Foodservice operators typically use serving/buffet equipment in cafeteria-style, self-service applications or in front-of-house made-to-order applications. For this reason, it’s common in schools, casinos, military operations and corporate feeding as well as restaurants and hospitals.
Serving Equipment Guides
Foodservice operators use non-food countertop dispensers to optimize efficiency, reduce waste and organize necessary items, like cups, lids, straws, stirrers and utensils. This not only helps get customers through the serving process quicker but also provides cost savings for operators.
There can be many aspects to serving/buffet equipment, depending on the application and design. Operators need to consider the aesthetics of the front of the house as well as back of the house support to ensure menu flexibilities are accommodated.
Non-food countertop dispensers represent a functional part of the front-of-house aesthetic. For this reason, appearance, cleanliness of the dispensing process and sizing for the space are important factors to consider.
Service Agent Q&A with Matthew Evans, vice president, AIS Commercial Parts & Service Inc., Pittsburgh
Service Agent Q&A with George Loredo, service manager, PROTEX Restaurant Services Inc., Corpus Christi, Texas
