Ideal for serving apples and oranges at your hotel’s breakfast buffet or catering event, the first in, first out design guarantees that product is rotated efficiently, ultimately helping to prevent waste or rotting. Place your freshest fruit to the top of the basket, allowing it to cycle through the basket to be dispensed at the bottom after older fruit has been taken. It’ll help stop picky patrons from holding up your cafeteria lines as they struggle over which piece is just right.