Keeping service moving when the pressure is on
In a busy club or pub, a great meal can quickly become an average one if it spends too long between the kitchen and the table.
During functions, buffet service and peak dining periods, keeping food at its best while moving large volumes efficiently is just as important as the cooking itself.
That is where thoughtful food holding and handling equipment earns its place.
Culinaire, available from Stoddart, offers a range designed around the practical realities of high-volume hospitality: keeping food hot, plates ready, service areas organised and staff moving efficiently.
For kitchens that need flexible hot holding, theCulinaire Vertical Hot Cupboard provides mobile storage for covered plates and gastronorm pans. Gentle radiant heat is designed to help reduce the drying effect associated with fan-forced circulation, while a removable water tray can introduce additional moisture.
Available in different capacities and configurations, it can be positioned where the service demands it.
Culinaire Vertical Hot Cupboard
For larger functions and banquet service, Culinaire Banquet Carts take hot holding further. Their gentle, motionless heating system is designed to minimise moisture loss, while adjustable crisp/moist vents give operators greater control over humidity. That can make a genuine difference when meals need to be prepared ahead of a busy service period and still arrive at the table as intended.
Sometimes the simplest equipment has the biggest impact on workflow. The stainless steel Culinaire Z-Trolley, available in 18 and 36 x 1/1 GN capacities, provides a practical way to move and organise gastronorm pans around the kitchen.
Heavy-duty castors and protective bumpers make it suited to the daily demands of commercial hospitality.
At the front end of service, Culinaire Heated Mobile Plate Dispensers keep plates conveniently stored and heated, with adjustable dispensing tubes suited to a range of round plate sizes. For buffet operations, Culinaire also offers mobile heated and refrigerated island buffet solutions, helping venues create a professional, practical service area that can adapt to different functions.
For clubs and pubs, good equipment is rarely about adding complexity. It is about removing bottlenecks, protecting food quality and helping the team deliver consistently when the venue is at its busiest.
To explore the Culinaire range, visit www.stoddart.com.au, email info@stoddart.com.au or call 1300 79 1954.
20th October 2026
