Serving Tips for the Catering Industry

Author: [Canada] Erdos
Publisher:
Publish Date: 2004-06-01
Features: Original Title: Start a Catering Business
In English, there is a proverb, "Too many cooks spoil the broth," which applies to both commercial kitchens and home kitchens. By my own choice, I am both the head chef of my restaurant service business and the head chef of my home kitchen, and I enjoy it this way. One chef is enough for a family. One writer is enough for a family. For a while, our home was indeed like that. My wife is a professional writer, so some of our friends are also writers, and I was surrounded by many writers. These writers would gather at our home, and the topic of their conversations was often about editors, successes and failures in writing. I thought I had no interest in "writing" at all, and being the master of my kitchen was already enough to satisfy me. But gradually, I was also infected by these writers. Once I truly started writing, I discovered its charm. To be able to convey information to those who might benefit from it is truly exciting. This is the process of the birth of this book. My wife, Maggie Stewart, has been supporting me from the beginning and has accompanied me through those frustrating stages. Naturally, she became the editor of this book. The idea for this book is mine, but without her help and encouragement, it might have been aborted long ago. For this, I want to thank her and apologize to her, because she was the only writer in our family, and I have taken over her territory. I also want to thank the foodie Major from The Gourmet, who works for a catering service company in Vancouver and has given me great help in matters related to Canadian catering service laws. Finally, I want to thank Mike Roman from CaterSource in Chicago, who is a master in marketing and catering services, and his lectures have been very beneficial to me.