In the food service industry, the service counter is not simply a piece of furniture. It is your primary interface between your kitchen and your customers. The design and the layout of the counter and how it operates and functions within the facility will affect how effectively you can run your service operation, the safety of service, and the profitability of the service. A well-planned and designed service counter has the potential to work as an easy-access, high-volume service system improving presentation, service flow, and period of regular operation.

Although standard products are designed to meet certain specifications, each operation has its own constraints of space, service models or branding which can necessitate a custom approach. Custom means we can construct a service counter that accommodates your specific situation rather than your operation attempting to adapt to your standard option limitations. Custom accommodates challenges we see every time we design a cafeteria counter while opening up new levels of efficiencies and allowing the infrastructure to propel you to your business vision.

We create counters to specific length, height, and depth to fit irregular room geometry or to develop angled and curved islands to improve traffic patterns. But even greater efficiencies are achieved in Functional Component Integration. This is the process of constructing specialized equipment directly into the component, from refrigerated bases for cold salads to integrated plate and bowl dispensers, custom-designed supports for sneezeguards for optimal sightlines, and dedicated wells for specific diet stations.