Successful servery designs rely on layouts that enhance flexibility, handle high volume, provide accessibility and highlight aesthetics.

Hot and cold wells effectively keep food at proper temperatures and accessible for speed of service. 

There is so much more to catering than simply deciding whether to serve chicken or turkey sandwiches, if the bread should be whole wheat or oat grain and if chips or a fresh fruit cup should be served alongside.

Custom serving solutions can encompass a variety of equipment, but common items include serving/buffet equipment, underbar/undercounter refrigeration, and hot and cold food wells.

Versatility is needed to accommodate different event types. 

When the pandemic hit, self-serve foodservice options, including buffets, received unprecedented scrutiny.

Serving equipment like steam tables are essential to all sorts of operations, from buffets to fast-casual concepts that hold high-quality cooked proteins for quick assembly. This equipment isn’t managed as actively as a grill or oven, but it still needs to be cared for by restaurant staff. Here are a few tips for keeping steam tables running smoothly.

Lisa Hackworth, product and marketing specialist at The Wasserstrom Co., Columbus, Ohio, explores the ins and outs of the right type of buffetware.