For most hotels, it’s not usually just a
hop or skip from the kitchen to the banquet
facilities. To keep plated food at
optimal temperature until ready to serve,
JHM Hotels’ Corporate F&B Director
Michael Rosen uses EnduraHeat banquet
carts by Carter-Hoffmann. “When you’re
plating up for 600 in the kitchen, it’s really
helpful to be able to store [the food]
in the EnduraHeat box until it gets to the
banquet room.”
Rosen also appreciates being able to
skip the Sterno with the EnduraHeat carts.
“You can actually unplug the cart, and it
has a special compound that will retain
the heat up to four hours. It makes the cart
very mobile, and you save money by not
having to always buy Sterno to heat the
cabinets. The heat is more even, so there
are no hot spots that will burn.”
In addition to the practical benefits
of the heated boxes, Rosen has had
good experiences working with Carter-
Hoffmann. “You have a direct line to
their corporate office,” he says. “As long
as I’ve been in the hospitality industry,
over 20 years, I’ve always known their
products. I’m interested to see what the
next innovation will be.” —JM
For most hotels, it’s not usually just a
hop or skip from the kitchen to the banquet
facilities. To keep plated food at
optimal temperature until ready to serve,
JHM Hotels’ Corporate F&B Director
Michael Rosen uses EnduraHeat banquet
carts by 
