Whether you’re a first-time foodservice operator opening your premier location, or you’re a 30-year veteran who’s interested in overhauling your drinkware program, taking a few key attributes into consideration can help you make the best drinkware purchase for your establishment. Generally, knowing what you want in terms of ounce capacity, material (PC, SAN, or Tritanª plastics, or glass), and segment use cases will help guide you to the best products for your needs.
Some of the most popular restaurant glassware includes Libbey® hurricane glasses, Anchor Hocking® barware, including stemware, tumblers, beer mugs and other drinking glasses, and Cardinal Glass.
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With modern materials, design, and manufacturing capabilities, foodservice operators can now find plenty of drinkware options in plastic that were previously only available (or only looked good) in glass. This is excellent news because it broadens the horizon of possibilities regarding drinkware materials, which in turn offers operators improved:
- Durability – can withstand chipping better than glass
- Safety – won’t shatter or create dangerous chipped edges like glass
- Service life, saving money long-term – plastic drinkware’s annual replacement rate, when following proper care and maintenance, is 10%-20% while glass may require 50%-150%
Glass drinkware is still an excellent choice and may be best for some foodservice operations. The key takeaway here is that if you’re on the fence between plastic and glass, you now have excellent plastic drinkware options that can support a range of brand styles and levels of formality.
Because plastic drinkware is less prone to chipping than glass, it increases the safety of your guests and staff. This can turn into real savings for foodservice operators due to lower workman’s comp bills, injury claims from guests, and steady productivity because you won’t need to temporarily cover for an injured staff member.
If you’re interested in plastic, the most popular kinds of food-safe plastics are PC (polycarbonate) and SAN (styrene-acrylonitrile). They’re both good options, but have different qualities you should consider before deciding on one over the other:
- An Eastman-Kodak study shows PC tends to get cloudy after 100 washes, and can crack at around 250 washes in a commercial dishwasher while SAN still looks great after 1,000. This means you may need to replace PC drinkware at 10x the rate of SAN
- PC contains BPA as part of its inherent composition (it can’t be removed) and SAN does not
- SAN is prone to chipping if dropped (but still performs better than glass) while PC can withstand a good deal of dropping before cracking, chipping, or breaking
- Both materials have good clarity, but SAN can sometimes have a tiny bit of yellow or blue tint which can be covered up if you decide to use color, like red or blue
- Both can be customized with branded colors, logos, and designs
Tritanª by Eastman is another popular food-safe plastic. It features the best clarity and durability on the market, is BPA-free, and can handle microwaving and hot beverage service. As with most high-end options, though, it is generally more expensive than PC and SAN. However, due to its durability, some operators find great value in Tritanª.
Pricing can vary significantly between glass and plastic drinkware options, especially when considering the replacement rates mentioned above. When you’ve got your decision narrowed down to a couple options, be sure to factor in the initial investment cost and the potential annual replacement costs. Depending on how long you plan on sticking with this round of drinkware, you can easily estimate the cost of ownership for as many years as you need.
Ounce Capacity and Beverage Service Pricing for Commercial Drinkware
The most commonly used drinking glasses in commercial foodservice are 8, 12, 16, 24, and 32 oz. You should know your optimal ounce capacity because drink service – both adult beverages and non-alcoholic drinks – offers some of the best margins in a notoriously margin-tight industry. Look to your competitors to see how your pricing and ounce capacity will match up.
For example, if your competitor down the street is selling a 20 oz. soda for $1.50, and you’re selling the same drink in a 16 oz. glass for $2.00, you may lose sales to your competitor. If that happens, beverage service’s cushy profit margin won’t help you to offset high food costs.
It’s not only about the size of beverage you’d like to offer. To find the sweet spot for your brand, you’ll want to consider:
- How your drink prices and ounce capacities compare to your competitors’
- Whether you offer free refills, and the cost to do so vs. the marketing and operational benefits
- How your drink prices supplement your food costs
Whatever your brand positioning and guest expectations are, knowing your optimal ounce capacity and price point are good places to start narrowing down your drinkware options.
Cocktail Glasses – essentials and favorites
FAQ
What size glass do restaurants use?
What glass is commonly used in bars?
Which glass is for water in a restaurant?
What type of glass is a margarita served in?
What types of glasses should a restaurant use?
However, it is crucial to isolate glasses for specific needs. Glassware can be grouped into different categories depending on the purpose and type of operation. If the focus is on serving food, basic beverage glasses such as all-purpose glasses, iced tea glasses, tumblers, and water glasses are appropriate.
Why do restaurants use glassware?
At this type of establishment, prices are lower and the environment is informal. Customers typically order a few fountain drinks, water, or a few beers if available, and eat a one-course meal. Sometimes glassware goes beyond just serving a beverage and it’s a way to convey a style or theme of your restaurant.
Why do restaurants use wine glasses?
Sinzer is clear that the glasses don’t act alone: A wine glass is just one component of the restaurant’s set of aesthetic and programmatic choices that create a specific guest experience, one of security and care. Still, it’s one of the first things a guest touches when they sit down at the table, maybe to test its heft or admire its shine.
Do water glasses work at restaurants?
Here’s a rundown of some popular water glasses you’ll often see at restaurants, with an examination of why each one works, and why they sometimes don’t. This glass is industry standard, and for good reason. Its cut glass is ridged along the side, lending a sparkling appearance, and the whole thing tapers toward the bottom.