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Flatware

Flatware

Before purchasing new flatware, be sure to consider the metal composition and the quantity needed to meet the demands of your dining room and menu. Whether you run a commercial kitchen or simply want a new set for your home, make sure to choose a handle style or design that reflects the overall décor of your dining area. As flatware ages it becomes pitted and dulled or even bent; new silverware will revitalize your restaurant supplies faster than nearly anything else. The metal composition of your restaurant flatware is the first decision you should make. The metal composition determines the durability and rust resistance of the utensils. For instance, 18/10 and 18/0 grade stainless steel both have 18 percent chromium, but the higher nickel content of 18/10 grade stainless steel makes the knives, spoons and forks heavier, more lustrous and more rust resistant than those made of 18/0 grade stainless. 18/0 grade stainless is flimsier and likely to warp or bend after continual use. 18/10 and 18/8 Stainless Steel are pretty similar in nickel content and either grade is a good choice for upscale fine dining or for catering events like weddings. Although simple and small, commercial flatware will make an important impression in your restaurant or dining room. Be sure your forks, knives and spoons match the design of your décor. However, your decision should not be based on style alone. Sometimes it is best to choose a classic silverware pattern, so that you can find a similar design in case the product is discontinued. Determine how many tabletop utensils you will need based on the number of tables in your dining room and your typical guest traffic. Generally, you should purchase at least two and a half times the amount you will need at full capacity. The table setting you plan to use should guide your decision. For instance, a fine dining seafood restaurant will require dinner forks, salad forks and even cocktail forks, whereas a casual dining restaurant usually presents only two forks to its guests.

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