November 2008

FEATURES

All-Natural Nuptials
In one of three green-themed feature stories, learn how New York-based catering company Le Moulin LTD executed a wedding reception that was environmentally-friendly from the first detail to last.

Cooking Good
Two catering companies use their culinary skills to help two very different groups in need, with one caterer helping flood victims while another teaches the basics of catering.  

Green Machine
Caterers who have gone green are really committed to running an environmentally-friendly business. Some are already reaping environmental rewards while others are looking to future benefits as the green movement continues to take root.      

 SPECIAL FOCUS

Tabletops | Tables of Content
Create a beautiful tabletop with the latest colors and styles of china, stemware, centerpieces, table linens and lighting

Computer Software | Going High-Tech
A look at the newest computer software and net-based services designed specifically for the unique needs of caterers

DEPARTMENTS

Starters
The latest tips and trends for caterers

On the Market
Hot new products designed with food service in mind  

Behind the Cover | Environmentally Engaged
Culinary Crafts shows off with a picture-perfect zucchini dish at a green wedding reception

Accent on Venues | Golden Opportunities
Tough venue competition in the Bay Area

From the Chef  | A Spirited Discussion
Get some sobering advice on how to best cook with spirits

In the Spotlight | Mr. Garlough Goes to Washington
An Illinois caterer will represent small businesses in Washington, DC as a new member of the US Chamber of Commerce’s Board of Directors

Selling | Testimonials Make Sales
Using a variety of low- and high-tech methods, let your customers do the talking when it comes to promoting your catering business

Conference News | Survey Says…
Post-conference survey participants find out sometimes, all you have to do is ask

REGIONS

East | The Osborn
Keeping catered events fresh and interesting for more than 20 years

West | Twelve Baskets Catering
Delivering more than brides expect.

Midwest | Thomas Caterers of Distinction
Impressing businesses one drop-off lunch at a time

CATERSOURCE VOICES

Letter from the publisher | Nan Hildebrandt
The Fall Flurry | As the seasons change, the excitement builds

Marketing | Meryl Snow
Leaving Las Vegas | The knowledge brought home from Vegas is a vital part of marketing your business

Forum | Carl Jones
Eco Location | As the green movement takes root, some US cities and caterers are greener than others

Business outlook | Carl Sacks
Occam's Razor | An ancient precept can help today's managers

Roman's Opinion | Michael Roman
Practice What You Teach | Rehearsals and hands-on training can help sharpen your business performance

IN EVERY ISSUE

ICA Dish
From the International Caterers Association

NACE pages
From the National Association of Catering Executives

ON THE COVER

Caterer: Culinary Crafts | Salt Lake City, UT
Food Styling: Executive Chef Adam Jones
Photography: Keith Westerberg