As demand for drop-off catering picks up, many restaurants and full-service caterers are launching or expanding dedicated divisions to meet the demand. San Francisco-based Above & Beyond Catering, however, began drop-off catering first, in the early days of its founding in 2005. It expanded to encompass a separate full-service department—Fork & Spoon Productions—in 2016.
Brûlée Catering by Chef Jean-Marie Lacroix created an inventive menu for the Free Library of Philadelphia’s annual fundraising gala.
By Jeff Grandfield and Dale Willerton – The Lease Coach
As a commercial tenant, the monthly base rent you pay your landlord for leasing commercial space may not be the only rent you pay. Many commercial tenants will also pay a secondary amount for property operating costs. The good news is that both these rents are often negotiable.
