Grills on the go

Operators fire up home barbecues as alternatives for smaller events.

By 
Katie Fanuko, Associate Editor

propane grill

Though industrial grills are his go-to for high-volume events, Lyman Graham likes the versatility of home grills for smaller catering gigs with fewer than 150 people, such as welcome-back barbecues or school field trips. 

Graham, foodservice director for Carlsbad Municipal Schools, Dexter Consolidated Schools and Roswell Independent School District, all in New Mexico, says he prefers the portability of residential models in these instances. “Home grills have wheels so you can just come in and roll them,” he says. “If the wind starts blowing, you can [easily] turn the grill around the other way so it doesn’t blow in your face.”

Graham also finds his staff is more comfortable handling smaller grills, because they’re used to using them at home. Still, he hosts training sessions to ensure everyone knows how to operate them safely.

The smaller propane grills can be cost-effective, $200 to $400 at a local hardware store. And when an event winds down, Graham finds the cleanup to be more streamlined. That’s because he often uses charcoal for his commercial grill and must wait for embers to die out before he can return it to a storage warehouse. 

More From FoodService Director

Ideas and Innovation
mongolian grill

We started an express to-go program with set menu items that we’re also serving in our Mongolian grill and grill area that day. It decreases wait times by two thirds in some cases. Our customers are really happy with it.

Sponsored Content
healthcare foodservice coffee

From Smucker Away From Home.

Foodservice operators face a tall order when it comes to managing coffee service efficiently and profitably, not to mention meeting the standards of high quality and variety that consumers demand these days. According to Technomic’s 2018 Beverage report, consumers purchase an average of 3.8 beverages per week away from home; in terms of coffee, 37% of consumers say they are ordering it more now than they were two years ago.

That means there’s a lot of opportunity for foodservice establishments to attract consumers’ coffee dollars. In the...

Managing Your Business
kitchen staff

If noncommercial operators hope to pull job candidates away from restaurant jobs, here’s what they’ll need to offer, according to a flurry of new research.

The data underscore that pay, once third or fourth on most lists of the reasons foodservice employees leave a position, is becoming a far more important consideration for taking or keeping a job. Financial security is particularly important for members of so-called Gen Z, or what’s being defined as young people age 21 and under, according to the study just released by the National Restaurant Association Educational Foundation (...

Ideas and Innovation
tailgate

Not all the rivalry during a weekend of college football is limited to action on the field. Restaurants are intensifying their competition with college and university foodservices for the game day spreads that fans will set up in stadium parking lots and countless living rooms this season.

Operators ranging from Taco Bell to small independents are adding platters and meal packages this fall to capture more of the big-dollar spending by sports fanatics for tailgate parties and “couch gating,” the at-home version. They’re awakening to the opportunity many C&U foodservice...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code