Two critical components to a successful commercial catering operation of any size are mobility and holding equipment. The nature of catering is such that food is typically prepared in one location and transported to another. This may be a hotel cooking food in one of their kitchens and transporting it several floors to the event they are catering, or a caterer preparing everything at his or her own kitchen and driving it across town. Because the food is often transported along with the fact that large amounts of food are prepared at once, holding equipment is of the utmost importance. Food needs to maintain its temperature, whether that be hot or cold, while it is waiting to be served. Depending on the size of your operation, we will help determine the proper size and amount of holding and rethermalization equipment necessary. Our team has the experience and know-how to help guide you through the maze of getting your food safely and securely from its cooking location to your customer's serving location.