Service Counter

Service Counter Kitchenware covers the roasters, casseroles, jugs and serving pieces you rely on at the pass, buffet or hot counter. This range is designed for professional use in restaurants, hotels, canteens and catering operations where speed, presentation and hygiene are critical. From mini serving roasters to large cast iron and stoneware dishes, these items move seamlessly from oven to counter. They help you present food attractively, hold temperature for longer and withstand the demands of daily service.

• Oven-to-counter roasters in porcelain, stoneware and cast iron for roasting, baking and hot holding.
• Round and square casserole dishes ideal for stews, sides and individual portions on buffets or carvery counters.
• Mini serving roasters and jugs that enhance presentation for sharing dishes, sauces and gravies.
• Commercial-grade materials chosen for heat retention, durability and resistance to chipping and cracking.
• Pieces sized for use in professional kitchens, buffets and self-service counters to streamline plating and service.
• Compatible with wider cook and serve ranges so you can create a coordinated front-of-house display.

How to choose the right Service Counter Kitchenware

• Match dish size and capacity to your menu items and portion sizes, from individual servings to family-style sharing dishes.
• Consider material: cast iron for maximum heat retention, stoneware and porcelain for lighter handling and elegant presentation.
• Check that dimensions work with your existing ovens, hot holding units and service counters or buffet displays.
• Think about service style, whether you are plating at the pass, running a self-service buffet or serving at the table.
• Choose designs and colours that complement your existing tableware and buffet equipment for a cohesive look.
• For high-volume sites, prioritise robust, chip-resistant pieces that can handle frequent use and dishwashing.

Care and maintenance

• Allow hot dishes, especially cast iron and stoneware, to cool slightly before washing to reduce the risk of thermal shock.
• Use non-abrasive detergents and soft cloths or brushes to protect glazed and enamelled surfaces from scratching.
• Check edges and handles regularly for chips or cracks and remove damaged items from service for safety and hygiene.
• Follow manufacturer guidance on dishwasher suitability and any seasoning or pre-treatment required for cast iron.
• Store dishes carefully, using separators or stacking systems where recommended to avoid chipping.
• Dry thoroughly before stacking or storing to prevent moisture build-up and staining, especially on unglazed bases.

Explore our wider cookware, buffet and tableware ranges to complete your cook and serve setup and create a seamless service flow.

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