In today's discriminating market, a good buffet has to deliver good food, merchandise it well and meet various guidelines for food safety. It's no longer enough to keep food hot and cold. 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. 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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.