Serving Equipment

Browse vendor-neutral content on serving equipment below.

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The Latest in Serving Equipment

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.

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.

Consultant Q&A with John Marenic, principal, Marenic Food Service Consulting, Charlotte, N.C.

Service Agent Q&A with Matthew Evans, vice president, AIS Commercial Parts & Service Inc., Pittsburgh

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.

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.

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