David Sandler

03/10/2013

Developing New Passed Items◦ Idea Generation

◦ Factors to Consider Before Selling

Variations to Traditional Passing

Presentation Styles

Have been with the company for 29 years

Currently Oversee Day to Day Operations

Strong Emphasis on Culinary and Operations

Founded in 1980 as a hot dog stand

Catering spun off into separate company in 1991

Peak revenue of $17 Million

90 FT & 130 PT Employees

45% Full Service / 35% On Premise / 20% Delivery

Largest event $1.3 Million

Focused on food quality above all else

Poor facility design challenges efficiency

Non Chicago address is a marketing struggle

Where do you find new ideas?◦ Existing Menu Items◦ Restaurants◦ Competition◦ Colleagues◦ Internet/Blogs◦ Cook Books/Shows/Magazines◦ Catersource◦ Employees

Preparation

Packaging

Shipping

Serving

Standard Tray Service

Carts/Rolling Buffet

Small Plates

Pairings

New Zealand Rosemary Scented Baby Lamb Chop napped with a Wild Berry Demi on a bed of Herbed Mashed Potatoes accompanied by Miniature Haricot Verts Bundle

wrapped in Bacon

Passed Small Plates

Trays

Individual Pieces/Vessels

Garnishes

Form Follows Function

Consider Theme and Colors of Event

Size of Event

Alice in Wonderland Themed Event

Passed Small Plates and Napkin Girl Dresses

Layered Mousse

Custom Tray

Homemade passing tray for cones

Here we have combined Lobster Corn Dogs and Hot Dogs with cones of Cheddar Fries

Custom Passing Tray

Here it is shown with layered mousse, we also pass salads in this

Blossom Tulip Disposable

Display in a floral cube filled with oasis and covered with sprinkles

Cheesecake Brownie Lollipops

Disposable

Glass/Mini Pieces

Skewers/Picks/Pipettes

Push-Ups

Cones

Mini Fry Baskets

Mini Bamboo Steamers

Chinese Take-Out Pails

Chilled House Poached Jumbo Shrimp on a bed of Tequila Cocktail Sauce, served from a 2oz. Salted Shot Glass, garnished with a Lime Triangle

Shrimp Shooter

Strawberry Shortcake, Chocolate Fudge Cake, Tiramisu Cake Push-Ups

Cake Push-Ups

Raspberry Mojito and Peach Apple Martini

Frozen Alcoholic Push-Ups

Watermelon with Blood Orange Balsamic Reduction and Toasted Pistachios

Asian Style Black Codserved resting on a Black Forbidden Rice, drizzled with a Sweet Mirin Sauce,

garnished with a Tuile of Pea Shoots, set in an 1.5oz. Miso Spoon

Asian Black Cod on Miso Spoon

Dusts

Salts

Micro Greens/Vegetables

Edible or Fresh Flowers

Cocoa Paint

Transfer Sheets

Herbs

To download a copy of this presentation, go to:

slideshare.net/CateringChicago

David Sandler

dsandler@cateringbymichaels.com | (847) 966-6555