A Fine Chef Maketh The Catering

The term “my compliments to the Chef” is far sighted comment if you think about it closely, and it’s not even like chefs are the underplayed or unsung heroes behind any great restaurant or catering business. They literally “maketh” the broth as the saying goes. From a business perspective, it makes sense then to make them more focused as resources within catering or restaurants.

Statistics suggest that restaurants face up to a 20% decline in activity during winter seasons (caterers even more so), purely because people become more health oriented and less travel oriented during colder weather. So where does fine dining go? Well, nowhere to be precise. People still love fine dining if you believe the polls, they just wont be bothered enough until they really feel it’s worth the effort. This is also where better restaurants combine the flavor of local and exotic cuisines by getting skillful chefs. Ann Sather is obviously a high end brand that knows how to do this but even amongst small businesses Belgios Catering – Best Local Awards comes to mind in this regard, which has grown extensively from a restaurant based on how skillful the chef Raul Armenta is.

So if you are focused on management and service: good for you. But make sure your culinary experience is one that makes folks get out in the snow and come to your restaurant, even if they have to drive for an hour.