How to Keep Food Hot at an Outdoor Event

Outdoor food cools faster than any indoor buffet. Wind steals heat from fuel flames, cold breezes cool the water pan and open lids cool everything else. Chicago, with its lake wind and sudden spring and fall temperature drops, makes it harder. This is a practical guide to keeping hot food hot and safe.

The temperature rule

Hot food should stay at 135 degrees F or hotter, which is the standard hot-holding temperature used in food safety guidance. The "danger zone" between 41 and 135 degrees F is where bacteria grow fastest. Food that sits out should go back to the fridge or in the trash after 2 hours, or 1 hour when the air is above 90 degrees F.

Five ways to hold food hot outside

Heat-holding times vary by product. Check labels and ask your caterer what they use.

Beat the wind

Wind is the number one problem outdoors. It blows out fuel flames and cools the water pan. Try these:

1. Place the buffet with its back to the wind, or against a wall, tent side or hedge.
2. Add wind guards around chafers. Many frames include them, and you can add a clip-on guard.
3. Use solid tent sidewalls on the windward side. See tent sidewalls.
4. Keep lids closed, and open only to serve.
5. Refill from the kitchen in smaller, more frequent batches.

Use a thermometer

A probe thermometer is an inexpensive tool that tells you whether a dish is safe. Check the center of each pan, not the surface. If a dish falls below 135 degrees F, reheat it to 165 degrees F in the back of house and return it to the line. Do not rely on guesswork when people are eating.

Timing for a Chicago event

• Spring and fall: Evening temperatures can fall quickly. Plan for a heated tent or an indoor serving window. See our outdoor event chairs and weather guide.
• Summer: Hot weather speeds spoilage. Keep the buffet in shade, and shorten the serving window.
• Winter tent events: A tent heater helps guests but does not heat food. Keep the food indoors until service if you can.

Plan the back of house

Have a place where food can be held hot out of sight, such as an oven, a warming cabinet or insulated carriers. A catering prep tent works if it has power; see catering prep tent and back of house space. Having a hot-hold area lets you refill the line in small amounts, which improves quality and safety. For a buffet layout that limits how long food is exposed, see buffet line flow.

Open flame and venue rules

Chafing fuel and grills are open flames. Some parks, venues and tents restrict them, and tent makers often require a clearance. Check your village, park district and tent company about flame rules before the event.

Get the hot-food equipment on your list

Book a free 15-minute seating call and we will help you plan tables, tents and seating together, or request a quote.