/ Magazine / Other Articles / Made in Italy on the table: quality, hygiene and sustainability

Made in Italy on the table: quality, hygiene and sustainability

by
MARZIO NAVA

The Italian Association of Laundry Suppliers (AIFL), in collaboration with EXPODETERGO, commissioned CERVED to conduct a monitoring activity, or rather, to take a snapshot of how table linens are used in restaurants and food service sector in Italy. The goal is to gather business-related insights into key purchasing behaviours. What do Italian restaurants use to cover and enhance the presentation of their tables? What are restaurateurs’ future preferences regarding textile table linens? What are the main motivations behind their choices? Do they prefer to rely on industrial laundry services or opt for alternative solutions?

Research assumptions and methods used

Research assumptions and methods used The research focuses on the restaurants and food service industry with table service, classified under ATECO code 56.10.11. This category defines the scope within which the analysis was conducted and data were collected. In Italy there are approximately 155.000 operators in the restaurants and food service sector. We focused our attention on a random sample of 600 restaurants across the entire national territory, selected to be representative of this population. Interviews were conducted directly with the restaurant owner or the person responsible for the restaurant. Sampling was designed to ensure homogeneity across geographical areas (North- West, North-East, Central, South, and Islands), as well as within individual regions or regional groupings. Additionally, the study considered the number of employees, categorizing restaurants into groups: up to 3, 4 to 5, 6 to 9, and more than 10 employees.

Overview of the restaurants and food service sector
It was also identified the type of establishment, whether seasonal or not, as well as the number of seats in the restaurant. More than half of the operators run restaurants, while just over a third also operate pizzerias. The impact of seasonality is minimal, and in half of the cases, the establishments have 60 seats.

Tablecloths

What type of tablecloth is being used?
48,4% of restaurants use textile tablecloths, while 33,8% use disposable ones. 13.6% use both textile and disposable. Additionally, there are those who use neither fabric nor disposable tablecloths, accounting for just 4% of the total. It is assumed that these establishments choose to highlight the beauty or unique design of the table. But what about the cleanliness of the surface? How many tables are wiped down with the same cloth, as part of an established practice, and in full view of everyone?

What is the use of fabric tablecloths in relation to geographic areas?
The exclusive use of fabric tablecloths is above average in the northwest of the country, particularly in Lombardy. The trend is almost uniform in the northeast, but as you move toward the center and south, the prevalence decreases. The lowest percentage is found in Sicily and Sardinia, where fabric tablecloths are used exclusively in only 38,2% of cases.

What is the prevalence of fabric tablecloths in the restaurant, considering factors as staff size, venue type, seats capacity?

Restaurants with a larger number of staff are more likely to use fabric tablecloths. Regarding the type of establishment, those offering full restaurant services use tablecloths 58% of the time, while pizzerias use them much less frequently, at just 5.7%. The lower percentage in pizzerias is due to the perception that pizza is a casual, simple meal. Furthermore, the use of tablecloths increases with the size of the venue; restaurants with more than 60 seats use them 54.6% of the time. In some cases, fabric tablecloths are alternated with disposable ones, especially at lunchtime, a practice mainly influenced by the type of clientele.

What is the trend regarding the use of cloth tablecloths?

Rental or purchase? Let’s start by saying that 7 out of 10 restaurants prefer renting. This is especially true in the north, in large urban centres, and among larger establishments that mainly offer traditional dining. Purchasing, which applies to 3 out of 10 restaurants, is more common in the central and southern regions as well as the islands, particularly among smaller operators.

What are the reasons for using fabric tablecloths in restaurants?

Aesthetics, attention to detail, and the overall quality of the venue account for over 60% of the reasons behind the use of fabric tablecloths, while hygiene represents just over 12%. One figure stands out: only 2,9% choose fabric tablecloths out of habit or tradition. What does it mean? In our opinion, it’s an encouraging sign of a conscious and disinterested choice, that dictates the behaviours not by custom, but by thoughtful considerations. On the other hand, those who opt for disposable tableware cite convenience in 35,6% of cases. Convenience, in this context, often means throwing everything in the general waste, certainly more convenient, but clearly not very sustainable. However, this choice may also reflect practical limitations, such as the absence of a nearby industrial laundry capable of providing efficient laundry service.

Napkins

What are the key differences in the use and perception of napkins compared to tablecloths?
Prior to the Cerved research, it was commonly assumed that restaurants were making greater use of fabric napkins than fabric tablecloths. However, the study has revealed a different reality: 57% of restaurants use fabric napkins, while 62% choose fabric tablecloths. This indicates that the use of fabric and paper napkins is nearly evenly split. The factors influencing the preference for paper napkins equals those for paper tablecloths. Paper alternatives are more prevalent in establishments that primarily serve pizza, tend to be smaller in scale, are located in central Italy, and are situated in small towns, settings generally distant from large urban centres.

Future forecasts

What are the predictions of the respondents on the use of the fabric tablecloth?
Six out of ten restaurant operators say they plan to keep using or start using fabric tablecloths. Interestingly, even among those currently relying solely on disposable options, 12% are considering switching to fabric. The shift is most noticeable in northern Italy, particularly in larger restaurants that serve only full meals and have more staff and seating capacity. In the short to medium term, forecasts suggest that up to 61% of restaurants could be using fabric tablecloths. Still, a solid 34% remain resistant to change. This group, made up mostly of smaller venues already committed to disposable products, shows no intention of adopting fabric anytime soon.

The results offer a largely positive outlook for textile manufacturers and industrial laundries. While some areas of concern remain, the research points to real opportunities for consolidation and growth. In a country where the concept of beauty carries deep cultural connotation, promoting "Made in Italy" also means championing elegance, hygiene, and sustainability, starting right from the dining table. •

DETERGO MAGAZINE # MAY 2025

Read also

Laundry Laboratories

December 2025

Care and maintenance of technical garments: operating guidelines