Crockery and Glassware Hire

Reusable crockery and glassware help caterers serve food and drinks without relying on disposable tableware. For festivals, private functions and community events, successful hire starts with matching the items, quantities and washing arrangements to the way service will run.

Choose Tableware to Suit Your Menu

Build your hire list around each course and drinks service. Options to discuss with your supplier include dinner plates, side plates, bowls, dessert dishes, cups and saucers, water glasses and wine glasses. Include cutlery and serving pieces when checking availability.

Check plate sizes against portion sizes, serving trays and dishwasher racks. For outdoor events, confirm the venue’s glass policy before selecting drinking vessels. Where glass is restricted, ask about reusable alternatives suitable for the drinks being served.

Plan Quantities Around Peak Demand

Guest numbers provide a starting point, but service timings determine how much tableware needs to be available at once.

• Count each item needed for every course or serving period.
• Include staff meals, additional guests and a reserve for breakages.
• Allow for glasses being left on tables or carried between event areas.
• Reduce quantities through washing only where collection, cleaning, drying and restocking can keep pace.

For example, 150 guests receiving a main course and dessert need 150 dinner plates and 150 dessert plates before reserves, unless the service plan allows suitable items to be washed and reused between courses.

Organise Collection and Washing

Before supplier collection or delivery, agree on packing quantities, transport crates, access arrangements and a time to check the order. Store clean tableware in a protected area until service.

During the event, use clearly marked return points and separate food scraps, cutlery, crockery and glasses. Keep used items away from clean stock.

If washing on site, match the mobile dishwasher or trailer to expected demand. Confirm rack compatibility, staffing, drinking-quality water, drainage, power and any water-treatment needs. Follow equipment and detergent instructions, and set a cleaning schedule; the Food Standards Agency’s cleaning guidance provides practical advice on cleaning procedures and suitable products.

Agree Returns Before Booking

Confirm whether washing is included or items must be returned clean. Ask how leftovers should be removed, how items should be packed, and how missing or damaged pieces are recorded.

Keep the original crates available and assign someone to count the returns. Agree the return deadline, collection arrangements and any charges for losses, breakages or late returns before accepting the hire terms.

Prepare your enquiry with the event date, guest count, menu, service schedule and washing arrangements so the supplier can assess the quantities and equipment needed.