Whether it’s merchandising cabinets in retail environments or buffet solutions for hotels and restaurants, front-of-house equipment can have an enormous role to play in an operator’s success. We explore some of the trends and innovations shaping this area of the industry.

Caterers are looking for so much from their equipment nowadays – they want energy efficient, multifunctional products that can maximise sales and reduce food waste levels, all while offering great value for money.

It is also fair to say that a lot more kit these days is front-facing – be it buffet-style solutions where the customer serves themselves or front-of-house merchandising equipment in retail and grab-and-go settings.

Theatre cooking is also dominating many catering sectors at the moment and that is really helping caterers to maximise their margins and footfall. “We are seeing more open plan ‘theatre’ kitchens being designed and installed to help create a new sense of experience for diners,” agrees Andy Piggin, managing director of PFR.

“As a result, more visually appealing multifunctional catering equipment is being used through dayparts in response to the growing popularity of open kitchen concepts and the demand for transparency.”

Paula Sherlock, MD of Signature FSE, the UK agent for Venta, Chasseur and livecookintable, says that with venue space increasingly at a premium and budgets stretched, kit which helps a site look good but delivers excellence of performance and function is critical to success.

She says the Venta series of modular buffet equipment with in-built induction technology is an example of a range that can help operators deliver brilliant-looking spaces that work for chefs, front-of-house staff and guests in the best possible ways.

“We’ve also noticed that our customers are keener than before to create a visually attractive buffet display using colour, that’s why our range of cast iron casseroles by our French brand Chasseur appeals to more venues thanks to the choice of 10 different colours in many sizes.

“Thanks to the natural heat-retention properties of cast iron, the Chasseur dishes also answer an increasing need for heat-retentive products on a buffet display to help operators keep food warm for longer to the satisfaction of their guests. Chasseur cast iron is compatible with all types of heated display including induction,” she adds.

Versatility continues to prove key with any new product development in the buffet and self-service sector. This is a point that Mark Hogan, commercial director at FEM, has driven demand for more modern solutions.

“The traditional chaffing/warming dishes are bulky to transport and store, they need filling with water, and they take a long time to come up to temperature,” he says.

“This makes them less viable as a solution, especially compared to modern alternatives. Vollrath offers units that can be easily stored and transported. Delivering clean and instant heat when required, these induction models can be used wherever there is a power source. Their modern, sleek design makes them ideal for front-of-house.” 

Lockhart Catering Equipment cites noticeable changes in the dynamics of buffet display-style catering, arguing that operators don’t want to purchase multiple variations of the same piece of equipment, which invariably takes up valuable storage space and can look disjointed.

Its new Podium food display range is designed to eliminate this challenge, says head of marketing Simon Britten.

“The series of modular, interchangeable and stackable components give caterers maximum flexibility in terms of presentation. Each attachment is available in the same coordinating finish to complement the four colours of trollies available, and is designed to fit snugly in the base of the trolley for a seamless look.”

Marc Sumner, sales and marketing director at Hupfer UK, reports success with its ThermaDry heated well, which can keep food warm in gastronorm containers up to 200mm deep: “ThermaDry saves on both energy and cleaning costs, which makes it a very attractive alternative to bain maries in the current climate. It saves up to 57% energy consumption when compared with a bain marie with tubular element and 700kW connected load, and delivers 48% lower cleaning costs than foil or pipe heating.”

Outside of traditional buffet-style service, the food-to-go boom is one of the key themes shaping product development and design within the food display channel.