The Catering Journal

Articles

Practical guides, technology insights, operational resources, and real-world lessons for modern catering teams.

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A brass balance scale on a linen cloth holding an evenly matched stack of paper on each pan, standing in for two comparable options weighed against each other

Google Workspace vs. Microsoft 365 for Catering Companies: Which Fits Your Tech Stack?

The question isn't really whether Google Workspace or Microsoft 365 is better. It's which ecosystem fits how your catering operation actually works, and connects to everything else in your tech stack.

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Latest articles

A vintage kitchen scale with brass weights, graduated brass measuring cups, and a nest of stoneware mixing bowls on a wood counter, standing in for scaling quantities to a headcount

Buffets7 min read

How Much Food for 50 Guests

A caterer's portioning framework that scales cleanly to any headcount, with math you can hand straight to the kitchen.

An empty grazing table laid out on linen: wood boards, slate slabs, inverted ramekins for risers, cheese knives, a brass riser, and a tape measure running the length of the table

Buffets9 min read

How to Plan a Grazing Table: Quantities, Variety & Seasonal Ideas

How caterers plan a grazing table that balances quantity, variety, display space, and replenishment, without overproducing.

A printed time and temperature log with ruled rows and columns of small empty checkboxes on a warm oak table, a brass pocket watch and folded linen beside it, three tented cards standing on a brass easel behind.

Buffets8 min read

Grazing Table Food Safety: Working the Clock on a Table Built to Sit Out

A grazing table is built to sit out. Here is which items are actually on the clock, how the four-hour and six-hour rules work, and how to build the display so the timing works in your favor.

The Catering Journal

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