Counters & Serveries

Lincat Heated Display

Countering is the first thing customers see when they enter a dining area. Their initial impressions are formed from the decor, layout and design of the countering before they have even seen the food.

Not only does the countering say a lot about the catering operation but it also directs dinners to their food choices and dictates flow around the serving area towards the tills. The right catering display attracts customers but get countering wrong and your customers might not pass go!

Top end bespoke countering can be absolutely stunning. There is a huge variety of materials, textures and colour options on offer.

Modern brushed stainless steel fascias and granite tops add a certain pizzazz to a modern area, or a more traditional feel is obtained with wooden pannelled fronts and tiled counters.

The choice is yours

To cope with demand and minimize queuing many opt for an open plan serving area with separate counters for different types of foods and salad bars, fruit bars, dessert bars and beverage areas.

Island units allow customers to select what they want without a queue building up and encourage a diversity of menu options.

Whatever you choose, the prerequisite of any counter or servery is that it allows food to be kept at the right temperature for best taste and food safety, and looking tempting to a customer. It’s a combination of form and function.

With clever design modular countering can not only look as good as bespoke countering but can cost much less. Adding a distinctive fascia can give individuality and create the impression of a taylor made solution.

There are many situations where permanent countering is not an option and clever off-the-peg mobile solutions can be used when it needs to be cleared away after use to create free space. These mobile units can be stylish and also customised for corporate image as well as branding.

Another advantage of mobile units is they can be linked together and configured differently for lunch and evening menus.

For example a snack or sandwich bar option can be set up at lunchtime, then cleared away and a carvery unit wheeled in for the evening. Some schools find mobile units invaluable to maximise space allocation – they can quickly clear dining halls to be used for lessons or community sessions once lunchtime is over.

Bright ideas

Lighting can be an integral part of bespoke countering. Built-in overhead lighting gantries not only show the food off to its best advantage but also can have infra-red heating elements to keep the food at the correct temperature. Lights in the fascias and halo lighting around island bars both enhance the food display and help customers differenciate different serving areas.

Getting the best

In refrigerated counters ensure vents are not obstructed. This is especially important for mobile units.

In units with bains marie, regularly check for lime-scale build up on heated elements.

Monitor for wear and tear. Chips and cracks are not only unsightly and give a bad impression to the customers but they are also dangerous and unhygienic.

Check mobile units are not still plugged in before moving! Also check the brakes are applied once they are in position.

Built-in countering will be with you for some years. Make sure your plan will fit in with any changes you might want to make to your operation in the future.

Keep it all clean. Counters look better when they are spotless and they are more hygienic too.

The above is exraction from the CESA equipment buying guide 2009. See the December issue of Eat Out magazine for more details.