The most common type of towel used in a restaurant is the bar towel (also called terry towel). These towels are primarily used in the kitchen by the chefs, but are also used in the dining room for the tables and the bar. While many managers often don't see the difference in this item, there are two major quality factors that will affect the bottom line of the restaurant.
1) The most important aspect is the weight of the towel.
Check with the company representatives to see if they serve a 24, 28, 30, or 32 ounce towel.
2) Towels should be counted, folded, and stacked.
This ensures accurate deliveries, and allows the towels to be seen one at a time by a company employee. Several of the larger national companies such as Cintas, Aramark, and Unifirst simply bag the towels and weigh them.
With this method, no one is checking the quality, and often the counts are not accurate. Both of these factors contribute to helping the restaurant save money. With a heavier towel, restaurant employees will use less towels. Having the pieces counted and stacked limits waste, and gives restaurants a precise count of what is being delivered. Select the "Find a Supplier" button to locate local companies who supply bundled, premium bar towels.
Many restaurants use kitchen towels in addition to bar towels. These kitchen towels are generally more expensive than the standard terry towel. In addition to being used at the bar and in the dining room, these towels are often used to clean wine glasses. Kitchen towels are usually offered with a blue or green stripe.
Select restaurants also use a 12" x 12" wash cloth, primarily for hot towel service. These small hand towels can also be used to dry customers' hands in the restrooms.