Salad Bar, Food Bar, & Buffet Line Supplies
Compare guards, drop‑in wells, heated shelves, and countertop warmers to size hot and cold lines for your menu and space
Design lines that serve quickly and stay clean. Use sneeze guards sized to your counter, chilled drop‑ins for greens and toppings, and heated shelves or countertop kettles where soups and sides rotate. Plan rail and pan configurations for peak periods, and route power and aisles so staff can refill without blocking guests. For clear routing and policy reminders, add restaurant signs & boards. To build from the core up, see steam tables & food wells and keep small parts on hand from salad bar parts & accessories.