Food Service & Distribution
Critical handovers occur between the kitchen and the guest. We plan with you how food reaches the service point and how crockery and transport equipment are returned.
Which distribution model suits your operation?
- Centralised or decentralised service.
- Portioning, transport routes and time windows.
- Containers, trolleys and space for return and cleaning.
Visualise interfaces
Service, hot or cold holding and transport must align with the catering concept. We involve the kitchen and the dining service areas jointly.
Let’s discuss your kitchen project.
A short overview is enough. We can discuss any open questions together.
Related planning topics
Planning Cook & Chill
Plan a cook-&-chill kitchen: align production, blast chilling, refrigeration and regeneration as a continuous process. Discuss your project with WOLF.
Planning a regenerative kitchen
Plan a regenerative kitchen for delivered meals: coordinate intake, storage, preparation and service to suit your facility.
Planning a commercial dishwashing area
Plan or modernise a dishwashing kitchen: align dish return, pre-sorting, washing technology and clean output. Enquire with WOLF.