The choice of cutlery reflects a restaurant or café’s service philosophy — premium-weight cutlery in a fine dining establishment enhances the formal character of the dining experience, while lighter, more modern designs suit the informal style of a brasserie or café. Properly selected cutlery lasts for years and is an important investment in the establishment’s image and customer service quality.
Stainless steel cutlery collections
Café cutlery series are designed for intensive daily use in café environments — they are lighter than premium restaurant cutlery but more durable and practical than household equivalents. Café cutlery usually has rounded shapes and medium weight, making it easier to handle in a busy café. Explore Café Cutlery — in the ARDILA, DUERO, HOTEL, KONESER and CLASSIC series.
Restaurant cutlery is heavier and more substantial — the combination of thicker steel and greater weight creates a premium feel in the hand and on the table. Restaurant cutlery often features more elegant proportions and refined shapes, meeting the standards of high-end table settings. Explore restaurant cutlery for premium table settings.
Coloured cutlery
Coloured cutlery with coloured handles is popular in modern cafés and informal restaurants, where the table setting is given a visually dynamic and personalised character. Coloured cutlery is available in various colour palettes, allowing coordination with the establishment’s interior design. Explore the Cutlery COLOUR collection.
Coloured cutlery is also practical in canteens, where colour coding allows quick identification of different types of cutlery — for example, distinguishing dessert spoons from soup spoons or children’s cutlery from adult sets.
HACCP and cutlery hygiene
Cutlery is a direct food-contact item, so its cleaning and disinfection is a HACCP requirement. Professional stainless steel cutlery is dishwasher-safe at high temperatures without risk of damage. After washing, cutlery should be inspected for cracks, splits or other damage that could pose a safety or hygiene risk.
Regular inventory checks and replacement of worn cutlery are part of restaurant service management. A set of cutlery purchased in the same series ensures visual consistency on the table and makes it easier to purchase replacements if some items are damaged.
Choosing HoReCa cutlery
In a fine dining restaurant, heavyweight restaurant cutlery with an elegant design is a standard for table settings — the weight and shape of the cutlery are part of the premium service culture. In a café, medium-weight café cutlery with practical shapes and durable materials ensures efficient daily service. In a hotel restaurant, uniform series cutlery across all room service trays and the restaurant maintains consistency.
Also explore bowls, restaurant cutlery and other serving accessories.
Frequently asked questions
What is the optimal number of cutlery items for a 60-seat restaurant? Basic formula: 2 sets (knife, fork, spoon) per seat per service with one change. Additional dessert spoons and coffee spoons — 1.5 sets per seat. In total, approximately 300–360 basic items and 90–120 spoons. Stock ensures sufficient turnover during dishwasher cycles.
How to choose cutlery to match a restaurant’s concept? Fine dining — heavier, elegant, classic-shaped cutlery. Casual dining / brasserie — medium-weight, modern designs. Quick-service eatery — lightweight, practical shapes. Café — lighter, compact cutlery for serving coffee and desserts. BHS helps select the most suitable series for the establishment’s concept.
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.
