Having the facility of continuous refrigeration and freezing whenever you need it, brings major benefits to the table. For instance, food preparation days in advance of an event is possible, utilising staff to work on the event menu mise en place during the quiet times of their work day, allowing more time to set up the kitchen or kitchens fully and reducing preparation time and possibly bring additional staff in to work later on the event day.

During a moving event such as a music tour or film location catering, purchasing of additional food products that are needed for the menu that day is possible by availing of offers such as buy one get one free or half price and local and native specialities which are less costly in that region than if they were to be bought elsewhere.

Food waste is inevitable, but can be controlled and drastically reduced by following a few simple guidelines.

If food products are kept at the correct temperature before, during and after an event their shelf life will be increased due to the reduction of bacterial growth. Any foods not used at the end of an event can be re used at a later time which will increase revenue and reduce food spend.