In today’s ever-changing society, many relics of the past are undergoing rapid-fire changes. Fine dining is no exception. Textile services operators are having to adapt to changes in the marketplace to keep up their level of service to restaurant owners. 
 
“Fine dining today is very different than fine dining in the past,” says Noel Richardson, president & CEO, Shasta Linen Supply Inc., Sacramento, CA. “People are not using tablecloths in the same way. They definitely are using napkins, and maybe that’s a reflection of the type of food. In Sacramento, for example, we’re a very big farm-to-fork ...