Serving Equipment

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

THE Quarterly Product Knowledge Guide: Countertop Condiment Dispensers

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: John Marenic, principal, Marenic Food Service Consulting, Charlotte, N.C.

FE&S: What are the most common types of countertop condiment dispensers?

JM: There are three types — containers that are manually filled with prepackaged condiment packets, traditional bag-in-the-box dispensers and those with a motorized pump. All types provide portion control. The appropriate type is dependent on the style of the operation.

Product Knowledge Guide: Serving/Buffet

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.

What to Consider When Purchasing Serving/Buffet Equipment

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

FE&S: What is a typical cleaning schedule for serving/buffet equipment?