When it comes to specifying a serving system, foodservice consultants are balancing more than just functionality. They’re managing budgets, coordinating timelines, and striving to deliver seamless aesthetics across the entire front-of-house experience. But the biggest challenge might just be picking the right manufacturing partner.
“There are a lot of players out there, but no one has it all,” says Henry Case, director of projects and specification at Vollrath. “That’s why we’ve structured our program to offer more than most, so consultants can go further with fewer handoffs.”
A one-stop shop without the layers
One of the biggest frustrations consultants face is coordination: multiple manufacturers for counters, drop-ins, breath guards, and equipment, each with their own drawings, lead times, and reps. Vollrath aims to simplify all of that.
Unlike many competitors, Vollrath is both the fabricator and the equipment manufacturer, which means tighter integration and fewer communication breakdowns. Consultants work directly with Vollrath’s in-house sales and project management teams, eliminating the lag time and information gaps that often come with third-party rep groups.
“If you want an answer from us, you’re coming right to the manufacturer,” Case explains. “There’s no proxy. That means faster, more accurate information, and fewer surprises during install.”
Custom when you need it, catalog when you don’t
Vollrath offers a full spectrum of solutions, from catalog-based entry-level pieces to fully custom-fabricated lines. Consultants can select components a la carte or entrust Vollrath with building the entire system from base cabinets to drop-ins to coordinated breath guards.
Their 4 Series mid-range units allow for semi-custom modifications, while 6 Series represents Vollrath’s fully custom line, capable of delivering unique designs tailored to exact space and performance needs. A consistent aesthetic across all components is a key driver for consultants, and it’s one of Vollrath’s biggest strengths.
“When you’re building a serving line, you can’t mix and match manufacturers without risking a disjointed look,” says Case. “We help consultants deliver a unified design without the usual logistical headaches.”
Flexibility that meets real-world needs
Case shares a recent example: “We worked with a hospital in Atlanta that needed a full-service doctor’s lounge with 12 hot stations. Installing traditional steam wells would have required adding floor drains, which meant tearing into a second-story floor at more than $1,200 per linear foot. By switching to our dry well induction technology, we eliminated the need for drainage entirely, saving them thousands in construction costs.”
Serving more than just K-12
“We are already the spec on a few consultant-specified jobs and gaining ground as an alternate with others,” he notes. “As we continue to prove ourselves as an equipment company to consultants throughout FCSI, we hope to continue our growth through specifications with this very important group.”
A misunderstood brand with a powerful edge
For many in the industry, Vollrath is still synonymous with smallwares. But that legacy is only part of the story. The company has been manufacturing equipment since the 1960s, and its project team focuses exclusively on serving systems and technical accessories.
“Consultants are often surprised by how much we can do,” Case says. “We manufacture the bases, the induction units, the drop-ins, the breath guards, and even the hotel pans that go into them. That means tighter design control, better aesthetics, smoother coordination, and better long-term performance for the end user.”
With more than 80% of its product lines manufactured in the U.S., Vollrath also offers shorter lead times and a higher degree of quality control—two major selling points as supply chain uncertainty continues to impact project timelines.
Final advice: Get in early
Vollrath’s team isn’t just responsive, they’re proactive. They regularly meet with consultants in the early planning stages, even when a project isn’t yet ready to go out to bid. “Our goal is to earn that spot in the spec,” says Case. “We know consultants are juggling a lot. We’re here to make the process easier, offer real solutions, and be a partner they can count on from start to finish.”
Today’s foodservice operators are demanding more from their serving systems, including flexible wells that switch from hot to cold to frozen, induction technology that eliminates the need for costly plumbing, and energy-efficient components that support sustainability goals.
While Vollrath is well established in the K-12 segment, Case emphasizes that the company is expanding rapidly in higher education, healthcare, Business and Industry (B&I), and other sectors where design flexibility and speed-to-spec are critical.
