Our friends from G.E.T., a premier manufacturer of commercial melamine dinnerware, suggest the 3:1 rule:
“A three to one ratio sets your operation up for success because it allows one plate to be in use, another to be in the wash, and another to be in rest. Essentially, this ratio builds in some beauty rest for your serveware, ultimately extending the service life as far as possible.
“When the plate-to-persons-served ratio slips below the 3:1 mark, you’re in danger of serving on wet plates, running short of plates, or plates that chip well before they would with a healthy 3:1 ratio.”
(read: Everything You Need to Know About Melamine Dinnerware)
An in-depth review of your menu and sales data is necessary, reviewing which items you use more or less of while keeping in mind peak times. It’s crucial to steer clear of “just having enough.” Here’s why:
Dinnerware
needs time to cool after washing, or else it’ll be more
susceptible
to cracking or breaking.
The fewer an item is used, the longer the service life. Therefore, it’s advised to have more in rotation
. Stocking up on extra plates, bowls, etc. early on is one way to reduce replacement costs down the road
while ensuring you never run out during a rush.
You always want to anticipate breakage and plan ahead
, especially if you’re
using
china dinnerware.
Every operation is different, and you can’t take a “one size fits all approach.” However, to get you started, here’s a recommended guide based on a 100–seat dining room.