unique ways to recession-proof your operation
It is no secret that we are all enduring some of the leanest economic times in recent memory. Our industry is one of the first to feel a recessionary slide as disposable income shrinks, belts tighten, and folks eat more and more meals at home.
by Mary Daggett
This is not the time for operators to wring their hands, hide their heads in the sand and wait for the storm to blow over. It is the time to do everything you can to “recession-proof” your operation with some unique ways to build your business. Give your patrons a better alternative to eating at home with fine quality food at a good value. Ensure that your waitstaff is top-notch, offer enticing promotions and events, step up your marketing efforts and give back to the community to enhance your reputation. Read on to learn some of the tactics employed by expert operators who continue to build their business during these unique and challenging times.

Ringing in the Holiday Season Can Mean Glad Tidings for Operators
by Mary Daggett
Are those bells you hear ringing in the distance, or is it the sound of your cash register drawer? Thanksgiving traditionally marks the beginning of that time of year when festive celebrations abound…and as millions of holiday lights are strung, the foodservice industry can really shine. For operators, a successful holiday sales season can literally mean the difference between keeping the lights shining brightly into the New Year, or extinguishing them forever. Whether you focus on catering corporate holiday parties, providing take-out holiday dinners, hosting breakfast-with-Santa events or marketing holiday gift cards–or all of the above–don’t let another calendar fourth quarter come to an end without letting the magic of the holidays work a little magic with your fiscal year.

THERE'S NO BUSINESS LIKE THE FOODSERVICE BUSINESS!
by Mary Daggett
What would compel people to work incredibly long hours–sometimes seven days a week–dealing with issue after issue, day after day? It must be love…love of their profession. Foodservice professionals seem to possess certain qualities that bolster them to continue with their life’s work–in the face of economic downturns, labor shortages, and yes, even catastrophic disaster. You’ll hear these people say, “I just couldn’t sit behind a desk all day.”  “I’m a people person, and I really enjoy the camaraderie with my customers.” “I started in this business washing dishes when I was 13 years old. I guess it’s in my blood.”  “All I ever wanted to do was cook.” The foodservice industry is peppered with entrepreneurial success stories about some pretty smooth operators… stories such as these:

Caterers Put the
"Special"
in Special Events
by Mary Daggett
Each week, in every town across the land, special events are going on—corporate picnics, weddings, family reunions, graduations, neighborhood block parties, and on and on. People with a common tie of some sort enjoy coming together for camaraderie, entertainment and, of course, food. These special events are a real boon for the catering segment of the foodservice industry. Caterers run the gamut from full-line to specialty, and from full-time to sideline. Some caterers run stand-alone enterprises; other catering is performed as a profit-center sideline by existing restaurants, hotels, even school foodservice departments. Here are some catering case studies that provide insight into this interesting foodservice industry segment.