Description
YORULMAZ AMBALAJ · PRODUCT DETAILS
Black Fork Meal Sets for 25, Packed in Groups of Five
Yorulmaz Ambalaj offers Black Fork Meal Sets for 25, Packed in Groups of Five for keeping the items needed for one meal service together.
Product features
- Sales package: You can use the model code Total for 25 people
- Inner packaging: Groups of 5 people
- Color/appearance: Black
- Content for one person: 1 black fork, 1 napkin, 1 toothpick and 1 stick of salt
- Total content: 25 pieces of each component
Selection information for this model
The sales pack serves 25 people in total, with the sets bundled in groups for 5 people. Compare the pieces in each set with the menu. If the same guest will be served several times, calculate the total number of sets needed across all stages of the event.
Consider how the black finish will look alongside the other pieces in the serving area. Coordinating plates, napkins and the table setting completes the presentation. The appearance of the food or drink can also guide your choice of colour.
Delivery arrangement with ready meal set
A cutlery set keeps the pieces for one serving together. Check both the number of pieces in a set and the number of people the pack serves. A three-piece set does not mean a pack for three people. Check whether the forks, spoons and other pieces suit the soup, main course or dessert on your menu. If sets are individually wrapped, keep the wrapper closed when adding one to a meal pack. Use the same check before dispatch to make sure each meal includes its set.
Planning the service layout
When choosing the service product, consider the content of the menu, the presentation style and where the guests will use the product. The auxiliary parts needed for a meal served while seated at the table may be different from those for a standing event. Whether the food can be carried with one hand, the use of a serving tray, and the distance between tables also affect the preparation plan. Predetermining the required items for each stage of the menu reduces the need to search for missing items during service.
Maintain clean serving surfaces when placing products in accessible locations in the catering area. Keeping unopened packages in reserve and opening new packages as needed reduces unused products sitting out in the open. If there is more than one service point, share the stock according to need instead of collecting all the stock on one table. Having employees place items in the same order helps maintain order during busy hours. Keep the area where used products are collected separate from clean products.
Package quantity and daily usage
Don't determine the amount you need based solely on the number of guests. If the menu includes a second offering, drink replenishment or separate dessert service, more than one piece may be required for the same person. Calculate the consumption at each service stage separately and compare the total need with the package content. This approach makes it easier to track how many opened packages have been used and create a more realistic shopping list for the next event.
You can arrange products for home use with other tableware. In businesses, it is useful to create a small stock arrangement between the service counter, package preparation area and warehouse. If there are different sizes or colors on the same shelf, keep the package label visible. Doing the counting separately for open packages and closed packages allows you to more accurately see the amount on hand. Evaluate the information for each product separately, without assuming that the package quantities of different products are the same.
Storage and preparation for presentation
Keep unopened packages in a dry, clean place out of direct sunlight. Keep packaging separate from cleaning chemicals, strongly scented substances and dirty equipment. Remove crushed, cracked or noticeably deformed parts before serving. Treat the product for its intended use and follow the manufacturer's instructions on the packaging. Do not judge by appearance alone, as heating, washing or reuse conditions may vary depending on the product type.
Complementary products and order preparation
Consider a food container, a carrier bag and a drinks cup that suit your menu. Check the pack contents to see whether these items are included. Pieces in the same product range can differ in size or attachment, so check the fit. Compare the dimensions and how you will use the pieces you already have. When ordering from Yorulmaz Ambalaj, check the model, size and pack quantity together.
Frequently asked questions
Questions about the product
Is the number of parts and personality information the same?
The number of pieces describes the different equipment in a set. Personality information refers to the total service amount. Calculate your needs by checking these two information separately when shopping.
How many people is served?
This product is sold with a total serving capacity of 25 people. Inner packaging is in groups of 5. Personality information and the number of pieces in a set are different information.
What parts are included in the set?
Each person includes a black fork, napkin, toothpick and stick salt. There are 25 of each component in the sales package. Does not include spoon and knife.
How can I distribute a set of 25 people across five tables?
The set is packaged in groups of five. For five tables of five people, you can reserve an inner package for each table. Each person gets a black fork, napkin, toothpick and stick salt.
What should be taken into consideration when using it?
The meal set makes it easy to put together the items needed for a serving. When choosing, consider separately how many pieces the set consists of and how many people it is served for in total. A three-piece set does not mean a three-person package.
What should be the care and storage after use?
Keep unopened packages in a dry, clean place out of direct sunlight. Keep packaging separate from cleaning chemicals, strongly scented substances and dirty equipment. Remove crushed, cracked or noticeably deformed parts before serving.
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