Restaurants should choose high-quality stainless steel flatware with a high percentage of nickel and chromium to ensure durability. Cutlery weight and style should also be considered.
There are several types of restaurant flatware, ranging from carved flatware to much simpler styles. In addition to the general appearance of restaurant cutlery, it is important for restaurateurs to pay attention to the quality of cutlery available. Since almost all restaurant flatware is made from stainless steel, understanding the types of stainless steel flatware available is crucial.
It is rare for any stainless steel utensil to be entirely made of steel. Instead, most stainless steel cookware is mixed with other metals, including nickel and chromium. While it is difficult to avoid adding various metals, the amount of nickel or chromium a cookware set includes is vital.
Most restaurant flatware is marked with a type of fraction that determines the amount of nickel or chromium in a given set. For example, a set marked “18/12” indicates that 18% of the cutlery is made of chrome, while a perfect 12 is made of nickel. As chromium strengthens steel, aiming for a high percentage of chromium will ensure your cutlery lasts a long time. The addition of nickel helps to prevent the steel from oxidizing, so a relatively high percentage of nickel is also important.
Restaurant cutlery with an 18/0 rating may be less expensive than cutlery with an 18/12 rating, but this type of cutlery is likely to rust and become dull in a short period of time. Thus, the best restaurant cutlery has a high percentage of nickel and chromium. In addition to the amount of nickel and chromium cutlery, it is also important to pay attention to the weight of restaurant utensils.
Cutlery weight is often a matter of personal preference, but restaurant cutlery weight is also a good indicator of quality. Lighter utensils are often less expensive, although they are likely to become bent and misshapen over time. On the other hand, heavier cutlery is more expensive, although these utensils will last longer. In addition to light and heavy cutlery, there is a third category, often labeled “medium weight”.
While mid-weight utensils are a combination of heavy and light cutlery, these utensils don’t always last. Thus, buying light or medium weight utensils may cost more than buying heavy weight utensils. Finally, the style of cutlery chosen must be taken into account. Choosing contemporary utensils for a contemporary restaurant makes sense, as does choosing a classic pattern for a restaurant serving traditional cuisine. In any case, the style of utensils chosen for a restaurant is entirely up to the restaurateur.
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