From the kitchen
Notes & Recipes
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What Drives the Cost of Catering, and Where to Save
Two quotes for the same guest count can be twice as far apart as you expect. What actually moves the price of catering, and where to save without it showing.
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Feeding a Shift: Catering for Teams That Run Around the Clock
Most catering assumes everyone eats at noon. A plant or a distribution center does not. How to plan food around shift changes, breaks and peak season.
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Grazing Tables: What They Are and When to Use One
A board is a platter. A grazing table is the surface itself. How much table you need, what goes on it, and when it beats passed appetizers.
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Holiday Party Catering in Kenosha: When to Book and What to Plan
The middle of December fills first. When to book a holiday party caterer, and the decisions worth making before you do.
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Buffet, Plated or Drop-Off: Choosing a Catering Service Style
Drop-off, buffet, stations, family style and plated are five different events at the same guest count. What each one involves, what it costs in staff, and the four questions that settle which one fits.
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How Much Food Per Person: A Catering Planning Guide
The first question almost everyone asks before an event. Here are the figures worth planning against, from passed appetizers to coffee, plus the five adjustments that matter more than the arithmetic.
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