Product Innovation: how we innovate in hot-holding

As the industry leaders, we stay ahead by constantly developing, testing and refining our products using our unique set of processes and equipment

The first and still the best

While others may try to replicate what we do, only Flexeserve is able to give you the tools, resources and knowledge to achieve true hot-holding.

We’ve been the pioneering presence in food-to-go for over 25 years, starting by using our patented technology to create the world’s first heated display unit, TurboServe T1.

Many things have changed since then – we’ve grown an entire range of innovative hot-holding products, developed game-changing services and helped operations of all sizes and strengths to sell more and waste less.

One thing that will never change, however, is that we will always use our presence as the industry leaders to take the possibilities of food-to-go even further.

How we stay ahead

One of our key values at Flexeserve is to inspire and innovate, and we use this as a catalyst for everything we do.

We inspire by using only the highest quality components and materials in our bespoke manufacturing process, with a keen desire for energy efficiency. We then share this inspiration by working with others, such as our Knowledge Transfer Partnership with the University of Leicester.

We innovate in our approach to research, using our findings to drive improvements in our products’ designs and assembly. Our Product Innovation and Engineering team is integral to this. They allow us to meet the scale and demand of our customers, whilst also pursuing advancements in cutting-edge technologies. These technologies create and expand new markets for groundbreaking products previously unheard of.

A look into the future

Flexeserve’s aim is to benefit the world of food-to-go – making our unique products and technology accessible for all.

We’re continuing to improve the way people in the UK serve and eat hot food. Our units can hold food for longer, whilst retaining its quality and freshness, so it can be enjoyed by more people and wasted less.

Now, we’re taking these improvements to the Americas. And while quality remains paramount, there are so many other factors we can enhance too. From the types of food and the speed of service, to reducing pressure on busy teams, it all contributes to one result … Our technology making positive changes for an overall greater customer experience and satisfaction.

Expanding our range

It’s more important than ever that we cater to a wider variety of hot food operations. We believe there should be a Flexeserve unit suitable for any business, but for this to be a reality we must expand our range of products even further.

From the largest floor plans to the smallest of countertop possibilities, we will still harness the same incredible hot-holding technology we’ve become known for. This means hot food made at any scale can always be held, sold and enjoyed with ease.

Even though our products are already the most energy-efficient hot-holding units available, we will continue to recognise our responsibility to sustainability. Our journey to help businesses waste less will never end, as we conduct further research into materials and processes to make everyone’s hot food operation more energy efficient.

Committed to pushing the boundaries of technology and sustainability, we create products and services that exceed customers’ expectations, helping them sell more and waste less.

Creating continuous improvement

We utilise innovative testing processes to drive continuous improvement across our technology and products.

One of our key tools in this process is our Environmental Test Chamber. From the inception of a new product, it can be tested in the chamber to inform any initial design strengths or issues. This can include creating scenarios around how hot air is used, implementing tests on foods’ internal temperatures or observing the effects of cold airflows on the product.

As just one example, our use of a katabatic air system allows us to test the effects of cold food aisles on our products. We can then work diligently to ensure each Flexeserve unit is unaffected by the air conditions of any store.