Service concepts such as showcooking and cafeterias will thus become more important, replacing open buffets.

At cafe-style buffets, where food is handled by restaurant professionals, serving size will be key to controlling costs. At the same time, handling food with utensils that guarantee food safety will be of vital importance to prevent the growth of microorganisms.

Antimicrobial utensils: such as those made with silver ions and Agion’s® exclusive antimicrobial technology, which attacks germs to prevent them from accumulating on surfaces.