Looking for 13 inch oval paper plates....

G's BBQ · BBQ Super Pro Joined: 13 Sep 2006 Posts: 1641 Location: NV

Anyone have any ideas....Ive searched the net..biggest I can find are 12 inchers... Laughing

skybob · Posted: Apr 24 2007 Post subject:

The only thing I can think of that may fit the description is the Chinet brand. I don't have any to measure here, but at least they are oval and sturdy. Very Happy

G's BBQ · BBQ Super Pro Joined: 13 Sep 2006 Posts: 1641 Location: NV

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

Why do you HAVE to have 13" plates vs the 12" that are available?? I know an extra inch means something in SOME places....but in plates???? Laughing

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marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

This site has Chinet oval plates that are 9-3/4 x 12-1/2" not the 13" you are looking for....but close.. Crying or Very sad

http://keysan.com/ksudi74a.htm
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BBQMAN · Posted: Apr 24 2007 Post subject:

Common Marv, nothing beat's a 13 incher! Wink

Actually, I have found that the standard 10.5 inch Chinet plate works well, unless it is for a wedding or other holiday style meal. The smaller plates also help with portion control- the client sees a full plate and is happy(er) than getting a huge plate that doesn't look full!

I use salad bowls for green and fruit salad so as to not take up extra space on the plates as well.
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marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

I 'exclusively' use the 10-1/2" HD paper plate as well. On occasion the client wants to provide their own plates (no discount) and they nearly ALWAYS show up with the 8-9" FLIMSY plates (cheap) Then wind up having to double up the plates to keep them from collapsing. With the HD ones, they don't.

I don't offer a seperate bowl unless I am providing soup beans or chili.
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G's BBQ · BBQ Super Pro Joined: 13 Sep 2006 Posts: 1641 Location: NV

I need it for the restaurant gig I will be doing. Not catering...I may just get the small as I dont have a choice...the 12's are $105 for 500. A bit pricey...
I'm trying to cut down on washing dishes and I need room for full racks + sides...

BBQMAN · Posted: Apr 25 2007 Post subject:

G's BBQ · BBQ Super Pro Joined: 13 Sep 2006 Posts: 1641 Location: NV

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

Yea, cut racks in half and double stack them.. or serve ribs on one plate and rest of food on seperate plate...still half of cost of the oval plates.
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Often imitated but never duplicated

Harry Nutczak · Posted: Apr 25 2007 Post subject:

Or.

Maybe keep your current plates, and serve the slabs on butcher paper?

I know that Is common practice at a few texas places. Nothing but paper used.

Less bulk in the trash, people already have their carry-out container that way too if they cannot finish the slab.
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G's BBQ · BBQ Super Pro Joined: 13 Sep 2006 Posts: 1641 Location: NV

Thanks for the ideas guys Very Happy