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.
Serving Equipment Guides
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.
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.
With labor costs on the rise in the foodservice industry, self-service stations have become more prevalent. This has led to increasing use of countertop condiment dispensers in the front of house.
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.
Consultant Q&A with John Marenic, principal, Marenic Food Service Consulting, Charlotte, N.C.
