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Engaging Events

July 20, 2015

/*-->*/ How to Use Live Interaction Technology to Create Successful, Memorable and Enduring Experiences.90% of event professionals see engagement as...

Magazine

Power Up with Proteins!

Kathleen Stoehr

July 16, 2015

Protein, a center of the plate darling, has always been desired due to consumer interest in basic nutrition and healthful lifestyles. Among them,...

Food & Beverage

Ingredients 2 each seasoned and seared diver scallops 2 oz (hand full) baby arugula (drizzled with extra virgin olive oil) 5 slices fresh peaches 2 Tbsp fresh peach puree 1 Tbsp balsamic syrup (or reduction) Method 1. Lay down peaches in a row, add the dressed arugula. 2. Sear both scallops in a hot pan, about 1-2 minutes on each side. 3. Place on plate and add the peach puree and the balsamic.

Magazine

As Seen In...Chicago

Kathleen Stoehr

July 15, 2015

Mid-May welcomed the return of the National Restaurant Association (NRA) show and Catersource was there to scout out a few companies and products, as...

Magazine

Just say no

Jon Wool

July 15, 2015

Success means learning to say “no.” This was the topic of a presentation by a noted business leader at a conference I recently attended. Nevertheless...

People

Jon Wool

July 15, 2015

Jon Wool is the president and owner of JHW Hospitality Consulting and is part of the Catersource Consulting Unit (CCU). He can be reached at jon@...

Weddings

Analyzing your wedding marketing and PR

Meghan Ely

July 14, 2015

I'm going to share a secret with you: the only way to know if your wedding marketing and PR is working is to create and stick to plan for capturing...

Business & Operations

They go together: sales & marketing

Michael Rosman

July 13, 2015

While technology continues to change the landscape of the sales and marketing world, you may not want to ditch the landline just yet. Clearly, 21st...

Food & Beverage

SoCal Succotash

Keith Lord

July 09, 2015

We're just one month away from The Art of Catering Food in Salt Lake City, where culinary professionals from around the world will gather to discover fresh ideas and inspiration to enhance their catering operations. Registration is limited, so make sure you register early to reserve your seat at this intimate, culinary-focused event! Week 9: SoCal Succotash For a refreshing vegetarian side option, mix up this farm-to-table bean salad for a delicious protein-filled summer dish

Magazine

Culinary Lookbook 2015

Catersource

July 09, 2015

We are in the final weeks of planning for the Art of Catering Food in Salt Lake City, UT (August 10–12), so fine food and the wonderful products that help each chef achieve the results they expect are very much at the forefront of our thoughts. To that end, we asked those who advertise in Catersource magazine to provide us with a product from their companies they feel is crucial to the success of any chef. In addition, we are offering a couple of great recipes.