We are transitioning from our food truck to focus more on our catering business.
We sold the food truck, and now have limited equipment. Typically we operate out of a commercial kitchen. I do have some portable cooking equipment for off-site use. Propane griddle, stove, ect..
We have a wedding that is booked this summer for an entire weekend, over 2 hours away from our kitchen. I'm not concerned with how to prep the three meals for the 120 people, more concerning is what means I should use to cold store the food. Some prep-cutting vegetables, marinating meat, making sauces, and so on, will be done at our commercial kitchen before we leave to the event and then stored like that. Also a variety of other ingredients to be refrigerated.
Should I just use industrial coolers? If so recommendations on brand?
Or should I purchase a refrigerator and run it off a generator? ( Concerns of generator dying overnight and spoiling food.)
The event is held out in the middle of nowhere, no power.