November 2005

Features

Corporate catering - 10
Ideas on how to win and keep corporate business in your community.

How catersource can change your business - 20
For some people, the annual conference has been a turning point for their operations.

Highlights from the Summer Symposium - 24
Information, food and parties from Atlanta.

Creating teams that work - 28
Vision is the difference between having a staff and having a team.

From caterer to manufacturer - 50
Julie Boss needed a cake stand … and a new business was born.

Special Focus

ICA News - 34
The “dish” about catering.

Food-safe hot and cold equipment - 55
Products that let you do your best food, anywhere.

Chairs - 59
New styles, shapes, fabrics and colors for chairs.

Departments

Marketing -18
Cade Nagy uses DVD’s to tell his company’s story.

Recipe - 32
Avocado in an intriguing dessert.

From the chef - 36
Hors d’oeuvre ideas to start any event with style.

Smaller markets - 38
Country Gentleman Catering grew from a popular family restaurant.

Profile - 40
Holly Safford started catering because she didn’t really have a choice. Now she loves it.

Selling - 44
More ideas to charge up your sales staff.

Event - 46
An all-American barbeque on the banks of the Mississippi River in Minneapolis.

Product spotlight - 64
Pickles, single-serve items, chocolate delights, fillo products artistic glassware, lighting options and new serving bowls and trays.

catersource voices

Letter from the publisher - 4
catersource helps caterers on the Gulf Coast.

Business outlook - 53
Determining the right amount to compensate your salespeople.

Roman’s opinion - 68
Make sure you don’t “blink” at new opportunities.