As a result of the pandemic, more people than ever are ordering takeout food. While some may worry about the environmental impact of disposable ware, there is a way to “green” your business while increasing your to-go orders: compostable containers.
Hopefully we’re seeing the light at the end of the tunnel when it comes to the COVID-19 pandemic and its transformative effect on catered events. Yet even during the strictest days of lockdown, innovative caterers found ways to help clients celebrate events from home. And according to the two top caterers profiled here, clients will continue to book similar events even when society emerges from the COVID-19 danger zone—and the loyalty earned during these trying times will pay off for years to come.
If you survived 2020, I want to congratulate you. You were doing something right, whether it was saving cash to get you through the hard times or finding alternative revenue streams. And I want to encourage you to continue what you’ve been doing—while also searching for more ways to serve your food. Here are three reminders and tips to get you started.
During the COVID-19 pandemic, few industries suffered more from stringent safety rules and regulations than the catering sector. Governmental authorities, including state and local health departments, will continue to monitor and enact new disinfection laws and regulations that will be costly to the catering industry. Decision-makers must learn from the lessons of 2020 when it comes to cleaning and disinfecting their businesses.
Whither the buffet? Due to safety concerns, this easy method of serving lots of guests has taken a hit since the advent of COVID-19. Foodservice operators have eliminated self-serve and buffets, according to a recent study by The Food Group (thefoodgroup.com).
Jason Savino of Potions in Motion explains how his company is serving drinks safely at weddings—and what guests are ordering
Chris Tucker worked as a hair stylist for nearly a decade before pivoting to a baking career, drawing on a love instilled in him as a child by his Southern grandmother. A turn as a contestant on ABC’s “The Great American Baking Show” led him to opening Betta With Butta, a Los Angeles-based bakery.
Bring on temporary help efficiently by heeding these five tips By Becca Freiberg, Society Insurance Typically, this is the time
St. Louis-based Butler’s Pantry “has mastered the Pandemic Pivot—taking an event originally planned for hundreds and transforming it into a private ceremony for 50 or less,” says Bridget Bitza, vice president of sales and catering.
As vice president of Cameron Mitchell Premier Events (CMPE) in Columbus, Ohio, Melissa Johnson oversees a team that generates more than $15 million in revenue for the Cameron Mitchell Restaurant group, one of the largest and most successful independent restaurant groups in the country. Johnson has been working closely with meeting groups to develop guidelines and practices to ensure health and safety are the top priority for any event or gathering they plan.
