February 2008

FEATURES

Cover Story | Innovation & Inspiration
An equal mix of learning and teaching is necessary for caterers to rise above the pack and truly shine. Find out how these top 24 caterers show off their innovative ideas, and where they go to get inspired.

Phila Hach
As a caterer, innkeeper, restaurateur, event planner, television personality, flight attendant and the author of 14 cookbooks, Phila Hach’s culinary accomplishments are endless, which is why we’ve selected her as the Catersource Lifetime Achievement Award winner for 2008.

Dare to be Tempted
Producers of the Tuesday night Fabulous Showcase Event at World Market Center give you a tempting look at the food, décor and entertainment that you’ll experience at this one-of-a-kind event.

SPECIAL FOCUS

2008 Sponsors | Stars of the Show
For the 2008 Conference & Tradeshow, we depend on this circle of proven suppliers to work behind the scenes, delivering top-quality products on time so we can focus on the Catersource Conference & Tradeshow.

DEPARTMENTS

Starters
The latest tips and trends for caterers.

Selling | If You Don’t Sell It , You Can’t Cook It
Mike Roman’s new book is an advanced guidebook for caterers to use in the pursuit of increasing their selling skills. Our “biased” book reviewer gives you a sneak peek inside the book, complete with excerpts and scripts.

Ask the Expert | Trend/Countertrend
It’s hip to contradict, according to Robyn Waters, trend expert and keynote speaker at the 2008 Conference & Tradeshow. Robyn discusses how caterers can put countertrends to work for them.

How To | Motivate Your Culinary Staff
In this challenging labor market, David Peake offers seven ways to motivate your culinary staff, which can also help you retain them.

Caterer to Caterer | Great Food is No Longer Enough
Lynn Buono, owner of Feast Your Eyes, Inc., shares her ideas for getting guests moving and connecting with chefs, bartenders, servers and other guests by adding action buffets to her parties.

Conference News | Vegas Loves Caterers

Recipe | Superfruits, Super Simple
Executive chef Jon Polcyn of Restaurant Associates develops an antioxidant-rich main course using blueberries and skirt steak.

Catersource Voices

Publisher’s Letter | Nan Hildebrandt

Business Outlook | Carl Sacks

Forum |Carl Jones

Roman’s Opinion | Mike Roman