Festive party guide
- HOW to Plan a corporate picnic. Starzee, Bernadette // Long Island Business News (7/1993 to 5/2009);6/8/2007, Vol. 54 Issue 25, p30A
The article provides tips for organizing a corporate picnic. For the success of the event, a good event planner or caterer with much experience in the corporate picnic arena is recommended. However, before choosing a party planner, a budget must be planned. The organizer should discuss with the...
- Food, drink expenses can create complications. Moran, Tim // Crain's Detroit Business;02/07/2000, Vol. 16 Issue 6, p22
Discusses how meeting planners can determine how much food and drinks are needed for a meeting. Determination of a `minimum guarantee' number for expected attendance; Billing methods used by caterers and hotel food service providers; Hidden cost of bringing one's own refreshments.
- Caterer's carve out specialized niches during Carnival season. Giusti, Michael // New Orleans CityBusiness (1994 to 2008);2/10/2003, Vol. 23 Issue 33, p30
Focuses on the business strategies used by caterers during Carnival season in New Orleans, Louisiana. Addition of music and entertainment packages to services; Creation of menu fit for outdoor activities; Expansion of party offerings.
- Operators see big profits in catering to private affairs. Frumkin, Paul // Nation's Restaurant News;10/30/2000, Vol. 34 Issue 44, p1
Reports on the profits of restaurant operators from catering to private-party business in the United States. Increase in the competition for catering; Investment of operators in the growth of private-party business; Approaches of restaurants for the private affair parties.
- That's the Plan . . . STEVENSON, JACLYN C. // BusinessWest;10/17/2005, Vol. 22 Issue 12, p46
Gives advice to Massachusetts businesses on how to plan for corporate parties and events. Event planning businesses operating in the area; Factors that should be considered before choosing a catering service provider; Ways of making the event less repetitive and boring; Food ideal for corporate...
- Catering change. Berman, Christine // Indiana Business Magazine;Feb96, Vol. 40 Issue 2, p48
Discusses the trends for the planning of business meetings in Indiana. Meeting planners as requesting healthier meals for their events; Caterers' building of a rapport with customers regarding their menu choices; Trends in serving healthy foods; Examples of caterers who specialize in healthy food.
- A less festive season. Kramer, Louise // Crain's New York Business;11/19/2001, Vol. 17 Issue 47, p3
Reports on the business strategy of restaurant and catering businesses in New York, New York. Impact of terrorist attacks on the industry; Donation of party funds to charitable causes; Reduction of prices by several establishment of the industry.
- Little Rock Catering Co-ops Have Big Plans for the Future. // Grassroots Economic Organizing Newsletter;Aug2015, p1
Two interviews are presented with worker-owners of two Little Rock, Arkansas food catering cooperatives, Solfood Catering and Box Populi, about their innovative plans for their businesses.
- Preparation Key Ingredient for Managing Themed Event. Cornwell, Joy // San Diego Business Journal;07/24/2000, Vol. 21 Issue 30, p24
Presents guidelines for getting the most from a caterer. Elements of a successful themed event; Creative use of desserts; Importance of service; Utilization of a checklist.