The last thing you want is perfectly capable buffet equipment sitting there unused and collecting dust. After all, who has space (or room in the budget) for that? This is the big leagues. If your buffet warming equipment isn’t being used, it’s time to get creative and figure out how to put it to work generating revenue. One way operators are doing this is by converting their buffet equipment into awesome to-go stations. But the “awesome” part doesn’t happen on its own — it comes by following a few not-so-obvious tips.
1. Temperature settings may need to change
Just because your heated wells or shelves were at certain temperature settings during your buffet days, doesn’t mean that those levels should automatically carry over to your to-go station. Since you’re dealing with packaged-up food, you’ll likely need to turn temperatures up higher than you were used to in order to keep your food hot (and safe). Play around with the heat levels to determine the perfect settings. There are many operator-specific factors that impact the temperature you’ll need, so it takes a little experimenting to get it right. If you run into questions along the way, contact the equipment manufacturer, as they should have knowledgeable staff on hand that can help.
2. One layer is best (and don’t forget the top heat)
Stacking a bunch of to-go orders on top of each other might seem like an efficient use of space, but it’s really not doing you any favors. When you’re dealing with to-go holding, one layer of food product (with base and overhead heat) is always best. Reason being, you want as much surface area of the packaging exposed to the heat source as possible. Adding layer upon layer of to-go packages means that those poor orders in the middle will receive less direct heat and cool off faster than you (and your customers) would like.
Word to the wise: If you have buffet wells that you want to use in your to-go station, think about converting them to shelves. Shelves allow more surface area of the package to be exposed to heat, while also reducing the amount of space for air to circulate and cool your food down. Check with the well manufacturer, as some companies offer accessories that make it easy (and cost-effective) to convert wells to shelves.
3. All packaging is not created equal
When converting buffet equipment into a to-go station, you also need to think about the compatibility of packaging with both food product and equipment. For example, you’ll need different packaging for fried chicken versus a salad since one requires venting and the other doesn’t. Also, any old packaging won’t work. Packaging should be able to withstand up to at least 200°F (93°C). Before purchasing containers, ensure they meet this specification. Just remember, some lower-quality products might look the same as higher-quality, heat-safe packaging, but that doesn’t mean they’ll perform the same. When in doubt, contact the container manufacturer to confirm heat parameters and consult the equipment manufacturer to double-check that packaging is compatible with specific equipment.
4. Accessibility is the name of the game
Whether customers or delivery drivers are grabbing to-go orders on their own or your staff is involved, orders need to be easy to access. If your to-go station is located in an awkward location, this will cause pick-up bottlenecks or workflow issues. Put your to-go station in a convenient location (or better yet, dedicated space), but also position it away from breezy doorways or refrigeration equipment that will cool your orders off more quickly. Lastly, remove the sneeze/breath guards you used with your buffet. This will make your to-go orders more accessible. Plus the packaging acts as its own built-in sneeze/breath guard, so guards aren’t really needed.
What’s your long-term plan?
If your to-go business is taking off and you see a real opportunity for years to come, consider taking the next step in to-go equipment. Repurposing buffet equipment or even purchasing shelves and overhead heat solutions work great. However, if you’re committed to making to-go a permanent (and growing) part of your business, it might be worth looking at vertically stacked, high-volume heated shelving or self-service food lockers. Curious what those solutions entail? Learn more today.
