To properly design a coffee station, operators need to think about how cups flow into the space, serving of beverages, disposal of trash, water connections and the grinder/brewer.
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Coffee makers don’t get as much attention from the foodservice equipment channel as pieces like fryers and flattops. If a restaurant’s coffee maker goes down, though, there are likely to be many upset customers. Here are a few tips to keeping coffee makers running smoothly.
In commercial foodservice, coffee stations have become a staple for speed and efficiency in serving traditional and specialty beverages.
Whether they’re behind the counter or in the dining room, soda dispensers are a staple of the modern restaurant. With the amount of use a machine gets every day, keeping these units clean and operational is absolutely essential.