Calculating Quantities of Equipment Required
One of the major purchases for any establishment is equipment. This may consist of heavy-duty or light- duty equipment such as cutlery, crockery, and glassware. Great care must be taken when deciding stock levels because a major portion of the investment is spent on the equipment. Usually, these service equipment are maintained in ‘par inventory levels.’ If the equipment is overstocked, the cash flow and storage place is blocked and chances of pilferage and theft are increased. On the other hand, if the stock is insufficient, then you may need to compromise on service standards and procedures. This leads to guest dissatisfaction, and ultimately losses in business.
The restaurant manager is responsible for setting up the par stock levels based on the operations and frequency of usage. They also decided on how low the par stock should be before placing the next purchase order. Stock levels vary based on dishwashing procedures and on-site laundry. The following guidelines help to decide on par stock levels. When operating several outlets the patterns and designs of equipment need to be considered. If there are different patterns for each outlet it gives a unique identity to each operation. But it creates sorting problems at common dishwashing. It is also expensive to maintain different stocks separately.
Chinaware: The stock should permit one complete set in the restaurant, one in the process (i.e., in washing and kitchen), and one in reserve (still room). Thus, it is advisable to have three par levels for the chinaware. But for items such as B&B plates and under liners, which are used more frequently in large numbers, need to have and extra par.
Glassware: As a rule of thumb, hotels maintain three par stock levels for each variety of glassware, But for few exceptions such as frequently used wine glasses and water goblets, an extra par needs to be maintained. This stock level may vary based on many factors, for example, the ‘lead time’ or ‘waiting time’ for specific logo glassware and breakage rate in the property, etc.
Steel or silverware: The general three par levels may alter for specially embossed flatware because of the ‘lead time’. It also depends on the theft and loss rates of the property. An onsite burnishing machine can help reduce stock levels of the silverware.
Linen: Linen is of two types of food and beverage organizations. One is ‘table linen’ and the second is ‘uniforms. Table linen includes a tablecloth, slip cloths, and napkins. The minimum par stock for the table linen is three times. But it varies based on the cover turnover and busy operations. Normally, high turnover outlets need to maintain four stock levels. The cleanliness of staff and their uniforms speak about the hygiene levels of the outlet. The uniforms should be issued in three sets. With this plan, an employee can wear one, store another for the next shift, and launder the third.
Quality and purchase Specifications of Different tableware
In many hotels, an executive committee comprising the heads of the departments and the general manager decides the quality and quantity of equipment. Once the decision is taken, a great deal of research has to be made about the product and suppliers by the purchasing department. This is done by studying brochures of different brands, talking with sales representatives, and reviewing samples. Then the purchasing department requests for price quotations and makes a comparative statement for lower costs. Some amount of negotiation is required before placing the order. Once an order has been placed, the same information is filed in purchase record books. The information is useful when the products are received for verification. Standard specifications are made based on the following points:
Budget
Type of operation
Compatibility with the theme
Quantity required
Storage space
Chinaware: It is reported that 70-80 percent of breakage occurs in the dishwashing area. So, commercial quality crockery is advisable which is resistant to chipping, cracking and scratches. Often heavy or thick china is used in fast – food outlets. Heavy crockery may hold heat efficiently but is vulnerable to breakages. Moreover, it looks awkward and needs more storing space. For class-one restaurants, thin and glossy finished crockery is recommended.
Chinaware can be purchased from domestic or foreign suppliers. Whatever may be the case, the lead time must be considered while placing orders. In some establishments, management may decide to have logo-printed chinaware or special-pattern chinaware. In this case, purchase specifications need to mention clearly. As a quality and professional matter, high-quality crockery should never be mixed with low-quality glassware or cutlery. Usually, different patterns are also not mixed in the same outlet.
Glassware: Managers must consider a lot of factors before placing them for the glassware. The glassware must march with the theme of the outlet. The price must be within the range of the allotted budget. Open or general stock glassware is less expensive than the custom-made stock. Rolling edges and rims on glasses reduce cracking and chipping. Stemmed glasses look attractive, but are more susceptible to breakages. Cleaning and storing procedures need to be addressed before placing an order. Breakage ratio and lead time are important points to be considered. Steel or silverware: The true silverware is highly expensive and difficult to maintain. Some of the elegant hotels use silver-plated cutlery and flatware. This type of cutlery is also called ’hotel plated’ or ‘electroplated nickel silver (EPNS).’ This type of flatware gives an elegant and royal look to the restaurant décor. But EPNs items need to be plated very often. If the establishment has an in-house ‘plating plant’ and ‘burnishing machine’, it reduces the maintenance costs and also increases the durability of the equipment.
Nowadays, most of the establishments are opting for ‘stainless steel’ flatware because of their low maintenance costs. Stainless steel cutlery can be made to any purpose, any shape, and style. As the name indicated they are stain proof and resistant to rust. It is also difficult to bend and break. Another advantage of the stainless steel cutlery is that it is the most cost-effective and widely available. It can be made in different varieties such as glossy finish, dull finish, or matte finish to suit the outlet theme. The controlling of cutlery stock is a difficult task and should involve strict procedures. Only the number of stock that is required for operations should be issued.
Linen: One must consider the comfort and quality of fabric while selecting for table linen. Moderately thick and absorbent cotton material is recommended for table linen. Maintenance of linen is an expensive match with the theme and décor.
