1.4.2. Types of Food Service Systems
The food service systems are divided into four sub-types, based on the site of their preparation and service.
Conventional System
The conventional system is the most traditional and widely used model. In this system, food is prepared in the same location where it is served, and it is typically held for a short time—either hot or cold—before service. This approach is most effective in settings where labor is readily available and affordable, where fresh food supplies are accessible, and where there is sufficient space for kitchen operations. Common users of the conventional system include independent restaurants, schools, colleges, hospitals, long-term care facilities, and workplace cafeterias.
Ready-prepared System
The ready-prepared system, also known as cook/chill or cook/freeze, involves preparing food on-site but not for immediate service. Instead, meals are chilled or frozen and stored for later use. The defining feature of this system is the separation between the time of preparation and the time of service. Unlike the commissary system, food is not distributed to other locations, but it is also not served immediately as in the conventional model. This system is ideal for institutions that need to manage fluctuating demand or have limited staff available during peak service times.
Commissary System
The commissary system centralizes food production in a large, central kitchen that prepares meals for distribution to remote service units. These meals may be delivered in various forms—hot, cold, or frozen—and may be pre-portioned or in bulk. This system became feasible with the advent of advanced equipment capable of producing large quantities of food from raw ingredients. It is particularly useful for organizations with multiple service locations, such as airline caterers, large urban school districts, chain restaurants, and vending companies. The commissary model allows for cost savings through centralized purchasing and production.
Assembly/Serve System
These setups are also sometimes referred to as “kitchen less kitchens” as they require no on-site food production. Fully prepared meals are purchased and only need to be stored, assembled, heated, and served. This system emerged alongside the development of high-quality frozen and pre-packaged food products. It is especially attractive in environments with high labor costs or a shortage of skilled kitchen staff. Hospitals are the primary users of this system, although some healthcare institutions and restaurants also adopt it. However, its use may be limited in settings with unionized kitchen staff, such as hotels and fine-dining establishments, where the use of pre-prepared meals may be restricted.
