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 […]

WE’RE HERE FOR YOU DURING THESE STRESSFUL TIMES

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 are with each of you as you wrestle with tough business decisions while caring for your families and employees. There is much […]

How to Pivot into a New Catering Passion

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 monumental cookbook written by Julia, Mastering the Art of French Cooking. There is a scene where Julia attends the Cordon Bleu in […]

TOP 2020 CULINARY TRENDS FORECAST

Food Trends

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 sophisticated food experiences with fresh, natural, additive-free food. If you look at the food industry, you’ll see a similar shift towards transparent food […]

Maintaining Profitability: A Candid Conversation

Maintaining Profitability

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 Conversations by Catersource featuring Carl Sacks, catering industry financial guru explaining the relationship between these two key factors in maintaining profitability. Don’t miss […]

Lessons Learned in Hospitality – Part 2

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 what I’ve learned from working with the public and some great customers over the years. Make it […]

Weathering Economic Cycles

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 they are survivable. Note that downturns include not just recessions, but also one-off black swan events such as Black Tuesday in […]

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 […]

When is Enough, Enough? Dealing with Charitable Events.

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 the recording of this session to review the questions that were asked. I hate hearing my own voice, so believe me, it was […]