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.
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 ÷ 12 = 29.16 (round up to 30 for complete coverage).
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.
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American Hotel Register Company. 100 S. Milwaukee Avenue Vernon Hills, IL 60061 - 4305
Call: 800-323-5686 | Fax: 1-800-688-9108 | E-mail us
American Hotel Register Company is a business-to-business commercial distributor.
We do not sell to private individuals or consumers.