September 2005

Features

Social catering - 10
Whether it’s a casual buffet or a high-end dinner, social (non-wedding) events give caterers a chance to show off.

‘Pop-up’ events - 18
How good can you be when the event books at the very last minute? Very good, say many caterers.

Wine catering - 24
Heidi McLain hopes to work with other caterers to create a wine experience.

Special Focus

ICA News - 40
The “dish” about catering; enter the 2006 CATIE Awards.

Wine, cheese and chocolate - 56
With wine, cheese and chocolate, who needs anything else on the menu?

Uniforms - 61
Manufacturers make products that offer elegance in the dining room and function—plus comfort—in the kitchen.

Departments

Profile - 26
Judith Williams brings “ethnic chic” to the Miami catering marketplace.

Selling - 34
Tips for developing new sales strategies.

From the chef - 36
Jerry Edwards offers some ideas for perking up your fall menus.

Technology - 43
The basics of email etiquette.

Marketing - 46
A website that gives corporate customers a “shopping cart” has meant thousands of dollars in sales for Kahn’s Katering.

Smaller Markets - 49
Barbeques were a natural as an offshoot of Parrett’s meat-packing company.

Management - 51
What do you do when a client asks for a refund?

Recipe - 54
A Sesame-Seared Ahi Tuna is part of Hilton Hotels’ healthy menu initiative.

Product spotlight - 64
Fizzy fruit drinks, serving bowls with lids, a functional table, insulated food carrier, soy sauce and a beverage dispenser.

Catersource Voices

Letter from the publisher - 4
Looking forward to the catersource Conference & Tradeshow in Las Vegas.

Business outlook - 30
When key employees have other clients, it can create problems.

Roman’s opinion - 68
Help your customers find a cost-value solution for their catering needs.