Tips, Trends and news for caterers, culinary pros & concessionaires
We’ve all been through it. You’re sitting in a sales meeting with a prospective client and they pitch an idea that just does not make sense. There’s no way they could possibly think they could feed filet mignon to 150 people within that budget — or perhaps they want to serve a seven-course meal during a midday luncheon.
Read MoreLeadership is an essential skill for any manager, but especially for those who operate in the kitchen. A chef’s team must be trustworthy and committed to producing top-tier cuisine in a style that resonates with the brand, all while limiting waste and striving for efficiency.
We spoke with top chefs from around the country to learn more about their management style and how it translate to a hectic catering environment. Here’s what they had to say.
Read MoreTeamwork is essential in the events industry, but it’s especially important in the catering world. After all, there’s a whole saying about having too many cooks in the kitchen. Ensuring that your staff remains motivated and committed to the job at hand is the key to a cohesive work environment and, in turn, a team that is driven toward success.
Let’s take a look at what the experts have to say about motivating a bustling staff in an ever-changing environment.
Read MoreWhen you’re running a business, you surely keep tabs on costs to get an idea of the profit that your company takes in from its work. While there are many areas in which to save, the two primary expense categories in catering are labor and food.
Let’s take a look at some ways you can save in both of these categories.
Read MoreLeadership is an essential skill for any manager, but especially for those who operate in the kitchen. A chef’s team must be trustworthy and committed to producing top-tier cuisine in a style that resonates with the brand, all while limiting waste and striving for efficiency.
We spoke with top chefs from around the country to learn more about their management style and how it translate to a hectic catering environment. Here’s what they had to say.
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