Making Holiday Catering Run Smoother & More Profitable

Roman, Mike
October 2008
FoodService Director;10/15/2008, Vol. 21 Issue 10, p26
Trade Publication
The article outlines some action plans that catering businesses can implement in October and November to create a smoother and more profitable December. It suggest reviewing last December's catering sales to determine which customers have not rebooked a similar event for 2008. It also suggests inviting best clients and prospects to a demonstration and tasting of one's special 2008 holiday menus. The earlier the culinary and operations teams learn what they need, the smoother the events will be, the author says.


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