Define the place setting
List exactly what the offer includes: plates, glasses, cutlery, serving pieces and any decorations. Photograph a table using those items to avoid misunderstandings.
Start with a collection you can replenish. Check food-contact suitability and cleaning instructions for each item. Do not use decorative-only pieces for food.
Budget for spares and crates
A €3,000 budget for 100 place settings is an assumption to check with suppliers. Add crates, dividers, shelving and washing and drying facilities.
Keep replacement pieces so one broken glass does not immediately reduce a package’s capacity. Number crates and label their contents to make counting easier.
Charge for preparation time
Worked example: 30 orders at €250 produce €7,500 in revenue. Stock, washing, travel, breakages and labour still need to be paid.
Time the preparation and restocking of a 100-place-setting order. Separate equipment, washing, delivery and setup prices. State whether items can be returned dirty and how they should be packed.
Reserve actual quantities
If you own 100 glasses and reserve 80, only 20 remain before allowing for breakages or washing. Two customers cannot each book the full collection.
- Confirm quantities and item references before packing.
- Count departures against an inventory for each crate.
- Separate missing, broken and dirty items on return.
- Wash, dry and inspect before restoring available quantities.
Prevent return disputes
Publish replacement charges, deposit terms and the counting process before booking. Keep evidence for inventory differences or deductions.
Check insurance for storage, transport and rental. Give caterers and venues a short sheet with photos, quantities, prices and delivery area. Track the orders they bring before buying more collections.