YOU can become
REGISTER TODAY FREE 40 MINUTE
WEBINAR BEGINNING 3/31/18
"If you want to be successful, find someone who has achieved the results you want and copy what they do and you'll achieve the same results." - Tony Robbins
"Many of life's failures are people who did not realize how close they were to success when they gave up."
-- Thomas Edison
Chicken is chicken. A potato...is a potato. How can you chop, blend, cook, toss, and mix them to make your business stand out from any other? What will make YOU any more successful or prominent than any other caterer in your field?
Some of the "secrets' are Location, Marketing, Advertising, Menu Creation, Sales Techniques, Management, Preparation and Orchestration and a slew of other attributes. With all this to learn, HOW can YOU be the best at what you do?
I CAN SHOW YOU HOW!
MY recipe for success has been measured, blended, folded and carefully concocted throughout 30 years as a seasoned professional . My techniques improve every aspect of your business: tidbits of wisdom, secrets I'm willing to share are here for the taking!
Your bottom line is in your very capable hands...reach out and get started today at no expense.
My passion for cooking began in my grandmother's kitchen near Cape Cod, Massachusetts. By the age of 16, I was catering private parties for friends and caught the food service bug.
At 23, I began an internship with famed cookbook author and Miami catering diva Marina Polvay. Her chef took me under his wing and between the two of them I quickly learned to create and orchestrate high-end society celebrations all over south Florida.
This was a pivotal time in my life. My father passed away and I soon married a food service manager with Wendy's. I moved to Boca Raton and decided to invest in ME! The opening of my flagship store of Wee-Bag-It Delivery Emporiums (a first-of-its-kind breakfast and lunch delivery to the workplace) set the stage for my foray into food service franchising. Our first year sales topped $300,000 in 1990. Newspaper articles extolled our success
Selling 11 stores and opening 7 that first year, I had combined fast food and catering knowledge with my talent for creating menus to tantilize the palates of executives, assistants, and employees up and down the gold coast. The franchise business was sold in 1995.
Turning back to my passion for catering and relocating to Denver, Colorado, I offered the front range catering with an east coast flair. Within a year my business grew from home-based, to church kitchen, to a 1500 sq ft store front business, complete with walk-in cooler and freezer. Soon, clients like Nestle, Make a Wish Foundation, Boys and Girls Clubs, Denver Performing Arts Center and the Denver Broncos were calling.
In the fall of 2009, however, I was stricken with Bacterial Meningitis and nearly did not survive my 28 day coma. During that month, my family was told there was no hope and dismantling my business began. Equipment sold, doors closed and work to refund our calendar obligations ensued. I woke, much to my doctor's surprise, and began months in rehab to learn to walk, eat and function again. Bed ridden and my catering career over, I set to work writing my how-to book, Cater$avvy "Secrets of the Trade Revealed". Turning lemons into lemon meringue pie, I shared my years of training, food service acumen and stories of not just my 25 year career but war stories and recipes from three dozen caterers nationwide.
Following my recovery, I played a part in the creation of two catering companies. Vision Catering and my son's Upper Crust Catering of Denver. Working from a local catering commissary and applying his mother's formulas for success, he is well on his way to dominating the Denver catering market.