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The Changing Catering Kitchen: A Chef's Discussion

Peter McCaffrey  (Chef | Consultant, Certified Catering Consultants | Leading Caterers of America)

Location: 251

Date: Wednesday, May 4

Time: 4:00 pm - 5:00 pm

Pass Type: All Access Pass, CS Conference Pass, CS Premium Pass, Combined CS/TSE Education Pass

Track : CS-Culinary, CS-Food Biz

Associations & Accreditations: LCA, CMP

Vault Recording: TBD

Audience Level: All

Leading Caterers of America

Who knew how profoundly the catering world would change over the last few years? Join Chef Peter McCaffrey, moderator, in a discussion about how to create meaningful experiences and make the “New Normal” seem more normal. We challenge you to think about the future. Moving forward, we will still need to wow our guests, but we will also need to evolve our ideas to meet the new demands of a Covid world and what that means for special events…and us.

This Class will be an interactive Chef “Round Table" format where we share and learn from each other! Owners welcomed, you don’t need to be a Chef to attend!

Some topics of discussion - As chefs and managers in the kitchen, what can we do to lower the expenses during this labor and food cost crisis and be proactive?

Increasing Food Cost: How are you coping with this challenge? Solutions?

Increasing Labor Costs: What are chefs doing to offset labor costs?

Kitchen Labor: How are you recruiting? How can we put a modern twist on Apprenticeship programs? How can you attract and keep new cooks and the chefs of the future?

Incentives: What do you give your kitchen workers?

Food Trends: What are the customers asking for? What menu items are new and successful for you?

Bring your questions! We will share questions and solutions as we learn to navigate our kitchens through the current challenges of our time!!

Presentation File

A_Chefs_Discussion.pdf