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Vogue Serving Spoon Black Handle 340mm - CS910
Sale priceRM22.73 MYRSale priceRM25.00 MYRIn stock, 459 units -
Vogue Slotted Serving Spoon Black Handle 340mm - CS911
Sale priceRM22.73 MYRSale priceRM25.00 MYRIn stock, 208 units -
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Vogue Perforated Serving Spoon 280mm - Y549
280(W) x 20(H) x 5(D)mm
Sale priceRM15.45 MYRSale priceRM17.00 MYRIn stock, 108 units -
Vogue Perforated Serving Spoon 280mm - J631
Sale priceRM9.09 MYRSale priceRM10.00 MYRIn stock, 590 units -
Vogue Perforated Serving Spoon 330mm - J640
Sale priceRM10.00 MYRSale priceRM11.00 MYRIn stock, 835 units -
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A spoon for serving sits in a bain marie or on a buffet for hours, portions the dish onto the plate, gets handled by the public and still has to look like part of the service. Serving spoons are the ones customers see, so they are chosen on finish as well as function.
Commercial serving spoons are shorter in the handle than cooking spoons and more consistent in bowl size, because portion control is part of the job. Food serving spoons in solid, slotted and perforated patterns cover wet dishes, drained vegetables and anything in between, so you can start with the dishes that need covering now and add more as your business grows.
Stainless is the standard for food service serving spoons, and 304 stainless steel is the food-safety grade used in Australian commercial kitchens. Polished finishes look better on a buffet; satin finishes hide scratching better over a long season.
Working out how many of each pattern a buffet line needs? The price guide lists the spoons by bowl type and finish, so you can count them off dish by dish.
These are the top FAQs for Serving Spoons
How do they differ from cooking spoons?
Handle length and finish. Cooking spoons are long and purely functional. Serving spoons are shorter, balanced to sit in a dish without sliding in, and finished to be seen.
A long-handled pot spoon on a buffet looks wrong and gets in the way of the next dish.
What size should they be for portion control?
Sized to the portion you intend to serve, so one scoop is one serve. Spoons for serving food on a canteen or buffet line are the cheapest portion control a venue can buy.
For liquids, a sized ladle is more accurate again. See soup spoons and ladles for those.
Solid, slotted or perforated?
Solid for anything with sauce you want to carry across. Slotted for vegetables and salads that have been dressed or blanched, so liquid stays in the dish. Perforated where the product is small enough to fall through a slot.
Buffets need all three, one per dish. A single solid spoon doing every dish drags liquid between them.
Should every dish have its own spoon?
Yes, always, and in self-service that is a food safety requirement rather than a nicety. A spoon moved between dishes transfers allergens as well as flavour.
Have spares ready so a dropped spoon is replaced rather than wiped. The buffet and table service range covers the rest of the setup.
Can they sit in a hot bain marie all service?
An all-stainless spoon can and will get hot, which is why service pieces usually have a thicker or hollow handle. A composite handle has a temperature limit stated on the listing.
Rest them in a holder beside the dish rather than in it, or use the spoon rests in the bain marie setup.
What finish holds up best?
Satin or brushed hides the scuffing that comes from a season of service. Mirror polish looks sharper on day one and shows every mark after a month of machine washing.
For a function venue running a short season, polish wins. For a daily canteen, satin. The rest of the kitchen cutlery range follows the same logic.
How are they washed and stored?
Through the commercial dishwasher for stainless, then dried so there are no water marks before they go out again. Water spots on a service piece are what customers notice.
Store them sorted, handles up, in cutlery storage cylinders or inserts rather than loose in a drawer where the bowls get scratched.
