Glassware Inventory Guide

Calculating glassware inventory involves taking into account the specific needs of your establishment and the type of service you provide. Guests are more likely to order a second glass of wine in a casual restaurant than in a formal one, where a glass sells at a higher price. This is an example of an ordering factor that needs to be taken into account when determining how much glassware your business will need.

Glassware Ordering Factor

The ordering factor is a number determined by consumer behavior trends in each environment. Each type of the main foodservice businesses, casual dining, formal dining, and bar service, has its own ordering factor depending on the type of glassware.

• Beverage Glasses - Casual 3; Formal 3; Bar 3
• Iced Tea Glasses - Casual 1.5; Formal 1.5; Bar 1.5
• Juice Glasses - Casual 1.5; Formal 1.5; Bar 1.5
• Water Goblets - Casual 3; Formal 2; Bar 3
• Cocktail Glasses - Casual 1.5; Formal 1.5; Bar 1.5
• Wine Glasses - Casual 1.5; Formal 1.5; Bar 1
• Champagne Glasses - Casual 1; Formal 1; Bar 1
• Beer Glasses - Casual 2; Formal 3; Bar 3
• Coffee Mug Glasses - Casual 1; Formal 1; Bar 1
• Cordial and Dessert Glasses - Casual 1.5; Formal 0.5; Bar 1.5

Glassware Inventory Equation

Once you've determined the ordering factor, multiply it by the number of chairs in your establishment.

The number of glasses needed = ( number of chairs ) x ( the ordering factor )

So, if you run a formal dining restaurant with 150 chairs and you are looking to order wine glasses, you’ll want to multiply the seats by the ordering factor of 1.5. With this calculation, you’ll need to order at least 225 wine glasses for your business. 

When managing the inventory of glassware in your restaurant, there are several key considerations to keep in mind to ensure smooth operations and customer satisfaction. By paying attention to these factors in your restaurant drinkware inventory management, you can enhance efficiency, reduce costs, and deliver a seamless dining experience for your customers.

• Variety of Drinkware: Assess the types of beverages served in your establishment to determine the variety of drinkware needed. Different drinks, such as water, wine, cocktails, and beer, require specific glasses to enhance their presentation and taste. Stocking a diverse selection of glassware ensures that you have the appropriate vessels for all your beverage offerings. Add your logo to your glassware inventory for a custom and professional touch.
• Durability and Quality: Invest in high-quality glassware that is durable and resistant to breakage. Commercial-grade glasses are designed to withstand the rigors of a busy restaurant environment, reducing the frequency of replacements and lowering long-term costs. Prioritize durability when selecting glassware to avoid frequent breakage incidents.
• Quantity Planning: Estimate the average daily and weekly consumption of each type of glassware to determine the quantity needed for your inventory. Consider factors such as peak hours, special events, happy hour, and seasonal variations in demand when planning the quantities of glassware to stock. Maintaining an adequate supply of drinkware prevents shortages during busy periods and ensures efficient service.
• Storage and Organization: Proper storage and organization of glassware are essential to prevent breakage and maintain cleanliness. Use designated shelves or glass racks to store different types of glassware separately and securely. Implement a rotation system to ensure that older glasses are used first to prevent stagnation in inventory.
• Inventory Monitoring: Regularly monitor your glassware inventory to track usage patterns, identify trends, and detect any discrepancies. Establish inventory control procedures, such as conducting regular counts and reconciling with sales data, to maintain accurate inventory levels. Utilize inventory management software to streamline the tracking process and optimize reorder points for efficient restocking.