Food and beverage service equipment include all pieces of equipment for the furniture. Cutlery, crockery, glassware, and Linen are used by the guests and the staff in the service area.

A wide range of food and service equipment is available in the market to suit the requirements of various styles of foodservice operations.

Food and beverage service equipment play an important role to elevate the guest experience to complement the outlet theme and to build the mood of the guests.

Here is a list of food and beverage service equipment

food and beverage service equipment list

In this guide, we will discuss the 9 Types of food and beverage service equipment list.

Restaurant set up with F&B equipment

Table of Content

1. Furniture

Dining room furniture is available in many shapes, sizes, materials, colors, textures, and designs. All of these f&b service equipment must be taken into account while selecting them. so that the furniture blends with the decor of the food service area. Furniture occupies most of the service area, so these should be arranged carefully for maximum space utilization.

Types of F&B furniture

Table
Chair
Sideboard

1. Table

Restaurant tables are generally divided into two section

A) Tabletops: They come in an assortment of sizes and shapes, of different materials such as wood, mica, glass, and stone. Woodentops are used in upscale restaurants as they look elegant and rich.

B) Tablebases: They are holding posts of the tables and come in a variety of designs that are selected to best match the theme and design of the dining area. Round table bases give a roomier feel underneath.

2. Chair

Types of chairs used in F&B service:

Wood frame chair

A) wood frame chairs: offers a distinct style and brings out a sense of tradition and class to the establishment. Wooden chairs are a favourite among steak houses, family-style, and fine dining restaurants. The natural colours and grain in the wood add a classy and elegant accent to the theme.

B) Metal chairs: will typically project a more modern and sleek look than wooden chairs. Metal restaurant chair are painted and come in a wide variety of seat cover and backrest cover option

C) High chair and booster seats: High chair and booster seats are a necessity in most food service establishments and restaurants for children. High chairs are available in wood and plastic and come in a variety of finishes and colours.

D) Banquet chair: The chairs chosen should be stackable, comfortable, strong and sturdy as they will be transported frequently from place to place.

The standard size of chairs

Height of the chair (from floor to the seat) 18
From floor to the top of the chair 39
Depth of the chair 18

3. Sideboard (Dummy waiter)

Foodservice personnel will not be able to extend quick service and work efficiently without a sideboard. It holds all the necessary cutlery crockery, holloware, menu card, checks pad, accompanying sauce, that are required during service.

Sideboard (Dummy waiter)

The following items are kept on the sideboard

Soup spoons
Fish knives and forks
Dessert spoons and forks
Large knives and forks
Service spoon and forks
Tea and coffee spoons
Underliner
Glassware
Napkins
Sugar bowls with tongs
Cups and saucers
Cruets
Ashtrays
Paper napkins
candle stand
trays

2. Linen

The linen in the foodservice area covers tablecloths, napkins, tray cloths. slip cloths, buffet cloths, waiter’s cloth, tea cloths

Different types of linen used in food and beverage service/restaurant

Tablecloth
Napkins
RoseSlip cloth
Tray cloth
Buffet cloth
Satin cloth
Tea cloth

Tablecloth: All tables with wooden tops are covered with tablecloths to enhance the dining area. Plain tables can quickly be transformed into formal dining seating with the use of tablecloths. Tablecloths are generally used in fine dining restaurants. The colour of the tablecloth must go well with the colour scheme of the interior.

Napkins: These are for guest use normally kept folded at each cover and unfolded and spread on laps of guests by the service staff or by the guest themselves. Napkins are available in many attractive colours. Each restaurant use napkins of a different colour for proper control.

The standard size of napkins

18 × 18 For lunch
20 × 20 For dinner

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Different types of Napkin folding used in restaurant

Bishop’s mitre
Cock’s comb
Cinderella shoe
Cone
Candle
Fan
Sail
Pocket

RoseSlip cloth: It is used to cover the soiled tablecloths during operations. The size of the cloth should be adequate enough to cover the surface of the table with a fall of a few inches. This cloth is thin as compared to the material of the tablecloth and can be washed frequently.

Waiter,s cloth: It is used by waiters extensively during service. The edges of dishes are wiped with this cloth, when necessary. While carrying dishes to the table, this cloth is folded and kept under the dish.

Tray cloth: All trays and salvers should be lined with tray cloths for better presentation and good grip for items being carried

Buffet cloth: Foodservice operations use buffet cloths of various sizes to cover the buffet tables

Satin cloth: This cloth is draped around the front side of the buffet table, primarily to cover the leg and to make the buffet counter attractive

Tea cloth: This is used exclusively for wiping cutlery and crockery. The cloth should be lint-free and changed frequently.

3. Crockery

Crockery includes all items of earthenware or chinaware such as plates, cups and saucers, pots, vases. The following are the different types of chinaware available in the market

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Different types of crockery in food and beverage service

Earthenware
bone china
Porcelain
Stoneware

Earthenware

It is made of 25 per cent ball clay, 25 per cent kaolin or clay, 15 per cent china stone, and 35 per cent flint. The advantage of earthenware is that it is cheaper, but it is easily chipped or cracked and much heavier than

bone china.

Bone china It is made of 25 per cent china clay, 25 per cent china stone, and 50 per cent calcium phosphate. It is strong and translucent. It looks beautiful and is very expensive. Nowadays, manufacturers have introduced crockery which has qualities of bone china but is less expensive, Such crockery e Available under a variety of trade names such as Vitrex, Vitrock, Steelite, and so on. They are stronger than earthenware and less expensive compared to bone china.

Porcelain

It is made of 50 per cent china clay, 25 per cent quartz, and 25 per cent feldspar (aluminosilicate mineral). It is vitreous and translucent, with a grey or blue tinge. It is used in oven-to-tableware dishes.

Stoneware

It is hard, tough, and vitreous crockery, fired at a high temperature. It is heavy and available in bright colours, suitable for restaurants where bright colour crockery is required.

Different types of crockery and their size and use

S.no	Name	Size.	Uses
1.	Quarter plate	6’’ D	Bread, cheese, underliner for bowls
2.	Half plate/fish plate/dessert plate	8’’D	Hord d’ oeuvre, fish, pasta, and savoury, sweet, and dessert
3.	Full plate/Dinner plate/joint plate	10’’ D	Main course
4.	Soup plate	8’’ D	For thick soup and breakfast cereals
5.	Soup cup	250ml	For thin soups, also known as consommé cup
6.	Soup bowls	250ml	For thick and thin soups, breakfast cereals
7.	Breakfast cup	250-300ml	For all tea and coffee served during breakfast
8.	Teacup	200ml	For tea and coffee served during the day
9.	Demitasse	100ml	For coffee served after lunch and dinner
10.	Saucer	4’’ D	Used as an underliner

For more Crockery

4. Glassware

Food and beverage service outlets use a variety of glasses for different types of drinks which call a huge investment in delicate and fragile equipment.

The style, quality, and sparkle of glass selected portray the profile of the restaurant. Glasses are named by the drinks served in Though there are many glasses for different drinks, it is better to go for limited types of glasses the may be suitable for all kinds of drinks.

Classification of glassware according to their parts

Stemware
footed ware
Tumbler

Stemware: It is basically a bowl without a stem or foot. Its sides may be straight, widened, or curved. Examples: Rock glass, old-fashioned, highball, Collins, juice glass, and so on

footed ware: In this type, the bowl sits directly on a base or foot without the stem. Bowl and base may come in a variety of shapes. Examples: brandy balloon, beer goblet.

Stemware: It refers to glasses that have all three parts-bowl, base, and stem. In this type, the stem connects the bowl with the base or foot. Examples: red wine glass, white wine glass, Champagne saucer, Champagne flute, Cocktail glass, and so on.

Types of glassware used in F&B service

F&B service outlets use different types of glassware for various types of drinks.

For more Different types of glassware used in food and beverage service

5. Tableware

The term tableware refers to all pieces of flatware, cutlery, and hollowware.

food and beverage service equipment-tableware

Flatware: Flatware in catering parlance means all forms of spoons and forks. However, cutlery is the common term used frequently in the hotel industry to refer to spoons, forks, and knives used for eating.

Cutlery: Cutlery denotes all types of knives and other cutting equipment used in the dining area. Cutlery is available in various designs in silver, and stainless steel material.

Holloware: This refers to all tableware other than cutlery. It includes pots, jugs, platters, a buffet dish, finger bowls, wine chiller, straw holder.

Silverware: The silverware is made of Electro Plated Nickel Silver (EPNS). These are made from an alloy of brass, zinc, stainless steel or nickel with silver plating of 10 to 15 microns. Silverware includes spoons, forks, knives, hollowware, drinkware, tongs, an ice bucket, and a salver.

Different types of cutlery and their uses

S.no	Cutlery	Uses
1.	Soup spoon	For thick soups
2.	Dessert spoon	For thin soups, breakfast cereals
3.	Service spoon and fork	Transferring of dishes from the container onto the guest’s plate
4.	Teaspoon	Tea, coffee, juice served with accompaniments, fruit cocktails, sweets served in coupes or glass bowls
5.	Coffee spoon	For coffee served in demitasse after lunch or dinner
6.	Egg spoon	Used with boiled eggs (smaller than a teaspoon and bigger than a coffee spoon, teaspoon maybe used in place of egg spoon)
7.	Side knife	Placed on the side plate for bread, toast, rolls, cheese
8.	Fish knife and fish fork	For all fish dishes, hors d’oeuvre varies
9.	Small knife and fork	Vegetable, savoury, and meat dishes if not served as the main course
10.	Steak knife	For steaks (serrated edge)
11.	Dessert spoon and fork	For all pasta and rice except for spaghetti, for sweets
12.	Fruit knife and fork	For dessert (small knife and fork may be used in place of fruit knife and fork)
13.	Large knife and fork	For the main course
14.	Dessert spoon and table fork	Spaghetti, the spoon is placed to the left and the fork to the right
15.	Sundae spoon	Ice cream or any shakes with ice cream served in a tall glass
16.	Ice cream spoon	For ice cream served in coupes, most hotels use a teaspoon in place of ice cream soon

6. Miscellaneous

Some examples of miscellaneous are:

Trays, salvers, water jag, bread basket, butter dish, cruets, bud vase, menu stand,

food and beverage service equipment- bud vase

7. Disposables

Disposables are extensively used in all types of catering operations, though the degree of usage is varied.

Types of F&B outlets use disposable:

Flight catering
Industrial catering
Fast food outlets
Off-premises catering
Coffee shops
Takeaway counters

use more disposables to reduce labour and laundry costs, initial investment, and breakages.

A wide range of disposables is available in different colours, sizes, qualities, and prices to suit the needs of catering operators.

food and beverage service equipment - disposable

Disposable placemats – banquet table rolls coasters replace tablecloths. Disposable cups plates, knives, spoons, and forks substitute chinaware and cutlery. Paper napkins replace cloth napkins. Cling film is used to wrap up portioned food. Aluminium foil is used to wrap food to retain heat in takeaways.

8. Trolley

Trollies are used in the F&B service department for serving as well as storing. Many hotels refer to a mobile service. It is also used in elite food and beverage outlets for serving the guests, from which a dish may be dressed, prepared, carved, and flambéed in the presence of guests near their table.

It has a number of shelves and sections and burners. Trolleys are the most important thing in Guéridon service,

Let us have a look at some trollies used in the gueridon service:

Hors d’ oeuvre varies trolley
Salad trolley
Food preparation trolley
Carving trolley
Flambe trolley
Sweet trolley
Cheese trolley
Liqueur trolley

For more Please visit: Gueridon service in restaurants

9. Chafing Dishes (Chafers)

Chafing dishes are an essential addition to any F&b service establishment, they also come under food and beverage service equipment to keep food hot and ensure food safety. Chafing dishes are mostly used in the banquet department.

Now look at some types of chafing dishes used in F&B service outlets:

Types of chafing dishes

Marmite Chafers
Coffee Chafer Urns
Standard Chafing Dishes
Disposable Chafing Dishes
Drop-In Chafers:
Chafer Griddles

For more about chafing dishes visit: Guide to Chafing Dishes

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9 Types of food and beverage service equipment

food and beverage service equipment list