Sandy Korem

founder, The Festive Kitchen

Sandy Korem is the CEO and founder of The Festive Kitchen, a one-of-a kind catering company based in Dallas. Her company, The Catering Coach, helps restaurateurs maximize their off-site catering profit potential.

[email protected] The Festive Kitchen

Sandy’s Recent activity

How to reduce time clock abuse

Nov 01, 2016

For as long as I’ve been operating a catering company, and for as many lessons as I’ve learned about the importance of taking action, there are still times when I let a problem go on for too long...

Don’t blow your one chance to stand out

Sep 19, 2016

You have one shot at responding to inquiries from prospective clients. One poorly thought-out email is all it takes to instantly eliminate you from a high-dollar catered event. To ensure you are considered for $5,000...

Three catering freebies that shouldn't be free

Aug 02, 2016

Every time I speak about the things that restaurant owners give away that they could be charging for, I have someone tell me they felt like I hit them across the head with a baseball bat. In fact, one man recently...

How to beat the catering competition

Jun 21, 2016

Restaurant owners have a catering gold mine right under their noses. A customer database, overhead already paid, food that your guests love, staff, recipes, etc., are all in place. After you have established a cateri...

Have you checked your profits lately? Part 2

Apr 26, 2016

Once the holiday season is over, there is usually a big lull for caterers until wedding season kicks in. It’s like hibernating, hunkering down until wedding season arrives. They are waiting, waiting, waiting until th...

Have you checked your profits lately? Part 1

Apr 11, 2016

Sadly, many caterers don’t look at their bottom line enough. Some never look at their bottom line. They think they know what their net profit was on a particular event. But when it comes to overall company net profit...

Is your catering current and cool?

Jan 05, 2016

Photo: ThinkstockI recently spoke at a restaurant trade show in Florida, and while I was there, I chatted with a catering sales person for a high-end restaurant where catering sales are growing at a healthy pace. I w...

Don’t forget to count the carrots

Dec 10, 2015

I broke one of my own cardinal rules for catering last week: We didn’t count the carrots for a big sit-down off-site catering event. What’s the big deal, you ask? Let me give you a little background. Catering a...

Don’t just dress to impress—drive to impress

Oct 22, 2015

Want to know how to lose a social catering client? Drive up in a dirty, banged-up, smelly van. Social catering is a huge catering profit center. Handling a customer’s small dinner party is a great way to fill the...