PUBLIC ASSEMBLY VENUES

CATERING

Culinaire's range is extraordinary: last spring we catered an eight-course Escoffier-style dinner for 100 guests celebrating the retirement of a local company's CEO. Four weeks later, we catered the "wedding of the century" for 750 guests, which included five synchronized, plated courses for 750 guests under the largest tent ever erected for a social affair in Dallas. In the summer we once again catered Premier Design's annual convention in Fort Worth, where we provided three days of buffet meals for 6,000 capped by a plated, seated banquet for 7,200. This four day event occurred one week before the annual Mary Kay seminar, where we cook and serve10, 000 guests per day.


CONCESSIONS
A hot dog is not just a hot dog at Culinaire. We believe that concession stands are under-managed by many of our competitors. Although most concession fare is simple, exacting standards for purchasing, storage, and sanitation must be maintained to ensure the integrity of the product and to prevent any kind of health-related outbreak.

We are unhampered by traditional, mundane ideas about food, and what is or is not appropriate for a concession stand. Our number one priority is to maximize revenues, so we look at upcoming calendars in convention facilities we manage to determine the demographics of customers who will be in the building. We then create specific product offerings especially designed to please them. While hot dogs and pretzels might be perfect for a Boy Scout show, stacked roast beef sandwiches on ciabatta bread or five alarm Texas chili might be more likely to satisfy attendees at a motivational speaker's seminar.

We believe in the power of brands, and optimize customer spend by using and promoting manufacturer's brands such as Tyson Chicken and Bryan's Hot Dogs. Consumers feel more comfortable ordering name brands because they trust them. We also promote our own proprietary brands, such as Sal & Tony's Pizzeria and Nacho Mamas.