How To Specify Serving Counters

Guests may barely notice serving counters as they choose items from a grab-and-go area or walk through an elementary-school lunch line. But serving counters can be one of the most technical components of a foodservice operation.

“The serving counter is the backbone of your front-of-house operations,” says Ben DeLeon, production assistant at Worrell Design Group. “Getting that correct improves design and impacts the overall customer experience.” Successful serving counters also benefit employees through more streamlined workflows, efficient layouts and injury prevention.

Conversely, DeLeon says, poor serving counter design can limit an operation for years.

That’s why it’s important to understand the details of specifying serving counters. Here, Texas-based foodservice design experts shared their best practices for specifying serving counters, whether operators are remodeling a serving area to meet guest volume, improve aesthetics or incorporate new technology.

Physical Space, Layout

Major serving area renovations may only happen every decade or two, says Duane Guidry, principal at Chrane Foodservice Solutions. But even smaller-scale remodels are an opportunity to think about both current trends and the long-term future.

“We’ve worked with our customers to help with a major renovation, but it’s set up in a flexible manner,” he says. Service styles continue to shift from traditional tray lines to food courts, grab-and-go, and even display cooking, which require an entirely new service flow.

Modular counters can help operators keep up with shifts in service style by swapping out equipment or adding new components like self-checkout areas. They’re also easy to move for a full cleaning underneath.

Start by thinking about your space as a whole—both front- and back-of-house, DeLeon says. Yes, guests need a logical end-to-end visit, but employees also need a clear path from cooking food to delivering it in a hot well. Walk through the physical needs of everyone in your operation—guests and employees—before committing to a layout.

The ideal serving counter layout also relies on the type and number of guests flowing through an operation. Underestimating peak flow at rush hour can lead to a long line at the serving counter. Those counters also need to reflect guests’ needs. Brent Robertson, foodservice consultant at Cosper & Associates, works with cafeterias that serve elementary and middle schoolers in the same space. “Six- and 12-year-olds aren’t the same height,” says Robertson, adding that counters with adjustable heights to serve everyone equitably will become more prevalent in the near future.

Get Specific
Guidry recommends calling in the experts—architects, design consultants and manufacturers’ representatives. Explain your specific vision and goals for the space, leaving no detail unmentioned.

Upgrading equipment in a serving counter during a remodel may increase demand on the utility load. Be sure to update accordingly.

Equipment, Technology

Hot and cold wells often are the first pieces of equipment operators consider when specifying serving counters, and experts say waterless wells are experiencing a resurgence. These wells may come at a 20% to 30% premium over traditional options, Robertson says, but they eliminate the cost of digging a trench and adding a new water and drain line. Waterless wells also require less maintenance and reduce humidity in the serving area, preventing food from growing soggy.

Other core equipment needs may include:

• Grab-and-go units
• Heated surfaces
• Induction warmers and cookers
• Retail display cabinets
• Self-checkout kiosks
• Food shields

Lance Brooks, president of Foodservice Design Professionals, says to verify the existing electrical when selecting serving counter equipment during a remodel. “It is often that counter replacements will interconnect to the existing electrical,” Brooks says. “If the electrical is going to increase then reviewing/modifying the existing electrical panel will be required to update accordingly.”

Get Specific
Capture every possible detail of your equipment needs. For example, when specifying a cooktop, list the brand name, model number and accessories, plus detail out the panel, gas and hose sizes.

Aesthetics, Finishes

Any serving counter’s aesthetic design starts with its top and front finish. When choosing a countertop material, make sure it’s compatible with built-in equipment, including heated surfaces and frost-tops. “Installing thermal breaks between hot and cold surfaces helps counters avoid cracking,” says Katy Worrell Grizzle, president of Worrell Design Group. Man-made, engineered stone and quartz are popular choices as they’re suitable for hot and cold temperature swings.

As for front finishes, each type has advantages: Laminate is the most cost-effective; tile is mid-price range but more durable and has a vibrant finish; and 3form (handcrafted, translucent materials) and acrylic are upper-price range and relatively durable but offer the most wow factor.

Counter fronts can feature color-changing lights, providing an elevated dining experience for students.

Lighting also is a top aesthetic consideration when specifying serving counters. “A lot of older lighting for incandescent or heat lamps was used for function over form,” Robertson says. “Now you bring as much light in as possible.” Today’s serving counters come with either a bright 5000K LED light or an LED light with a separate heat lamp using an efficient Calrod heating element. These options best display the menu items. Note that counter fronts also can feature color-changing lights, which are particularly popular in schools.

Get Specific
Service counter materials can be one of the more expensive investments in your serving area, and last-minute swaps can drastically increase your project cost. Talk to your designer about your preferences—and dislikes—as early as possible.

Final Word

Well-specified serving counters create a logical flow through a service area, offer pleasing aesthetics and allow for fresher, more creative meals. Every expert interviewed emphasized the same point: Hyper-specific attention to detail ensures a successful outcome.

“You almost can’t be detailed enough—and everyone needs to be on the same page,” Guidry says.

To learn more, visit the Mod-U-Serve website.