Chilled tap stations that guests work themselves: a commercial milk dispenser, a cold brew tap, iced tea or juice. On a hotel breakfast this replaces the jug that goes warm by nine and the member of staff who kept refilling it.
Cold brew, milk, iced tea and juice are the usual four — tap count is built to order, and each tap carries its own label so guests read the line at a glance.
No — these carry an undercounter cooler in the cabinet, so the product holds at serving temperature without a separate back-bar fridge.
Both — the same station runs either way, which is why hotels use it as a self serve coffee station on the breakfast line in the morning and pour from it at the bar later.
A buffet drink dispenser on a breakfast line holds juice and milk cold without a member of staff. A self serve beverage station does the same for a hotel lobby or an office floor, with the cups and lids built into the same counter.
