Catering

What Does An Action Station Really Mean?

Posted by on Sep 6, 2012 in Catering, Menu Development | 0 comments

I have been asked many times to write menus where a client wants an action station. My question is always, what kind of action are you looking for? I get answers from “I want excitement”, “It would be fun to have a chef making something to order” and “I want something different”. Is there anything really different in any of these answers. These are basically calling signs for bringing a interactive experience of guests to the service staff and culinary team. In other words more of a dining expereince found in a restaurant verses a scripted planned meal...

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Today’s top four food trends

Posted by on Aug 10, 2012 in Catering, Consulting, Food, Menu Development | 0 comments

Today’s top four food trends

Are your menus ready for the fall. Ethinc Flavors, Local Ingredients and value added ingredients need to be brought to the forfront of you fall catering menus. Caterers are always competing against restaurant style menus. Don’t be behind the curve react to trends now instead of after the fact. Consultaning chefs are always there to help companies push the envelope and make your menus pop and give you that competitive edge. Read this post and think about the next steps for your menu programs.   Today’s top four food trends | Nation’s Restaurant News. Share this:PrintEmailPin...

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Minimize your catering menus.

Posted by on Dec 8, 2011 in Catering, Consulting, Menu Development | 0 comments

Fewer dishes on your menu done extremely well has always been a trade mark of great restaurants who flurish in good times and bad. As the economy as weeded out the operations with massive menus, smaller operations with clearly focused menu programs continue to succeed. Adding dishes to your menu just to get more customers can be very hazardous. If your menu is not focused on a theme or particular style you begin to create long term problems. When Tex-Mex cuisine started gaining popularity everyone jumped on the band wagon and quesadillas sprang up everywhere. Now they have become so common...

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