Dishin’ Out The Scoop
5 Tips for Changing Your Seasonal Catering Menu
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, …
Read MoreElection Season Etiquette: 10 Strategies for Catering in an Election Year
“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 …
Read MoreJust Like Mom Used to Make: Why Caterers Are Sneaking Extra Nutrition into Their Food and How They Do It
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 …
Read MoreA Cultural Gem for Bahamian Dining in Nassau
It was recently on a cruise with my family when I discovered a real gem in Nassau, Bahamas. It’s called the Lukka Kairi.
Read MoreCan Zero Waste Initiatives Be Profitable for Caterers? Part 3
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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