May 2004

Features

Catering outdoors - 14
Preparation and flexibility are the keys to creating a successful event, rain or shine.

Elegance in the wild - 22
Joy Wallace Catering brought elegance to an Everglades setting.

The perfect kitchen myth - 30
Caterers make the most of the space they have, even when it’s small and inconvenient.

Special Focus

Hors d’oeuvre - 44
Hors d’oeuvre give caterers, their clients and the client’s guests a chance to try something a little different.

Portable equipment - 52
A variety of products make catering on the road easier.

Departments

Caterer profile - 8
David Martin developed a catering company from the restaurant his grandmother started.

Marketing - 29
Clients love the idea that they’re getting a discount. Make yours creative.

Caterer’s recipes - 36
Salads and marinades that go light on oil, but not on taste.

Selling - 40
Tips for being successful at cold calling.

Ask the experts - 42
How do you know you’re getting the right prices? Ideas for summer desserts? When should you decline a booking?

Smaller markets - 51
Barrack’s Cater Inn operates in central Illinois.

On-premise catering - 59
Tom Thees knew he wanted his own facility, so he created The Pinnacle in Toledo, Ohio.

New products - 60
Classic stock, software to schedule your staff and events, an elegant chafer, a new shape in china and sugar-free flavored syrups.

catersource voices

Letter from the Publisher - 4
Outdoor catering has its challenges but offers great rewards.

Business Forecast - 13
There are predictable decision points in the catering company life cycle.

Shelley’s Biz Buzz - 39
Coffee imported from Vietnam, a major barbeque event, planning via internet, and low-carb cocktails.

Roman’s Opinion - 64
Being a good business person means being a good person.