As the years add up, so does the cost of using linens in hospitality and conference center foodservice operations. Depending on the size of the facility and the volume of events, it can literally cost thousands of dollars annually to purchase and maintain linens, and that doesn’t even include the additional labor costs. When you add those years up, the numbers can be staggering.

So, what are the alternatives to using linens? Why are they used in the first place? And what are the important considerations when going linenless in a hotel catering or banquet service? Let’s take a look at the three most important details.

AESTHETICS

It’s important to begin with the reasons linens are used in the first place. Simply put, linens add an element of refinement to a service. They look nice and are aesthetically pleasing, so operators use them to elevate an event.

MOBILITY & VERSATILITY

Linens are also popular because they can convert tables or serving stations in any location into a point of service and do it in aesthetically pleasing ways as mentioned above. The point is buffets and serving lines aren’t always in the same places, so linens are mobile, so to speak.

STORAGE & SPACE

Lastly, linens are easy to store and don’t require a lot of space when they’re not in use.

The Benefits of Linen vs. the Alternative

The reasons linens are desirable are obvious. We all love refined service when we’re at a wedding or an important catered business function. But this is from the guest perspective. What about the operator?

As we mentioned, linens are costly and require a significant amount of labor to keep them clean. Cleaning requires either the ability to wash them in-house or use an expensive service. When linens are cleaned in-house, water and electricity usage climbs. It can literally translate to thousands of dollars in cost.

There are alternatives, though, that still meet the benefits listed above, and one of those solutions is the Traveler Series Serving Tables from Lakeside. These durable units do not require the use of linens and can be easily moved throughout the property. Let’s look at the Traveler Series through the lens of the benefits.

AESTHETICS

Lakeside’s Traveler Series Serving Tables come with beautiful laminate finishes. With 12 optional laminate top finishes and even more solid surface finishes available, operators will find an aesthetic that matches the existing space. From Victorian Cherry to Sand Stone, the looks are as varied as the guests who will use them.

MOBILITY & VERSATILITY

All units come with durable casters that allow for transport across the property. This means just about any area of a hotel or conference center can be turned into a serving station in a matter of minutes simply by rolling a table into place. Units come in various sizes, too, from 30-inches all the way up to 60.

STORAGE & SPACE

The Traveler Series Serving Tables can be purchased as nesting tables with the option for two or three different heights. This makes storage easy while also providing an added level of versatility.

When we think about linens, we often envision the white tablecloth in a fine dining restaurant or the hundreds of cloth napkins at a business banquet, or even the coverings on a serving line. While they can help create an aura of elegance and refinement, the reality is linens can have a negative impact on the environment, which in turn can have a negative impact on a foodservice operation’s bottom line.

Buying linens isn’t just the only expense. It also costs money to use them and keep them clean, and those costs can be quite expensive. Just consider an Atlanta area restaurateur who spends roughly $2,000 per month on linen costs spread across six different locations.

What are the reasons linens are so costly? The same reasons they can also have a negative impact on the environment — utilities.

As energy prices rise and water becomes scarcer, it’s going to cost foodservice operators more and more to operate a business using linens. Energy uses more of our natural resources, and just one look in the newspapers in the American Southwest is all that’s needed to see just how important water is today.

Of course, operators also need staff to help set up, break down, and clean linens. In today’s environment, staff is harder to find than ever, particularly in the foodservice industry. This creates an additional burden for operators who are looking to add fine white to a food serving line.

Whether it’s in-house staffing that can be hard to find or expensive linen services, foodservice operators are now looking at other alternatives to traditional linens that can consume resources and finances.

What are the alternatives to linen?

More than just about anything, linens are used for aesthetics to create an air of refinement. Whether it’s tables or buffet serving lines, when operators use serving stations that meet visual standards and can complement the overall décor of the room, it goes a long way toward the elimination of linens. Look for serving stations that have a variety of aesthetic options, or even better, that provide the level of customization needed to create the desired look.

Lakeside has solutions specifically to help erase the need for linen by providing functionality, durability, and a level of aesthetics that will enhance any serving line situation.

It’s 3 a.m. in the maternity ward of the nearby hospital. An exhausted, soon-to-be father going on 36 hours of no sleep is making his way down the hallway to grab a cup of coffee to keep him alert when he needs to jump into action to help his wife.

Meanwhile, in the lobby, an excited set of grandparents arrive, ready to start their day with a hot, fresh cup of coffee, eagerly awaiting the arrival of their grandchild. While seemingly insignificant, those cups of coffee carry an enormous impact on these hospital guests seeking comfort when they need it the most.

It’s well known that foodservice plays a critical role in hospital and healthcare operations. Not only is food and beverage critical for wellness, but it can also provide comfort to both patients and visitors alike while creating profit points for operators. A hospital’s overall satisfaction ratings are largely dependent on how foodservice is perceived, and those same satisfaction ratings play a key role in an operation’s reimbursement rates.

More and more hospitals and healthcare establishments are turning to alternative points of sale as it relates to food and beverage, using otherwise unprofitable parts of a hospital and turning it into the potential for profits. Kiosks and mobile serving units are a big part of this equation. This brings us back to that cup of coffee.

Coffee Kiosks Provide Value and Profit

More than just about any other type of food and beverage operation, coffee kiosks will generate interest amongst hospital guests and visitors, but what considerations do operators need to determine before initiating a kiosk coffee program that results in high patient satisfaction?

MENU

What styles of coffee beverages are being served, and will there be additional food items or other types of beverages on the menu? This is an important determination that will impact just about every other decision, from the type of kiosk cart being used to the ordering and inventory process. Using just one espresso machine? What about syrups and other extras to add to guests’ drinks? Think about both the menu you plan to serve and the space you have to serve it.

LOCATION

Next, where will the cart be located, and is it important to be able to move the cart from place to place throughout the day or week? Again, this will impact that type of cart being used, as well as other factors such as service hours. Looking for flexibility as to where you plan to offer your coffee service? Consider portable, mobile coffee counters that can move through hallways with ease, with plug-and-play functionality.

SERVICE HOURS

Service hours are important from both a staffing and a menu perspective, as this can change depending on the certain type of daypart. At the same time, service hours will determine where coffee stations should be located. For example, if a coffee kiosk is operational 24 hours a day, during the nighttime hours, it should be located in a place where it won’t disturb sleeping patients. Lobby coffee kiosks will likely result in the highest traffic of guests, so refrigeration and sinks may be additional components to add to a kiosk, as opposed to a self-contained smaller counter.

Healthcare Foodservice Is Interdependent

As you can see, the three factors above are all interdependent on one another. Hours of service will impact location and menu and vice versa. Regardless of the decisions on the above, though, the one important factor that might provide the versatility to run an operation as desired is the actual type of kiosk being used. In healthcare, it’s important to be flexible, ready at any moment, and provide comfort when it’s needed most. Your coffee station should reflect those same characteristics.