'Tis the season for food fests, fairs, outdoor concerts, farmers markets and more—all opportunities for restaurateurs to get their food in the hands of new potential customers, as well as bring in some extra revenue. But being outside of the kitchen means taking cooks out of their comfort zones—and away from the equipment they typically rely on.
Of course, operators preparing for such events will bring the necessary utensils, food packaging, thermometers and staff. But we asked restaurateurs experienced in off-site service to tell us what items, beyond the obvious essentials, they won’t leave the restaurant without.