For large-group feeding facilities-cafeterias, hospitals, prisons-the support area takes on a complexity rarely seen inside a table service or fast-food eatery. An institutional kitchen may require as a lot as 2000 to 3000 square feet of support region, because this is where serving lines are set up in a multitude of combinations:
1. Straight serving line
2. Buying center system
3. Scramble (or free-flow) system
The straight line is exactly what its name implies. In terms of speeding clients through the food line, it’s the slowest-moving arrangement, because most guests are reluctant to pass slower ones in front of them. Nevertheless, single or double straight lines are still the most common style in commercial cafeterias, because they take up the least space and also the average guest is comfortable with the arrangement. Continue reading “Cafeteria Dining”