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There&#;s a well known expression, &#;born with a silver spoon in her mouth.&#; This expression dates back to the Middle Ages, where peasants and those of low-birth status had scant access to quality dining ware, if at all. By contrast, the &#;let them eat cake&#; class not only had spoons, but those spoons were made out of silver and handcrafted with the family crest or other decorations. Maybe that&#;s how the notion of silverware as a formal, luxury item became part of the culture. But, even in today&#;s era, surveys shows that customers are willing to pay more for a meal served with high-quality silverware.
The last blog delved into the names and purposes of different forks, knives, spoons, and other utensils. This blog explores the quality of cutlery, categorizing pieces by weight, patterns, materials, and other factors, so you can determine exactly what cutlery set you want to buy to maximize customer satisfaction, match your restaurant&#;s style, and turn a profit on your exquisite cuisine..
While forks, knives, and spoons seem like a minor detail in all things restaurant, a number of studies have found that paying attention to this minor detail can actually significantly increase profits and customer satisfaction.
For example, studies have found that diners are willing to pay up to 15% more for a meal that is served alongside high-quality silverware. Another University of Oxford study found that diners who use heavier cutlery rate the value of their meals as more expensive. By the way, the same thing is true when it comes to heavy and large plates. Since cutlery is a relatively inexpensive investment, if restaurants can make significantly more profit by using better cutlery, it definitely makes sense to invest in good flatware that matches the needs, ambiance, and style of your establishment.
And, it&#;s not just the quality of the silverware, but also maintenance that is key. A study asked diners what causes them to lose their appetite when eating out. The predictable results made themselves known on this list: 72% of restaurant patrons couldn&#;t stomach a meal served by wait staff that were rude or unhelpful and 62% couldn&#;t enjoy their meal if served the wrong food. However, the number one item that caused diners&#; stomachs to turn was the way their servings looked to them &#; 76% of customers were concerned about a table or flatware that looked dirty or tarnished.
These survey results make it abundantly clear that it&#;s worthwhile for restauranteurs to invest in good-quality silverware, and learn how to clean and maintain it.
To help you understand exactly what type of flatware will meet the needs of your food establishment, we&#;ve gone ahead and categorized the different characteristics of spoons, forks, and knives into different cuisine and establishment styles. These categories include:
Still confused about what pieces fit your restaurant&#;s needs? Here are some more important details about how quality and casual silverware differ from each other.
Over time, distinctions between different types and qualities of cutlery have become more defined. Fortunately, prices for all categories of tableware saw a significant decrease after the influx of cheap, low-quality Asian-origin silverware in the s. Despite this, there are still notable differences between various types of cutlery in terms of their production and construction.
One example that sets high-quality flatware apart from casual pieces is their level of buffering and tumble-finishing. While the cheapest cutlery may receive only four levels of buffering, finer cutlery can undergo up to 30 levels, resulting in a smoother finish and enhanced durability.
Moreover, the method of construction plays a crucial role in determining both the price and quality of cutlery. Forged cutlery originates from a solid bar and is shaped through precision methods, as opposed to stamped cutlery. Stamped flatware is flatter, cheaper, and slightly less durable but it can have more elaborate patterns and shapes than forged cutlery.
Another factor influencing both cost and durability is the design of the handles. Hollow-handles, although more costly to manufacture, are lighter in weight and give the user a more balanced feel, as opposed to their solid-handled alternatives.
Stainless steel flatware comes in various grades, each offering unique properties suitable for different purposes. The most common grades include 18/0, 18/8, and 18/10 stainless steel. These numbers represent the percentages of chromium and nickel present in the alloy. Chromium provides corrosion resistance and luster, while nickel enhances durability and gives the flatware its shine. Understanding these grades will help you choose the appropriate flatware for your specific needs, whether for casual or formal dining.
Flatware embellished with gold or silver adds a touch of luxury and elegance to dining experiences. These embellishments are often applied to the handles or edges of the flatware, creating stunning visual accents that enhance the table setting. Gold or silver plating not only enhances the aesthetic appeal of the flatware but also adds sophistication to any occasion. However, while these embellishments offer exquisite beauty, they require gentle care to maintain their luster over time. Hand washing and avoiding abrasive cleaners are typically recommended to preserve the delicate finish of gold or silver embellished flatware, ensuring that it continues to shine and impress for years to come.
Additionally, there are also flatware sets made from alternative materials such as titanium, copper, or even bamboo, each offering unique aesthetics and characteristics to suit different preferences and dining styles. A final note about flatware materials is that you can find modern or utilitarian flatware with handles made from faux bone, wood, or plastic. This is sometimes done for the look, but also often for the durability, and is especially common with utensils that need to be more robust, like steak knives.
Beyond the materials, restaurant owners will want to keep in mind the design of the flatware and how it matches their establishment&#;s culture. Whereas younger diners will prefer a modern appearance with trendy, conspicuous patterns, geometric curves, sharp edges, bevels, or dimpling; older and / or diners seeking formal dining experiences, are looking for intricate, traditiona, patterns. These include floral, shell and peacock engravings, and rounded, polished edges.
It goes without saying that no matter what style of cutlery you choose, you will want to make sure it&#;s clean and presentable. After all, remember that one of the surveys we mentioned earlier found that 76% of respondents were turned off by dirty utensils.
When it comes to cleaning cutlery, the first rule of thumb is not to allow the flatware to soak for an extended period of time. Additionally, wooden-handled silverware, wooden utensils, and silverware made from silver-plating do best with handwashing. Everything else can safely be placed in a high-temperature dishwasher.
If you don&#;t have the capacity to wash flatware because you own a food truck, fast food restaurant or takeaway place, you may end up opting for plasticware over silverware. Disposable silverware dates back thousands of years where non-reusable chopsticks were a cultural and religious norm for the ancient Japanese. However, the modern era of disposables was ushered in about a century ago by inventors Lawrence Luellen and Hugh Moore. The pair twisted paper into a disposable cup shape and marketed as the &#;Health Kup,&#; because schoolchildren could use it to avoid sharing cups, and therefore germs. This became the ubiquitous Dixie cup. After World War II, disposable dish makers began experimenting with plastics as well, birthing the plastic cutlery industry, which was quickly adopted by fast food and takeout restaurants.
Today, disposable forks, knives, and spoons are the norm for many eateries, and they come in all sorts of styles and colors. Disposable flatware sets even come pre-rolled and wrapped for hygienic purposes and to make it easy for servers to set up tables quickly at catered events, or pack everything up quickly for takeout orders. For caterers who are bringing utensils to a less formal venue, there are semi-formal plastic options that are slightly heavier and silver coated so they look &#;fancier.&#;
Despite its convenience, plasticware is not without controversy. Restaurant patrons, especially younger diners, are more aware of their impact on the world around them and are turning away from cheap, throwaway plastics that harm the environment and end up in landfills. A survey found that around half of adults are disturbed by the use of non-reusable takeout items. And, in some places, it&#;s not just the diners who are concerned. In New York City for example, it&#;s against the law for eateries or delivery services to de facto include disposable forks, spoons, knives, and plastic straws in takeaway orders unless the customer specifically requests these items.
Still, there are options out there for restaurants hoping to balance the need for disposable takeout products with environmental sustainability. Many restaurants who cater to younger, more eco-conscious diners are switching to recycled plastics or eco-friendly single-use utensils made from biodegradable wood or other compostable materials.
But, outside of takeout, buffets, fast food eateries, and some catered events it&#;s common and expected for sit-down meals to include real silverware.
When it comes to setting the table, the significance of flatware in the dining experience cannot be understated. From the Middle Ages to modern times, silverware has greatly influenced diners&#; perceptions and satisfaction and became a symbol of luxury and refinement. Ultimately, when it comes to choosing the right flatware for your restaurant dining table, there are a lot of factors to take into account. From matching the dinnerware, napkins and tablecloth, to matching the restaurant&#;s style and customer base, restaurant flatware plays a starring role in your tabletop landscape.
Are you interested in learning more about Restaurant-Grade Cutlery Sets? Contact us today to secure an expert consultation!
Flatware is an investment for any restaurant, and the higher the quality, the greater the expense. Still, flatware is what your guests use to enjoy their meals, and quality flatware will make a good impression. If you're purchasing new flatware for your restaurant, you may be asking questions like "what is the best stainless steel flatware?" and "what are stainless steel grades?"
Here's what you need to know about stainless steel grades and flatware.
The best stainless steel flatware is durable, corrosion-resistant, and develops a beautiful shiny patina over time. But you don't necessarily need to invest in the most expensive and highest quality flatware to impress your guests and get the most use out of your flatware.
Understanding the grades for stainless steel flatware will make it easier to find the right one for your restaurant.
To find the right stainless steel flatware for your restaurant, it's important to understand the different grades and what they mean.
Modern stainless steel flatware is graded to help restaurants find the best options for their establishments. The right one for your eatery will depend on your:
Let's take a closer look at these grades and what they mean.
Flatware is typically made from composite steel. Chromium and nickel are the primary components.
Flatware grades let you know the chromium percentage (the first number in the grade) and the nickel content (the second number in the grade). The greater the nickel content, the greater the shine and corrosion resistance.
Stainless steel flatware grades are as follows:
13/0 flatware is 13% chromium and 0% nickel, which is the minimum amount of chrome that can be found in stainless steel. It's the least expensive grade and often the preferred choice for institutions and other facilities where quantity is the top priority.
This grade of flatware is commonly used for dessert and dinner knives. It's still resistant to rust and corrosion, but it helps produce a sharp cutting edge that makes it suitable for knives.
18/0 flatware contains 18% chromium and no nickel. Flatware of this grade is commonly found in cafeterias and casual restaurants. It offers several beneficial properties, including:
Additionally, 18/0 flatware is magnetic, so it's a great option if your restaurant uses magnetic flatware retrievers.
18/8 stainless steel flatware contains 18% chromium and 8% nickel. Flatware of this grade has a more distinctive shine and greater resistance to corrosion.
Because it contains nickel, this flatware won't work with magnetic retrievers.
18/10 stainless steel flatware is comprised of 18% chromium and 10% nickel. It offers even greater corrosion and rust resistance, although the presence of nickel causes it to lose its magnetism.
This grade of flatware is the most expensive, but its quality only improves over time. With age, this type of flatware will develop a shiny patina, making it an excellent choice for high-end restaurants.
When it comes to quality, 18 10 stainless steel flatware is better than 18/8.
While 18/10 flatware is the best option in terms of quality, 18/8 isn't too far behind. For casual and mid-range restaurants, 18/8 may be the better option because it offers the best compromise of budget and quality.
For higher-end restaurants and eateries with a budget, 18/10 flatware is worth the investment. Flatware of this grade feels sturdier in the hand, is less likely to bend, and overall, longer lasting.
When deciding on which flatware to buy, another important thing to consider is whether the stainless steel is stamped or forged.
Generally, forged flatware is stronger and more durable than stamped flatware. Stamped flatware has more flexibility.
When choosing stainless steel flatware for your restaurant, it's important to consider your style, customer volume, and budget.
If you're running a fine dining restaurant, then 18/10 should be your choice for flatware. But for more casual and mid-range restaurants, you have more flexibility. A set of 18/8 flatware may work just as nicely or even 18/0. While 13/0 may be the most affordable option, it's generally best suited for cafeterias and institutions.
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