On the Fast Track

With the first Prova Pizzabar satisfying commuters and visitors alike in New York’s Grand Central Terminal, Chef Donatella Arpaia plans to open more nationwide—the latest venture in her remarkable career

By Sara Perez Webber

Donatella Arpaia beat out more than 300 competitors for her fast-casual restaurant’s spot at Grand Central Terminal in New York. Continue reading »

Choosing the Right Lease Term

When negotiating the rental terms for your catering business location, it pays to understand lease term alternatives

By Jeff Grandfield and Dale Willerton –The Lease Coach

When the time comes for you to move your catering business out of your own kitchen to leasing commercial space (and paying rent to a landlord), or when you’re renewing a current lease, here’s one of the questions you need to answer—how long of a lease term should I choose? Continue reading »

Art Deco Dream

Kat Creech Events won the NACE One award for “Best Wedding of the Year” (budget greater than $100,000) for this April 2016 art deco-infused event. Creech says the bride and groom “liked the idea of a not-so-literal ‘Gatsby’ inspiration, but wanted to focus on the dreamer vibe of the era. They loved the minimal use of color and maximum use of different texture.” Continue reading »

Tech to the Rescue

Software for the catering industry is continually improving, with companies launching new features that help you run your business more smoothly By Sara Perez Webber Think about running your business without your desktop computer, laptop or mobile phone. If that sounds daunting, it’s because so many of the tasks a catering company completes every day—from employee scheduling to delivery logistics to calculating food costs—are completed … Continue reading »

Beachfront Vow Renewal

Seaside elegance characterized this summer event by Mi Chicas Celebrations By Sara Perez Webber EVENT PLANNER: Mi Chicas Celebrations VENUE: Lighthouse Point Park, New Haven, Conn. EVENT DETAILS: Mother-and-daughter team Davii Mandel and Chany Kleinberger from Mi Chicas Celebrations in Spring Valley, N.Y., planned, designed and coordinated vendors for this June 2016 vow renewal. The ceremony took place outside on the beach underneath a chuppah, … Continue reading »

Vet Cost Control Systems

Tips for choosing technology to help your catering operation be more profitable By Mark Kelnhofer, MBA Operating and managing a foodservice business has many challenges. Whether you’re running a restaurant, catering operation, hotel or casino, the right technology can assist you in becoming more efficient and profitable. Systems create more formalized processes and controls to increase the discipline of your operations. Deciding which cost-control system … Continue reading »

Art of the Party

The Pérez Art Museum Miami raised more than $1 million at this glittering gala By Sara Perez Webber CATERER: STARR Catering Group VENUE: Pérez Art Museum Miami (PAMM) EVENT DETAILS: For the Art of the Party, an annual gala that took place on April 1 at the Pérez Art Museum Miami, STARR Catering Group collaborated with a well-known chef and other vendors to create an … Continue reading »

Blasts from the Past

Andrew Spurgin delights his clients and their guests with imaginative, immersive Culinary Time Travel events By Sara Perez Webber Andrew Spurgin, chef and founder of San Diego-based Andrew Spurgin, Bespoke event styling & menu design, has a thing for old cookbooks. He loves perusing classic ones—such as Escoffier’s Le Guide Culinaire—and leafing through vintage menus from formal state affairs, restaurants and ships, many digitized by … Continue reading »

Surviving a Minimum Wage Increase

How to adjust your business operations to remain profitable as labor costs go up By David Scott Peters, TheRestaurantExpert.com Let me start off by saying this is not a political soapbox article. I don’t care what side of the political fence you live on; my goal is to teach you the one thing you need to learn to survive the minimum wage increases that are … Continue reading »