The Catering Connection

July 2006
FoodService Director;7/15/2006, Vol. 19 Issue 7, p20
Trade Publication
The article assesses how non-commercial food service operations in the U.S. increased their catering sales in 2005. According to Kristin Berry of Marketplace Café at Stony Brook University Hospital in New York, she employed the try-before-you-buy concept to sell to customers the viability of their foods as catering options. Connections and cross-promotions between retail and catering operations in hospitals helped 53% of the respondents of a Business-Builder Study on Catering increase catering sales in 2005.


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