How to: Reduce Employee Turnover

The restaurant industry has a clear turnover problem. Topping 70 percent annually in recent years, according to the U.S. Bureau of Labor Statistics, employee departure rates leave eateries, bars and other commercial kitchen-driven businesses challenged to find the best workers in a tight labor market. Continue reading »

What’s Blooming?

Wondering which blooms your clients will be requesting for their events in the new year? The Flower Trends Forecast 2020, recently released by International Floral Distributors (IFD), gives a sense of how floral décor is expected to blossom next year. Continue reading »

Healthy Hotels

Meeting travelers don’t have to put their diets on hold, as properties step up to the plate with good-for-you catering options.

By Sara Perez Webber

Red quinoa with edamame beans and sweet peppers. Kale smoothie with cocoa nibs, goji berries, yogurt and honey. If these aren’t the type of menu items you think of when you think “hotel meeting catering,” think again. Continue reading »

Festival Fun

Above All Catering celebrated its 25th anniversary with a Coachella-inspired event. Among the 20 vendors contributing to the event were Blueprint Studios (blueprintstudiossocal.com), Sunseri’s Bar & Beverage Catering (sunseris.com), Signature Party Rentals (signatureparty.com) and Invisible Touch Events (invisibletouchevents.com). Continue reading »

Holiday Recipes from The Classic Catering People

The Classic Catering People provides catering for about 500 events each holiday season. The company, outside of Baltimore, has been serving the area for more than 40 years, with a philosophy of honoring food traditions while embracing new tastes and techniques. Executive Chef Alan Maw designs seasonally appropriate menus for these holiday events; he shared four of his holiday recipes with Catering Magazine. Continue reading »

Taking the Show on the Road

By Sara Perez Webber

Last year, Atlanta-based Proof of the Pudding took on the challenge of catering five major boat shows in Florida. The company’s five-year concessions contract with Informa U.S. Boat Shows includes the Palm Beach International Boat Show, the St. Petersburg Boat Show, the Miami Yacht Show, the Suncoast Boat Show in Sarasota and—the largest in-water boat show in the world—the Fort Lauderdale International Boat Show. Continue reading »

A Recipe for Disaster

By Brad Korkow, Society Insurance

In today’s digital world, it’s impossible to avoid handling electronic data while running your catering business. Credit card and mobile payment options are the norm, putting caterers increasingly at risk of a cyberattack. Considering 60 percent of small companies go out of business within six months of a cyberattack (according to the National Cyber Security Alliance), data security should be at the top of any caterer’s to-do list. Continue reading »

C’est Magnifique!

Last July, Marcia Selden Catering & Events, based in Stamford, Conn., helped bring Paris to the Hamptons for an extravagant 50th anniversary party. The 200-guest event at a private home in East Hampton, N.Y., celebrated the hosts’ love for each other and for the City of Light. Continue reading »

How to Streamline Culinary Operations

By Michael Stavros, director of business development at M Culinary Concepts

If you’re in the business of managing a culinary enterprise—whether it’s a restaurant, bar, catering company, convenience store or food truck—it’s essential to ensure all products, operating systems and facilities are optimized. Continue reading »