| Some restaurants consider using of Placemats | | | | initial price. While most suppliers sell the Placemats |
| (Table Mats) as below their status. They prefer to | | | | off the shelf, look for manufacturers who can |
| place the dining plates directly on the table linen. | | | | customize them for you. There is nothing like |
| The white or light colored table cloth represents | | | | having your emblem on them even if costs a little |
| care the establishment takes to ensure | | | | more. |
| impeccable hygiene and cleanliness. Although this | | | | There are distinct advantages if you spare a little |
| has nothing to do with the caliber of the diner, | | | | effort while procuring Table Mats for your |
| most up market restaurant believe in this practice. | | | | Restaurant. |
| These restaurants serve one or at the most two | | | | Carry a little extra stock of mats to handle |
| dinners per evening per table. With their high | | | | rush hours. Having a small stock of disposable |
| pricing, they can afford to maintain the linen | | | | paper mats will help in tiding over the sudden |
| without affecting operating margins. Also, many | | | | surge in requirement. Remember it takes time to |
| such restaurants are a part of some bigger | | | | prepare the Placemats for the Table. |
| establishment and are not entirely dependent on | | | | Replacing mats at regular intervals gives fresh |
| their billing alone for survival. If they are part of a | | | | look to your restaurant without incurring |
| large hotel, in-house laundry might be used to | | | | excessive spending on renovating. Ideally it should |
| maintaining the table cloth etc. | | | | be done once in 3 months but it should never be |
| Restaurants at lower level serve a lot more | | | | more than a year before you buy new mats. |
| people during the dining sessions. Their margins | | | | Diners spend substantial time at the table |
| are thinner. They have to generate their own | | | | before being served. You can use the opportunity |
| profits to survive. This is true even for outlets | | | | to convey your motto or special message to |
| belonging to a larger chain. Therefore, for them, | | | | your customers by printing it on the Placemats. |
| the only alternative to using Placemats is to | | | | Carrying an exclusive stock of Placemats and |
| re-use the table linen several times before sending | | | | using them for special individual occasions will leave |
| for wash. This amounts to being snobbish at the | | | | an indelible impression on your customers. It |
| cost of hygiene. | | | | renders the dining experience highly personalized |
| Use of Placemats or Table Mats is highly advisable | | | | and memorable. |
| to reduce cost of running a restaurant without | | | | In conclusion, you don't have to be apologetic |
| compromising on cleanliness. Today a variety of | | | | while using Table Mats at your restaurant. If you |
| Placemats made of different materials are | | | | are doing it, do it in style and make it appear as a |
| available which not only are cost effective but | | | | deliberate choice. By sparing some effort, you can |
| look elegant as well. The options include disposable | | | | add elegance to your restaurant without reducing |
| paper mats, treated fabric mats, PVC mats, | | | | your profits. With the online offerings, there is no |
| laminated mats etc. Long term costs should be | | | | dearth of suppliers who are willing to please you. |
| taken into consideration while choosing. The costs | | | | Just remember that lower initial costs do not |
| involved in maintaining the mat may outweigh its | | | | necessarily mean lower expenses in the end. |