When purchasing an outdoor grill, operators should consider the events, menu items and flexibility they require. Identify whether natural gas or propane is preferable, and be aware that gas pressure and regulators differ.

For catering operations with varying volume requirements, rotisseries that have more than one cavity or that can stack can better accommodate both small and large events. Stacked ovens also allow more products to be produced in a smaller footprint, which saves floor space.

Catering operators need to take electrical power into account. Most electric units will run on 208 volts and 30 to 40 amps, but many can run on 240 and 480.

Gas rotisseries tend to be larger and have longer spits than electric units. Although these types will have a larger capacity, operators need to consider that they are heavier to load and may be more difficult to clean.