Foodservice Equipment & Supplies

AUG 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link:

Contents of this Issue


Page 90 of 104

e&s segment spotlight Art. It also caters off-premise in the tri-state area. With a full-time staff of 350, along with 680 on-call captains, chefs and assistants, this business caters events up to 15,000 guests. Martinez has seen a shift toward more on-premise catering since the 2008 recession. "Businesses are doing more events in their offices, even con- verting office space to event space," he says. "We're also doing more on-prem- ise daily catering and meetings, coming up with different themes, such as a rad- ish or tomato festival, or a celebration for a food holiday." The business has also seen an influx of ethnic fare, such as Indian and Asian items, along with sweets and farm-fresh items. The new SelfCookingCenter ® – now also in XS format. The compact-size professional. For more information go to: The SelfCookingCenter ® . The perfect centerpiece for all American kitchens. Connect your kitchen: Far left: On-premise catering company Great Performances takes great pride in setting the stage for events. Left: Eclectic menu items and unique offerings are the hallmark of Great Performances. Photos courtesy of Great Performances

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - AUG 2017