The Total Party Planning Blog

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The Importance of Customer Service for Caterers

Paige Brown | July 14, 2016

Customers are the backbone of every company. Without them, there would be no success. No employees, and potentially a discontinued product. With this being said, we strive to make our customers feel treated as the highest priority! It’s our job to listen to them, learn about their likes and dislikes, and make them feel like…

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The Cruise Ship Galley – Feeding the Thousands

John Cohen | June 22, 2016

When it comes to preparing breakfast, lunch, and dinner for 4,248 people every single day (day after day) you better know what you’re doing. It almost seems unfathomable from the outside looking in that it can be done. I always had a curiosity of HOW a cruise ship kitchen crew could feed that many people so…

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5 Tips for Changing Your Seasonal Catering Menu

John Cohen | April 8, 2016

If you haven’t already, now is a great time to rebrand your event menus and packages for spring with these 5 tips for changing your seasonal catering menu! (Or even if you have, don’t be afraid to take some of these ideas and give your menu one more little tweak!) Even if you’re a dependable,…

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Election Season Etiquette: 10 Strategies for Catering in an Election Year

John Cohen | March 9, 2016

“Isn’t working with the public fabulous? Especially when people start talking about politics! Everyone is so respectful of each other’s viewpoints and stays polite – even when they disagree!” –Said no one ever who works with the public That’s why today, we’re going to talk about conversation etiquette and election season etiquette: 10 strategies for…

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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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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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