With special-events business down at restaurants, many chains are adding or stepping up existing catering efforts.While catering can become a substantial profit center, establishing a catering business within a restaurant organization also can present problems, says Stephen Denison, president of McCall Catering in San Francisco. Denison’s company operates four museum-based cafes, but the bulk of the company’s sales are in catering.Although both business types involve food, Denison says the ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!