May 2005

Features

Outdoor Catering - 8
Whether it's a barbeque for thousands or an elegant dinner for a couple dozen, outdoor catering has special challenges and rewards.

Buffet Contest Winners - 18
Caterers were intrigued by the buffets 22 companies put together for catersource 2005 in Las Vegas.

Special Focus

ICA News - 34
The "dish" about catering.

Mobile Equipment - 45
Today' products let caterers take the kitchen on the road, with all the comforts of home.

Hors d'oeuvre - 55
Prepared hors d'oeuvre are available in a variety of flavors and styles that span the globe.

Departments

From The Chef - 22
Jerry Edwards shows us what's hot this year.

Smaller Markets - 26
Ceruti's Catering believes that employees are part of the reason it succeeds-and deserve to share in the rewards.

Event - 28
With just six days to make it happen, the Sawgrass Mariott Resort created a late-night, post-Super Bowl party with style.

Technology - 31
Ways to make sure your email gets read, not put in the trash can.

Management - 36
Tips for putting together a policy manual for your business.

Management - 40
The French Gourmet uses a combination of email and its website to attract wedding customers.

Selling - 52
Six axioms for sales success

Product Spotlight - 61
Tongs, beehive bowls, catering software and chocolate cups.

catersource voices

Letter From The Publisher - 4
Thanks to caterers who are willing to share their ideas with the rest of us-sometimes at a real inconvenience to themselves.

Buisiness Outlook - 17
As the economy improves, it may be harder to find good staff.

Shelly's Biz Buzz - 43
an insider at Donald Trump's weddimg; entertaining at a cooking school; cooking for a cause.

Roman's Opinion - 64
Find the passion in your staff and help them show it.