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…
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…
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…
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…
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…
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…
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…
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…