HR & Staff

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 [...]

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 [...]

The ESPN Series “30 for 30” happens to be one of my favorite shows. The documentaries that they have produced are wonderful to watch. I have my own version of this show…well, [...]

First of all, what is employee engagement?  Second of all, why should we care?  And lastly, if we decide we care, then what? These are good questions that every caterer with employees [...]

The catering/banquet market is measured using a number of different yardsticks, but most arrive at approximately the same conclusion – the catering revenue pool represents approximately 6% to 8% [...]

Sales training is essential to building a cohesive team that knows how to turn a lead into a client. However, one-on-one training can be extremely taxing on resources — your time, [...]

H. Jackson Brown wrote a New York Times Bestseller called “Life’s Little Instruction Book”.  And in that book he’s got a great quote that says, “Don’t forget a person’s greatest emotional need is [...]

One of the most common questions we get from caterers around the country relates to labor cost. For most full service caterers, this is the single largest category of expense. Therefore, keeping [...]