A temperature-controlled foodservice unit includes: a body including a frame and defining a chamber; and a plurality of temperature-controlled systems operatively coupled with the frame and configured for transferring heat with respect to a food product positioned within the chamber, the plurality of temperature-controlled systems including: a temperature-controlled shelf system including at least one shelf and at least one fluid passageway, the at least one shelf being positioned within the chamber, the at least one fluid passageway being associated with the at least one shelf and configured for carrying a fluid therein so as to transfer heat by thermal conduction and thermal radiation with respect to the food product positioned on the at least one shelf; and a temperature-controlled air system configured for moving air through the chamber so as to transfer heat by thermal convection with respect to the food product positioned on the at least one shelf.

An oven for heating food and associated components and methods. The oven includes a food heating compartment bounding a food holding space for holding food to be heated. The food holding space has an open top. A bottom wall of the food heating compartment supports food in the food holding space and has gas flow inlets. A gas supply plenum is disposed below the food holding space and is in fluid communication with the food holding space via the gas flow inlets. A gas supply duct defines a gas supply passageway disposed below and fluidly coupled to the gas supply plenum. A heater heats the gas as the gas flows through the gas supply passageway. A blower blows the gas through the gas supply passageway, into the gas supply plenum and through the gas flow inlets into the food holding space for heating the food.

A food management system includes a receiving device configured to wirelessly receive an order for a food product. A user interface is configured to instruct a user to prepare the food product. A food locker includes a chamber configured to receive the food product. A first door is at a first side of the food locker and covers a first opening of the chamber. The chamber is configured to receive the food product from the user through the first opening. A second door is at a second side of the food locker and covers a second opening of the chamber. A locking mechanism is adjustable between a locked state where the second door covers the second opening and is secured relative to the second side and an unlocked state where the second door is movable relative to the second side of the food locker.

An oven for heating food and associated components and methods. The oven includes a food heating compartment bounding a food holding space for holding food to be heated. The food holding space has an open top. A bottom wall of the food heating compartment supports food in the food holding space and has gas flow inlets. A gas supply plenum is disposed below the food holding space and is in fluid communication with the food holding space via the gas flow inlets. A gas supply duct defines a gas supply passageway disposed below and fluidly coupled to the gas supply plenum. A heater heats the gas as the gas flows through the gas supply passageway. A blower blows the gas through the gas supply passageway, into the gas supply plenum and through the gas flow inlets into the food holding space for heating the food.