The Crockery for You

At CJS Professional we are delighted to supply a full range of plate ware to the Hospitality Industry. The style of plate purchased will depend on the food you are serving. This free guide will help you make that choice, to ensure presentation, food portioning and profit is maximised.

Many options for colour and white ranges of crockery are available to the Hospitality industry. However, a chef will always favour a plate to showcase their food and match the style, colour, and ambiance of the restaurant. Changing the appearance of the tabletop can be a fast and very efficient change to the overall appearance of the restaurant.

The Shape for my food?

1. Plate Rims – wide or narrow?

A wide rimmed plate provides an outline for your food. The rim on the plate allows the server to hold between fingers and thumbs, without the risk of touching the food. Most chefs will prefer to present on a wide rimmed plate. A wide rimmed plate will also promote portion control as an over filled plate is an unattractive plate.

Narrow rimmed plates provide a smaller rim, typically 1cm. In the Hospitality industry a narrow-rimmed plate is more common in the smaller sizes, typically side plates, for buffet or canapé service.

2. Plate Shapes – Round, Square or Rectangular?

Round plates may be used for the majority of food presentations, some Chefs will prefer to plate onto a square or rectangular surface. Some garnished dishes will present better with a straight sided frame.

During a restaurant fit out, the different types and functions that plates will play, will be vital to the success of the operation. Perfect food presentation is crucial, but more importantly, cost control is crucial also. Too much food on an oversized plate will eat into your profit. Equally, defined presentations (photographed) on consistent plateware with on-going staff training will ensure gross profits.

 So what are the different shapes and sizes of plates typically used for?

1. Side Plate

A side plate is typically placed to the left ‘side’ of a main course plate. Typically used for Bread, Toast, Soup Rolls etc. Normally of a small size, typically between 14cm – 16cm in diameter.

2. Soup Plate

Soup plates traditionally serve soup, hence the name. Soup Plates have a wide rim and in general are quite shallow. This plate can also be used for a starter or side salad, which would present better in a soup plate, rather than on a flat plate.

3. Starter/appetizer plate

This plate is normally used specifically for serving small salads, appetizers or fish as a pre cursor to the main course. This plate is larger than a side plate, typically around 20cm -23cm in diameter.

4. Dinner plate

This is the most used plate in the Hospitality industry, used mostly, but not limited to main courses. The average dinner plate measures between 10”, 11” or 12” diameter. Some restaurants may even choose to have one single size and use it for starters, mains and desserts. While this makes for extremely efficient plate ware use, this option will require photographed food presentation and regular staff training, as mentioned at the top of the piece.

5. Pasta plate

A Pasta plate is actually a bowl and matches the shape of the smaller soup plate but with a larger diameter. Typically, a Pasta plate can hold around a 400g serving, so perfect for main course pasta dishes. Also great for any main course which presents better with a larger diameter, high sided dish, allowing height in the presentation, ideal for possibly a beef bourguignon, a fish fillet on top of a creamy mash or a hearty risotto?

6. Dessert plate

Dessert plates are usually used at formal and informal banquets. The dessert plate is typically around 18cm to 23cm in diameter. Larger dessert plates are sometimes used to present an array of miniature desserts showcasing the skills of the pastry section of the Kitchen.

7. Shaped plates that are not round!

Use a plate shape to showcase the shape of the food. Fish is typically long and streamlined in shape. Presenting fish on a rectangular or oval plate will accentuate it’s shape in nature and make for a superb first impression. Equally, the vital menu offering of a House Burger will definitely benefit from a rectangular plate, the Burger showcased by triple cooked chips and a dressed salad, reading left to right, from the guest’s point of view

8. Pizza plate

Everyone loves a Pizza on a Plate! Typically, a flat, large diameter plate to frame your pizza from 9”-12”

 Choosing the correct supplier

Purchase your plateware from a supplier who knows the industry.

• CJS Professional offer a guaranteed continuity of supply of high quality plateware, enabling the customer to add to their existing ware and top up when required.
• With a wide and varied choice to allow the Kitchen team to amaze their audience. A porcelain canvas of all shapes, sizes & colours to showcase the culinary artistry of our fantastic chefs.