Restaurant Crockery and Cutlery List as per Seating Plan – Complete F&B Planning Guide

Planning the right restaurant crockery and cutlery inventory is essential for smooth service, cost control, and guest satisfaction. The quantity and type of crockery and cutlery depend largely on the restaurant seating plan, service style, menu mix, and operational hours.

We try to explains how to plan crockery and cutlery as per seating capacity, with standard lists, quantities, and best practices for hotels and standalone restaurants.

1. Why Seating Plan Matters in Crockery & Cutlery Planning

The seating plan determines:

• Number of covers served at one time

• Table turnover rate

• Peak-hour service load

• Par stock requirements

• Storage and washing capacity

A well-planned inventory prevents:✔ Service delays✔ Excess breakage✔ Over-purchasing✔ High replacement costs

2. Understanding “Covers” and Par Stock

• 1 Cover = Crockery & cutlery set for 1 guest

• Par Stock = Number of complete sets needed to run operations smoothly

Standard Par Levels

• Quick Service / Café: 2–2.5 par

• Casual Dining: 3 par

• Fine Dining / Hotel Restaurant: 3.5–4 par

3. Standard Restaurant Seating Plan Example

Seating Capacity	Type
20–30 seats	Small café
40–60 seats	Casual dining
80–120 seats	Hotel restaurant
150+ seats	Banquet / large restaurant

4. Crockery List as per Seating Plan

A. Basic Crockery Items (Per Cover)

• Dinner plate

• Quarter plate / side plate

• Soup bowl

• Soup cup & saucer (optional)

• Dessert plate

• Serving bowl (shared)

• Tea cup & saucer

B. Quantity Calculation Formula

Total Crockery Required = Seating Capacity × Par Level

C. Crockery Quantity Examples

For a 50-Seater Casual Dining Restaurant (3 Par)

Item	Per Cover	Total Quantity
Dinner Plate	1	150
Quarter Plate	1	150
Soup Bowl	1	150
Dessert Plate	1	150
Tea Cup & Saucer	1	150
Serving Bowls	–	30–40

For a 100-Seater Hotel Restaurant (4 Par)

Item	Total Quantity
Dinner Plate	400
Side Plate	400
Soup Bowl	400
Dessert Plate	400
Tea Cup & Saucer	400
Platters / Serving Bowls	80–100

5. Cutlery List as per Seating Plan

A. Standard Cutlery Items (Per Cover)

• Dinner spoon

• Dinner fork

• Table knife

• Soup spoon

• Dessert spoon

• Dessert fork

• Butter knife (fine dining)

B. Cutlery Quantity Examples

50-Seater Restaurant (3 Par)

Item	Quantity
Dinner Spoon	150
Dinner Fork	150
Table Knife	150
Soup Spoon	150
Dessert Spoon	150

100-Seater Restaurant (4 Par)

Item	Quantity
Dinner Spoon	400
Dinner Fork	400
Table Knife	400
Soup Spoon	400
Dessert Spoon	400
Steak Knife	150–200

6. Glassware Planning as per Seating (Optional Add-On)

• Water glass

• Juice glass

• Wine glass (if licensed)

• Beer mug

• Cocktail glass

Recommended Par: 3–4

7. Restaurant Type–Wise Crockery & Cutlery Planning

A. Café / Quick Service

• Limited menu crockery

• Durable, stackable plates

• Stainless steel cutlery

• 2–2.5 par stock

B. Casual Dining

• White porcelain crockery

• Standard stainless steel cutlery

• 3 par stock

C. Fine Dining / Hotel Restaurant

• Premium porcelain or bone china

• Branded cutlery

• Multiple specialty pieces

• 3.5–4 par stock

8. Storage & Handling Best Practices

✔ Stack plates size-wise

✔ Use cutlery racks & bins

✔ Separate damaged items

✔ Maintain breakage records

✔ Train staff on handling SOPs

9. Common Planning Mistakes to Avoid

❌ Buying without seating-based calculation

❌ Ignoring par stock concept

❌ Over-purchasing specialty items

❌ No breakage buffer

❌ Poor storage design

A properly planned restaurant crockery and cutlery list as per seating plan ensures smooth service, faster table turnover, and effective cost control. By aligning inventory with seating capacity and service style, restaurants can maintain consistency and reduce operational stress.

At County Park & Suites, we assist restaurants and hotels with:

• Seating-based inventory planning

• Crockery & cutlery standardization

• Vendor selection & cost control

• Pre-opening F&B setup