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Healthcare Foodservice Solutions During the Age of COVID

What is COVID-19

Healthcare foodservice operations are multifaceted and complex.  When you think about the different types of service required, it’s easy to understand why foodservice equipment needs to be dynamic, durable, and versatile in order to achieve operational objectives. When you consider the coronavirus and resulting COVID-19, those operations are even more complex.

In general, there are two types of operations, and within those operations, there are two types of service. There are additions, for sure, but as a rule of thumb, healthcare foodservice falls in either inpatient or out-patient applications. Within those applications, it’s either in-room dining for patients or residents, along with outside-the-room dining for medical staff and guests.

Let’s take a quick look at how COVID is impacting these distinct areas of healthcare foodservice.

SENIOR CARE & LONG TERM COMMUNITIES

As we look at inpatient care in the age of COVID, one of the hardest-hit segments of healthcare is, without a doubt, senior care and long term communities. This is due, in large part, because of age and compromising health conditions of residents.

Serving meals has largely gone directly to the residents’ rooms, as congregating in a dining room is much too dangerous for these populations. This, in turn, puts quality in jeopardy. Food must obviously be delivered safely, but the more time that elapses between the back-of-the-house and the bedside, the greater the chances food will lose heat, retain too much moisture, or even become unsafe.

There can be many solutions to these challenges. First is ensuring that plate warmers on the line are working properly and plates are the right temps.  Plates should be between 140-190 degrees coming out of the warmer.  Consider a laser thermometer to do spot checks on the top, middle, and bottom plates to confirm best results.  Next is getting the food plated and covered as soon as possible and into a tray cart for delivery.  Timers used in conjunction with a line up of tray carts are a great way to be sure meals aren’t plated and in the kitchen too long.  

If the community is not using trays, consider a mobile steam table that goes door-to-door.  This allows residents to choose exactly what they want and get hot food plated up right in front of them.  Don’t forget to have a hydration cart or other way to serve dry goods on hand as well.  

HOSPITALS

Like senior care and long term communities, hospitals must also provide foodservice for inpatient applications. In this case, though, patients are often amidst serious health conditions that make the success of a foodservice operation dependent on the health of the patient. Of course, the inverse is true, as well. 

In the age of COVID, making sure meals arrive at patient rooms while reducing the risk of potential exposure is critical. Sanitizing dinnerware and flatware to recommended standards is critical, and changing ordering practices can help minimize person-to-person risks. Like in senior care communities, hospitals can also adapt phone ordering as a way of eliminating potential exposure risks.

In hospitals, staff and patient guests must also be part of the foodservice equation. What are some of the ways to minimize risk to these groups? In many cases, buffet-service cafeterias are a primary source of service. Retrofit them to become more staff-service instead of self-serve. Provide ample spacing and prevent overcrowding with signs and barriers. And in dining areas, space tables to sufficient distances.

WHAT’S GOOD FOR HEALTHCARE FOODSERVICE IS GOOD FOR OUR HEALTH

It’s clear that food can have great impacts on our health and well-being. That’s never truer than in the facilities and communities where health is typically the main reason for being there. In order to get well, we need to consider foodservice solutions that promote wellness. And in the age of COVID, that means minimizing invisible risks we never thought possible in the ways we’re experiencing them today. That being said, there are equipment solutions and processes that can help.

Lakeside Has You Covered

We have compiled a list of product solutions to consider for healthcare foodservice in the age of COVID-19.  With industry leading lead times and the ability to modify anything to fit your specific needs, Lakeside is your partner in healthcare foodservice solutions.

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Senior Care Meal Delivery in the Age of COVID-19

As we’ve seen over the last few weeks and months, the coronavirus and the subsequent disease it causes, COVID-19, can have horrific effects on the residents and staff in senior care communities.

In part, this is likely due to the fact the disease has harsher impacts on our older population. It is also likely attributed to the close quarters in which everyone lives in senior care and long term communities. This means it’s even more important to make sure meal preparation and delivery are completed with care.

As a result, the Centers for Medicare and Medicaid Services (CMS) have issued new guidelines for these types of operations. It puts critical limitations on visitors and personnel who have access to senior and long-term care communities in order to help shield residents from potential infection.

“As we learn more about the Coronavirus from experts on the ground, we’ve learned that seniors with multiple conditions are at the highest risk for infection and complications, so CMS is using every tool at our disposal to keep nursing homes free from infection,” said CMS Administrator Seema Verma. “Temporarily restricting visitors and nonessential workers will help reduce the risk of Coronavirus spread in nursing homes, keeping residents safe. The Trump Administration is working around the clock to ensure the continued safety of America’s health care system, particularly nursing homes.”

This is where the SuzyQ Cart System can help foodservice directors.

We’ve talked about how SuzyQ can benefit both residents and operators in a dining room setting. There’s no doubt it can help solve labor challenges and provide for self-determined meal choices in group settings, but it can also do that in other ways, as well.

One of the ways senior care communities are required to fight the potential spreading of the coronavirus is to eliminate meal times in the dining hall to avoid a cluster of too many people at once. As a result, these meals are now being taken directly to the residents’ rooms for in-room dining.

Now, this is where self-determined meals can be even more important. Because foods need to be transported across longer distances, preserving the quality of food and providing residents with choice a critical way to meet person-centered guidelines while avoiding food waste and preserving safety.

The state-of-the-art delivery SuzyQ Cart System contains features that provide these types of benefits. It’s guest-pleasing and cost-saving for operators.

Suzanne Quiring, RD, CDM

Watch the recorded webinar for free from Registered Dietitian and Certified Dietary Manager, Suzanne Quiring for a review of COVID19 and what Food Service professionals need to lean into during this national crisis. Topics covered:

  1.     Infection control
  2.     Good food handling techniques
  3.     Sanitation
  4.     Staff communication
  5.     Practical ideas on providing meal service when a dining room can't be used
  6.     Resources to support your leadership role needs during this uncertain time

REGISTER NOW

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Why You Should Consider the Multiteria Retail XTension

When it comes to foodservice on campus, one of the biggest assets is versatile equipment.

What does that mean, specifically? Units that can be moved around, from inside service to events held outside on the quad. Units that can get larger or smaller depending on the crowd size or the available space. Units that can stand up to the wear and tear of campus life while still looking upscale.

The Retail X-Tension from Multiteria is a foodservice counter that can achieve these objectives and more, whether it's on a college campus or outside a high school gymnasium. Let's take a look.

The Multiteria Retail X-Tension allows operators to serve a variety of menu items in a variety of locations. With chalkboard signage, those displays are obvious and enticing and can change from one service to the next. Along with easy setup, which takes 15 minutes or less, operators can move from grab-n-go breakfast in the morning to lunch service in the afternoon to a concession stand outside the basketball game at night.

Snacks, beverages, fruit, and even food warming are all possible with the Retail X-Tension. This menu diversity, when coupled with locational diversity the unit provides, means underused spaces can be turned into profit centers quickly and efficiently. Courtyards, corridors, hallways, outdoor sporting venues, verandas -- they can all become profitable locations.

In terms of design, the Retail X-Tension will fit through any standard-sized doorway, and the extension counter slides out with ease to create an easy setup. As with any foodservice display, lighting is important, and the Retail X-Tension comes with LED overstructure lighting that helps illuminate your food and beverage items. An optional bracket will hold a digital menu monitor for an even more enhanced display.

Ready to speak with an expert about the Multiteria Retail X-Tension? Schedule a free assessment with one of our reps today, and discover all the final benefits to see if they're right for your service.

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Enabling Kitchen Efficiency: Lakeside’s Mise en Place Stations

As you look at the organization of your commercial kitchen, you likely have mise en place front of mind.

This French term for "to put things in place" is a method that helps chefs prepare ingredients and organize equipment in anticipation of a busy service.

In order to execute an effective mise en place strategy, it is important to have the right equipment. With over 70 years of experience, Lakeside offers a diverse product line. This product line, along with collaboration with end-users and foodservice consultants, allows Lakeside to provide its customers with the equipment they need. Lakeside offers three mise en place solutions to help set your kitchen up for success.

Read on to learn more about how our mise en place stations can help optimize your kitchen's efficiencies.

Lakeside Mise En Place Carts

Lakeside's three mise en place stations offer a number of great features. Each model includes a stainless steel top frame built to hold a full-size pan. It can also accommodate smaller pans with standard inserts or a cutting board.

The cart has integrated handles on both sides, allowing it to hold a 1/3 pan or two 1/6 pans. A detachable speed rail with an integrated towel bar allows you to use the carts to arrange and hold the ingredients for your mise en place, including spices, seasonings, bottles, and sauces.

All models are ADA compliant so can be used by any member of your staff.

Model 140

This model can be moved and adjusted as needed for your space. It includes a cantilevered H-base with four small casters that are all-swivel with brakes. This enables the cart to roll under ranges for optimal use and storage options. Adding to its versatility, Model 140 is 21x38 inches but has an adjustable-height top, so it to be modified to suit your needs.

Model 146

This mise en place cart is Lakeside's classic model. It has an overall size of 17.5 x 38 x 35 inches and includes four 3.5 inch casters that swivel.

Model 145

If you are concerned about shipping costs and are confident in your assembly abilities, you can consider opting for Model 145. This offers the same, classic set-up as Model 146 but comes unassembled, reducing costs associated with shipping and storage. We know some people just like building things, so with our easy-to-follow instructions, it should be a sinch!

Benefits of Lakeside Carts

Each of the Lakeside mise en place carts assists you in providing menu innovation without compromising the existing kitchen layout. Efficient layout will allow the chefs in your commercial kitchen to organize ingredients and equipment in a way that makes the most sense for their process. The carts are also versatile, perfect for tableside meal prep and customization.

Lakeside mise en place carts will enable chef and staff in commercial kitchens to:

  • Organize cooking equipment and utensils;
  • Peel, wash, chop, or dice vegetables;
  • Trim and portion meat;
  • Prepare fish fillets; and
  • Keep spices close at hand

The above are just suggestions. The beauty of Lakeside mise en place carts is that how they are used can be unique to each member of the kitchen staff. In addition to organization, mise en place carts also promote menu planning, inventory management, and kitchen cleanliness.

Contact Lakeside Today

Whether you know exactly which mise en place carts are right for your kitchen or you need help strategizing the best fit, Lakeside is here to help. If you don't see exactly what you need, we are happy to work with you to develop exactly what you need by modifying a standard product or specially designing a product for your unique application

Contact Lakeside today to begin your journey to a more organized kitchen.

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The Ergonomics Behind Food Prep

Uniformity is important when it applies to the food coming out of your commercial kitchen. You want everyone to experience the same beautifully plated food and your diners expect food that tastes the same as it did the last time they tried it.

Unfortunately, the people preparing that food are not uniform in size and stature. The same countertop that is comfortable for a 5' 6" prep cook can cause a 6' 2" cook to hunch over in pain. The one-height-fits-all set up typically found in commercial kitchens isn't ergonomically sound. In fact, it's frequently the cause of neck, back, and shoulder pain. 

The High Cost of Poor Ergonomics

Muscle strain resulting from a hunched position may result in employee absences or even Workman's Compensation claims. According to a study done by the University of California's Ergonomics Project Team, food preparation was one of the five areas chosen as being at most risk of ergonomic-related injuries. Those injuries were very common and often severe due to the nature of working in a kitchen. It's frequently quite physical, involving awkward positions, physical exertion, and repetitive motions. All of these factors increase the chances of employee injuries.

The Ergonomics Project Team based their choice of the five areas on:

  • Analysis of the various tasks being performed
  • Direct observation coupled with front line experiences at different locations
  • Analysis of Workers' Compensation claims
  • Literature review

One of their suggestions for reducing the risk of ergonomic-related injuries was to: "Adjust the height of work surfaces to better fit individual employees." Wow, we could have told them that! So could any kitchen worker whose height doesn't match that of standard countertops.

Uncomfortable Workstations Impact Productivity

It's hard for employees to focus on the task at hand if they're in pain. Just being uncomfortable can negatively impact their efficiency and productivity. It can also increase their chances of injuring themselves. A user-friendly kitchen keeps employees' comfort and efficiency at the forefront of its design.

Designing workstations that make your employees' comfort and safety a priority improves workplace morale while increasing efficiency and productivity. Providing workstations that are as varied in height as your employees will make many jobs easier to accomplish and more comfortable. That, in turn, can reduce employee stress.

It will also improve productivity since ergonomic design is all about helping employees complete the most tasks in the shortest time with the least amount of effort. An ergonomically-designed kitchen is better for your employees and better for your bottom line!

Finding the Right Solution

 

 

At home, you can simply stack cutting boards or stand on a step stool as a temporary solution to an uncomfortable counter height. However, neither of those home kitchen hacks are feasible for a busy commercial kitchen. In fact, they could be downright dangerous!

Solutions for commercial kitchens involve creating workstations of varying heights. These can include the standard countertops, perhaps installed at varying heights. Mise en place carts, work tables with adjustable legs, and utility carts of different heights are other options for flexible workstations that will fit a range of employee heights and statures. 

Any height differential solution should also include Lakeside's cutting board riser. This stainless steel riser elevates a prep station to a comfortable working height. Slide a waste pan into the open end for easy cleanup or use it for storage. The cutting board riser even features a handy recessed lift handle to make it easier to move between stations. Its sleek, stylish design allows it to double as a culinary display riser when it isn't needed in the kitchen. Having several of these versatile risers on hand will allow you to make full use of all of their great features.

Cutting Board Riser

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Mise En Place: Streamlining and Efficiency for Commercial Foodservice

Mise En Place - Streamlining and Efficiency for Commercial Foodservice

Life in a commercial kitchen can be fast, hectic, and stressful.

Having a well-stocked and organized kitchen can go a long way to ensure the kitchen's smooth operation, which will ultimately lead to happier guests and greater profitability. One way that commercial foodservice operations can optimize for efficiency is by preparing stations with mise en place best practices.

What is Mise En Place?

Most lovers of food will agree that cooking is an art, and it requires the same amount of intentionality that a painter would bring to a creation. Mise en place is a French term that translates to "to set up" or "to put things into place." In practice, mise en place is the preparation of food and organization of equipment before a chef begins to cook. Mise en place serves a crucial role in the cooking process, similar to an artist who sets up his palette with different hues of paint before beginning to work on a canvas.

It is unclear how long mise en place has been around in the culinary world, but it likely dates back to the late 1800s. Regardless of when it originated, it is a strategy that chefs take incredibly seriously. Some go so far as to call it a religion, while others have it tattooed on their bodies.

An effective mise en place strategy allows culinary professionals to coordinate labor and materials while promoting focus and self-discipline. To get the maximum benefit out of mise en place, a chef should be able to navigate his or her workstation blindfolded.

Preparing Mise En Place

Every chef in a commercial kitchen will have their own strategy for executing mise en place. At its core, however, this plan will center on ensuring that kitchen tools and ingredients are prepared and organized in the most efficient way to prepare food.

The first step in creating a mise en place plan is to prepare a list. The list should include all the steps, ingredients, and tools necessary to execute the kitchen's tasks. It should detail prep tasks necessary for execution of the dishes.

Next comes organization and preparation. While the exact preparation will depend on the menu, it could include:

  • Gathering and organizing all cooking implements, such as mixing pools, knives, and pans;
  • Washing, peeling, and chopping vegetables;
  • Trimming and portioning meat;
  • Deboning and filleting fish;
  • Measuring spices;
  • Portioning liquids such as broth

Finally, mise en place should include a focus on cleanliness. An organized station will allow chefs to clean as they go.  This ensures that all tools and implements are clean and accessible when they are needed.

Benefits of Mise En Place

The most critical benefit of mise en place is its ability to bring efficiencies to commercial kitchens. Some of the ways mise en place maximizes efficiency include:

  • Planning work in advance: Preparing ingredients and work spaces allow chefs to spot any items that are missing or low in inventory and can plan necessary modifications ahead of time;
  • Streamline the work process: Having all items for a dish prepared and in one location reduces the amount of time a chef must spend moving about the kitchen;
  • Promoting ownership: In a kitchen with multiple stations, each chef can feel in control of and take ownership over the preparation of their station; and
  • Keeping things clean: The theory of "clean as you go" is important in many professional kitchens. Having an organized station allows chefs to more effectively plan for cleaning throughout the cooking process.

Institute Mise En Place in Your Operation

If you are looking to institute or improve the mise en place method in your foodservice operation, Lakeside has the equipment that will allow you to create the most effective and efficient workspaces. Our products including action stationsutility carts, and stationary and mobile kitchen support equipment – all which can be configured to optimize the flow of a commercial kitchen. Contact us today to find out how we can help or check out more on our mise en place cart below.

 

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The Importance of Flexibility in Foodservice

Flexibility is a great way to create happy customers, and it's an even better way to increase profits.

All across the landscape of food and beverage, we're seeing certain types of operations go beyond their traditional services as they look for greater potential. C-stores are becoming more like coffee shops. Coffee shops are gaining fast casual characteristics. Fast casual restaurants are taking on more fine-dining type elements. And all across our industry, cross over is becoming commonplace.

Essentially, it's up to operators to think outside the box. How are they doing this? For starters, they're rethinking common conceptions about food and beverage service times and are coming up with some creative alternatives.

Just because an operation thrives as a high-end coffee shop during the day doesn't mean it has to close its doors at night. A serving cart that provides pastries and cereals for breakfast can also double as a dessert bar at night. Omelet stations for brunch can shift out their service to a pasta station at night. That coffee shop we mentioned? What if it doubled as a cocktail bar at night?

The key here is flexibility -- flexibility in thought, flexibility in concept, flexibility in execution, and the flexibility in the equipment it takes to pull it all off.

MENU VERSATILITY

When it comes to flexible serving options, the first thing to consider is the ability to serve multiple types of menu items from the same location. This means a given piece of real estate can be attractive to customers and guests for greater periods of time. This is the ultimate in flexibility and profitability.

MOBILITY

The next step in flexibility is having the ability to take foods and beverages to the guest instead of the guest needing to come to the operator. Mobile serving stations are an easy way to transform the point-of-sale from point-to-point.

USABILITY

The final aspect of flexibility is to find equipment that is known for its usability. How easy is it to transform a serving cart from breakfast service to lunch? Are carts easy to move? How long does it take to clean? What about service and maintenance? The bottom line is flexibility is only implemented by staff members, so equipment needs to be easy to use.

MISE EN PLACE

For the ultimate in flexibility, consider the Lakeside Mise En Place cart.  It easily transitions from a back-of-house helper to a front-of-house money maker.  Explore ideas and get inspired with more information here.

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Make Your Brunch Service Memorable with an Omelet Station

Make Your Brunch Service Memorable with an Omelet Station

A breakfast buffet can be one of the most anticipated and enjoyable aspects when staying at a hotel.

In fact, it’s one of the things that can help differentiate a hospitality-driven property from house-sharing companies like Airbnb and VRBO. Add an omelet station to that buffet, and guests just might think they’ve found hospitality heaven.

Why?

Diners can enjoy a customized experience as they choose with the ingredients they most crave. The omelet chef can not only expertly cooks superb omelets while guests watch, but he or she can also chat with guests, offer them true hospitality, and even offer tips about local attractions and activities.

Omelet stations bring breakfast dining to a whole new level.

What is an Omelet Station?

An omelet station is a breakfast hub where guests can take advantage of customized omelets cooked the way they like them. It is breakfast without the boring, service without the fuss. Omelet stations are ideally attended by a friendly omelet chef who takes the time to listen to the diner's preferences. The chef then expertly prepares the perfect omelet filled with the ingredients guests love.

The options for omelet fillings are limitless, with creative combinations ready to explore and savor. The chef can easily conjure up a meat-filled wonder stuffed with flavorful bacon, sausage, or even grilled shrimp. Vegetable-lovers are treated to a variety of choices including avocado or artichoke hearts. Classic cheese omelets can always be whipped up using a choice of interesting herbs and cheeses.

Of course, the best omelet stations require state-of-the-art equipment to succeed, and Lakeside Foodservice carries everything you need to help build an efficient and attractive omelet station that can help differentiate an operation from other options. And when you provide a satisfying experience, people will hear about it.

A BREAKFAST TO BRAG ABOUT:

Hoteliers can get a competitive advantage by making sure their omelet station stands out. It's easy to have guests raving about their breakfast experience long after they are gone by taking a few simple steps. A top-of-the-line omelet station helps boost ratings and encourages positive reviews.

Offer a Variety - People like choices and variety in a breakfast buffet, and offering a comprehensive menu selection can make all the difference. Chefs should be at hand to guide guests as they decide what combination of ingredients they want in the omelet. The chef should be knowledgeable about special diet requirements including gluten-free and soy-based options.

Offer a Greeting - Great food and a creative selection are only part of what turns breakfast guests into happy, repeat customers. A warm smile and a hearty morning greeting make guests feel welcomed and comfortable. The omelet station and its chef should be a friendly reminder of everything that is good about hotel dining.

Offer Ambiance - Helping guests to start their day is also about presentation. Soft joyful music in the background along with a clean and colorful station can set a positive mood. Using special plates and sparkling silverware can enhance the breakfast ambiance. Ingredient displays should be as cheerful as the chef creating a happy experience sure to bring the guests back for dinner.

Offer Knowledge - Good omelet-makers are not only skillful at assembling the perfect egg masterpiece, but they are also a wealth of local and venue information. They can talk about local traditional recipes or advise guests about low-calorie food choices. They should be as much prepared to answer questions about hotel operations as they are about community events and activities.

Benefits of an Omelet Station

There is something satisfying about watching a chef prepare what you are about to eat. Guests love the chance to interact with the cook knowing what ends up on the plate will be hot and fresh. The transparency of open cook-to-order omelet stations gives guests peace of mind while providing entertainment and the opportunity for hotels to shine.

Lakeside Foodservice has over 70 years of experience providing innovative and efficient equipment to the industry. Our friendly team of professionals offers customized and modified solutions to fit individual challenges and needs. Lakeside proudly manufactures all of its products in the U.S.A. Contact us anytime and let us know how we can be at your service.

With over 70 years of experience, Lakeside is perfectly situated to help implement an omelet station for brunch service. Lakeside offers a diverse product line that supports all your needs, including storing, heating, cooling, and display. We focus on collaboration with customers to find the perfect product solutions.

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The Benefits of Theater Cooking

Theater cooking and open kitchens are becoming a prominent and popular feature in the foodservice industry.

There are many ways that restaurants can incorporate elements of theater cooking, from a completely open kitchen to implementing action stations throughout the restaurant. Here are some benefits to incorporating theater cooking into a dining establishment, as well as some considerations for making this happen.

Highlighting the Dining Experience

Theater cooking brings with it a number of benefits, all of which can result in increased engagement and satisfaction from patrons. As younger demographics place more and more value on experiences, these items will become more and more important.

Provide an Experience

It is not surprising to see experiential dining increase in popularity given the focus Millennials place on dining out and documenting their dining experiences. Theater dining allows visitors to get more than just food for their money. They’re able to engage with the chefs, learn a bit about cooking, and have easy and engaging conversation topics to share with their fellow diners.

The icing on the cake is that theater dining makes for great social media content – for owners and patrons alike. Simply put, with open-style kitchens, dining can be as much about the entertainment as it is about the food.

Be Transparent

Theater dining is more than an experience. It also provides diners assurance that their food is being cooked in a skilled manner and in a clean environment. It also increases engagement between the chef and diners. A study has found that by allowing chefs to view the diners, they become more committed to providing quality food. The ability of chefs to feel the appreciation of the diners increases the quality of the food they produce. 

Save Space

Adopting an open kitchen can provide valuable, additional real estate, which can be critical given the costs of purchasing or renting a restaurant space. Open kitchens eliminate the wasted spaces between the kitchen and dining spaces, which can potentially lead to additional seating around the kitchen. This space-saving can mean the ability to serve many additional diners during each service.

Enhance Appetites

It has been found that seeing and smelling food can increase an individual's appetite. Putting your restaurant’s great food front and center will allow diners to be tantalized by the delicious smells and tempted by all the great food they see being prepared in the kitchen. 

Setting Up Your Open Kitchen

While it’s clear that theater dining can bring valuable benefits to a restaurant, setting up an open kitchen or action stations requires different equipment considerations than a traditional restaurant kitchen. You will need to decide whether to open up the main cooking area or create smaller action stations throughout the restaurant that feature specific food preparations. Operators also need to decide where to locate dishwashing and other functions that aren’t desirable for display.

Once the format of the kitchen is determined, the next step is to analyze the types of foods that will be prepared along with what equipment is required to execute the menu. For example, pizza, bread, and pastries could be well-served by a wood burning oven. A wok range could service a large variety of cooking styles, including Asian, Middle Eastern, and Italian. If you are serving Mexican or traditional American food, a grill or griddle might be a better option. Be sure to consider any regulations for your local areas, such as sanitation and ventilation. Just because you open up the kitchen, this doesn't relieve you of complying with these requirements.

Action stations can also provide a similar type of open-cooking presentation. The difference between action stations and bringing the back-of-the-house to the front is one of mobility. It’s hard to move a kitchen, but action stations can be relocated.

Lakeside Can Help:

With over 70 years of experience, Lakeside is perfectly situated to help you create a theater dining experience perfect for your restaurant. Lakeside offers a diverse product line that supports all your needs, including storing, heating, cooling, and display. We focus on collaboration with customers to find the perfect product solutions.