Catering…What the $@?^%
Eating at a Meeting Podcast Episode #160
Catering…What the $@?^%
Tracy has known Chef Todd Annis of Cru Catering for ~20 years when we were both in Atlanta – as a caterer and a corporate event planner. When I randomly found his podcast “Catering…WTF”, I laughed, was amazed, and immediately reached out because the stories he shares about the behind-the-scenes of catering are important for #EventProfs to understand.
Listen in as Tracy & Todd talk about THE question chefs hate to answer, how business is booming but staffing is scarce, tastings, dietary needs and more. This will be a LIVELY conversation on the role caterers have in an event.
Todd Annis
Chef Todd is the Vice President of Culinary for Cru Catering in Charleston, South Carolina.
What do safe, inclusive & sustainable food and beverage experiences look like to you?
As a guest, well trained and educated staff, clean and organized environment.
Do you have an example of a situation that negatively effected you and/or other individuals or groups’ food and beverage experience?
As an operator, every day we have to maintain serv safe and constant training of staff about what we do and what it in each items not to mention recycling, and food waste protocols.
What do you wish people knew about what you do?
How difficult it is to satisfy all issues at large events and what the chefs and staff have to do to prepare that and be ready for each venue and client.
What is a best practice you use/or have seen to create safe and inclusive F&B experiences?
Line ups constant communication, classes, and follow-up checks. Catering can be very difficult in some of these areas.
Just for fun…What are your favorite food and drink?
THE question every chef hates!
Links:
Connect with Todd: Website
Check out other featured guests on the Eating at a Meeting podcast
Eating at a Meeting is part of the Nitty Grits Podcast Network.
