Buffémöbel

about the project

New bufféts for Swedish and global flavours

In Kista, Nordrest operates the restaurant The Courtyard, where the dining area has recently received a stylish update with new hot and cold buffets and refreshed interior design. Every weekday, the restaurant serves a generous salad buffet and bread, along with three lunch options - vegetarian, meat, and fish - and soft-serve ice cream with toppings for dessert. Nordrest is one of Sweden’s leading restaurant and catering groups. The company operates restaurants, staff canteens, and cafés across the country, and offers catering and meal solutions for companies, schools, and public institutions - all with a focus on sustainability, quality, and excellent service.

 

Factory 21
Buffémöbel
Factory 27
Buffémöbel
Buffémöbel
Buffémöbel
Buffémöbel
Buffémöbel
Buffémöbel
Buffémöbel
Buffémöbel
Buffémöbel

the equipment

Perfecta´s delivery

Here, we supplied all the refrigerated counters from Haglund Industri for storing vegetables used to refill the large salad buffet. In the hot serving area, food is kept warm in heating cabinets from Gastroteknik and then presented in pots and pans on the built-in heating plates with heat lamps mounted above, all from Stayhot. The dining area also features a small cooking station equipped with a stove line from Berto’s and a mobile ventilation system (MobiChef) from Halton – an excellent solution when frying or cooking is needed in spaces where a traditional ventilation hood cannot be installed.

Architect: Gaia Studio

 

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FAQ

Related questions

 Here we compile our most common questions and answers. If your question is not answered, please feel free to contact us.

Q & A´s

Can a wine cooler be built into a bar counter or custom joinery?

Yes, many models are designed for built-in installation with front ventilation. We also offer custom solutions with stainless-steel fronts or custom finishes.

Reference pictures

How large a wine cooler does a restaurant need?

It depends on the selection and serving volume. A smaller wine bar may manage with 50–100 bottles, while a larger restaurant often requires a capacity of 150–300 bottles.

Reference pictures

How do you plan for a commercial kitchen?

Visit our Project Planning page for more information on how to best plan a commercial kitchen.

Project planning

How does your process work?

We can help with everything from planning and drawing, to quotation, delivery, assembly, installation and commissioning, depending on what your needs are.

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What is the first step?

Contact us via email, phone or the contact form and tell us about your needs and we will look at a solution together.

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