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Welcome to Catering Magazine's "flip
pages".
Now
you can flip through each issue, page by page, on-line.
To
take advantage of this new feature and view the current magazine, just
click on the image. Then
follow the prompt arrow that indicates "next page" and you can
take your time enjoying all the news, information and features that comprise
each issue.
Featured in this issue
22 NEW GAME IN TOWN
Sustainable dining and healthier choices are increasingly
showcased in menus using a wider range of wildlife. Marketability and
cost effectiveness factored in make these preparations the newest catering
trend.
By Deanne Moskowitz
28 CREATING A MOOD
From personalized themes to reflective branding,
national event trends go from the whimsical to the eco-friendly. And adding
interactive technology makes it a feast for the senses too.
By Sara Perez Webber
32 EYES ON THE PRIZE
Solve the disappearing profit dilemma by implementing
6 strategies that will take your business all the way to profitability.
By Drew J. Miller
36 FUN, FESTIVE STATIONS
Smart "in" budget and festively presented
food stations are creating a stir. The exciting entertainment factor only
adds to the guests' delicious fun.
By David Turk and David Clark
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here to open.
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