Trays

Serving trays are a fundamental accessory in any restaurant, bar or hotel. A properly chosen tray makes the server’s work easier, reduces the risk of accidents and improves the overall serving process. Trays are used both for carrying drinks from the bar and for serving full meals in the restaurant dining room, as well as for room service in hotels. Each application is best suited to a different tray material, size and shape.

Tray materials

Plastic trays with a non-slip surface are the most common in the HoReCa sector — lightweight, durable and available in many colours. The non-slip surface ensures dish stability even when fully loaded and during rapid movement. Most plastic trays are dishwasher-safe, making hygienic maintenance easier.

Melamine trays look more elegant and are heavier, providing extra stability. Available in various designs — wood imitation, monochrome and decorative versions. Popular in restaurants with a higher service standard, where the appearance of the tray matters in the overall service style.

Stainless steel trays are mainly used in bars for service at the counter and for room service in hotels. Steel trays are hygienic, easy to disinfect and long-lasting. Their elegant appearance and neutral surface make them a popular choice in high-end hospitality businesses.

Tray sizes and shape

Round trays are the classic bar trays — convenient for carrying cocktails and drinks with one hand. A typical size is 32–36 cm in diameter, allowing 4–6 drink glasses to be carried at once.

Square and rectangular trays are more convenient for serving meals and clearing empty dishes from the table. Larger sizes (40–50 cm and above) allow several food plates to be carried at once, reducing the number of trips from the kitchen to the dining room.

Small trays (20–25 cm) are used for carrying bills and money, as well as decorative elements. They are an essential part of café and bar service.

How to choose a tray

The main criterion is the tray size to match typical carrying volumes. A bar tray should be large enough to hold all the glasses from one order at a time, but not so large as to hinder operational work. A 45–50 cm tray is suitable for serving a 4–6 person table in a restaurant.

The second criterion is a non-slip surface — the server needs reliable dish retention even when the tray is full and being carried while moving. Check the tray surface with representative dishes before purchase.

Tray sanitary maintenance

Serving trays come into contact with food dishes and drink glasses, so their regular cleaning is mandatory. Plastic and melamine trays are dishwasher-safe — this makes the sanitary routine easier. After each shift, trays should be cleaned, and regularly checked for scratches where bacteria can accumulate and HACCP requirements may be breached.

Non-slip mats and tray accessories

Trays can be enhanced with non-slip mats that help hold taller glasses and unstable cups even while moving. These mats are washable and replaceable. Tray stands allow trays to be placed away from the work surface between uses, keeping the bar work area tidy and organised.

Trays for room service needs

Hotel room service requires special trays with higher edges and a more stable surface, as service often takes place in awkward conditions with a full coffee or lunch set. Stainless steel or melamine trays with a high edge are recommended for room service. An elegant appearance is important in high-end hotels.

Trays for events and banquet service

In banquet service, servers carry large trays with many drink glasses at once — in this case, tray stability and the position of the balance point are critical. Round trays with a non-slip surface allow many glasses to be carried at once with one hand. Event service businesses purchase trays as part of a set with other serving equipment.

Tray colour identification in the kitchen

Some kitchens and dining rooms use different coloured trays for different product ranges or service functions — for example, red trays for allergen products, white for standard service. Colour coding reduces the risk of product mix-ups and makes hygiene control easier, which is especially important for businesses serving customers with food allergies.

Trays and environmental sustainability

Long-lasting trays made from high-quality materials are a sustainable solution compared to single-use plastic alternatives. Restaurants and cafés are increasingly focusing on reducing plastic use — high-quality, washable trays are a good choice for an environmentally responsible business.

Trays as visual identity

Personalised trays with a company logo or corporate colours serve as an additional marketing tool and strengthen the company’s visual identity. Restaurant chains and hotels often use standardised trays with corporate design across all their locations, creating a uniform and recognisable service image.

Planning tray purchases for a new business

A new restaurant or café, when planning tray purchases, should aim for one and a half to two trays per server — the reserve allows service to continue while some trays are being washed. For banquet service and events, a larger number of trays is needed according to the expected number of guests and service format. BHS helps calculate the optimal number of trays and offers competitive prices for larger quantities.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.