Waste Not
The Feeding America network of food banks is working round-the-clock to provide food to people across the country during this difficult time.
Business Tips
Creating a Respectful Workplace
Just as creating healthier menus is increasingly important for the catering and event industry, so is creating a healthy, harassment-free workplace culture. In the #MeToo era, organizations across industries realize the consequences of letting bad behavior go unchecked. Sexual harassment claims can result in costly lawsuits and reputational damage, which can negatively affect morale, productivity, recruitment and retention, customer loyalty and the bottom line.
How to: Reduce Employee Turnover
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.
Taking the Show on the Road
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.
A Recipe for Disaster
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.
How to Streamline Culinary Operations
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.
How Foodservice Packaging Contributes to Successful Catering
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.
Building Up Drop-Off Business
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.
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.
Stand Out from the Crowd
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.
