Types of Foodservice Systems
Conventional Foodservice System
In conventional foodservice systems, ingredients are assembled and food is produced onsite, held either heated or chilled, and served to customers. Conventional foodservice systems are used extensively in schools, restaurants, colleges or universities, and cafeterias.
Advantages
- High degree of perceived quality
- Flexibility in menu items
- Food is served soon after preparation
- Traditional standardized recipes can be used
Disadvantages
- Labor intensive
- Consistency
- Higher food costs
- Food safety
Centralized (Commissary) Foodservice System
The commissary foodservice system (also known as central kitchen, central food production, or food factory) centralizes food production, and food is transported to satellites (receiving kitchen) where it is served to customers. Prepared food maybe stored frozen, chilled, or hot-held. Typical users of this system are airline caterers, large city school systems, and franchised organizations that provide food for their various outlets and vending companies.
Advantages
- Lower food and supply costs
- Purchasing power
- Ingredient control is improved
- Lower labor costs
Disadvantages
- High initial capital investment for building and equipment
- Transportation costs
- Perceived loss of quality
- Food safety problem can affect many customers
Ready-Prepared Foodservice System
In ready-prepared foodservice systems, food is produced onsite, held chilled or frozen, reheated, and served to customers on site. Food production can be scheduled at any time, since food is prepared and stored frozen or chilled for later service. Ready-prepared systems are usually used widely in hospitals and prisons.
Advantages
- Flexibility in scheduling food preparation
- Lower labor cost
Disadvantages
- Menu variety can be limited
- High initial capital investment for equipment
- Perceived loss of quality
- Recipe modifications may be required
Assembly Foodservice System
Also known as ‘kitchenless kitchen’. Fully prepared foods are purchased and require only storage, final assembly, heating, and serving.
Advantages
- Lower labor costs
- Limited equipment needs
Disadvantages
- High food costs
- Menu variety may be limited
- Availability of menu items
- Perceived loss of quality
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