Even the most beautiful table settings and well-trained service staff can turn a restaurant into an annoyance when they have the wrong napkin. After a few minutes on the table, some look untidy. Some are too small for the meat, hard to fold, or cost too much for the restaurant to replace as often as it is used.
When ordering from a product catalogue, it's easy to overlook these problems. It will be much more obvious when he or she is serving a packed lunch or dinner when he or she may have very little time to correct a poorly prepared table.
Thus, the selection of napkins will be a purchase, and not just a decorating choice. The material, size and color should be appropriate for the restaurant's menu and working environment with respect to cleaning. One place to begin is to examine what occurs between the customer who has left, and the next customer who has entered.
1. Choose Napkins According to Your Restaurant's Service Style
The table linens for a neighborhood restaurant are different from the table linens for a fine dining restaurant. The menu and the food's presentation, as well as how customers consume food, should affect the decision.
Think about a restaurant where ribs, burgers and saucy sandwiches are on the menu. Guests must have sufficient protection to handle food spills. A small decorative feature can be appealing next to the plate, but might not be much help during the meal.
The formal dining room has other concerns. The appearance of the fabric, the way it folds and its relationship to the table setting are more important here.
Prior to ordering, take into account the following differences.
- Casual dining establishments typically require day-to-day linen which is easy to prepare and maintain, without special handling.
- If the fabric is more substantial and has a neat finish, and looks the same on tables, fine-dining establishments may want to use it.
- Folded sizes are more important than unfolded sizes when it comes to cafés and bistros, as they often have smaller tables.
- Banquet facilities require matching pieces in multiples that can be used to set up multiple tables.
The needs of a restaurant that offers grilled food would be different from that of a restaurant that offers desserts and light refreshments. Select based on the actual dining experience and not because it is a commonly used specification elsewhere.
2. Understand the Difference Between Cloth and Paper Napkins
The first big question is whether the restaurant should use re-usable fabric or disposables. Both are used in foodservice, but they are very different in terms of handling and costs.
Reusables for Table Service
It is common practice that cloth napkins are used where there is a cloth table setting in a restaurant. They can be washed and put back in use, as long as they are in proper condition and treated as per the guidelines for care. Two materials to consider comparing are cotton and polyester.
Cotton feels good and absorbs moisture well, but may need more care when washing and pressing. Polyester is more likely to be easy to care for and not to wrinkle. It can be a handy choice for having to set up several tables quickly without spending as much time as you would normally do on ironing.
Paper for Single-Use Service
In take out counters, food court lunches, quick-service and casual cafés, paper napkins are more prevalent. They do not have to be picked up after eating or put through a wash cycle. But their quality does matter.
A thin sheet that rips easily will result in the user having to expend time and effort finding another one. This means that although you can often buy something cheaper, this does not necessarily mean that you will be consuming less. When shopping for disposable napkins, consider the number of plies, napkin size, packaging and absorbency.
A restaurant that provides poor food service will have a different specification as compared to a coffee counter. Also, consider waste disposal, storage and replenishment. Such expenses are simple to miss when evaluating just the cost on a package.
3. Get the Size Right Before Ordering
One of the most convenient specifications to miss is the size, especially when purchasing online. Product images don't usually provide a good sense of scale. A folded piece can appear big in a catalogue shot, but fill up much less space next to a full dinner plate.
On the other hand, a large option will make a small café table appear to be overstuffed. An option for cloth dinner service is a 20 x 20 format. Smaller dimensions can be used for beverage service and larger dimensions can provide more fabric for elaborate folding.
No single size fits all establishments. Think about how the product is going to be used.
- Will it be placed on the side of a dinner plate or below the cutlery?
- Is there decorative folding in the restaurant?
- Will there be room on the table for the completed fold?
- Will it be suitable for lunch and dinner?
The following questions are better indicators of a size than just because another restaurant is using it. TowelHub recommends that customers who are interested in 20-inch square linen choose a black 20- x- 20-inch napkin that is 100% spun polyester.
The restaurant napkin gives the actual specification of the napkins, so that the buyers will be able to compare the size, fabric etc. before buying.
4. Look Closely at Fabric, Stitching, and Finish
Products can be the same size but feel very different. It would be better to see how they make and finish fabrics before they order a big order. Begin with the description of the material. If the product is in the list of "polyester," "cotton" or "blend," read the description closely and check the ingredient list.
If a description like "premium quality" does not provide enough information to a purchasing manager, the manager needs to ask a specific question.If a description like "premium quality" is not enough information to a purchasing manager, the purchasing manager should ask a specific question.
The edges should be paid attention, as well. A table setting that is not finished well, has loose threads or uneven corners can make a difference in the look. Consistency of colour is also an important factor. Place a few pieces together using the lighting of the restaurant. Sometimes it's more noticeable when you compare two tables together that are prepared a little differently, but it won't be as noticeable when you only look at one.
Prior to approving a full order, if samples are available, use one of them to test. Rinse, dry and recheck as per manufacturer's instructions. Test for shape retention and for the finish's suitability for customer service.
5. Pick a Color That Works With Your Dining Room
The color of a table will make a difference in its appearance, but there has to be some functionality to it.
White is a classic colour. It can be used in conjunction with numerous table settings, and it provides an easy way to achieve an even and harmonized design. But the food marks are easy to see and may result in a greater frequency of changes in service.
Black provides a different appearance. It can be used in modern restaurants, pubs, and casual restaurants. It also offers a nice contrast to white plates and lighter table tops. Lint and light-colored marks, however, might show up better.
When the interior of the restaurant complements the colors, other shades can also be used.
Consider the tablecloth, the dinnerware, the lighting and the theme when choosing one. If there are multiple dining spaces in the restaurant, use the same colors for each one, except if there is a specific reason to use a different color for each space.
The best restaurant dinner napkins are the ones that will be suitably used in the restaurant, and that are easily handled in the restaurant's clean-up.
6. Work Out How Many Pieces the Restaurant Actually Needs
Too little will cause service issues. Ordering too much equals money and space tied up.
The quantity to be used is determined by the volume of the customers, table turnover and rate of used linen laundering and return.
Use a simple calculation first.
Basic service requirement = Number of customers × pieces per customer
A restaurant serving 100 people and offering 1 piece per person for a given service period, requires 100 pieces for that service period.
This is just the beginning number. In a restaurant that has a reusable fabric, there will be a need for extra stock, as the others are being collected, washed, dried and prepared.
This is not the case with paper.It's not the case with paper. Depending on the food type, customer habits and staff adding extra food sheets at counters or tables, consumption may vary.
Keep records of actual usage for a few weeks. Adjust portioning of a dining section rather than increasing the order if one section consistently orders too little and another section too much.
7. Compare Wholesale Suppliers Before Committing
As with anything, it keeps cost in mind, especially when buying for an entire restaurant. However, the cheapest quote is not necessarily the best deal.
When comparing restaurant napkin suppliers, be sure that the napkins have the same size, fabric and quantity of packages. A price comparison doesn't make any sense if one quote is for a different specification.
When selecting wholesale paper dinner napkins, restaurants should consider the size of the sheets, how many plies are needed and the cost of the package. People who want to buy bulk cocktail napkins should consider the format and whether it will fit their dispensers.
If the product is reusable, then the cost of maintaining the stock must be determined which is not only the cost of first order, but also the cost of returning and reselling it. The total includes replacement and storage costs as well as laundry.
When purchasing restaurant napkins wholesale, always ask about the amount of napkins they need the price of. Many listings have a price per piece, others quote a dozen or greater packages.
When buying a number of restaurant necessities, it's not a bad idea to take into account the supplier's broader selection. Bar and restaurant collection not only includes kitchen towels, but also restaurant linens, aprons, and other foodservice products
8. Keep Reusable Linen in Presentable Condition
The condition of a napkin when it reaches the table matters just as much as its original quality.
A stained piece should not be returned to service simply because it has been washed. Loose threads, damaged edges, unpleasant odors, and visible discoloration are also reasons to remove an item from the clean stock.
Restaurants should establish a clear process for collecting used linen and keeping it separate from freshly prepared pieces. Storage areas should remain clean and dry.
Follow the manufacturer's care instructions rather than assuming that every fabric can be washed in the same way. The wrong cleaning method can affect color and appearance.
Staff should inspect pieces during table preparation. It takes little time to replace an unsuitable item before a guest sits down, whereas correcting the problem after service begins is more disruptive.
Frequently Asked Questions
What Are the Best Napkins for Busy Restaurant Service?
The selection is based on the menu and service style. Consider cloth table settings for restaurants that want to use reusable polyester suits and paper table linens for fast food or take out.
What Size Napkins Are Suitable for Restaurant Dinner Service?
Full-service dining can be done in a 20x20 format. The final selection should take into consideration the size of the plates, folding requirements and the space available on the table.
Are Cloth Napkins more economical than Paper?
This relies on the costs of buying, washing, replacing and consumption. Paper doesn't get washed but must be regularly replaced, while cloth can be washed repeatedly.
When purchasing napkins in bulk for restaurants, what should they look for?
Look at the fabric content and size, stitching, color, number of packages, and shipping costs. If feasible, check a sample before taking a big order.
How many times should restaurants change their cloth napkins?
Not all restaurants have a set schedule for replacing. Discard parts if stained, damaged hems, discoloration or fabric deterioration would not satisfy customer needs.
Conclusion
A restaurant does not need complicated table linen to provide a good dining experience. It needs products that suit the menu, look appropriate on the table, and fit the way the staff work.
Before placing an order, compare the fabric, dimensions, color, and package quantity. Check how the pieces look after washing if reusable linen is part of your service. A little attention to these details can prevent an unsuitable purchase and make future reordering much easier.
For restaurants looking for reusable black table linen, TowelHub offers 20 × 20-inch napkins made from 100% spun polyester and sold by the dozen. Review the available restaurant napkins, compare the specifications with your needs, and choose an option that makes sense for everyday service.