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…
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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…
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Presentation Lots of Catersource attendees were taking photos of the many unique buffet configurations that were available for viewing at the show. We all want that "wow factor" for our…
Read More Doing the Math
I had a guy working for me who was in charge of assembling set-ups. (This was before I got organized). One day I asked him, “When you’re doing a lunch…
Read More Own Your Business
It's Your Business - You Tell It What to Do We have previously discussed my theory that as caterers, we should not automatically take any and all events that are…
Read More How Not To End Up Like Chipotle
How Not To End Up Like Chipotle Food service professionals are of course aware of the Chipotle disaster, and we can debate forever whether the company's response to their food…
Read More The Wrath of Beth
Beth was a good customer. She placed large orders for a law firm that had deep pockets. But she was tough and very particular. She wasn’t shy about voicing her…
Read More Is it Time – Part II
Is it Time - Part II My last blog discussed certain business sale aspects, and today I'd like to get into more detail about two critical issues. Last time I…
Read More Catering For 500 People
One day I got a call from a woman, Mary, who wanted us to cater a luncheon for 500 people at the State House in Boston. I had been in…
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