How to prepare the perfect table in your restaurant

The success of a restaurant depends on many factors that go beyond its kitchen. The diner's gastronomic experience is nourished by both the menu and the atmosphere of the premises, the aesthetics, the design of the menu, the service or the setting up of the table, which is where the client spends most of his time, so his comfort and appearance will influence your overall perception.

Taking care of all the elements that make up a table is essential when setting it up, from the table linens to the decorative details, including the crockery, cutlery and glassware. Everything is important and can add or subtract, depending on the attention we give it.

On the other hand, in the new reality, more and more restaurants are joining home delivery “delivery”. Hence the need to leave a mark on the client and this can be easily achieved with branding elements on the packaging.

Table linen and napkins

Although it may seem obvious, using a tablecloth is one of the keys to offering a good image. There is nothing worse than a bare table on which plates, glasses and cutlery are placed.

You can opt for the traditional cloth tablecloths, which provide elegance, or opt for other materials, such as paper or synthetics. If the place is informal, paper tablecloths, which at the same time serve to display the menu of dishes and drinks, are a very comfortable option. The good thing about textile alternatives is that they are disposable, saving time and money on washing and ironing.

The napkins must be consistent with the table linen. If it is cloth, the napkins should be too. And the same goes for paper. His place should be on the plate or, where appropriate, to the left of the first fork. Opting for an original napkin holder can give a different touch to the whole.

crockery and cutlery

After placing the linens, it is time to arrange the crockery, cutlery and glassware on the table.

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The first thing is to place the base plate and, around it, place the cutlery according to the order in which they are going to be used. On the right side are the knives and spoons, while on the left side the forks are arranged. Dessert cutlery should be on top of the plate. In the most modern establishments, you can also choose to include a paper cover with all the cutlery and let the diner himself place them on the table.

Next, the crockery is distributed. Currently there are the most original designs both in form and materials and you can create style with just a few plates. Between them and the edge of the table there should be a distance of about three centimeters.

Finally, the glasses are placed, which will go from largest to smallest size, from left to right, on top of the plate slightly to the right. If a diner indicates that they are not going to have any of the drinks, the glass can be removed so that it does not bother.

Decor

The decoration of the table is an aspect that many restaurants forget and that, however, gives a touch of distinction. It has to be something simple, that does not take away the prominence of the menu or impede the vision between diners.

A mini pot or small vase with a discreet bouquet, some fruits, candles or lanterns will make lunch or dinner more pleasant. Even the letter of the establishment can function as a decorative detail if a suitable support is chosen.

The table exhibitors work well and at the same time the place is advertised. They can also be used at business lunches with the company logo. There are for all tastes, in the form of a cylinder, pyramid or square, among others.

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