Super chef Rick Bayless offers caterers advice during his keynote address at the 2009 Sterno Group Advisory Board Meeting in Chicago: Protect your brand.Encourage innovation in every part of the organization.Invest in employee growth and education. Be thoughtful about the environment.You will be rewarded when the economy improves.
“Managing longevity and customer loyalty while keeping costs down is a balancing act,” said Rick Bayless, head chef and owner of Frontera Grill, Topolobampo and XOCO in Chicago. “The trick for long-term success is to know your business’ core values and then stand by them.”
Bayless addressed a group of premier North American caterers gathered in Chicago for a two-day event hosted by the Sterno Group, a global leader and supplier of “portable fire.” Known for delivering the hottest, most consistent burn temperatures in the industry, Sterno Brand chafing fuels and butane products have a long history of serving the needs of premium catering establishments in the United States and Canada.
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