ow are your banquet carts holding up this year? According to five leading cart manufacturers, you’re probably looking for one that saves energy, cuts labor costs, cooks, solves space issues, hot-holds meals for a longer time, and is easier to move around the hotel. If so, here is what these companies have to say about the latest trends in banquet carts:

Carter-Hoffmann
“Operators basically are looking for a multi-tasking type of cabinet,” says Kim Aaron, marketing manager, Carter- Hoffmann. “I see that trend happening because it’s a reduction in the investment in equipment. Also, some kitchens are being built smaller, so they need to fit more versatile equipment into a smaller space.”

Aaron says Carter-Hoffmann doesn’t have a specific cook-and-hold multi-use cart in their catalog yet. But their product line is evolving with the changing banquet landscape through an open-ended customization program.

From 60 to 70 percent of Carter-Hoffmann’s banquet carts are customized to meet specific needs of the operator, including larger casters, reinforced bumpers, transport latches, tow hitches, reinforced cords, and control covers. Carter-Hoffmann even changes the dimensions of an existing cabinet to fit a certain capacity.

“Most of our design changes come through customers. Usually, if we find something that is requested a lot, and we think it’s a good idea to introduce it to the entire product line, we add it to the cart,” Aaron says.

Casters, in particular, are one of the top-requested custom parts. In larger operations, standard casters are not always big enough.

Energy efficiency is another hot topic. Carter- Hoffmann’s Endura-Heat line of banquet carts eliminates the need for canned fuel and continuous electric supply. The cabinet is pre-heated an hour before loading. Then it can be filled, unplugged, and rolled to the serving location. The cabinet holds serving temperatures for up to two hours unplugged.

“Some municipalities are banning the use of canned fuel in transport carts, so some operators are looking for extended holding times without [the use of] canned fuel. Also, fire hazards are eliminated, and there is no transfer of fuel fumes to affect food flavor,” Aaron says. CONTACT: 800-323-9793, www.carter-hoffmann.com

Cres Cor
At Cres Cor, the casters are in motion to capitalize on current banquet cart trends. “I think we will see more equipment that can handle a multitude of tasks,” says Michael Capretta, director of sales and marketing, Cres Cor. “Every square foot costs an operator money, and if you can save on your equipment footprint by having less do more, that will always be well received.”

Capretta says Cres Cor doesn’t have a specific cookand- hold multi-use cart in their line of products yet, but they are working to generate some new ideas that could be incorporated this year.

“Cres Cor offers a variety of standard banquet cabinets and the ability to listen to customers’ needs and customize to their specs,” Capretta says.

Part of Cres Cor’s customization program for banquet carts includes towing capabilities, drop-down handles, and expanded plate capacity. One of the company’s standard features on all hot food holding equipment is antimicrobial latches.

The need for lighter, more maneuverable carts is also a trend to watch, according to Capretta. And this brings up one of the great banquet cart debates: stainless steel or aluminum?

“Aluminum is lighter weight but also tougher to clean. Stainless steel has jumped significantly in price over the past few years, but we believe it is still the best option,” Capretta says.

Capretta also believes high energy costs are having a dramatic effect on how operators use their banquet carts.

“One trend that will continue to have an impact on equipment is energy efficiency. Energy Star-rated equipment that can conserve energy dollars yet perform to the tough standards of a commercial operation will continue to be in high demand,” Capretta says. CONTACT: 877-273- 7267, email@crescor.com, www.crescor.com

A la Cart Inc.
A multi-use cart is already in the product line at A la Cart. Their Multi Tech is an example of the trend toward do-it-all cabinets this year.

“Our Multi Tech cart can be strictly a refrigerator. Or it can hot-hold bulk food, it can hot-hold plated food, and, finally, it can be a refrigerated cart that goes into retherm so it can bring food from a chilled state up to serving temperature,” says Wade Moyer, president, A la Cart Inc. “And the cart can do a slow-cook as well.”

A la Cart is adding a smaller Multi Tech cart this year to give operators with space issues an option as well. The larger Multi Tech holds 27 full-size pans, while the new smaller version holds ten.

“This cart literally eliminates a step in the kitchen because you’re not using kitchen equipment to reheat,” Moyer says.

A la Cart products are primarily stainless steel, but Moyer says a trend toward more mobile carts will make aluminum an attractive option for some operators.

“The stainless is the presentation you’d like, but if you can perhaps eliminate some stainless and get aluminum to reduce some weight, that would be a benefit as well,” Moyer says. CONTACT: A la Cart Inc., 800-762-2278, www.alacartinc.com

Lockwood Manufacturing
Lockwood Manufacturing has an idea to solve the stainless versus aluminum conundrum.

“A hybrid cabinet: stainless interior with aluminum exterior. I’ve had a couple customers come to us for a hybrid cart,” says David Lamson, president, Lockwood Manufacturing Company, and we’ve kicked that around.” There are no hybrid cabinets in the works yet at Lockwood, but they are looking to expand into the banquet cart arena this year with new stainless-steel product development, including cook-and-hold cabinets. Lockwood is primarily known for their all-aluminum clear-door proofers, transport racks, and hot-store cabinets.

“There are certain places they’re going to want stainless. Not to say an aluminum cabinet can’t be durable, but obviously the stainless is just that much tougher,” Lamson says.

The price of aluminum is much less than the price of stainless steel, which can be a deciding factor in an operator’s decision to buy banquet carts.

“There’s certain cost savings using aluminum,” Lamson says. Antimicrobial handles are standard on all Lockwood products. As for customization, Lamson says about 10 percent of their business is custom carts.

“A lot of our cabinets started out as a custom cabinet. It went over so well that we kept it in the lineup,” Lamson says. CONTACT: 800-521-0238, customerservice@lockwoodusa.com, www.lockwoodusa.com

Food Warming Equipment
FWE sees a trend toward multi-purpose customized carts as well.

“We’re seeing kind of a comeback in the cook-and-hold. There was a lull a few years back. Now you can load it, cook it overnight, and it’s ready when you come in the morning,” says Kevin Coyler, national sales manager, FWE. “Kind of a labor-saving issue.”

There are no specific cook-and-hold multi-use banquet carts in the FWE lineup yet. But they will be introducing new products at this year’s North American Association of Food Equipment Manufacturers (NAFEM) show in October.

Coyler says another trend is the customization of carts based on specific property needs.

“You’re seeing more ergonomics brought into the equation: handles, different ways to transport six-caster configurations, larger casters for ease of rollability. We’re also seeing top bumpers used in situations where the cart is transported between adjoining facilities,” Coyler says.

Thicker cart insulations are also a trend, according to Coyler. He says operators are looking for more ways to lengthen holding times for food. FWE insulates top, bottom, and all sides of their carts, and it’s one of the features they’ll continue to promote in their product line this year. CONTACT: 800-222-4393, info@fweco.com www.fweco.com

Michael Costa is a frequent contributor and industry relations editor to HOTEL F&B.