March 2006

Features

Signature Weddings - 10
For this important event, clients want service that is up close and personal.

Conference Report - 24
Education, products— and fun—at catersource 2006.

The Banquet Team - 58
Behind the scenes at a banquet venue.

Special Focus

ICA News - 32
The “dish” about catering.

NACE pages - 44
News and ideas from the National Association of Catering Executives.

Desserts - 65
End your meals with a Wow!

Linens - 71
With great colors and new textures, linens help create the mood you want.

Departments

Marketing - 20
Invitation-only parties for clients help Salsa Caterers & Events increase its business.

Regions/South - 28
!exclamations catering grew in careful stages.

Regions/Midwest - 30
The Georgetown is a family business looking for new opportunities.

Regions/Canada - 38
Gourmet Cuisine is growing with its community.

Selling - 40
What questions are going through your potential client’s head?

Updates - 44
Healthier food is in—if it tastes good.

Regions/East - 46
The Cleaver Co. leads the way in sustainable agriculture for catering use.

Regions/West - 48
Vault Catering Company had to develop a business to occupy their very big space.

Pricing - 51
Steve DeAngelo shares his tactics for pricing products.

Product spotlight - 54
Creative soups for foodservice use; custom cups in smaller quantities and more.

catersource voices

Letter from the Publisher - 4
Thanks to our sponsors, who care about caterers.

Business Outlook - 17
Carl Sacks advises on when to diversify your business.

From the Chef - 34
Chef Jerry Edwards offers new twists on first-course dishes.

Event Planning - 68
Ginger Kramer crosses the communication divide between caterers and event planners.

Roman’s Opinion - 76
Caterers face many challenges—and that’s why they’re lucky.