Spice Dishes

Spice dishes are an essential table setting element in every restaurant — they allow customers to adjust the flavour of their food to their preferences. Properly chosen spice dishes enhance the overall aesthetics and practicality of the table. Restaurants and cafés typically include at least salt and pepper dishes in their spice dish range, while premium establishments may also offer oil, vinegar, chilli sauces and other spice dishes.

Spice dish materials

Glass spice dishes are the most classic solution — the transparent glass allows the type and quantity of spices to be seen, making refilling and cleaning control easier. Glass is inert to spices, does not absorb odours and is easy to clean in a dishwasher.

Stainless steel spice dishes are more durable and suitable for bars and cafés with active table use. The steel surface is easy to clean, meets sanitary standards and maintains its appearance without corrosion over time. Stainless steel spice dishes are often available in sets with other stainless steel table accessories.

Plastic spice dishes are more economical and available in various shapes and colours. They are suitable for quick-service establishments or seasonal outdoor service, where material durability against weather conditions and wear is more important than elegance.

Sets and stands

Salt and pepper sets are the most commonly used table spice dishes — they usually come in pairs so that customers have convenient access to both. Restaurants with a wide range of spices use larger sets with oil and vinegar dishes, pepper mills or chilli sauce dishes.

Table sets with a stand allow all spice dishes to be arranged compactly in one group, which is convenient and looks tidy on the table. Stands are available in metal and wood versions to match the establishment’s style choice. The stand also makes table cleaning easier, as the spice set can be quickly lifted as one unit.

Pepper mills

Higher-class restaurants standardly use pepper mills, where pepper is ground at the table — this ensures a fresher flavour than pre-ground pepper in a dish. Professional pepper mills made of wood or acrylic with ceramic or steel grinders are more durable than household versions. Regular refilling with whole peppercorns is a basic maintenance requirement.

Spice dish maintenance

Spice dishes require regular cleaning — spices can harden if moisture gets in, and the dish openings can become clogged. Once a week, the dishes should be emptied, washed and refilled with fresh spices. Salt dishes are particularly sensitive to moisture — it is recommended to add a few grains of rice to the salt to absorb moisture and prevent hardening.

Premium spice offerings

Higher-class restaurants and hotels offer a wider range of spices — oils, vinegars, chilli sauces and other spices. Each spice has its own dish or bottle, and their arrangement on the table requires careful planning. An elegant and systematic spice set on the table demonstrates the restaurant’s professionalism and culinary experience, which customers appreciate and remember.

Spice dish design and style consistency

The design of spice dishes should match the rest of the table setting style — the Napkin Holder, Sugar Bowl and tableware. Style inconsistency between different table elements creates a disjointed, untidy impression, which customers perceive subconsciously. A stainless steel set is versatile and suitable for most restaurant interiors.

Hygiene aspects of using spice dishes

Spice dishes are one of the table elements most frequently touched by customers’ hands — every customer touches the salt or pepper dish. Regular disinfection is mandatory, as surface contamination is a real risk area in the context of food hygiene. Spice dishes should be washed at least once a day, and the container should be completely emptied before refilling with fresh spices.

Standardisation in multi-table restaurants

Restaurants with many tables benefit from standardising spice dish sets — the same dishes everywhere, the same types of spices, the same refilling order. This standardisation makes staff work easier, reduces the risk of errors and creates a professional, tidy appearance. Restaurant chains and hotel restaurants standardise all table accessories by purchasing them from a single supplier.

Seasonal spice offerings

Some cafés and restaurants seasonally change the content of their spice dishes — in summer, they offer fresh herb dishes, in winter — hot sauce dishes. These seasonal changes can be provided with a standardised dish base, changing only the content. Seasonal adaptation enhances customers’ impression of the establishment’s thoughtful and attentive service.

Spice dishes in self-service format

In self-service canteens and bistros, spice dishes are often placed in a central area from which customers take spices on a self-service basis. In these cases, the dishes must be stable, easy to refill and durable against frequent use. Larger capacity spice dishes are more suitable for high-turnover self-service points.

Purchase planning and starter set

Equipping new restaurants and cafés requires a precise list of table accessories — how many tables, how many spice dishes per table and which style matches the interior. The BHS team helps calculate the optimal number of dishes and recommends the most suitable model. Initially purchasing 20–30% extra avoids rushed ordering situations when dishes are chipped or lost.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.