January 2004

Features

One for the Record Books? - 9
Take seven caterers, 33,000 invited guests, and a perfect day in Chicago and you have Teacherpalooza, perhaps the largest private catered event in the United States.

Catering Trends for 2004 - 16
This year should see healthier food, catering as entertainment, increased security and more mergers of catering operations. Mike Roman and catersource members tell what they
think the major trends will be.

Vendors and Caterers - 28
Making the relationship work. Vendors and caterers are more than just merchants and customers. If they work together, they can be more successful and provide better products for the catering client.

Special Focus

Seafood - 34
From lobster to catfish, seafood options can create excitement at an event—and new products mean less fuss for caterers.

Disposables - 48
The new generation of disposable products offer attractive options for tabletops, service and storage.

Departments

Recipes - 22
These flashy recipes take some effort, but they’re worth it.

Ask the Experts - 38
How can you plate up quickly? What’s the difference between a service charge and a gratuity? How can a smaller caterer get better prices on food?

Technology - 40
Jeffrey C. Dircken of Integrated MediaWorks, Inc. describes how the catersource website became more useful for visitors.

Caterer’s Profile - 42
Jim Horan took a college sideline and created the largest catering company in Chicago.

Management - 52
Start with contract language that protects you while it makes things clear to your clients.

Marketing - 53
Larry’s Markets in Seattle uses postcards to remind business clients that they can plan ahead for summer picnics—or for next week’s box lunch.

Sales - 54
Clients don’t like guarantees, but you can be creative with a guarantee policy that gives you a competitive edge.

New Products - 56
Invitations that look as if they are custom-made, without the fuss or expense.

Pricing - 58
Cost-Plus Pricing works well for events when the client isn’t sure what the final number of guests will be.

Smaller Markets - 60
Mike Roman suggests strategies for winning business and making a profit in smaller markets.

catersource voices

Letter from the Publisher - 4
The new year starts out with a big catersource convention and other exciting catering events.

Shelley’s Biz Buzz - 47
News from Baltimore and Florida, and a tribute to Frank Spinarski.

Business Forecast - 63
The economy’s aftereffects are still showing in the catering industry, but Carl Sacks predicts that 2004 will see
a return to solid growth.

Roman’s Opinion - 64
Mike suggests caterers take some time to reflect on their current businesses and where they would like to go in 2004.