Out of This World
Cuisine from Butler’s Pantry was a shining star at the Contemporary Art Museum of St. Louis’ Dada Ball & Bash
2019
How Foodservice Packaging Contributes to Successful Catering
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.
Building Up Drop-Off Business
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.
Feast Your Imagination
Brûlée Catering by Chef Jean-Marie Lacroix created an inventive menu for the Free Library of Philadelphia’s annual fundraising gala.
Make sure you understand the operating costs included in your commercial lease
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.
Stand Out from the Crowd
As the events industry becomes increasingly saturated, it’s essential for every catering company to take efforts to stand out in a crowded market. Of course, standing out isn’t as simple as throwing advertising dollars everywhere. While a marketing push can certainly earn some attention, it’s not a sustainable option for long-term growth.
White Hot Summer
Eatertainment Events & Catering’s second annual Beats + Eats bash in Toronto took place in August 2018. The event showcased Eatertainment’s fresh ideas in food, drinks, decor and entertainment to about 225 loyal clients, industry peers, suppliers and the media.
Forecasting the New Year
What’s Hot—that’s the name of the National Restaurant Association’s annual trend survey, and that’s what it aims to determine. The survey, created in conjunction with the American Culinary Federation, asks Culinary Institute of America-trained chefs to identify food-and-beverage trends for the coming year.
What’s in Bloom?
The Flower Trends Forecast 2019 predicts upcoming flower, color and décor design trends
By Sara Perez Webber
If you happened to catch the most recent British royal wedding—Princess Eugenie and Jack Brooksbank’s October nuptials at Windsor Castle—you probably noticed the lavish floral displays at the entrance to St. George’s Chapel. Designed by Rob Van Helden, the autumnal arrangement “featured foliage and flowering branches sourced locally from Windsor Great Park, as well as liquid amber trees, roses, hydrangea, dahlias and berries,” according to Harper’s Bazaar.
The Wedding Planner
Lynda Barness—an award-winning consultant in Philadelphia—shares some of the trends she’s seeing in the industry
By Sara Perez Webber
In Lynda Barness’s book, I DO: A Wedding Planner’s View, she describes a mother-of-the-bride who wanted a well planned social media campaign for her daughter’s big day. “Her idea was to ‘generate some more excitement’ about her daughter’s wedding,” writes Barness, a wedding planner based in Philadelphia.
