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.
By Allison Schmidt, Market Sales and Catering Manager, McKibbon Hospitality
Keeping It Local
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, talent-filled, welcoming and hospitable. Over time, hospitality has come to define Asheville, as we make our mark as one of the most desirable and unique places to visit in the nation.
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 current business partner, Chad Debolt, was also searching for his next adventure.
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 operators.
