How Does Your Concept Stack Up? A Smallwares Primer

Choosing the look, feel, size, shape and price of smallwares is a crucial decision that must be given careful consideration. And there is plenty to consider.

Richard Bufalini, the owner of Hash San Antonio in Texas, says the very first questions should be, "What's my budget? What are the options within my budget that fit the needs of the concept?" Another is, "Does it fit the menu? I've been to many restaurants where they are in the casual-dining price range and you get low-weight silverware along with a melamine plate. The decor from the outside, furnishings and such, scream casual dining, however the lack of thought about serviceware shows."

For start-up restaurants, the selection of plates, silverware and glasses - so vital to creating just the right ambience and guest experience - too often gets overshadowed by other considerations. With some education and planning, you can insure you have the right smallwares for your concept in the right amount. Rest assured, it's no small thing.

Too often, smallwares is an afterthought with operators "just throwing things in the cart to check the box as done." Bufalini finds it best to build his smallwares supply in the same way he builds his kitchen. "Build smallwares purchases around the menu, plan what menu items will go on what plates, what serving utensils will go with what dish, how many glasses will we need for this drink item, etc."

David Kincheloe, president of National Restaurant Consultants in Denver, Colorado, feels the main concern should be how the smallwares support the restaurant's core concept. Behind that are such matters as the weight of the silverware, how the food looks on the plate, and whether the food will fill the plate in an effort to provide value to the guest.

"You want your tabletop to reflect your dining experience," says Denise Vitola, founder and CEO of Vitola Strategies, on behalf of the Oneida Group Inc. "It must align with the pulse of the property. It is an opportunity to project identity in the front of the house, and work in the back of the house. Match these elements to the design and culinary direction of the restaurant."

"Naturally, knowing what image you want to portray is crucial to the selection process," notes Bob Newman, president of Wainfleet Companies in Buffalo, New York, which owns and operates the Perks Cafe and catering operation. "Once you know that, you really should visit as many web sites and restaurant outlet stores you can to narrow down the selections matching your image." Perks is known for its vegan, vegetarian and gluten-free cuisine, as well as its coffee, espresso, fresh-baked goods, beer and wine.