Recent studies on food waste have piqued the ears of food industry professionals, leading to an overhaul in ordering, menu design and recycling practices. Why…
Team NowstaAugust 20, 2019
Culinary businesses without a brick-and-mortar presence face a big problem: Where can they prep and store their food while following sanitation laws? For many, commissary…
Team NowstaJune 18, 2019
This guest post comes to us from Matt Phelan, President and Co-Owner of Simply Fresh Events. Simply Fresh Events has been catering outdoor events in…
Team NowstaMay 21, 2019
In today’s perks-heavy office environment, companies go to great lengths to retain top employees and build an enthusiastic office environment. Corporate dining is one of…
Team NowstaMay 14, 2019
Matt and Ted Lee have the catering world abuzz with their new book Hotbox: Inside Catering, the Food World’s Riskiest Business. The two food writers went…
Team NowstaMay 7, 2019
This guest post comes to us from Lisa Ware. Allow me to introduce myself! My name is Lisa Ware and I'm the Director of Business…
Team NowstaApril 8, 2019
This guest post comes to us from Renee Miner. Renee is Chief Event Designer at Empyrean Events & Catering. Creativity is so intrinsically linked to…
Team NowstaMarch 26, 2019
Last week, the Nowsta team was lucky enough to attend our third Catersource conference together as a company. In addition to being the premier conference for…
Team NowstaMarch 5, 2019
An expert bartender can set the tone for a great night. Combine a passion for mixology, a fascination with cocktail history, and an awareness for…
Team NowstaMarch 4, 2019
