I will be accepting an offer at a large private country club as Executive Chef of a club house. On the property there are four separate club houses, but my place does all of the banquets and receptions on top of a la carte service. I toured the entire island,it is on an island with close to 6,000 members, and they use Alto-Sham Retherm system for large plate ups and banquets. I was very honest and told them that I have never used a Retherm system, they told me it is not hard in fact it makes the processes of large banquets much easier.
My question to all you fine chefs is have anyone ever worked with this type of system? They have an alto-sham roll in combi and an alto-sham roll in blast chiller with each retherm rolling rack holding 96 plates. If you have ever worked with a place that uses them,what are the advantages, disadvantages? But most importantly, what is the food quality after the plates are reheated for service?
Any advise or tips would be greatly appreciated.