How to Choose Cutlery for Your Restaurant or Venue

What is cutlery?

Cutlery is a generic term for forks, spoons, and knives. While flatware does have some slight differences—flatware utensils are created by molding flattened metal into shape—for the sake of this post, we’ll use the two terms interchangeably.

Flatware is more than just a practical consideration. It adds to the ambiance and overall experience of a restaurant. One study found that the shape, size, and weight of silverware actually affect the perceived taste of food. However, inadequate utensils (i.e., broken, dirty, or improperly sized) leave the wrong kind of lasting impression in a customer’s mind.

What is a standard table setting?

Also read: Future-proof Your Commercial Kitchen with Woodstone’s Plancha Griddle

What to consider when purchasing

There are four primary considerations when buying flatware:

The ratios in silverware refer to the percentages of metal alloys present in the utensil. For example, an 18/10 fork contains 18% chrome and 10% nickel, with 72% stainless steel. These compositions affect cost, durability, and suitability for your restaurant.

Typical alloy compositions for restaurant flatware include:

• 18/0 – This inexpensive material is a workhorse for midrange establishments.
• 18/8 – At 8% nickel, this cutlery is heavier and more durable.
• 18/10 – This is the strongest grade of stainless steel available for restaurants. It’s also more expensive than other varieties.
• Silver-plated – Silver-plated stainless steel flatware is suited for high-end venues. Special cleaning and care are required.

Research suggests that customers unconsciously use the weight of flatware to judge the quality of the tableware (and the restaurant). Light silverware creates the impression of cheapness, while heavier utensils are associated with quality. Utensil weight affects how a patron perceives the restaurant and their desire to return—even before tasting the food!

It’s vital to choose utensils that complement the overall design scheme of your restaurant, as well as the other dinnerware. For example, classic motifs tend toward scrollwork, while modern designs emphasize clean lines and angles. Different design concepts include rustic and floral patterns.

Remember that a more lustrous finish on your flatware fits with glossy tabletops, whereas a matte or hammered finish complements more rustic wood surfaces.

Luncheon-size flatware – This is the shortest silverware size and is not commonly used in modern restaurants.

Place-size flatware – Place-size (American-size silverware) is approximately half an inch larger than luncheon-size and is the most popular choice among restaurateurs. Its size balances well with an average table setting.

Continental flatware – Continental or European-size tableware is generally a half-inch longer than place-size flatware and an inch longer than luncheon size. Continental is proportioned for a formal table setting and is slightly heavier than the other options.

The menu and ambiance of your location will further determine what flatware to purchase. For example, a fast-casual venue that serves fresh rolls may need to add a bread plate and knife to their everyday table setting.

Also read: How to Get the Most Out of Your Commercial Shelving

How much flatware does the restaurant need?

The general rule of thumb is to multiply 2 to 3 times the amount of cutlery by the seating capacity of your restaurant. So, for example, a 100-seat venue would need to purchase 200 to 300 of each type of utensil. This ensures you always have enough silverware and spares to replace damaged or lost utensils during a meal rush.

Why consider Steelite?