Journal · Paper House
Notes from the supply house
Counting, ordering and running a service, written on the Upper West Side.
Jul 2026Storing bulk tableware in a small apartmentHow to buy in cases when you have no basement: what stacks, what crushes, what keeps forever and what does not.Read →
Jun 2026Running a buffet table that does not jamLine order, double-siding, where to put the cutlery and how signage keeps a queue moving. Layout advice that costs nothing.Read →
Jun 2026Plate sizes and what each one is forWhy a nine-inch plate changes how much food gets thrown away, when compartments help, and how many sizes an event really needs.Read →
May 2026Heavy duty versus standard plastic cutleryWhat the extra material buys you, which menus need it, and why a snapped fork is more expensive than the upgrade.Read →
May 2026Compostable, recyclable or plastic: choosing tablewareWhat 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.Read →
Apr 2026Working out case quantities for a catered eventThe arithmetic behind plates, cups, cutlery and napkins per head, and why every one of them has a different multiplier.Read →
Guides to disposable tableware and catering supplies
Practical guides on disposable tableware and catering supplies from the team at Paper House in New York.