The restaurant industry has a clear turnover problem. Topping 70 percent annually in recent years, according to the U.S. Bureau of Labor Statistics, employee departure rates leave eateries, bars and other commercial kitchen-driven businesses challenged to find the best workers in a tight labor market.
By Sara Perez Webber
Last year, Atlanta-based Proof of the Pudding took on the challenge of catering five major boat shows in Florida. The company’s five-year concessions contract with Informa U.S. Boat Shows includes the Palm Beach International Boat Show, the St. Petersburg Boat Show, the Miami Yacht Show, the Suncoast Boat Show in Sarasota and—the largest in-water boat show in the world—the Fort Lauderdale International Boat Show.
By Brad Korkow, Society Insurance
In today’s digital world, it’s impossible to avoid handling electronic data while running your catering business. Credit card and mobile payment options are the norm, putting caterers increasingly at risk of a cyberattack. Considering 60 percent of small companies go out of business within six months of a cyberattack (according to the National Cyber Security Alliance), data security should be at the top of any caterer’s to-do list.
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.
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.
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.
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.
