In a factory canteen one thing decides everything: cost per head. In a plant serving two thousand meals a day, a fraction of a cent on a napkin becomes a serious annual figure. At the same time, whatever replaces plastic cutlery has to survive the pace of a shift — thin cutlery that snaps or falls apart when wet is no use in a canteen.
Recommendations by point of use
Shift meals
Bamboo cutlery, unprinted
The lowest unit cost; a direct substitute for plastic
Napkin dispensing
25×25 kraft napkin, 1/8 waiter fold
Fits dispensers and is economical at volume
Hand hygiene
6×8 wet wipe
The small format, the lowest cost per person
Guest and audit visits
33×33 white napkin, logo printed
Set apart from the rest of the canteen; a corporate look
Takeaway and off-site meals
Custom kit
Cutlery, napkin and wipe in one pack; distribution speeds up
Practical note
If your annual quantities are known, producing once and warehousing lowers the unit cost markedly; the printing line has its own production minimum for napkins and wipes, and a large batch already clears it.
Products
Start with whichever one you want to continue with.
