Choosing ceramic tableware for restaurants: 5 tips
Durability, weight, stackability: what restaurateurs should weigh up before ordering hundreds of ceramic bowls and plates for their kitchen.
Tableware is what guests touch most during a meal. Chosen well, it lifts the food; chosen badly, it weighs on both the kitchen and the budget.
Durability and heat resistance
High-fired ceramics have a dense body, absorb little water and survive commercial dishwashers. Ask about the firing temperature and water absorption.
Weight
Servers carry hundreds of plates a shift. A plate a few dozen grams lighter makes a real difference by closing time.
Stackability
Plates and bowls that stack neatly save kitchen space and chip less when they are put away.
Glaze colour and the food
Neutral glazes such as ivory or ash grey make food colours stand out; deep glazes suit lighter dishes. Plate a few real dishes before you commit.
Easy re-orders
Restaurant tableware always wears down. Choose a maker who can repeat the same shape and glaze so your sets stay consistent.