In 'Nasty Bits', a book of collected writings about the food industry, Anthony Bourdain makes a sharp observation of a sign that a restaurant is quietly scaling back and cutting costs, 'a forlorn dessert cart, half-filled with hardy, not-too-perishable fruit variations (nothing that will oxidize or get ugly too quickly' probably because it will be used again tomorrow and the next day) sits right by the front door'. Described as such, it seems obvious that a restaurant prop like this would be a sign of its slow death march. But without the benefit of an experienced, food-service savvy expert, who among us could truthful surmise that a crusty dessert cart is a sign of imminent failure of a restaurant?
Some who possess the experience and insider know-how to read these tell-tale signs have learned to capitalize on their skills and become catering consultants. Clarion Group, a catering consulting firm based in Kingston, New Hampshire, is one such operation. For the past 14 years, they have made a name for themselves in the business of improving the performance and reducing costs of providers of food service. The principals of Clarion Group, Tom McDermott and Angela Phelan have, between them, over 50 years experience working in and consulting with restaurants, catering companies, colleges, universities and international institutions.
The approach of these catering consultants is to first spend time on-site at a food service's location. They examine and evaluate a food service's operations and use their trained eyes to identify problems, or potential for problems, in existing processes and practices. Restaurants, catering companies and other food service providers often face similar challenges in trying to meet financial objectives, maximize operational efficiency, cut costs and keep up with industry trends. The Clarion Group team expertly deals with these common problems with tried-and-true solutions that can be customized to their clients' specific needs. They are even able to go so far as to design new and efficient facilities that will be better able to manage a food service's challenges.
One of the latest trends in the food industry is a focus on sustainable food service. In the restaurant world, a sustainable operation is one that strives to serve fresh and organic ingredients, and which makes a concentrated effort to use environmentally-friendly products and practices. The service that Clarion Group catering consultants provide can help a business achieve the goal of sustainability. They help to develop strategies to eliminate or minimize junk food, minimize waste, use low-energy appliances, and develop menus that offer consumers a balanced, nutritious meal made with as many organic and locally-sourced foods as possible.
Beyond their work as catering consultants, Clarion Group publishes a quarterly newsletter that keeps clients informed of changes and trends in the food service industry. Their commitment to client satisfaction is evidenced by their promise, 'We don't consider a project completed until you say you are fully satisfied.'
For more information, or to schedule a catering consultation, visit ClarionGP.
Clarion Group is a nationwide
