Member Viewpoints
I’m happy to report that we at The Corporate Caterer have received some great responses to my recent post about a very frustrating issue with party leftovers. Lisa Peters, Partner…
Read More 
Catering Fun – Yes, This Really Happened
In our early catering days, we were lucky enough to land a 1000-person casual buffet dinner event for our municipality’s city council. At that time, we were catering out of…
Read More 
Discounting Your Orders Can Keep the Big Ones Away
I’ve spoken before about the restaurateur’s mentality: “I can’t have too many customers; I need a line out to the street; the more the better--the busier the better; I don’t…
Read More 
Please Be Advised
This hand-lettered sign was on the door of a local smoothie outlet: PLEASE BE ADVISED: YOU GET WHAT YOU ORDER HERE IF YOU ORDER A SMOOTHIE AND THERE IS SOME…
Read More 
Good Times & Bad Times
Note this chart from the Bureau of Labor Statistics. My 2011 prediction that the then-very-poor labor market would eventually end has apparently been verified. As restaurant/catering veterans know, while this…
Read More 
Here’s Why Your Business Isn’t Growing?
Let’s face it. We as business owners are different, and for various reasons we decided to start our own companies: We worked for a similar business and thought we could…
Read More 
Hot Breakfast Menu – Part One
Before I talk about converting your existing restaurant hot breakfast menu to a drop-off catering menu, there are a few important points you need to consider. First, let’s trace the…
Read More 
Your Own Dog and Pony Show
When I opened my first restaurant I didn’t want it to exactly feel like a ma and pa place—even though it basically was. This was in the 1970s, when restaurant…
Read More 
Menus – Where to Start?
As many of you have done, I started in the food business by opening a restaurant. Mine was a glorified Chicago-style hot dog stand named Wales on Wells located in…
Read More 
