Catering offers restaurateurs revenue they can count on

03/28/2013 | Philadelphia Inquirer, The

Restaurants' fortunes can shift as suddenly as the weather, but catering offers operators the relative stability of a fixed headcount, a set menu and a contract that calls for payment whether or not guests show up. "In the end, catering provided a more stable business -- one that rewards you for experience and longevity, whereas higher-end restaurants tend to be rewarded for being new -- something that, by definition, cannot be sustained," said restaurateur and caterer Steve Poses.

View Full Article in:

Philadelphia Inquirer, The

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Culinary Arts Chef Instructor
The Culinary Institute of America
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations