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.
Start with understanding the application of the serving line equipment. Will this be for a specific function or a permanent fixture in a restaurant? If it is the latter, a mixture of portable and permanent units may be appropriate. This can accommodate various dayparts and menu items while also incorporating action stations. The number of necessary stations depends on the expected volume, price point and menu offerings.
Along with style, it is important to consider electrical power needs.
Aesthetics are important for serving lines visible to guests, including those front-of-house units. Operators can choose tables in various colors, grains and designs to fit in with a theme or color scheme.