Full Service Catering

Do your guests come to an event that you’re catering to “eat” or “dine”? What’s the difference?  Potentially a lot of money in repeat and loyal customers. As people look for ways to balance [...]

We have experienced a seismic shift in the way we live, work and play over the past few weeks. The coronavirus pandemic has created a truly unprecedented situation around the world. Our thoughts [...]

The 2009 movie Julie and Julia toggles between the life of chef and TV personality Julia Child, and writer turned chef blogger Julie Powell. In the film, Powell cooks her way through the [...]

As 2020 approaches, the events industry is preparing to usher in a fresh slate of culinary trends to make the new year an exciting (and delicious) one. Today’s clients want convenient yet [...]

Many caterers use the terms costing and pricing interchangeably – but while the two are related, there are different strategies to use for each. Link here to listen to the recent Candid [...]

In Part 1 of “Lessons Learned in 25 Years” in hospitality, I shared with you what my employees and coaches have taught me about leadership and management of teams. Here then is Part 2 – a look at [...]

For those who have done a lot of time in our industry, economic downturns are as inevitable as the sun rising every morning. While these downturns may seem catastrophic at the time, rest assured [...]

One interesting bit of collective memory among off-premise caterers: remembering the first truly big party that you ever catered. Often if this topic comes up over drinks at the end of a long [...]

OK, so depending upon where you live, it’s “the dead of summer” or you are nearing the fall season. Maybe summer is your slow time and you can’t wait for the post-labor-day business increase, or [...]

This morning I listened to the audio from my Spotlight Campfire Session at the New Orleans Catersource.  Kathleen Stoehr, who is taking over the Catersource Education role, asked me to listen to [...]