 Reinventing Our Business
In the past two-plus years,
catering firms from coast to coast have been forced to reinvent the ways we do
business. We
need to continue to hunker down and work on innovative ways to generate sales,
cash flow and profits. New Catersource contributor Bill Hansen explores some ideas, including cocktails, and shows how he and others have made this reinvention work MIX THINGS UP > |
A D V E R T I S
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 A Unique Idea for TrainingTraining staff and keeping them informed and effective on the job is a real task for all caterers. Ingrid Nagy of Catering by Design in Denver, CO shared in the Catersource.com Forum a fun and unique way of passing along vital training tips to all her employees. "It was the opposite of our training meetings where we
stand up at the front of the room and blah, blah, blah to them for two hours," she says.
"This was fun, interactive and a whole lot more positive!" LEARN HOW >
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 Summer Sipping
Dan Smith of Good Gracious! Events in Los Angeles says summer is the
perfect time to blend summer's freshest fruits with fragrant herbs from
the garden in foods, and in beverages to get tastes that are fresh,
light and flavorful-the essence of summer! TASTE IT > |
 A Change of Plate When it comes to sustainable seafood, caterers hold a unique position of being able to have a say of what goes on the plate. "Caterers are gatekeepers," says Andrew Spurgin, Executive Chef of Waters Fine Catering in San Diego says. "We have been given a unique opportunity to make a real difference in promoting sustainable seafood." CATCH MORE > |
 "Summa" Time
When "summa" time rolls
around, Jerry Edwards of Chef's Expressions in Baltimore says there are two
meals that really get his mouthwatering, like a lawn sprinkler: "Living by the
Chesapeake Bay of course I love crabs, corn and tomatoes, but a close second
for me is BBQ ribs." The addition of a little
Tequila Basil Mojito or Blueberry Lemonade completes a perfect backyard BBQ
dinner. GET COOKIN' > |
