There’s more way than one to choose flatware for your restaurant. The most obvious would be, of course, to choose what you can afford. This is the way that makes the most sense when people are opening new restaurants and are budget conscious.
The other would be to choose according to the design of the whole restaurant. Flatware with intricate patterns and design would stand out in a minimalist restaurant, and vice versa. Of course, the cuisine should also be taken in mind – getting only spoons, forks and knives for a Japanese restaurant would be a disaster, as would be getting only chopsticks for an Italian restaurant. Still, even with budgetary constraints and when all of the other possible criteria are taken into account, a high end restaurant needs to have high end flatware. It is simply a must.
High end flatware sets should, in theory, guarantee quality. While this might as well be true in most cases, it still doesn’t mean the first high end flatware that’s chosen would be the perfect fit for the restaurant. High end flatware is something that should be carefully chosen, and in the case of some vintage sets, even hunted.
The hunt for the right high-end flatware sets begins and ends with the design. Quality shouldn’t be an issue, since it is high-end flatware. Price shouldn’t be an issue because, well, anyone who wants to buy high-end flatware should be prepared to pay a hefty sum of money for it. The design should, as a general rule, complement the design of the dishware, which should in turn complement the design of the restaurant, and even the menu. Minimalist design of the restaurant will go well with bold choices of dishes in which art meets culinary skills, served in minimalist dishware. For that kind of restaurant, flatware of a minimalist design, like the pieces that come out of Aava, could be used with great success. On the other hand, restaurants with the warm atmosphere of a home, where guests go expecting plates with ornaments full to the brim, would be better served choosing flatware of a more intricate, and ornamental design. Shapes should also be observed, so angular flatware should be used with angular dishware, and rounded flatware should be used with rounded dishware.
Trying out the flatware is something that should be done before deciding to buy it. What every design has in common is that it doesn’t have to fit everyone’s hand perfectly. For some, it can be too heavy or too light. It would be too thick or too thin. The forks can be pointy enough to pierce meat with no effort, or they can be dull enough to require a good amount of strength to be used properly. These are all the things that should be considered when a set of flatware of a satisfactory design and make has been chosen. Whatever choice is made will some customers unhappy, but then again, high end restaurants don’t want everyone to be their customer. And when a personal touch is what will set a restaurant apart from the competition, be it a personal touch of the interior designed, the owner, or the chef, the same personal touch should be used to choose the right high-end flatware.