Foodservice / Distribution
Every guest
served on time.
Servery lines engineered for hotels, institutional caterers, airports and banquet halls. We design the flow before the steel — queue math, holding temperatures, guest dwell time.
KEYSTONNE / ENGINEERED AS ONEThe servery
Engineered flow,
element by element.
Mix bain-marie, refrigerated and neutral segments into a single coherent line — Symphony-matched geometry, individual climate control.
Bain-marie
Wet & dry, thermostat-guarded, 1/1 & 2/1 GN
Heated display
Glass, overhead lamps, humidity-held
Refrigerated display
Static or ventilated, for salads & desserts
Soup wells
Individual tempered, bain-style or drop-in
Neutral counters
Shelving, cutlery, trays, plates
Cashier counters
POS-ready, Symphony-matched finishes
Trayline
Institutional 300 → 1500 pax per seating
Banquet trolleys
Heated & cooled, 1/1 GN stacking
Queue design
Flow before steel.
We CAD-model your banquet flow before any sheet is cut — peak covers per minute, guest dwell, carver positions, cross-traffic. The servery arrives already optimised.
1500
peak covers / 90 min
4
parallel server stations
±2°C
held across the line
A study in materials. A focus on service.Your next great kitchen starts here.
A conversation with an engineer.
A kitchen built around your ambition.