Deep plates are one of the most frequently used tableware items in restaurants, hotels and canteens — they must be durable, elegant and easy to stack. In HoReCa businesses, deep plates are subjected to daily wear, frequent dishwasher cleaning and physical impacts during stacking and handling, so professional plates are designed to be more durable than household equivalents.
Shapes and design
The classic deep plate with raised edges (rimmed soup plate) is the standard in restaurant tableware. The width of the rim affects the appearance and the formality of the dining experience — wider rims are suitable for premium service styles, while narrower rims are better for a more casual everyday service format.
The deep plate without rims (coupe style) is a more modern design with an even curve from the centre to the edges. This style is popular in contemporary restaurants with a minimalist service aesthetic. Pasta bowls and risotto bowls are deep plate variants with higher edges and a smaller diameter, ideal for denser dishes.
Materials and durability
Porcelain is the most common material for professional plates in the HoReCa sector — white or glazed, resistant to temperature fluctuations and easy to clean. Professional porcelain is thicker (2–4 mm) and more durable than household tableware, with reinforced glaze that withstands mechanical impacts and repeated washing cycles.
Ceramic plates are heavier and thicker, with natural tones — popular in restaurants with a rustic or country-style interior. Ceramic retains heat longer than thin-walled porcelain. Melamine plates are more resistant to drops and scratches — suitable for fast-service canteens and outdoor dining.
Sizes and portion standards
Standard diameters for deep plates: 20–22 cm for small bowls, 23–26 cm for standard soup portions, 27–30 cm for larger portions or pasta formats. Depth is usually 3–6 cm, depending on the plate type. Portion capacity ranges from 250 ml for small bowls to 600 ml for large pasta bowls.
Heat retention and warming
Before serving hot food, it is recommended to warm deep plates in a plate warmer or oven at 60–80 °C temperature. A pre-warmed plate ensures that the soup served to the guest remains at the correct temperature even after a few minutes at the table. In winter or during long banquet events, plate warming is a mandatory practice in most professional restaurants.
Tableware inventory planning
A restaurant’s tableware inventory typically includes at least double the quantity of each item based on the maximum number of seats — this ensures there are enough plates for active service during dishwashing cycles. In larger establishments with event dining, the tableware quantity should be planned in triple.
In storage, deep plates should be stacked in piles, with no more than 20–25 plates per stack to reduce mechanical stress on the lower plates. Regular inspection of plates for scratches and cracks helps to remove damaged items in time.
Plate compatibility with food types
Deep plates used in traditional soup preparation are round, with wider rims, designed for slow enjoyment at the table. For Asian cuisine dishes — ramen, pho, Korean sundubu — narrower, deeper plates are often used to retain warm broth and prevent rapid cooling. Italian pasta and risotto bowls are slightly narrower and deeper to keep the food from spreading before eating and to preserve texture.
Washing and care
Professional deep plates are designed for dishwasher cleaning. The machine cycle at 55–85 °C temperature effectively cleans and disinfects plate surfaces. The inner rim and depth of deep plates should be checked manually after washing, as food residue can sometimes remain in hidden areas near the base of the rim.
Sets and series
Professional tableware manufacturers usually offer deep plates as part of broader series that include flat plates, dessert plates, coffee cups and bowls. Using a single series ensures visual consistency in table settings and simplifies reordering when some items break or wear out.
Purchasing and planning for deep plates
Purchasing deep plates should be planned according to the restaurant type and number of seats. It is most cost-effective to order plates in larger batches from a single series, ensuring visual consistency and the ability to replenish stock with identical plates. Before purchasing, it is important to confirm whether the chosen series is in continuous production or limited — continuous series allow for reordering for years without design changes.
Stacking and transporting plates
Proper stacking of deep plates prevents mechanical damage. No more than fifteen to twenty plates should be placed in a single stack to avoid excessive weight on the lower plates. For transport within the kitchen, plate trolleys or special holders are recommended to prevent impacts and shaking. When unpacking new plate shipments, each plate should be carefully inspected for integrity before first use.
Professional plates and interior concept
The shape, colour and surface finish of deep plates directly align with the restaurant’s interior concept. White porcelain plates are universal and suitable for any style. Dark grey or graphite plates fit industrial or minimalist-style establishments. Coloured or hand-painted plates are ideal for ethnic or themed restaurant table settings, creating an unforgettable dining experience.
The service life of professional tableware in the HoReCa sector depends on the manufacturer’s quality, washing intensity and storage conditions. High-quality porcelain plates with reinforced glaze can last three to seven years with intensive use. Planning for tableware replacement is necessary to maintain the aesthetic consistency of the table setting — replacing all plates at once is an advantage compared to gradual replacement with new models.
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.
