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

High-tech solutions continue to surge as operators embrace digital ordering systems and no-seating formats. At the same time, traditional self-service food models — buffets — have reset, and legacy buffet operators are doubling down on that low-tech format. 

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

Taking a brief hiatus during the pandemic, self-serve hot bars are coming back with design tweaks geared for more hygienic use.

A broader, more dynamic version of self-service is emerging.

The same thought went through the minds of many foodservice designers and operators when the coronavirus pandemic hit: There goes the salad bar.

Convenience stores, particularly those with a strong food focus, faced many of the same challenges as restaurants when on-premises foodservice shut down to slow the spread of the coronavirus. Self-service options, such as coffee and roller grill items, were halted, and larger chains had to manage through varying local rules.