When it comes to choosing dinnerware, drinkware and flatware for your food service operation, there is more than meets the eye. Whether you’re opening a new restaurant, renovating or just giving your tableware a refresh, there are several factors to think about.
Your tabletop is a key part of your customer experience, and where your guests are likely to spend the majority of their time. At Hubert, we understand how important it is to get it right. We also know how mistakes can result in higher costs, lost time and missed opportunities for restaurant managers, chefs, and food service directors.
As a merchandising manager, I provide the best possible experience for our customers by stocking items with good warranties and updated designs. Hubert offers a large assortment of basics, mixed with all the latest tabletop trends. We recently mailed a 32-page catalog featuring a low-priced selection of name brands and sought-after styles. The majority of our tableware is in stock and available for same day shipping. Plus, we have the best, no hassle Satisfaction Guarantee.
Our commitment to helping you be successful includes sharing our ideas and experience. Here are three mistakes to look out for when choosing your tableware.
Failing to put function first
If your flatware looks great but if it’s too heavy or uncomfortable to hold, customers won’t like it. When it comes down to it, functionality is more important than the aesthetics. Start by choosing your dinnerware pattern and move into flatware and glassware, always considering the functionality and how the pieces will work together to deliver the best possible presentation of your menu.
Whether you’re “new to the table” or just looking for new tips or quantity standards, our step-by-step guide to building a great tabletop presentation can help. Click here to download our Guide to Tabletop.
Overlooking back of house procedures
Having a beautiful and functional tabletop is only a part of the process for selection dinnerware, flatware and glassware. You also need to consider your back of house operations. Do you have the warewashing equipment to follow the specific wash and care instructions for the patterns you like?
You should also have enough glassware in rotation that you’re not taking glasses straight from the dishwasher to put into service. Glasses should have time to cool down from the hot wash to avoid thermal shock when you add ice or cool beverages. The sudden change in temperature can cause glasses to shatter. By the way, make sure you have the right dish racks for washing and storing to prevent breakage.
Low temperature dishwashers require special considerations. Read more.
Not thinking outside the box
Be creative with serving side dishes and appetizers to make them more pleasing to the eye. You can extract more value from a side served in a special dish than the same portion of the same food on a plain plate. Consider some of your popular menu items and how you can re-style them to boost check averages.
Follow us on Pinterest for creative ideas and products to inspire your food service operation.
Need more information?
Download our free Guide to Tabletop for step-by-step assistance in choosing the dinnerware, flatware and drinkware that will best serve your food service operation.