Disposable tableware, baskets, or regular plates?

marubozo · Newbie Joined: 26 Mar 2013 Posts: 45 Location: SW Michigan

Hey everyone. For those of you with restaurants, what do you serve your food on? Did you start out with one method and switch to something better after learning the ropes?

Just curious because all through my planning I was looking to do mostly baskets/trays and disposable items like the paper/foil liner, silverware, cups, etc. I didn't want to waste money on a commercial dishwasher, or add a kid to the staff to wash dishes, etc.

Well, now I'm second guessing that because the place I'm buying already has a commercial dishwasher setup. It also comes with all the dishes, silverware, cups, etc. But just because it's there, does it mean it's the best option?

I suppose those of you who have already been down this road will have opinions, pros/cons, customer feedback, etc.

Thanks!

Geronimo · Posted: Apr 03 2013 Post subject:

From a customer stand point, I would MUCH rather eat off real plates than I would paper/plastic goods.

I believe (IMO-FWIW), real plates, glasses gives a place a bit more "upscale" feel than paper goods do.

The fact that your place comes with all those and all you have to do is hire a dishwasher/busboy, seems like a simple answer to me....Leave the paper/plastic goods for take out/to go foods.
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Harry Nutczak · Posted: Apr 03 2013 Post subject:

If you use plates, it is important that they are warm, a cold plate will suck the heat out of BBQ quickly.

I would look at your cost of washing plates (chemicals, energy usage, and labor) against cost of disposables and decide from there.
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marubozo · Newbie Joined: 26 Mar 2013 Posts: 45 Location: SW Michigan

Thanks, guys. Those are two of the main issues I was thinking about. I personally like real plates and stuff a little more, although not as big of a deal for most BBQ. But at the same time, there are costs involved either way. Either you pay for disposable stuff and have little or no extra cleanup in the kitchen, or give people real stuff and pay for the little added labor, utilities, and cleaning supplies. In the end it could be a wash and then it comes down to customer experience.

I guess I may have to price things out to get a better idea and go from there.

rgwiazdzinski · Posted: Apr 03 2013 Post subject:

i think you have to decide what you want to be as far as a restaurant goes. some of the best bbq joints around serve on craft paper with a pack of crackers.
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ckone · Posted: Apr 03 2013 Post subject:

Harry Nutczak · Posted: Apr 03 2013 Post subject:

I just posted this same question on our facebook page to leave the decision to our followers.

The overwhelming majority stated; "Stay with the butcher paper and keep it real"

Your demographic may be different..........

So, it looks like I am staying with the paper.
I do plan on using real flatware though when required. And the addition of magnetic trash can toppers to intercept the flatware before it hits the garbage.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

qfanatic01 · Posted: Apr 03 2013 Post subject:

Butcher paper doesn't call in sick and leave you a pile of plates to clean after a 10 or 12 hour day! We put the paper on trays. We still have to sanitize the tray but it's a nice compromise and you don't need to scrub them. I'm not fond of the plasticware we use but people throw out plenty of my plastic fry baskets, I imagine we would go through a fair amount of silverware and you have to wash and sort that too. I've done both and disposable is the the most manageable. When the dish guy doesn't show or you need him on the line cause your fry guy didn't you know the plasticware is out there and clean. This is BBQ not a Chop House. Keep it simple.
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Geronimo · Posted: Apr 04 2013 Post subject:

Something else to keep in mind...what does everyone else in your neck of the woods use?? (BBQ or not).

Generally speaking, you can get a bit more $$ per plate/item by giving your restaurant a more "upscale" feel (atmosphere).

If you want to stay with the old style "real deal BBQ" theme..then go with paper/plastic and call it good.
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MO Barbecue · Posted: Apr 04 2013 Post subject:

Like Harry said, warm plates are a must. Brisket looks terrible after just a minute on a cold plate.

We started all disposable, counter service only. When we added a full bar in feb, we switched to plates and silverware at night and weekends (still do counter at lunch for speed). The main reason was to get people to slow down, order more, and hopefully add desserts and apps which they don't tend to do much on paper. We also want people to stay longer and hopefully swig down a couple drinks.

The biggest upshot is your staff is going to make more money in tips with full service, be happier, and you can attract and retain better employees, at least that's what I've seen.

marubozo · Newbie Joined: 26 Mar 2013 Posts: 45 Location: SW Michigan

Thanks for all the responses, everyone. Extremely helpful.

Around here there are very few BBQ places, and of the couple that are in the area you could flip a coin and find one or two with disposable stuff and one or two with real dishes. So I think either one would fly and it's a matter of finding what works best for my location, atmosphere, etc.

I'll cross that bridge when it gets closer to opening, but having all this food for thought from those of you more experienced will help greatly. I appreciate it.

Bbq Bubba · Posted: Apr 05 2013 Post subject:

Skip a dishwasher?

LMFAO!!!
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qfanatic01 · Posted: Apr 05 2013 Post subject:

The first 4 years we did all our dishes by hand and we finally got a machine last year. This might have to do with our decision to do disposable. When we hire new kids to work for us now they can't believe we did it all by hand. Live with in your means and make due. Plates and silverware weren't in our initial budget either.
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rubbbq · Posted: Apr 06 2013 Post subject:

Here's what we do:

we use paper boats...but we put them on cool looking vintage tv trays to add some color/character. You know those old "snack trays" your mom/grandma put your food on if you were allowed to have your food in front of the tv? Most of them are ugly, with floral patterns, but they look cool in a BBQ restaurant because they are ol' fashioned americana, and it makes people feel like they're having a meal at a friend or relatives home

Here's a link to an ebay search with some of these for sale:
They are like $2-$4 each, they don't break - and if you lose some or have to buy more - it's ok that they all don't match. I bought like 40 different styles so it doesn't look too uniform. That's what we do anyways
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Geronimo · Posted: Apr 06 2013 Post subject: