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Innovation Infusion: Crafting the Perfect Seafood Tableside Service Cart

Innovation Infusion: Crafting The Perfect Seafood Tableside Service Cart

Every restaurant has its unique requirements, and every establishment wants to leave its customers with a memorable experience. That’s why it’s essential for operators to have something that sets their service apart from the competition. In such cases, delivering the best experience is only possible through the perfect combination of aesthetic appeal, functionality, and affordability. These core ingredients often get ignored in the recipe for success, but not by one prominent restaurant on the East Coast, as it sought to enhance the dining experience of its customers with a cart that was never before created.

The Innovation Behind the One-Of-A-Kind Seafood Cart

It all began when one of our dealers was working with a restaurant to find the perfect seafood cart. The restaurant wanted a cart that was both versatile and elegant, handcrafted from the finest wood. Unfortunately it couldn’t find anything with those features on the market, which led them to turn to us for help in bringing its vision to life.

The restaurant specifically wanted the cart to be used for oyster service, but also large enough to handle other seafood offerings. The main challenge was that the restaurant had a tight budget, which meant if it wanted a cart made entirely of wood construction, it would exceed its financial constraints.

Thankfully, we were able to find a solution. We combined two of our existing Geneva models, the 67105 Mobile Multi Daypart Cart in amber maple laminate, and the 70260 Liquor Merchandising Cart in bordeaux veneer. By using a standard laminate that matched the restaurant’s décor, we were able to achieve its desired look without exceeding its budget. 

Let’s dive more into what made this cart sustainable and truly one of a kind.

The restaurant wanted a cart that was both versatile and elegant, handcrafted from the finest wood while being budget-friendly.


How We Executed It

Laminated Wood Base in Red Maple Laminate

The first step we took was to design a base that was durable and aesthetically pleasing. We chose a laminated wood base in red maple laminate because it looked visually appealing and blended well with the restaurant’s interior design. Although laminated wood is a more affordable option for operations that are on a budget, don’t be fooled, as it's exceptionally durable and resistant to scratches.

Ebony Granite Solid Surface Top with Built-in Handles and Cutout for Drain in Ice Pan

Next, we thought of the countertop material. The restaurant wanted something that would complement the wood base yet offer a hard, durable surface for meal preparation. That’s why we chose an ebony granite solid surface top with built-in handles and a cutout for the drain in the ice pan. Granite is an excellent choice for a countertop because it is heat-resistant, durable, and easy to clean, making it perfect for food preparation. The cutout made for easy cleaning and draining of leftover ice that kept the seafood chilled.

Stainless Steel Insulated Ice Pan with Drain

One of the things we knew the seafood cart needed was an ice pan. We helped the restaurant choose a stainless steel insulated ice pan with a drain, measuring 32”L x 21.5”W x 5.86”H. This size was perfect for accommodating a seafood tower measuring 18” in diameter which could be utilized for various seafood offerings. The insulated ice pan kept the seafood chilled and prevented any condensation from forming and causing unnecessary leaks.

PVC 1” Ball Valve

To make sure the ice pan was functional, we added a drain that worked efficiently. Therefore, we added a PVC 1” ball valve to make it easy to open and close the drain. This valve was designed to work smoothly, ensuring that the seafood cart remained clean and operational for future use.

Adjustable Mid-Shelf Inside Cart and Stainless Steel Rails on Side Shelves

To maximize the functionality of the seafood cart, we added an adjustable mid-shelf inside the cart. This additional shelf offers extra space for storage, allowing the cart to hold more items. Additionally, this feature allowed ease of serving seafood to customers as it offered an inclusive height to the restaurant’s staff. The stainless steel rails on the cart’s side shelves provided support and security for supplies and condiments during transport.

(4) 4” Swivel Casters, 2 with Brakes

Finally, we added four 4” swivel casters, two with brakes for easy movement of the seafood cart. These casters are incredibly durable while also being easy to maneuver, making the cart versatile and easy to use for indoor or outdoor foodservice. Two casters with brakes were also installed to ensure that the cart stayed in place during service.

Left: Ebony granite solid surface top with built-in handles and cutout for drain in ice pan. PVC 1" ball valve. Adjustable mid-shelf inside cart and stainless steel rails on side shelves. 

Right: Stainless steel insulated ice pan with drain. Laminated wood base in red maple laminate. (4) 4" swivel casters, 2 with brakes.

An Enhanced Customer Experience

The seafood cart we designed showcases our commitment to creating contemporary and practical designs that meet our customers’ demands while remaining affordable. The seafood cart we designed for the restaurant on the East Coast achieved a sustainable outcome by enhancing the overall customer experience. It provided a creative and innovative way to showcase the restaurant's seafood offerings while aligning with the aesthetics and décor of its dining room interior. This resulted in a visually appealing presentation that not only met the restaurant's overall goal, but also contributed to increased seafood sales.

For restaurants looking to enhance its sales and customer experience, a seafood cart can be a valuable addition. These carts provide several benefits, such as increased impulse sales and the ability to display a variety of chilled food options. By incorporating a seafood cart, restaurants can create engaging and experiential opportunities, which can lead to upselling and encouraging customers to try their favorite seafood items.

The seafood cart we designed for the restaurant on the East Coast achieved a sustainable outcome by enhancing the overall customer experience.


Create Your Dream Design With Lakeside’s Cart Experts!

We believe that every restaurant deserves a unique experience that will set them apart from the competition. Therefore, we encourage restaurant owners or managers looking to take their customer experience to another level by getting in touch with us. We guarantee a sustainable and durable result with a superior lead time. Get started now by clicking, Design Your Cart, below.

To read our previous edition of Innovation Infusion: How Our Modified Condiment Cart Created Inclusivity for K-5 Students, click HERE.

Design Your Cart.

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How-To: Stay Out in Front With the Lakeside Push-Pull Utility Cart

How-To: Stay Out in Front With the Lakeside Push-Pull Utility Cart

Imagine if there was a utility cart that could easily transport heavy-duty loads with both pushing and pulling functionalities. Well, Lakeside recently introduced their Push-Pull Utility Cart that does just that! This utility push cart is ready to use right out of the box and has a convenient swing-out handle that easily converts from push to pull. Plus, it has smart design features like heads-up ergonomics for a wider view and ankle protection. In today's blog post, we'll briefly walk foodservice operators through how to use this sustainable cart, including its optional on-board hitch bar system for towing multiple Lakeside Stainless Steel Utility Carts at once. Ready to push and pull? Let’s get started!

Converting From Push to Pull On the Fly

To Pull…

The Lakeside Push-Pull Utility Cart is designed with a swing-out handle that can quickly convert from push to pull mode instantly. To use it, a foodservice professional will need to simply press down on the handle’s integrated latch to unlock the swing-out feature, freeing it from the hinged handle locks. With the swing-out handle unlocked, the operator can now begin pulling the cart to their desired destination with ease.

To Push…

But what if an operator needs to convert the cart back to pushing? It’s a breeze. They will need to push the swing-out handle back into the integrated latch where it started. A click will be heard when it locks back into place. Now, an operator can navigate the cart around tight corners, maneuver around furnishings, and cover long distances by pushing the cart.

This handle design makes it easy for foodservice operators to switch from push to pull mode without the need for any tools. It’s that versatile and simple!

The Lakeside 163421 Push-Pull Utility Cart can convert from push to pull on the fly.

Experiencing Heads Up Ergonomics For Wider View

Have you ever seen a foodservice operator pushing a utility cart full of boxes and thought they were playing a game of bumper carts? It’s frustrating and even dangerous to say the least. That’s why the Lakeside Push-Pull Utility Cart is a game-changer in the foodservice industry.

With its heads-up ergonomics design, a foodservice professional can finally see clearly ahead when navigating through even the tightest spaces. No more knocking over stacks of boxes or bumping into hidden obstacles in the back-of-the-house. 

Plus this stainless steel push cart’s ergonomic swing-out handle design provides maximum comfort while reducing strain on an operator’s hands and wrists.

Lakeside 163421 Push-Pull Utility Cart specifications.

Avoiding Contact With Ankles

Every foodservice professional has been there, pulling a utility cart that just won’t cooperate. It feels like every step is a struggle, and to top it off, an operator will usually unintentionally keep bumping the thing into their ankles. 

Ouch, right? Well, the Lakeside Push-Pull Utility Cart has those very same foodservice professional’s backs (or, well, their ankles). This cart’s durable design ensures there’s no painful contact between an operator’s feet and the cart’s edge. It’s like the pulling cart is saying, “Hey there buddy, I don’t want to hurt you!” 

Plus, the push handle accommodates a wide range of user heights and stride lengths to keep it far away from an operator’s feet when they’re in pulling mode. Safety first they say, especially when pulling heavy-duty loads up to 700-Lb.!

Lakeside 163421 Push-Pull Utility Cart specifications.

Towing Multiple Carts With Optional On-Board Hitch Bar System

Picture this: You’re a busy foodservice operator trying to get everything done efficiently. You’ve got heavy-duty boxes of supplies and equipment, but only one cart to haul it all. If only there was a faster way to haul more…

That’s where the optional on-board hitch bar system available for the Lakeside Push-Pull Utility Cart comes into play. The hitch bar is located on the cart’s bottom shelf, neatly tucked away underneath the swing-out handle and can connect frame crossmembers of multiple Lakeside Stainless Steel Utility Carts together when an operator needs to hook up another cart. 

To connect two Lakeside Stainless Steel Utility Carts together, all an operator has to do is turn the hitch bar on the first cart so it’s perpendicular to both carts’ frame crossmembers. Then, they will simply need to attach the end of the hitch bar to the hole in the other cart’s frame crossmember. It’s as easy as that!

This is a versatile and sustainable option for foodservice professionals that need to transport a lot of items quickly and easily. Imagine how much more an operator can get done by pulling multiple carts full of supplies at the same time!

The Lakeside 163421 Push-Pull Utility Cart has an optional on-board hitch bar system that can tow multiple Lakeside Stainless Steel Utility Carts at once.

Staying Out Front With the Lakeside Push-Pull Utility Cart

The Lakeside Push-Pull Utility Cart proves to be an invaluable multi-functional resource for foodservice operators who need to stay at the front in the back-of-the-house. Its versatility allows it to be used as a push or pull cart in seconds, while its ergonomically designed handle provides a heads up view. Moreover, its hitch bar system is perfect for multiple carts being towed at once, allowing foodservice professionals to get the job done quickly and efficiently. So don't let an operator wait, stay out front with the Lakeside Push-Pull Utility Cart!

Stay Out Front

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How-To: Use the Lakeside Motorized Utility Cart for Effortless Transport

How-To: Use the Lakeside Motorized Utility Cart for Effortless Transport

As our society becomes increasingly dependent on technology and automation, the Lakeside Motorized Utility Cart can be a game-changer in various industries for a variety of operators. Whether that operator is working in healthcare, long-term care, hospitality, K-12, or C&U, the Lakeside Motorized Utility Cart can make hard work more efficient and effortless. The Lakeside Motorized Utility Cart, in particular, is a powerful and sustainable tool that can make transportation of heavy items over long distances much more manageable with less staff. In this how-to guide, we will take a closer look at the features of the Lakeside Motorized Utility Cart and offer some tips on how to use it.

Breaking Down The Controls…

Before an operator starts transporting with the Lakeside Motorized Utility Cart, they must get accustomed to the cart’s controls. The Lakeside Motorized Utility Cart comes with a wealth of versatile controls all at the fingertips of foodservice operators that step up to its ergonomic push handle. Here’s a brief rundown of each control:

Battery Charge Indicator - Indicates life of battery carriage underneath transaxle. If green bars are present, the cart is almost or fully charged. If only yellow or red bars are present, then the cart needs to be charged. Note: A fully charged battery will last 8 hours with standard usage.

Dual-Speed Switch - Features both a white silhouette of a turtle and rabbit. When the turtle’s side is pushed down, the cart can accelerate up to 1.5 MPH. When the rabbit’s side is pushed up, the cart can accelerate up to 3.0 MPH!

Horn Button - Activates the cart’s 68 dB horn. This is the perfect safety feature when an operator is transporting in a loud and traffic heavy environment such as a school, kitchen or loading dock.

Keyed Lock - Includes a key utilized for turning the Lakeside Motorized Utility Cart “ON” and “OFF”. When the key is inserted inside the key lock, an operator should turn clockwise to turn the cart’s motor “ON”. They should turn the key counterclockwise to turn the cart “OFF”. The keyed lock is also designed to prevent unauthorized usage, which is vital in environments where security and safety are a top priority.

Control Levers - Activate the cart’s forward and reverse acceleration functionalities.  

Emergency Stop Button - Immediately stops the cart to ensure operator safety and prevent injuries. Note: Key will need to be turned “OFF” to reset controls after an emergency stop is activated. 

Dual-Speed Switch. Emergency Stop Button. Battery Charge Indicator. Horn Button. Keyed Lock. Control Levers.

Utilizing Forward and Reverse Control Levers

Now that an operator has gotten familiar with the Motorized Utility Cart’s main functions, they are now ready to begin transporting supplies from point A to point B. The Lakeside Motorized Utility Cart has forward and reverse motion control levers that allow for effortless transport of heavy loads in any direction, including on uneven terrain. When at the cart’s handle, the operator will see two red levers on both of the control panel’s sides. Push these up and the cart accelerates forward. Push these down and the cart moves in reverse. 

When in motion, an operator shouldn’t hesitate to use the dual-speed switch as well. As mentioned above, this switch can convert from either 0.1 to 1.5 MPH or 0.1 to 3.0 MPH on the fly! This is incredibly useful when an operator needs that extra kick when going up a steep incline.

Top: Push up to accelerate. Bottom: Push down to reverse.

Switching to Non-Motorized Use

There is an engagement override lever located on the right side of the transaxle, which provides the option for non-motorized use. To switch to non-motorized use, an operator should simply push the lever up. Conversely, to return to motorized use, an operator should push the lever down, making it perpendicular to the transaxle. This feature offers convenient versatility and ease of operation.

Switching to non-motorized use

Hauling Heavy Duty Loads Over Long Distances and Inclines

The Lakeside Motorized Utility Cart is powered by a powerful 24-volt DC transaxle that allows it to haul heavy duty loads over long distances and inclines without any difficulty or fatigue. This Lakeside cart's robust battery powered electric motor does not require any fuel or gas, making it economical and environmentally-friendly. The motor is also incredibly quiet, which is ideal for use in environments such as hospitals, where noise can cause disruptions. The cart's 3 spacious 24” x 26” shelves with 3 shelf edges up, 1 down, enables safe transport of heavy duty loads up to 1,000-Lb., increasing labor efficiency.

Left: Hauls effortlessly up and down inclines. Right: Hauls heavy duty loads up to 1,000-Lb.

Activating Automatic Stop

The Lakeside Motorized Utility Cart also has an automatic stop feature that activates when the operator releases control. This ensures safe and convenient operation of the cart when hauling heavy duty loads up and down inclines.

Casters For a Variety of Environments and Surfaces

The Lakeside Motorized Utility Cart is a versatile solution for a wide range of environments, including hospitals, senior living communities, schools, loading docks, kitchens, recreation rooms, and parking lots. It is equipped with 4 durable 8" casters that provide excellent grip and stable maneuverability, even on uneven terrain. 

The cart features 2 fixed, flat-free non-marking power wheels with grip tread in the front and 2 swivel (with brakes) rear wheels outfitted with non-marking cushion-tread. In order for an operator to engage the rear brakes, they simply need to apply pressure with their foot to either the "OFF" or "ON" side. This straightforward action further ensures the Lakeside cart will not roll down inclines.

Casters maneuver smoothly over uneven terrain

Maneuvering Slim Profile Through Most Doorways

One of the best features of the Lakeside Motorized Utility Cart is its slim profile, making it perfect for use in and around tight spaces. This Lakeside cart's 24-1/2” wide slim design allows it to fit through most doorways comfortably, making transportation of heavy items more accessible and safer

The cart's narrow profile also enhances its maneuverability around tight corners and furnishings, making it an ideal choice in healthcare environments. Combine this with the Lakeside Motorized Utility Cart’s motion controls and hauling heavy loads around corners and tight spaces is effortless.

24-1/2" slim profile fits through most doorways

Charging Quick Charge Battery Carriage When Not in Use

To get the most out of the cart's power, it is essential to ensure that the battery is charged properly and maintained regularly. This is done by turning the key counterclockwise to power it off. Immediately after, an operator should plug the quick charge battery carriage’s power cord into a nearby outlet. The power cord possesses three tongs and is located at the front of the cart on top of the transaxle for easy storage and access.

Power cord being plugged into wall.

Static Release Floor Belt Dissipates Static Charges

The battery carriage also includes a static release floor belt. This is an overlooked safety feature that dissipates static charges so that the operator isn’t electrocuted or seriously injured. When looking under the Lakeside Motorized Utility Cart, an operator will notice it hanging off of the battery carriage.

Static release floor belt dissipates static charge

It’s Time to Power Up

The Lakeside Motorized Utility Cart is an excellent investment for both foodservice and healthcare industries that require the transportation of heavy items with limited staffing. Its powerful battery powered motor, slim design, and versatile features make it a top choice for effortlessly hauling heavy loads in various industries, including healthcare, long-term care, hospitality, K-12 and C&U settings. By following our tips on how to use it correctly, an operator can maximize the benefits of this Lakeside cart and make work more efficient, effortless and fatigue free! Click ‘Power Upbelow to see the Lakeside Motorized Utility Cart in action!

Power Up

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How-To: Setup a Lakeside Portable Bar for Any Event

How To Set Up A Lakeside Portable Bar For Any Event

When it comes to providing refreshments at a successful event, something as simple as a portable bar can make all the difference. With the right setup, an operator’s guests can enjoy custom cocktails, cold beer, and other refreshments, all while adding a stylish touch to a resort or convention center. For operators considering a portable bar on wheels, a Lakeside Portable Bar with an ice bin and sustainable stainless steel finish is a great option. In this guide, we'll take a closer look at how to set one up for an event, including finding the right location, maximizing functionality, and cleaning up after the day is over.

Finding a Location and Setting Up

The first step in setting up a ready to roll - right out of the box Lakeside Portable Bar is by finding the right location. A flat surface is essential for stability, and an operator will want to make sure it's easily accessible to guests without being in the way of oncoming traffic. 

To move the Lakeside Portable Bar on wheels, push it from one of its (2) sides. Once a spot is found, an operator should check the stainless steel portable bar’s (4) 5” all-swivel casters. There will be (2) casters with stainless steel brake levers that read 'On' and 'Off'. To lock the brakes down, an operator will need to press down on the side that reads 'On'. Making sure these levers are locked are crucial before any refreshments are to be served. This will eliminate the risk of injuring guests and the operator themselves. 

If the Lakeside stainless steel portable bar needs to be moved to another location, an operator will have to unlock the brake levers. This can be achieved by pushing down on the sides that read 'Off'. Moving the Lakeside Portable Bar to a new location should be easy with its ultra smooth all-swivel casters.

Find a Flat Surface for Stability Push from Either Side Lock and Unlock Brakes w/Foot

Workstation Functionalities

Generous Work Shelf and Backsplash

Once the Lakeside Portable Bar is in place, it's time to maximize its functionality. Starting with its stainless steel work shelf and backsplash. This functional backsplash not only adds a sleek touch to the portable bar with an ice bin, but also safeguards unnecessary spills or splashes when serving drinks. This Lakeside Portable Bar’s stainless steel work shelf is easy to clean, use, and has a durable surface for years of service life.

Generous Work Shelf and Backsplash

Built-in Ice Bin(s)

Depending on the model, at least one built in ice bin is standard on all Lakeside Portable Bars. These portable bars on wheels each have a conveniently located ice bin next to the work shelf that allows easy access to fresh ice when a drink calls for it. These ice bins are corrosion resistant and can hold up to 40-Lb and 80-Lb. of ice. When adding ice, operators should do so with care and caution. Once the ice bin is filled, operators can be assured that drinks will be refreshing and cold when they are served to a guest.

Note: Models 884 and 887 feature (1) 40-Lb. ice bin, while model 886 features (2) 80-Lb. ice bins.

Built-in 40-Lb. or 80-Lb. Ice Bin(s) depending on model

Removable Stainless Steel Speed Rail(s)

Equipped with removeable 7-bottle speed rails, Lakeside Portable Bars provide quick and easy access to beverages, saving an operator time and energy during busy periods. No more fumbling around for bottles or searching through cabinets. Operators are able to attach and detach speed rails on the fly on the side of their Lakeside Portable Bar’s work shelf. With Lakeside, serving up drinks has never been easier.

Note: Model 884 features (1) 7 bottle speed rail, while models 886 and 887 feature (2) 7 bottle speed rails.

Removeable Stainless Steel Speed Rail(s) Offer Quick and Easy Access to Beverages

Spacious Storage Areas

With spacious interiors, these portable bars with ice bins feature stainless steel compartments that provide ample space for the storage of beverages and necessary supplies. These compartments ensure that back-up items and supplies can be stored in a discreet manner, so that bartenders have quick and easy access to the supplies they need. Not only are these storage areas practical, but they also add to the sleek and polished look of the stainless steel portable bars' interiors. These storage areas can be found underneath the work shelf and ice bin. With Lakeside Portable Bars, an operator’s bar can be well-stocked and stylish, all at the same time.

Spacious Storage Areas Provide Ample Space for Supplies

Cleaning Up and Using the Ice Bin Drain

When the event is over, cleaning a Lakeside Portable Bar is a breeze. Its stainless steel finish and 1-¼” thick, waterproof laminate top shelf are easy to maintain with simple soap and warm water, but first…

Operators should make sure any large debris and supplies are cleared. That means any remaining ice or liquid still visible in the ice bin. To drain the ice bin, an operator needs to disconnect the drain's plug. From there, any remaining liquid will direct to a bussing bin underneath the ice bin.

Before, during, and after ice bin drain is used to drain remaining liquid.

Standard and Modifiable Exterior Finishes

Lakeside understands that an operator's vision for their portable bar business is unique and important. That's why we offer not only a wide selection of standard laminate exterior finishes, but also customized finishes. We want to ensure that our stainless steel portable bars fit seamlessly into any establishment, no matter the design or color scheme. Our team works with each operator to create a custom finish that meets their specific needs and elevates their business. With Lakeside Portable Bars, the variations are endless.

Standard Exterior Finishes Lakeside offers for its line of portable bars.

A Lakeside Portable Bar is an excellent choice for hospitality success for operators of any kind who do business at a variety of convention centers and resorts. For operators, following these simple steps will help you to quickly and easily set up and take down your Lakeside Portable Bar, maximizing its functionality and keeping it clean and sustainable.

With a Lakeside Portable Bar on wheels, operators can impress guests with a professional setup that's sure to be a hit. Click ‘Ready to Roll’ to get a Lakeside Portable Bar rolling to your requested destination today!

Ready To Roll

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Unmatched Features: Transform Any Venue With Geneva Portable Bars

Unmatched Features Transform Any Venue With Geneva Portable Bars

Spacious Storage Compartments

Have you ever walked into a local bar and noticed how massive the actual bar is? Some of these traditional bars are huge, providing operators an endless amount of space for housing supplies and serving drinks. Yes, this may seem convenient, but is it really? How will an operator who wants to expand their reach take a traditional sized bar to either a convention center or resort? They can’t! 

Traditional bars lack both the portability and convenience that a portable bar can do with ease. However, many portable mobile bars may not have the same amount of interior space as a traditional bar does, but Geneva Portable Bars certainly have something to say about that. Explore these spacious storage compartments inside a Geneva Portable Bar!

Interior shown of model 76210-04 Bernina Portable Bar. Explore these spacious storage compartments

Extensive Speed Rails

Space, space, space. That’s what it seems like operators always need. Achieving and having enough space to work with can be a struggle. Especially when a portable bar is loaded with features such as an ice bin, glassware, supplies, and bottles. So, if you were an operator, wouldn’t it be nice if you had a clear workstation in front of you to make drinks? With Geneva bars, having enough space to serve drink after drink becomes an afterthought. These party pleaser portable bars are equipped with extensive speed rails to help leverage an extra hand to the operator. 

Why are speed rails crucial to the success of an operator’s portable bar operation? Learn from Geneva Portable Bars how using speed rails can make a major difference in the efficiency of an operator’s operation. Here’s how: 

Optimizable Storage Space

With multiple speed rails that hold up to (2) rows of (7) bottles, operators can free up precious storage space and keep their bar workstation organized and accessible. 

Easy Cleaning and Sanitation

Geneva’s speed rails are designed to be easily attachable and detachable, making cleaning and sanitizing a breeze. Operators will not have to waste time on tedious scrubbing. 

Safe and Compact Transport 

For operators looking to take their bar from one location to another, Geneva offers optional fold-up speed rails that make it easy to pack up and go without sacrificing quality or functionality.

Interior of a Geneva portable bar. Easy cleaning. Optimal storage space. Compact transport.

Large Ice Bins with Drain

Put yourself into the shoes of an operator with a new portable bar business. You are booked to provide service to hundreds of people at a convention center. You have your bar, drinks, glassware, towels, and supplies, but you don’t even have an ice bin or one big enough to get the job done. Guests are angry at you for serving them a warm alcoholic beverage. Your reputation is now in jeopardy. 

Isn’t that quite the turn of events after everything else went smoothly? An ice bin, one that’s spacious, is such a critical part of an operator’s portable bar. No one wants to be served a warm drink without ice. Turning to a Geneva Portable Bar makes sure ice doesn’t run out in a flash nor melts in a few minutes. Help operators select between these ice bin options from Geneva:

(1) 20 Pound Ice Bin With Drain (Standard on Geneva Portable Bar models: Bernina, Bristol, Chalet, Rivage, Wilson) (2) 40 Pound Ice Bins With Drain (Standard on Geneva Portable Bar models: Curved bar) (4) 40 Pound Ice Bins With Drain (Standard on Geneva Portable Back Bar models: Chalet, Wilson) Image shown in bottom right corner: Chalet Portable Bar

Additional sizes and options include the choice between multiple ice bins and weight capacities of 20 to 80 pounds. 

Attractive Appearance and Comfortable Design

Every bar needs an attractive appearance, right? For operators looking to bring in business, the aesthetics are just as important as the drinks. It’s just human nature that we tend to make final decisions based on comfort and attractiveness. This is no different with a portable bar as customers will most likely buy a drink at one that looks pleasing and provides comfort. Operators that are searching for that upscale, but contemporary look should look no further than Geneva Portable Bars. How so? Let’s take a look at the extensive exterior options that Geneva offers:

Geneva portable bar finish options. Top: Veneer: Antique Cherry, Puritan Pine, Golden Pecan, Red Mahogany. Middle: Acrylic Face Plates: Hem Powell, Bamboo, Haiku, Beargrass, Drift Blue, Wander Maize. Bottom: Additional options: IPE Wood Exterior. Stainless Steel

For operators looking to tailor a bar to their specific needs, Geneva also offers an endless amount of customizable options at no extra cost

The Must-Have Bars For Convention Centers and Resorts

All in all, Geneva Portable Bars are a must-have for any event, whether it’s a social gathering at a convention center or a special occasion at a resort. Its unmatched features guarantee that all serving needs will be met through spacious storage compartments, extensive speed rails and large ice bins. With its attractive appearance and comfortable design, Geneva Portable Bars look professional while allowing guests to have easy access to refreshments. For an operator looking to take their game to the next level, they can rely on these portable mobile bars to do the job right. Serve it up – choose the best with Geneva Portable Bars!

Serve It Up

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The State of Self-Service in Foodservice

The State of Self-Service in Foodservice

The Rising Growth of Self-Service…

The game is changing in foodservice as it’s been recently reported that over 84 percent of Generation Z and 82 percent of Millennials prefer to visit restaurants with self-serve kiosks. But how can this be? Whatever happened to the days when people went to diners strictly for the comradery of receiving quality service from restaurant staff? Sadly, those days look to be coming to an end as today’s generations prefer a more quick and streamlined experience. Let’s quickly break down why both Generation Z and Millennials prefer to serve themselves instead of getting served…  

Easier Access to Menus: 63% find it simpler to use a digital menu on a self-serve kiosk compared to a traditional menu board.

Faster Ordering: 83% report quicker service and a faster way to pay compared to speaking to a cashier. 

Less Pressure to Choose: 61% feel less pressure to choose what to order compared to having to order on the spot.

So what does this say about the current state of self-service several foodservice segments such as hospitality, K12, and C/U? It shows that the lives of Gen Zers and Millennials are so entangled with digital technology that it’s shaping how they choose to operate in their lives. This is demonstrated in the self-serve kiosk study above as both generations prefer to take their time browsing new products like they would with content on social media platforms such as Tik Tok, Instagram, and YouTube. 

That brings us to the million dollar question. How can foodservice operators enhance both accessibility and create comfort when it comes to serving these generations? It involves the following: More space, more options, and more strategic design. Let’s dig into how these can be achieved. Ready? Let’s go!


84% of Gen Z and 82% of Millennials prefer restaurants with self-service kisoks.

Enhancing Accessibility and Creating Comfort

More is more? Is that a mindset that foodservice operators in K12 and C/U should have? When your customers consist of Millennials and Generation Z then yes, it is. When it comes to best serving these demographics as a foodservice operator, having multiple cases of the same items throughout a high traffic environment is encouraged. This not only minimizes traffic jams at grab and go stations, but creates a wide array of accessibility that these generations prefer. In return, a sense of comfort is created as students will feel empowered by helping themselves to what they want.

In order for a buffet in a student dining hall to truly be seamless, an organized layout is key. Foodservice directors may begin this process by asking themselves questions such as: How many drink dispensers do we need? Where will the plate dispensers go? What will create the smoothest experience throughout a buffet line? Now, that last question is often crucial for many C/U foodservice directors as lines usually get backed up when students come back up to grab a forgotten item. How is this crucial in creating a faster experience for Gen Z students? 

One way foodservice directors can solve this issue is by making sure condiments and beverages are located at the end of the buffet line. This very same strategy can be applied across other foodservice segments such as hospitality. For example, a foodservice operator who runs a self-serve coffee shop may have multiple counters extended onto the dispenser station. They may also have several coffee dispensing stations throughout a specific area. This creates accessibility, comfort, and speed not only for those who forgot a straw or packet of sugar, but for those wanting to quickly get a cup of warm java.


Multiteria serving counter and a Lakeside mobile plate dispenser in a dining hall.

The Tools to Increase Revenue

Having the proper tools to successfully deliver results to those who prefer self-service is critical for any foodservice operator. However, a good place for foodservice operators (especially those in K12, C/U, hospitality, and long-term care) to start is by investing in mobile spring loaded plate dispensers. How so? Mobile dish carts add flexibility to both the front and back-of-the-house as well as catered and off-site events. Let’s break down three Lakeside Mobile Plate Dispensers that can take the self-service of a foodservice operation to the next level!

Lakeside 6210 Mobile Plate Dispenser

  • Heated thermostatic controls that range from 100°F to 175°F. 
  • Two dispenser tubes that hold two stacks of 9 ¼ to 10 ⅛ inch plates.
  • Adjustable spring tension that doesn’t require tools.
  • NSF listed.

Lakeside 6209 Mobile Plate Dispenser

  • Two heated dispenser tubes that hold two stacks of 8 ¼ to 9 ⅛ inch plates.
  • Smooth all-swivel casters (2 ea. with brake) allow foodservice operators flexibility during transport.
  • Stainless steel construction is easy to clean and sanitize after a day's use.
  • NSF listed.

Lakeside 6109 Mobile Plate Dispenser

  • Compact and heated single tube that holds one stack of 8 ¼ to 9 ⅛ inch plates.
  • Equipped with bottom corners to protect furniture, serving counters, and doors.
  • All-swivel casters (2 ea. with brake) hold 8 ¼ to 9 ⅛ inch plates.
  • NSF listed.


Lakeside also offers versatile Adjust-A-Fit® plate dispensers that allow operators to use a single plate dispensing unit for dinnerware that ranges in various shapes and sizes. To discover more, click ‘See Now’.


Lakeside mobile plate dispenser with features: Heated dispenser tubes. All swivel casters. Stainless steel construction. NSF listed.

Dispensing and Beyond

Dish carts offer an excellent way for foodservice operations to provide a quick, fast, safe, and even hygienic service for the needs of Generation Z and Millennials alike, increasing the potential for increased revenue through improved customer comfort and selection. In both K12 and C/U schools, heated plate dispensers facilitate improved service to allow students to access their meals quickly and easily, so they can return to classes or other activities.

Furthermore, due to the efficiency and cost-effectiveness of spring loaded plate dispensers, there is no need to put pressure on budgets or health codes. All things considered, it’s clear that when foodservice operators invest in high quality plate dispensers, revenue-generating potential is improved while busy staff members will have an easier time assisting in the self-service of many hungry customers each day. So go ahead and help a foodservice operator reap these perks and more by clicking ‘Grab a Platebelow to experience the difference plate dispensers make!


Grab a plate

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By The Numbers: The Consequences of Poor Food Safety

By The Numbers: The Consequences of Poor Food Safety

By The Numbers…

$15.6 billion. That’s the estimated amount foodborne illnesses cost the United States each year. Yes, you read that correctly. $15.6 billion! Now, you might be thinking to yourself how this is even possible. You may even start to wonder if there are problems with the country’s food supply. Alright… relax, there’s not, but however, there is a slight problem that needs to be acknowledged: the large number of Americans that catch foodborne illnesses in the U.S. every year. Let’s take a quick look at the numbers…



Food poisoning is more common than what most people think as nearly 17 percent of the U.S. population experience illness from contaminated food each year. That’s an estimated 48 million people! So, how and why is such a large chunk of Americans getting sick from contaminated food and drinks? In this blog, we’ll break down the reasons behind the common causes of poor food safety as well as provide solutions operators can apply to their everyday foodservice service operations. Let’s begin!

1 in 6 Americans get sick every year from contaminated food.

The Causes of Poor Food Safety

Why do so many people get sick from mishandled food? It’s a question that gets asked a lot, but one that can easily be solved if foodservice operators implement effective consistent processes. Here are the four most common causes of foodborne illness.

  • Unclean Hands and Surfaces

On average, human hands carry about 3,200 different germs. Now imagine how you’d feel if someone with that amount of germs made your food? Unclean hands and countertops allow for germs and bacteria to survive and spread throughout a kitchen. This leads to the likelihood of contaminated foods. Operators must ensure their staff members are washing their hands thoroughly for 20 seconds.

  • Cross-Contamination

Often an issue that gets overlooked, cross-contamination is something that operators and their staff need to be mindful about. This is when germs from raw foods get spread to ready-to-eat foods. For example, a classic case of cross-contamination occurs when a cutting board is used to cut bread after it was recently used to cut raw meat. That fresh, ready-to-eat bread is now infected with the germs left behind on the cutting board from the raw meat. For operators to prevent this, they should have their staff keep all raw meats completely separate from other foods. 

  • Undercooked Food

Some of the most common food items that are easily prone to contamination include raw meat, chicken, seafood, and eggs. This is because raw meats contain a wealth of bacteria such as Salmonella, E.coli, and Yersinia. By cooking raw meat thoroughly, these types of bacteria will be killed off thus ensuring safety for consumers.

  • Storing Food in the “Danger Zone”

The danger zone? What is that specifically referring to? Any type of environment that has a temperature between 40 degrees Raw meat, chicken, seafood, and eggs are all easily prone to being undercooked. Cooking these foods fully reduces the risk of Salmonella, E. Coli, and Yersinia. . Bacteria and other pathogens grow at a rapid rate when held in these types of conditions. Operators must keep their refrigerators at 40 degrees Fahrenheit or below and their freezers at 0 degrees Fahrenheit or below to avoid spoilage that can lead to a customer getting sick.

Four pictures demonstrating the following: Unclean hands and surfaces. Storing Food in the "Danger Zone". Undercooked food. Cross-contamination.

Transporting Food the Right Way

For operators, food transport is an integral part of any foodservice operation. Properly transporting food from one location to another in the back-of-the-house can mean the difference between a successfully safe day or one that could lead to contamination issues. We dissected how critical it is for food to be placed on clean surfaces and separated from raw items, but what about safety during transport? That’s when having sturdy, secure, and easy-to-clean equipment should become a priority for foodservice operators in all segments. 

Let’s take a look at a few versatile features on Lakeside’s Open Style Utility Carts that operators should have by their side to fully ensure food safety… 

Thick and Secure Shelf Edges

For the staff of operators, transporting multiple containers on one cart through tight spaces in the back-of-the-house is nerve wracking. There’s little room for error and the last thing you want to have happen is for those containers with fresh food items inside to fall over and be wasted! There’s good news for operators and their staff members in the form of the Lakeside 521 Utility Cart. This utility push cart has two shelves with three edges up to secure items such as containers from sliding off. This Lakeside Utility Cart also has larger fixed front wheels to help guide the cart in a straight line, while making it easier to navigate corners in tight spaces.

Sturdiness for Heavy Duty Loads 

When handling raw meats in room temperatures, time is of the essence for an operator’s staff to properly store these items in a cold refrigerator and freezer. If an operator’s staff has to take multiple trips to do so, the risk for contamination will go up. In order for staff members to minimize this risk, having a strong and spacious utility cart such as the Lakeside 543 Utility Cart is a smart investment. This stainless steel cart has an angled “U”-shaped frame design and two shelves measuring 21 x 33 inches for hauling up to 700 pounds. Trips will be minimized, time will be saved and so will raw meat that needs to be refrigerated or frozen.

Easy to Clean Stainless Steel Surface

Stainless steel is not only extremely durable, but also easy to clean. Having surfaces that are easy to clean and sanitize is critical for any foodservice operator to maintain food safety. With the stainless steel construction of Lakeside’s Open Style Utility Carts, cleaning and sanitizing is fast and easy for an operator’s staff to execute after each use. The best part? Any risk of cross-contamination between different food items is largely reduced.

Two Lakeside Transport Utility Carts with close up pictures of bumpers and casters.

Equip ‘em with Lakeside Utility Carts

While transporting food can sometimes require extra steps to ensure food safety, it’s a critical component of any foodservice operation, its operator and staff. Make sure an operator is transporting food properly and safely by clicking ‘Equip ‘embelow to begin supplying them with all the right tools!

Equip 'Em

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The Ultimate Checklist for Back-of-the-House Storage

The Ultimate Checklist for Back-of-the-House Storage

Wasting money. Isn’t that just the worst thing any foodservice operation can subconsciously do due to an unorganized back-of-the-house storage process? Especially, doing so as the foodservice industry is still below pre-pandemic labor numbers. Well… 

For operators, focusing on only making the front-of-the-house run smoothly is a huge mistake. The back-of-the-house is just as important because it acts as the central command center in order for food to make it onto a customer’s table. Without a successful back-of-the-house, who is going to manage and cook the food? Who will keep the processes of a foodservice operation in order? Therefore… 

Putting the correct procedures in place and having the right equipment are quintessential to the overall success of an operator’s foodservice operation. What are these procedures? Let’s take a quick look…

  1. Develop and Maintain an Ergonomic Layout
  2. Keep Inventory Organized
  3. Regularly Throw Away Waste
  4. Don’t Forget to Invest in…

So what do each of these entail for the success of an operator’s foodservice operation? Digging deeper, we’ve developed a checklist to help reps better understand the needs of what it takes for operators to run a streamlined storage system for back-of-the-house activities, starting with perhaps the most critical step…

1. Develop and Maintain Ergonomic Layout

Imagine the stressors an operator must be under if their foodservice operation’s back-of-the-house is constantly cramped and unorganized. Sounds like absolute chaos, right? For instance, having a chaotic environment like that can confuse staff members in not knowing where specific supplies are located, if there’s enough inventory to utilize, and if there’s enough space to move around. This not only slows everyone down, but can create tension between front-of-the-house staff members. Back-of-the-house cooks could become backed up due to working in an unorganized area. This will have front-of-the-house servers feeling tense toward those same cooks as the customer waits for their food.

However, in order for an operator to successfully develop a streamlined layout for the back-of-the-house, they must start by grouping supplies by category to get things going in the right direction. They must also consider the amount of space needed to create flow and accessibility among their back-of-the-house staff. This will help staff correctly stock items by putting old ones in the front and new ones in the back. By doing so, old items will be used before the new ones are even touched. 

Develop and Maintain Ergonomic Layout

2. Keep Inventory Organized

Once an operator has implemented an ergonomic layout for their foodservice operation’s back-of-the-house, now it’s on to keeping inventory organized. Mismanaged inventory is one of the causes for staff to unknowingly use spoiled ingredients. Keeping track of inventory and regularly checking up on due dates is a must for the success of any foodservice operation. It would be terrible for a happy paying customer to get food poisoning simply because of the lack of organization in the back-of-the-house.

For operator’s to keep inventory organized, tracking systems for shelves and refrigerators must be in place. This involves adding labels to containers with the date the item was first made. By doing so, it allows for easy discarding of old food during inventory checks. As mentioned in the previous point, inventory should be organized on shelves where the oldest items always are utilized first and the newest get used afterward. 

Keep Inventory Organized. This is a major initiative an operator should have on their checklist to achieve organized back-of-the-house storage.

3. Regularly Throw Away Waste

Spoiled food and overused ingredients are money wasters! If spoiled food isn’t thrown away, an operator’s staff will think they have more food to work with than they actually do. This can lead to supplies running out faster due to less fresh food being available, and the loss of money in front-of-the-house since customers can’t order dishes that have ingredients that aren’t in stock.

Putting a system in place to make sure spoiled food is thrown out can do wonders for a foodservice operator in the long haul. Operators should also utilize the same ingredients across several dishes in order to use them up faster which will make stocking them more cost-efficient.Regularly Throw Away Waste

4. Don’t Forget to Invest in…

Versatile mobile utility carts! How can these be crucial to operators in creating an organized and simplistic storage routine for the back-of-the-house? In more ways than one. Having a portable storage stainless steel cart can do wonders for an operator’s staff during transport and efficient stocking of food supplies. Let’s break it down!

  • Haul Heavy Loads with Durable Stainless Steel Construction

A Lakeside Tough Transport Utility Cart such as the 943 can haul up to 1,000-Lb. while maintaining a straight line during transport. This Lakeside cart makes hauling new products in and spoiled products out a breeze. This portable storage cart is a time saver by limiting the amount of trips an operator’s back-of-the-house staff will have to make from point A to point B.

  • Ready to Roll Right out of the Box

It’s no secret that many foodservice operation’s back-of-the-house are short on space with many people. With the Lakeside 944 Tough Transport Utility Cart, maneuverability in even the tightest of spaces is ultra smooth right out of the box. This stainless steel cart’s all swivel extra-load, no-mark polyurethane rear casters help back-of-the-house staff get around quick and easy when hauling heavy loads.

  • Easy to Clean and Corrosion Resistant with Multiple Shelves

The stainless steel on a Lakeside Tough Transport Utility Cart is not only easy to clean, but has multiple spacious shelves that absorb impact and haul more at once. Take for example the Lakeside 949. This portable storage cart has three deep well shelves to maintain item stability during transport, while its stainless steel construction helps an operator’s back-of-the-house staff save time and stay organized with easy cleanability. This Lakeside cart is the ultimate time and money saver for an operator’s back-of-the-house staff!

Don't forget to invest in.... Portable Storage Carts. Lakeside 943 cart. Designed to Haul Heavy loads. Lakeside 944 cart. Ready to Roll Right Out of the Box. Lakeside 949 cart. Easy to Clean with Multiple Shelves. The carts every checklist for back-of-the-house storage should have!

Help an Operator Complete Their Back-of-the-House Storage Checklist

Let’s review that checklist one more time…

  1. Develop and Maintain an Ergonomic Layout 
  2. Keep Inventory Organized
  3. Regularly Throw Away Waste
  4. Invest in Lakeside Tough Transport Utility Carts…

To assist an operator in their quest for the most efficient back-of-the-house storage equipment, click ‘Complete Checklist’ to see more!

Complete Checklist

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The Hidden Revenue Operators Are Missing in Portable Bars

The Hidden Revenue Operators Are Missing in Portable Bars

Alcoholic Beverages = BIG BUCK$$$

If for a second you think there isn’t much revenue being made in the alcoholic beverage industry and from portable bars, then think again. 

Over the past year, revenue for alcoholic drinks in the U.S. equated to

  • An expected annual growth rate at 5.55% over the next four years

What can possibly stop this? Wait, hold the phone…

Okay, alcohol consumption might not be for everyone, and that’s respectable, but there’s no denying the incredible value someone can reap by investing in the alcoholic beverage industry. 

From bars to weddings, hospitality to house parties, the options for an operator to turn dreams into profits is endless. 

So, how can a new operator who enters this industry get a jump start on the competition?

With the versatility of portable bars and back bars

You see, with a portable bar at an operator’s side, mobility is possible across a variety of segments which helps drive profits

Ready to uncover the true value portable mobile bars and back bars bring to an operator’s operation? Let’s go!

The Hidden Revenue Operators Are Missing in Portable Bars. $283.8 billion in revenue for alcoholic drinks in the U.S. over the past year.

Compact with Many Features!

When talking about things that pack a punch and make an impact in a compact size, go no further than the abilities of a party pleaser portable bar and back bar. Operators can experience the perks of…


  • Spacious speed rails that can hold up to seven bottles of liquor at a time.


  • Heavy duty ice bins that can hold and keep dozens of pounds of ice cold


  • Drains attached to ice bins for easy cleaning of liquids


  • A wide stainless steel workstation for handling drinks and glassware.


Portable curved bars and back bars can do all of this without taking up a massive portion of space such as conventional bars do.


Transport Anywhere!

The key to success for an operator when operating a portable mobile bar is having the ability to serve anywhere, any place, at any time. Reaching a broader audience of potential customers should be the number one priority with a portable curved bar or back bar. Let’s briefly touch on the versatile mobility of operating a Geneva portable bar or back bar…


  • Ability to reach a wide range of people at weddings and networking events. 


  • Stainless steel dolly and non-marking casters provide smooth maneuverability across rough surfaces.



With the rise of mobile bartending valued at $16 billion in 2022, having an easy to move bar is critical in maximizing profits. It is also critical to note that size does matter! At Geneva, we offer models in the sizes of 5-ft., 6-ft., and 8-ft. Four casters come standard on both the 5-ft., and 6-ft. models, while six casters come standard on our 8-ft. models. 

Portable bars can reach people at: Weddings. Conventions. Restaurants. Hotels.

Long-Lasting Construction and Attractive Appearance

The true value in a portable bar and back bar is its long-lasting durability. A party pleaser portable bar or back bar that holds up year after year for several decades is quite the return on investment. It also needs to look its best too to enhance comfort among thirsty customers. When it comes to helping an operator choose the perfect portable mobile bar or back bar, here’s the interior and exterior options they will need to consider that Geneva offers on several of its models


  • Interior: Fully stainless steel, stainless steel workstation with plywood interior. 


  • Exterior: Stainless steel, laminate, veneer over plywood or acrylic faceplates.


  • Finishes: Antique Cherry, Golden Pecan, Puritan Pine, Red Mahogany and so many more!

Fully stainless steel interior. Stainless steel exterior with veneer or acrylic faceplates. Offered in a variety of colors.

Help Operators Drive Revenue with Portable Bars

Lakeside and our family of Geneva products specialize in portable and mobile food and beverage serving solutions that make work not only easier for the staff of operators, but more profitable across several segments. It’s time to help that ambitious operator capitalize and set the bar in the alcoholic beverage industry with our wide portfolio of portable bar and back bar solutions by clicking Set the Bar with Geneva.

Set The Bar With Geneva

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The Bussing Cart Difference for Reducing Food Waste

The Bussing Cart Difference for Reducing Food Waste

The Bussing Cart Difference for Reducing Food Waste

Put Your Trust in a Lakeside Bussing Cart! 

“Where is the hero?” or “What is an effective long-term solution for reducing food waste in foodservice operations?” Those two questions can probably be heard across the nation from thousands of restaurant operators as billions continue to be lost every year due to food waste in the restaurant industry. However…

Answering those calls for help is the Lakeside bussing cart! This enclosed cart offers a number of impactful solutions that can move foodservice operators into the right direction when it comes to reducing food waste. Let’s highlight the impact a Lakeside bussing cart can truly make on a foodservice operation!


  • Spacious and Concealed Table Side Service

No operator has ever said, “I want to give my customers the most unpleasant foodservice experience they’ll ever have!” However, if you do know an operator that has said this, then having a trusted bussing cart should be the first piece of foodservice equipment to steer them into the right direction. Hauling away and cleaning up food waste left by hopefully satisfied patrons should not be distracting to other diners in the room. The Lakeside 644’s three enclosed sides offer pleasant concealment of waste an operator’s staff cleans up. Fellow diners will not have to be disturbed by an unpleasant display of food scraps left by others. The 644 also provides a generous amount of space to staff members with its three 21 x 35-inch shelves to limit the number of trips to the back-of-the-house.


Specification sheet of a Lakeside enclosed bussing cart.


  • Odor Retention From Spills

“Ew, what’s that smell?” Or “Why does it smell like chemicals? Gross!” Could be statements an operator and their staff hear when cleaning up food waste at another table without an odor resistant enclosed cart. With the Lakeside 644’s odor resistant stainless steel interior, statements such as these will start to become non-existent. What about cleaning up spills or unpleasant odors from liquids? No fear, as this Lakeside bussing station protects an operator’s guests from even the strongest odors as their staff passes by tables on the way to the back-of-the-house.


Maybe three shelves don’t provide enough space for the tasks an operator’s staff are assigned to? Maybe a staff member doesn’t have time to make multiple trips to the back-of-the-house because of a full waiting list of customers eager to get seated at a table? With the Lakeside 644 enclosed bussing cart, versatility is extended into the hands of an operator’s staff. Lakeside offers operators the option to add either a detachable plastic silverware or waste box onto a Lakeside bussing station. Both of these accessories are available to add onto a Lakeside bussing cart to make the stressors of bussing easier, which can result in more tables to open up at a faster rate!


Spacious and concealed table side service. Odor retention from spills. Expanded versatility with plastic silverware and waste boxes. Time saving sanitation capabilities.


  • Time Saving Sanitation Capabilities

Even if an operator chooses not to add either a detachable plastic silverware or waste box onto a Lakeside bussing cart, they will already be saving time cleaning the cart in between trips. Saving precious minutes is made possible with the Lakeside 644’s easy to clean and sanitize all welded angle leg stainless steel construction. Staff will never have to worry about the potential of ingrained odors from spills let alone a time consuming wipe down. If you were an operator, doesn’t saving time sound like the greatest thing to an already stressed short staff? 


  • Attractive Vinyl and Laminate Finishes

Operators that are looking for reliable dependability as well as a stylish exterior finish can find both with Lakeside’s selection of enclosed bussing carts. Maintaining a good appearance with even a bussing cart goes a long way in your presentation around an operator’s customers. At Lakeside, there are numerous options (vinyl or laminate) an operator can choose from

Standard exterior finishes include: walnut, gray sand, light maple, victorian cherry, beige suede, hard rock maple, red maple, red, green, black, royal blue, purple.


If an operator needs a laminate unique to their operation, they can request a customized finish from our Lakeside bussing cart experts!

Americans Are Wasting a LARGE Amount of Food!

Across the country, Americans are approximately wasting between 30-40 percent of the food supply. However, roughly 31 percent of this comes from both retail and consumer segments, resulting in an immense loss of 133 billion pounds in food and $161 billion since 2010. If these numbers continue to trend upward in the next decade, who knows how severe the consequences could be for every single American nationwide.

Bussing Toward Solutions

Yes, as we mentioned a bussing cart offers a variety of solutions to aid a foodservice operation in reducing its food waste, but it's truly up to the operator to establish three key steps according to ReFED in eliminating food waste for good!

  1. Reduce the amount of food that goes unsold.
  2. Donate surplus food to feed the hungry and homeless.
  3. Divert food waste from landfills through use as animal feed, composting, or anaerobic digestion.


1. Reduce the amount of food that goes unsold. 2. Donate surplus food to feed the hungry and homeless. 3. Divert food waste from landfills through use as animal feed, composting, or anaerobic digestion.


If more foodservice operations can incorporate these practices into its everyday structure, 13 million tons of food waste would be reduced annually, resulting in an estimated total $100 billion economic value.

As more foodservice operators become aware of the detrimental results of food waste, more resources and equipment will be needed to get to the finish line. With Earth Day coming up it’s the perfect time for an operator to get started to reduce their carbon footprint. The team here at Lakeside are ready to help an operator begin their path to reduction today with the perfect bussing cart! Click, ‘Bussing Toward Solutions’ to explore our entire line of versatile bussing carts!


Bussing Toward Solutions (3)