June 2010 Newsletter

Greetings from Bill Hansen!

We would like to invite you to join us in the celebration of our 30-years of successful events, unforgettable clients and memories that will be cherished for a lifetime. . .

Please visit our new website-http://BillHansenCatering.com


Chef Tim Andriola Joins the Bill Hansen Catering Team

Chef Tim Andriola has joined the Bill Hansen Catering Team as Consulting Chef.

We have always been known for our delicious food. We look forward to Chef Tim helping us raise the culinary bar to new heights as well as support us as we continue to innovate and astound our clients with our food and service.

Tim comes to us having worked for Chef Allen Susser as Chef de Cuisine, Chef Mark Militelo as Executive Chef of Mark’s on South Beach, as well as holding positions at Charlie Trotters world-famous destination restaurant in Chicago and Alice Waters’ Chez Panisse in Berkley. He currently serves on the Chefs’ Advisory Panel of Le Cordon Bleu. He graduated number one in his class at the Culinary Institute of America and holds a Masters Degree in Hospitality Management from Florida International University where I was honored to have him as a student in my catering management class.

Tim’s Timo Restaurant in Sunny Isles, which opened to rave reviews early this decade, has received Four Stars from the Sun-Sentinel and the Miami Herald along with accolades from Food and Wine, GQ, Restaurant Hospitality, Ocean Drive, Esquire and the James Beard House magazines.

We are delighted to have him join us and oversee the work of our very talented culinary team, many of whom have worked with us since mid-1980.

Welcome Aboard, Chef Tim Andriola!!!!

Selecting a Caterer for your Private Party, Wedding or Special Event

With over 30 years of experience in the field, Bill Hansen knows more than a thing or two that you should keep in mind when selecting a caterer.

His advice…

Communications is key. Ask plenty of questions. Get the caterer to be specific on all the details. The caterer should be a good listener, offering and taking suggestions.

Is the caterer prompt in returning calls and e-mails? Be wary if a menu is promised within 48 hours and delivered a week later.

The caterer should accurately identify all costs, and clearly explain them. Most fine caterers cook to order at the event site, which is worth the additional expense.

Caterer use contracts and will ask for a deposit once an agreement is reached. The amount will vary from caterer-to-caterer. Be wary of caterers who ask for unusually large deposits. This could be a sign of financial problems.

The caterer should be willing to offer ways to shave costs without sacrificing the overall quality of the event. If not, he or she should recommend someone else who can better meet your needs.

Remember to be realistic. Top quality products, superbly trained staff, top shelf beverages and high-end rentals can raise the tab in a hurry.

If you are planning a wedding, party or special event, you need to contact us first. You’ll be glad you did…

Bill Hansen
Bill Hansen Catering

Until Next Time…

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