2. Pick cooking styles wisely
With the wide-ranging weather in the Pacific Northwest, outdoor tailgate events at Eastern Washington University in Cheney, Wash., from August through December can range from 100 degrees down to 0, says David McKay, director of dining services. Though grilling burgers or brats is the quintessential warm-weather tailgate choice, it’s nearly impossible to avoid overheating with the equipment in use.
“Cooking over a hamburger grill with hot gas or charcoal, somebody’s going to get pretty hot, whether you’re doing a couple hundred or 1,000 [items],” McKay says. Instead, operators should look to smoked meats at a carving station. “You’re giving [your diners] the outdoor experience, yet you don’t have your staff working over the hot charcoal,” he says.