What size serveover counter do I need?

Getting the right size serveover counter is one of the biggest decisions you’ll make for your food business.

It’s not just another piece of kit. It’s the heart of your operation. It affects everything from how efficiently your team works to how happy your customers are.

You need something that gives you enough space to show off your products, store your stock and let your team work properly, all while fitting in your shop.

Get it right, and you’ll have a smooth-running operation that makes your food look fantastic. Get it wrong, and you’re looking at bottlenecks, frustrated staff and missed sales.

This blog will help you figure out how to get this decision right.

Understanding the basics

Let’s talk sizes. Serveover counters typically run from 1m up to over 2m wide. Now, width isn’t just about how much you can display. It’s also about giving your team enough elbow room to work properly. Most businesses start with at least 1m, which gives one person enough space to serve customers without feeling cramped.

When it comes to depth, you’re usually looking at between 700mm and 900m. The front bit is for showing off your products, and the back gives your team space to prep and serve. Think about it like a stage. The front is where your food stars and the back is where the magic happens.

Height-wise, you’ve got two things to think about – how tall the counter is and how high the display case sits on top. Most counters are around 900mm high, about the same as a kitchen counter.

Before you set your heart on a specific counter, get the tape measure out. And don’t just measure where the counter will go. Think about how much space your team needs behind it and where your customers will queue. There’s nothing worse than realising after installation that your staff are playing Twister every time they try to serve someone.

And don’t forget about the practical stuff.

How are you going to get deliveries in and out?

How will you clean behind and under it?

Where’s your other equipment going to sit?

These might sound like boring details, but they’re the kind of things that can drive you mad if you get them wrong.

Product considerations

What you sell makes a big difference to the size of serveover you need.

Different products require different amounts of space. It’s not rocket science.  

Take a butcher’s counter. You can’t stack chickens on top of each other like you can with sandwiches. And if you’re doing both hot and cold stuff, you might need different sections with their own temperature controls.

Don’t forget about what’s going on underneath, either. That under-counter storage is gold dust. It’s where you keep your backup stock, prep kit and all those bits and pieces you need throughout the day. Make sure you’ve got enough space down there to keep things running smoothly during the lunchtime rush.

Customer flow and queues

Here’s where you need to think like a customer. Pop yourself on the other side of the counter during your busiest time.

Can people see what you’re selling while they’re queuing?

There’s no point in having a gorgeous display if your customers need to be giraffes to see over each other’s shoulders.

A counter that works like a dream at 3pm on a Tuesday might turn into a nightmare during the lunchtime rush.

How many staff do you need serving at peak times?

Nothing slows service down like two people trying to work in a space designed for one.

If you’re running a small café or deli, you might be fine with a smaller serveover counter. It’s perfect if you’ve got a focused menu and usually just one person serving.

Most businesses go for something in the mid-range. It’s the sweet spot, with enough space for a couple of staff during busy periods, but not so massive it takes over your whole shop.

Then you’ve got your big boys, anything over 2m. These are for busy places with loads of different products or if you’re setting up multiple counters for different types of food.

Making it work day-to-day

Your counter needs to work with your team, not against them.

Watch how they move around during service. Are they having to do the cha-cha just to make a sandwich?

The right size means your staff can prep, serve, and clean without doing an interpretive dance around each other.

And think about how it fits with your kitchen or prep area. If your counter’s miles away from where the food’s being made, you’re making life more complicated than it needs to be.

Get the flow right, and your team will love you for it.

What works for a butcher’s shop won’t necessarily work for a café. Butchers need wide counters to lay out their cuts properly.

Delis often want long counters with different temperatures. Keeping your cheese and cooked meats happy isn’t a one-size-fits-all job.

And if you’re running a café, you might want to think about an L-shaped counter to make the most of that corner space you’ve got.

Where are your power points? There’s no point picking the perfect counter if you need an electrician to rewire half your shop to run it.

And don’t forget about ventilation. These units need to breathe. Stick them too close to a wall or block their airflow, and you’re asking for trouble… and a hefty repair bill!

Futureproofing

Here’s a thought – where do you want your business to be in a couple of years?

If you’re planning to expand your menu or expecting to get busier, it might be worth going a bit bigger now. It’s a lot easier (and cheaper) to have a bit of extra space than to replace your counter when you outgrow it.

The biggest howler? Going too small to save money.

A counter that’s too small will cost you more in lost sales and frustrated staff than you’ll save on the purchase price. But don’t swing too far the other way. A massive counter in a tiny shop is like wearing your dad’s suit to a job interview. It just doesn’t work.

Bigger counters cost more. No surprises there. But they might make you more money too.

Think about it. More display space means more products on show, which usually means more sales. And newer units are often more energy-efficient, so your electricity bills might not be as scary as you think.

How can Fridgesmart help?

Choosing the right-sized serveover counter is a bit like picking a pair of shoes. Get it wrong, and you’ll regret it every day.

So, take your time, take your measurements, and think about how you’ll actually use it day-to-day.

At Fridgesmart, we know serveover counters inside out. We can help you figure out precisely what you need to help you pick the perfect fit. Get in touch today to see how we can help you.