Last July, Marcia Selden Catering & Events, based in Stamford, Conn., helped bring Paris to the Hamptons for an extravagant 50th anniversary party. The 200-guest event at a private home in East Hampton, N.Y., celebrated the hosts’ love for each other and for the City of Light.
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.
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.
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.
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.
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.
