Catering on a Budget

Holaday, Susan
March 2010
FoodService Director;3/15/2010, Vol. 23 Issue 3, p36
Trade Publication
The article discusses the effect of the recession in the foodservice industry. It states several strategies implemented by caterers to meet client needs by providing cheaper alternatives such as creating recipes with less expensive ingredients without compromising flavor and quality and using elegant china which gives the impression of costly dishes. It also states the drop in catered meals for business meetings due to budget cuts. Various budget schemes applied by caterers are also discussed.


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