Question About Our Products and a Restaurant

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Discussion Overview

The thread explores the potential use of Pampered Chef's Stoneware and other products in a restaurant setting. Participants share their thoughts on the practicality, aesthetics, and durability of these products for serving customers, as well as considerations regarding costs and alternatives.

Discussion Character

  • Exploratory
  • Opinion-based
  • Anecdotal

Main Points Raised

  • One participant expresses interest in using Stoneware for serving customers in a restaurant, noting their personal experience with the products.
  • Another participant believes that Stoneware would provide a more upscale appearance compared to traditional restaurant dishes.
  • One participant highlights that using Stoneware in a professional environment voids the warranty, but still finds it visually appealing.
  • Another participant suggests considering cheaper alternatives, like Old Tyme Pottery, for a restaurant setting.
  • One participant mentions that while Stoneware looks great, it may not be practical for everyday use due to scratching issues.
  • Several users discuss the durability of cookware, with one noting that stainless steel is commonly used in restaurants for its resilience.
  • One participant shares their experience with scratches on their Stoneware, indicating that they would hesitate to invest in them for a restaurant.
  • Another participant suggests using Stoneware as decorative pieces rather than for everyday service in a restaurant.
  • One participant mentions that restaurant supply stores offer better pricing and durability for dishes needed in bulk.
  • Another participant shares a personal anecdote about their parents managing a restaurant and using durable, inexpensive dishes.

Areas of Agreement / Disagreement

Views differ on the practicality of using Stoneware in a restaurant setting, with some participants advocating for its aesthetic appeal while others raise concerns about durability and cost. No clear consensus emerges regarding the best approach.

Contextual Notes

Participants share personal experiences and insights based on their backgrounds in cooking and restaurant management, highlighting the challenges and considerations of using specific products in a commercial environment.

Who May Find This Useful

Consultants and individuals interested in the intersection of Pampered Chef products and restaurant operations may find the shared experiences and opinions relevant.

  • Thread starter
  • #31
Teresa Lynn said:
Use the SA small bowls and caddys on the tables for sweet and low and the sugar packets

the entertaining sets, old black triangles or rectangular platters for candles and centerpieces
maybe the medium bowls for floral arrangements
If you are offering brunches or banquets, or afternoon teas maybe the stands with other plates on them.


I LOVE THESE IDEAS!!!:D This might be the option I look at.....

Thanks for all the tips and suggestions....

Shawnna, thanks for sharing your experience! I maybe talking to you again! My dad has done 2 things all his life owned a restaurant or owned a car dealership and we will have both in 2 years! Can someone say insanity;)
I will be left in charge of restaurant so even though I have waitressed, bar tended and managed all before I was 25 its been almost 10 years since I have done nothing but sit at home! This is very exciting for all of us!
 
I have to agree with what the others have said about the SA. My family owns a restaurant, and I know we go through a lot of dishes. You need very large quantities, and you end up replacing them frequently because they get broken. Everything in our restaurant moves at a very fast pace, and all of our dishes and cookware gets handled by a lot of people throughout the night. Also, dishwashers are usually young, and can be careless. I've caught kids actually slipping a dish into the trash because it was the last one of the night and they were too lazy to wash it. They break things frequently, not always on purpose, but because they get hot. I don't think SA would work out well. The same with the cookware and utensils. You don't want anything that can't go through the dishwasher, and frequently, since the same pot may be washed and reused a dozen times in a night. There may be ways to work PC into the restaurant though. Hold PC open houses, maybe have a display case for desserts using SA, use the woven baskets to hold things, work PC in in subtle ways throughout the place. When people see something they like, they will ask, I get questions about our decorations or random things like mint dishes all the time. Then when they ask, you can mention your PC business. Good luck!
 
You could try Sam's Club for some of your dishes.

Also schools (elementary, jr. high, high school) they have a certain amount of money that they are allotted each year to spend on supplies for their cafeteria or they lose it, so of course they buy all new stuff almost every year and they sell off their old stuff. If you could manage to go to one of those sales you can pick up a LOT of stuff dirt cheap, it would only be a year or two old, its restaurant quality, and exactly what you're looking for.
 

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