Kates Playground Full Nudi

For those who want to learn more ...

If the art of organizing banquets has ancient origins, the banqueting in professional and business sense has its roots in Anglo-Saxon culture.

And it is the references made in the USA to bring the text more interesting for those who wish to learn more about the world of catering. How is it in our language is quite low and, for the most part, translated and applied to our needs.

Definitely interesting is "Off-Premise Catering Management by Bill Hansen and Chris Thomas: The approach is not overly technical, and how these are dealt with all aspects of the catering business (organization of a food marketing) will also be useful to anyone who is not already expert.

Also interesting is "Catering Like a Pro: From Planning to Profit," by Francine Halvorsen: there are a number of case histories and experience from professionals and American chefs, together with advice, tips and recipes adapted to the specific occasions.
Reading is nice, but a practical application of many of our suggestions would require a major reinterpretation Italic reality dictated by the diversity of tastes and habits that still persist with respect to the American world.

The third and final reading is "Practical Professional Catering Management" by Cracknell, Kaufmann and Nobis. This is a very technical guidance, which addresses organizational aspects of the restaurant world, a point of view more connected to the on-premise banquet or catering to the hotel and not traveling. Among the three

reading, the first is undoubtedly the most interesting, comprehensive and inherent to the field of 'off-premise catering, and from this we get a brief but significant statement:

"Separating yourself from the competition "

" best caterers I do not imitate, innovate. There are distinct advantages to those who offer a unique menu, or a rare type of service, or an exclusive location.
I Caterers can best develop and improve concepts and ideas of others, however, must be able to make a real breakthrough. Rather than imitate the success stories of others, they must sign their own menus and their services, making them more recognizable.

This can happen even for simple situations, such as cooking and serving in a way the classic French fries: just a little 'imagination for original impressive results, such as spreading a bit of caviar on each strip and then serve in bowls of martini. Why should not it be nice?

One of the greatest chefs in America, Charlie Trotter, analyzes trends in alternative food in his Lessons in Excellence. Trotter says, "It 's important to create a corporate culture that pushes you and your employees to find innovative solutions. Innovations can meet unspoken needs, or offer useful solutions to reduce the loss of time, space and money."
Trotter says he and his staff are the lessons learned in their travels, reading, television, radio and even by their own hobbies. So it is possible to perceive the latest changes in public opinion and identify new strategies and market niches. Following this scheme has been identified as ethnic cuisine of pan-Asian and Latin interesting areas of innovation for their menu.
The guideline is to create your own trend.

Like every professional, the good caterers should regularly review its business strategy.

Some of them offer their best, they are recognized for this and never change their formula. I appreciate them and their customers get exactly how many have come to expect from them.

Other caterers are simply copying someone else: coated their solutions and do not bother to verify that in fact meet the needs of their customers. If they read something sulle riviste più patinate, sentono di dover copiare e proporre le stesse cose.

Molti caterers operano invece tra questi due estremi, mecolando le idee di successo di alcuni con le novità ed i trend dell'ultimo minuto.

I migliori caterers invece sanno separare la loro attività da quella dei competitors riuscendo a utilizzare le risorse che li circondano per costruire il proprio business.

Nel sud della Florida, per esempio, un caterer è specializzato nella pianificazione di eventi per medici sulla base della sua esperienza maturata nella ristorazione ospedaliera. Un altro caterers ha ottenuto un contratto exclusively for sports catering and a third from "on-premise caterer" a private club in town has turned into "off-premise caterer" at the premises and the homes of members of that club.

Treasure of the public who have: become (almost certainly) your future customers! "