In many parts of the country, Memorial Day marks the beginning of picnic season. For me, there was no better way to get out of the office than to personally…
Depending upon where your business is located, summer can be your busiest time, or your slowest. In Texas, for example, the month of July is very hot and not at…
In your specific region, you may have a very difficult time finding quality employees, and many of my clients report that this has again become one of their biggest challenges.…
Earlier in my catering career I landed what I thought was a really good 350-person event. A big company was having a picnic for their national sales team and I…
Dealing with customer complaints is never fun, and we as dedicated professionals naturally take service and quality issues very personally. While it’s great to enjoy a complaint-free stretch, customer problems…
Early in my career, I was introduced to a man who, starting with a single tire store, grew his business into a million-dollar empire. One vital tip he shared was,…
We’ve spoken before about the dangers in taking just any type of catering event that is presented to you, especially if you are not exactly sure how to pull it…
Mike Roman knew that he would have clients from all segments of the catering industry, and he was always careful to be inclusive. When Mike talked about phone etiquette, for…
Although cold-calling prospective customers isn’t fun, it works. During the early stage of our catering business, I personally identified possible new clients and simply asked if they had ever used…
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…