In short
Tableware that chips, stains or dulls quickly costs more than its invoice price. Judge it by cost per service: price, divided by how long it stays presentable in use.
Most tableware purchasing starts with a quote: price per plate, price per cup. It is an easy number to compare, and often the wrong one.
The costs that don’t show on the invoice
- Replacement. Breakage and chipping mean reordering, often in small, urgent batches.
- Mismatch. Replacements from a different batch or supplier leave uneven stacks and inconsistent presentation.
- Staining and odour. Pieces that absorb turn grey or hold smells, and get pulled from service early.
- Time. Every reorder is procurement time, storage and delay.
- Guest perception. A chipped rim on a premium dish undoes the plating.
A better number: cost per service
Cost per service = price per piece ÷ number of services it survives in presentable condition.
A cheaper plate that needs replacing twice as often can easily cost more over a year than a better one. Track breakage and replacement for a quarter and the real numbers become clear.
What drives durability
- Vitrification. A fully fired, dense body resists chipping and absorbs very little. More here.
- Thermal shock resistance. Cold stores, hot passes and dishwashers put stress on ceramics.
- Glaze quality. A stable glaze keeps its finish, and it should be made to meet food-contact requirements. What to ask.
- Continuity of supply. Can you reorder the same piece and glaze next year?
How to evaluate a new range
- Request samples of the pieces you use most.
- Run them through your own dishwashers and service for several weeks.
- Check rims, glaze finish and staining against your current stock.
- Ask about capacity and reorder consistency before you commit.
VITRO supplies hotels, restaurants, cafés and distributors factory-direct. See how we work with hospitality.
