In the catering, hotel, trade show, and restaurant businesses, burns are a serious issue. In addition to injuries sustained by employees and customers, lawsuits are a valid concern. Plus,...
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This week is National Food Bank Week. The week, which encourages sharing the bounty of the season, was signed by Presidential Proclamation in 1987 by Ronald Reagan. Today, food banks...
Keeping hot foods HOT and cold foods COLD without messy, melting ice, trailing electrical cords, or hazardous open flame was once just a caterer’s dream. But, now it’s a reality...
Passed hors-d'oeuvres present a unique opportunity for a caterer to shine. These tiny nibbles offer a chance to indulge in inventive presentations and utilize decadent ingredients in a way that...
Did you know that almost 50 million Americans live in food insecure households? Yet, according to recent figures by UNEP and the World Resources Institute (WRI), about one-third of all...