Today's buffet ain't your father's salad bar! In today's discriminating market, a good buffet has to merchandise well and meet various guidelines.
The “cold side” of the buffet is the most important to address. You will need to keep product chilled, appetizing, and safe for your guests. There are several ways to address the cold buffet. The cold pan is the most common and basic chilled holding and serving item for a buffet. The pan's most important function is to keep food cold at safe serving temperatures. Some pans use just an insulated bin for holding ice while others have mechanically refrigerated pans. In response to concerns ...
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