9 Types of food and beverage service equipment

Food and beverage service equipment encompasses all essential items used in the service area, from furniture and cutlery to glassware and linen. These items not only support the functional aspects of food service operations but also enhance guest experiences, align with the outlet’s theme, and contribute to an inviting ambience.

In this guide, we provide a detailed overview of 9 key types of food and beverage service equipment to help you better understand their importance and applications in hospitality.

Food and beverage service equipment is essential for efficient operations in the hospitality industry. Here’s a detailed infographic showcasing the key types of equipment.

List of Equipment with Sizes and Uses:

Item	Size	Use
1. Dinner Plate	10 inches (D)	Serving main courses
2. Soup Plate	8 inches (D)	Thick soups, breakfast cereals
3. Side Bowl	4-5 inches (D)	Serves accompaniments like dips
4. Breakfast Cup	250-300 ml	Tea and coffee during breakfast
5. Soup Cup	200-250 ml	Thin soups, consommés
6. Water Goblet	240-300 ml	Serving water
7. White Wine Glass	180-240 ml	Serving white wine
8. Red Wine Glass	250-300 ml	Serving red wine
9. Champagne Flute	150-200 ml	Serving champagne and sparkling wine
10. Beer Mug	400-500 ml	Serving draft and bottled beer
11. Highball Glass	250-300 ml	Serving cocktails and mocktails
12. Old Fashioned Glass	200-250 ml	Serving whiskey, spirits, and short drinks
13. Soup Spoon	7–8 inches	Consuming soups
14. Dessert Spoon	6.5–7 inches	Eating desserts and cereals
15. Fish Knife	7–8 inches	Cutting and deboning fish
16. Steak Knife	22. Sideboard	Cutting steaks and tough meats
17. Butter Knife	6–7 inches	Spreading butter
18. Service Tray	Various sizes	Carrying dishes and drinks
19. Sugar Bowl	Small	Serving sugar with tea or coffee
20. Dining Table	Standard sizes	Serving meals, central to dining setup
21. Banquet Chair	Stackable	Seating for banquets and events
22.Sideboard	4-6 ft in length	Storage for cutlery, crockery, and napkins
23. High Chair	approx. 22 inches seat height	Seating for children
24. Tablecloth	Varies by table	Covers and decorates tables
25. Slip Cloth	Thin	Covers soiled tablecloths during service

Detailed Explanation of food and beverage service equipment list Categories

Detailed explanations of each 9 types of F&B types of equipment, their significance, and practical applications follow below.

1. Furniture

A) Tables: Tables form the centrepiece of any dining setup, and their design should align with the overall theme of the restaurant.

• Tabletops: Available in various shapes (round, square, rectangular) and materials (wood, mica, glass, stone).
• Wooden tops: are highly preferred in upscale restaurants for their timeless elegance and sophisticated appeal.
• Glass tops: add a modern and sleek look, while stone tops are durable and luxurious.
• Tablebases:
  • Serve as the supportive structure for tabletops.
  • Round bases provide more legroom and contribute to a spacious feel.
  • Designs and materials vary, ensuring they complement the decor.

B) Chairs: Comfortable seating enhances the guest dining experience, making the choice of chairs crucial.

• Wood Frame Chairs: Offer a classic, traditional look, popular in fine dining, family-style restaurants, and steakhouses. Their natural wood grains and colours add warmth and sophistication.
• Metal Chairs: Ideal for modern or minimalist decor. Available in various finishes with customizable seat and backrest covers for added comfort.
• High Chairs and Booster Seats: Essential for families with children. Available in wood or plastic, with a range of finishes to match the restaurant’s theme.
• Banquet Chairs: Stackable, lightweight, and durable, these chairs are practical for banquet and event setups.

Standard Chair Dimensions:

• Height (floor to seat): 18 inches
• Height (floor to top of chair): 36 inches
• Depth: 18 inches

C) Sideboard (Dummy Waiter): A sideboard is an essential piece of furniture that acts as a service assistant. It provides storage space for all the items needed during food service, ensuring seamless and efficient operations.

Functions of a Sideboard:

• Holds cutlery, crockery, glassware, and napkins.
• Stores menu cards, service trays, and condiment sets.
• Acts as a preparation area for garnishing dishes and setting up trays.

Items Typically Stored on a Sideboard:

• Cutlery: Soup spoons, dessert spoons, fish knives, service spoons, etc.
• Crockery: Underliners, cups, and saucers.
• Glassware: Water goblets, wine glasses, etc.
• Napkins: Cloth and paper napkins.
• Miscellaneous: Sugar bowls, cruets, ashtrays, candle stands, and trays.

D) Other Furniture Items

• Dining Tables: Come in various sizes and shapes to accommodate different seating arrangements.
• Banquet Tables: Foldable and easy to transport, designed for large gatherings.
• High Chairs: Adjustable options for children ensure safety and comfort.

2. Linen

Linen plays a vital role in enhancing the aesthetics and functionality of a food service area. It includes items like tablecloths, napkins, tray cloths, slip cloths, buffet cloths, waiter’s cloths, and tea cloths. Each type serves a specific purpose, contributing to a polished dining experience.

Types of Linen Used in F&B Service

1. Tablecloths
2. Napkins
3. Slip Cloths
4. Tray Cloths
5. Buffet Cloths
6. Satin Cloths
7. Tea Cloths

Detailed Overview of Linen Types

1. Tablecloths

Tablecloths are essential for covering tables, particularly wooden ones, to elevate the decor of the dining area. They help transform plain tables into formal dining setups, making them a staple in fine dining restaurants.

Key Features:

• Enhance the dining area’s aesthetic appeal.
• Protect table surfaces from spills and scratches.
• Available in various colours and patterns to match the restaurant’s interior theme.

2. Napkins

Napkins are indispensable for maintaining guest comfort and hygiene. They are typically folded and placed at each cover and can be unfolded by guests or service staff to be spread on laps.

Key Features:

• Available in a variety of colours to match the restaurant’s branding.
• Ensure cleanliness and convenience for guests.

Standard Sizes:

• Lunch Napkins: 18 × 18 inches
• Dinner Napkins: 20 × 20 inches

Popular Napkin Folding Styles:

• Bishop’s Mitre
• Cock’s Comb
• Cinderella Shoe
• Cone
• Candle
• Fan
• Sail
• Pocket

3. Slip Cloths

Slip cloths are thin overlays used to cover soiled tablecloths during operations. These are practical for quick changes and maintain the table’s appearance during service.

Key Features:

• Lightweight and easy to wash.
• Sized to cover the table surface with a slight overhang.

4. Waiter’s Cloths

Waiter’s clothes are extensively used by service staff during operations.

Uses:

• Wiping the edges of dishes for presentation.
• Carried folded under dishes while serving to ensure hygiene and prevent spills.

5. Tray Cloths

Tray cloths are essential for lining trays and salvers, providing better grip and enhancing presentation.

Key Features:

• Prevent items from slipping during transport.
• Add a professional touch to food and beverage service.

6. Buffet Cloths

Buffet cloths are used to cover buffet tables, ensuring a clean and polished look during service.

Key Features:

• Available in various sizes to accommodate different table dimensions.
• Protect tables while enhancing the buffet’s visual appeal.

7. Satin Cloths

Satin cloths are decorative overlays used primarily for buffet tables.

Uses:

• Draped around the front of buffet tables to hide legs.
• Add elegance and a luxurious feel to the buffet setup.

8. Tea Cloths

Tea cloths are specifically designed for wiping cutlery and crockery.

Key Features:

• Lint-free material ensures a spotless finish.
• Regularly changed to maintain hygiene standards.

3. Crockery

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

Different types of crockery in food and beverage service

1. Earthenware
2. bone china
3. Porcelain
4. Stoneware

1. 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.

2. 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 is 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.

3. 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.

4. 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.

Common Types of Crockery List in F&B Service

1. Dinner Plate: Size: 10 inches – Used for serving main courses.
2. Bread and Butter Plate (B&B Plate): Size: 6 inches – For serving bread, butter, or small side dishes.
3. Half Plate: Size: 7–8 inches – For serving smaller portions or appetizers.
4. Soup Plate: Size: 8–9 inches – Wide and shallow, used for soups, stews, or pasta.
5. Salad Plate: Size: 7–8 inches – For serving salads, light appetizers, or small courses.
6. Dessert Plate: Size: 7–8 inches – Slightly smaller than the dinner plate, used for desserts like cakes, pastries, or fruits.
7. Cup and Saucer: Size: Cup holds 6–8 oz, paired with a saucer – For tea, coffee, or hot beverages.
8. Pasta Plate: Size: 10–12 inches – Shallow, wide plate with raised edges, ideal for pasta dishes.
9. Ramekin: Size: 2–6 oz – Small round dish used for individual servings like soufflés, custards, or dips.
10. Gravy Bowl: Size: 6–12 oz – Small vessel used for serving sauces or gravies.
11. Platter: Size: 12–18 inches – Large serving dish for presenting family-style dishes like roasts, platters of appetizers, or shared meals.
12. Pie Dish: Size: 8–10 inches – Round with a deep rim, used for baking and serving pies.
13. Cereal Bowl: Size: 5–7 inches – Ideal for serving cereals, oatmeal, or soups.
14. Rice Bowl: Size: 5 inches – Deep bowl for serving rice, small side dishes, or portions of food.
15. Mug: Size: 10–16 oz – Used for hot beverages like coffee, tea, or hot chocolate.
16. Coffee Cup: Size: 6–9 oz – Typically paired with a saucer, used for serving coffee.

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 the 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 that may be suitable for all kinds of drinks.

Classification of glassware according to their parts

1. Stemware
2. Tumblers
3. Footed Glassware
4. Stemless Glassware
5. Specialty Glassware

1. Stemware: Stemware is designed with a stem, allowing you to hold the glass without touching the bowl. This feature helps maintain the beverage’s temperature and enhances its aroma. Commonly used for wine, champagne, and cocktails, stemware adds elegance to any occasion.

2. Tumblers: Tumblers are flat-based glasses typically used for spirits, cocktails, or non-alcoholic drinks. These glasses are versatile and come in different shapes, such as highball, lowball, and rocks glasses, making them perfect for everyday or casual use.

3. Footed Glassware: Footed glassware features a base that elevates the bowl, offering both stability and a refined look. It’s used for beer, desserts, and speciality drinks, examples are Brandy Snifters, Parfait Glasses. The footed design adds a formal touch, making it ideal for elegant gatherings and high-end dining experiences.

5. Specialty Glassware: Speciality glassware includes glasses tailored for specific drinks, like margarita glasses, beer mugs, and hurricane glasses. Each is designed to enhance the presentation and experience of its respective beverage, offering the perfect fit for cocktails or speciality drinks.

Common Types of Glassware in F&B Service

1. Water Glass: Size: 10–12 oz – Used for serving water, often taller and wider than other glasses.
2. Wine Glass (Red Wine Glass): Size: 12–16 oz – With a wider bowl to allow the wine to breathe, used for red wines.
3. Wine Glass (White Wine Glass); Size: 8–12 oz – Smaller with a narrower bowl to preserve the delicate aromas of white wines.
4. Champagne Flute: Size: 6–8 oz – A tall, slender glass used for serving sparkling wines or champagne, designed to maintain the bubbles.
5. Champagne Coupe: Size: 6–8 oz – A wide, shallow bowl, traditionally used for champagne or cocktails, but less common today.
6. Cocktail Glass (Martini Glass): Size: 6–8 oz – A wide, stemmed glass used for serving cocktails like martinis, with a conical shape.
7. Rocks Glass (Old Fashioned Glass): Size: 8–10 oz – A short, wide glass used for serving spirits on the rocks or cocktails like Old Fashioned.
8. Highball Glass: Size: 8–12 oz – A tall, narrow glass used for serving mixed drinks like gin and tonic or whiskey and soda.
9. Tom Collins Glass: Size: 10–14 oz – A tall glass used for serving tall cocktails, particularly gin-based drinks.
10. Tumbler Glass: Size: 10–12 oz – A low, wide glass used for serving drinks like whiskey, rum, or cocktails.
11. Pint Glass: Size: 16–20 oz – A glass commonly used for serving beer, especially in pubs or casual dining.
12. Beer Mug: Size: 16–20 oz – A sturdy, handle-equipped glass used for serving draft beer, typically in pubs.
13. Irish Coffee Glass: Size: 6–8 oz – A tall glass with a handle, used for serving coffee-based drinks like Irish coffee.
14. Shot Glass: Size: 1–2 oz – A small glass used for serving spirits in small quantities, typically for shots.
15. Cordial Glass: Size: 2–3 oz – A small, stemmed glass used for serving liqueurs or dessert wines.
16. Brandy Glass (Snifter): Size: 8–12 oz – A short, wide-bottomed glass with a narrow opening, used for serving brandy or other strong spirits, allowing the aromas to concentrate.
17. Hurricane Glass: Size: 12–16 oz – A tall, curved glass used for serving tropical cocktails, typically garnished with fruits.
18. Frosted Glass; Size: 8–16 oz – A glass with a frosted finish, often used for cocktails or drinks like margaritas or daiquiris.

Notes:

Glassware is an essential element in the service of drinks, as it enhances the drinking experience by preserving the flavors, aromas, and presentation of beverages.

Sizes may vary slightly depending on the establishment or region, but these measurements are standard for the mentioned glassware types.

5. Tableware

Tableware refers to all the items used for setting the table, serving food, and dining. It includes flatware (Spoon, forks), cutlery (knives, forks, spoons), and hollowware (bowls, pitchers, teapots).

1. Flatware: Flatware includes all the spoons, forks, and knives used during meals. While cutlery is the common term in the hotel industry for all eating utensils like spoons, forks, and knives, flatware specifically refers to these tools used for eating.
2. Cutlery: Cutlery refers to all the utensils used for eating and cutting food, like knives, forks, and spoons. It’s made from materials like stainless steel or silver and comes in different designs for various occasions, from casual to formal.
3. Holloware: Holloware refers to serving items that are hollow, such as pots, jugs, platters, and bowls. These items are used to serve and present food and drinks, like wine chillers and buffet dishes, and are not used for eating directly.
4. Silverware: Silverware refers to utensils and serving pieces made from silver or silver-plated materials. Silverware includes spoons, forks, knives, and items like teapots, ice buckets, and drinkware. These items are used in fine dining and are known for their elegant appearance and durability.

List of Tableware

Flatware

1. Dinner Knife (8-9 inches)
   Used for cutting and eating main courses like meat or vegetables.
2. Dinner Fork (7-8 inches)
   Used for eating main courses, typically with a knife.
3. Soup Spoon (7-8 inches)
   Used for eating soups, broths, or cereals.
4. Salad Fork (6-7 inches)
   Used for eating salads or side dishes.
5. Teaspoon (5-6 inches)
   Used for stirring tea or coffee, or eating desserts like pudding.
6. Dessert Fork (6-7 inches)
   Used for eating cakes, pies, or other desserts.
7. Butter Knife (6 inches)
   Used for spreading butter on bread or rolls.

Cutlery

1. Steak Knife (8-10 inches)
   Used for cutting through tough meats, especially steaks.
2. Fish Knife (7-8 inches)
   Used for cutting and eating delicate fish fillets.
3. Fruit Knife (5-6 inches)
   Used for cutting fruits or delicate items.
4. Dessert Knife (7 inches)
   Used for eating cakes, pastries, or other desserts.

Holloware

1. Wine Chiller (Varies)
   Used for chilling wine or champagne at the table.
2. Teapot (12-15 oz)
   Used for serving hot tea to multiple guests.
3. Coffee Pot (20-32 oz)
   Used for serving coffee in formal or casual settings.
4. Serving Bowl (8-12 inches)
   Used to serve large portions of food, such as salads or side dishes.
5. Gravy Boat (10-12 inches)
   Used for serving gravy or sauces alongside meals.
6. Punch Bowl (3-5 quarts)
   Used for serving punch or large beverages at events or parties.

Silverware

1. Silver Spoon (6-7 inches)
   Used for eating soups, desserts, or stirring beverages in fine dining settings.
2. Silver Fork (7-8 inches)
   Used for eating food during formal dining, especially main courses.
3. Silver Knife (8-9 inches)
   Used for cutting and eating food during formal meals.
4. Silver Teapot (12-15 oz)
   Used for serving tea in fine dining, adding elegance to the setting.
5. Silver Ice Bucket (3-4 liters)
   Used for chilling bottles of wine or champagne in formal settings.

These items are typically used for specific purposes in formal dining and are made of various materials, including stainless steel, silver, and silver-plated metals, depending on the setting and service level.

6. Miscellaneous 

Miscellaneous refers to the various items used in the food and beverage service that do not fit into standard categories like crockery, flatware, or glassware. These items are essential for specific tasks and can range from items used in serving to those used for decor or customer service.

Here’s a list of 12 common miscellaneous items used in food and beverage service:

1. Salt and Pepper Shakers
   Used to serve salt and pepper to guests at the table. These are usually made of glass or stainless steel and are around 3-5 inches tall.
2. Sugar Bowl
   A small bowl used for serving sugar, typically around 3-4 inches in diameter, often accompanied by a small spoon.
3. Tray
   Used to serve food and drinks. Standard trays are about 16×24 inches, while larger trays may be 24×36 inches for buffet-style events.
4. Water Pitcher
   Used for serving water to guests. A standard pitcher typically holds 32-48 ounces, making it easy to refill glasses without frequent trips to the kitchen.
5. Ice Bucket
   Holds ice at the table or bar to chill beverages. Ice buckets usually have a 2-4 quart capacity and may include tongs or scoops for serving.
6. Menu Holder
   A stand or folder used to display menus for guests. Menu holders typically measure 8.5 x 11 inches (letter size).
7. Napkin Rings
   Decorative items used to hold napkins in a neat and stylish way, typically measuring 1.5-2 inches in diameter.
8. Wine Cooler
   Used to chill wine, typically with a 3-5 liter capacity. Wine coolers are often made from stainless steel or silver for insulation.
9. Coasters
   Placed under glasses to prevent moisture from damaging the table. Coasters typically measure 4 inches in diameter or 4×4 inches in square form.
10. Serving Cart
    A cart used for serving food or drinks, typically 24×36 inches in size with multiple tiers for dishes, drinks, and condiments.
11. Bottle Opener
    A tool used to open beer bottles and other sealed bottles. Bottle openers typically range from 3-6 inches in length and are made from stainless steel or wood.

These miscellaneous items are essential for proper service in various dining settings, contributing to both functionality and aesthetics in food and beverage service.

7. Disposables

Disposables refer to single-use items that are used during food and beverage service and then discarded. These items are designed for convenience, hygiene, and cost-effectiveness, especially in casual or high-volume service settings. They are ideal for quick service environments like fast food, takeout, or buffet-style dining.

Here’s a list of 6 common disposables used in food and beverage service:

1. Paper Plates
   Used for casual dining, takeout, or picnics. Available in sizes ranging from 7 to 12 inches in diameter.
2. Plastic Cutlery
   Includes spoons, forks, and knives made of plastic for fast food or takeout. Typically around 6-8 inches in length.
3. Paper Napkins
   Commonly used for cleaning hands and faces in casual dining settings. Usually 10×10 inches or 12×12 inches when unfolded.
4. Plastic Cups
   Used for cold beverages like soft drinks or water, typically available in 8 oz, 12 oz, and 16 oz sizes.
5. Takeout Containers
   Used for packaging food for takeout or delivery. Common sizes include 8×8 inches for small meals and 12×12 inches for larger portions.
6. Foil Trays
   Often used for baking or packaging hot food. Common size is 9×13 inches for larger meals or casseroles.

These disposables help ensure efficiency and convenience, especially in high-volume or casual dining environments.

8. Trolley

Trolleys are widely used in the food and beverage service industry for both serving and storing items. These mobile units make it easier for staff to move food, beverages, and other essentials around the restaurant or dining area. They are particularly useful in settings where flexibility, efficiency, and the ability to serve guests directly are important.

Trolleys serve a variety of functions and come in different types for different service styles. They are commonly seen in hotel restaurants, banquet halls, and fine dining establishments, where they are used for both presentation and convenience.

Here are some common types of trolleys used in food and beverage service:

1. Hors d’Oeuvre Trolley
   Used to serve appetizers or small dishes. The trolley is equipped with different types of hors d’oeuvres that guests can choose from.
2. Salad Trolley
   A mobile trolley for serving fresh salads, usually with an assortment of toppings and dressings that are added at the table.
3. Carving Trolley
   Equipped with a carving station for serving meats, such as roast beef or turkey, directly to guests, often with the server carving the meat in front of them.
4. Flambé Trolley
   A special trolley with a burner used for flambéing dishes at the table, offering a theatrical and dramatic presentation of food preparation.
5. Sweet Trolley
   Used to serve desserts, typically featuring a variety of sweet treats that guests can choose from directly at their table.
6. Cheese Trolley
   A trolley filled with a selection of cheeses, often presented in fine dining settings, allowing guests to choose their preferred types of cheese.
7. Liqueur Trolley
   Used for serving liqueurs and after-dinner drinks. The trolley often comes with glassware, ice, and a selection of spirits for guest choice.
8. Beverage Trolley
   A mobile unit for serving drinks like tea, coffee, or cocktails. It is equipped with necessary supplies like cups, glasses, and condiments.
9. Room Service Trolley
   A trolley used for delivering food and beverages to guest rooms in hotels or resorts. It typically has compartments to keep the food warm and organized.

Trolleys are an essential part of many service styles, enhancing both the efficiency and the presentation of food and beverages in a variety of dining environments.

9. Chafing Dishes (Chafers)

Chafing Dishes (Chafers) are used in food and beverage service to keep food warm during buffets or large events. They consist of a shallow pan or tray placed over a heat source (like a fuel canister or electric heater) to maintain food temperature without overcooking it. Chafing dishes are commonly used in hotels, banquet halls, and catering events.

Here are common types of Chafing Dishes and their uses:

1. Standard Chafing Dish
   Used for general buffet-style service, ideal for large quantities of food.
2. Round Chafing Dish
   Often used for soups, stews, or pasta dishes, offering a more compact design.
3. Square Chafing Dish
   A modern option, perfect for upscale presentations.
4. Roll-Top Chafing Dish
   It features a hinged lid for easy access and is ideal for formal events.
5. Sterno Chafing Dish
   Uses Sterno fuel cans to generate heat, which is great for outdoor events.
6. Electric Chafing Dish
   Powered by electricity for consistent and controlled heating.
7. Half-Size Chafing Dish
   A smaller option for limited space or serving smaller portions.
8. Food Warmer Chafing Dish
   Designed to maintain the temperature of hot dishes like soups or curries.

Chafing dishes are essential for keeping food at the right temperature in buffet and catering settings, offering convenience and efficiency.

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