How Top Chefs Manage Employees

How Top Chefs Manage Employees

Leadership is an essential skill for any manager, but especially for those who operate in the kitchen. A chef’s team must be trustworthy and committed to producing top-tier cuisine in a style that resonates with the brand, all while limiting waste and striving for efficiency.

We spoke with top chefs from around the country to learn more about their management style and how it translate to a hectic catering environment. Here’s what they had to say.

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How Food Costs and Staffing Come into Play When Creating Quotes

How Food Costs and Staffing Come into Play When Creating Quotes

Developing an accurate prospective quote requires careful planning to ensure you are doing right by your client. Overcut your quote and you might lose them to a competitor; undercut it and you may find your client disappointed when the final invoice turns out to be higher than expected.

Let’s look at a few ways to ensure your proposals are crafted with detail and precision. 

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Prepping for Catersource: How to Make the Most Out of Attending

Prepping for Catersource: How to Make the Most Out of Attending

As we gear up for Catersource 2019 in beautiful, historic New Orleans, we can’t help but to reflect on the reason for the (conference) season – continuing education, putting in the coveted face time with your partners, and making industry connections. For the catering industry, this is the must-see event of the year, and the benefits are immeasurable.

With any conference, it’s crucial that you take the time to prepare, whether that’s packing the essentials or simply doing your research on the featured exhibits.

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3 Creative Categories to Consider to Save Money on Food

3 Creative Categories to Consider to Save Money on Food

As we dive head-first into February, we’re continuing to see a primary focus on fresh ingredients and creative menus. However, as our clients become more experiential in how they approach food and beverage, it can leave those in the catering industry wondering how they’ll be able to afford to keep up. However, the demand for innovation and sophisticated palates doesn’t necessarily mean we need to splurge at every turn. In fact, there are quite a number of ways to creatively cut costs while still delivering the quality food that clients are seeking.

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Winter Reading & Listening List

Winter Reading & Listening List

For most of us, winter is the start of the off-season – a time when business slows down and we can finally take a breath after a busy year. While everyone certainly deserves a break, that doesn’t necessarily mean that you have to take a break from continuing your education.

Doing so doesn’t require that you take a full-on educational course, just take advantage of resources that you have right at your fingertips.

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