By Michael Stavros, director of business development at M Culinary Concepts
If you’re in the business of managing a culinary enterprise—whether it’s a restaurant, bar, catering company, convenience store or food truck—it’s essential to ensure all products, operating systems and facilities are optimized.
Cuisine from Butler’s Pantry was a shining star at the Contemporary Art Museum of St. Louis’ Dada Ball & Bash
By Lynn Dyer, president of the Foodservice Packaging Institute
Catering has expanded over the years. In the past, independent caterers would bring in their prepared foods and beverages, served on reusable china along with flatware and glasses. Then, they’d clean up and bring everything back to the shop.
