Toothpick mistakes to avoid in the restaurant trade
While often overlooked, toothpicks are a discreet but essential element in the catering sector. Used for oral hygiene, appetizer presentation, or cocktail decoration, they must be carefully selected and handled to avoid any inconvenience to clients.
A poor choice of toothpicks, mismanaged distribution, or inadequate storage can damage an establishment's image. To provide impeccable service, here are the most common mistakes to avoid and the best practices to adopt.
1. Opting for low-quality toothpicks
Not all toothpicks are created equal. A low-quality product can cause discomfort for customers and harm the restaurant's image.
What are the risks?
- Presence of splinters that could injure the mouth.
- Lack of durability causing the toothpick to break during use.
- Chemically treated wood that may emit an unpleasant smell or alter the taste of food.
How to choose the right toothpicks?
- Opt for natural wood toothpicks, such as birch or bamboo, ensuring better durability.
- Ensure they are free of chemical treatments and suitable for food contact.
- Prefer models that are smooth and free of splinters for optimal comfort.
Covr offers high-quality toothpicks, selected for their strength and perfect finish.
2. Poor presentation or distribution of toothpicks
Leaving a jar of toothpicks on tables might seem convenient, but it poses hygiene and aesthetic problems.
Common mistakes:
- Placing toothpicks in an open container, where multiple customers might touch others' picks.
- Leaving toothpicks exposed to dust or food splatters.
- Using poorly maintained dispensers, which can appear unhygienic.
Best practices:
- Offer individually wrapped toothpicks to ensure impeccable hygiene.
- Use an automatic dispenser, allowing customers to take a toothpick without touching the rest.
- Serve toothpicks only upon request, to avoid waste and enhance sanitary control.
A careful presentation improves the restaurant's image and meets current hygiene standards.
3. Misuse of toothpicks in kitchen and service
Toothpicks are not just for use after meals. In the kitchen and service, they play an important role in food presentation, securing items, and decoration.
Common errors:
- Using toothpicks that are too short or too thin for preparations requiring good hold.
- Using toothpicks unsuitable for cooking, risking burning or breaking under heat.
- Improperly positioning toothpicks in dishes, which can interfere with tasting or go unnoticed by clients.
Preferable alternatives:
- For appetizers and tapas: Opt for sturdier and more elegant bamboo picks.
- For cooking: Favor thick wooden skewers, designed to withstand heat.
- For cocktail and dessert decorations: Choose decorative picks that match your establishment's theme.
Covr offers a wide range of picks and toothpicks suitable for kitchen and service uses.
4. Neglecting the storage of toothpicks
Wooden toothpicks are sensitive to storage conditions. Poor storage can degrade their quality and make their use unpleasant.
Mistakes to avoid:
- Storing toothpicks in a humid environment, which can soften them or cause mold.
- Placing them near food or aromatic products, which can affect their taste neutrality.
- Not regularly renewing the stock, leading to the use of overly aged products.
Best practices:
- Store toothpicks in a dry place at room temperature.
- Keep them in their original packaging until use.
- Periodically check the condition of the stock and discard any defective items.
Proper storage ensures an optimal experience for your clients and quality service.
5. Ignoring the ecological impact of toothpicks
With the gradual ban on disposable plastic, wooden toothpicks have become the norm. However, their environmental impact depends on their origin and their management after use.
Mistakes to avoid:
- Choosing wooden toothpicks from unsustainably managed forests.
- Discarding toothpicks with non-recyclable waste even though they are biodegradable.
- Using plastic toothpicks still available on the market, although they are banned in some countries.
Best practices:
- Opt for FSC-certified wooden toothpicks, ensuring responsible forest management.
- Encourage sorting and composting, by educating staff and clients.
- Select suppliers committed to an eco-responsible approach.
Covr is committed to this approach by offering wooden toothpicks from sustainably managed forests.
Conclusion: Proper use of toothpicks in catering
Toothpicks are a small detail that makes a big difference in catering. Proper selection and use ensure a better client experience and impeccable hygiene.
Summary of mistakes to avoid:
- Selecting low-quality, fragile toothpicks with splinters.
- Leaving them freely accessible without hygienic protection.
- Improperly using them in the kitchen and service, with unsuitable models.
- Neglecting their storage, which could compromise their integrity.
- Ignoring their ecological impact by choosing non-sustainable products.
By implementing these best practices and choosing quality toothpicks from Covr, you ensure a more professional, hygienic, and environmentally conscious service.