Foodservice in school cafeterias and on college campuses is more successful when it’s versatile and when serving stations can be converted from one daypart or type of service to another.
For operators, convertibility and versatility in foodservice can ultimately result in increased participation levels, greater profits, speedier service, and even employee retention. But to fully understand how those things are achieved, it’s important to review the factors that can help create them.
MENU VERSATILITY
With foodservice lines that are convertible, menus can become versatile. Consider a lunchtime salad service that relies on cold wells for display and serving. With a convertible serving line, those wells can be switched to heated wells for a hot dinner service later in the night.
SAFE SERV and SELF SERV
Some foodservice stations have food shields that are adjustable. These shields can allow for lots of versatility in many different types of service. With adjustable sneeze guards, operators can quickly shift from a staff-served service line to a self-serv line in a matter of minutes.
EASE OF USE
Some serving stations are difficult to clean, as panels might be permanently fastened to the unit. In an era of staff shortages, the easier you can make the job, the better it will be for staff retention. When speaking in terms of a serving line, a unit with removeable front panels will make it easy to access, service, maintain, and clean.
HAVE IT YOUR WAY
Like a buffet serving line itself, sometimes the station used to serve it can be just as customizable as the plate it fills. With serving solutions from Multiteria, you have the power to create beautiful, unique foodservice stations that fit the overall aesthetic of the space. This will help increase student participation and increase sales.
