By Deanne Moskowitz
Capers Catering in Boston recently produced “a big, beautiful” high school graduation party on the water, a gift from the graduate’s grandmother. The girl “could have had any kind of a party she wanted,” marvels Kevin Marsland, the company’s executive chef. What she wanted was brunch. Continue reading »
By Sandy Korem, The Catering Coach
In its January 2018 edition, Catering Magazine reported that consumers should expect to see “more venues adding private dining to their business models, as well as more venues building private dining into their establishments. In new build-outs, event spaces will be par for the course.” Continue reading »
By Deanne Moskowitz
When he started B. Lin Catering five years ago, it was the “goal and food vision” of Founder and CEO Ben Lin to incorporate lots of global street foods into his menu, because they weren’t being done in Washington, D.C., where the company is located, he recalls. Continue reading »
By Sara Perez Webber
According to a Pew Research Center study conducted in January, a majority of U.S. adults—70 percent—believe the internet has been a good thing for society. Why? Mostly because it makes information much easier and faster to access (62 percent said this was the main reason they regarded the internet positively), while 23 percent lauded the internet’s ability to connect people with each other. Continue reading »
New York-based Little Pleasures held an event in April for about 80 guests that showcased its proprietary “Catertainment” technology. The three-year-old company specializes in passed appetizers and desserts served on 15 different types of proprietary serving platters that interact with guests, and leases its equipment to other caterers.
Continue reading »
By Connie Jeske Crane
For the last few years, barbecue enthusiasts have been happily patting their bellies as a barbecue boom sweeps the nation. While the roots of American barbecue go long and deep in our nation’s history, the latest resurgence is changing things up in several ways. First there are the impressive numbers. In 2014, for example, Chicago-based market research firm Technomic reported that U.S. barbecue restaurant sales grew by 7.2 percent to $2.9 billion—double the overall industry rate—and the number of barbecue restaurants increased by 8 percent. Continue reading »
Last September, Riverdale, Md.-based Geppetto Catering pulled off a “Lavender-to-Table Dinner” that was such a success, it’s now a summer series.
The event was a fundraiser for Soleado Lavender Farm, a family-run farm at the foot of Sugar Loaf Mountain in Montgomery County, Md., that grows several varieties of French and English lavender. Geppetto’s menu was inspired by the French countryside and infused with light touches of the lavender harvested from the farm. Continue reading »
By Tracy Johannsen, American Rental Association
Successful production of an outdoor event is a multi-faceted challenge for catering professionals. When it comes to equipment, every event has its own unique demands, depending on size and scope, décor elements and guest expectations. Fortunately, a professional event rental company can help create an outdoor environment that is both functional and aesthetically pleasing.
For tips on how to get the best rentals for an outdoor event, we turned to Dan Hooks, president and CEO of Party Reflections, an American Rental Association (ARA) member rental provider with four locations in North Carolina and South Carolina. Continue reading »
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 »
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 »