Catering disposables
The consumables that keep service moving.
Napkins, cutlery, bags, trays, food wraps and service consumables for caterers, cafés, restaurants, takeaways and event operators — the high-turnover lines that every service point gets through.
- 01Product categories
- 02Service points
- 03Selection considerations
- 04Before you order
01 / Product categories
Small items.
Constant demand.
Catering disposables are rarely the headline of a menu, but every order uses them. These are the core categories — specific products, pack sizes and case quantities are confirmed per requirement.
Illustrative product category — specific products confirmed per requirement
- 01
Napkins
Paper napkins and serviettes for counters, tables, delivery bags and events, in a range of plies and folds.
- 02
Cutlery
Disposable forks, knives and spoons — loose or in wrapped kits — for takeaway, delivery and catered service.
- 03
Bags
Carrier bags and food bags for counter collection, delivery and bakery service.
- 04
Trays
Serving and catering trays for platters, buffets, street food and counter service.
- 05
Food wraps
Wrapping sheets and papers for sandwiches, wraps, burgers and hand-held food.
- 06
Service consumables
The everyday extras around service — condiment sachets, stirrers, sleeves and similar consumables.
02 / Service points
Build the kit
around the service point.
The same napkin can be right at the counter and wrong in a delivery bag. Thinking in service points makes it easier to see what each part of the operation actually needs.
Example supply workflow
- 01
Counter
What the customer picks up as the order is handed over.
- Napkins
- Cutlery
- Carrier bags
- 02
Pass
What the kitchen adds as the order leaves the line.
- Food wraps
- Trays
- Napkins
- 03
Delivery bag
What travels with the food to the customer’s door.
- Bags
- Cutlery kits
- Napkins
- 04
Event table
What a catered service needs per guest, planned by headcount.
- Platters and trays
- Cutlery
- Service consumables
03 / Selection considerations
What to think about
before you stock up.
- 01
Service point
Where is it used?
Counter, pass, delivery bag or event table each need a slightly different kit.
- 02
Rate of use
How fast does it run down?
High-turnover items are usually best on a repeat requirement.
- 03
Food type
What does it touch?
Wraps, bags and trays should suit the food they are used with, per product data.
- 04
Format
Loose, wrapped or dispensed?
Wrapped cutlery kits and dispenser napkins change how a counter works.
- 05
Material
Is there a material preference?
Paper-based and alternative options can be discussed where available.
- 06
Storage
Where will cases be kept?
Space behind the counter often decides case size and order frequency.
04 / In service
Nobody notices the napkins — until the box is empty on a Friday night.
Disposables are where small gaps become service problems. A clear, repeatable supply list keeps the essentials where staff expect to find them. Photography shows general catering context.
Supply enquiry
What runs out
first in your kitchen?
Tell us which disposables you use, at which service points and roughly how quickly — we’ll put together options to confirm.
Useful to include
- 01 Food type and service model
- 02 Packaging or consumable categories
- 03 Material preference, if any
- 04 Approximate quantities
- 05 One-off or repeat requirement
- 06 Delivery postcode and timeframe