By Sara Perez Webber Above & Beyond Catering abovecatering.com 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 … [Read more...] about Building Up Drop-Off Business
Business Tips
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. To clarify, operating costs (also referred to … [Read more...] about Make sure you understand the operating costs included in your commercial lease
Stand Out from the Crowd
Tips for setting yourself apart from your catering competition By Meryl Snow, Snowstorm Solutions and Feastivities Events 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 … [Read more...] about Stand Out from the Crowd
White Hot Summer
Eatertainment’s second annual Beats + Eats bash showed off the catering company’s fun and clever event ideas CATERER & EVENT PLANNER: Eatertainment Events & Catering (eatertainment.com) VENUE: Eatertainment’s headquarters at 29 Booth Avenue in Toronto EVENT DETAILS: Eatertainment Events & Catering’s second annual Beats + Eats bash in Toronto took place in August … [Read more...] about White Hot Summer
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 … [Read more...] about What’s in Bloom?
Keeping It Local
By Allison Schmidt, Market Sales and Catering Manager, McKibbon Hospitality Enhancing hotel meetings and events by bringing in local flavors The passion I have as sales and catering manager for two downtown Asheville, N.C., hotels is fueled by the love I have for my city. I want everyone who visits Asheville to experience everything that makes it vibrant, diverse, … [Read more...] about Keeping It Local
Smoothie Sailing
How joining forces with a fellow Maui Wowi franchisee, networking and careful planning helped my mobile cart business grow and thrive By Michelle Barton Like millions of people caught in the doldrums of corporate America, I needed a break from my day job. I was a paralegal, and felt as if I were chained to my desk and longed for a beach vacation. For similar reasons, my … [Read more...] about Smoothie Sailing
Tips from ezCater
Boston-based ezCater (ezcater.com) has grown rapidly since its founding in 2007. A nationwide marketplace for business-to-business catering, ezCater connects more than 60,000 caterers and restaurants with businesses in more than 22,000 U.S. cities and towns who want reliable office food delivery. About half of the caterers and restaurants in the ezCater network are independent … [Read more...] about Tips from ezCater
How to Control Your Food Cost and Explode Your Profits
By David Scott Peters, TheRestaurantExpert.com Most caterers point to their food distributors and ask me how they can ever make a profit when rising food prices seem so out of control. The truth is food prices are just a small part of your challenges. What you do with your product has a much bigger impact than what you’re paying for product. Now, don’t get me wrong; I am not … [Read more...] about How to Control Your Food Cost and Explode Your Profits
On the Fast Track
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. Prova Pizzabar, on the … [Read more...] about On the Fast Track
