The biggest thing you can do is develop a strong employee base for the big events. Temporary help is expensive and these costs are reflected in your margin. With a large list of available employees, you have the opportunity to keep...
Great idea. Change the direction since we all basically agree that the physical menu is important. And this is indeed the catering forum. Great thoughts by all.
I am dissapointed when a customer asks me to drop a catering menu in...
There is a new restaurant not far from my home. While waiting to get a haircut, I browsed there menu. It was right next door. The menu was enough for me to comment to my wife that I would like to try it soon. The clever descriptions...
It's often unrehearsed. The staff and training qualities of the staff can differ from event to event. Always surprises. But for me............it is loading, unloading, loading then unloading the truck.
I agree. There are many other ways to make a difference. One way is to teach. We really need to develop and nurture the young professionals coming out in the business. But this is another post. But if you were to read the RFT's...
Yep, you definetely have the take on St. Louis. Spaghetti Houses are the rage. Interesting review on Spaghettaria Mama Mia in the Riverfront Times this week, Corky's offspring. Not very complimentary as value seemed to be on the mind...
I was lucky while in San Francisco to catch a presentation by Michael Chiarello, owner of Tra Vingne in Napa Valley, author of The Tra Vigne Cookbook and host of his own cooking show on PBS.
Chiarello gave a most impressive talk...
Along my lengthy road to unlimited knowlege, I had the delightful experience of working in management for S&A restaurant Corporation out of Dallas. They owned and operated 200 or so Bennigan's restaurants. It was the early 80's...
You have a pretty broad question here. The French pretty much influenced every part of the culinary world prior the boon of nevouex cuisine in the late 70's early 80's--where a lot of the younger aspiring chefs in the states thought it...
