Food service lines: concept of quick catering

Currently, the number of canteens, usually housed in large office buildings or factories, is increasing rapidly. You find them in hospitals, schools and even kindergartens. Today, a canteen is taking on a new face: quality food is becoming a necessity, so it is speed that is the key to success. A range of innovations are used to make production and service as fast as possible.

Concepts of canteen service

1. Self-service buffets: you pick your food yourself, take it to the table and then tidy up.
2. Partial service lines: you can pick some dishes yourself and put them on your plate, while others are served by the staff; you take the food to your table and then tidy up.
3. Pick-up service lines: the staff put everything together to your order, you take the food to your table and then tidy up.

Types of food service lines

Food service equipment in the service hall can be:

1. standard, with manufacturer's finish;
2. standard, but fitted to the unique furniture-facade being produced;
3. built into furniture.

Clarity and convenience

It is necessary not only to foresee the sequence of the process, but also to go through the whole process in detail so that using the line is simple, clear and convenient. In other words, you should imagine being a guest before making final decisions.

A few observations:

• The tray table is where the guest begins choosing the dishes;
• cutlery is at the end of the line, so that guests only take what they need;
• hot dishes are closest to the cash register (to avoid cooling). For some dishes, it is worth using thermal lids to retain heat;
• dishwashing area is as close to the food service line as possible, as the washed dishes go to the hall and not to the kitchen.

Hygiene requirements

Key food safety requirements when working with food service lines:

• hot food temperature of at least 68°C, subject to control;
• cold food temperatures must not exceed 6°C, subject to control;
• food stored at room temperature must be consumed within 2 hours;
• a person working with money must not touch food;
• all surfaces must be washable and cleanable, and furniture must be resistant to heat and moisture;
• facilities must be available for washing hands and tools;
• attention: mixing old food with freshly prepared food is strictly prohibited!

Performance depends on more than just the skills of staff

This concept of catering is highly concentrated and quick. The kitchen should be prepared accordingly: our equipment can take the place of more than one worker, which means a guaranteed payback. Assess the needs: this type of catering often includes more than one convection oven, boiler, mixers, pressure cooking etc.

When choosing a supplier for your equipment, pay attention to the terms and conditions for maintenance and warranty services: this will help you prevent any embarrassing surprises.