In this guide, we help you choose the best kind of plates for your dining establishment.
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What to consider when buying plates
Materials used to make plates
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What to consider when buying plates
Deciding which plates to buy means taking account of several factors—some practical, some aesthetic.
Durability
- Can the plates withstand the wear and tear that comes with constant daily use?
- Can they handle the heat from ovens and serving passes?
- Are they made to last?
Washing
- Do they need to be dishwasher-safe, or will staff be cleaning them by hand?
Size and shape
- Can they accommodate your portion sizes?
- Do diners have enough space on their tables?
- Can your serving staff carry the plates comfortably?
- Will they fit inside your dishwasher and on storage shelves?
Style and design
- Does their look reflect your establishment’s ambiance and theme?
- Do the shape, size, colour and pattern help you present your food the way you want?
- Will they stay modern or date quickly?
Budget
- Spending a bit more initially is often beneficial in the long run, so can you afford that outlay?
- Do you have the budget for higher-quality pieces (such as china)?
Materials used to make plates
What your plates are made of is as important as the design, and different materials have different benefits and drawbacks.
Here are the most common materials used to make plates, and some of their features:
Porcelain, china and fine china
- Made from clay and fired at a high temperature, then vitrified
- Glazed for a very white, smooth finish
- Hardwearing and practical
- Non-stick
- Can be heated at very high temperatures
- Safe for dishwashers, freezers and microwaves
Bone china
- Bone ash is combined with porcelain clay and fired at a slightly lower temperature than porcelain, then vitrified
- Very strong and durable, despite its delicate appearance
- Often safe for use in the dishwasher, oven and microwave
- Generally the most expensive material for plates and crockery
Stoneware
- Made from refined clay and fired at a high temperature
- Glazed for a shiny, satin or matte finish
- Durable—more so than earthenware, for example
- Very difficult to chip, stain or scratch
- Heats slowly so cooks food evenly
Enamel
- Iron, steel, stainless steel or aluminium is coated with a form of glass called porcelain enamel
- Very strong and durable
- High-quality enamel products are resistant to scratches and chips
- Non-stick
- Dishwasher-safe
Slate
- Naturally occurring stone
- Durable (although lower-quality slates can chip or flake)
- Usually dishwasher-safe
- May stain if used to serve oily or very acidic foods
Melamine
- A hard plastic created by combining melamine resin with strengthening materials
- Dishwasher-safe, but unsuitable for use in the microwave or oven
- Very difficult to break—won’t shatter if dropped
- Fairly scratch-resistant
- Insulating material, so won’t be hot when carried by serving staff
Earthenware
- Made from unrefined clay and fired at a low temperature
- Naturally porous, so coated with a glaze
- Heavy, sturdy and hardwearing
- Prone to chipping
- Suitable for use in the freezer, microwave, dishwasher and oven
Choosing plates by material
Porcelain
Fine china
Enamel
Melamine
Slate
Choosing plates by shape
Generally, you’ll find plates in the following six shapes:
Round
- The most common, popular shape
- Aesthetically pleasing when it comes to presenting food
- Convenient for dishwashers and storage
- Never go out of fashion
Coupe
- Flat, rimless and slightly concave
- Subtle—divert attention to the food
- Popular for coloured or textured porcelain and china
Square
- Once trendy, now considered slightly outdated
- Particularly good for Asian food
- Prone to chipping
Rectangular
- Used sparingly, can be very striking
- Only appropriate for certain dishes
- Can be used to complement other shapes on the table
Oval/ellipse
- Sometimes allow for better presentation than round plates
- Popular in steakhouses and diner-style restaurants
- May not fit some dishwashers
Triangular
- Less common than other shapes
- Good for balancing dishes presented as one central component with complimentary items around it (such as a slice of cake for a dessert)
- Can be playful and striking when used to their potential
Round
Coupe
Square
Rectangular
Oval/ellipse
Triangular
Choosing plates by size
Look for plates that suit:
- the type of food you offer
- the way in which you present it
- the portion sizes you provide
Obviously, you’ll need different-sized plates for different courses. Starters, for example, are usually smaller than main courses and so would look disproportionate on a large dinner plate.
The table below shows the perfect plate sizes for a typical three-course meal.
Course
Ideal plate size
Starters
16cm–20cm
Main
27cm–36cm
Dessert
20cm–26cm
Side dish
15cm–18cm
Want to know what plate sizes Russums sell? Click here to download our size chart
Starter plates (16cm–20cm)—our top choices
Main course plates (27cm–36cm)—our top choices
Dessert plates (20cm–26cm)—our top choices
Side plates (15cm–18cm)—our top choices