Wednesday, August 17, 2011

Sample Copy for Contracts/Agreements #1- Count & Guarantee

These are simply educational examples of possible contract language. Don’t use any of these clauses without approval from your attorney.

Customer Count and Guarantees
a) The number of guests listed on this contract shall be paid by the customer, even if the number of guests served is lower than the guaranteed number.

b) All costs are based on the guarantee given. However, a customer may reduce the given guarantee by up to 10 percent, as long as the customer notifies ABC Catering of the reduction more than 72 hours before the event.

c) Caterer has extensive experience in determining and preparing the correct amount for each menu item for the guaranteed group size. It is our custom to prepare enough extra to feed groups that eat more than the usual amount of food. However, in no case are we required to have extra food for numbers higher than the guarantee given.

d) Customer agrees to pay additional, at the agreed per-guest price, for any guests that increase the guarantee, even if the food is available.

e) If the final guest count is 10 percent greater than the guarantee, an additional 10 percent service charge will be paid by customer to cover the extra burden placed on the staff at the event.

f ) Customer agrees that the caterer will retain all foods and beverages remaining at the conclusion of the event that have been brought by the caterer.

g) The final count, or guarantee, is due seven business days in advance of the event. Following the final count, the number may not be lowered, but may be raised. A 15 percent surcharge may be added to cover additional last-minute expenses of acquiring added food and beverages for the additional guests.

h) To facilitate our ordering, we require your confirmed minimum number of guests ten (10) days prior to your event. This number may not be decreased. Our quoted prices reflect current market conditions for food and services. Menu substitutions may be made of equal or superior quality without notice due to product availability.

i) A confirmation of the guest count shall be made no later than fourteen (14) days prior to the event date. Thereafter, the number may be increased at the quoted per person cost, but not decreased. (caterer) will be prepared to serve a maximum of 5 percent over the guaranteed count. Additional place settings will be charged at an additional $6 each. Children under age 10 and vendors will be charged 50 percent of the menu price and given a special beverage rate. All food and beverage must be purchased from (caterer) and consumed on the premises.

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Tuesday, August 16, 2011

A Very Unique Hiring Video!

My long time friend LeAnne Schwartz from LA Spice catering and events in Los Angeles sent me this link. It is a rather interesting video that a restaurant uses to hire part-time servers. I just think it is very creative (if you like this kind of stuff like I do) and perhaps this type of concept could be used to hire part-time event staff.

Also, if you check out their website you will see their very concise and useable employment application for those who watch the video to use.

Here it is:

Thanks LeAnne!

Monday, August 15, 2011

A Solid Preflight Proposal Checklist

Before a proposal is sent to a prospect, it should be reviewed by at least one person other than the one who wrote it. In this manner, most of the silly and sale-losing errors may be caught. Items for your checklist should include:

a) Are all the parts enclosed?
b) Are the buyers’ names spelled correctly?
c) Is the date correct on all company records?
d) Is the day of the week included with the date?
e) Has the menu been approved by the chef?
f) Has the price been figured correctly?
g) Is the buyer aware of what they are paying for menu, staff, rentals, etc.?
h) Is the buyer aware of all additional and potential additional costs?
i) Has the salesperson used words that will be understood and/or liked by the buyer?
j) Has the deposit been requested?
k) Has the buyer been told how to pay the deposit?

What other items should be on the checklist?

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Sunday, August 14, 2011

Saturday, August 13, 2011

Discussion Points For Your Next Meeting - #2

 This is the second of several posts that are being presented with some of my newest "original" thoughts that hopefully will offer my readers the opportunity to stretch their minds and creativity. I am continually thinking about new ways to understand the process of selling catering. So, please review these and discuss their possible meanings with your fellow team members or with yourself in the privacy of your own mind.

1. Every script and gesture needs to delineate the selling goals and advance towards a successful sale.

2. Selling is not lecturing.

3. Sell the event that they envision, but protect them from making mistakes.

4. Musicians practice four hours each and every day. When do salespeople practice?

5. Taking on challenges that are impossible to solve is what makes people greater!




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Friday, August 12, 2011

News: I'm Helping An Amazing Marketing Company - NuphorIQ!


I had a great day yesterday getting to know the team of marketing professionals at NuphorIQ located in Elk Grove, IL (a suburb near O’Hare Airport). NuphorIQ is “a creative agency” specializing in creating, designing, and establishing marketing programs for all sizes and types of catering companies.

I’m excited to announce that I am now working with NuphorIQ in a consulting/advisory capacity to assist their marketing team in developing cutting-edge marketing programs for catering companies that wish to increase their share of business in their markets.

I’m very impressed with the skills and creativity of the NuphorIQ marketing team. They understand what catering is all about! Over the last seven years, these professionals have been the in-house marketing division of Tasty Catering. Tasty Catering’s growth has been stunning, even through the recession because of the marketing strategies of the NuphorIQ team.

Some of our readers will remember that NuphorIQ had a booth at the last Catersource conference. This has resulted in more and more caterers becoming aware of their abilities to help caterers increase their business and profitability. Go to their website and check out their success story. Here is the link: http://www.nuphorIQ.com/

I’m proud of my decision to join the NuphorIQ marketing team as a consultant/advisor and I’m looking forward to helping their catering customers achieve amazing success. So, if you are seeking to start or enhance your marketing contact me and I’ll share more of the reasons why I’m positive that NuphorIQ is the way to go for any of your marketing needs from website development to newsletters and much more. You can reach me at my new email address: mikeroman@cateringguru.com


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Thursday, August 11, 2011

CateringGuru.com - another way to reach me!

The first thing you need to remember is that Mike Roman (that's me) is still involved with Catersource even though I've sold my controlling interest to the very cool professionals at UBM of London. I will be teaching six educational sessions at Catersource 2012, assisting in the Opening Ceremonies, hosting a breakfast along with Meryl Snow, and a bunch more. I just won't be working as hard as I have done for the last twenty years behind the scenes! This is a very good thing.

The next thing you should know is that I am moving ahead with my continued consulting, training and public speaking activities under a new company which I've named CateringGuru.com, Inc. This is in addition to my work with the new UBMCatersource team of professionals which actually, except for ownership, is still the same amazing team of people we've had at Catersouce for the last five years!

You can expect the same level of quality education, events, and customer service at both Catersource 2012 and Catersource Magazine as you have become used to over the last years. In fact, Catersource 2012 will be the best conference and tradeshow we've ever offered.

I (and Bernice) am very happy with the new relationship with UBMCatersource. I get to do what I love to do best... teach, with less pressure and less work! I also get to pursue some new opportunities and have more time for travel with Bernice. In addition to continuing my consulting with caterers, I am planning to consult with some vendors and suppliers to help them develop and sell their products to the catering industry.

So, as far as I'm concerned, I have much to look forward to. I will be keeping my involvement in the growth of UBMCatersouce while having the joy of growing my own new business interests! Feel free to give me a shout using my newest email address: mikeroman@cateringguru.com.

We are happy & relaxed!

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Tuesday, August 9, 2011

A Unique Website Idea From Esprit Event Catering


Spoke this morning with Ellen Vaknine of Esprit Events Catering in New York City. After reviewing their website, I was happily struck by the page that contained the info below. Please review and decide if some similar concept might be good for your website.

CATERING DEMYSTIFIED - 
HOW TO TALK WITH A CATERER

Selecting a caterer should be fun, not stressful.  The more you know about how a caterer works, the easier it will be to interview caterers.  With that in mind, we're providing this "cheat sheet" for your reference.

WHAT YOU NEED TO KNOW FIRST:  

From a caterer's perspective every event is slightly different based on the venue, the guest count, the service style and the client's special requests.  Therefore, there are certain questions that any good caterer is going to ask you - and if you've already had a chance to think about these issues, it will save both of you time -

"What type of event are you envisioning?  A formal plated meal, family-style or buffet?  For a reception - do you want a combination of passed hors d'oeuvres and stationary items.  Do you want live stations where a chef prepares guests' selections to order?

"Have you already selected a venue?

"What kind of bar do you want - wine & beer, a full open bar, champagne?

"Are there are specific themes you want to incorporate into your event - whether they be ethnic cuisines, colors, flavors, or another special theme that you have

"Approximately how many guests do you expect?  If children are in attendance, do you want a separate menu for them?  Will they be seated intermingled with the adults or in their own section?

WHAT YOU NEED TO ASK THE CATERER 

* How many years have you been in the catering business?
* Do you have sample menus with pricing that I can see?
* Do you offer a kid's menu for the younger children?
* What's included in the catering price, and what do you price separately? (food, beverages, service, centerpieces, linens, china, chair covers, other rentals, etc.)
* How do you charge for liquor; straight per person, or per the bottle?
* What is the ratio of staff to guests?
* How do you price your staffing and gratuities?
* Can we make an appointment for a bar mitzvah food tasting? Is there a change for this?
* Will you provide us with a complete and signed catering price list that also includes your payment/cancellation policy?
* When do you require the final bar mitzvah head-count?
* Do you have liability insurance?
* May we speak to one of your recent Bar Mitzvah catering client?

Here is the link for this page on Esprit Events website: http://www.espritevents.com/CateringDemystified.html

The Three Traps of Closing a Sale - #3

When it comes to closing sales, catering people can be their own worst enemies. They may spend too much time thinking about the wrong things when preparing for their sales presentations. Here are some ideas to correct your thinking and avoid the traps that exist while closing a sale.

Trap 3: The decision to buy is first made in the mind of the salesperson.
If salespeople think that they can’t or shouldn’t make a sale, then they won’t. If they think that the fences are too far away for their talent to hit the ball over, then they won’t. If they think that the shopper isn’t going to buy today then they won’t sell anything until tomorrow. It’s just that simple.


What most salespeople do is size up a shopper as soon as they first meet. The salesperson looks at the way shoppers dress, the cars they drive, the houses they live in, the jewelry they are wearing.
This is how they decide if the fences are too far away. In this career-killing trap, salespeople determine too quickly that there is no chance of selling a particular shopper today. Even worse, many salespeople believe that the majority of shoppers are “just looking” and don’t plan on buying today.


A professional, knowledgeable, caring sales talent understands that most shoppers are going to purchase from someone sooner or later. In the sales winner’s eyes, sooner is today and the reason they are going to buy today is the salesperson’s ability to “see” the sale in their own eyes first. The fences are never too far for these winners; they will hit home runs!


The salesperson earns the right to close a shopper with the time and energy that he or she has invested. Shoppers must let salespeople explain their prices and procedures for reserving a date. It’s the price they pay for the energy and education we provide to them. Closing shouldn’t be a chore for the salesperson.
When it’s done by skilled salespeople, it can be a beautiful thing—even a work of art (performance art)—when undertaken by skilled salespeople. The best salespeople are always expert closers—and yet have the most clients who love them!




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Friday, August 5, 2011

Discussion Points For Your Next Meeting #1

This is the first of several posts that are being presented with some of my newest "original" thoughts that hopefully will offer my readers the opportunity to stretch their minds and creativity. I am continually thinking about new ways to understand the process of selling catering. So, please review these and discuss their possible meanings with your fellow team members or with yourself in the privacy of your own mind.


1. When selling you are working with someone you really don’t know much about you must make instant assumptions based on what you see, hear, and feel in your gut.

2. Great salespeople are perfectionists in disguise. They actually act not in control while being totally in control of the situation.

3. Salespeople get shoppers to reevaluate their situations.

4. The best sales come form a series of unpredictable problems that are solved by the salesperson.

5. Keep your selling scripts the same and steady, but experiment with your actions, style and energy.

6. You need to get your shopper “thinking” not just listening.





Sunday, July 31, 2011

Ten Days On The Road!

I'm back in Chicago after giving my educational sessions in San Antonio (for IMCEA), Dallas (for ACF), and Reno (for NACE). Glad to be back home. I also made a quick consulting stop overnight in San Francisco!
The wonderful professionals I met at all three conferences were a delight. I had lengthly and spirited conversations with many attendees. What is always great is to see so many Catersource alumni attending these conferences. It should also be stated that NACE, ACF and IMCEA are all active business partners at the annual Las Vegas conference.
The only problem I had during my trip was the 4500 foot altitude in Reno along with a lot of flight delays because of weather. Flew Southwest all the way except for United from Reno to San Francisco. In my view, the staff on Southwest care a whole lot more than on other airlines!
For some reason I didn't get many photos of the trip - the one below of Jerry and Julie Edwards makes up for that, since any photo of them is equal to five other photos of anything. That's because Julie Edwards is in the photo along with Jerry! Here they are!



Saturday, July 30, 2011

Stacy Schwartz - A Job Searcher and Her Thoughts

Stacy Schwartz is a very neat person.She believes in herself, our industry, and in working very hard. Below you will find an article she wrote about her experiences in trying to get employment in the hospitality world. Why should you read it? Stacy's views below represent a real-world report on what thousands of unemployed professionals are experiencing. Everyone should be reminded on how lucky they are to have current employment or, if you are unemployed, to know that you are not alone in your search.


If you have a comment or a job offer please contact Stacy at slschwartz27@yahoo.com. 



HOSPITALITY- A LOST ART
by Stacy Schwartz
Merriam-Webster’s online dictionary defines hospitality as, “The friendly reception and treatment of guests or strangers,” or “The quality or disposition of receiving and treating guests and strangers in a warm, friendly generous way.” It was those words that made me realize my true calling in life.

As far back as I can remember, I’ve strived to make others happy, as something I gain joy in is seeing the satisfaction cross the face of another person.  I found myself caught up in the world of “Southern Hospitality” in 2002 when I left cold, boisterous New York for the warmth and comfort of South Carolina to begin my college career. I immediately found myself mesmerized by the change of pace and attitudes I soon encountered. The politeness of new friends, teachers, and even strangers was uncanny. It was even expressed in their state motto, “Beautiful Places, Smiling Faces!” I soon felt that maybe my current major of Business Administration was too broad and my creativity and passion would get lost in the shuffle of corporate America. After my first Hospitality class I was sold. I transferred to the College of Charleston, where Hospitality & Tourism Management was a new, up and coming major; this was right up my alley, an industry that was devoted to allowing individuals to express themselves and make others happy! It seemed almost impossible. And I came to realize creating memories truly is an art, whether it is event planning, serving, or simply providing guests with a great stay.

Upon completion of my degrees, I moved further down the coast to see just how far “Southern Hospitality” really stretched. Unfortunately, the charm of Charleston, SC did not quite reach Fort Lauderdale, FL’s hotel atmosphere. Here in Florida it was transplanted Northerners with that sense of urgency rather than the laid back, easy going lifestyle I had grown accustomed to. I also found that to many, their jobs were just that jobs; they lacked passion and drive. I soon found myself returning to NY to once again begin my career, when I learned a polite attitude and friendly smile would not pay the rent.

This is when my long-term love affair with the hospitality industry was rekindled; I fell back in love. I took on the position of Catering Manager, for a local company that I worked for in high school as an office assistant and banquet server. My personality shined and my creative ideas flowed like the wine we served at weddings! I finally felt as though I was helping make people’s dreams come true. After almost three years in my position, and the countless smiles that were put on people’s faces because of my hard work, I felt as though it was time to move on and expand my career and bring my energy elsewhere.

My former boss taught me so much about the industry and is the reason I knew that there was much more to strive to become. So with her support, and with the support of my friends, and family, I made the decision to leave my small town of Newburgh, NY to broaden my horizons and begin a new life in New York City, Philadelphia, or DC. This is when the passion began to drain, when ironically I tried so hard to keep it in. Although, the economy has taken an extreme hit, people are still getting married, still finding ways to go out to eat, and business professionals still have to travel, right? Wrong. This is when it occurred to me, that the industry seems as though it has lost sight of its own definition.

For the past 9 months, I have sent out hundreds and hundreds of resumes and e-mails, countless online applications and cold calls, and have had a few dozen in person or phone interviews. Upon making my decision to move and move forward, I knew times were tough, but also knew that I am a determined and hardworking individual, with over 10 years in the industry, 3 of them in a management position, and in my eyes, young and ambitious- would be an asset to any company.

Unfortunately, I soon found out this was far from true. Being extremely detail oriented, I kept track of every e-mail, application and phone call. The amount of responses from companies in these three major cities floored me. For every ten resumes or applications I sent, I received one response. Never the common courtesy (that I thought this industry once stood for) of a phone call back, not even an automated e-mail from nine out of ten places! Interviews have become second nature to me, almost as if I hit the play button; my answers and stories were always spot on and I was continuously told how impressed and interested each company was with my background and enthusiasm, yet I never received so much as a call to say they would not be selecting me. A handful of times I would receive a typed postcard from major hotels saying I had not been chosen for the position, how very hospitable of them to publicly pass along the message.

In today’s society almost all business professionals have access to their e-mail on their phones, but apparently don’t have the time to respond to a hungry young professional, a potential asset to their company, but have the time to catch a game of Angry Birds or update their Facebook status. I too was once in a management position and I learned early on that the key to a successful business is both follow through and the relationships you are able to build.

The companies I had once longed to be a part of made me lose sight of my beliefs. The ability to smile, and be proud of a company, that once stood for something so wonderful, has now abused the term, “Hospitality”. For me at least, the young woman once so encompassed by a magical, smile making industry, the term hospitality has lost its meaning.

Although, I also possess a degree in Business Administration, I still am drawn to this business. I am drawn to the art of making people happy, and have faith that deep down others feel the same. Maybe they too, are ready to bring back a term with such meaning.  

NOTE: Stacy, thanks for sharing your thoughts - the best of luck in your search.

Friday, July 29, 2011

"New" - The Most Important Marketing Word

Catering as a business is like most businesses in that it follows a path from beginning to end. The business “life cycle” for caterers usually starts with a dream... which moves into the launch ... followed by growth ... reaching a plateau... which is often the beginning of the decline.


One of my observations is that many caterers seem to think about or plan their strategies over a very short term. They might plan on a day to day, weekend to weekend, week to week, or month to month basis. But, I believe I’m pretty safe in saying that very few caterers plan or think about their businesses in longer terms than a month. The simple truth is that catering is a business of putting out fires, which makes it difficult to find the time to plan for the future.
If you are one of those who does longer term planning that I congratulate you! If you fall into the category of “let’s get through this weekend” category then my views below may be of interest. However, first you need to make some attempt to decide where you fall in the catering “life cycle” path.
When you read the last sentence didn’t it become immediately clear to you that you really hadn’t thought about the launch, growth, or plateau phases of your business’s life cycle? Take a moment. Where are you - launch, dream, decline, plateau, or growth?
Here’s the good news. It really doesn’t matter much which of the phases a catering company is in. In catering, and in the minds of most of your clients, you’re only as good as your last production. In my view, this is why so many caterers continue on with their “growth” and “plateau” phases for many years. Clients simply fall in love with their caterers and stick with them.
I know what some of you are thinking. Why then do caterers suffer declines in their business and/or close their doors? The answer doesn’t lie in the caterer’s production or presentation. The enemy for any caterer is the perception of “old”. The path to decline is simply “the same old same old”. Or the way to keep your company growing is “fresh” and “new”.
One of the best ways to cheat the decline phase is to begin again! Create a new division, a new concept, a new company, a new logo, a new department, a new service motto or anything else that will bring you face to face with what your customer is seeking – to work with an “up-to-date” and an “in” caterer.
In catering “status quo” is out. Your clients are expecting a continuous offering of new themes, menus, foods, service ideas, pricing concepts, display equipment, and guarantees from your company. The caterer’s job is to learn about everything new in order to keep their business on the growth path. It really isn’t that difficult to offer new, once you realize that the answer lies in the simplicity of not worrying so much about putting out fires in your business as much as lighting one under you.

Wednesday, July 27, 2011

A Psychologist Can Help

How do you, the owner or highly placed manager of a catering organization, know if a candidate you’re interviewing will be a positive, neutral or negative addition to the company culture? How will this person, if hired, react to your management style? Will the new hire add to the growth of your business, or crash and burn because of pre-existing flaws, hidden agendas or incompatible personality.


I recommend that catering companies of any size actively seek the answers to the above questions by hiring trained psychologists during the process of selecting new key staff for their companies. I think most owners agree that the normal hiring interview process doesn’t always give you answers to many important compatibility questions.


While consulting, I’ve seen that often the people in charge of hiring key staff are themselves flawed. When I say that they are flawed, I don’t mean that they aren’t fine managers and owners, just that they don’t have the kind of training that will help them identify which candidates are most likely to succeed on the job. When it comes to hiring managers or chefs, those doing the hiring need to realize that the number one reason for the failure of these new hires will be simple incompatibility between the new hire and the existing culture or beliefs of the company, staff and management.
Caterers have often told me that a new hire didn’t work out because the person changed his or her attitudes once hired, or because the new employee just wouldn’t “fit in with the way I run my business.” I don’t believe these new employees changed; they had the same attitude all the time but the owner didn’t pick it up during the interview process. These kinds of attitudes lay hidden and need the skills of a trained psychologist to uncover.
Several of my consulting clients have increased their success in hiring winners by using a professional psychologist to do an interview with a key candidate before a final decision is made. The psychologist is able to probe deeper into the thinking and attitudes of the candidate, uncovering any incompatibilities that will adversely affect your business. Hiring a professional also takes a lot of pressure off the interviewer.
When it comes to hiring key catering leaders, getting the opinion of a psychologist helps pave the way for long-range success and growth. It just makes sense: Caterers should spend their time doing what they know best—not becoming their company’s Dr. Phil!

Friday, July 22, 2011

IMCEA's Annual Conference - San Antonio


This week I was a speaker at the annual IMCEA educational conference held in San Antonio. The International Military Community Executives Association (IMCEA) members are foodservice professionals that work for the U.S. Government in the five branches of our military – Army, Navy, Marines, Air Force and Coast Guard. In essence these fine people are part of one of the largest groups of caterers anywhere.

I enjoy speaking for the IMCEA simply because they work for our amazing men and women that protect our freedoms and make the ultimate sacrifice to our nation. My presentation was 90 minutes in length and was called “Enhancing Special Events”. If you would like a PDF of my presentation, simply email me at mikeroman@mac.com with a subject line IMCEA.

Kent Cummins, CMCE - Executive Director IMCEA
The Executive Director of IMCEA is Kent Cummins. CMCE who has become a solid friend of mine. Kent has owned restaurants, done catering, and was and still is a professional magician. Several months ago I mentioned to him that my first attempt at making money as an entrepreneur was my business (when I was twelve years old) called “Mike The Magic Kid”. Yes, silly now, but I was able to learn a few basic magic tricks to work as an entertainer for birthday parties, etc. I actually made some spending money! Also, I enjoyed being on stage.

CLICK ON PHOTO FOR LARGER IMAGE



So, when I arrived in San Antonio Kent presented me with a fun package – my own “Mike The Magic Kid” magician’s kit containing a bunch of magic tricks. You can see by the photo that Kent really went out of his way to have some fun with this project using Photoshop to place my head in a tuxedo and top hat! Great job Kent! It should also be mentioned that Kent has operated “Magic Camps” for children learning about the wonderful world of magic. Thanks Kent.

Note: The IMCEA is a business partner of Catersource and helps make our annual conference in Las Vegas a great success!

Wednesday, July 20, 2011

Our Info Appears On Another Blog

Check our one of my posts being posted onto another foodservice blog "Catering & Me".

http://cateringandme.blogspot.com/2011/07/interesting-info-from-others.html

Harry Spivak, an old friend, has a very neat blog - check  back with it from time to time.

Cartewheels Catering: A Very Cool Website


While in San Antonio I called my long time friend Debbie Stein owner of Cartewheels Catering in Kerrville, TX. To find her phone number I simply Googled her website - I was blown away by her very cool and powerful website. Above is one photo for weddings that really excited me for its' creativity.

Friday, July 15, 2011

Post Exchange Catering Launches “Feeding Love” Facebook Sweepstakes

Here is a neat promotion using social media from one of our Catersource Conference Alumni - check it out.


Atlanta - Atlanta, GA.- July 12th, 2011 - Post Exchange Catering, a local, family owned and operated company out of Atlanta, GA, has launched their Feeding Love Facebook Sweepstakes. Post Exchange Catering will be donating one book for every ten people who enter the sweepstakes on Facebook and will additionally be selecting one participant to receive a free Nook (Barnes and Noble’s Reading Tablet). 

How to Enter:

Step 1: “Like” Post Exchange Catering’s Facebook page at https://www.facebook.com/#!/PostExchangeCatering

Step 2: Enter the Feeding Love Sweepstakes on Facebook page at https://www.facebook.com/#!/PostExchangeCatering?sk=app_121121694568521 

Contest Details:

Contest will begin on Monday June 13th, 2011 and will run through July 24th, 2011. One winner will be selected at random to receive one free Nook. The winner will be announced on Wednesday, July 27 th and will be contacted via Facebook message with further information on how to receive their prize. 

Just by “liking” Post Exchange Catering on Facebook, a customer will automatically receive 100 of Post Exchange’s Rewards Points for their Rewards Program, which allows customers to receive gift cards to various commercial stores and restaurants or have the option of donating the money they would otherwise receive to a charity that Post Exchange regularly gives to.
By taking that relationship one step further, and choosing to enter the Feeding Love Sweepstakes, a customer will not only have the opportunity to win a free Nook, but chose to share the love even further and help Atlanta Children’s Shelter. 

###

About Post Exchange
Post Exchange Catering in Georgia has been successfully serving its corporate customers since 1993. Post Exchange offers corporate catering services for meetings, company picnics and holiday parties. In addition to serving corporate customers, Post Exchange serves local community organizations with donations each month. Every month Post Exchange donates one dollar from every order placed to organizations within their community. Known for their commitment to community and professional on time performance Post Exchange Catering serves the metro Atlanta area. For more information, view http://www.postexchangecatering.com/ .

Saturday, July 9, 2011

Dinner With Friends

The other evening Bernice and I had the pleasure of spending an evening with Amy Garrard, Director of Marketing for Tablecraft, and Elmer Martinez, owner of Gryphonmedia. We arrived at Prosecco restaurant in Chicago just before the city had a huge thunderstorm with hail.

Amy Garrard & Elmer Martinez


Amy & Elmer's companies both had booths at the Catersource 2011 Conference & Tradeshow. Tablecraft (tablecraft.com) has a creative line of tabletop equipment for caterers and Elmer's company does vehicle wraps and large graphics (gmedia.com).

Here are some photos of what we ate:




It was a great evening filled with story telling and a lot of laughter!




Friday, July 8, 2011

My New Addiction: Pawn Stars!

It just happened to me. If you've watched it then I don't need to explain. It is a fast moving highly interesting cable show that is about the "happenings" in a Las Vegas pawn shop. It is actually informative and teaches one how to bargain.

Check it out:http://www.history.com/shows/pawn-stars

Wednesday, July 6, 2011

Brigham Young University Catering

One of the most memorable consulting/training sessions I’ve ever done was with Brigham Young University in Provo, UT last May. They have two main brands – BYU Catering and BYU Food To Go.




I had never been to Provo before and was truly struck by the beautiful BYU campus with the magnificent Rocky Mountains in the background. Even more memorable were the people I meet over my three-day visit. The BYU campus has 30,000 plus students. Here is a paragraph form the BYU website:

Brigham Young University seeks to develop students of faith, intellect and character who have the skills and the desire to continue learning and to serve others throughout their lives. Established in 1875, the university provides an outstanding education in an atmosphere consistent with the ideals and principles of its sponsor, The Church of Jesus Christ of Latter-day Saints. 



Campus foodservice and catering at BYU is a combination of science and hands-on culinary talent. They make the vast majority of their menu items from scratch. The school operates one of the largest cook-chill operations I’ve ever seen – simply amazing. I watched (with hairnet in place) as thousands of fresh bagels and GALLONS of ice cream were being produced.



The culinary team is dedicated to taste and quality. While they have the same challenges that face caterers in general and college foodservice professionals in particular, I was very impressed with the catering team and the products and services they produce and serve.



One quickly realizes that the catering team is truly interested in success and happy guests. I saw the true spirit of hospitality in the eyes and actions of the catering team members. It was real and not just put on for my visit. During my meetings with the sales, operations, and culinary teams I quickly realized that they each understood the importance they played in creating memorable events for people.







One of the more unique experiences for me was when I casually mentioned at lunch that I hadn’t really had a chance to see or taste the catering teams range of menu items. What surprised me is that after a phone call was made to Banquet Chef Adam Jones from Catering Manager Kirk Rich requesting some samples for me to try, I was standing at a table filled with tasting plates within one hour of the call… very impressive indeed!



I’ve had the pleasure of working with many different college/university foodservice departments in North America, but BYU would rank in the top three that I’ve ever consulted with. If you are ever traveling to Provo and wish to see an amazing catering operation, please contact me.