All wrapped up in the season
We are smack in the middle of party season. While most people complain about the many holiday parties they'll have to attend this month, caterers are in the unique position of also having several, if not dozens, of parties to THROW this holiday season! So how do you pull it all off during the busiest months of the year?
Cade and Ingrid Nagy of Catering By Design in Denver offer a few tips: "Staying completely organized in the kitchen is a must; do not let the prep work suck you in too hard." says Cade. "The chef must control who, what, when and how things get made. Stay two days ahead. ORCHESTRATE!!!" He also suggests you try and simply keep your staff motivated in the kitchen - alert, on schedule and awake, while constantly watching the quality yourself.
"I usually recommend lots of alcohol," jokes Ingrid. "It does wonders for my stress at night." She and Cade are also tackling the catering production for the Tuesday night Fabulous Showcase Event Temptation at the upcoming Conference & Tradeshow.
Linda West of Melenge Catering in Houston not only runs a busy catering company, but is also catersource's Director of Education for the upcoming 2008 show. Here's her tips for finding successs and sanity:
>> Build in a "recovery day." We don't book any events on Mondays following the busy weekends so that we have time to "regroup" in our warehouse, kitchen and office. This gives us the opportunity to get organized for the next week.
>> Overbook temp staff, because you can be sure some of them won't show or won't be trained enough to be useful.
>> Ship equipment to events early and set up if possible. Assume deliveries going directly to events will be late and build in enough time to recover if they are.
>> Whenever possible, sell the same menu items on multiple events.
>> If you take "last minute" orders, charge a premium price.
>> Don't be greedy, just book the amount of business you KNOW you can successfully produce and be sure you are making a good profit on that business.
>> REMEMBER TO THANK EVERYONE that is working hard to make your season successful every time you have the opportunity. Praise for hard work will keep people inspired to keep going even though they are exhausted.
>> Regarding personal life: We give staff alternating days off when the "crunch" is over and we close for a few days after Christmas.
Dan Smith of Good Gracious! Events in Los Angeles also offers a few tips:
>> Set higher standards. I used to handle 40 events each December with another company. Now I only do 10 to 12 events, with triple the sales as the 40!
>> Space can be an issue, so no tastings during December and no meetings in the office.
>> Set a date to get a Christmas Tree for home and put it on the calendar!
>> Plan a break! This is a new one for me-the day after Christmas my partner and I are heading for a week in New York! It's so nice to look forward to something.
The Perfect Party
In the winter issue of Minnesota Meetings+Events, industry insiders dish out their best tips for event planners. They came to catersource and cited our website Forum where caterers posted these tips that will help you determine quantity of food for an hors d'oeuvres party:
>> Consider time of day of the party-during a mealtime or after hours. At meal time people will eat more. Also, consider the length of the event.
>> Guests will tend to fill up whatever size plate is before them regardless of whether they will eat the food. Picture how many of the items you are serving will fit on the plate you choose, then figure you need that many plus 10 to 20 percent for seconds.
>> People tend to eat more with alcohol consumption.
>> Remember, in cold weather people eat heartier.
We hope you use these or your own unique ways to survive the holiday rush and spend some time with those you love.
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The new year brings a new face
Catersource will kick off the new year with a new magazine editor! We welcome Suzy Feine as the newest member of our Minneapolis-based team.
After 12 years in marketing, Suzy accepted a position with a Chicago-based publishing company and became the editor for five national magazines. Later, she became Editorial Director for Tiger Oak Publications in Minneapolis. At Tiger Oak she oversaw the editorial staff in charge of Minnesota Bride, Arizona Bride, Wisconsin Bride, Minnesota Meetings & Events, Colorado Meetings & Events, Michigan Meetings & Events, Texas Meetings & Events, Hawaii Meetings & Events and Illinois Meetings & Events.
Suzy's extensive magazine experience took the turn that would eventually bring her to catersource after a 2002 interview with Sara Moulton:
"Listening to her talk so passionately about food led me to dedicate my writing career primarily to the culinary industry," says Suzy. "I've interviewed chefs, tested recipes, toured a galley kitchen on a cruise ship, gone behind the scenes at Le Cordon Bleu, product-tested cookware, and written about dozens of culinary topics for local and national magazines."
Meet Suzy in person at the 2008 Conference & Tradeshow in Las Vegas where you'll have the opportunity to visit with her and share your ideas!
Have an idea now? Email her today at editor@catersource.com.
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Gimme a Break
Many of us will partake in our favorite holiday libations as part of the celebration of the season. Or, you may be asked to create a one-of-a-kind cocktail for your client's event. How much do you really know about the countless options out there? Take this fun quiz and find out!
What's your Cocktail I.Q.?
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More catersource winners
The finalists for the 2008 catersource ACE Awards have been named!
SOUTH
Catering by Cox
Tampa, FL
Continental Catering
Palm Beach
Palm Beach Gardens, FL
Exclamations Catering Greensboro, NC
A Joy Wallace Catering Production & Design Team Miami, FL
Walt Disney World
Swan & Dolphin
Lake Buena Vista, FL
MIDWEST
Zilli Hospitality Group Waukesha, WI
Butler's Pantry
St. Louis, MO
Catering by Michael's
Morton Grove, IL
The Pinnacle and
Central Park West
Toledo, OH
WEST
Catering by Design
Denver, CO
Dugway Community Club
Dugway, UT
Good Gracious! Events
Los Angeles, CA
La Bonne Cuisine
Berkeley, CA
Snuffin's Catering
Gig Harbor, WA
EAST
Encore Catering
East Hanover, NJ
Feastivities Events Philadelphia, PA
Majestic Gardens, Inc. Rocky Point, NY
Merri-Makers Caterers Edison, NJ
NY Hospitality Group
White Plains, NY
INTERNATIONAL
Appetizingly Yours
Events & Catering
Guelph, ON Canada
Country Style BBQ Catering / Great Events
Martensville, SK Canada
Gourmet Cuisine
Mississauga, ON Canada
Klassic Catering Ltd.
Abbotsford, BC Canada
Red Devil Catering
Sofia, Bulgaria
Meet caterers from these 24 outstanding companies at the 2008 Conference & Tradeshow where one from each region will be chosen as the recipient of the 2008 ACE Award.
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Are you our next winner?
You still have time to enter the catersource E-newsletter Contest and compete for some great prizes. Send us an email for complete information and an official entry form. Entry deadline is January 1, 2008.
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Tempted to lend a hand?
We are looking for a few good people to assist in running the Tuesday night Fabulous Showcase Event. You can get an exclusive behind-the- scenes look at the set up and coordination it takes to cater to caterers!
If you are interested in experiencing this event with us, please contact catering producer Cade Nagy of Catering by Design. cade.nagy@cateringbd.com
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Treat yourself to a SALEDon't forget the catersource Store online has lots of merchandise on clearance to make room for our new 2008 line being revealed in Las Vegas. We have new tshirts, DVDs, books and more planned - if there is anything you'd lke to see in the Store, please drop an email to store@catersource.com. If we choose to develop your suggested item, you'll receive a FREE sample!
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If you have a story, idea, question or comment, please email newsletter@catersource.com.
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