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Please could i get some feedback from the new product that i am launching?

post #1 of 14
Thread Starter 

https://www.surveymonkey.com/s/9YVM3V2 

 

post #2 of 14

Hey there,

Not quite sure I understand what the product does.

 

Can you please explain as it looks pretty cool.

post #3 of 14
Are you out there Suzy?
If so please explain what I am looking at.
It looks like some sort of cheater tray .
Are the plates just swinging there?
If so looks like that bottom plate is awfully close to the floor......

mimi
post #4 of 14
A plate stacker of sorts ?

Petals
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Wine and Cheese
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 14

A swing set for plates?

post #6 of 14

You're a design student aren't you?  If this is for regular restaurant service then it doesn't work.  There is no place to set down the plates so you can serve.  Servers usually pick up the whole table and bring it out on a tray.  They put it on their shoulder and carry a tray stand with them.  The other way is to have multiple servers serve a table with each server carrying a plate in one hand.  The first method is Perkins, the second is a bit more refined.

 

You've never seen banquet servers work.  The best of them will do 24 plates with lids on one tray.  I kid you not.  Those guys are freaking amazing.

 

So this thing you think you're designing is worthless because like so many designers it looks like you've never set foot in the environment you're designing for.

post #7 of 14
" Servers pick up the whole table and bring it out on a tray.  They put it on their shoulder and carry a tray stand with them.  
You've never seen banquet servers work.  The best of them will do 24 plates with lids on one tray.  I kid you not.  Those guys are freaking amazing."



The real unsung heroes of FOH's everywhere carry those trays balanced on one hand.
Requires super human upper body strength .
Career waiters are a dying breed.

mimi
Edited by flipflopgirl - 3/27/15 at 7:16am
post #8 of 14


A good waiter or waitress carries the tray on their fingertips  a newbie carries it on the flat of their hand.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #9 of 14


What's the purpose? I can carry 4 on my arm and hand now?

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #10 of 14
Quote:
Originally Posted by chefedb View Post


What's the purpose? I can carry 4 on my arm and hand now?

Four or five stacked up my left arm and hold another in my right hand.
If the plates are hot (behind you hot plate hothothot and repeat lol) I need a DRY side towel.

mimi
post #11 of 14

Looks like it would be hard to work in narrow aisles and crowded dining room around tables. How compactly does it store away? Is it something that servers could stow away after delivering an order to one table in order to take an order from another table and then clear/bus yet another table or would they need to return to the kitchen to drop the device off first? What is the training time to get comfortable with using it?


Edited by cheflayne - 3/27/15 at 8:12am
Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #12 of 14
At the height of my bartender days could pick up a loaded cocktail tray (tall heavy drinks in the middle then cram as many drinks as would fit around those) in my left hand and pick up 3-4 longneck beers with my right.
Then weave my way thru a bar full of drunken lawyers (what can I say....I had the best happy hour in town) and deliver without spilling a drop.

The secret is to never look down.
You look down and your arm will tilt forward and laser.gif that round is history.

mimi
post #13 of 14
Quote:
Originally Posted by cheflayne View Post

Looks like it would be hard to work in narrow aisles and crowded dining room around tables. How compactly does it store away? Is it something that servers could stow away after delivering an order to one table in order to take an order from another table or would they need to return to the kitchen to drop the device off first? What is the training time to get comfortable with using it?

With all those uncovered plates I imagine the food would get cold as well.

mimi
post #14 of 14
Quote:
Originally Posted by susie1humphrey View Post

https://www.surveymonkey.com/s/9YVM3V2 



But what do we know.....
This gadget is already in select stores.
The Shopping Channel is next lol.
;-)

mimi
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