Wednesday, May 30, 2012

Innovative Catering Concepts, cookin' at The Barnes

ICC's truck unloading under the Barnes' iconic overhang
About a month or so ago, my good friend Tia Triplett asked me to coordinate vendors for interesting food booths on the terrace at the new Barnes museum on their free ticket Memorial day weekend. Tia is the on-site GM for 1st & Fresh Catering the food service provider for the museum. Due to the extremely heavy load of catered events and opening their restaurant and coffee bar, they needed some relief for their staff and that is why they decided to subcontract this project. Tia chose me to do this because of my museum experience and my knowledge of what the best vendor solution would be to make it special for the guests. My immediate thought was to involve all my catering clients, but since only one of them has an ongoing vending component to their business model, I decided to work on this with Rocco Gallelli, Joe Divon and Steve Mastero, owners of Innovative Catering Concepts.

Field kitchen and grill station
Rocco and I developed the menu with Tia's guidance and we decided to go with three different food stations. One station I dubbed "Rocco's Grill" which featured huge burgers with gruyere and caramelized onions, 1/4 lb. all beef dogs with great toppings and lots of deep fried goodies. The Sampan Restaurant station had edamame wasabi  and pork gyoza dumplings along with chicken and beef satays. The third station had an excellent mezze platter from Bitar's (Philly's best Middle Eastern fare), veggie crudite and wraps. Rocco also brought in a water ice and pretzel vendor. It was a very enjoyable weekend, although very hot, and it was great to see the new museum inside and out. The staff for 1st & Fresh and the museum were great to work with, and provided us with everything we needed to do our work with graciousness and the hospitality attitude. They even had an air conditioned service kitchen just to the left of where I took the above picture that was ours for the weekend, in addition we had use of a large mobile kitchen they had been lent by the Toby Keith Tour.
Jules and Liz, serving lemonade and mezze

Jack & Jerry, cheffin' up some dumplings.
Jack put his hat back on after the picture.
I had recruited a few of my daughter's friends to work the event and they did a great job. Rocco called them "The Jonas Brothers" and Katie and their other friends got a pretty big laugh out of that.
Bar inside the Barnes run by 1st & Fresh Catering
Since I like to think of myself as a student as well as a consultant in the catering industry, I was very curious to see up close how 1st & Fresh is doing so far at The Barnes. A major opening like they had with huge high budget/profile events every day in a new building is extremely difficult, I know from my experience at The National Constitution Center. From every thing I have seen and heard from 1st & Fresh employees that I know from other catering companies, museum employees that I knew previously and others in the industry they are succeeding and doing a great job. The management is smart enough to bring in help when needed and I thought it was very astute to bring in Great Performances from Manhattan to staff most of the two opening galas. GP is known as having some of the best, well trained staff in the business, and to utilize them rather than one of the Philly based temp companies on a very busy catering weekend gave them much better staff than any other option available. 
View of Barnes terrace, our food booths are left, right and straight ahead
The Barnes has great event spaces, I think my favorite is this terrace. With the overhang it is protected from the weather and has great views of the Parkway. I think the capacity is about 600 for a cocktail party.

It was a great weekend for me, experiencing a new treasure for Philadelphia and learning more about the interesting world of food vending from true masters of this branch of catering, Innovative Catering Concepts. ICC is also excellent at full service and other types of catering, but whenever you may need an expert solution for your street fair, carnival or festival they should be your first call. And don't forget the Jonas Brothers too.

As always thanks for reading.
Harry
5/30/12



Thursday, May 24, 2012

Six days on the road...

Charlotte NC Skyline 
One of my favorite songs is the Taj Mahal version of this classic road song. I listened to it about three or four times on my recent trip to Charlotte NC and Tampa FL. It's on one of my i-pod play lists that I named "Kind of Country" It was just a coincidence that I was on the road from last Wednesday to this Tuesday. Six days on the road.
Center of Charlotte. Tryon and Trade Streets.
Two blocks from Time Warner Cable Arena where the DNC will be held

Bechtler Museum and Knight Theater in the "CLT"
I went on this journey to scout venues and catering options for the upcoming political conventions. When I get to a new town I usually start to walk all over, and talk to as many people as possible. Get my bearings, learn about what I may not have picked up in my readings before getting there, and most important, find venues that I might not have found without happening upon them. I fell in love with Charlotte. I spent time in NC as a teenager and I remembered the genuine warmth and hospitality of the people. There is lots of corporate investment in Charlotte and besides the natives there are many transplants who all seem to have melded nicely into the culture and ways of the south. Charlotte is quite compact and there are great event spaces both in the heart of the city and in the two hip neighborhoods I explored, the South Park and NoDa areas. My new friend Jeff Conway who owns four Ruth's Chris Steakhouses in NC and SC showed me around and helped guide me in my "Venuepalooza" whirlwind of site inspections. I went to a really well produced Green Festival on Saturday morning, and when I left later that day I felt very confident that the venues I had found would fit into the plan I was developing for my clients. On to the Tampa Bay Area.

Beautiful shot in downtown Tampa
After arriving I met Warren Dietl, owner of Puff 'n Stuff Catering for lunch at a great restaurant in Winter Park Florida (near Orlando) called Prato. After lunch and a few very nice cocktails, Warren took me on a tour of his operation nearby, very impressive. He is the largest upscale caterer in Central Florida and I am very lucky to be affiliated with such a forward thinking owner. After departing Orlando I stopped briefly in Downtown Tampa for my city immersion than bee lined for the beaches, about 45 minutes away.
Madiera Beach between Clearwater and St. Pete beaches

After I shot the sunset, I turned around and shot my shadow!
I'm a beach and sunset lover, and I couldn't resist a swim and a nice hang on the beach. Rented a cheap ass motel room and crashed heavily in preparation for the continuation of Venuepalooza, Tampa edition. Drove back to Tampa very early Monday morning to miss the traffic and had two full days of scouting. I found many great options including the Yankees and Phillies Spring Training facilities, beautiful theaters, warehouses and museums, but as I left I did not feel near the sense of satisfaction as I did in Charlotte. Long story on why and much of it is confidential. I will perhaps share this at a later date.

Cool event space contained in this impressive structure
Headed home and am now digesting, organizing and writing up recommndations. Six days on the road and I finally made it home last night. Enjoy: Click for Taj's SDOTR!

Harry
5/24/12

Wednesday, May 9, 2012

My Favorite Cooking Shows

I love to watch cooking shows. I started with Julia Child and the Galloping Gourmet s a child, and instantly fell in love with the Food Network when it started. I got to collaborate on some Book & The Cook events (remember that?) with The Two Hot Tamales when I was at Arroyo Grille in the late 90's, and in the kitchen at the time was a budding new talented chef by the name of Jennifer Carroll.

These days my favorite show is Rick Bayless's Mexico, one plate at a time, and I really like the competition shows, Top Chef, Next Iron Chef, and Chopped.

Here are two lesser known cooking shows I hope you enjoy as much as I do.



Okay, next blog post will be back to covering catering world. There is lots to cover including the opening of the Barnes Museum and a new Facebook group, Philly Catering Stars. Also, I am compiling my thoughts for  chapter two of "Do the Right Thing", so today let's all do some good.

Thursday, April 26, 2012

Exclusive Catering Contracts, an exploration begins...

Battleship NJ, once exclusive, now semi-exclusive. Contact me for details
The concept of exclusive catering contracts is a topic I have planned on writing about since I began this blog last June. It is a very interesting subject, the pros and cons are numerous and the consequence of exclusivity can make or break a catering company. My personal feelings and analysis of exclusivity has evolved over the years, and I will mostly withhold my own thoughts until I have covered the topic a bit more thoroughly. I would like you, the reader, to draw your own conclusions.

Sigma Sound Studios, an iconic Philly venue, exclusive to Feastivities
I would like nothing more than lively, spirited feedback on this and I will include good comments in the coming posts on this topic. This one will be short and sweet with only a brief exploration of the topic. I have a very busy day culminating in a very exciting dinner in DC with the Creative Coalition.

Why do public and private special event facilities seek exclusive catering partners? There are a number of reasons and here are some of the most relevant.

Revenue. Many institutions feel that the amount of receipts they can collect from their special event business will be greater if they bid out the exclusive contract and balance the selection decision with the best operator that has the best financial offer. Since an exclusive building essentially becomes a mini-monopoly, if a client needs to have their event in that facility, the caterer is not concerned with bidding against a competitor and will almost always charge more than they would if they were bidding on an event against others. Because of this, caterers will typically offer a higher percentage commission to the venue when they prepare their bids to become exclusive.
Electric Factory. Not exclusive, but a preferred list. Contact me for booking.

Facility protection. Museums especially, often prefer to deal with one food service operator when there are concerns about damage to their building from the wear and tear of frequent events. If you have a week where there are three events and three different caterers and damage is not discovered until a week later then it is very difficult to figure out who did the damage. Also, the exclusive caterer takes ownership of the venue and is usually more careful and respectful of the building and its contents.

Restaurant requirement. Many cultural institutions have in house restaurants and these are very often difficult situations for an operator to be profitable. By requiring the caterer to also operate the restaurant(s), the profits from events can be justified to offset the potential loss for the restaurant. Another rationale is that multiple operators in the same facility cause operational headaches, especially due to many venues having precious little space devoted to back of the house area for food service.
The new Barnes Museum, an exclusive venue opening Mid-May.

What can you add to this discussion? Comment on the blog, email or Facebook message me. I really want to hear what you have to say, especially if you are a planner of major events. The next post on this topic will explore some of the arrangements that are not exclusive, short lists, open sites, and everything in between.

Have a wonderful day.
Harry

Friday, April 13, 2012

Coming Soon!

For all your venue and catering sourcing needs. 
Service is free for event planners, DMCs, and anyone 
looking for the right space to have a party, meeting, shindig or festival.

Need help now?
Call or email me: 
harryspivak@gmail.com
610*955*8001

Thursday, April 12, 2012

Do the right thing.

This blog post has been brewing in my brain for years. When I decided to go to business school and focus on the hospitality industry for my career, a very big part of my motivation was not financial but humanitarian. I had been out of high school for 5 years, had a few interesting jobs, a few crappy jobs, went to three different colleges for one semester each, ski-bummed for two winters, and felt I was beginning to learn enough about the world to decide on a path.

Being a child of the '60s I had always wanted to do something to make the world a better place. As an adolescent, civil rights/poverty and the environment were the big issues for me. At one point I contemplated law, another thought was marine biology another was solar energy engineer. Then as I watched the world and learned more about how it worked it seemed to me the people who had the most potential influence both good and bad were the entrepreneurs. So I returned to school at CU Boulder, got my business degree (magna cum laude by the way) and had planned to join my father's business, make money and do charitable projects. Well those who know me, know that path was severely altered and eventually (15 years later) I ended up in the wonderful world of catering and special events which I now love.

Along the way I realized if you did not have gobs of money to give to charity, there were still many things an entrepreneur could do to make the world a better place. One thing I realized is very important is providing a good living for your employees and creating an environment where people like to get up in the morning (or evening in our biz) and go to work. Another important aspect is being a good corporate citizen in all matters surrounding your external environment. A third key principal is doing what you can for worthwhile causes, even if it's not cash but goods and services, influence, marketing and PR, etc. So here I am in 2012, working my rear off to reestablish my presence and financial solvency and all of a sudden this week comes along and forces me to write this diatribe before I can get any of my real work done. The brain just has to be purged.

So what led me to this point? My Facebook friends probably know already. The Five alarm fire in Kensington that occurred on Monday night was just three blocks from my apartment. As most know two firemen were killed in the aftermath of the blaze, and as I took a walk that morning I looked into the faces of at least a dozen firefighters who had just found out the tragic news. I cried. I got mad. Really mad. I took my anger to Facebook and tried to spread the word as best as I could. Then Tuesday and Wednesday I had to get back to work.

So now I get to the point I am trying to make. The absentee owners of that building did NOT do the right thing at all in their management of their ownership of that building. When I say "do the right thing" you could say that is totally subjective. Yes, but in most instances I believe that presented with evidence an overwhelming majority will agree on what is right and what is wrong. Is firing someone two weeks before their wife is about to give birth doing the right thing? No. Is firing someone during the holidays for reasons other than illegal doings doing the right thing? No. Is letting a building deteriorate to the point that the Thomas Buck Hosiery Building did before the fire doing the right thing? No. Just this week I found out a former business associate did not pay me a mutually agreed upon amount for a executive recruitment project. Is that doing the right thing? No. Lying, cheating, stealing, misrepresentation, are they the hallmarks of a righteous businessperson? NO!!!

So. What can be done? Many have said to me "Harry, that's the way things are always done in Philly" My response is so what, we have to do better. In my youth Philly was a boring, barren decaying city. Look at what we are now. Completely revitalized and exciting with much better things on the horizon. So what can we all do to improve things? Here are two suggestions.

Do the right thing. Don't cheat people to make a little extra money. Recycle. Be aware that you are sharing this planet with many others and that the Golden Rule goes a long way. Work together with your competitors to make your industry better. Smile. Let merging cars in. Don't be rude, Philadelphians are infamous for this. Don't fire people without truly giving them chance. Be true to your word, not just contracts. That's just a few suggestions.

Second suggestion. Maybe more powerful. Try to do business with those companies and people that do the right thing. Seek out vendors and collaborators that win awards for best employer or most environmentally conscious. Do they cheat to get ahead? How active are they in charity support? Is it for PR or for real substantial support? Ask around, Google them, read their Facebook and Twitter posts. Find the best, because economic Darwinism works faster than biological Darwinism.

One of my favorite questions in life is this: do they ends justify the means? Many justifications for horrible acts are based on the ends justifying the means. My personal take is no, the ends never justify the means. Why? You never get to the end, that's why, because the end is death. There was a bumper sticker/t-shirt a few years back that said: "the one who dies with the most toys wins". I could not disagree more. The one who dies with the most people saying the nicest things about them is the winner because that person's children and children's children will be forever proud of them.

No pictures today, I wanted the words to stand on their own. Hope you got something out of them.

Peace & Love,
Harry

Wednesday, April 4, 2012

Meeting Metropolis Part 2

Innovative Catering Concepts, a high capacity mobile food experience
Here are some images of my catering clients from the event today. Above is Innovative's mobile food trailer which differs from most food trucks you see as they can feed up to 1000 people per hour where most trucks max out at around 100 per hour. It's a real kitchen on wheels and can be wrapped in a client's logo if desired.
ICA Caterer of the year, Feastivities Events
The folks from Feastivities are promoting two of their exclusive venues, Sigma Sound Stage, the iconic studio where some of Philly's best music was recorded and the Stotesbury Mansion, a classic venue on Rittenhouse Square.
Yours Truly promoting my new website: PhillyVenueFinder.com
The new website will be up soon for all your venue needs. Look for my venue video on You Tube in the next few days.

Feast Your Eyes served Fresh made Honey Lavendar Ice Cream, YUM!!!
Front and Palmer is Feast Your Eye's home base and a really cool venue, if you have not been there yet, you should go take a tour.

The Pennsylvania Marketplace Trade Show was a very well produced event and I was extremely impressed with the effort and expense all of the exhibitors went through to help promote Philadelphia. Very proud of our city and our hospitality and event community today. Thanks to all who made this happen.

LOVE,
Harry