Serving tray systems

A serving tray that enhances tray-stabilizing features useful to a server's abilities to load, carry, and unload a serving tray depending upon the specifics of the serving situation. The serving tray is stackable, assists drying, bacterial-growth minimizing, and jack-stand nesting. The serving tray provides for easy gripping and added stability by either right or left-handed users.

BACKGROUND

This invention relates to providing a system for improved serving trays. More particularly, this invention relates to providing serving tray systems enhancing a server's abilities to load, carry, and unload a serving tray. It also relates to providing such serving tray systems with improved stacking, drying, bacterial-growth minimizing, jack-stand nesting, etc.

There is presently a need for a more efficient system of providing serving tray features enhancing a server's abilities to load, carry, and unload a serving tray. Serving trays would be more efficient and useful with improved tray-stabilizing features useful to servers, and usable by servers, with user-selective use-features depending upon the specifics of the serving situation.

OBJECTS AND FEATURES OF THE INVENTION

A primary object and feature of the present invention is to provide a system for serving trays, which overcomes the above mentioned problems. It is a further object and feature of the present invention to provide such a system whose structural features are useful to provide the enhanced functionality that servers find helpful. It is a further object and feature of the present invention to provide such a system to more efficiently load, carry, and unload a serving tray. A further primary object and feature of the present invention is to provide such a system that is efficient, inexpensive, and handy. Other objects and features of this invention will become apparent with reference to the following descriptions.

SUMMARY OF THE INVENTION

In accordance with a preferred embodiment hereof, this invention provides a serving tray apparatus comprising: at least one arm-carrier structured and arranged to carry servable items supported along at least one arm of at least one server; at least one whole-hand grip structured and arranged to assist whole-hand gripping of such at least one arm-carrier while in use; and at least one contoured cradle structured and arranged to assist contoured-cradling of such at least one arm-carrier upon at least one contoured body portion of such at least one arm of such at least one server.

In accordance with another preferred embodiment hereof, this invention provides a serving tray apparatus comprising: at least one arm-carrier structured and arranged to carry servable items supported along at least one arm of at least one server; and at least one stabilizer structured and arranged to assist stabilizing such at least one arm-carrier; wherein such at least one stabilizer comprises at least one whole-hand grip structured and arranged to assist whole-hand gripping of such at least one arm-carrier while in use, and at least one contoured cradle structured and arranged to assist contoured-cradling of such at least one arm-carrier upon at least one contoured body portion of such at least one arm of such at least one server; and wherein such at least one stabilizer comprises at least three stabilizers located in at least three different locations on such serving tray apparatus.

Moreover, it provides such a serving tray apparatus wherein positioning of such at least one grip and such at least one cradle is structured and arranged to assist such at least one server to re-position such at least one tray from shoulder to biceps (or vice versa) while gripping at least one selected such at least one grip.

In accordance with another preferred embodiment hereof, this invention provides at least one serving tray apparatus comprising: at least one serving tray structured and arranged to carry servable items while supported along at least one arm of at least one server; wherein such at least one serving tray comprises at least one upper-portion structured and arranged to carry such servable items; and wherein such at least one serving tray comprises at least one under-portion comprising at least two hand-grippable bars. Additionally, it provides such an at least one serving tray apparatus wherein: such at least two hand-grippable bars comprises at least one first hand-grippable bar, and at least one second hand-grippable bar; such at least one first hand-grippable bar is structured and arranged to assist left-handed gripping; and such at least one second hand-grippable bar is structured and arranged to assist right-handed gripping.

In accordance with another preferred embodiment hereof, this invention provides at least one serving tray apparatus comprising: at least one serving tray structured and arranged to carry servable items while supported along at least one arm of at least one server; wherein such at least one serving tray comprises at least one upper-portion structured and arranged to carry such servable items; wherein such at least one serving tray comprises at least one under-portion comprising at least one hand-grippable bar; wherein such at least one serving tray comprises at least one peripheral edge; and wherein such at least one hand-grippable bar is located adjacent such at least one peripheral edge of such at least one serving tray. Also, it provides such an at least one serving tray apparatus wherein: such at least one hand-grippable bar comprises at least one first hand-grippable bar, and at least one second hand-grippable bar; such at least one first hand-grippable bar is structured and arranged to assist left-handed gripping; and such at least one second hand-grippable bar is structured and arranged to assist right-handed gripping.

In accordance with another preferred embodiment hereof, this invention provides at least one serving tray apparatus comprising: at least one serving tray structured and arranged to carry servable items while supported along at least one arm of at least one server; wherein such at least one serving tray comprises at least one upper-portion structured and arranged to carry such servable items; and wherein such at least one serving tray comprises at least one under-portion comprising at least one hand-grippable bar; and at least one contoured cradle structured and arranged to assist contoured-cradling of such at least one serving tray upon at least one contoured body portion of such at least one arm of such at least one server.

In addition, it provides such an at least one serving tray apparatus wherein such at least one upper-portion of such at least one serving tray is structured and arranged to decrease sliding tendency of such servable items when carried by such at least one upper-portion of such at least one serving tray. And, it provides such an at least on serving tray apparatus wherein such at least one upper-portion of such at least one serving tray comprises at least one anti-slide surface. Further, it provides such an at least one serving tray apparatus wherein such at least one serving tray comprises at least one peripheral edge structured and arranged to decrease tendency of such servable items to fall off of such at least one upper-portion of such at least one serving tray.

Even further, it provides such an at least one serving tray apparatus wherein such at least one peripheral edge comprises at least one raised lip. Moreover, it provides such an at least one serving tray apparatus wherein such at least one upper-portion of such at least one serving tray is structured and arranged to assist noise reducing when such servable items are in a process of contacting such at least one upper-portion of such at least one serving tray. Additionally, it provides such an at least one serving tray apparatus wherein such at least one under-portion of such at least one serving tray comprises a plurality of legs structured and arranged to assist stackability of a plurality of such at least one serving trays.

Also, it provides such an at least one serving tray apparatus wherein such plurality of legs comprises at least one spacer to assist fast enough drying to minimize bacterial growth within at least one such plurality of such at least one serving trays when stacked. In addition, it provides such an at least one serving tray apparatus wherein: such at least one under-portion comprises a plurality of legs; and such plurality of legs are structured and arranged so that, when such at least one serving tray is supported on a jack-stand, such plurality of legs may interlock with such jack-stand so as to form a stable structural assembly. And, it provides such an at least one serving tray apparatus wherein such plurality of legs of at least one under-portion of such at least one serving tray comprises at least one mechanical stop adapted to interlock with such jack-stand.

Further, it provides such an at least one serving tray apparatus wherein such at least one upper-portion comprises a plurality of stacking dimples structured and arranged to assist uniform stacking between such plurality of legs on such at least one under-portion when at least one such serving tray is stacked on at least one other such serving tray. Even further, it provides such an at least one serving tray apparatus wherein such at least one upper-portion of such at least one serving tray comprises a plurality of stacking dimples to increase stacking-alignment of at least two such at least one serving trays when in stacked relation.

Even further, it provides such an at least one serving tray apparatus wherein: such at least one hand-grippable bar comprises at least one first hand-grippable bar, and at least one second hand-grippable bar; such at least one first hand-grippable bar is structured and arranged to assist left-handed gripping; and such at least one second hand-grippable bar is structured and arranged to assist right-handed gripping.

DETAILED DESCRIPTION OF THE BEST MODES AND PREFERRED EMBODIMENTS OF THE INVENTION

FIG. 1shows a perspective view of a serving tray100in use, according to a preferred embodiment of the present invention.FIG. 1shows a side view of serving tray100, preferably useful for more efficiently serving customers, including carrying servable items such as either or both multiple beverage containers101and multiple food containers102from preparation areas to patrons in a beverage and food service venue. Serving tray100is preferably sized sufficiently large to accommodate such servable items as either or both multiple beverage containers101and multiple food containers102, but preferably not so large that one person, server103for example, cannot readily control serving tray100due to weight of the servable items of the dimensions of such items.FIG. 1also shows how server103may effectively use serving tray100to transfer a significant portion of the weight of the servable items carried by the tray (placed onto serving tray100) onto shoulder166of server103, as shown. In use, such weight transfer is preferably accomplished by server103resting cradle124on shoulder166of server103once server103has loaded serving tray100with such servable items, as shown. When cradle124is securely resting on shoulder166of server103, then server103, using one or both hands, may preferably effectively balance and guide serving tray100as server103maneuvers through patron areas or congested areas, as shown (at least embodying herein arm-carrier means for carrying servable items supported along at least one arm of at least one server; and at least embodying herein at least one arm-carrier structured and arranged to carry servable items supported along at least one arm of at least one server).

FIG. 8shows a perspective view, illustrating a preferred hand placement during serving tray usage, according to the preferred embodiment ofFIG. 1.

Preferably, when server103arrives at the proper patron table, server103may readily reposition serving tray100from shoulder166of server103to forearm170(at least embodying herein wherein positioning of such at least one grip and such at least one cradle is structured and arranged to assist such at least one server to re-position such at least one tray from shoulder to forearm while gripping at least one selected such at least one grip) of server103, as shown. Repositioning as described above may preferably be accomplished by server103grasping either or both of center handle110and outer handle111with at least one hand, and lowering serving tray100and moving it from shoulder166of server103(seeFIG. 1) then bringing serving tray100to rest on forearm170of server103, as shown (seeFIG. 8). This arrangement at least embodying herein whole-hand grip means for whole-hand gripping of such carrier means while in use; and at least embodying herein at least one whole-hand grip structured and arranged to assist whole-hand gripping of said at least one arm-carrier while in use).

When serving tray100is preferably securely positioned on forearm170of server103and further stabilized by server103grasping center handle110(seeFIG. 8), server103may preferably utilize the other hand of server103to serve patrons the carried contents on the serving tray100, as shown.

Preferably, cradle124, center handle110, and outer handle111are symmetrically arranged on bottom108(at least embodying herein stabilizer means for assisting stabilizing such arm-carrier means; and at least embodying herein wherein said at least one serving tray comprises at least one under-portion comprising at least two hand-grippable bars) of serving tray100, so that serving tray100may preferably accommodate either right-handed or left-handed servers equally well, as shown.

Preferably, the size of serving tray100is scaled for ergonomic handling as shown inFIG. 1. Length B of serving tray100, represented along centerline152inFIG. 3, preferably does not exceed a length that may be reasonably handled by a single server, which length B preferably is less than about three feet and preferably more than about one foot, as shown. More preferably, length B is about 2.5 feet, most preferably about 27 inches, as shown. Upon reading this specification, those with ordinary skill in the art will now appreciate that, under appropriate circumstances, considering such issues as design preference, user preferences, marketing preferences, cost, structural requirements, available materials, technological advances, etc., other dimensions such as, for example, greater or smaller, rounded, square, rectangular, etc., may suffice.

Width A of server tray100, represented along centerline150, as shown inFIG. 3, preferably is sized to ergonomically fit server103, such that a large portion of adult servers can grasp either or both center handle110and outer handle111and lower serving tray100from shoulder166of server103and bring serving tray100to rest on forearm170of server103as previously described above. Preferably, width A is less than about three feet and preferably more than about one foot. More preferably, width A is about 2 feet, most preferably about 22 inches, as shown. Upon reading this specification, those with ordinary skill in the art will now appreciate that, under appropriate circumstances, considering such issues as design preference, user preferences, marketing preferences, cost, structural requirements, available materials, technological advances, etc., other dimensions such as, for example, greater or smaller, etc., may suffice.

FIG. 2shows tray top106and typical multiple beverage containers101and multiple food containers102that server103might deliver to patrons in a beverage/food service venue. Tray top106(at least embodying herein wherein said at least one serving tray comprises at least one upper-portion structured and arranged to carry such servable items), as shown, preferably comprises tray rim114(seeFIG. 7) designed to assist prevention of items from falling completely off serving tray100, (this arrangement at least embodies herein wherein at least one peripheral edge of said at least one serving tray is structured and arranged to decrease tendency of such servable items to fall off of said at least one upper-portion of said at least one serving tray). Tray top106preferably comprises an anti-skid hydrophobic surface112(at least embodying herein wherein such at least one upper-portion of such at least one serving tray is structured and arranged to decrease sliding tendency of such servable items when carried by such at least one upper-portion of such at least one serving tray), designed to minimize either or both multiple beverage containers101and multiple food containers102from sliding around tray top106, whether tray top106is wet or dry, and as either or both multiple beverage containers101and multiple food containers102are carried to patrons in a beverage and food service venue. Upon reading this specification, those with ordinary skill in the art will now appreciate that, under appropriate circumstances, considering such issues as design preference, user preferences, marketing preferences, cost, structural requirements, available materials, technological advances, etc., other anti-skid materials and arrangements such as, for example, rubber surfacing, textured surfaces, friction surfaces, etc., may suffice.

Further, tray platform104is preferably constructed as a composite of materials, which together exhibit desirable characteristics as now described below. Preferably, included in tray platform104is thermal insulating material118, preferably such that server103is protected from potential skin burns associated with very hot multiple beverage containers101or multiple food containers102that may be carried on the tray platform wherein such heat might transfer to the server103. Tray platform104, preferably comprises sound reducing material116, preferably such that if a server103drops or places noisy items onto serving tray100, such as plates, glasses, and flatware, noise from the items is reduced, preferably, adding to a relaxed atmosphere in the beverage or food service venue.

FIG. 3shows a bottom view of the serving tray100, according to the preferred embodiment ofFIG. 1.FIG. 3shows a view of the tray bottom108of serving tray100. Also illustrated inFIG. 3is peripheral edge117of serving tray100, as shown. Tray bottom108, as shown, preferably comprises center handle110, outer handle111, and cradle124, as shown. Preferably, outer handle111is located closely adjacent the peripheral edge117of the serving tray100(at least embodying herein wherein such at least one hand-grippable bar is located adjacent such at least one peripheral edge of such at least one serving tray). Tray bottom108also preferably comprises gripper122, for hand grip assisting, and a plurality of short legs130, as shown. Server103may preferably effectively use gripper122(and alternately preferably gripper190, having the same makeup as gripper122, as shown and described with respect toFIG. 9) to both aid in balancing and maneuvering the combination of serving tray100and such items being held on such tray (for example, beverage containers101and food containers102), as server103raises serving tray100to securely rest cradle124(at least embodying herein contoured cradle means for contoured-cradling of such carrier means upon at least one contoured body portion of such at least one arm of such at least one server) on the shoulder166of server103, as shown (seeFIG. 1). Also, server103may hand grasp gripper122and stabilize serving tray100as server103maneuvers through congested areas within the beverage and food service venue, as shown. Upon reading this specification, those with ordinary skill in the art will now appreciate that, under appropriate circumstances, considering such issues as design preference, user preferences, marketing preferences, cost, structural requirements, available materials, technological advances, etc., other gripping arrangements such as, for example, multiple server gripping, multiple hand gripping, gripping in combination with other devices, etc., may suffice.

In a preferred method of use, once server103arrives at the proper patron table, server103may readily reposition serving tray100from shoulder166of server103to forearm170of server103by preferably grasping gripper122and preferably stabilizing serving tray100with the help of gripper122while simultaneously preferably repositioning hand162of server103from center handle110to outer handle111, as shown. At this point, server103may either continue in a fluid motion to lower serving tray100from shoulder166of server103and bring serving tray100to rest on forearm170of server103or may position serving tray100on at least one portable jack-stand158to assist stabilizing the serving tray100on such jack stand158(commonly used to assist serving in restaurants, etc.), as shown (seeFIG. 7). Preferably, once serving tray100is securely positioned either on forearm170of server103or on such portable jack-stand158, server103has freed both hands to serve patrons such servable items as either or both multiple beverage containers101and multiple food containers102, as shown. Upon reading this specification, those with ordinary skill in the art will now appreciate that, under appropriate circumstances, considering such issues as restaurant preference, store use preference, customer preferences, user preference, available servable items carried by such serving tray, etc., other servable items such as, for example, cigars, candy, cards, flowers, gifts, condiments, etc., may suffice.

A plurality of short legs130are preferably located on tray bottom108such that they act as stabilizers by preferably bearing against portable jack-stand top support members159. This mating of the plurality of short legs130against top support members159of portable jack-stand158minimizes a tendency for serving tray100to slide laterally off of portable jack-stand158when portable jack-stand158is not positioned on a horizontal surface, such as the venue floor, and/or when serving tray100is not symmetrically loaded with beverage containers101and multiple food containers102. The plurality of short legs130is preferably symmetrically arranged on tray bottom108such that serving tray100may be placed on portable jack-stand158in any orthogonal orientation relative to top support member159of portable jack-stand158, as shown (seeFIG. 7). Upon reading this specification, those with ordinary skill in the art will now appreciate that, under appropriate circumstances, considering such issues as jack stand design preference, user preferences, structural requirements, available materials, technological advances, etc., other serving tray jack stand stabilizer arrangements such as, for example, other blocking element, indentations, clamps, couplers, etc., may suffice.

FIG. 4shows a sectional view, through the section4-4ofFIG. 3, according to the preferred embodiment ofFIG. 1.FIG. 4shows cross-sections through three different handle locations preferably comprising at least a center handle110, outer handle111, and gripper122, wherein handle stand-off146preferably separates handle grip120from tray bottom108and is preferably attached to tray bottom108preferably by shaped attached rod109, as shown. This arrangement provides room for a hand to fit between the

Length F of handle stand-off146is preferably scaled for ergonomic handling, as shown inFIG. 1. Length F of handle stand-off146preferably is less than a length that is excessive for server103to maneuver hand162of server103under handle grip120. A preferred length F of handle stand-off146is preferably less than about 1.5 inches and preferably more than about 0.75 inch, more preferably, about 1 inch, as shown. Upon reading this specification, those with ordinary skill in the art will now appreciate that, under appropriate circumstances, considering such issues as design preference, user preferences, marketing preferences, cost, structural requirements, available materials, technological advances, Darwinian growth of human appendages, etc., other dimensions such as, for example, greater than those stated above, etc., may suffice.

Preferably, handle stand-off146comprises a structurally sound polymer material, more preferably a moldable, non-porous, bondable, structurally sound polymer material, most preferably a polymer or co-polymer of high-density polypropylene or high-density polyethylene. Upon reading this specification, those skilled in the art will now appreciate that, under appropriate circumstances, considering such issues as structural characteristics, surface friction, manufacturability, etc., other materials such as composite structures, wood, metals, polyamide, polyimide, polyehterimide, polycarbonate, polyarylate, polysulfone, or polyphenylsulfine etc. may suffice.

Open space length E of handle grip120is scaled for ergonomic handling, as shown inFIG. 1. Preferably, open space length E of handle grip120does not exceed a size that is excessive for server103to maintain lateral control of serving tray100with hand162of server103, as shown, but which also allows for the hands of most adult servers to readily be positioned under handle grip120and grasp handle grip120, as shown. Preferably, open space length E of handle grip120is less than about 6 inches and preferably more than about 4 inches. More preferably, open space length E of handle grip120is about 5 inches, as shown.

Preferably, handle grip120is a structurally sound, high-dimensionally-stable polymer material, more preferably handle grip120is a moldable, structurally sound, high-dimensionally-stable polymer material. Most preferably, handle grip120is a polymer or co-polymer of high-density polypropylene or high-density polyethylene. Upon reading this specification, those skilled in the art will now appreciate that, under appropriate circumstances, considering such issues as dimensional stability, structural characteristics, manufacturability, etc., other materials such as composite structures, co-polymers, woods, metals, polyamide, polyimide, polyehterimide, polycarbonate, polyarylate, polysulfone, or polyphenylsulfine, etc. may suffice.

Multiple shaped attachment rods109attach center handle110, outer handle111, gripper122, cradle124, and the plurality of short legs130respectively to tray bottom108, as shown. Length H of shaped attachment rod109is scaled as shown inFIG. 4throughFIG. 7, where shaped attachment rod109is embedded into tray platform104and also embedded into either center handle110, outer handle111, gripper122, cradle124, and the plurality of short legs130, as shown. Shaped attachment rod109embedded length into tray platform104does not exceed thickness G of tray platform104, such that tray top106is not characterized by a protrusion of shaped attachment rod109, as shown. Shaped attachment rod109preferably is less than about 2 inches in length and preferably more than about 1 inch in length. More preferably, shaped attachment rod109is about 1.25 inches in length, as shown. Preferably, shaped attachment rod109is constructed of a metal, more preferably shaped attachment rod109is a bondable, structurally sound metal, more preferably shaped attachment rod109is a bondable, structurally sound metal that can be inserted into serving tray100during the manufacturing process of serving tray100and that mechanically and chemically bonds tray bottom108to center handle110, outer handle111, gripper122, cradle124, and the plurality of short legs130, as shown. Preferably, shaped attachment rod109is a shaped aluminum alloy rod. Preferably shaped attachment rod109is shaped in such a fashion as to enhance both its mechanical fastening ability and chemical bonding ability, such as knurling, flanging, and similar surface and geometric shaping. Upon reading this specification, those skilled in the art will now appreciate that, under appropriate circumstances, considering such issues as bonding and structural characteristics, shaping for attaching, manufacturability, etc., other materials such as fiberglass, carbon whiskers, magnetic and non-magnetic steels, etc. may suffice. Alternately preferred, rod109is absent when sufficient structural support is provided by the selected material of the handles and selected material of the grippers.

FIG. 5shows a view of Detail 5 ofFIG. 7A, according to the preferred embodiment ofFIG. 1. Cross-section of cradle124, wherein cradle contoured section125is preferably shaped to generally conform to most servers' rounded shoulder166and rounded forearm170, is scaled for ergonomic handling, as shown inFIG. 1. Length127of cradle124preferably does not exceed a length that is excessive for cradle contoured section125to conform to most servers' rounded shoulder166and rounded forearm170, as shown, which preferably comprises less than 5 inches and preferably more than 3 inches. More preferably, length127of cradle124is about flinches. Preferably, cradle contoured section125comprises a molded closed-cell polymer foam, preferably a polyethylene or polyurethane molded closed-cell polymer foam. Upon reading this specification, those skilled in the art will now appreciate that, under appropriate circumstances, considering such issues as dimensional stability, resiliency and flexibility characteristics, high compression cycle-life, manufacturability, etc., other materials such as polyester closed-cell polymer, or co-polymer foam of polyethylene or polyurethane or polyester, other polymers, other co-polymers, etc. may suffice.

FIG. 6shows a view of Detail 6 ofFIG. 7A, according to the preferred embodiment ofFIG. 1.FIG. 6, shows a cross-section of short legs130, wherein short legs130are preferably shaped to conform to length C, and attached to tray bottom108. Length C of short legs130preferably is greater than either: total height HH of center of handle110; total height HH outer handle111; or total height HC of cradle124, as shown inFIG. 4. Length C of short legs130preferably does not exceed a length that is excessive for cradle contoured section125to conform to most servers' rounded shoulder and rounded forearm, as shown, and which is not excessive to maneuver hand162of server103under handle grip120. Preferably, length C of short legs130is less than about 2 inches and preferably more than about 1 inch. More preferably, length C of short legs130is about 1.5 inches. Preferably, short legs130comprise a structurally sound, high-dimensionally-stable polymer material, preferably moldable. Most preferably, short legs130comprise a polymer or co-polymer of high-density polypropylene or high-density polyethylene. Upon reading this specification, those skilled in the art will now appreciate that, under appropriate circumstances, considering such issues as dimensional stability, structural characteristics, surface friction, manufacturability, etc., other materials such as composite structures, co-polymers, woods, polymer or co-polymer of polyamide, polyimide, polyehterimide, polycarbonate, polyarylate, polysulfone, or polyphenylsulfine, etc. may suffice.

A plurality of stacking dimples131in tray top106, as shown inFIGS. 2,6and7, are preferably positioned to align with the plurality of short legs130. When two or more serving trays100are stacked vertically, the plurality of stacking dimples131and the plurality of short legs130preferably nest to provide lateral stability of a plurality of stacked serving trays100. The plurality of short legs130also preferably create air-gaps between adjacent serving trays100that promote the rapid drying of serving tray100and thus minimize the likelihood of bacteria growth on serving tray100. The nesting of stacking dimples131with the plurality of short legs130also preferably allows for the safe transport of a vertical stack of two or more serving trays100by a single server, serving cart, or in use with a jack-stand, without the likelihood of stacked serving trays100sliding off the remaining stack of two or more serving trays100.

FIG. 7Ashows full sectional view, through the section7A-7A ofFIG. 3, according to the preferred embodiment ofFIG. 1.FIG. 7Ashows cross-section5-5(seeFIG. 3) of serving tray100, resting on jack-stand158, and showing how the plurality of short legs130are positioned to stabilize serving tray100on jack-stand158so that a respective short leg130“locks” the serving tray100onto the jack-stand158so as to prevent accidental sliding of the serving tray100while on the jack-stand158, as shown.

FIG. 7Bshows a view of Detail 7B ofFIG. 7A, according to the preferred embodiment ofFIG. 1.FIG. 7Bshows a cross-section of outer edge128of serving tray100; this cross-section shows tray rim114, tray platform104, with tray top106, non-skid surface112, sound absorbing material116, with thermal insulating material118, and with tray bottom108. Tray rim114preferably consists of the same material as tray platform104, as shown. Preferably, height D of tray rim114is sufficient to prevent either or both multiple beverage containers101and multiple food containers102from falling off serving tray100, as either or both multiple beverage containers101and multiple food containers102are carried from areas of their preparation to patrons in a beverage and food service venue. Preferably, tray rim114is sufficiently flared outwardly at the top of tray rim114, as shown, so that when either or both multiple beverage containers101and multiple food containers102are dropped near outer edge128of serving tray100, dropped beverage containers101and multiple food containers102tend to be collected onto serving tray100.

Tray thickness G of tray platform104preferably does not exceed a thickness that creates an excessive total weight of serving tray100, as shown, but preferably provides the desired non-skid, structural, sound absorbing, and thermal insulating characteristics. Preferably, when coupled with the intrinsic structural, intrinsic sound absorbing properties, and intrinsic thermal insulting properties of materials of tray platform104, resulting tray thickness G is no greater than about ¼ inch or no less than about ⅛ inch. More preferably, tray thickness G is about 3/16-inch thick, as shown.

Preferably, anti-skid material115has anti-skid surface112and constitutes a minor contribution to total tray thickness G, as shown (seeFIG. 4). More preferably, anti-skid material115is a patterned film, having a high friction coefficient, hydrophobic and scuff-resistant surface properties, which can be laminated to, and which exhibits a high degree of adherence to, other materials that make up tray platform104, as shown. Preferably, anti-skid material115is a high friction coefficient, hydrophobic, scuff-resistant polymer film, more preferably Shore A durometer range 35-85, neoprene rubber polymer film. Alternately preferably, non-skid material115is a high friction coefficient, hydrophobic, scuff-resistance polymer silicone or fluorocarbon film. Upon reading this specification, those skilled in the art will now appreciate that, under appropriate circumstances, considering such issues as friction coefficient, hydrophobic properties, scuff-resistance, film lamination, etc., other materials, such as acrylics, Nitrile®, ethylene propylene rubber, thermalplastic elastomers, etc. may suffice.

Preferably, structural material123, sound absorbing material116, and thermal insulating material118together provide desired characteristics of tray system100and comprise a composite of two or more materials127, as shown. Preferably, anti-skid material115and such composite of two or more materials127are laminated into a single structure that constitutes tray platform104with tray rim114, as shown.

Preferably, structural material123is formable, bondable, light weight, and stiff. Preferably, structural material123comprises aluminum, preferably the 6000 series of heat-treatable aluminum alloys. Upon reading this specification, those skilled in the art will now appreciate that, under appropriate circumstance, considering such issues as formability, bondability, lightness of weight, stiffness, structural strength, etc., mild steel, 5000 series of aluminum alloys, fiberglass mash, carbon whisker mash, etc. may suffice.

Preferably, sound-absorbing material116is a low-density polymer. More preferably, sound absorbing material116is bondable to structural material123, bondable to anti-skid material115, and a low-density acoustic foam polymer, preferably low density phenolic, melanine, or formaldehyde resin based acoustic foam polymer. Upon reading this specification, those skilled in the art will now appreciate that, under appropriate circumstances, considering such issues as sound absorbing characteristics, bonding strength to structural materials and to anti-skid materials, etc., other porous structures such as foams, honeycomb, etc., may suffice.

Preferably, thermal insulating material118is a low-density polymer. More preferably, thermal insulating material118is bondable to structural material123, bondable to non-skid material115, and low density thermal insulating foam polymer, preferably low-density phenolic, melanine, or formaldehyde resin-based thermal insulating foam polymer. Upon reading this specification, those skilled in the art will now appreciate that, under appropriate circumstances, considering such issues as thermal insulating characteristics, bonding strength to structural materials and to non-skid materials, etc., other porous structures, such as corrugations, honeycomb, etc., and other materials, such as ethylene copolymer, expanded polyethylene, polycarbonate, polyester, polyether, polyetherimide, polyimide, polyolefin, polypropylene, polyurea, and vinyl, etc., may suffice.

FIG. 9shows a bottom view of a serving tray, according to another preferred embodiment of the present invention. As shown in this alternate preferred embodiment, grippers190are preferably angled at an about forty-five degree angle relative to the orientation of cradle124, as shown. Providing the two grippers in such an orientation allows both right-handed and left-handed servers to ergonomically utilize serving tray100.

Although applicant has described applicant's preferred embodiments of this invention, it will be understood that the broadest scope of this invention includes modifications such as diverse shapes, sizes, and materials. Such scope is limited only by the below claims as read in connection with the above specification. Further, many other advantages of applicant's invention will be apparent to those skilled in the art from the above descriptions and the below claims.