Pro tip
Disposable HORECA tableware: plates, cups and cutlery for foodservice
Published on 15/04/20262 min read
Disposable plates, cups, cutlery: which single-use items to choose for takeaway and quick service, balancing cost, strength and regulation.
Disposable HORECA tableware covers all single-use containers: plates, trays, cups, cutlery, bowls and packaging for takeaway, food trucks, caterers and quick service. The right choice rests on three criteria: strength against the food type (hot, greasy, liquid), unit cost at scale, and compliance with single-use plastic regulation.
For hot and greasy dishes, favour disposable plates in coated cardboard, sugarcane (bagasse) or plant pulp: they resist heat and moisture without going soggy. Recycled plastic is still used for cold items, but French regulation strongly restricts single-use plastic plates and cutlery — switch to wood, bamboo or compostable materials.
Cups are chosen by drink: double-wall cardboard for hot drinks (coffee, tea) to protect the hand, rigid transparent cups for cold drinks and smoothies. Plan compatible lids and paper straws, now required instead of plastic.
Logistically, disposable tableware is bought in professional packs (hundreds to thousands of units) to lower unit cost. Anticipate storage: these items are bulky but light. Regular rotation avoids the moisture that degrades cardboard.
Finally, the eco dimension is now a commercial argument. Compostable or recycled-material tableware boosts your image with a zero-waste-minded clientele and keeps you ahead of regulatory change. Check labels (OK Compost, EN 13432 standard) and food contact suitability.
Frequently asked questions
Which disposable plate for hot dishes?
For hot, greasy dishes choose coated cardboard, sugarcane (bagasse) or plant pulp: these resist heat and moisture without going soggy, unlike plain cardboard, and they are compostable.
Is single-use plastic banned in foodservice?
French regulation strongly restricts single-use plastic cutlery, plates and some containers. Alternatives in wood, bamboo, cardboard or compostable materials (EN 13432) are the way to stay compliant.
How to reduce disposable tableware cost?
Buy in professional packs (hundreds to thousands of units) to lower unit price, and standardise formats. Dry storage prevents cardboard from absorbing moisture and going to waste.