glassware, beautifully plated dinnerware, quality flatware, or even a neatly folded napkin, those details signal that the restaurant cares about every aspect of hospitality.

A well-curated table creates anticipation before the first bite is served.

On the other hand, a bare table with mismatched items or minimal attention to detail can leave a very different impression. The tabletop is often a guest's first interaction with the restaurant, and it speaks volumes about the level of care that goes into the overall experience.




We’ll continue to share the voices, stories, and expertise of the people behind Browne: the ones who help bring value to our partners every day.


Follow along to learn more from our team in the next edition of the Browne Brief.


Discover Browne's dinnerware, flatware and glassware collections today!

Vol. 4 of the Browne Brief takes us into the world of tabletop, where every detail from glassware and dinnerware to flatware, helps shape the guest experience.

In this edition, Michael McCrindle, Browne Foodservice's Smallwares and Tabletop Specialist for GTA/Eastern Ontario, shares his insights on today's tabletop trends and the details that leave a lasting impression.

Meet Michael McCrindle, Smallwares and Tabletop Specialist, GTA/Eastern Ontario

With an impressive 47-year career in the foodservice industry, Michael has become a trusted resource for dealers and restaurant operators across Ontario. From Niagara Falls to Sudbury, Ottawa, and Windsor, he has spent decades building strong customer relationships and helping operators find the right solutions for their businesses.

Michael's deep understanding of Browne Foodservice products, combined with his knowledge of manufacturing processes, enables him to provide thoughtful, practical recommendations tailored to each customer's needs. His commitment to exceptional service and attention to detail have made him a valued partner throughout his career.

Fun Fact: Michael has an incredible memory for Browne SKU numbers—and even a few from competing brands. He jokes that while he can recall product numbers with ease, remembering his children's birthdays isn't always as effortless!
 
Outside of work, Michael enjoys spending time on his farm, where you'll often find him driving his tractor or caring for his cattle.


       
             with Michael McCrindle

Q. You've spent decades helping operators choose tabletop. What's one mistake you see restaurants make when selecting dinnerware or glassware?

A. One of the most common mistakes is choosing tabletop products based solely on price.

Retail glassware and flatware may seem like a cost-effective option, but those collections often change or are discontinued, making replacements difficult to find. Over time, restaurants can end up with mismatched glasses, plates, or flatware that create an inconsistent look across the dining room.

Investing in commercial tabletop collections provides long-term consistency and makes it easier to replace pieces as needed. A cohesive tabletop reinforces a restaurant's brand, reflects attention to detail, and contributes to a more polished guest experience.


Q. Tabletop trends have changed over the years. What are chefs and operators asking for today that they weren't asking for 10 years ago?

A. Today's tabletop is about much more than function—it's part of the guest experience.

One of the biggest shifts has been in glassware. As cocktails have become more creative and premium-priced, operators are looking for distinctive glassware that elevates presentation. The right glass doesn't just hold the drink; it helps tell the story, enhances the guest experience, and becomes a marketing tool in its own right.

We've also seen a huge evolution in dinnerware. Ten years ago, chef-inspired plates were a niche product. Today, nearly every manufacturer offers collections designed to showcase food in a more impactful way. The demand for unique tabletop pieces reflects how important presentation has become in modern dining.

Michael with his favorite cow, Hillary, at his farm.

Q. After all these years in foodservice, what's one thing that still makes you excited to walk into a restaurant?

A. A thoughtfully designed tabletop immediately sets the tone for the dining experience.

Whether it's elegant glassware, beautifully plated dinnerware, quality flatware, or even a neatly folded napkin, those details signal that the restaurant cares about every aspect of hospitality.

A well-curated table creates anticipation before the first bite is served.

On the other hand, a bare table with mismatched items or minimal attention to detail can leave a very different impression. The tabletop is often a guest's first interaction with the restaurant, and it speaks volumes about the level of care that goes into the overall experience.




We’ll continue to share the voices, stories, and expertise of the people behind Browne: the ones who help bring value to our partners every day.


Follow along to learn more from our team in the next edition of the Browne Brief.


Discover Browne's dinnerware, flatware and glassware collections today!

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