Catering – Bon Appetit Online http://bonappetitonline.com/ Fri, 08 Oct 2021 22:11:45 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 https://bonappetitonline.com/wp-content/uploads/2021/05/bon-appetit-online-icon-150x150.png Catering – Bon Appetit Online http://bonappetitonline.com/ 32 32 Calgary foodservice company does its part to support intensive care staff during Thanksgiving https://bonappetitonline.com/calgary-foodservice-company-does-its-part-to-support-intensive-care-staff-during-thanksgiving/ https://bonappetitonline.com/calgary-foodservice-company-does-its-part-to-support-intensive-care-staff-during-thanksgiving/#respond Fri, 08 Oct 2021 21:34:23 +0000 https://bonappetitonline.com/calgary-foodservice-company-does-its-part-to-support-intensive-care-staff-during-thanksgiving/

CALGARY –

J’Val Shuster is the owner of Devour Catering in South East Calgary.

Ten days ago, Shuster and his team came up with the idea to help healthcare workers this Thanksgiving by preparing and delivering prepackaged turkey dinners.

“We have launched a care package called the ICU Care Package,” said Shuster. “We circulated it to our subscribers in our newsletter last Wednesday, so ten days ago, and the response has been truly amazing.”

This Sunday, Shuster plans to bring 250 Thanksgiving dinners to Calgary hospitals.

“The program has really taken off, so we will be bringing hundreds of meals to healthcare workers across Calgary,” she said.

Shuster said the majority of Devour Catering events have been canceled due to COVID-19 restrictions. Although discouraged, she said she knew her and that her team could do something positive.

“We have an incredible ability to feed and nurture people, so how could we do that and show our gratitude and support at the same time? “

The program has been so popular that Devour has had to freeze orders for now.

“We had to take a break on Wednesday,” Shuster said. “To date, we have purchased over 6,500 meals.

With the overwhelming success of the initiative, Devour will be delivering meals well beyond Thanksgiving Sunday.

“We are going to expand them because we understand from talking to people in hospitals that they not only need support in a crisis situation, but they will need longer term support.”

“They have been working hard for a very long time,” she said. “We are happy to be able to extend it for a few more weeks.”

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‘Happy to be here’: Chris Grauer-Hirt Spreads Positivity Through Food and Nutrition Services https://bonappetitonline.com/happy-to-be-here-chris-grauer-hirt-spreads-positivity-through-food-and-nutrition-services/ https://bonappetitonline.com/happy-to-be-here-chris-grauer-hirt-spreads-positivity-through-food-and-nutrition-services/#respond Thu, 07 Oct 2021 12:57:17 +0000 https://bonappetitonline.com/happy-to-be-here-chris-grauer-hirt-spreads-positivity-through-food-and-nutrition-services/

After nearly 25 years with UI Health Care, Chris Grauer-Hirt still wakes up excited about working at 4 a.m. and doesn’t leave until she has nothing more to do at the end of the day. .

Early mornings and late nights don’t bother Grauer-Hirt, deputy director of retail and catering for Food and Nutrition Services (FNS), who oversees the Fountain Dining Room, Marketplace and Compass Express.

Chris Grauer-Hirt, Assistant Retail and Restaurant Manager for Food and Nutrition Services

“I’ve always been the type of person who, if I can do a job well, satisfies me,” she says. “I make a list of the things I want to accomplish and then just checking it makes me feel good. “

Cultivate a positive environment

One of the main aspects of Grauer-Hirt’s job is to find new ways to brighten the day for employees, patients and others at the hospital.

“The staff here are great, but they probably have visitors or patients who are probably having a bad day,” she says. “So they can’t wait to eat and go down to the cafeteria.”

While the COVID-19 pandemic has not come without challenges, Grauer-Hirt says it has also been an opportunity for change and innovation through new ways of encouraging people. The cafeteria has added menu options, including the fan-favorite build-it-yourself station, and has decorated some of its under-utilized spaces.

“We built some holiday, winter-themed scenes and positive lyrics for the walls, just to try to motivate people during a really tough time,” she says.

The FNS department provides services to various patient populations and specialized units, in several cafeterias and dining rooms, and by organizing numerous hospital events.

The environment in cafeterias and other SNSF sites is friendly and welcoming, says Grauer-Hirt, so people want to come and visit.

“The FNS is important to the hospital because we have so many different facets, whether it’s in patient care, or in the staff and employees who are here; whether it’s events we organize or just daily meetings or even conferences and the like, ”she says. “We have so many different roles, and I think that’s really essential for this hospital.”

Team work

Grauer-Hirt says most of the work she does wouldn’t be possible without the dedication of her colleagues and employees.

“I couldn’t get through the day without the great team I have,” she said.

Grauer-Hirt also encourages them to set small goals, like how many tacos to sell per day, to make bigger changes and be more efficient overall.

“I think setting goals helps boost our employee engagement; they want to do their best. They want to be successful, ”she said.

For Grauer-Hirt, the interaction with his colleagues and employees is really important to envision new ideas and perspectives and to think about change.

“I want to be someone who leads by example,” she says. “If my employees see that I’m taking new initiatives and getting excited about the things that are happening, that will hopefully motivate them to do the same and be happy to be here.

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‘RHOSLC’ caterers reveal if Lisa Barlow ruined Angie H’s event https://bonappetitonline.com/rhoslc-caterers-reveal-if-lisa-barlow-ruined-angie-hs-event/ https://bonappetitonline.com/rhoslc-caterers-reveal-if-lisa-barlow-ruined-angie-hs-event/#respond Wed, 06 Oct 2021 20:35:00 +0000 https://bonappetitonline.com/rhoslc-caterers-reveal-if-lisa-barlow-ruined-angie-hs-event/

The caterers at the center of the drama in this week’s “Real Housewives of Salt Lake City” episode are a strong advocate for Lisa Barlow.

“Lisa had NOTHING to do with the fact that they couldn’t make Angie’s event – and Angie knows that,” Chiefs Office manager Marco and Aubrey Niccoli told Page Six on Wednesday.

“The truth is they had just opened their restaurant and had previous commitments.”

Angie Harrington, who made her debut Sunday as a “friend of” current “housewife” Whitney Rose, asked if Barlow, 44, was behind the withdrawal of caterers from the event, intended to raise funds for LGBTQ youth.

“Lisa is sabotaging you,” Rose, who has had a breakup with Barlow since Season 1, told Harrington, later telling the camera, “I might be blonde but I’m not stupid. not a coincidence. “

Facing Harrington, Barlow said amid tears: “I don’t know what to say. Angie, I don’t know what to tell you. I don’t know how this has anything to do with me.

Harrington then admitted in a confessional that she believed the CEO of Vida Tequila was – despite their decades-long friendship – “capable of meddling in my event because she doesn’t want me to be friends with Whitney.”

The Niccoli office manager also told Page Six on Wednesday that the caterers had already had conversations to film with other “housewives” in their restaurant, so “it was management that made the most sense to their business “.

Further explaining that they hadn’t let the newbie “RHOSLC” hang, the rep added, “They helped Angie find another caterer, which ended up being Chef Marco’s brother’s catering business. “

Aubrey also addressed the backlash she and Barlow received via her social media on Wednesday, stating that Harrington “completely fabricated this story to create a storyline for herself.”

Barlow (center) is seen collapsing over the charges.
Barlow (center) is crumbling over the accusations as Harrington (left) places his hand on her.
Andrew Peterson / Bravo

“She falsely accused @ lisabarlow14 of sabotage,” the chef wrote in a lengthy Instagram caption. “Accusing us of bad business, and that is absolutely disgusting, hurtful and most of all WRONG.”

“We chose not to make Angie’s event ultimately as a business decision,” she added. “We had prior conversations with Lisa and Jen’s assistant (Stuart) to tentatively film in our newly opened restaurant. I said yes to gather more information on his event to see if we could do it.

Screenshots of Aubrey’s text exchange with Barlow surfaced on Bravo’s super-fan account @cocktailsandgossip, showing the chef said “absolutely” to host an event with the “Woman. at home “weeks before Harrington even contacted.

Aubrey told Barlow in his text, “Let us know when and we’ll get there!” », Referring to the shoot in their restaurant.

The first text exchange between Angie Harrington and Aubrey Niccoli to set up a catering service for the event.
A text exchange between Barlow and Aubrey to be filmed at the chef’s restaurant for “RHOSLC”.
cocktails and gossip / instagram

The manager of the Niccoli office explained to Page Six that Aubrey “tentatively said yes” to the Harrington event as well, but needed “to get more information about the event from Angie and the production team”.

“Once they’ve spoken with Dina [producer from Bravo], they made the final decision to refuse, ”added the representative. “There were several reasons why it didn’t make sense for them to make Angie’s event and they chose to film at their new restaurant Niño Viejo as a business decision.”

The office manager then reiterated: “The decision had nothing to do with Lisa Barlow. It was a decision based on what was best for their business.

A second text exchange – sent between Aubrey and Harrington this time – supported what the office manager told us. This showed Aubrey had withdrawn because his company would not be mentioned on the show and would not get any promotion.

Texts in blue show Aubrey Niccoli withdrew from the event, fearing her restaurant would receive proper promotion.
Texts in blue show Aubrey Niccoli withdrew from the event, fearing her restaurant would receive proper promotion.
Cocktails and gossip / Instagram

“I never fully committed [to] or took a down payment from Angie, ”Aubrey added in her Instagram post on Wednesday. “And the truth is, she asked us to do it FREE for publicity because it was going to be filmed.”

The chef then dropped another bombshell: “She also told me not to tell Lisa!”, Adding the receipts for these texts in the post.

“It is also quite normal to get all the information about an event before signing contracts and taking a deposit. It never happened, ”Aubrey explained. “We kindly declined after a call we had with a Bravo producer named Dina. DO NOT talk to Lisa. I can’t say it enough… Lisa did NOT tell us not to do Angie’s event. Never happened and she would never do something like that. Let it be known that Angie is the liar and the one who sabotages our name, our business and Lisa.

Aubrey posted the receipts for her convo with Harrington, in which she overshadowed Barlow.
Aubrey posted receipts from her conversation with Harrington.
Instagram

Harrington did not immediately respond to Page Six’s request for comment.

But Barlow defended herself on Instagram on Monday, writing in part: “I would never cancel a caterer and it’s not something everyone could do @marconiccoli and @aubreyniccoli are amazing people.”

She also told Page Six that the whole debacle was “insulting” as a businesswoman because “I would never disturb someone else’s business and I would never disturb any of my friends.”

“I thought it was really funny that Whitney thinks I care so much about our friendship that I’m trying to sabotage a party,” added the “RHOSLC” star. “It’s illogical and just weird.”

Aubrey concluded writing on her Instagram Stories: “It’s sad that people want to attack small business owners in the food and beverage business, especially during these times. Unbelievable.”

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Global Contract Catering Services Market 2021 Current Manufacturers Scenario – Compass Group, Sodexo, Elior Group, Aramark Services https://bonappetitonline.com/global-contract-catering-services-market-2021-current-manufacturers-scenario-compass-group-sodexo-elior-group-aramark-services/ https://bonappetitonline.com/global-contract-catering-services-market-2021-current-manufacturers-scenario-compass-group-sodexo-elior-group-aramark-services/#respond Wed, 06 Oct 2021 08:58:23 +0000 https://bonappetitonline.com/global-contract-catering-services-market-2021-current-manufacturers-scenario-compass-group-sodexo-elior-group-aramark-services/

Global Contract Catering Services Market through MarketsandResearch.biz provides an overview of the current moving situation and predetermined development of the company for a period of 2021 to 2027. The advanced development attributes of the market depend on a short quantitative and subjective investigation of the data accumulated from explicit sources. The prospects for the capacity required to enter the collective catering services market are studied. In addition, the drivers responsible for market development at global and local levels are examined. These components encompass past development designs, similar player rating, division rating, neighborhood rating, and most importantly, current and future models.

The review method used in the Contract Catering Service Report is important and framed so that every factor of the business is guaranteed on file. Data is collected from essential and auxiliary sources, which can be presented by business specialists.

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The evaluation of the progress instances of the contract catering service depends on the CAGR which is not actually settled between 2021 and 2027. The part of the overall activity and the progress speed of each topographic is not really due. to the evaluation of the introduction of the company in all areas. It covers all the fundamental data on the major manufacturers, customers and wholesalers that operate the post.

The ratio depends on the accompanying portions:

In terms of

  • Fixed price contract
  • Cost Plus contract

In terms of

  • BI
  • Education
  • Health and the elderly
  • Sports & Leisure
  • Others

Profiling of accompanying key traders was given:

  • Compass group
  • Sodexo
  • Elior Group
  • Aramark Services
  • Westbury Street Holdings
  • ISS Global Services
  • Atalian serves
  • Camst
  • CIR Food
  • CH & CO caterer
  • SV Group

ACCESS TO THE FULL REPORT: https://www.marketsandresearch.biz/report/226993/global-contract-catering-service-market-2021-by-company-regions-type-and-application-forecast-to-2026

The market is divided into accompanying geological sections:

  • North America (United States, Canada and Mexico)
  • Europe (Germany, France, United Kingdom, Russia, Italy and rest of Europe)
  • Asia-Pacific (China, Japan, Korea, India, Southeast Asia and Australia)
  • South America (Brazil, Argentina, Colombia and the rest of South America)
  • Middle East and Africa (Saudi Arabia, United Arab Emirates, Egypt, South Africa and Rest of Middle East and Africa)

Customization of the report:

This report can be customized to meet customer requirements. Please connect with our sales team (sales@marketsandresearch.biz), who will make sure you get a report that’s right for you. You can also contact our leaders at + 1-201-465-4211 to share your research needs.

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Florida woman received $ 3.4 million COVID grant she never applied for https://bonappetitonline.com/florida-woman-received-3-4-million-covid-grant-she-never-applied-for/ https://bonappetitonline.com/florida-woman-received-3-4-million-covid-grant-she-never-applied-for/#respond Tue, 05 Oct 2021 20:56:11 +0000 https://bonappetitonline.com/florida-woman-received-3-4-million-covid-grant-she-never-applied-for/

DAYTONA BEACH, Fla. (AP) – A Florida gas station worker said she received a $ 3.4 million COVID relief check that she never requested and never requested received.

Holly Hill resident Amy Williams said she was amazed her name and an outdated address ended up in the federal database, indicating that she had received millions of COVID restaurant revitalization funds for a catering business. Williams never asked for funds, never received money, and never worked in the restaurant business.

Of the 31 Daytona Beach businesses that received the COVID relief funds, Williams leads the way, allegedly receiving the biggest check for a restaurant business it doesn’t have, according to the Daytona Beach News-Journal.

And she hasn’t lived at the address on the check for about eight years, she said.

The area’s next highest check was awarded to a beachfront nightlife spot for nearly $ 560,000, the newspaper reported.

Williams’ husband works as a cook in a restaurant, but that is their only connection to the food industry. And this restaurant has not received any relief funds either.

“I don’t have any money,” Williams said. “I would really like to know how it went.”

The 44-year-old had been unemployed for three years while battling breast cancer and recently started working at a gas station. She and her husband live with their three children in a modest apartment.

The Small Business Administration declined to comment on the flawed check, saying its office of the inspector general and the agency’s federal partners are working diligently to resolve incidents of fraud.

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Caterease, Gather, CaterTrax, PeachWorks – Amite Tangy Digest https://bonappetitonline.com/caterease-gather-catertrax-peachworks-amite-tangy-digest/ https://bonappetitonline.com/caterease-gather-catertrax-peachworks-amite-tangy-digest/#respond Tue, 05 Oct 2021 06:18:50 +0000 https://bonappetitonline.com/caterease-gather-catertrax-peachworks-amite-tangy-digest/

The Global Restoration software Industry report gives comprehensive report on Global Catering Software Market. Details such as size, major players, segmentation, SWOT analysis, pestle, 5 bearer, most influential trends and business environment of the market are mentioned in this report. Further, this report exhibits tables and figures which give a clear perspective of the Catering Software market. With the help of this report, an organization can achieve its goals and develop its unique strategy. The sample report is available in 20 different formats, so let us know your exact needs so we can focus on your area.

These are the few market players in this industry-

Caterease, Gather, CaterTrax, PeachWorks, Restaurant catering systems, ChefMod, EventTemple, Tracker function for caterers, Curate

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Catering Software Market

Marketing, order management, product management, event planning.

Application as below

Catering service, application II.

The fundamental is well established in the major study. The report presents up-to-date data on product details, roadmap, investment strategy, revenue figures and sales of key companies. In addition, the details also give the Global Catering Software market revenue and its forecast. Business model strategies of key companies in the Catering Software market are also included. The major strengths, weaknesses and threats shaping major market players have also been included in this research report. You can make a plan just by looking at this market research.

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MR Accuracy Reports has released the report which gives a detailed overview of key market segments. The fastest growing and slowest growing market segments are covered in this report. The major emerging opportunities of the fastest growing Global Catering Software Market segments are also outlined in this report. The market size, share and forecast of each segment and sub-segment are available in this report. In addition, the segmentation by region and the trends driving the major geographic region and emerging region have been presented in this report.

Regional assessment and diversification of segments.

North America (United States, Canada, Mexico)
Europe (UK, France, Germany, Spain, Italy, Central and Eastern Europe, CIS)
Asia Pacific (China, Japan, South Korea, ASEAN, India, rest of Asia-Pacific)
Latin America (Brazil, rest of LA)
Middle East and Africa (Turkey, CCG, rest of Middle East)

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The research team had assembled the study on the global Catering Software market which also presents a history of mergers, acquisitions, collaborations, and tactical partnering activities in the market. Valuable recommendations from senior analysts on strategic research and development investment can assist new entrants or established players to enter emerging sectors of the Catering Software Market. Investors will have a clear overview on the dominant players in this industry and their future forecasts. Additionally, readers will have a clear perspective on the high demand and unmet consumer needs that will drive the growth of this market. This material has been very useful for all TOP players.

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Can your cutting crusher meet all applications? Labmate online https://bonappetitonline.com/can-your-cutting-crusher-meet-all-applications-labmate-online/ https://bonappetitonline.com/can-your-cutting-crusher-meet-all-applications-labmate-online/#respond Mon, 04 Oct 2021 09:26:31 +0000 https://bonappetitonline.com/can-your-cutting-crusher-meet-all-applications-labmate-online/

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The Catering Association alleges wrongdoing but the GSFP secretariat refutes the allegation https://bonappetitonline.com/the-catering-association-alleges-wrongdoing-but-the-gsfp-secretariat-refutes-the-allegation/ https://bonappetitonline.com/the-catering-association-alleges-wrongdoing-but-the-gsfp-secretariat-refutes-the-allegation/#respond Sun, 03 Oct 2021 09:02:34 +0000 https://bonappetitonline.com/the-catering-association-alleges-wrongdoing-but-the-gsfp-secretariat-refutes-the-allegation/

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The Ghana National School Feeding Caterers Association (GNSFCA) alleged that the Ghana National School Feeding Secretariat paid an estimated amount of more than GHS 12,998,767.52 to “ghost schools”.

He said schools, which numbered more than 511 across the country, had not been part of the program.

GNSFA public relations officer Caroline Aboagye at a press conference in Accra on Thursday said some schools had been smuggled into the program’s payment system, including 139 schools in the Volta, 59 in Ahafo, 43 in the east, 41 in the Ashanti Region, 33 in Greater Accra, 30 in the center, 12 in the north, 11 in the west, 10 in the northwest and 9 in the Bono regions of the country .

She said that the current leadership of the Secretariat has proven incompetent due to leaks and mismanagement of funds.

“The caterers were not ready to work with the national coordinator and his subordinates. They must go for the betterment of caterers and school children. It is very sad to say that the caterers received threats from their zonal and regional coordinators when they expressed their grievances, ” she said.

The PRO requested the Chairman to investigate the ongoing fraudulent activities at the Program Secretariat.

She said that while the administration of the GSFP had improved significantly, it had faced several challenges such as late payment of grants and their indebtedness to caterers contributed to the inefficiency of many of them.

The Association commended the President and Ministers of Finance, as well as the MoGCSP for their tremendous support to the program.

Mr Siba Alfa, Head of Public Relations, Ghana School Feeding Program (GSFP), in an interview with Ghana News Agency in Accra, refuted the caterers’ claims.

He said the schools they paid for were all legitimate and part of the program’s system.

Mr Alfa said they were concerned about how the caterers had a press conference without involving them on their issues as they were working together.

He said they should have contacted the Secretariat with evidence of their requests for them to be investigated, while urging them to engage in dialogue with them to have the issues resolved amicably.

Mr Siba noted that some caterers who had not been on their system and did not have a contract with them had claimed that they had worked but had not been paid.

He invited these caterers to visit their offices although it was illegal for them to take schools and cook for them without the permission of the Secretariat, so that their claims with evidence that they had rendered services are studied and regulated.

He called on caterers who had contracts with them and who had not been paid due to “little issues” including a mismatch between names and e-zwich numbers, to be patient as they would definitely be paid.

Source: GNA

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Upper Valley wedding businesses scramble with big bounce after tough 2020 https://bonappetitonline.com/upper-valley-wedding-businesses-scramble-with-big-bounce-after-tough-2020/ https://bonappetitonline.com/upper-valley-wedding-businesses-scramble-with-big-bounce-after-tough-2020/#respond Sat, 02 Oct 2021 17:39:42 +0000 https://bonappetitonline.com/upper-valley-wedding-businesses-scramble-with-big-bounce-after-tough-2020/

If the past year has been a nightmare for the wedding world, this year is shaping up to be more of a fairy tale.

After suffering a drastic slowdown in 2020 due to the COVID-19 pandemic, weddings – and the businesses that host them – have come back in force.

And that’s both good and bad.

While everyone, including caterers and tent companies, event venues, florists, photographers, and even port-a-pot vendors all report that they get a flood of booking requests, the demand for the pending nuptials is so great that the vendors say they can’t take on any other business.

“We started turning down products in June,” said Brendon Blood, owner of Blood’s Catering and Party Rentals in White River Junction. “We have a big red banner on our website saying we’re full, but we still get two to three calls a day. “

The Upper Valley is a popular destination for weddings due to its rural beauty and venues which include luxury resorts, country inns and farmhouses landscaped with renovated post and beam barns, and the wedding season of summer to fall plays a vital role in the local economy. But those who depend on the events industry have seen business slow as the pandemic has prevented large groups of people from coming together.

“2019 was our busiest year ever and then 2020 was next to nothing,” said Whitney Battis, who, along with her husband, Brent Battis, operates B&W Catering Co. in Perkinsville. “This year we have a wedding every weekend until October.”

One of the main reasons for the boom cycle is that weddings canceled last year have been rescheduled for this year, in addition to the regular schedule of weddings slated for 2021. The postponement pushes bookings to 2022 and even to beyond, said wedding planners.

“We’re almost full for next year and people are already booking for 2023 at this point,” said Emma Behrens, wedding coordinator at the Quechee Inn at Marshland Farm in Quechee. The hostel has booked 17 weddings this season compared to eight last year and 15 the year before.

“It was one every weekend, sometimes two a weekend,” Behrens said.

A spot check of local municipal clerks’ offices for marriage licensing confirms the jump in couples getting married this summer.

In Woodstock, where the Woodstock Inn & Resort is a popular destination for wedding ceremonies, the number of marriage licenses issued since the spring is 27, with 11 more pending or awaiting return for official registration, this which brings the total to nearly 40 so far in 2021 against 27 for the whole of 2020.

Lebanon issued 61 marriage licenses between May 1 and September 21, up from 53 for the same period last year, and Hanover has issued 26 marriage licenses since May 1, which Hanover Deputy Registrar Donna Stender , described as “rather average”.

And in Hartford, 52 marriage licenses have been issued so far this year, and 15 more are awaiting surrender, up from 61 for all of 2020 and 124 for all of 2019, the last year before. pandemic.

As a barometer of marital activity, Hartford, due to the fact that it is a busy city on the border and at the intersection of highways 89 and 91, could be considered the Las Vegas of the Upper Valley.

“We are the first city that people from out of state come to get their marriage licenses, and not all of the licenses issued have happened in the city of Hartford,” Hartford Deputy Clerk said, Sherry West.

And for other branches of the wedding industry, such as florists, business is booming.

“Our wedding business is three times what it normally is and remains strong through the fall,” said florist Michael Reed, owner of Roberts Flowers of Hanover. “We’ve had at least two weddings most weekends, and people are already booking for next summer, which is unusual for us.”

One difference, however, is that weddings are getting smaller – although that doesn’t mean they’re small, wedding planners have said.

“The average is 125 to 150 guests. We don’t get to see parties of 175-200 guests so much, ”said Tami Dowd, owner of Dowd’s Country Inn in Lyme.

For Dowd, the challenge this year and beyond isn’t a lack of business – “a lot of our weekends are gone for 2022, and we already have 10 weddings booked for 2023,” she said. – but the inability to find enough workers to organize an event that requires 15 people – cooks, waiters, bartenders – for a wedding party of 130 guests.

This forced Dowd to make some tough calls.

“We had to close Latham House (the hostel restaurant) this weekend and next because we need staff for the weddings,” she explained. “We move people and everyone gets involved. “

Photographer Quechee Lyndsie Lord said the jam at weddings this summer prompts guests to grab any available date in order to bring together all the pieces – accommodation, caterer, photographer, florist, officiant – involved in arranging the event. a marriage.

Saturday is the traditional wedding day, but Lord said this summer she also photographed weekday weddings. “A lot of people ended up doing weddings on Wednesdays and Fridays. I had a wedding on Tuesday. It’s hard to find a date where everyone is available, ”she said.

The 37 weddings Lord is due to do this year – she divides her business between New England and Tennessee – “is certainly the busiest year I’ve ever had.”

The pandemic has led more and more couples to hold their weddings outdoors, demanding services such as tent companies and port-a-potty providers.

Danielle Allard, who along with her husband, Tyler Allard, runs the Allard portable restroom in Charlestown, said they had “at least ‘had 40 weddings this year” and seven more to come. ” They already have 10 marriages on their books for 2022.

“We are way beyond what we did in 2019,” she said.

Allard, however, admitted that their 2021 wedding total was slightly inflated by a special event: her and her husband’s wedding in Walpole, NH on September 4 (which, like many of their clients’ ceremonies, was postponed d last October).

Finding a white portable toilet was no problem, of course.

“We shared our wedding date with our clients,” she said.

John Lippman can be contacted at jlippman@vnews.com.

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The restoration student turned restaurateur https://bonappetitonline.com/the-restoration-student-turned-restaurateur/ https://bonappetitonline.com/the-restoration-student-turned-restaurateur/#respond Fri, 01 Oct 2021 22:24:55 +0000 https://bonappetitonline.com/the-restoration-student-turned-restaurateur/

The Chronicle

Mthabisi Tshuma, Leisure Correspondent
Its lively personality impresses many and rings true to its humble beginnings which show that every great castle begins with one block.

This is the story of Benson Muneri, born in Kadoma and raised in Bulawayo, an actor in tourism and hospitality.
At 42, he has shown that a small step taken every day builds hope for a bigger life that begins when you start something and flourishes when you keep doing it.

It’s the story of how three fast food restaurants across the country under the Barcelos banner spawned 16 Hotplate Grillhouse branches.

Restaurants are a testament to how the power is in the roots, not in the branches.

This rings the adage that success usually comes to those who are too busy to seek it.

Born in the mining town of Kadoma to a father who worked for the Cold Storage Commission (CSC) (now Cold Storage Company) and a mother who relied on the sale of cultural artifacts to put food on the table, Muneri has not had it easy.

President Mnangagwa visits the new Hotplate Grillhouse branch in Harare accompanied by First Lady Amai Mnangagwa (right) and Zanu-PF Second Secretary Cde KCD Mohadi (center)

Saturday Leisure met Muneri at the new US $ 200,000 Hotplate Grillhouse branch in Harare, which he has since donated to First Lady Amai Auxillia Mnangagwa’s Angel of Hope Foundation to help vulnerable people.

“I was born in Kadoma and grew up in Nketa 7 in Bulawayo. I went to Rimuka High School in Kadoma and moved to Bulawayo around 1992 when my father transferred from Kadoma to Bulawayo while working for the Cold Storage Commission (CSC).

“Life was a challenge because our parents had to fight for the maintenance of a large family of six brothers and a sister and it was never easy and my mother had to sell doilies to make ends meet,” Muneri said. .
Muneri said he has persevered and pursued his dream career in the tourism industry.

“I studied for a diploma in catering and hotel management at the Bulawayo Business Training Institute (BCTI) which was located in the Zimnat building and was a very expensive private college.

“After I finished in 1996, I moved to Victoria Falls where I became the first black manager of Spur Steak Ranches, which also opened at Holiday Inn Bulawayo in Ascot, Beitbridge and Victoria Falls. That’s when it all started, I was the general manager of the three stores, ”said Muneri.

Muneri said that through his dedication, hard work and determination, Spur Steak Ranches realized he had the talent and drive to make them perform better. So they sent him to South Africa for training.

“I went to Cape Town for further training and that was around 1997. From 1999 to 2004, I worked at Nandos in Johannesburg and was the operations manager for stores in South Africa and Namibia.

“From Nandos, I worked with Woolworths from 2004 to 2006 before joining Barcelos in 2006 until 2019,” Muneri said.

“It was in Barcelos that my entrepreneurial skills were developed when I met my mentor, a Greek by the name of Costa Mazzis, who is the CEO of Barcelos.

Staff at Hotplate Grillhouse offered in Harare

“Mazzis is very supportive of the current deployment of Hotplate Grillhouse branches in Zimbabwe and he is the one who gave me the special franchise for the main franchise in Zimbabwe under which we operate,” said Muneri.

Having gained in-depth knowledge of the tourism and hospitality industry, Muneri said he felt the need not to abandon his roots and come back to the country.

He said the move was also made necessary by the Second Republic’s “Zimbabwe is open for business” policy.

“I came back in 2019 from South Africa to invest in Zimbabwe and it was because of the bugle call for openness led by President Mnangagwa.

“When I came back I took a leap of faith and started investing by opening three Barcelos franchise outlets,” he said.

Muneri said his love for the industry saw him realize a gap that he immediately closed.

“I realized that there was a need and a demand for an African offering of traditional dishes and so we launched this idea of ​​Hotplate Grillhouse which now has 16 outlets in two years,” said Muneri.

A decade in South Africa made Muneri ill at home and he didn’t hesitate when an opportunity to relocate presented itself.

“Home is home and nothing beats home. I was ready to take whatever happened to me. I was ready to weather the storm knowing I was home.

“I had gained experience overseas and it was time to deploy it at home,” Muneri said.
Muneri’s return created jobs for 350 people.

“I am excited about job creation and I am a young man keen to learn more. We take one client at a time and we’ll master the game and pick it up as we go.

“We are not the best, but we are ready to be the best in the future,” said Muneri.

Regarding his donation of the new Hotplate Grillhouse outlet, Muneri said the establishment is all it is thanks to the customers it is indebted to.

“It was an honor for President Mnangagwa to ask me if he could come and officiate at the opening of the Hotplate Grillhouse which was donated to the Angel of Hope Foundation. It is a 90 seater and has staff cabins on its premises and was set up with a budget of US $ 200,000.

“We are touched by the actions of the First Citizen and we support his office and respect his existence. We also appreciate her support with Amai Auxillia Mnangagwa of the Angel of Hope Foundation who is the beneficiary of the restaurant.

“One brick at a time, we are trying to unite the nation. We have in the past been involved in projects like the Danhiko project, the Dunhudzo project. We want to make a difference and add value. I want to help people improve their lifestyle, ”Muneri said.

On his approach to being a businessman and a family, Muneri said:

“I am a businessman, I maneuver, I work and I know what children need to survive.

“As already said, we appreciate ED for leveling the playing field and if anything, this store was offered by the customers themselves,” Muneri said. – @mthabisi_mthire

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