Storing bulk tableware in a small apartment
How to buy in cases when you have no basement: what stacks, what crushes, what keeps forever and what does not.
Running a buffet table that does not jam
Line order, double-siding, where to put the cutlery and how signage keeps a queue moving. Layout advice that costs nothing.
Plate sizes and what each one is for
Why a nine-inch plate changes how much food gets thrown away, when compartments help, and how many sizes an event really needs.
Heavy duty versus standard plastic cutlery
What the extra material buys you, which menus need it, and why a snapped fork is more expensive than the upgrade.
Compostable, recyclable or plastic: choosing tableware
What the labels mean, why compostable only helps if there is somewhere for it to go, and how the three materials actually behave at a table.
Working out case quantities for a catered event
The arithmetic behind plates, cups, cutlery and napkins per head, and why every one of them has a different multiplier.