Taking Care of Business – Tips for crafting the right menu for drop-off workplace catering

By Kerry Montgomery, Director of Enterprise Caterer Partnerships, ezCater According to foodservice research firm Technomic, business catering is on the rise and already worth an estimated $21 billion annually. The growing demand for food in the workplace is contributing to this growth, and is presenting caterers and restaurants that do most of their business on nights and weekends with a tremendous opportunity to maximize their … Continue reading »

How to Start a Wellness Program

Involving your employees in healthy lifestyle changes can benefit the entire company By Lynn Hay How many times have you put off starting a wellness program—or even creating healthier choices for yourself—because you got “too busy” at work or “life got in the way”? Here’s one way to make it easier to incorporate wellness into your lifestyle—create a program at your business that gets all … Continue reading »

Profile – The Art of Catering

By Sara Perez Webber As CEO, Simon Powles orchestrates the success of Starr Catering Group, which serves customers at iconic cultural centers and beyond How do you get to Carnegie Hall? Well, you could practice, practice, practice, as the old saying goes. Or you could hold a wedding or function there—an increasingly popular option at the iconic New York concert hall, where Starr Catering Group … Continue reading »

Prepare Your Business to Book More Same-Sex Weddings

By Bernadette Smith, founder of the Gay Wedding Institute Steps to take to better serve the LGBT market Nationwide marriage equality brings tremendous opportunity for your catering business. The financial opportunity is obvious, but perhaps more exciting, same-sex weddings and LGBT events may bring new energy and a fresh perspective to your business. If you’re interested in shifting your perspective to best market and cater … Continue reading »

That’s entertainment

With dancing servers, 12 courses and food prep on a stage, this corporate event was anything but staid CATERER: D’Amico Catering (damicocatering.com) VENUE: Aria, a former warehouse and theater that’s now an event venue in downtown Minneapolis’ Warehouse District EVENT DETAILS: D’Amico Catering pulled out all the stops—including 27 chefs, 26 service staff and six event management team members—to orchestrate an imaginative 12-course dinner for … Continue reading »

Cauliflower Ravioli with Smoked Bacon, Chanterelle Mushrooms, Leek Butter and Crispy Kale

A favorite fall recipe from Executive Chef Mark Alba, Legendary Events in Atlanta YIELD: 6 servings INGREDIENTS 1 head cauliflower (florets only, cut into 1-inch pieces) ½ quart heavy cream 6 whole eggs 2 tablespoons extra-virgin olive oil 2 cups semolina flour 2 cups all-purpose flour 6 ounces smoked bacon slab (cut into 1-inch by ½-inch pieces, rendered crispy) 3 ounces fresh chanterelle mushrooms, sautéed … Continue reading »

Event Spotlight

Summer Wedding in the South Shining a light on one event and the details that made it memorable Caterer: Avalon Catering (avaloncatering.com) Venue: Callanwolde Fine Arts Center in Atlanta, a special events facility in a Gothic-Tudor-style mansion that was built by the Candler family, the founders of Coca-Cola. Event Details: Cathy Conway, founder and executive chef of Avalon Catering in Atlanta, catered this 165-guest wedding … Continue reading »

Going Local

To maximize profits and reduce risk, take strategic steps to source food locally By Michele L. Stumpe For some consumers, local food sourcing is about reducing our carbon footprint. For others, it’s about eating fresh and healthy, or maybe about supporting the local economy. For me, it’s about honoring my elders and the memories of a simpler time—a time when my grandfather would wake me … Continue reading »

The Secret to Continued Profit

The Festive Kitchen has nine revenue streams, including corporate event catering. In the Great Recession of 2008, most catering companies were down 30-45 percent in overall gross sales. It was definitely a tough time. I didn’t hear many of my peers discussing profits. Instead the discussion revolved around keeping the doors open—and many couldn’t. A few examples: Catering Company A closed because all they catered … Continue reading »

On the Grill – Ideas and Inspiration for Your Next Cookout

Grilled Stuffed Pears with Mascarpone and Bacon Recipe created by Chef Geoff Kelty,  Eddie Merlot’s, Columbus, Ohio YIELD: 12 (1 pear half with 2 to 3 tablespoons filling per person)   Poached Pears INGREDIENTS 4 cups granulated sugar 4 cups white wine Juice of 3 lemons 3 vanilla beans, split and scraped 6 Bartlett USA Pears, cored and halved METHOD 1. Combine sugar, white wine, … Continue reading »