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Business & Operations

Going from a One-Man or Woman Band to a Full Orchestra Conductor

Bill Hansen

April 19, 2016

My catering staff calls me the “Maestro” since I lead our catering symphony through the daily catering concerts. That doesn’t mean I don’t get my...

Business & Operations

Handling Last-Minute Bookings

International Caterers Association

April 19, 2016

We all know how it goes—a client calls, asking if maybe, just maybe, you could help them out with a drop-off tomorrow, an event at the end of the...

Business & Operations

What? Is That All We Made Last Year? Part Two: Consistency Equals Big Money

Sandy Korem

April 19, 2016

One of the hardest things to accomplish in off-site catering is the ability to have consistent food at events. Why? The food is either par baked at...

Magazine

Feeding the whale

Michael Rosman

April 18, 2016

In my second year of business, I received a call from Mary, who wanted us to cater a luncheon for 500 people at The State House in Boston. It was a...

Magazine

The 12 components of sales excellence

Meryl Snow

April 01, 2016

Those who enter the special events industry are a unique breed—they have a passion for celebrating the moments in their clients’ lives with flair and...

Magazine

I Object! Objection Overruled!

Alan Berg

March 30, 2016

One of the most misunderstood aspects of the sales process is the objection. Those of you who are not natural sales people hate objections. You see...

Magazine

March | April 2016 issue of Catersource magazine

Catersource

March 28, 2016

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Business & Operations

To Grow or Not to Grow: That is the Question

Jennifer Taylor

March 22, 2016

While growth is generally a welcome result of your efforts, it has to come at the right time for it to be a successful step in a new direction. The...

Consulting

It’s Your Business – You Tell It What to Do

Michael Rosman

April 11, 2016

We have previously discussed my theory that as caterers, we should not automatically take any and all events that are presented to us. The late Mike...

Consulting

How Not To End Up Like Chipotle

Michael Rosman

April 04, 2016

Food service professionals are of course aware of the Chipotle disaster, and we can debate forever whether the company’s response to their food...