Self-service Restaurant

A self-service restaurant — the self-service canteen model is the most widely used in company, educational institution and medical institution canteens; this format allows serving a large number of visitors in a short time with minimal service staff; proper self-service restaurant planning ensures visitor flow efficiency and high hygiene standard compliance in HoReCa businesses.

Heated display cases and bain-maries in a self-service restaurant

A self-service restaurant — heated display cases and bain-maries are the central element of a self-service canteen — a system for displaying and maintaining prepared food. A bain-marie — a stainless steel container with a hot water base or dry heat maintains food at +65°C–+85°C; the length of the bain-marie row depends on the variety of the menu; usually 4–8 sections with different dishes. A heated display case — a glass-covered display with heating from below and above; suitable for displaying prepared food (meat, baking, minced dishes). A salad bar — a chilled or unchilled salad bar with fresh salads, toppings and cold dishes; see Restaurant Projects. BHS provides Self-service Restaurant furnishing.

Cashier and dish return system

A self-service restaurant — the cashier and dish return system is a critical element of self-service restaurant flow organisation. Cashier system — one or more cashiers depending on visitor flow; the option to use a self-checkout kiosk system to ensure greater throughput. Dish return station — after eating, visitors return dishes to a special return station; a conveyor system or trolleys ensure efficient dish flow to the washing area; separate compartments for meat dishes, salad dishes and glasses. Washing area — a continuous-flow dishwashing machine to ensure high throughput; see Restaurant Kitchens.

HACCP requirements in a self-service restaurant

A self-service restaurant — in a self-service canteen, visitors come into direct contact with the food dispensing system, and compliance with HACCP requirements is especially important. Food temperature control — hot food must be kept above +63°C; cold salads and products at +2°C–+8°C; the temperature of each food batch must be measured and recorded. Minimising visitor contact — bain-maries with lids or glass protectors that visitors lift when taking food; dishes and tableware are provided from a separate station, not from a shared dish pile. Dishwashing HACCP — dishes are washed, disinfected and dried in accordance with HACCP requirements; BHS provides Self-service Restaurant furnishing that meets sanitary standards.

Self-service restaurant implementation scenarios

Company canteen — a canteen for employees of large or medium-sized companies; the self-service model allows serving hundreds of employees during lunch breaks with minimal waiting time; BHS provides the furnishing. University or school canteen — the self-service model is the most common for educational institution canteens; high throughput, easy-to-clean equipment, compliance with hygiene requirements. Hospital or medical institution canteen — a self-service canteen in a medical institution serves both staff and patients; strict HACCP and hygiene requirements; BHS provides the project. BHS offers Self-service Restaurant furnishing for HoReCa businesses.

Frequently asked questions

What is the difference between a self-service restaurant and a traditional restaurant? In a self-service restaurant, visitors choose food themselves and pay before sitting down; in a traditional restaurant, a waiter serves food at the table; self-service is faster, requires less staff and is suitable for high-throughput businesses; see Restaurant Projects.

What equipment is mandatory for a self-service restaurant? A self-service restaurant — minimum set: bain-maries or heated display cases, a salad bar, a cashier system, a dish return station, a continuous-flow dishwashing machine; additions: a self-checkout kiosk, digital menu screens; see Kitchen for Banquet Organization.

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.