TROLLEYS - DESSERT TROLLEY

This trolley serves as a visual aid to selling desserts. Guests are
more likely to order a dessert if they can see what is available,
particularly if it is well presented. Some dessert trolleys are
refrigerated. Gateaux, pastries, jellies, tarts, pies, flans and
souffles can be served from a dessert trolley.

Hotel & Restaurant Trolleys

Interested in purchasing Hotel & Restaurant Trolleys? We deal in all types of Trolleys like Gueridon/Flambe Trolley, Wine Trolley, Dessert Trolley, Room Service Trolley, Cheese Trolley........

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TROLLEYS - ROOM SERVICE TROLLEY

This trolley is known for its versatility. It is used for the service to
guests in their rooms. The waiter sets up the meal and covers
on the trolley and wheels it into the guest's room. This trolley
may also be used as a dining table in the privacy of the guest's
room. Beneath the trolley top, provision is made for mounting a
hot case to keep the food warm.

Hotel & Restaurant Trolleys

Interested in purchasing Hotel & Restaurant Trolleys? We deal in all types of Trolleys like Gueridon/Flambe Trolley, Wine Trolley, Dessert Trolley, Room Service Trolley, Cheese Trolley........

For a quote:

mail at hoteltrolleys@gmail.com

TROLLEYS - GUERIDON OR FLAMBE TROLLEY

A gueridon or flambe trolley is a small mobile trolley that can be
placed alongside the guest's table. It consists of one or two
burners, a gas cylinder and a work and storage space for plates
and cooking equipment. Using this trolley, the food is flambed at
the guest's table. Only skilled and well rained waiters are
allowed to handle this service as there is the risk of spoiling food
by overcooking it, and of the flame causing a fire in the
premises.

Hotel & Restaurant Trolleys

Interested in purchasing Hotel & Restaurant Trolleys? We deal in all types of Trolleys like Gueridon/Flambe Trolley, Wine Trolley, Dessert Trolley, Room Service Trolley, Cheese Trolley........

For a quote:

mail at hoteltrolleys@gmail.com

SIDE BOARD OR DUMMY WAITER

SIDE BOARD OR DUMMY WAITER

The style and design of the side board varies from
establishment to establishment. It depends upon:
· The style of service and menu offered.
· The number of waiters working from one sideboard
· The number of tables to be served from one
sideboard
· The amount of equipment it is expected to hold.



It is essential that the side board is of minimum size and
portable so that it may be moved, if necessary. If the sideboard is too
large for its purpose, then it takes up space which could be used to
seat more customers. The top should be of heat resistant material
which can be easily washed down. After service, the sideboard is
either completely emptied out or restocked for the next service.

SIDE BOARD OR DUMMY WAITER

The side station is also called the dummy waiter or service

console. This is a very important piece of furniture in a restaurant. It

is used by the service staff for keeping all the service equipment at

one place. It is also used as a landing table for the dishes picked up

from the kitchen enroute to the table and the dirty dishes from the

guest's table to the wash-up area. For the convenience of the service

staff, the side station should be strategically located in a restaurant.

The side station should be kept clean and presentable as it can be

seen by the guests.

The following service equipment can be stored in a side

station.

Salvers 

Creamers 

Wine chiller and stand

Coffee pots 

Teapots 

Ice buckets and tongs

Finger bowls 

Cruet sets 

Sugar bowl and tongs

Soup ladles 

Butter dishes 

Bottle and wine openers

Cigar cutters 

Bread baskets 

Bud vases

Candle holders 

Wine cradle 

Toothpick stand

Straw stand 

Pot holders 

Drip bowls

TABLES & CHAIRS