A serving cart is a kind of smaller food cart.It is typically used by restaurants to deliver or display food.
Serving carts are also used in households.
Trolley may refer to:
In cutlery or kitchenware, a fork is a utensil, now usually made of metal, whose long handle terminates in a head that branches into several narrow and often slightly curved tines with which one can spear foods either to hold them to cut with a knife or to lift them to the mouth.
Brunch is a combination of breakfast and lunch, and regularly has some form of alcoholic drink served with it. It is usually served anytime before 3 o'clock in the afternoon. The word is a portmanteau of breakfast and lunch. Brunch originated in England in the late 19th century and became popular in the United States in the 1930s.
Dim sum is a large range of small dishes that Cantonese people traditionally enjoy in restaurants for breakfast and for lunch. The city Guangzhou experienced an increase in commercial travel in the 10th Century and the travelers stopped at tea houses for frequent, small-portion meals with tea called yum cha, or "drink tea" meal. Yum cha includes two related concepts:
An hors d'oeuvre, appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.
A cart or dray is a vehicle designed for transport, using two wheels and normally pulled by one or a pair of draught animals. A handcart is pulled or pushed by one or more people.
A tray is a shallow platform designed for the carrying of items. It can be fashioned from numerous materials, including silver, brass, sheet iron, paperboard, wood, melamine, and molded pulp. Trays range in cost from inexpensive molded pulp trays which are disposable and inexpensive melamine trays used in cafeterias, to mid-priced wooden trays used in a home, to expensive silver trays used in luxury hotels. Some examples have raised galleries, handles, and short feet for support.
Yum cha is the Cantonese tradition of brunch involving Chinese tea and dim sum. The practice is popular in Cantonese-speaking regions, including Guangdong, Guangxi, Hong Kong, and Macau. It is also carried out in other regions worldwide where there are overseas Chinese communities. Yum cha generally involves small portions of steamed, pan-fried, and deep-fried dim sum dishes served in bamboo steamers, which are designed to be eaten communally and washed down with hot tea. People often go to yum cha in large groups for family gatherings and celebrations.
Waiting staff, waitstaff, waiters/waitresses, or servers are those who work at a restaurant or a bar, and sometimes in private homes, attending to customers by supplying them with food and drink as requested. Waiting staff follow rules and guidelines determined by the manager. Waiting staff carry out many different tasks, such as taking orders, food-running, polishing dishes and silverware, helping bus tables, and restocking working stations with needed supplies.
South American cuisine has many influences, due to the ethnic fusion of South America. The most characteristic are Native American, African, Spanish, Italian, Portuguese, and Indian-South Asian. However, there is a mix of European, North American, and indigenous cuisines. The customs and food products greatly vary according to the physically distinct regions.
A buffet is a system of serving meals in which food is placed in a public area where the diners serve themselves. A form of service à la française, buffets are offered at various places including hotels, restaurants, and many social events. Buffet restaurants normally offer all-you-can-eat food for a set price, but some measure prices by weight or by number of dishes. Buffets usually have some hot dishes, so the term cold buffet has been developed to describe formats lacking hot food. Hot or cold buffets usually involve dishware and utensils, but a finger buffet is an array of foods that are designed to be small and easily consumed only by hand, such as cupcakes, slices of pizza, foods on cocktail sticks, etc.
Hong Kong cuisine is mainly influenced by Cantonese cuisine, European cuisines and non-Cantonese Chinese cuisines, as well as Japanese, Korean and Southeast Asian cuisines, due to Hong Kong's past as a British colony and a long history of being an international port of commerce. From the roadside stalls to the most upscale restaurants, Hong Kong provides an unlimited variety of food and dining in every class. Complex combinations and international gourmet expertise have given Hong Kong the reputable labels of "Gourmet Paradise" and "World's Fair of Food".
An airline meal, airline food, or in-flight meal is a meal served to passengers on board a commercial airliner. These meals are prepared by specialist airline catering services and normally served to passengers using an airline service trolley.
A TV tray table, TV dinner tray, or personal table is a type of collapsible furniture that functions as a small and easily portable, folding table. These small tables were originally designed to be a surface from which one could eat a meal while watching television. The phrase tray-table can also refer to a fold-away tray, such as those found in front of airline seats.
Tage Frid was a Danish-born woodworker, educator and author who influenced the development of the studio furniture movement in the United States. His design work was often in the Danish-modern style, best known for his three legged stool and his publications.
A Cantonese restaurant is a type of Chinese restaurant that originated in Southern China. This style of restaurant has rapidly become common in Hong Kong.
A lazy Susan is a turntable placed on a table or countertop to aid in distributing food. Lazy Susans may be made from a variety of materials but are usually glass, wood, or plastic. They are circular and placed in the centre of a table to share dishes easily among diners. Although they are common in Chinese restaurants, the lazy Susan is a Western invention. Owing to the nature of Chinese cuisine, especially dim sum, they are common at formal Chinese restaurants both in mainland China and abroad. In Chinese, they are known as 餐桌转盘 or "dinner-table turntables".
Restaurants fall into several industry classifications, based upon menu style, preparation methods and pricing, as well as the means by which the food is served to the customer.
Taunton Press is a publisher of periodicals, books, and websites for the hobbyist and building trades based in Newtown, Connecticut. It was established in 1975 by Paul Roman and his wife Jan.
A food warmer is typically a table-top device used to maintain the serving temperature of prepared food. It is used both in homes and restaurants.