May 2006

Features

Outdoor catering - 10
Ideas for upgrading—and up-selling—outdoor events.

CATIE Awards - 24
This year’s winners tell how they did it.

Beautiful buffets - 34
Winners from catersource 2006.

Catering Chef of the Year - 41
Jon Riley of Different Tastes in Boston.

Special Focus

ICA news - 30
The “dish” about catering.

NACE pages - 46
News and ideas from the National Association of
Catering Executives.

Vegetables - 63
More than just side dishes.

Portable cooking - 69
Manufacturers have products that let you do your best off-premise cooking.

Departments

Selling- 19
Use these seven scripts and increase your sales.

How do you…? - 48
What do you say when clients ask to provide food for an event?

Regions/South - 50
AVS catering copes with a changing marketplace.

Updates - 52
The popularity of shrimp and a
new degree program.

Regions/Midwest - 54
Catering by Michael’s grew from a Wienie Wagon to a major operation.

Regions/East - 56
Sodexho operates the catering at Lycoming College.

Regions/Canada - 58
Daniel et Daniel enjoys success.

Marketing - 66
Logos represent the spirit of your company.

Product spotlight - 77
New cocktail essences, a way to keep food fresh, a beautiful tabletop, single-serve spread and food carriers.

catersource voices

Letter from the publisher - 4
We can learn from winning caterers.

Business outlook - 17
Business was good in 2005.

From the chef - 20
Chef Jerry Edwards offers ideas for creative entrees.

Event planning - 32
Things to remember when using tents.

Roman’s opinion - 80
Let customers “kick the tires” of your catering.