“Mobile catering demands an odd combination of theatre, logistics and an ability to handle extreme pressure,” explains Hyatt Regency Dubai executive chef Jose Rocha.
“There’s no room for mistakes. Staff, equipment, food and drink must reach the site in perfect condition — and when the event is over we have to leave the site in pristine condition.”
Mobile catering events require meticulous planning in all areas. They are particularly difficult because chefs are away from their permanent resources and have to build a temporary venue from scratch. Therefore the right combination of forward planning, on-site expertise, human resource and equipment is integral to the success of any external catering event.
“Setting up a full restaurant from scratch can be time consuming in tricky locations,” says Jumeirah Emirates Towers executive chef Christian Gradnitzer. “You have to build up the entire kitchen and meet all hygiene and HACCP standards on site. This is only achievable with good planning and a great team behind you.”
Hygiene
Achieving hygiene standards can be particularly problematic for chefs operating in difficult locations. For example, the popularity of events in the desert means that chefs are forced to prepare food in high temperatures without on-site electricity and water supplies — and under the constant threat of sandstorms. It is essential that these conditions are factored into the event’s hygiene procedures.
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“Hygiene needs to be more stringent for outside catering,” explains Mövenpick Hotels and Resorts culinary director Middle East, Peter Drescher. “Many of these events take place in challenging locations where there is limited water. In the desert, there is lots of sand blowing about so items need to be kept covered at all times.
“It is crucial to follow a stricter hygiene regime when catering in challenging locations.”
A helping hand
In recent years, the growth in popularity of external catering events has created a demand for new product-based solutions. In particular, there has been a need for effective temperature control at external events because many older chiller designs simply couldn’t perform in the summer heat. Today, with advancements in technology, there is a wide range of products available on the market to transport, store and serve food at a regulated temperature.
“Nowadays we are very fortunate to have equipment at our disposal that was not as readily available in the past,” says Drescher. “Take, for example, the specially designed thermo boxes that keep the food hot or cold; these are invaluable for outside catering.”
As Hyatt’s Rocha adds, products like thermo boxes and vacuum packing can help to retain freshness and flavour of stored items, as well as making the best use of available space in the pantry, fridge or freezer.
Roy George from Mount Park General Trading is particularly excited by a new range of temperature-controlled (both hot and cold) buffet counters that are fitted with granite or glass tops. “These units are mobile, so they can be shifted without difficulty and keep the food at the exact temperature required by HACCP,” he explains.
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