As the great Yogi Berra once said, “It’s déjà vu all over again!”

After stunning the industry two years ago with the release of its revolutionary Version 9.0 – and following up with last year’s amazing Version 9.5 – Caterease Software is ready to turn heads once again.

“Caterease Software is preparing the release of Caterease v10,” the industry-leading software company announced recently in a statement. “This remarkable update introduces hundreds of new tools and enhancements to our already feature-rich application.”

According to the statement, the new Caterease release includes such powerful enhancements as comprehensive shift management for labor and staffing; Prospect Manager customer proposals; equipment/packing list tracking tools; colorful, dynamic themed program skins; enhanced scheduler/calendar features; new, advanced pace reports; an improved direct-data Quickbooks interface module and a new Online Ordering option – just to name a few.

“Our customers have come to expect a lot from Caterease updates,” says George Kopriva, Caterease Director of Operations, “and Version 10 certainly does not disappoint. In addition to a number of high-profile enhancements, Caterease users are going to discover a variety of more subtle improvements to help them simplify their workdays. Features like ‘Default Menu Item Quantities’ and ‘Proportional Quantity Linking’ make menu selection even easier than it already was, while other handy new tools continue to streamline the data-entry process.”

Perhaps even more extraordinary than the new version itself is this software company’s unique policy of providing its updates completely free of charge. “Any user with an active Maintenance Plan gets more than just free tech support,” Kopriva explains. “He or she also gets all Caterease updates absolutely free. The entire process is automatic, and can be performed with just a couple of mouse clicks!”

It’s no wonder that this remarkable company stands alone as the leader of the catering and event management software industry. Even Yogi himself would be speechless.

Stop by Booth 709 at the Catersource Show for a demonstration of Caterease v10.

Catersource thanks those that have registered for the 2009 Catersource and Event Solutions Conference & Tradeshow and we can't wait to see you in Las Vegas!

We ran a special registration promotion for those that registered before the end of September: 50 names were drawn to win a copy of If You Don’t Sell It, You Can’t Cook It! by Mike Roman.

Congratulations to the winners of this drawing:

Mark Andersen, All Occasions Catering/Bubb’s BBQ, Big Bend, WI
james Barrack, Barrack’s Cater Inn, Peoria, IL
Mary Beasecker, Mrs. B’s Catering, Phill, OH
Sarah Bree, Vood Services, Inc., Milwaukee, WI
Lauren Bromberg, Smokey’s Catering, Stoneham, MA
Kellie Bryson, A Catered Affair, Nashville, TN
Pam Casto, K&I Catering, Gallipolis, OH
Sinead Corcoran, J. King’s Food Service Professionals, Holtsville, NY
Linwood Dame, The Dame Company/Linwoods, Owings Mills, MD
Darren Diaz, Olympia Catering, Tampa, FL
Eileen Doherty, The Copper Pot, llc, Jordan Village, CT
BJ Duft, Herban Feast Catering, Seattle, WA
Diane Eisenhauer, Events of Excellence, Sunnyvale, CA
Ronald Gallucci, Gallucci’s Catering Co, Bonney Lake, WA
Daphna Givati, Party Sensation, Port Washington, NY
Susan Green, All Occasion Catering llc, Knoxville, TN
Kelly Hoeppner, Simply Thyme Catering, Vancouver, WA
Edith Jakobs, Opulence Catering and Event Management, Toronto, ON
Tim Keegan, Fiorella’s Jack Stack Catering, Kansas City, MO
Violy Kitts, Your Grate Escape, North Tazewell, VA
Cheryl Klassen, Klassic Catering, Abbotsford, BC
Muriel Laroy, Laroy’s Hall Corp, La Salle, MI
Kim Lauria, Elegant Touch, Altamont, NY
Kelvin Lewin, Select Service Caterers of Fine Foods Inn, Kitchener, ON
Bernd Liebergesell, The Westin St. Francis Hotel, San Francisco, CA
Jean Little, Little Edibles, Paducah, KY
Carolina Lujan, Hotel Valencia Riverwalk, San Antonio, TX
Michel Malecot, The French Gourmet, San Diego, CA
Ted Marketos, Garden State Food Group, Newark, NJ
Doug Mason, Drooling Dog BarBQ, Colfax, CA
Roy Mazzoleni, Remo’s Catering, Pittsburgh, PA
Keith McCredie, The Madison Concourse Hotel, Madison, WI
Jodie Moore, The Madison Concourse Hotel, Madison, WI
Brenda Newton, Chef Christopher’s Catering, Westmoreland, TN
Eliott Peacock, Herban Feast Catering, Seattle, WA
Randy Peters, Randy Peters Catering and Event Planning, Citrus Heights, CA
Carol Petersen, University of Northern Iowa, Cedar Falls, IA
Jim Petro, Triple Fresh Catering, CoatesVille, PA
Ethel Pila, Edibles By Ethel, Tampa, FL
Kim Pitchford, Dine By Design Catering, llc, Santa Rosa Beach, FL
Susan Plank, Greenspoint Catering, Longmont, CO
Brenda Robinette, Robinette & Company Caterers, Seabrook, TX
Cherie Rutherford, Just 2 Perfection Events and Parties, Long Beach, CA
Linda Sample, A Thyme to Cook, Inc., N. Stonington, CT
Norma Schaefers, Tachi Palace Hotel & Casino, Lemoore, CA
John Schiltz, Lake Elmo Inn, Lake Elmo, MN
Karen Short, By Word of Mouth, Parklands, South Africa
Jill Umbarger, Sarah’s Cafe & Bakery, Wildwood, MO
Brian Wada, Kamaaina Service Inc. Catering, Waipahu, HI
Josh Woodall, Chef Christopher’s Catering, Westmoreland, TN

Winners will receive a personal email with details on how to claim your prize by the end of November. If you are a winner and do not receive this email, please contact us at 877.932.3632.

Press Release – July 22, 2008 – For Immediate Release

Catersource Magazine, a National Trade Publication for Professional Caterers, selected a Photo Submission from Omaha based catering company, Catering Creations, to grace the Cover of their July/August 2008 Magazine issue. Photo Submissions were accepted from Caterers all over the U.S.A. to compete for 6 cover spots on the 2008 Catersource Magazine. The winning Catering Creations’ photo subject was Baja Crab Salad inside a Fried Tortilla Cone. This bite sized hors d’oeuvres is made up of Cheddar-Jalapeno and Spinach Tortillas fried into a petite cone shape and filled with a Zesty Baja Crab Salad topped with sliced chive and served standing in a bed of multi-colored lentil beans. Food Styling and Presentation for the Photo is credited to Jeff Snow, Owner and Executive Chef of Catering Creations. Photography credit goes to local photography company, Something New Productions. The Photo appeared on the cover of the July/August 2008 Magazine issue and an article about Catering Creations, the event where this photo was produced, and a recipe for the Baja Crab Salad in a Tortilla Cornucopia appear inside the magazine in an article titled: “Behind the Cover – Creative License”.

Jennifer Snow, Co-Owner of Catering Creations stated, “We are absolutely thrilled to have been chosen for the Cover of the Catersource Magazine! Catersource has been such a great resource to our company for many years! We know the caliber of caterers that competed for this cover shot. This is an audience of people we consider to be more than our peers, but the people we look to for ideas and advice. I’m not sure we can even describe the true honor this brings to us to win a competition amongst this amazing group of talented caterers across the country. We have always looked to Catersource Magazine as well as the Caterer’s from their Advisory Board as the leading experts in the catering industry. We are absolutely ecstatic that they are using something that we produced to show and teach to other caterers.”

Catering Creations (www.CateringCreations.com) is a full service, off-premise caterer approved for many local venues such as: Durham Western Heritage Museum, Scoular Ballroom, Joslyn Castle, Henry Doorly Zoo, and Scottish Rite Center, among many others. They cater to a wide variety of events such as wedding receptions, corporate cocktail functions, fundraising galas, and a wide variety of other events. Jeff and Jennifer Snow are the owners of Catering Creations. Jeff Snow is the company’s Executive Chef and is a graduate of the Culinary Institute of America in Hyde Park, NY. Prior to owning Catering Creations, Jeff Snow was best known in Omaha for his 10-year stint as Executive Chef of the French Café in the Downtown Old Market from 1992 to 2002.

Catersource Magazine (www.catersource.com) is America’s leading and only independently audited national trade publication for professional caterers. Catersource Magazine explores all aspects of catering and delivers the latest education, products and industry news in each issue. Their target audience includes professional caterers from coast to coast. Catersource Magazine is the nation’s largest catering-specific trade publication with a distribution of 25,000 copies all over the world to some of the top producing companies in the world such as ARAMARK, Bon Appetit, Sodexho, Compass, and Walt Disney World.

Something New Productions (www.somethingnewproductions.com) is a local wedding photographer and production company that will document your special event with amazing attention to detail and with a great focus on customer service.

Contact:
Jennifer Snow
Owner, Catering Creations
Phone: 402-558-3202
Email: info@cateringcreations.net
Website: www.cateringcreations.com


See the cover and story by clicking the link below.



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August 1, 2008


For the third year in a row, the Catersource Tradeshow has been announced as one of the winners of Tradeshow Week’s Fastest 50, the list of the 50 fastest-growing tradeshows in the United States and Canada.

The annual TSW Fastest 50 honors those shows that experienced the greatest growth in terms of net square footage over the preceding three years. All 50 winners will be honored during a weekend celebration in Baltimore in November.

The Catersource Conference & Tradeshow has doubled in size each of the past three years and is expecting 7,000 attendees and 1,000 booths at the 2009 show in Las Vegas.

For additional information on TSW fastest 50 list, visit www.TSWFastest50.com.

Contact:
Pauline Hoogmoed, Conference Director/CEO
pauline@catersource.com

Nan Hildebrandt, VP Marketing/Publisher
nan@catersoruce.com


Catersource Magazine, Conference & Tradeshow
612.870.7727
877.932.3632

www.catersource.com

August 18, 2006


catersource Tradeshow takes top honors

The catersource Tradeshow has just been announced as one of the winners of Tradeshow Week’s Fastest 50,
the list of the 50 fastest-growing tradeshows in the United States and Canada.

The annual TSW Fastest 50 honors those shows that experienced the greatest growth in terms of net square footage over the preceding three years. All 50 winners will be honored during a weekend celebration in Boston in November.

The catersource Conference & Tradeshow has doubled in size each of the past three years and is expecting 3000 attendees and 600 booths at catersource 2007.

“catersource has been the best run and most congenial show experience. Every bit of our time was filled with activity and business.” - Brand Design Source

“Unlike other shows, catersource attendees were all potential. We were impressed!” - Hormel Foodservice.

The catersource team is putting the finishing touches on catersource 2007 to be held in Las Vegas
January 29-February 1, 2007. This truly is The Greatest Gathering of Caterers in the World.

For additional information on TSW fastest 50 list visit www.TSWFastest50.com.

Contact:
Pauline Hoogmoed
catersource Magazine, Conference & Tradeshow
612.870.7727, ext 117
612.870.7106 - fax
phoogmoed@catersource.com
www.catersource.com


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March 19, 2008

LAS VEGAS--Three chefs representing the National Association of Catering Executives won the 2008 catersource “Kitchen Contenders Chef's Challenge,” an event held in conjunction with the annual catersource Conference & Tradeshow held last month at the Las Vegas Hilton.

The third annual competition featured nine teams of 27 chefs who regularly work in all segments of the foodservice industry. Each team prepared an hors d’oeuvres in two stages: for the competition, and for service at catersource’s Welcome Reception. They were judged by a group of professional chefs in the hotel kitchens as well as by conference attendees in a “People’s Choice”-style voting during the reception.

The Judges’ winning team included: Joe Alfano, executive sous chef at Universal Studios Orlando; John Walsh, executive chef of Chef’s Expressions, Baltimore; and Christopher Windus, executive chef of Chef Todd English’s Bluezoo, located at Walt Disney World Swan and Dolphin Resorts in Orlando, FL.

Dubbed “The Ace of NACE Team,” the trio won First Place in the Challenge with their Seared Duck Breast with an Herbal Ras El Hanout Crust, served on a Purple Pea Custard Square and finished with Australian Candied Ginger, Fresh Orange and Carrot Juice Foam.

Along with eight other teams, The Ace of NACE Team prepared their hors d’oeuvres for the competition on Sunday, February 24, in the Las Vegas Hilton catering kitchens. The next day, Monday, each team prepped and plated 3,000 of their hors d’oeuvres for service at catersource’s Welcome Reception. Students from the Le Cordon Bleu College of Culinary Arts and the Culinary Training Academy, both in Las Vegas, assisted each team.

Each of the nine teams was the center of attraction during catersource’s Opening Reception. Teams decorated 15-foot spaces using creative themes and the latest designs. As the conference attendees—more than 4,000 fellow caterers from across the country—entered the ballroom, they were given poker chips with which to vote on the team display station they liked best.

Teams included chefs from colleges and universities, hospitals, corporate dining, the military and professional catering companies. Each team was given a “mystery box” of ingredients supplied by sponsors: Allen Canning (canned and frozen vegetables), Berry Plastics (mini serving pieces), Cargill (meat, eggs, oil and salt), Maple Leaf Duck, Rastelli Foods (pork loin), SupHerb Farms, Tablecraft Products (smallwares) and Uncle Ben’s (classic risotto).

Four professional chefs evaluated the teams on taste, presentation, timing, sanitation, organization, use of “mystery box” products and amount of hors d’oeuvres produced. Judges included: Robert Meitzer, associate instructor at Johnson & Wales University, Denver; Kitti Sanderson, chef and culinary specialist for U.S. Foodservice in Las Vegas; John Calloway, corporate executive chef for Modern Mexican Restaurants, Denver; and Denise Rosettani, executive sous chef from the Culinary Training Academy, Las Vegas.

The judges chose The Ace of NACE Team as tops in the competition, while attendees voted for “The IMCEA Culinary Commandos.” IMCEA, the International Military Community Executives Association, is one of catersource’s sponsoring partner associations.

The Commandos included: Walter Cade, general manager/executive chef at U.S. Army Garrison, Korea; Roger Disbrow, executive chef for U.S. Army FMWRC Branded Restaurants, based in San Antonio, TX; and John Hero, executive chef/F&B supervisor for the U.S. Air Force Academy in Colorado Springs, CO. The trio communicated via e-mail prior to the event and met for the first time in Las Vegas.

Contact:
Nan Hildebrandt
catersource Magazine, Conference & Tradeshow
612.870.7727, ext 105
612.870.7106 - fax
nan@catersource.com
www.catersource.com