The number one tip every operator mentions when asked how he or she distinguishes one’s catering services from the competition is customization: the ability to work hand-in-hand with a client, to create a menu, décor and service unique to a particular event. And finding ways to add value is almost always part of that process. Our question then is this: if everyone is “customizing” services, can that still be a differentiating selling point? Never fear! The ...
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