The global catering market is expected to reach 532 billion USD by 2030. Behind every successful and profitable catering business is one tableware inventory decision. That is usually one that the catering business owner originally underestimated, until breakage bills, client complaints, and replacement bills begin to accumulate monthly. Catering company tableware is not as well-equipped as hotel tableware or restaurant tableware for the needs of the operation. It is transported in vans and trucks to locations that are five-star hotel ballrooms to outdoor garden estates. It is handled by event personnel and may not be as well-trained as hotel personnel. It is washed in various plants – sometimes on-site, sometimes in the catering kitchen – with varying conditions. And it should come to all events spotless, since your tableware is a direct reflection of the professionalism of your company. This guide covers every detail of the tableware acquisition of a catering company tableware, such as inventory and material selection, transport life, profitability and supplier evaluation. Table of Contents Why Catering Tableware Is Different From Restaurant or Hotel Tableware Tableware used by a catering company is tableware that is used under 3 conditions that restaurant and hotel tableware does not have. Transport Stress Catering tableware can be loaded onto transport vehicles and then driven to venues and unloaded, which may occur numerous times throughout the day, if a catering company is busy. Transit causes plates to pile up on top of each other. During transportation, glassware vibrates against other glassware. Knives and forks are purchased as a set. The damage to the catering tableware is almost exclusively due to the mechanical stresses caused by the repeated transport cycles, and can be avoided altogether by specifying the correct material and storage system. Variable Washing Conditions A commercial dishwasher is used daily for restaurant dishes. After a wedding at a hotel, a corporate event at a mobile washing unit, or a private dinner back at the catering kitchen, tableware can be washed in a hotel’s commercial washing facility. Changing washing conditions (water temperature, detergent, type of washing machine) will degrade the glaze and finish quicker than commercial washing with the same conditions. Multiple Event Styles A restaurant is an establishment that provides one kind of service to one kind of customer. A catering company provides corporate lunches, wedding banquets, outdoor garden parties and black-tie galas, and sometimes all of them in the same week. Tableware for catering companies should function in this spectrum of service occasions without looking out of place or unsuitable for the type of event. Building Your Catering Tableware Inventory Structure The most common mistake in catering inventory is stocking up on width and not length. When a catering firm has 20 different plate designs, but only a small number of each, then they can’t always guarantee that they can fulfill large event bookings. The tiered tableware is based on two or three base specifications in adequate quantities to service your largest regular booking, with a top specification for high-value bookings on the tableware. Tier 1 — Core Commercial Specification White porcelain dinnerware of hotel quality. This is your workhorse inventory, the specification that is used for corporate events, buffet receptions, casual weddings and all-purpose catering. The consistent white porcelain dinnerware is perfect for all types of events, is easy to photograph and is the simplest dinnerware to order when it breaks. Tier 2 — Premium Specification Bone china dinnerware for high quality wedding receptions, black-tie galas and corporate dinners where clients demand a more noticeable tableware specification. Premium bone china can help catering companies make more money on premium service packages as it is sold at a higher per-head rate — this directly increases event profitability. Tier 3 — Specialty and Custom Custom ceramic dinnerware — dinnerware with your catering company logo or in specialty glaze colors for themed events. This level sets your catering business apart from those that simply supply standard white tableware and justifies the higher fees for signature event packages. Dinnerware for Catering Companies The largest volume item in any catering operation is the most important inventory decision a catering operator makes – the biggest, most conspicuous and most costly to replace item of all dinnerware. Material — The Transport Test The number one thing to consider when choosing dinnerware is its durability when it comes to transporting. A beautiful plate that cracks when loaded for transport, resulting in replacement costs with every transport. Due to the higher density and hardness of the structure, the porcelain used in hotels, which is certified according to ISO 9001 and FDA compliance, is much more resistant to repeated stresses during transport, while at the same time, the risk of chipping at the rim is reduced, which results in reduced margins in catering inventory. Rim Profile — The Stacking Test The rim profile is one of the key features in the stability of transport crates during stacking. A rolled edge will be reinforced to ensure that it is not chipping and will make the plate more stable than thin sharp edge profiles. Catering companies directly incur the cost of breakage and replacement due to rim specification and they stack 20-30 plates in a transport crate. White vs Colored Glaze It’s undeniable that the most popular dinnerware for catering is the universal white porcelain dinnerware that can be used for all sorts of occasions and food items. Colored or specialty dinnerware can limit the events you can host, and create batch consistency issues when it’s time to replace the dinnerware. Quantity by Event Type Corporate events: 1.5 plates per person per course Wedding receptions – 2 Plates Each Person (Charger & Dinner Plate) Buffet Receptions – 2.5 plates per person (if they attend more than one buffet). Table setting for 4-5 courses per person, including all table setting items. Flatware for Catering Operations The only professional standard for the flatware of a catering company is 18/10 stainless steel flatware. Its 18 per cent chromium and 10 per cent nickel content ensures high corrosion resistance, a finish that will stand