Commercial Dinnerware

Whether you are picking out a melamine for your campus dining hall, polycarbonate plates for your community center or china dinnerware for your corporate catering business, you will want to consider closely what is the best fit for you. If you have any questions, please do not hesitate to call one of our experts.

Material: When it comes to commercial or bulk dinnerware, you have several options to choose from, including porcelain, polycarbonate, and melamine. Porcelain and stoneware are popular choices for their durability and classic look, while melamine is a lightweight and shatterproof option that is great for outdoor dining or high-volume settings.

Size and shape: Especially if you are a restaurant, consider the type of food you will be serving and choose restaurant dinnerware that is appropriately sized and shaped. For example, if you frequently serve pasta dishes, you may want to choose bowls with a wider rim to prevent spills. Likewise, if you serve steak or other large proteins, choose plates with ample surface area.

Color and design: While white and beige (especially for institutional foodservice) are classic colors for dinnerware, you may want to consider adding some color or pattern to your collection to add visual interest to your table. Keep in mind that bold colors and patterns may be harder to coordinate with other tableware and décor.

Dishwasher and microwave safety: Check to make sure that the dinnerware you choose is dishwasher and microwave safe, as these features can save time and increase efficiency in a commercial kitchen.

Durability: Look for dinnerware that is chip-resistant and able to withstand frequent use and washing. If your budget allows, consider investing in higher-end dinnerware that is designed for commercial use, as these products are often more durable and longer-lasting.

Quantity: Finally, especially if you serve large groups of people or are a restaurant, make sure to order enough dinnerware to accommodate your busiest days and account for breakage and loss. It's better to have a few extra plates or bowls on hand than to run out mid-service.