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Innovation Infusion: How Our Modified Condiment Cart Created Inclusivity for K-5 Students

Innovation Infusion: How Our Modified Condiment Cart Created Inclusivity for K-5 Students

At the heart of K-5 foodservice programs is the goal of serving nutritious and delicious meals to students on a daily basis, but at times, the logistics can be just as important as the food itself. One key area of consideration is how students can easily access condiments for their meals without spilling, making a mess, or struggling with the dispensers. In this Innovation Infusion, we’ll explore how we took our Lakeside Condi 70510 Mobile Express Cart and modified it to meet these challenges and become an inclusive choice for K-5 students.

The Backstory of the Inclusive K-5 Condiment Cart With Accessible Height

The initial request for this project came from a school district looking for condiment carts that would be easy for students at K-5 elementary schools to use. The goal was to provide students with the ability to use the cart independently, offer multiple choices, as well as plenty of space to set their tray on while pumping condiments. One critical factor was that the children shouldn’t have to hold their trays while dispensing the condiments. To meet these requirements, the Lakeside 70510 Condi Mobile Express Cart was chosen as our starting point for this sustainable project.

Lakeside 70510 Condi Mobile Express Cart (Original)

How We Executed It

We took the Lakeside 70510 Condi Mobile Express Cart and reduced the height of the counter surface to 28” and made the pumps accessible at a height of 36”. This modification allowed the young students to reach the pumps easily, giving them greater independence. We also retained the under counter storage area in the final product. Additionally, we added two laminate colors that would match the décor at all locations, creating a cohesive look throughout the schools.

Design and Construction Specifications: Welded Stainless Steel Construction. (6) Condiment Pumps, Cryovac Bag Styles. (6) 5" Swivel Casters, (2) With Brakes. (4) Sliding Doors. Laminate Top in Wilsonart Fashion Gray. Laminated Panels in Formica Midnight Stone.

An Inclusive Result for K-5 Foodservice

Constructed of welded Stainless Steel, the cart’s design includes six condiment pumps, all in Cryovac bag style. The cart features four sliding doors and six 5” swivel casters, with two of them equipped with brakes to ensure that the cart is both mobile and safe. Furthermore, a laminate top and laminated side panels were chosen to match the décor at all locations, creating a cohesive and contemporary look throughout the schools. We used the colors, Wilsonart Fashion Gray for the top and Formica Midnight Stone for the side panels, both of which are durable and easy to clean.

(Modified) Lakeside 70510 Condi Mobile Express Cart designed to provide students with the ability to use the cart independently, offer multiple choices, as well as plenty of space to set their tray on while pumping condiments.

Turn Your Dream Design Into Reality!

Our inclusive K-5 condiment cart is a game-changer for school foodservice directors and operators, offering a customizable solution that enables young children to independently and safely access condiment dispensers. The inclusive design ensures that all students have equal access to all condiments. 

In addition to this specific project, we offer a range of customizable and modified condiment stations, merchandising carts and breakfast kiosks for K-5 foodservice operations of all kinds. This flexibility means that no matter the unique requirements of a particular K-5 foodservice program, we at Lakeside are committed to finding a solution that meets the needs of the end-users.

Whether it’s this specific cart or a customized version to meet a K-5 foodservice operation’s specific needs, our commitment to innovation and flexibility make us the go-to source for reliable and sustainable foodservice products. So if you have a vision for a project, get started with a free consultation by clicking ‘Design Your Cart’ to connect with one of our Lakeside cart experts!

To see our previous edition of Innovation Infusion: From Trade Show Idea to Sustainable Outdoor K-12 Foodservice Solution, 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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Innovation Infusion: From Trade Show Idea to Sustainable Outdoor K-12 Foodservice Solution

Innovation Infusion: From Trade Show Idea to Sustainable Outdoor K-12 Foodservice Solution

The Backstory of the Outdoor Merchandising Cart With Hanging Baskets

It all started at NAFEM, a trade show for foodservice equipment and supplies, where both a dealer and rep noticed a Lakeside 68322 Merchandising Cart that had potential to be turned into something extraordinary. With a few modifications to the standard design, they knew it could be the perfect application for an end user looking to serve beverages and snacks outdoors. They soon approached us with their idea. From there we began the transformation of the original Lakeside 68322 Merchandising Cart into something versatile and functional for outdoor K-12 foodservice.

In this edition of Innovation Infusion, we'll take a closer look at how we modified this Lakeside cart to better serve the needs of both our dealer’s and rep’s customers and made it the ideal choice for serving beverages and snacks to K-12 students outdoors.

Lakeside 68322 Merchandising Cart on pedestal in front of Lakeside NAFEM booth.

How We Executed It

The design of our modified merchandising cart incorporated several features that made it highly adaptable for outdoor use. For starters, the cart was constructed using 430 grade stainless steel, which is highly resistant to rust and corrosion, and can stand up to the harsh elements of an outdoor environment. Additionally, we added an inclined cutout to the shelves (3 per shelf, instead of the standard 2 per shelf) that could hold 12” x 20” pans, perfect for serving a large quantity of snacks. With the addition of a flat top for serving drinks, the foodservice cart on wheels was ready for use as a beverage and snack station.

To ensure the cart was functional and convenient for foodservice operators, we included a few essential elements. We added a drop leaf with a cord port, making it easy to set up a POS station for transactions. We also added a 4” backsplash around the top, which helped to contain spills, reduce waste, and minimize clean-up time. And for ease of use, we installed a tubular handle on both ends of the Lakeside cart, making it easy to maneuver it and position it in the desired location of the end user.

One of the most innovative and unique features of our modified Lakeside Merchandising 68322 Cart was the hanging basket system. This removable system attaches to the tubular handle and allows for the foodservice cart on wheels to be used for different types of foodservice operations. When not needed, the baskets can be removed, and the cart can be used for holding containers or other food items. The basket system is a great solution for serving in crowded areas as it allows for easy accessibility and enhanced appearance of merchandise.

Finally, the cart was completed with (4) 6” swivel casters, two of which had brakes, making it mobile while also being secure when stationary, even on uneven terrain. With a sturdy construction and thoughtful design, our modified Lakeside 68322 Merchandising Cart was the perfect solution for outdoor foodservice operations.

Design and Construction Specifications: 430 Grade Stainless Steel Welded Construction. Drop Leaf with Cord Port for POS Station. Inclined Cutouts for 12" x 20" Pans, 3 per Shelf. Flat Top For Serving Beverages. 4" Backsplash Around Top. Tubular Handle on Both Ends. Removable Hanging Basket System. (4) 6" Swivel Casters, (2) with Brakes.

A Sustainable Result For Outdoor K-12 Foodservice

The Lakeside 68322 Merchandising Cart served as an excellent starting point for our design team to create a modified and durable piece of outdoor foodservice equipment. With the addition of a flat top, inclined cutouts for 12” x 20” pans, a drop leaf with a cord port, a backsplash, a tubular handle, and a removable basket system, we transformed a standard merchandising cart into a sustainable piece of foodservice equipment. Ready to roll right out of the box! We are proud to have been able to help our dealers, reps, and customers find the ideal solution for outdoor K-12 foodservice operations.

Modified Lakeside 68322 Outdoor Merchandising Cart With Hanging Baskets


Feeling inspired? Want to design the perfect cart to fit your K-12 foodservice operation and its unique needs? Well, as you found out with the modified Lakeside 68322 Merchandising Cart, no design is too difficult for us to custom build. Get started with a free consultation by clicking ‘Design Your Cart’ to speak to our Lakeside customer service team!

Or see our previous edition of Innovation Infusion: The Remarkable Transformation of a Lakeside 711 Stainless Steel Utility Cart, click HERE.

Design Your Cart

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Unlock the Power of Learning With Lakeside Carts!

Unlock The Power of Learning with Lakeside Carts!

When it comes to culinary arts, learning is an essential part of the process. For culinary students, being equipped with all the necessary tools is essential to achieving goals throughout the hospitality industry. One of these tools is the right kind of utility push cart. Lakeside Stainless Steel Utility Carts have been proven to be an exceptional choice for many culinary students. In this blog, we'll be discussing some of the features of these stainless steel utility push carts and how they can be utilized by culinary arts students.

Tools of the Trade

Lakeside 444 and 459 Stainless Steel Utility Carts:

All-Welded Angle Leg Design Provides Durability

One of the top features of Lakeside Stainless Steel Utility Carts is the all-welded angle leg design, which provides durability. With this design, future foodservice operators can be sure that the Lakeside cart can hold up heavy cooking equipment and utensils without breaking or wobbling. This is especially important at a busy convention center or resort, where everything is constantly moving.

Sound Deadening Material Under Shelves

Another impressive feature of Lakeside Stainless Steel Utility is the sound-deadening material underneath its shelves. This feature helps to restrict vibrations and reduce noise. As a culinary student, this is particularly important because you need to be able to work in a peaceful environment without any unnecessary distractions.

500-Lb. Weight Capacity for Medium Duty Loads

Lakeside Stainless Steel Utility Carts such as both the 444 and 459 are made of durable, heavy-gauge stainless steel that can withstand the rigors of a busy kitchen. This makes them perfect for carrying heavy pots, pans, and ingredients, as well as larger kitchen tools like mixers and food processors.

Stainless Steel Utility Carts. Medium Duty - 500-Lb. Capacity
Cart Features:
All-Welded Angle Leg
Sound Deadening Material Under Shelves
500-Lb. Weight Capacity for Medium Duty Loads
Optional Accessories:
Perimeter shelf mounted strip bumper
Set of two each brake casters 
Cushion tread wheels
Clear vinyl slipover box type cover
Extended perimeter bumper
8" swivel casters

Lakeside 744 Stainless Steel Utility Cart: 

Larger 8” Front Wheels

These wheels allow for transitions over uneven surfaces with ease. Lakeside Stainless Steel Utility Carts such as the 744 help students move food and supplies over bumps, cracks, and cords easily. This feature is especially helpful if culinary students transport across different surfaces such as carpets, thresholds, and even hard floors. 

Fixed Front Wheels Help Guide Cart in Straight Line

This feature makes it easier for culinary students to navigate around corners. These students often need to maneuver stainless steel utility carts around corners and narrow aisles. The Lakeside 744 Stainless Steel Utility Cart steps up to the challenge with ease providing stability during transport.

700-Lb. Weight Capacity for Heavy Duty Loads

Some Lakeside Stainless Steel Utility Carts such as the 744 have a weight capacity of up to 700 pounds, making them ideal for heavy-duty tasks. Culinary students working with large volumes of food or equipment can benefit from this capacity, easily moving essential items from one station to another. The cart's sturdy construction ensures the safe transportation of various loads without the risk of the cart breaking or buckling under the weight.

Stainless Steel Utility Carts. Heavy Duty - 700-Lb capacity.
Cart features:
Larger 8" Front Wheels
Fixed Front Wheels
700-Lb. Weight Capacity for Heavy Duty Loads
Optional Accessories:
Extended perimeter bumper
All 5" swivel casters
Set of 2 ea. 5" brake casters

The Do’s and Don'ts When Using Lakeside’s Utility Carts

For aspiring foodservice operators wanting to work in non-commercial hospitality, such as in resorts or convention centers, there are definitely some do's and don'ts for them to keep in mind, especially when it comes to handling equipment like stainless steel utility carts. 


Keep Stainless Steel Carts Clean and Organized:

By not keeping a stainless steel utility cart clean and organized could lead to major health risks for consumers. Preventing any possibilities of contamination is pretty simple. Culinary students must make sure to wipe down the utility cart before and after every use. Customers will be thankful for this easy, but important step.

Secure It When Not in Use:

Imagine how chaotic and traumatic it would be if you had a utility cart full of food and supplies and it happened to lose control and injure someone. How can a student prevent something like this from ever happening? By securing it when it’s not in use! Lakeside offers optional brakes on its stainless steel utility carts to help keep everyone safe. It’s best for culinary students to not take any chances and remember to always secure their utility cart!


Overload Utility Carts Beyond Their Weight Limit:

Weight capacity is unique to each and every stainless steel utility cart. A culinary student should always check how much a utility cart can hold. For example, a Lakeside 444 would not be able to hold 700 pounds because its weight capacity is 500 pounds. Please see our past blog, ‘The 5 Levels of Durability In Lakeside’s Utility Carts’ to understand how much each type of cart can hold and for how long.

Be Rough:

Culinary students must be gentle with stainless steel utility carts as rough handling can cause damage and messy spills, which nobody wants to deal with. Keeping it smooth is key for future foodservice operators to relay to their staff as they navigate through the aisles of the back-of-the-house. 

With a little bit of patience, attention to detail, and common sense, students can make working with these carts a breeze!

Do's: Keep carts clean and organized. Secure when not in use. 
Don'ts: Overload carts over weight limit. Be rough.

The Next-Generation of Chefs

Many colleges around the nation are wasting no time in training the next-generation of chefs in order to meet the demands of a thriving hospitality industry. Take for example, Florida Technical College (FTC) International School of Culinary Arts, who recently unveiled a new training kitchen equipped with new, industry-grade kitchen equipment such as burner stoves, ovens, prep counters, essential safety equipment, and more. By having real tools and equipment to work with, students will be fully prepared to enter this foodservice segment and see success right from the start.

Maximizing efficiency in foodservice begins with utilizing essential equipment like utility carts. Although they may not be as glamorous as stoves or ovens, they play a crucial role in saving time during transport and maintaining consistent organization of supplies. Despite this, many individuals overlook how to properly use these carts. Clear and straightforward guidelines in the form of helpful tips mentioned above can make a significant impact on the next-generation of chefs and their productivity.

Chefs in kitchen learning. Lakeside Stainless Steel Utility Cart in bottom left corner.

The Choice For The Future

Lakeside carts are an excellent choice for culinary arts students due to their durability, sound-deadening material, and easy-to-clean stainless steel construction. For culinary students, having the right kind of equipment can be the difference between a successful and unsuccessful career in culinary arts. With a Lakeside cart, future foodservice operators will be well equipped to achieve their goals and enjoy the learning process without limitations. So, why not unlock the power of learning with Lakeside carts?

Unlock The Power

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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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How Operators Can Prepare for Summer Foodservice Programs

How Operators Can Prepare for Summer Foodservice Programs

Summer Foodservice Programs Are Approaching...

Over the next 30 days… the school bells will be making a ruckus! The joyous cheers of students will fill the air. Teachers will release a well-deserved gasp of air, but foodservice directors will still be working hard to feed the mouths of students throughout the summer. Yes, school will be out for most students and teachers in the next month, but not for foodservice directors and their staff!

In 2019, roughly 141 million meals across the country were given to students and children up to 18-years-old when school was out for the summer. 141 million meals! Now, that’s a lot of food that’s made possible by the federally-funded Summer Food Service Program (SFSP). The SFSP is a program that reimburses program operators who serve free healthy meals to children and teens in low-income areas during the summer. 

School districts who participate in this program must be prepared with the right tools in order to successfully feed children warm and nutritious meals in low-income areas. With a mobile breakfast cart, operators will quickly and efficiently be able to knock out hunger felt by 9 million children who are food insecure. 

Let’s take a look at three key breakfast carts that will have operators feeling prepared ahead of the summer!  

An Ergonomically Compact Option

The Lakeside 660 Mobile Mart Cart is a compact yet versatile piece of equipment that will save the day for operators that are serving in high traffic areas. This snack cart on wheels promotes safety with its ability to provide quick and efficient grab & go meals and snacks to children. With its slim 28-1/4" wide profile, this breakfast food cart is a winner when it comes to transporting through a busy area to either restock or provide a better reach to hungry students. 


  • Comes attached with a height-adjustable slanted overshelf to keep condiments, plastic utensils, cups and other supplies at ready access.


  • Equipped with ergonomic vertical push handles to help staff members get from point A to point B in high traffic areas.


Image of Lakeside 660 Breakfast Cart that is perfect for Summer Foodservice Programs. Features include: Pull-out center shelf is height-adjustable Height-adjustable slanted overshelf Ergonomic vertical push handles

Double-Sided Ingenuity 

When taking a look at the Lakeside 667 Mobile Breakfast Cart, it’s easy for operators to think, “How can something that compact fit so much?” Or “I wish I thought of this versatile option years ago!” Providing children and students with a variety of quality meal choices this summer is not an easy task to accomplish, but with this mobile merchandise cart, it is! Its double-sided versatility cuts down on lines as students can go on either side of the breakfast cart to quickly grab food items. Students and children will feel empowered by…

  • Having easy reach to cold drinks from a spacious built-in stainless steel ice bin.


  • Having clear visibility of the double-sided overhead racks holding delicious food items.



Easy to reach and versatile storage

More Room = Faster Feeding? 

Wait a second. Doesn’t a more spacious breakfast food cart cause inefficiencies in a high traffic area of students and children? Not necessarily. Take for example the Lakeside 668 Mobile Breakfast Cart. It still features an ergonomic and compact structure, but it is slightly longer and taller than the Lakeside 667. Its top overshelf rack is also more spacious than the 667’s rack. How does this benefit operators? The more room there is to work with, the more food operators can put out for students to grab. Let’s take a quick look at the 668’s impressive features.

  • Generous 20”W x 38”L x 8”D insulated stainless steel ice bin with a drain to keep a variety of different drinks ice cold. 


  • Spacious 26-3/4” x 49” adjustable-height overshelf rack for fast serving of pre-packaged meals.



Food tray with features of a Lakeside Breakfast Cart.

Setting it Up!

How can operators truly optimize a snack cart to create successful breakfast service this summer? Good placement, attractive and fun appearance, and making sure plates and utensils are ready to grab. At Lakeside, an operator can fully customize the appearance of their breakfast cart to fit the theme of their school. It’s also not a bad idea for operators to have more than one breakfast cart in one area to divert the flow of high traffic. This will create faster serving efficiency and less time having to restock. Ready to provide the tools needed to help foodservice directors feed hungry children without access to healthy meals? Click ‘Stock the Cartbelow to start today!


Stock the Cart

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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 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)