July 2006

Features

Elegant Events - 12
It’s the personal touches and attention that make an event something especially elegant.

Freeze Event - 22
The Catered Affair produces an event with
flair for a demanding audience.

The Food Network - 36
Customers know more about food—or at least think they do—because of the programs they watch on the Food Network.

Special Focus

ICA 'dish' about catering - 34
A look at catering Heaven and Hell.

NACE pages - 42
News and ideas from the National Association of Catering Executives.

Appetizers - 58
Start your event off right, with the help of prepared products made just for caterers.

Buffet Equipment - 66
From chafers to trays, an array of products to help you display your food.

Departments

Selling- 26
Raise your prices the stealthy way

Regions/Canada - 30
Paradise Catering operates as an independent unit at McMaster University.

Updates - 47
The New York Times confirms it: Square plates are in.

Regions/South - 48
Lupton’s Catering keeps it all in the family.

Regions/East - 50
New York Hospitality Group grew
out of Peter Herrero’s dream.

Regions/West - 52
Duck Duck Mousse offers Victorian charm in downtown Santa Monica.

Product spotlight - 54
Designer uniforms, flavor essences, shelf-stable soups for foodservice and a new grapefruit flavored vodka.

Recipes - 64
Chef Michael Giletto introduces the concept of Dagoshi: sushi with a Sicilian influence.

Regions/Midwest - 81
Catering in a convention center and sports arena is a challenge.

catersource voices

Letter from the publisher - 4
Our magazine gets great reviews from the experts–caterers.

From the chef - 28
Chef Jerry Edwards offers ideas for wine dinners that can add to your bottom line.

Business outlook - 33
The meal-preparation business allowed one caterer to increase revenue.

Event planning - 44
Get in on the RFP process of local businesses to win more event contracts.

Roman’s opinion -84
Answering the phone promptly and pleasingly is crucial for making sales.