July 2007

Features

Kitchens that work
Although there are guidelines for what should go where in a kitchen, the ones that work best are designed specifically for your team.

Selling
Don’t forget to highlight your kitchen when working with potential buyers

A hot ice palace
You can have the look of an ice castle, without the melting, using glass blocks available at your local home improvement store.

Catering to caterers
Cade and Ingrid Nagy put together the Intrigue! party for the catersource Conference in January. Now they are helping facilitate an even bigger catersource party for 2008.

Mystery Box Challenge
Everybody loves competitions—to watch or to be in them. The Mystery Box Challenge lets chefs from all aspects of the catering industry show what they can do.

Be on our cover
When catersource asked for photos for the January/February issue, we got so many beautiful images that we decided to do it again—for most of our covers in 2008.

Special Focus

Stations and Buffet
Products to show off your catering.

Departments

Beverages
Think about punch—including sangria—as the perfect beverage for catered events.

Forum
Tips from others on establishing a kitchen.

Product spotlight
Coffee urns, low-sodium bases, fork-knife combination, covers for chafers, frozen fresh herbs and more.

Updates
A guide to pairing wine with food, serving the former President, grape ideas and cracker competition.

Regions / West
The catering operation at San Juan College in Farmington, NM, has grown dramatically in just two years.

Regions / South
LowCountry Catering in Atlanta expanded from barbeque to casual weddings, with a bit of upscaling.

East
La Bonbonniere’s corporate catering benefits from the brand equity of a longtime retail bakery in Edison, NJ.

Regions / Midwest
True Cuisine in the Chicago suburbs started with home cooking classes, but now is a relatively high-end caterer focusing on corporate clients.

Regions / Canada
The catering operation at Coyote Creek Golf Club in Surrey, BC, went from being in the red to a successful business by focusing on service and quality.

catersource voices

From the chef
You can establish an off-premise kitchen in just 30 minutes—as long as you’ve done your preparation in advance. Chef Jerry Edwards tells you what to expect.

Publisher’s letter
Where are the lazy days of summer?

Business outlook
Technology is changing the kitchen equipment we rely on, sometimes in huge leaps.

Event planning
Ginger Kramer offers tips on minding your email manners and using proper “netiquette.”

Roman’s opinion
The job of a catering chef has more challenges than that of a restaurant chef, but these hardy culinary professionals are up to the task.