Drop-Off Is Picking Up
How caterers are profiting from the growing demand for food delivery
By Sara Perez Webber
“It’s the American way—no one is leaving their desks anymore,” says Victoria Brady, vice president of caterer partnerships for Boston-based ezCater, explaining the growing demand for drop-off catering. “With the rise of technology, people are working all the time; it’s just constant, and people want their workforces at their desks.” Continue reading »
Consider a Commissary
By Sandy Korem
Three reasons why a central commissary kitchen can help your business reap higher profits
On any given day in my catering business, we have catered food items being made for at least five catering revenue streams—wholesale food manufacturing, retail food shops, corporate catering, hotel catering and private social events. We actually have a total of 11 catering revenue streams, and all of the food is produced in our commissary kitchen. Continue reading »
By Deanne Moskowitz
Danish chef Claus Meyer is lighting up the New York culinary landscape
World-renowned restaurateur, cookbook author and culinary entrepreneur Chef Claus Meyer, who seems to have successfully realized every conceivable culinary business opportunity in his native Denmark while working to forge social change through food, has brought his singular brand of ethical culinary entrepreneurship to our shores and is making great inroads.
Meyer is perhaps best known as co-founder of the Copenhagen-based, Michelin-starred dining destination Noma, which four times topped the World’s 50 Best Restaurants list, and he’s often credited with initiating the New Nordic movement, which celebrates the deliciousness inherent in seasonal Scandinavian ingredients and artisanal techniques.
He has authored numerous cookbooks, hosted a Danish television series (New Scandinavian Cooking, broadcast here on PBS and in 50 other countries), and counts among his incredibly diverse Danish business interests bakeries and caterers, fruit and chocolate Continue reading »