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Suggested Par Levels

Each china installation should be tailored to the needs of your operation. The type of dining and the menu play a major factor in selecting the right amount of dinnerware for immediate service and backup inventory. Additional considerations should include turnovers per meal, maximum seating, and special menu items.

 

Based on our experience, we would recommend the following order quantities appropriate to the type of operation. To figure out the appropriate number of dozens to order, simply multiply the number of seats in your establishment by the quantity factors shown in the table below for each item, and divide by 12.

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Example: 200 seats x 3 = 600 pieces, divide 600/12 = order 50 dozen

DInnerware Items
Fine Dining
Casual Dining
Cafeteria
Institutional
Bread Plate
2.5
2.5
6
3
Sandwich Plate
2.5
2.5
3
-
Dinner Plate
3
3
2.5
2
Dessert Plate
2
2.5
3
3
Lunch Platter
1.5
1.5
1
-
Steak Platter
1.5
1
1
-
Fruit Dish
3
3
6
3
Grapefruit
1
1.5
1
1.5
Bouillon
1.5
1.5
2
1.5
Rim Soup
0.5
1
2
-
Cup/Mug
3
3
2.5
2
Saucer
2.5
3
2
2
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