Heated Carvery Servery Buffet Unit Best Buy Options and alternatives

March 9, 2012 - PRLog -- A carvery is undiminished in its popularity with pubs and pub restaurant customers, not just for Sunday lunch, but throughout the week for the way they allow customers to pick and mix from dishes of the day and choose their own portion size.

While the complete meal offer can be held on one trayline serving counter, EasyEquipment  (http://www.easyequipment.com) marketing director Michael Shaw says it can speed up the flow of customers in a busy pub carvery of cold starters, salad items and cold desserts are held separately away from the heated counter on a chilled island suite.

Says Shaw: “A pub operating a busy carvery can get a build-up of customers queuing which gives the atmosphere of a cafeteria rather than a pub selling good food on a help yourself basis. Taking cold starters, salad items and cold desserts away from the Heated Carvery Servery unit  (http://www.easyequipment.com/Modena-Carvery-Servery-Bain-Marie-MCBM-MCBM-Mo-p/mcbm.htm)  speeds up service and reduces the feeling of being in a café rather than a good food pub.”

The Legend BUF2 Grand Buffet is a refrigerated walnut-finished island suite capable of taking starters, salads and desserts. It is thermostatically controlled to operate in the temperature range 3-10C and will take gastronorm containers or serving dishes to a depth of 150mm. There is a sneeze guard screen over the top, all-round trayline shelving for holding plates while customers choose from the dishes and shelving underneath for storage of plates and bowls.

For more details visit EasyEquipment  (http://www.easyequipment.com)

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