January 2005

Features

Trends for 2005 - 10
Caterers share their ideas about everything from business practices to luscious food.

High-Protein Entrées - 19
Smoked fish, eggs and soy offer alternatives for creative meals.

Environmentally Conscious Catering - 38
Steve DeAngelo shows that being “green” can be as good for your bottom line as it is for the environment.

Special Focus

ICA News - 34
The dish for 2005.

Decorative Dishes - 46
Round is square, and square is the new standard, in a rainbow of colors.

Salads - 57
Fresh greens, baby vegetables and caviar to top it off.

Departments

Caterer Profile - 24
Sharon Snuffin proves that those who teach, also can do.

Technology - 30
Embedding the words and codes that will bring customers to your website.

Selling - 37
Making a sale is all about personal connection.

From the Chef - 40
Make sure the chef is a part of your sales team.

Management - 44
How to raise prices when your costs increase.

Ask the Experts - 52
Trans fats explained, what to ask for a deposit, what to do when brides ask if their friends can “help” cater the event.

Product Spotlight - 60
Easy-clean transporters, beautiful knives, avocado tips and an easy-clean grill.

Marketing - 63
Use a newsletter to stay in touch with customers.

catersource voices

Letter from the Publisher - 4
How caterers help each other.

Business Forecast - 32
Carl Sacks shares six things he learned last year.

Shelley’s Biz Buzz - 55
Caterers moving, opening new ventures and winning awards.

Roman’s Opinion - 64
Mike’s three keys to success in 2005.