December 15, 2001

FOOD & BEVERAGE

In Any Event
Menus set the tone—often elegant, always special—for catered events. Elegance and simplicity needn’t be at odds, and the trend, catering chefs say, is away from opulence, instead emphasizing simple, honest foods given distinctive presentations.

SPECIAL REPORT

Extra Plates at the Table
For 44 years, Fiorella’s Jack Stack Barbecue has been one of Kansas City, Mo.’s favorite rib restaurants. Its catering business, however, has grown to account for 40% of total sales. Like many other operations, Fiorella’s Jack Stack has discovered the growth opportunities that event and off-premise dining present.

BUSINESS

Dealing for Dollars
Costing out catering is different than calculating an on-premise foodservice budget. Operators interested in adding catering need to learn the new math.

The Next Stage
Good training helps noncommercial staff gain the skills—in preparation and presentation—required for successful catering operations.

A Natural Extension
Making the decision to add catering may be easy but making it work can be difficult. Five operators chart their paths to success.

INTERFACE

Danny Meyer
The proprietor of Union Square Cafe, Gramercy Tavern and other Manhattan mainstays talks about his next project and the rewards of a life in the restaurant business.

OPERATIONS

Gearing Up
Caterers Require equipment that often falls outside typical foodservice inventory

Food-Safety Considerations Top the Menu for Caterers
Special precautions required when food is transported present challenges for caterers.

EDITORIAL

Viewpoint