July 2005

Features

From lemons to lemonade - 10
Caterers share their stories of disasters that almost happened, but with ingenuity—and a little bit of luck—turned into successful events.

CATIE Award winners - 20
The nation’s top off-premise caterers reveal some of their creative secrets.

Magical events - 28
It’s not the fantastic décor or the outstanding food; it’s knowing your client that can make an event become magic.

Special Focus

ICA - 38
The “dish” about catering.

Displays - 57
From beautiful serving pieces to chocolate fountains to chafers, products that make a buffet special.

Departments

Profile - 34
Planning, planning and more planning is the secret to success for Lynn Buono and Skip Schwarzman of Feast Your Eyes.

From the chef - 40
Jerry Edwards tells how to create balance in your menus.

Selling - 43
To succeed, you need to analyze your competition.

Marketing - 46
Doing good is its own reward, but it can have benefits for your company as well.

Event - 50
Promoting his banquet space, Charlie Palmer showed off trends in catering with the help of key suppliers.

Recipe - 54
An elegant baron of veal with a dry porcini rub.

Catersource Voices

Letter from the publisher - 4
We all remember the close calls. They can get our hearts racing—but they make for great stories afterward.

Business outlook - 45
Brides love them—and we hate them: tastings. Can we do away with them?

Shelley’s Biz Buzz - 49
Honors for Kathy G.; a new team member for Wolfgang Puck; NACE hires a director of education; Cornell brings in a director of alumni affairs.

Roman’s opinion - 68
Our business sometimes seems as if we’re just putting out fires all the time, but if you want to succeed, you have to light a fire—under yourself.