Dishin’ Out The Scoop - Industry Information


This is What Happens When You Centralize Your Catering Costs

By Leor Bareli, Ubeya www.ubeya.com You’ve just closed an event. A fantastic event. The execution went smoothly, the presentation flawless, the venue left spotless and your staff have headed home. Now what’s left if for you is to calculate, review and organize how much you’ve spent and how much you’ve earned. This may sound like …

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Finding Staff & Staff-Pay Balance 101

By Clint Elkins, SB Value www.wegrowvalue.com In the catering industry, our expenditures tend to fall into two categories: tangible costs, like that of ingredients and kitchen equipment, and intangible costs, like transportation fees and staff pay. When you send employees to work an event, that cost is based on a number of factors, including their …

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Three Ways to Prevent Cash Flow Issues as a Caterer

Three Ways to Prevent Cash Flow Issues as a Caterer By, Michelle Loretta, Sage Wedding Pros The ebbs and flows of cash can be one of the most challenging aspects of being a business owner. Also, for catering companies, it can seem like one month you’re flush, and the next you’re poor as a pauper. …

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Layouts for Corporate Meetings

Layouts for Corporate Meetings By Sandy Hammer, AllSeated Planning a corporate meeting can seem easier than social functions, as the décor tends to be minimal and you generally only have to work with one space. However, corporate events carry their own set of guidelines to follow and it’s important to keep them in mind while …

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Covering Catering Costs without Sacrificing Quality

Covering Catering Costs Without Sacrificing Quality Clint Elkins, SB Value www.wegrowvalue.com Something that all caterers have to be conscious of is keeping your food costs in check while ensuring that you’re operating above simply breaking even. It’s easy to think that you’ll cut costs here or there as you see fit, but you have to …

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