A self-serve hotel breakfast bar needs a waffle maker, a conveyor toaster, a heated holding unit with a sneeze guard for hot items, a refrigerated unit for cold items, a coffee brewer, a juice dispenser and ice. Size each piece for your busiest half hour, not the average morning, because most guests arrive in the same window.
Waffles
Belgian waffles are the item guests line up for, so the waffle maker sets the pace of the bar. The Waring models in this guide show the range:
- Waring WW180X single: about 25 waffles per hour, 120 V, 1,200 W, 17 x 10.5 x 8.5 in.
- Waring WW250X double: 50 to 60 waffles per hour.
- Waring WW200 double vertical: bakes 2 waffles at once, up to 50 per hour, 7 in. round and 1 in. thick, 120 V, 1,400 W.
A vertical double model fits more output into a narrow counter. Put batter in a dispenser with a portion cup and post simple instructions, since guests run the machine themselves. Browse our waffle makers.
Toast
A pop-up toaster struggles once several guests arrive at once. A conveyor toaster keeps the line moving because guests drop bread in and it comes out the other side. The Hatco TQ3-10 lists up to 420 slices per hour with a 2 in. product opening and a 10.4 in. belt, on a 120 V NEMA 5-15P plug. Compare options in our commercial toasters, and check the plug and amperage against the outlet at the bar before you order.
Hot food
Eggs, sausage, potatoes and oatmeal need heated holding. The Food Code (section 3-501.16) requires hot held time/temperature control for safety food at 135 F or above, and food that was cooked, cooled and reheated must first reach 165 F within 2 hours before it goes into holding (section 3-403.11). Reheat in the kitchen, then hold on the bar.
The Hatco GRBW buffet warmer in this guide comes in 36 and 48 in. sizes with a thermostatic heated base set from 80 to 200 F, sneeze guards and lights, and plugs into a standard 120 V outlet. Check the food with a thermometer, not only the dial.
Cold food
Yogurt, cut fruit, milk, cream cheese and boiled eggs need cold holding at 41 F or below (section 3-501.16). A refrigerated commercial salad bar keeps them in pans at the right height for guests. The Coldline CTP48SG is 48 in. wide with 4 pans, a glass rail and a 33 to 41 F range. Load food that is already cold, and keep backup pans in a refrigerator in the kitchen.
Coffee, juice and drinks
- Coffee: the WCU110 urn holds 4.3 gallons and its page lists brewing up to 110 five ounce cups an hour, with a 200 F brew temperature and 185 F dispensing temperature.
- Juice: the Coldline CBD-3 has three bowls of about 3 gallons each, measures 23.4 W x 17.2 D x 26.2 H in. and lists under 55 dB, which matters in a quiet lobby.
- Water and tea: a dispenser with a spout is easier to keep clean than open pitchers.
See more in our beverage equipment.
Ice
Self-serve ice should come from a dispenser, not an open bin with a scoop that guests handle. The Coldline BD150 hotel ice dispenser (bin only) stores 150 lb of ice, measures 22 W x 33.7 D x 53.3 H in., runs on 115 V at 210 W and has 6 in. adjustable feet. It pairs with a separate ice machine head, so check compatibility on the page.
Self-serve safety rules
The Food Code sets a few rules that shape every breakfast bar:
- Food on display must be protected by packaging, food guards, display cases or other effective means (section 3-306.11). Whole fruit meant to be peeled or washed is the exception.
- Self-serve ready-to-eat food needs suitable utensils or dispensing methods that protect it, and the bar must be monitored by trained food employees (section 3-306.13).
- Raw, unpackaged animal food may not be offered for self-service, with a few listed exceptions such as ready-to-cook portions that are cooked on the premises right away.
Your local health department has the final say on how these rules apply to your property.
Layout tips
- Run the bar in the order guests eat: plates, hot food, cold food, waffles and toast, then drinks.
- Put the waffle maker and toaster at the end of the line so a queue there does not block the plates.
- Keep beverage stations a few steps away from the food line.
- Plan outlets for every powered unit before you buy. Waffle makers, toasters and warmers each draw a lot of current.
- Leave room behind the bar for the attendant to refill pans without walking through guests.
Mistakes to avoid
- Buying a pop-up toaster for a bar that serves dozens of guests in the same half hour.
- Setting hot food out in pans with no heat and no cover.
- Plugging the toaster and waffle maker into the same circuit.
- Forgetting a place to stage clean plates, cups and dirty dish bins.
Frequently asked questions
What equipment does a hotel breakfast bar need?
A waffle maker, a conveyor toaster, heated holding with a sneeze guard, refrigerated holding for cold items, coffee, a juice dispenser and an ice dispenser, plus smallwares and signage.
How many waffles per hour do I need?
Count guests in your busiest half hour and how many usually take a waffle. Then compare with the per hour figures on each product page, such as up to 50 per hour for the Waring WW200.
Does a self-serve breakfast need a sneeze guard?
Food on display has to be protected, and food guards are one of the methods the Food Code names. Ask your health department what it expects for your layout.
Is freight included?
Yes, freight to the 48 contiguous states is included in the price, and you can finance items from 500 dollars.
Models in this guide at a glance
The models linked above are listed here with the main points from each product page, so you can compare them side by side before opening the full listings.
WW200 Double Classic Belgian Waffle Maker w/ Cast Aluminum Grids
- Brand: Waring
- WW200 Double Waffle Maker
- Makes 50 Waffles Hourly
- Dual 7-Inch Waffles
Waring Classic Belgian Waffle Makers, Single & Double
- Brand: Waring
- Waring Classic Belgian Waffle Makers
- Rotary, even baking
- Triple-coated nonstick
Hatco TQ3-10 Conveyor Toaster, 420 Slices/hr w/ 2″ Product Opening, 120v (model TQ3-10)
- Brand: Hatco
- Efficient Conveyor Toaster producing 420 slices per hour with a 2-inch opening, featuring ColorGuard sensing and energy-saving power mode.
Hatco GRBW Buffet Warmer with Sneeze Guards & Lights, 120V
- Brand: Hatco
- Professional Buffet Warmer with dual infrared heat and sneeze guards for sanitary, high-visibility food holding.
Coldline CTP48SG Salad Bar, 48″, Glass Rail, 4 Pans (model CTP48SG)
- Brand: Coldline
- Warranty: 5-Year Compressor / 1-Year Parts & Labor
Coldline CBD-3 Triple 3 Gallon Bowl Beverage Dispenser (model CBD-3)
- Brand: Coldline
- Stirring System Included
- Reliable Performance Design
- Easy-to-Maintain Components
- Warranty: 5-Year Compressor / 1-Year Parts & Labor
WCU110 4 3/10 gal Medium Volume Brewer Coffee Urn w/ 1 Tank
- Brand: Waring
- WCU110 4 3/10 Gallon
- 110 Cups Per Hour
- Dual-Heater Brewing System
Coldline BD150 22″ 150 lb. Hotel Ice Dispenser, Bin Only (model BD150)
- Brand: Coldline
- Hotel Ice Dispenser
- 150 lb. capacity
- Durable stainless steel
- Warranty: 5-Year Compressor / 1-Year Parts & Labor
Before you order
- Measure the space and every doorway on the delivery path, and compare them with the dimensions on each product page.
- Check the spec sheet for power, gas or water requirements and match them to what your building has.
- Compare capacity with your busiest day rather than your average day.
- Read the warranty terms for the brand before you order.
Delivery, warranty and payment
- Delivery: delivery within the continental US is included in the price on the product page, and freight orders include liftgate service.
- Warranty: each product carries its manufacturer warranty. Terms by brand are on our warranty page.
- Financing: lease-to-own financing through Clicklease is offered on items of $500 and up. See how financing works.
- Quotes: buying for a business and need a written quote? Call +1-877-558-2253 or use our contact page.
Not sure which model fits?
Call +1-877-558-2253 with your space, power supply and daily volume, and we will help you narrow it down.