With the first Prova Pizzabar satisfying commuters and visitors alike in New York’s Grand Central Terminal, Chef Donatella Arpaia plans to open more nationwide—the latest venture in her remarkable career
By Sara Perez Webber
Donatella Arpaia beat out more than 300 competitors for her fast-casual restaurant’s spot at Grand Central Terminal in New York.
When negotiating the rental terms for your catering business location, it pays to understand lease term alternatives
By Jeff Grandfield and Dale Willerton –The Lease Coach
When the time comes for you to move your catering business out of your own kitchen to leasing commercial space (and paying rent to a landlord), or when you’re renewing a current lease, here’s one of the questions you need to answer—how long of a lease term should I choose?
On Oct. 16, 2017 Les Dames d’Escoffier New York—a chapter of the preeminent professional women’s culinary organization—presented “The Next Big Bite: How We Will Eat & Drink,” with expert panelists predicting what’s next in food.
Kat Creech Events won the NACE One award for “Best Wedding of the Year” (budget greater than $100,000) for this April 2016 art deco-infused event. Creech says the bride and groom “liked the idea of a not-so-literal ‘Gatsby’ inspiration, but wanted to focus on the dreamer vibe of the era. They loved the minimal use of color and maximum use of different texture.”
Software for the catering industry is continually improving, with companies launching new features that help you run your business more
Seaside elegance characterized this summer event by Mi Chicas Celebrations By Sara Perez Webber EVENT PLANNER: Mi Chicas Celebrations VENUE:
Tips for choosing technology to help your catering operation be more profitable By Mark Kelnhofer, MBA Operating and managing a
The Pérez Art Museum Miami raised more than $1 million at this glittering gala By Sara Perez Webber CATERER: STARR
Andrew Spurgin delights his clients and their guests with imaginative, immersive Culinary Time Travel events By Sara Perez Webber Andrew
How to adjust your business operations to remain profitable as labor costs go up By David Scott Peters, TheRestaurantExpert.com Let
