catering

Increasing Productivity - A Case Study in Human Value

By Restaurant Business Staff on Mar. 10, 2006

No technology was mentioned.This outline for success was deeply seated in senior management's visible commitment to its personnel. Getting completely ahead...

Just what the doctor ordered

By Restaurant Business Staff on Dec. 07, 2007

Big pharma reps spend a bundle on catered lunches—and restaurants get in on the action.

Food

Cutting food costs, not quality

By Restaurant Business Staff on Dec. 01, 2009

Chef Al Massa at Michael’s on East slashed costs, brought in more adventurous fare—and increased traffic along the way.

The Logistics Of A James Beard Dinner

By Restaurant Business Staff on Oct. 13, 2011

MANHATTAN (September 29, 2011 - Ottawa Citizen)—By any measure, serving an impeccable dinner for 80 discerning New Yorkers in an internationally recognized...

Financing

Catering to sales reps and admins

By Mary Chapman on Feb. 07, 2017

For its Catering Insights Program, Technomic interviewed sales reps and office administrators to dish on what they need from caterers for business events.

In their own words: Michael Klauber

By Restaurant Business Staff on Jun. 11, 2006

Michael Klauber on the lessons, the labors and the passions of the restaurant life.

50 Great Ideas 2008: 41-50

By Restaurant Business Staff on Jan. 08, 2008

Great ideas we've seen from the restaurant industry.

U.S. Foodservice Creates New Digital Resources for Restaurants and Consumers

By Restaurant Business Staff on Jan. 28, 2010

ROSEMONT, Ill. (January 26, 2010 - PRNewswire)—U.S. Foodservice has launched two new websites to helprestaurant operators improve sales and efficiency by...

US Foods Announces Winner of the 2011 Healthcare Symposium Culinary Challenge

By Restaurant Business Staff on Nov. 10, 2011

ROSEMONT, IL (November 10, 2011 - Marketwire)—US Foods announced the chef team from New York University (NYU) Medical Center has won the 2011 Healthcare...

Food

Trends in catering to the office crowd

By Benita Gingerella on May 18, 2017

As operators continue to look for new revenue streams, many are expanding or retooling their catering programs—and differentiating what they offer to the office crowd.

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