Servers

Servers are essential serving utensils for portioning, lifting and plating food in busy commercial kitchens and catering operations. This range covers specialist tools such as pie and flan servers, cake lifters, pea scoops and egg or fish slices, all designed for professional use. Ideal for restaurants, hotels, cafes, buffets and contract catering, these utensils help staff serve neatly and consistently. Robust stainless steel construction supports hygiene, durability and easy cleaning, while ergonomic designs support fast, efficient service.

• Stainless steel pie, flan and cake servers for clean slicing and lifting of desserts and pastries.
• Pea scoops and portioning tools to maintain accurate servings in canteens and fast food outlets.
• Egg and fish slices designed for delicate lifting from pans, griddles and trays without damage.
• Professional-grade handles and balanced designs to improve grip, comfort and control during service.
• Utensils suitable for front-of-house buffet use or back-of-house plating in high-volume kitchens.
• Easy-to-clean, hygienic materials that integrate seamlessly with existing kitchenware and utensil ranges.

How to choose the right Servers

• Consider the main dishes you serve most often, such as cakes, pies, fish or vegetables, and choose servers shaped for those tasks.
• Select utensil sizes that match your plates, trays and pans so staff can lift and portion food cleanly and efficiently.
• Prioritise high-grade stainless steel for strength, hygiene and resistance to corrosion in busy commercial environments.
• Look for ergonomic, heat-resistant handles if servers will be used on hot trays, griddles or buffet lines.
• Match the style and finish of your servers to your front-of-house presentation for buffets, carveries and dessert stations.
• Plan for peak service volumes and ensure you have enough duplicate utensils to rotate during cleaning and busy periods.

Care and maintenance

• Wash servers promptly after use, following your HACCP procedures, to prevent food residues from hardening and harbouring bacteria.
• Use non-abrasive cloths and detergents to protect stainless steel finishes and avoid scratching serving surfaces.
• Where suitable, clean servers in a commercial dishwasher and dry fully to prevent spotting or corrosion.
• Inspect handles and joints regularly for looseness or damage and replace any utensils that are bent or worn.
• Store servers in utensil racks or drawers with dividers to prevent damage to blades and to keep items easy to access.
• Keep dessert and allergen-specific servers clearly labelled to reduce the risk of cross-contamination during service.

Explore our wider ranges of kitchen utensils, buffet equipment, tongs, ladles and serving spoons to complement your servers and streamline service.

Need help choosing? Call Caterboss on (01) 687 5772.