Author Archives: gtsuperusertgforblog

Presentation in Catering Event


Presentation is key to any catering event. Basically, catering companies with experience in presenting their services usually have the upper hand. That being said, you can have experience in preparing delicious meals, but if it is not well presented then it certainly can’t appeal to anyone. Days of draped linen are over, and businesses are now opting for linen free drape-thanks to changes in lifestyle.  Rectangular tables made of stainless steel or plexi-glass are starting to replace the old fashioned wooden tables that were more popular a decade ago. High to p tables are usually arranged with customized tables, giving the event a groovy, yet comfortable impression.  Companies’ offering food in one or two items have replaced sprawling Buffets with array of items. Lighting also plays a major role in giving events a classy endless look. Snow flakes and company logos, for example, can be combined with laser lights that leave the room with a sparking glow. Also take note of the candles, are now customized with many features that will doubtless offer an ambient glow.

Keep in mind that events need to be customized regularly since what may be applicable today may not as well be applicable tomorrow.

Catering for Business Executives


Catering is a business activity of providing food service to stakeholders at a site such as office, hotels, homes and other locations. It may be grouped in three main categories which include Box lunch catering, Event catering and mobile catering.

Box lunch catering is usually famous in the corporate world. Actually, business executives may find little time because of their busy schedules, and box lunch catering would be the best option since they have to eat. The caterer prepares the box lunch which mainly consists of sandwich, chips, fruit and dessert in advance before the delivery date. The caterer’s work is to drop off the order, but there are circumstances which may require the caterer to set up food in such away that it could be reachable to clients.



The Martini has seen tremendous improvements such as Saki, flavored Vodkas, Champagne, and fresh fruit purees.  However, it seems that consumers’ preferences are changing overtime, some preferring lighter beer such as Stella Artois, Corona, Heineken and Becks.  In this regard, the caterer needs to read in between the lines about what clients need and what they want, and in doing so, future events will doubtless be handled logically.

Catering and Events Management


We are living in a world where everything is changing real first, but how we keep up with these changes will depend on whether we are innovative or much more aggressive. Caterers too must demonstrate style and flare if they really want to be ahead of time. What may work in a restaurant of 400 may not necessarily work in a party of, say, 800.

To begin with, the caterer we’ll have to consider the client’s taste and preference. Essentially, certain parameters must be followed before the plan is executed. For example, themed parties have always been paramount for any successful event. A 50th Birthday party will work well if the theme is 1950’s Happy Day Celebrations. Of course you would expect specialty invitation, appropriate food, water outfits, décor and some after party conversations, but you still need to consider possible future opportunities for new designs.

But what can we customize in the upcoming events? Basically, what seemed old will undoubtedly make a comeback in the future. Obviously, we have seen Grilled Beef Tenderloin, Onion Rings, and Pork Tenderloin coming back. However, these dishes can still be presented in a wonderful way possible if they were done through an eye catching menu indicating (Hot! Hot! Hot!), and paired with wines along with other small courses that would undoubtedly provide a classy look. Consequently, you may consider adding some trendy courses which include, Blue Cheese, Salads, Tuna, Candied nuts and so much more. Other trendy courses that are emerging as popular items primarily at cocktail parties despite their prices include Foie Gras and near extinct fish such as Chilean Sea Bass. To round off the evening with smiles and laughter are “mini mini” desserts and bite-sized hors d’oeuvres. Although they burst with flavors, they are smaller in size.