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

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 “safer-at-home” with “get-me-back-to-my-life” and the meetings and events industry is starting to look for ways forward, your clients will be looking […]

Landing the Big One

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 day, some twinges of embarrassment might be in evidence.  The first time I ever did a party for more than 1200 people, […]

Count Your Blessings

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 possibly you are burnt out—literally and figuratively–from cooking lots of brats and burgers in the sun at company picnics and […]

Props That Pop!

It’s not just enough to network; crafting a winning proposal is also essential to booking the event. Your proposal should pop! Here’s the scenario. It’s Friday afternoon, and an event planner calls looking for a proposal for a client. She wants it emailed by 10 AM Monday. Yours will be one of the three she […]

Life In a Catering Kitchen

Over my years in the catering trade, my clients would often ask “What’s your secret to putting out great tasting cuisine?” So let me share some of my kitchen catering secrets with all of you catering professionals, owners, managers, chefs and cooks. The foundation to excellence always comes BACK TO BASICS – whether it’s in […]

How Engaged Are Your Staffers?

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 should be able to answer.  So let’s start with the first one…. What is employee engagement? Our friends at Wikipedia say: An “engaged […]

Catering – An Opportunity for Restaurateurs

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% of overall foodservice revenue in the US. This includes most types of catering including retail, hotel, restaurant private dining, off premise and on premise. It also […]