Browse our articles on serving equipment and find primers on a wide variety of specific product categories, including articles on how to specify, when to replace products and much more
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.
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.
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.
Consultant Q&A with John Marenic, principal, Marenic Food Service Consulting, Charlotte, N.C.
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.
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.
Service Agent Q&A with Matthew Evans, vice president, AIS Commercial Parts & Service Inc., Pittsburgh
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.