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Serving Trays and Flatware in the Same Unit Just Got Easier

Pretend you’re a student in a college dining hall or a doctor in a hospital cafeteria for a second. You’re hungry. You’re probably short on time. And you’re probably not quite sure, at this point, what you will select for lunch. You grab a tray from the tray dispenser, and then you grab a fork and knife.

Let’s repeat that. You grab a tray from the tray dispenser, and then you grab a fork and knife.

The reality is trays and flatware go hand in hand. There are practically zero scenarios in which a diner will grab a tray without grabbing silverware, so for the operators serving those customers, it seems quite simple to consider foodservice equipment that will conveniently provide dining trays and flatware in the same location.

That’s exactly what Lakeside provides with their line of mobile tray dispensers that are also designed to serve as silverware carts.  By combining silverware and tray storage, operators can create a centralized location where guests can begin their dining experiences, and there are several different options to choose from.

Two-Sided Enclosed Frame

The Lakeside 403 two-sided enclosed frame can hold 10 flatware cylinders above a storage area for trays. Trays can be loaded or removed from either side, and the stainless steel design provides both clean aesthetics and durability that will stand up to the rigors of moving trays and silverware from the back of the house to the cafeteria serving line.

Mobile Tray and Silverware Dispenser

The Lakeside 986 mobile tray dispenser with silverware dispenser is similar to the 403 model, but it has a slightly smaller footprint. Slots are included for eight silverware cylinders, and trays are loaded and unloaded from the sides rather than the front and back. Like the 403, though, units can easily roll from the warewashing room to the serving line and back, making these units compact and convenient.

Tubular Flatware Frame

The Lakeside 213 tubular flatware frame has a 10-cylinder capacity above. Below the silverware storage area, the tray dispensing section of the unit allows for access from all four directions, making it a bit different than the other options listed above. Built for continuous use, the 213 has a load capacity of 400 pounds holding trays of various sizes.

Learn more about the convenience of combining tray and silverware storage and dispensing in the same unit. Check out our line of tray dispensers today.

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Handling Food Serving Trays in Two Ways with One Unit

 

There are two main times to consider the importance of a serving tray dispenser in foodservice operations. The first is when customers take trays to start their dining experiences, and the second time is when those trays are no longer being used by the customers and are set for removal from the dining area. The good news is both processes can be served by the same unit.

With the right foodservice tray dispenser, operators can make sure customers have the trays they need when they need them, while at the same time making it easy to remove used trays to prepare them for cleaning and storage. Doing this in the most efficient way is important, and that often involves transporting trays across far distances, from a serving area on one side of a property to a kitchen or warewashing station on the other. The ultimate goal of a tray dispenser is to make service convenient for customers and make work easier for staff.

A 2-In-1 Unit Provides Convenience

A 2-in-1 tray unit can provide the ability to dispense serving trays and handle the used trays, all at the same time. These units have a cantilevered dispensing area that's open on three sides, so customers can quickly and easily grab the trays they need for their dining experience, but the base has a handy platform where used trays can be stored until they're taken to the kitchen for sanitizing. This keeps them separate from clean trays, and also eliminates the need for workers to carry stacks of heavy trays back and forth.

Using tray dispensers with an area for used trays, foodservice workers can provide both dispensing and bussing abilities in the same cart. This convenience helps staff be more efficient and can actually reduce stress during these labor-challenged times. Most important, customers will easily be able to get a clean tray when needed, and used trays can be quickly stowed away so they don't get mixed up with clean options.

A Serving Tray Dispenser For Multiple Locations

Whether it's in the dining hall of a college, a hospital cafeteria, or another event such as a corporate luncheon, mobility is the name of the game when it comes to a versatile serving tray dispenser. With classic features and benefits from Lakeside, serving tray dispensers are both reliable and multi-functional -- on-the-go. Both single and double-platform dispensers are made from stainless steel for durability, and operate on large casters for stability. They're easy to maneuver through doorways and hallways.

Walls are protected by corner bumpers to reduce the chances of scuffs and marks, and the design keeps the dispenser stable as workers steer it from the kitchen to the dining area. Whether that's in the next room, down the hall, or even in another building, the right serving tray dispenser is very important when it comes to handling both clean and used trays with ease.

With several models to choose from, businesses can select the serving tray dispenser that fits the size of trays they use and provides the biggest benefits for their operations. By adjusting the dispensing height as trays are used, it is easy for customers to continue grabbing trays even when the stack of clean trays is smaller. This also allows for more space underneath, where used trays can be stored. It's a winning combination for economical and convenient foodservice.

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The Importance of Ergonomics in Tray Dispensers

 

Finding the needed staffing for any foodservice operation is currently very challenging. Keeping them there is an entirely different issue. One of the best ways to retain valuable team members is to create working conditions that make the job easier. By finding solutions that help workers do their jobs with less stress and strain, more workers will be interested in staying on the job. That, in turn, brings in new talent and helps retain existing staff simultaneously.

For foodservice operations where serving lines are part of the equation, considering tray dispensers can be an easy win with staff, eliminating the need for constant shuttling of trays from the back of the house to the serving area. While tray dispenser ergonomics is not something everyone thinks about, the workers who use these dispensers will certainly notice the difference. Here's why:

How Do Ergonomic Tray Dispensers Work?

For an ergonomic tray dispenser to work correctly, it requires spring tension that will raise the trays to the proper height for dispensing. Adjusting the height level is extremely easy, and workers can attach and detach springs as they need to make sure the dispenser is at the right height. It only takes a moment to make adjustments, and once the height is accurate, it will remain where it was placed until springs are attached or detached again.

There are several sizes and styles of ergonomic tray dispensers to choose from, allowing workers to have all the space they need for trays while still maneuvering the units through the kitchen and dining areas with ease. Choosing an open design can make loading and unloading easier, and there are cantilevered options that can also meet foodservice needs. The right ergonomic tray dispenser gives workers convenience.

How Do Ergonomics in Tray Dispensers Help Workers?

By considering ergonomics in tray dispensers, operators minimize the need to reach beyond a person's capacity -- literally. This helps staff not only when loading units, but also when unloading trays, cleaning the dispenser, and preparing the tray dispenser for a foodservice event. Whether workers use the tray dispenser daily or it is needed infrequently, making sure trays can be easily accessed with a dispenser that requires little maintenance is a great way to show support for staff.

With adjustable tray dispensers, it's also easier to accommodate a wider range of physical abilities, making the pool of potential applicants larger because the physical stresses of the job will be easier. In addition, the chance of workplace injury will also be reduced. That benefits the workers who are operating the tray dispenser but also the company that employs those workers and needs them to be healthy and available for foodservice events.

Do Ergonomics Matter to Customers?

Customers can also appreciate the value of ergonomics when it comes to tray dispensers. As they grab trays for use, they will not need to bend and stretch in ways that might not be comfortable for them. And because trays are literally the first thing a guest will encounter, they will set the tone for the entire dining experience. Whether they are in the hospital cafeteria on their lunch break, at school getting their education, or in a corporate setting at a banquet or catered event, being able to easily reach a tray and move on with their dining experience can make a big difference in their level of comfort.

From workers to customers, and anyone who uses or interacts with tray dispensers, ergonomics have value. Adjustable tray dispensers are more convenient, and they reduce the chances of injury and discomfort for anyone who loads or unloads them, as well as anyone reaching for trays during their dining experience.

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3 Ways to Experience ROI with a Tray Dispenser

Deciding on whether or not to invest in foodservice equipment can be a complicated calculation of the benefits and overall return on investment. This is true for ovens, ranges, and refrigeration, and it's true for tray dispensers, as well. Whether you're a corporate dining facility, a hospital cafeteria, or something in between, the formula is relatively simple. Will the benefits of a tray dispenser weigh more than the initial cost of purchasing one? Let's break down three benefits that factor into determining the return on investment of tray dispensers.

A Tray Dispenser Frees Up Back-Of-The-House Workers

It's been well documented that we're in the midst of The Great Recession, and one of the byproducts of our current situation is that foodservice operators are finding it very difficult to hire and retain staff. The more an operator can make labor more efficient, the easier it will be to alleviate staffing issues.

Among the largest benefits of tray dispensers are the freedom staff members will experience from not needing to run stacks of trays to the serving line. The back of the house can focus on food preparation, and the serving staff can focus on the guest experience. Not only are the stacks of trays heavy and cumbersome, but carrying them through crowded areas can pose a risk of harm to the workers and others.

With a tray dispenser, the need for carrying trays is eliminated, and the trays will not pile up in the back of the house, either. Everything can move more smoothly and efficiently, and it will be easier to achieve operational goals. There are various types of dispensers, including those that also hold flatware, so it's important to consider all factors when determining which tray dispenser will work best.

Get More Shelf Space With a Tray Dispenser

Investing in a tray dispenser provides the opportunity to free up shelf space that is currently taken up by stacks of trays. Those trays will be transferred to a mobile cart, and the resulting shelf space can be used for other things, such as merchandising other foods and beverages that will enhance profits. The dispenser also allows for storing trays in a manner that is both sanitary and safe, so they are ready to be used when needed.

When trays are stored on shelves, they can collect dust, take up too much space, and be in the way of other items that also need space. A tray dispenser solves those issues conveniently and provides a company with a specific place to store trays in a neat and orderly fashion. Having a designated location for those trays makes it easier to keep back-of-house areas organized and to help workers handle foodservice operations faster and with fewer concerns.

Buying a Tray Dispenser Heightens Mobility

The mobility that comes from buying a tray dispenser is extremely important. Being able to quickly move trays from one location to the next means it takes less time for workers to set up an event or prepare for any other foodservice operations. From feeding hungry school children to prepping a corporate banquet, foodservice takes a lot of behind-the-scenes work. Being more mobile makes that work faster, and allows workers to be more efficient at setup and take-down no matter the frequency of the event.

Depending on the layout of the space and the type of foodservice needs a company or organization has, the location where food is served may not be directly adjacent to the food prep area. Being mobile in those cases is vital to making sure trays reach their intended destination. There will not be a need to carry heavy trays back and forth or struggle with the time limits for setting up and removing the food and supplies when workers have the mobility that comes with a tray dispenser.

Finding the right tray dispenser does not have to be difficult. There are several types and designs to choose from, so any company can locate the dispensers that work for their needs. The number of trays needed, the layout of the space where the dispenser will be used, and the options for storing it and the trays when not in use all matter, to make the right decision.

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Why Might An Adjust-A-Fit® Plate Dispenser Be the Right Solution for You?

Lakeside's Adjust-A-Fit® Plate Dispenser design allows operators to use a single plate dispensing unit for dinnerware that ranges in various shapes and sizes. There are several benefits to this. First, operators can use dinnerware from different China manufacturers or even the same manufacturer that might change or discontinue certain collections. Second, it can help facilitate menu diversity, even across different parts of the day. And third, adjustable plate dispensers can also help contribute to a more efficient operation.  Essentially, accommodating a wide array of dinnerware options ensures the right match and versatility for any buffet.

Why Might An Adjust-A-Fit® Plate Dispenser Be the Right Solution for You?

Adjust-A-Fit® plate dispensers can set the tone for meal service, and though customers and diners may not notice the difference, it can play an important role for operators. Not all foodservice operations consistently use the same size dishes, as variations in menu items can require various plate sizes, as can different types of service such as going from breakfast to dinner. Sometimes chefs will create food options that may require plating in vessels with non-standard sizes. In all these cases, using a plate dispenser that can accommodate different sizes can be extremely helpful.

It is also not uncommon for a dish manufacturer to discontinue certain plate styles or collections and replace them with sizes that are slightly different from the originals. Sometimes another dinnerware manufacturer will offer a higher quality product that is more cost-efficient, creating a situation in which an operator may want to change manufacturers. The problem might be those dinnerware sizes are different than what was previously used. Again, this is where Adjust-A-Fit® can help.

Adjust-A-Fit® plate dispensers provide serving options that can accommodate multiple sizes of plates and bowls throughout the unit's life. The dispensers are available in heated and non-heated styles and demonstrate the necessary flexibility to harbor solutions for virtually any china sizing issues that may arise. For instance, if the foodservice operator has not yet ordered China and does not know what the specific sizes will be, or if the service is to the type that requires frequent changes of styles or brands of China, the Adjust-A-Fit® plate dispenser can easily make the necessary changes for plate height and diameter without the use of tools.

The Right Plate Dispenser for Different Plate Sizes & Service Requirements

Adjust-A-Fit® plate dispensers are available in heated and non-heated styles.  All models are easy to transport and make the task of dispensing plates less stressful for staff.  Adjustable, detachable springs make dispensing easy, and no tools are required.  They come with welded stainless steel cabinets with bottom corner bumpers that protect the outer cabinet and nearby doors and furniture.  They come with the Easy-Glide® design that provides for smooth and quiet operations with its self-leveling mechanism, and a thermostatic control comes with a single stack heated design that provides temperatures between a minimum of  100 F (38 C) and 175 F (79 C) maximum temperature settings.

When it comes to a buffet and self-serve foodservice, or any other type of foodservice operation that uses china in varying sizes, there exists the perfect solution for any unique challenges that can present themselves during a given service event.  Our Adjust-a-Fit® design allows for flexibility in your foodservice operations.

Adjust-A-Fit® Available for Mobile and Drop-In Dish Dispensers

Our Adjust-A-Fit® design is available in select models of both our Mobile Plate Dispensers and our Drop-In Plate Dispensers. Learn more about which type of plate dispenser would work best for you here. Whether you plan to keep your dish operations stationary with a counter drop-in dispenser or take your plates for a ride from location to location, the Adjust-A-Fit® design allows for the ultimate flexibility!

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Crack the Code to Finding Your Perfect Drop-In Plate Dispenser

Trying to determine which plate dispenser is right for you can be like a complex game of formulaic choices and solutions. Simply put, it’s like cracking a code, and achieving the overall goals of the operation can depend on a few simple questions and answers. The good news is we’re familiar with those decisions, and we’re happy to walk you through them here.

Let’s take a step-by-step review of selecting the proper plate dispenser.

To Heat or Not to Heat

The first part of the code is to consider the menu being served. Whether it’s a self-serve buffet or a staff-served meal, if part of that service will include heated, center-of-the-plate type options, a heated plate dispenser can help those foods maintain temperature and provide an overall better experience for diners. Serving on a heated plate is generally recommended if heated food is served.

On the other hand, if heated foods aren’t part of the equation or will be a less-frequent method of service, standard plate dispensers might work best, especially considering they can be the more economical option for operators.

Heated drop-in dish dispensers from Lakeside can accommodate different plate sizes and counters of varying heights. In addition, units are available to meet ADA height requirements.

Open or Shielded

When using a non-heated model, drop-in plate dispenser wells come in two options: open or shielded. Shielded models have a covering surrounding the stack of plates similar to the appearance of a heated model, while open units do not. The shielded models can offer greater protection for China and dinnerware when compared to the open models, but shielded models aren’t always a necessity for operators.

Like the heated models, both open and shielded non-heated units come with the ability to accommodate different plate sizes depending on the options selected. They can also fit both standard size counters, as well as ADA-compliant counter heights.

Pick Your Plates

As mentioned, both options come with the ability to accommodate different plate sizes – or not. For operators who know the exact plate and bowl dimensions that will be used, a regular plate dispenser might be the best option, especially if China will remain consistent throughout the lifespan of the service. For operations that wish to accommodate different sizes, though, or if China might frequently change, using an Adjust-A-Fit® unit from Lakeside is the way to go.

The final aspect to cracking the code for your drop-in plate dispenser is what shape your plates are that the dispenser will hold. We have options for circular, oval, and square plates so you'll be sure to find one that fits your needs.

Need more information on selecting your drop-in plate dispenser? Check out the options available from Lakeside.

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What Type of Plate Dispenser is Right for You?

When setting up a foodservice operation, many owners pay the closest attention to elements like the menu, food sourcing, and staffing. However, one piece often gets overlooked, despite being one of the most critical parts of a self-serve serving station, and that's where everything begins for diners -- getting a plate.

Plate dispensers can set the tone for the entire mode of service. When a diner is served warm foods on a cold plate, for example, it can be a reflection of the entire experience. Using the right plate dispenser can help start foodservice the right way, and as a follow-up to a previous piece we did on the different types of plate dispensers, this blog will help operators determine which type will work best.

A Brief Overview of Types of Plate Dispensers

The first question to ask is whether the food station will be mobile or not. If the point of service will be relocated to different areas of the property or operation, considering a mobile plate dispenser is likely the best bet for the operator, as it will provide versatility. Drop-in plate dispensers are also highly valuable for certain types of service, and they come in a few different varieties. Let's walk through the different types of dispensers and break down what to expect from each.

Mobile Plate Dispensers

Because these dispensers are mobile, they are designed to make moving (and stopping) easy. Each unit comes with durable casters for movement, as well as locking wheels so employees can safely secure plate dispensers during times of service. As for the plates themselves, there are a few factors to consider when picking a mobile plate dispenser, such as:

Square or Round Plates: Trying to fit a square plate into a round hole won't end well, nor will the opposite. With square plates common for banquets and catering, having flexibility can be critical.

Number of Stacks: For food stations requiring high-volume service, having multiple dispenser stacks can make the line go much faster. Most models have two, but some can have four or more.

Heated vs. Non-Heated: Warm plates are essential for hot food stations, but it's crucial not to overheat the plates so guests can't hold them. Mobile food stations can use radiant or convection heat to ensure consistent and reliable results with every dish.

Drop-Ins

A drop-in plate dispenser is a semi-permanent installation that works best for restaurants, hotels, and other foodservice operations that remain stationary. As with mobile machinery, the operator has to determine whether a heated or non-heated option will work best. With drop-ins, there are actually three variations: open, shielded, and heated.

A shielded dispenser works best if the counter is exposed because food particles and other items won't damage or dirty dishes before they're removed. Open dispensers allow for quick access. And heated units will dispense plates at the ideal temperatures of heated, center-of-the-plate meal service.

Why Selecting a Plate Dispenser is Crucial for Your Operation

Plate dispensers make foodservice operations run a lot more smoothly than they would otherwise, literally beginning someone's experience. They can also be critical for operators, too, by reducing the burdens placed on staffing in today's labor-challenged foodservice industry. Without a dispenser, workers would have to stack plates constantly throughout the service window. Also, because it's not safe to stack plates too high, they would need to make multiple trips to deliver the same number of dishes as a dispenser.

How to Select the Right Plate Dispenser

It can be valuable for foodservice operators to discuss their own set of unique goals and challenges before deciding on any type of foodservice equipment purchase, plate dispensers included. From walking through the different types of features to discovering the benefits of those features, the team at Lakeside can help deliver the right plate dispenser solution to meet your objectives. Our recommendation is to start by reviewing the different types of options available for both mobile and drop-in dish dispensing units.

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The 3 Types of Mobile Plate Dispensers

When it comes to buffet and self-serve foodservice, it all begins with the plate. Whether it’s corporate dining or an all-you-can-eat restaurant, most self-serve consumers will be influenced by the size and storage temperature of dinnerware, and that’s why it’s important for operators to consider the different types of plate dispensers and the benefits that come with each.

In many types of operations, it’s also important to be able to move foodservice from one area of a property to another. As a result, considering a mobile plate dispenser could be the right option, so let’s dig into the different types of units and why one might work better over another.

Regular, Express-Heat or Convection: Which Plate Dispenser Is Right for You?

Understanding a few basic factors before selecting a plate dispenser is critical to choosing the right one. As we mentioned, it’s important to know where plates will be dispensed, as this could factor into whether a mobile dispenser is needed. Operators should also consider things like plate size and whether or not plates will be heated.

REGULAR PLATE DISPENSERS

Regular plate dispensers from Lakeside deliver heated or non-heated plate options with economical flexibility. Each unit can be modified to accommodate different dispensing levels without the use of any complicated tools, and a smart, durable design makes Lakeside’s regular plate dispensers suited for day-to-day use in a wide range of operations including hospitality, healthcare, corporate dining, and more. With Lake-Glide casters, units move across surfaces quietly and without sticking on surfaces.

EXPRESS HEAT™ PLATE DISPENSERS

Lakeside’s award-winning Express Heat plate dispensers use forced air to decrease the amount of time it takes to heat up a collection of plates while continuing to offer the classic Lakeside component of mobility for easy transport and plate distribution. With these units, plates are heated to 150ºF in about 90 minutes while still accommodating different dispensing levels with spring tension. Express Heat units are ideal for banquets and on-demand meals where less time is provided for set-up and the heating of plates.

CONVECTION PLATE DISPENSERS

For operations that require high-volume dispensing applications, the Convection Plate Dispenser is the ideal solution. Designed to evenly transfer heat to all plates within the cabinet, convection dispensers ensure faster, consistent, and efficient plate heating with a single control that operates two or three dispensers in a single cabinet. Self-leveling dispensers are self-lubricating for smooth, accident-free operation. With Lakeside’s convection options, it’s also possible to take advantage of Duo-Therm™ options to heat both plates and pellets within the same unit providing the ultimate in flexibility.

Looking for more information on plate dispensers to meet your unique challenges? Talk with an expert at Lakeside.

 

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Are Ghost Kitchens Here to Stay?

The foodservice industry has changed quite a bit in recent years. One of the more recent trends is the increasing popularity of ghost kitchens. Ghost kitchens existed in the food service industry before the COVID-19 pandemic, but they've taken on a life of their own since the early days of 2020, as many restaurants and foodservice operators adopted ghost kitchen models as they sought to adapt to the new realities of foodservice. Simply put, restaurants were forced to close dining rooms, and they needed new ways to get in front of their customers. The result was a drastic increase in off-premise dining, which speaks directly to the ghost kitchen model of foodservice.

Let's start by discussing what a ghost kitchen is and how it operates.

What Exactly Is a Ghost Kitchen?

People may think of something spooky when they hear the term ghost kitchen, but it is quite ordinary. A ghost kitchen is an operation that doesn't include a parking lot, dining room, or waiters. Simply put, a ghost kitchen is a restaurant that has essentially no public presence at all. It provides touchless ordering via an app or online menu, and meals are either delivered or picked up on location.

Ghost kitchens can be found in a variety of food delivery services. These services include DoorDash and GrubHub. Customers may see a restaurant listed on DoorDash or GrubHub that makes food in a ghost kitchen without even recognizing it. Ghost kitchens are quite important for food delivery services.

What Are the Benefits Of Ghost Kitchens?

Ghost kitchens provide a number of benefits. One of them is the fact that ghost kitchens have minimal overhead costs. Whoever runs the ghost kitchen doesn't have to worry about front-of-house expenses since those expenses don't exist for a ghost kitchen.

Additionally, ghost kitchens allow owners to operate without customizing the building for the convenience of dine-in customers or hiring servers. Also, a ghost kitchen provides the possibility of outsourcing delivery to services such as GrubHub and DoorDash. It is important to realize that one has to pay commission fees in order to outsource delivery to these services.

Another benefit of ghost kitchens is that they are quite flexible. One can quickly adapt them due to customer demand and new market trends. Everything about the ghost kitchen is online and one can alter it quickly across every platform they use. This provides those who run ghost kitchens with more leeway to test different approaches during the beginning stages of the business. After all, if one approach fails, it is fairly simple to pivot to another approach and go from there.

Will Ghost Kitchens Remain in the Foodservice Industry in the Long Term?

The easy answer is, yes. Given how the foodservice industry has changed in recent years, it seems likely that ghost kitchens are here to stay. They provide a variety of benefits compared to traditional food preparation operations. They can save a restaurant money it would have spent on overhead costs. With all this being said, one would expect that ghost kitchens will remain a part of the foodservice industry moving forward.

New Equipment Helps With Ghost Kitchen Operations

Another reason why ghost kitchens sprang up is to meet off-premise demand. New equipment can make ghost kitchen operations easier. Carryout food carts and curbside food carts are two examples of such new equipment.

These carts are durable and include all-swivel casters so that they are easy to move. Additionally, these carts make sanitation and cleaning easier, since their construction makes it easy to clean and sanitize them. Carryout food carts and curbside food carts also include an all-weather cover to protect them from the elements.

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How to Improve Your Meal Delivery Efficiency

There are many keys to successful meal delivery. One of them is to ensure that meals delivered are fresh and of high quality. Another key is to deliver meals quickly and efficiently. Consequently, these goals often go hand-in-hand, and there are several ways for operators to help achieve them.

Here are three ideas for operators to consider when looking to improve meal delivery efficiency, while also preserving quality.

Transport More Meals At The Same Time.

It might seem obvious, but transporting more meals at once can make meal delivery more efficient. Delivering fewer meals at the same time means that the entire process is less efficient, and less efficiency can reduce profitability because, yes, time is essentially money. Breaking up these meals into separate deliveries increases the transportation costs.

For this reason, it makes more sense to transport a greater number of meals at the same time. this can also help improve meal quality as prepared foods won't need to wait as long in the kitchen for the next wave of delivery.

Make Sure To Deliver Meals Securely and Safely.

Another method one can use to improve meal delivery efficiency is to ensure that all meals are delivered securely and safely. There are a number of things one can do to make sure this is the case. From ensuring that packaged items arrive intact to keeping food at proper serving temperatures from the kitchen to the fork, food safety is ultimately the most important aspect of any operation, from senior care communities to schools and corporate cafeterias.

Again preserving quality is a byproduct of safety. When items are kept and served at proper temperatures, not only do they remain safe for service, but they also retain the desired qualities that make food appetizing.

Utilize High-Quality Meal Transport Carts.

One more way to make meal delivery efficient is to use high-quality meal transport carts. Ideally, one would use delivery carts that can be easily moved, are durable, and can be moved outside across a variety of surfaces. Consider the types of surfaces over which they will move. Sometimes bumpy tiles and even elevator thresholds can be obstacles to food delivery, and Lakeside's team of experts can help.

The Lunch-Time Meal Transport Kiosk is suitable for this delivery. It is made from stainless steel for easy cleaning and sanitation. This kiosk is also made to accommodate a combination of coolers or thermal bags to handle various changing menus.

Curbside foodservice carts are another good option. The Curbside Pick-Up Cart is one such cart and it includes a durable stainless steel construction. It also has an all-weather cover, so one can use it in a variety of weather conditions. The Curbside Pick-Up Cart comes with all-swivel casters so it can move easily. All this, combined with its convenient push handle, makes it one of the top-notch curbside foodservice carts available today.

Meal delivery solutions are key to effective meal delivery. One can choose from a variety of different curbside and pick-up carts in addition to other products like drying racks. Steam tables are one more example of the meal delivery solutions that are available. All of these solutions can make it easy for one to deliver meals effectively.