How Choose Glassware Wisely & Handle them Efficiently
Size - Shape - Color
When looking at glassware, size is an important factor. lf you are the proprietor of a restaurant, bar, diner, hotel, or other food service industry, portion control is of utmost concern. So, in order to lower costs and maximize profits, having a glass that holds what you deem the proper amount of liquid is essential. Libbey, for example, has a large range of glassware sizes, shapes, colors, and purposes. Check out our section with Libbey glass and stemware, you will find just what you need. Determine the amount of ounces your drink will be per portion based on price and profit.
Another essential element in setting the mood for your particular venue is having the right look. Most customers like things to visually connect such as surroundings and glassware, among other things. So if you are in a very chic venue, a regular martini glass or beer mug will not suffice! You would probably dress up your cocktails by using something like a z-stem martini glass. Your beer would best be served in a tall pilsner glass or stein that is elegant enough to be served along side hi-ball and rocks glasses.
However, shape isn't the only factor in creating, serving, and setting the mood with stemware. Color can be just as exciting and change the ambiance as quick as the glassware's shape. By using glassware and stemware that has a nice light blue, green, or red hue can dramatically change the look of mixed drinks and martinis! So, try changing shapes and colors for an even more spectacular effect.
Proper Glass Handling
One of the quickest ways for your profit margins to plummet is by having to constantly replace broken, cracked, or other wise malfunctioned glassware and stemware. Some factors that can lower profit margins include: sudden temperature changes, dropping and breakage, and etching from dishwashers. So for higher profit margins and safety, make sure you are handling your glassware and stemware properly.
- Sudden temperature changes - No hot liquids in cold glasses and vice versa
- Hard water and soap can lead to etching - this is where the hard water and soap have scratched the glass in the dishwasher making them look dirty
- Handle your glassware and stemware carefully.
- Avoid glass-on-glass contact.
- Do not stack your glassware, or carry them in bouquets.
- When bussing tables, use a glass rack so that each glass has its own compartment.
- Before re-stocking your glassware, make sure they are completely dry, this will help prevent slippage
- Do not place a closed glass container with liquid in it, in the freezer, the liquid may expand and break the glass. (However, freezing a beer mug is generally ok, as long as the beer poured into it is cold too!)
Thicker glass with a beaded or rolled rim is less likely to break. Heat treated glass is also more durable. Straight edged glasses are less likely to break than curvy or flared glasses.
Have an adequate backup supply of glasses for rush periods. To avoid thermal shock, which can result in easily cracked or shattered glass, never place recently washed glasses into service. Let glasses stand long enough to reach room temperature.