5-minute Hacks for Motivating Staff

5-minute Hacks for Motivating Staff

Teamwork is essential in the events industry, but it’s especially important in the catering world. After all, there’s a whole saying about having too many cooks in the kitchen. Ensuring that your staff remains motivated and committed to the job at hand is the key to a cohesive work environment and, in turn, a team that is driven toward success.

Let’s take a look at what the experts have to say about motivating a bustling staff in an ever-changing environment.

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How Top Chefs Break Down Food and Labor Costs

How Top Chefs Break Down Food and Labor Costs

When you’re running a business, you surely keep tabs on costs to get an idea of the profit that your company takes in from its work. While there are many areas in which to save, the two primary expense categories in catering are labor and food.

Let’s take a look at some ways you can save in both of these categories. 

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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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Seasonal Menus That Maximize Profits

Seasonal Menus That Maximize Profits

Cooking and eating in line with the seasons is a tradition that goes way back in human history. Seasonal dishes continue to be a popular choice for capturing the essence of a certain time of year. Light salads in summer, hearty stews in winter — there’s a reason some meals just feel “right” depending on the weather outside.

For many in the catering industry, seasonality is almost a subconscious effort. We stick to what makes sense. Unless specifically requested, there are no pumpkin-spice lattes for a wedding in May and we’re not grilling corn cobs for a holiday event.

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