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
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.
FE&S: What is a typical cleaning schedule for serving/buffet equipment?
Just as there is seemingly an endless variety of beverage types, a wide range of dispensers are available to meet the needs of foodservice operators.
The large and diverse beverage dispenser product category encompasses a variety of equipment for many types of drinks. In the area of carbonated beverages, foodservice operators can choose from multiple categories and equipment platforms. Ice/beverage combination units and ice/beverage countertop equipment represent the most common equipment operators use.
Soft-serve machines can dispense ice cream, frozen custard, sorbets and frozen yogurt. This equipment is common in frozen yogurt shops, ice cream stands, cafeterias, delicatessens, bakery/cafes, and quick-service restaurants to name a few.