Assiettes et bols

Select plates and bowls for the menu, serving method and portion size. Consider how guests carry the food and how staff store, stack and serve the tableware.

Compare shape and portion fit

Specify diameter, depth or capacity, compartments where needed, and hot or cold food use. Check rigidity and handling with representative food samples.

Plan your assortment

Coordinate plates and bowls with containers, cups and serving accessories. Discuss carton quantities, storage space and any branding requirements.

Review before ordering

Confirm the exact material, coatings and relevant food-contact documents. End-of-life claims require evidence for the finished product and the local disposal route. Discuss your tableware requirements.