In the restaurant world, small details make a big difference. A well-prepared dish or a quality product is not enough on its own: the customer’s experience is also built through elements that may at first seem secondary. Plates, glasses, cutlery, and cups are an essential part of a restaurant’s story. In this new episode of HORECA Stories, we discover how tableware plays a leading role in how guests perceive and enjoy every bite.

The episode opens with a provocative question: is the same wine served in a fine crystal glass the same as in a simpler one? From this reflection, neuromarketing expert Raquel Fructos shares the findings of a study showing that tableware directly influences sensory perception. Factors such as the color, weight, texture, or shape of a plate or cup can alter the way diners experience the same food. Fructos illustrates this with vivid examples: a dessert served on a white plate may taste sweeter than the same one on a dark plate, or coffee in a thick cup may seem more intense and aromatic than in one with thin walls.

Beyond the scientific perspective, the video explores the viewpoint of manufacturers setting trends in the tableware industry. This episode features insights from representatives of Pordamsa, a leading company in creative porcelain for fine dining. Their testimonies provide a privileged look at how tableware design enriches the customer experience. From the importance of porcelain thickness in maintaining temperature to the choice of shapes that enhance aromas, Pordamsa’s spokespeople emphasize that every piece is designed to spark emotions and reinforce the restaurant’s identity.

These reflections are combined with images from Klimer’s showroom, where the episode was filmed, showcasing a true catalog of possibilities for hospitality. The setting highlights the variety of styles, materials, and finishes, reminding us that tableware is not only a functional tool but also a means of communication.

This chapter underscores that gastronomy is about much more than cooking well: it’s about conveying sensations in every detail of the experience. Raquel provides the scientific rigor, while the voices of Pordamsa, Klimer, and Casa Delfín bring that theory to life with practical examples that connect directly to the everyday reality of restaurants and hotels.