Smallwares & Tabletop

Smallwares are all the hand tools, utensils, containers, and tabletop items your staff uses daily - from knives and ladles to storage bins and server trays. 

They may cost less than big equipment, but their durability and usability directly affect workflow and food-safety.

You’ll want multiples of high-use items so service isn’t slowed waiting for cleaning or replacements. One industry checklist highlights prepping for flush changes and backups.

Over-buying some low-use items wastes space, so plan based on menu, shifts and wash cycle.

Stainless is best for durability, high heat, heavy duty use and visibility in a pro kitchen; plastic (food-grade, BPA-free) works for cold storage and back-of-house tasks.

But whichever material you pick, make sure items are NSF-listed and match your cleaning schedule.

Replace tools when performance drops (warped pans, dull knives), when food-safety risk rises (deep gouges in boards harbour bacteria), or when wear causes delays. 

Routine inspection saves money and trouble compared to service interruptions or safety violations.

Prioritise durability for your workhorses (e.g., chef’s knives, stock-pots), then buy “value” for low-abuse items. Focus on certified materials, buy in bulk when appropriate, and track use so you don’t over-stock.