Serving Lines Create Theater

Soucie, Ray
October 2005
FoodService Director;10/15/2005, Vol. 18 Issue 10, p48
Trade Publication
This article reports on improvements in food service facility design as of October 15, 2005. Today's serving counters are often non-linear in design and offer the look and feel of retail marketplaces. They have attractive geometrical shapes with individual design concepts for each venue. Equipment has changed from the traditional four-pan drop-in food well to induction cookers, hot and cold stone-heated surfaces, air-curtain refrigeration and rotating display cases.


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