Dishin’ Out The Scoop
Catering Success Tips – Streamline Manual Processes
Hey Catering Business owners! John Cohen here – Founder of TPP. If you’re struggling with manual processes, spreadsheets, documents and redundancies I want to share 4 quick ideas with you right now to help organize! Move everything from local drives to the cloud! Google Docs, Sheets, and Slides are great to keep your team collaborative …
Read MoreCaterers Helping the Community Combat COVID-19
COVID-19 was and continues to be especially challenging for the catering & events industry with lockdowns around the world forcing many caterers to make drastic changes to their operations in order to adapt to the new normal. Due to restrictions on the number of people that can gather indoors, many caterers have been …
Read More5 Tips for Your Catering Business Plan During COVID-19
5 Tips for Your Catering Business Plan During COVID-19 Are you a catering company feeling lost at sea during the continuation of the COVID-19 pandemic? While some areas are seeing re-opening of events, there is still a lot of uncertainty for our beloved catering community to navigate through. We can’t predict when our “new normal” …
Read MoreCentralize 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 …
Read MoreFinding 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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