Catersource is part of the Informa Connect Division of Informa PLC

This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 8860726.

Off-Premise Inspiration Days

Editor’s note: Melissa Tibben has been an indelible champion for the catering industry. From her work at Attitude on Food in Nebraska, to her brave move across country to become the catering manager at MacDill Air Force Base, to her current position as pay success manager at Total Party Planner, she uplifts and brightens our world. Dear friend, I’m delighted you were able to provide the Digestif for this Spring issue. —Kathleen Stoehr

In the fast-paced world of the catering and events industry, staying ahead of trends and continually innovating is not just beneficial—it’s essential. One of the most effective ways to spark creativity and gather fresh ideas is by scheduling off-premise inspiration days. These dedicated days aim to bring together team members from all departments outside the confines of their usual working environment, immersing them in spaces that encourage free thought, creativity, and collaboration.

The value

Off-premise inspiration days are more than just a break from the office; they are a strategic tool for fostering innovation and teambuilding. By moving your team to a new, inspiring environment, you can break down the hierarchical and departmental barriers that often exist within the workplace. This encourages a free exchange of ideas, where an idea for your next best hors d’oeuvres might just come from someone outside of the culinary department.

The location

Select a location outside of your normal working environment. You want a location that stimulates the senses and invites creative thinking. Consider spaces like farmer’s markets, art galleries, botanical gardens, historic neighborhoods, or even an international market. The goal is to find a place to invite conversation and creativity, a place that is vastly different from your everyday work life.

The structure

While the idea behind these off-premise inspiration days is to spark creativity, free thinking, and collaboration, you need to have some structure. Begin with a brief meeting to set the day’s objectives, loose expectations, and open-mindedness. Reconvene periodically to share ideas and inspiration that has emerged. Include a shared meal at a park or unique local restaurant, offering a relaxed setting for discussing morning inspirations.

The people

Encourage participation from all departments. Inclusivity is what makes these days so special. This approach acknowledges that inspiration and creativity are not confined to specific roles or departments, allowing everyone to feel heard and appreciated.

The schedule

To truly benefit from the creative boost that off-premise inspiration days can offer, make them a regular part of your company culture. Quarterly or bi-annual events can provide a consistent source of fresh ideas and keep your team motivated and engaged. Additionally, regularly scheduled inspiration days demonstrate your commitment to innovation and employee development.

By carefully selecting inspiring locations, structuring the day to encourage idea generation, and involving team members from all departments, you can unlock a wealth of creative potential that will drive your business forward. Remember, the best ideas often come from the most unexpected places, and by stepping out of the office and into an inspiring environment, you’re taking a significant step towards ensuring your company’s continued success and growth.

Melissa Tibben

TPP Pay Success Manager, Total Party Planner

Melissa Tibben's remarkable career in the food service industry has been characterized by a journey through several esteemed establishments, leaving a trail of success and recognition. Her path began at Omaha's zoo, where she started as a sno-cone server and quickly climbed the ranks to become the youngest line-cook at a casino fine-dining restaurant. Later, she showcased her culinary prowess as a pastry chef for Margarite Goodenow's renowned catering business.

Her passion for the industry led her to join Attitude on Food (AOF), where she played a pivotal role in the company's growth from a humble start with annual revenues of $400,000 to a thriving enterprise generating nearly three million dollars in revenue by 2016. Her...