FOLLOWING 2001'S DECLINE: N/c catering bounces back in '02

August 2003
FoodService Director;8/15/2003, Vol. 16 Issue 8, p48
Trade Publication
Relates the growth in the catering services of non-commercial food service in the U.S. in 2002, according to the catering report of "Foodservice Director." Percentage increase in average sales per catering event; Increase in the total catering food purchases; Percentage of non-commercial catering that occur on-premise.


Related Articles

  • Importance of long-term catering relationships. Bill, Tom // Caterer & Hotelkeeper;5/25/2006, Vol. 196 Issue 4426, p11 

    The article reiterates the role of long-term partnerships between caterers and clients in a successful catering operation, discussed by speakers at the British Institute of Facilities Management's annual corporate catering conference. Speakers warned that as contractual risks were increasingly...

  • German Fair has much bread, but little dough.  // Marketing News;09/11/2000, Vol. 34 Issue 19, p15 

    Reports on the disappointment of caterers over the low number of visitors to the World's Fair in Hanover, Germany in 2000. Estimation on the number of visitors to the fair; Criticism against the over-optimistic expectation on the number of visitors by the caterers; Losses incurred by the...

  • Catering Clout. Ridge, Diane // Food Management;Jul2005, Vol. 40 Issue 7, p50 

    Provides tips on how to strengthen catering programs of food service industries. Need for a unique presentation style before and during the event; Importance of generating catering sales using people with constant contact with potential customers; Essentiality of consistent development and...

  • REVIEW OF THE REVIEWS.  // Caterer & Hotelkeeper;9/11/2003, Vol. 192 Issue 4290, p13 

    Presents a review of several caterers in Europe featured on various magazines as of September 2003. "The Sunday Times"; "The Guardian"; "The Sunday Telegraph"; "TimeOut."

  • Table Talk. T. B. // Caterer & Hotelkeeper;8/17/2006, Vol. 196 Issue 4438, p12 

    This article comments on issues and events related to food service and catering industry in Great Britain. We wonder which bright marketing spark at 3663 came up with the wholesaler's latest push to make kids eat healthier food. Clearly, someone brought up on a diet of Enid Blyton and Muffin the...

  • NO YOLK. Ramseyer, Rick // Restaurant Business;5/1/2004, Vol. 103 Issue 8, p36 

    Full-service breakfast sales aren't exactly boffo of late, especially on weekdays, but they remain a significant, steady part of the revenue stream for the big boys of breakfast— family-dining chains. Roughly 30 percent of that stems from full-service, and within full service, a huge...

  • Largest Independent Caterers.  // New Orleans CityBusiness (1994 to 2008);12/8/2003, Vol. 24 Issue 24, p21A 

    Presents information on the largest independent caterers in New Orleans, Louisiana as of December 8, 2003.

  • Buyers warned over price threat to anti-obesity drive. Arminas, David // Supply Management;4/1/2004, Vol. 9 Issue 7, p9 

    Shares the observations of Bob Cotton, chief executive of the British Hospitality Association, that local authority purchasers will have to reexamine their evaluation processes when buying food services if the government's anti-obesity campaign is to succeed. Call on purchasers to work with...

  • READER DIARY. Mitchell, Wendy // Caterer & Hotelkeeper;8/7/2003, Vol. 192 Issue 4285, p51 

    Comments on the catering career. Relations with colleagues; Considerations in administrative work; Daily activities of a caterer.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics