Cornstarch Cutlery Kit 4-in-1 (Case of 250)
£49.99 exc. VAT £59.99 inc. VAT
The Cornstarch Cutlery Kit 4-in-1 suits meal deals, catered lunches and takeaway menus with desserts. The four-piece set combines three utensils with a napkin. It gives customers a spoon as well as a knife and fork in one wrapped kit.
Each kit: Knife, fork, dessert spoon and napkin.
Related products: Cornstarch Knife and Fork Kit 3-in-1; Cornstarch Fork and Spoon Kit 3-in-1; Cornstarch Cutlery Kit 5-in-1.
Description
The Cornstarch Cutlery Kit 4-in-1 is a practical choice for meal deals, catered lunches and takeaway menus with desserts. The four-piece set combines three utensils with a napkin. It gives customers a spoon as well as a knife and fork in one wrapped kit. Supplied as a case of 250.
About the Cornstarch Cutlery Kit 4-in-1
- Each kit contains: Knife, fork, dessert spoon and napkin.
- Material: Natural cornstarch utensils, napkin and wrapper.
- Buying options: case of 250.
- Product code: 10080.40.
Choose cutlery for your menu
Check the contents against your menu before choosing a kit. For example, a dessert course may need a spoon, while a salad meal may need only a knife and fork. Also, decide whether you want seasonings included. The item count describes the contents of each kit; it is separate from the number of kits in the case.
Keep wrapped sets close to the packing station so staff can add one to each order. This helps you prepare a consistent meal handover. Choose the kit that provides the utensils your customers need without adding items they will not use.
Related cutlery and serving options
Cornstarch Knife and Fork Kit 3-in-1; Cornstarch Fork and Spoon Kit 3-in-1; Cornstarch Cutlery Kit 5-in-1.
These products are sold separately. Compare their contents and sizes before choosing. Food, crockery and other accessories shown in lifestyle photographs are serving suggestions.
Case quantity and unit price
The unit price above shows the cost of one kit, excluding VAT. One case contains 250 kits. Use this figure to compare options and plan the cost of serving each customer.
Store spare stock in a clean, dry place away from splashes. Keep opened quantities covered between services. Keep the product code with your stock records to make repeat orders easier.
Materials and disposal
Check your waste contractor’s guidance before disposal. Acceptance depends on the material, food residue and local collection facilities.
Details
| Quantity | Case of 250 |
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