Sunday, May 2, 2010
Saturday, March 27, 2010
Each bridal season presents itself with different challenges and food trends. In the past couple of years Mini & Petite have become buzz words on menus. There are a lot of different reasons for couples to minimize their menus. They can get all of their favorite types of foods into one menu, and keep guests guessing on what will be next. It is also utilized as a cost control tool to dollar cost average higher end hors d'oeuvres with lower cost items. As a catering business we enjoy these types of menus because it allows us to take classic dishes like Beef Wellington, and bring it down in scale with all of its original parts into a bite size portion served in an Asian Spoon. The presentation is stunning and the food is memorable.
Tuesday, March 16, 2010
Without a doubt, as an independent restaurant, word of mouth was such a large part of our initial growth. As technology advances, it has enabled us, as a small business, to connect and network with our patrons in an another way. They can keep tabs on updates and changes on a daily basis. View new products, services and specials without calling or receiving an email or a fax. It's an amazing new world out there, and we are blessed to be a part of it.