Build a Catering Program for Your Food Business
These days, for many kinds of food businesses, the proverbial retail business mantra of “Location, location and location” has morphed to “location, location, location and catering!” Catering can provide a meaningful added revenue stream for a good location and can become a literal revenue lifesaver for a less than optimal location. Continue reading ““Location, Location, Location…and Catering!””
A couple of months ago, I discovered a major collateral benefit of the FLAVORS culinary orientation. When we initially launched FLAVORS on its trajectory of world cuisine, we adopted three main guidelines:
- Seek out cuisines that are spice and flavor intensive.
- Offer menus that are lighter, less meat, butter and cream intensive and generally healthier.
- Offer Catering that can be more financially accessible with menu choices featuring less costly ingredients, where the keys to great flavor are in the green sourcing, regional spicing and sauces.
Continue reading “Catering in the New Era of Dietary Diversity”