Hospitality is the hardest environment for a clear plastic: it is cleaned constantly, moved daily and dropped occasionally. The two variables that decide whether a tray still looks good after a year are the edge finish and the cleaning agent.
Home & hospitalitySampling 3–7 business daysProduction 7–15 business days±0.1 mm on CNC features
What actually fails in this application
Four things come up on almost every enquiry in this sector. None of them is solved by choosing a thicker sheet.
Clouding after a few weeks of sanitiser
A high-resistance cast grade plus diamond-polished edges tolerates hourly wiping. A flame-polished edge on standard sheet hazes first.
Trays that feel cheap in the hand
Warm-edge polishing removes the machined dullness, and a felt or cork base stops the rattle and the scratch on a table.
Signage that yellows in a window
UV-stabilised sheet for anything in daylight, and a light colour rather than a dark one to avoid heat build-up.
Small batches priced like production runs
Menu changes and seasonal pieces are quoted from 10–50 pieces, without tooling, because no tooling is used.
What we make for this sector
All of the below run on the same machines, in the same plant, with no operation subcontracted. Full detail sits on the Home & hospitality line page.
Serving and condiment trays
Tabletop caddies
Menu holders
Hotel amenity trays
Buffet risers and sneeze guards
Bar top signage
Room number plates
Magazine and brochure racks
How a hospitality piece is built to survive a season
Hotel and restaurant work is judged by housekeeping, not by the design review. That means the
specification has to survive cleaning chemicals, daily handling, a trolley knocking it, and a
guest leaning on it — for years, not for a photoshoot.
Thick sheet, annealed, or it cracks
A bent acrylic coffee table in 20 mm sheet is the signature piece of this sector, and the reason
it fails is almost always the same: it was bent and not annealed. Bending locks a stress gradient
into the sheet, and that stress shows up months later as a crack running from the bend line, often
after a cleaning agent reaches the stretched face. Annealing at 80 degrees C for 2–4 hours with a
controlled ramp removes it. Any bend over 10 mm gets annealed, without exception.
Bases, ballast and the tipping question
A flower stand 1,200 mm tall on a 300 mm foot will go over if a guest leans on it. The rule we
work to is a base at least 40 percent of the height in depth, with 8–12 kg of ballast for a floor
piece. Where the design calls for a slim base, a steel insert is bonded into the foot and covered
with a flush acrylic plate. The same logic applies to a podium: a clear lectern reads light but
moves when someone leans on it unless the base is ballasted.
Piece
Build
Service limit
Bent coffee table
15–25 mm, radius 3x
thickness, annealed
Span divided by 40 sets the thickness;
beyond 1.2 m add a rib
Wine rack
8 mm lattice or 6 mm bent
cradle, felt-lined pockets
Pocket 4 mm oversize for bottle
variation
Beverage tray
5 mm base, 25 mm rim, 40 mm
corner radius, non-slip insert
Rim height is what stops crockery
sliding on a carried tray
Flower stand
15 mm column, ballasted
base
Base 40 % of height, 8–12 kg ballast
Menu holder
3 mm L-shape or 5 mm handled,
15 or 30 degrees
Angle set by whether the reader is seated or
standing
Podium or lectern
15 mm body, 8 mm shelf
with 20 mm lip
Knock-down above 1.2 m; cable route machined
Cleaning, which decides the sheet grade
Hotel housekeeping uses whatever is on the trolley. Acrylic tolerates soap, water and most
neutral cleaners; it crazes under alcohol-based sanitiser used daily and under abrasive cream. A
piece in a public area should be specified with a written cleaning note, and where the operator
cannot guarantee that, polycarbonate is the safer material despite the faster yellowing.
Where the money goes on a hotel order
Hospitality orders are usually multi-SKU and repeat annually, so the economics are different
from a one-off. On a 200-piece order across four pieces: sheet 20–30 percent, machining 25–35
percent, annealing and polishing 15–25 percent, packing 10–15 percent.
The lever that matters is SKU consolidation. A hotel that orders a tray, a magazine rack and a
tissue box in three different thicknesses pays three setups; the same set at one thickness is
cheaper and looks more like a family. The second lever is packing: hotel orders ship to a site, not
to a warehouse, so individual cartons with room numbers add cost that a bulk pack with separators
avoids — unless the site needs staged delivery, in which case the individual packing is the point.
The third lever is the annealing decision. A flat piece does not need it. A bent piece over
10 mm always does. Getting that right saves money on the flat pieces without risking the bent ones,
which is where the real loss sits — a cracked table in a lobby is a replacement, a delivery delay
and a conversation with the designer.
What we quote as standard for this sector: felt or cork base bonded on, edges polished where
visible, cleaning note in the carton, and a spare-piece option priced in so the hotel can hold one
replacement of each SKU on site.
What to send us to quote a hotel or restaurant piece
Item
What we need
Why it changes the price
Piece and quantity
SKU list with quantities,
and whether it repeats annually
Consolidating to one thickness
across SKUs saves 10–15 %
Cleaning regime
What housekeeping uses
Daily alcohol sanitiser crazes acrylic; soap and water does not
Service load
What the piece carries, or
whether people lean on it
Sets thickness by span and the ballast
for a tall piece
Delivery
Site address, and whether delivery
is staged by floor or room
Staged delivery needs individual
labelled cartons
Spares
Whether one replacement per SKU should
be held on site
Cheap to add at order stage, expensive later
If the piece is a bent table or a tall stand, send the interior photo where it will stand. Floor
material, ceiling height and the position of a spotlight decide the base weight and the edge finish
more than the drawing does.
How the parts are checked before packing
The acceptance points below are recorded per batch, and the record travels with the packing list.
Cleaning agent reviewed; coupon test where the agent is aggressive
Diamond-polished edge on anything that meets a hand or a cloth
Felt or cork base applied where the piece sits on a finished surface
UV-stabilised sheet specified for daylight positions
Packed with interleaving so pieces arrive without transit scuffs
Questions we get on this application
No. A commercial dishwasher runs hot enough to distort acrylic over repeated cycles, and the alkaline detergent attacks the surface. Acrylic trays are for display, presentation and hand-washing. For machine-washed service ware the correct material is polycarbonate or a melamine, and we will say so rather than sell the wrong sheet.
Neutral detergent, warm water and a soft cloth. Avoid 75% alcohol, chlorine bleach and anything scented with solvents — they craze stressed acrylic and the damage is permanent. We supply an approved cleaning note with hotel orders so the instruction reaches the person holding the cloth.
Yes, on cast sheet with a retained swatch as the reference. Small batches in a custom colour carry a minimum, typically one sheet, so it is worth grouping the pieces for all properties into a single order.
Yes. Engraving is done on the underside of the rim so it does not collect dirt and does not wear against crockery, and it is monochrome — a frosted mark inside the material. On a 200-piece order the engraving is a small line item; the schedule is set by the sample approval, not by the quantity. Delivery to Europe is typically 30 to 38 days by sea.
Yes, and it is the normal brief. Send the alcove dimensions and the bottle count and we will lay out the lattice or the cradles to suit, keeping pockets 4 mm oversize so labels are not chipped. Where the alcove is not square we build in a scribe allowance on the two faces that meet the walls, rather than cutting the rack to a nominal rectangle.
Related reading
Case studies and guides that go deeper on this sector.