| Do You Have the Courage to Be a Trendsetter? |
 There is one ingredient that all successful chefs need to use: courage. Though it's not something you can find at the store, courage is the single most important tool a chef has. To be truly innovative, chefs need to take risks and be trendsetters in order to be successful.
This article from Prepare Foods Online profiles a few chefs who are innovators in their fields and talks about how a good chef can't be afraid to think outside the box.
|
| Give Your Guests More Menu Control: A La Carte Banquets Gain Popularity |
 A la carte menus, longtime staples of the restaurant world, are becoming more popular with hotel event planners who want to give their guests more control over what they eat. Though more complicated to plan, a la carte banquets are gaining popularity at major hotel chains across the country. With added food and labor costs, these types of events are at a premium, but event planners say guests don't seem to mind paying the higher price for the added value.
This Catering Magazine story talks to a few industry leaders in this emerging banquet trend.
|
