January 2008

FEATURES

Trends
Go all out or keep it minimal? Exotic tastes or local specialties? Or both? For every trend, there’s an opposite. The important thing is to remember your customers and their motivations.

Catersource ideas in action
Apples Catering of Minneapolis put to use ideas gleaned from Catersource conferences and Catersource magazine. Find out how and what new ideas you can look forward to at Catersource 2008.

SPECIAL FOCUS

Creative cocktailing
Ideas for interesting ways to make and serve cocktails that will impress your clients and their guests.

Pizzazz!
Special presentation elements that can add Wow! to an event.

DEPARTMENTS

Updates
Why small plates are good for you, top kosher products, and more.

Product Spotlight
Portable kitchen units, new bar syrups, fly protection, dark chocolate cocoa, Kobe Beef and candy in desserts.

Regions International | Agnus Dei Traiteur
Agnus Dei Traiteur started with simple lamb barbeque, but today it’s not only one of the biggest caterers in Montreal, it’s a trendsetter.

Regions West | Beacon Hill Events
Beacon Hill Events in Spokane, WA, offers simple and rustic elegance just a few miles outside the city.

Regions South | Duvall Catering & Event Design
Duvall Catering & Event Design in Charleston, SC, re-launched recently to reflect the company’s broader scope and more contemporary services.

Regions East | Avalon Nursing Center
At Avalon Nursing Center in Newcastle, PA, catering is a tiny part of the foodservice operation—but the operators have big vision.

Regions Midwest | Alan’s Catered Events
Alan’s Catered Events in Indianapolis uses local products—some from the owners’ garden—and great customer service.

From the Chef
Customers today want it to be all about them, to have catered events that are unique and give them exactly what they want—not just what you want to offer.

Do it Better
Shelley Pedersen tells us why sometimes it’s important to back away from the computer and offer a personal touch.

Selling
Resolved: To improve your sales techniques in 2008. Mike Roman tells you how to do it.

Event Planning
Ginger Kramer-Timms reminds us that sometimes there’s a fine line between hostility and hospitality.

Service Arts
Brian Palazzolo, a master of both the martial arts and the serving arts, offers ideas on training and leading staff.

VOICES

Publisher’s letter | Annette Lee

Business Outlook | Carl Sacks

Forum | Carl Jones

Roman’s Opinion | Mike Roman