Self-service of food and beverages by customers.

Cafeteria service

Counter: Customers lining up in a queue at a service counter, choosing the menu items they require at different points.  The customer places their selection on to a tray and moves along the counter to a payment point.


Free Flow: Selection as in a counter service.  Customers move at will to random service points and exit the area via a payment point.

Echelon: This is a series of counters at angles to customer flow within a free flow area, thus saving space.


Supermarket: Island service points within a free-flow area.

(Call-order cooking may also feature in some cafeterias).

© 2016 The Food and Beverage Training Company