Browse our articles on storage and handling 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.
Mobile bars provide many of the same services as a built-in bar but with the flexibility of being mobile. Operators can pre-stock these portable units to ensure they are ready to go whenever necessary.
FE&S: What are the benefits of utilizing mobile bars?
TT: This equipment is becoming more popular for use in convention centers, sports facilities or by hotel pools; the possibilities are limitless. If operators can get a liquor license for a portable bar, that is ideal. The design can be either generic or fancy, depending on use. These units come in many different lengths and create a secondary bartender station.
Operators can maximize the service life of mobile bars by becoming familiar with the components and making daily inspections of its various parts. When a service agent does need to be involved, the operator should ask questions and observe the inspection and/or repairs. The agent should be able to give helpful maintenance tips and advice.
Operators can load pass-through refrigeration from either the front or back. Common applications for this type of upright, reach-in refrigeration include schools, universities and hospitals because these units provide self-service from the front. This provides the means for easily restocking chilled product without interrupting service.
FE&S: What are the different types of pass-through refrigeration?
RS: Operators can use these units in the back or front of house. The refrigeration may be part of a serving counter that is accessible in the kitchen for restocking or a component of a chef’s line accessed from the salad prep area. Some restaurants use this equipment for grab-and-go applications because front loading isn’t necessary with accessibility from the front and back.
With pass-throughs, as with other equipment, planned maintenance lessens the incidences of equipment failure and helps ensure a longer service life. Keeping up with the requirements also ensures the pass through is operating at peak energy efficiency.
Foodservice operators from all industry segments can use heated display merchandisers in the back or front of the house to keep food accessible and hot prior to serving. Self-serve units help create impulse sales opportunities in grab-and-go applications.
Consultant Q&A with Orlando Espinosa, principal, Orlando Espinosa + Associates LLC, Glen Mills, Pa.
Foodservice operators can choose from a variety of meal delivery carts. These units are typically categorized by application. From hot to cold, meal delivery carts offer a wide range of styles and functions. Meals can be delivered either in bulk or on trays from this equipment, depending on the operation. Carts can be high- or low-profile and have capacities ranging from 6 to 36 trays.
Foodservice operators use non-food countertop dispensers to optimize efficiency, reduce waste and organize necessary items, like cups, lids, straws, stirrers and utensils. This not only helps get customers through the serving process quicker but also provides cost savings for operators.