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 The Future is Here and A Well-Trained Staff Is More Important Than Ever

The Future is Here and A Well-Trained Staff Is More Important Than Ever

By Bob Pacanovsky
June 27, 2020

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 [...]

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 How to Pivot into a New Catering Passion

How to Pivot into a New Catering Passion

By Lisa Richards
January 12, 2020

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 [...]

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 TOP 2020 CULINARY TRENDS FORECAST

TOP 2020 CULINARY TRENDS FORECAST

By Meryl Snow
December 17, 2019

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 [...]

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 Maintaining Profitability: A Candid Conversation

Maintaining Profitability: A Candid Conversation

By Carl Sacks
December 1, 2019

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 [...]

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 Lessons Learned in Hospitality – Part 2

Lessons Learned in Hospitality – Part 2

By Bob Pacanovsky
November 15, 2019

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 [...]

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