“One of the benefits of spring cleaning is that you discover what you really have and forgot about,” explains Lon Lane of Lon Lane’s Inspired Occasions. “Reorganizing and purging makes room for the new and will allow you to make a list for the Catersource tradeshow. Pruning is healthy and allows you to grow.”

A clear mind and an organized environment are crucial to productivity and motivation, so any efforts you put in now can save you and your team from mid-season burnout when time is at a premium. Here are a few things to consider when spring cleaning your business.

A seasonal refresher is about understanding the weather and the layout of an outdoor venue to create a fresh and innovative design that adds to the guest experience.

Here are a few considerations to keep in mind when planning upcoming outdoor events.

As the weather warms and the flowers are in bloom, it is time your menu followed suit and embraced the spring season. Seasonality is something we have discussed on the blog before and a topic that is near and dear to us — especially when you consider how it aligns with sourcing ingredients locally, which reduces the costs and waste associated with food.

Caterers must be aware of new flavors, ingredients, and presentation techniques that have clients excited. If you’ve been considering a menu refresh in 2020, consider what the experts have to say about switching things up for a new take on your offerings. 

There are many steps in the sales process, from the first inquiry to the final paperwork. However, the most crucial of these stages is the tasting — after all, how can you expect to sell food to someone who has never tried it? Yet, there are no “rules” when it comes to a tasting; everyone approaches it differently and your tasting should be a signature experience for clients that are ready to book (if not booked already).