Serving Equipment

Browse vendor-neutral content on serving equipment below.

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The Latest in Serving Equipment

There can be many purchasing considerations when it comes to serving line equipment, depending on the application and design. Operators need to consider the aesthetics of the front of house as well as the back-of-house support to accommodate the menu.

Buffetware is about more than serving capabilities and aesthetics. These items also can help foodservice operators control food shrink and waste. Durability, functionality and appearance are key factors to consider when specifying these items.

Foodservice operators typically use serving equipment in cafeteria-style, self-serve applications or in front-of-house made-to-order applications in schools, casinos, military operations and corporate feeding, along with restaurants and hospitals.

With buffetware, caterers should be able to get a minimum of three to five years out of smaller, single units. That said, the larger custom units have a much longer life expectancy. Proper maintenance of the equipment always plays a huge role in determining the life cycle of these pieces.

Serving lines should not require extensive cleaning if maintained properly during daily operation. Cleaning the hot or cold wells after each use will keep them running effectively. Quarterly or semiannual planned maintenance provides an opportunity to make sure that the equipment is running at peak efficiency.

Buffetware not only addresses operator needs for serving capabilities and aesthetics, but it also helps control food shrink and waste. The focus is on durability, functionality and appearance.

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