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 […]

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

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

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 […]