Limited catering space is an ongoing challenge in catering services. A catering enterprise, whether part of a larger entity such as those in a hospital, or operating independently shares similar challenges with other foodservice professionals. When the food is delivered, it has to go on something. It’s likely that the most commonly used options are simple folding tables or countertops draped in a swath of plain fabric. But no matter what style of food is served or what service is provided on, there is always a finite amount of surface area.
In this limited space, the catering service has to take its patrons from empty hands to a full meal. I agree that this is a simplified view of catered food services. However, it does support the point that items that support the foodservice, such as utensils, napkins, condiments, and plates, eat into the available square-footage available for the main course. When accounting for dietary trends that have become more commonplace such as low-carb, high protein, vegetarian, pescatarian, and even vegan choices, the surface area of the tables never changes.
That is a lot to cram into a 12 sq. ft. rectangle. There’s no wonder as to why tablespace is always in such high demand. Much of the foodservice equipment is still based on the model of a standard 4-well steam table, and standard 4” deep, stainless steel pan. But what happens when there just isn’t enough room to deliver multiple chafers and all of the accessories for the catering service?
If you read the title of this blog, you, without doubt, know the next stop on this journey. If you are out of table space, the obvious solution is to add vertical options. Adding verticality is not a new concept for foodservice professionals. In fact, it’s highly likely that using risers was a staple of one or two food presentation classes taken while studying the culinary arts.
There are literally thousands of options that can be used to raise prominent meal items and make them stand out. And to be honest, that’s the problem.
The variety of serveware for catering services has more than likely created an inventory consisting of a hodgepodge of bowls, trays, pans, beverage dispensers and each just a little different from the one before. This mixed environment has always felt a bit like a flea market to me rather than a carefully crafted foodservice presentation. The idea is purposeful and utilitarian; designed to get the product to the customer efficiently.
That’s fine if the branding of a catering enterprise or service is built on a direct, no-frills approach to food presentation. But if the branding and style of a catering service is about more than volume, a more high-end solution is likely needed.
Cerve Changes the Game
Fortunately, the Cerve Collection by Expressly HUBERT® is perfect for upgrading the catering display to add variety to vertical presentations. What sets Cerve apart are the available options that add a consistently high-end look back into food service presentations. Cerve offers a wide variety of risers to provide just the right amount of emphasis to areas of interest. By using sleek lines and minimalist design, Cerve guides the clients from option to option while maximizing table space.
The Expressly HUBERT® bowls that are compatible with Cerve, are constructed of scratch-resistant melamine and are designed to fit in multiple risers. This allows empty bowls to be replenished easily with very little disruption to the foodservice. Additionally, the muted tones and neutral color pallet allow the Cerve Collection to fit any occasion.
Above all, these are just some of the great features of HUBERT®’s catering solutions – just like the ingredients that are used to make each delicious meal; the possibilities with Cerve are endless. If you feel your tablespace is shrinking and you want to continue providing the best possible experience to your patrons, consider Expressly HUBERT®’s Cerve Collection – it might just be time to rise to the occasion.