News & Guides

Menu Engineering with Plate Size and Shape

Plate size, shape and rim influence what guests think of a portion, what they are willing to pay, and how the dish photographs. A practical guide to using tableware as...

Sourcing Tableware from a Chinese Manufacturer:...

How to source ceramic and melamine tableware from Chinese manufacturers — choosing a region and factory, OEM and customisation, compliance documents, MOQ, quality control, shipping and payment terms.

How to Clean and Care for Commercial Restaurant...

A practical care routine for commercial ceramic and melamine tableware — correct wash temperatures, detergent choices, what damages glazes, and a weekly maintenance checklist.

A Guide to Giving Hand-Painted Ceramic as a Gift

Why hand-painted ceramic makes a memorable gift, how to choose the right piece for the occasion, and the care card every ceramic gift should come with.

How to Choose Bowls for a Buffet and Salad Bar

Buffet and salad bar bowls have to survive self-service, stacking, weighing and constant washing. Here is how to specify size, depth, material and quantity for a high-volume service line.

Porcelain vs Bone China: Which Is Better for Re...

Bone china and porcelain look similar on a shelf but behave very differently. A practical comparison of composition, strength, translucency, chip resistance, cost and which one suits restaurants versus retail.