The Total Party Planning Blog

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Just Like Mom Used to Make: Why Caterers Are Sneaking Extra Nutrition into Their Food and How They Do It

John Cohen | February 21, 2016

One of the things I hear moms talk about a lot is the sneaky ways they add extra nutrition to their food – right under the noses of their picky eaters. I’ve heard of everything from grating carrots into marinara sauce to pureeing veggies and adding them to cupcakes – anything to get a little…

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A Cultural Gem for Bahamian Dining in Nassau

John Cohen | January 24, 2016

It was recently on a cruise with my family when I discovered a real gem in Nassau, Bahamas. It’s called the Lukka Kairi.

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Computica Inc. Names Jim Israel New COO

John Cohen | January 12, 2016

Ashland, VA – John Cohen, founder and owner of Computica, Inc., recently brought consultant and former catering executive Jim Israel on board as the company’s new chief operating officer. Mr. Israel has been brought on to oversee the company’s next phase of development, which includes updates to the Total Party Planner catering software, as well…

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Can Zero Waste Initiatives Be Profitable for Caterers? Part 3

John Cohen | January 12, 2016

In part 1 and part 2 of “Can Zero Waste Initiatives Be Profitable for Caterers?”, Total Party Planner has taken a look at the problems of food waste, food packaging waste, and other kinds of material waste in the food industry. We’ve also talked to two caterers, Chowgirls Killer Catering in Minneapolis and Saucy By…

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Your New Winter Catering Menu: New Twists to Favorite Seasonal Food

John Cohen | December 9, 2015

Ready for some new twists to traditional winter food after our piece on fall foods and catering? We’ve got your new winter catering menu with new twists to favorite seasonal food. Some people can’t get enough of #PumpkinEverything in the fall and winter! But if you aren’t one of the people in that category, cooking…

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Can Zero Waste Initiatives Be Profitable for Caterers? Part 2

John Cohen | November 24, 2015

In part 1 of “Can Zero Waste Initiatives Be Profitable for Caterers?”, we heard from Chowgirls Killer Catering in Minneapolis, where zero waste initiatives and sustainability are built into their business model. They’re successfully diverting 97% of their waste from landfills by doing things like getting food from local farmers and producers who deliver the…

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Can Zero Waste Initiatives Be Profitable for Caterers? Part 1

John Cohen | November 11, 2015

Food waste has been a serious problem in the food industry for decades. And the material waste created from packaging and serving food just compounds the problem. But can zero waste initiatives be profitable for caterers? Are there reasonable solutions to food waste and trash in the food and catering industries? Waste is a problem…

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Breakfast Catering: Solutions to 4 of the Most Common Breakfast Problems

John Cohen | September 17, 2015

Corporate breakfast catering has become so predictable. Mini muffins. Danishes. Bagels. Maybe some yogurt cups or fruit. Juice. Coffee. Carbs. Sugar. This is the breakfast that results from managers either lacking imagination or ordering breakfast from a fast-casual restaurant. But we know YOU can do better with your breakfast catering, which is why we’re here…

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Pieces of the Marketing Puzzle: Choosing the Best Ways to Advertise Your Catering Company

John Cohen | September 16, 2015

The good news: There are so many great ways to advertise your catering company these days! (Thanks, Internet!) Bad news: There are so many ways to advertise your catering company these days – how do you choose? Here’s an easy guide to help you sort through the pieces of the marketing puzzle so you can…

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Want New Business? Make Each Client Your Wingman.

John Cohen | September 10, 2015

Everyone knows how dating works. You see someone you like, and you ask your friends, “Do you know that person? How do you know them? What do you know about them? Will you mention me?” Any kind of information can make it easier to approach that person and increase your chances of success, right? That’s…

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