Dinnerware Item Selection & Ordering Information

An initial inventory of foodservice china should include items that will be placed in immediate use, as well as backup inventory. The needs of specific operation will vary depending on seating capacity, number of turnovers per meal, and the type of menu offered.

To simplify the ordering procedure for a new installation, we have developed the following chart as a guideline based on our experience with a wide variety of foodservice customers.

To compute the approximate number of dozens to order, multiply the number of seats in your operation by the factors listed in this table and divide by 12.

Type of Operation Cups Saucers Fruits Grapefruits Bouillons Bread & Butter Plates Salad & Dessert Plates Dinner Plates Platters Bowls Serving Items
Restaurant 3.5 2 3.5 1.5 1.5 3 2.5 2.5 2 1 0.5
Coffee Shop 3 1.5 3 1.5 1.5 2.5 2 2.5 1.5 --- ---
Health Care 2.5 2.5 2.5 2.5 2.5 --- 2.5 2.5 --- --- ---
College/Univ. 5 3 4 --- 2 --- 5 3 --- 3 ---

EXAMPLE: If your operation has a Dining Room that seats 100, we recommend the following initial order. For Cups. 100 seats x 3.5 cups = 350. 350 รท 12 = 29.16 (round up to 30 for complete coverage).

Cups Saucers Fruits Grapefruits Bouillons Bread & Butter Plates Salad & Dessert Plates Dinner Plates Platters Bowls Serving Items Total
Quantity 30 17 30 13 13 25 21 21 17 9 5 201

Cost Amortization

The Sell Cost per Meal Equals:

Number of Seats + Number of Business Days per Year + Number of Meals per day

Divide this number by the cost of a 5-piece place setting. This is your sell cost per meal. This formula proves useful in conceiving ideas to turn tabletop presentations into profits.

Finding Prospects for New China:

  1. There are several types and makes of china on the table.
  2. The existing pattern is worn, scratched, or chipped.
  3. The operator is expanding or remodeling.
  4. The menu has been upgraded but the china remains the same.
  5. The shape or pattern does not fit current design styles.
  6. The operator is looking for ways to increase traffic or profitability.
  7. The operator complains about the cost or frequency of replacements.
  8. Replacement china is not readily available.
  9. The operator is moving or acquiring a new location.
  10. The operator is looking to add to his business by offering catering, banquets, or brunch.
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