b'contentsvolume 26number 544-51 SPECIAL COVID-19 STIMULUSOFFERS FROM OUR ADVERTISERSCheck for discounts and/or additional supportfrom our advertisers to help you re-start your business.3242 featuresS T N E M T R PA E D 6 EDITORS NOTE 248 NEWSSHAKING IT UPA roundup of the latest happenings in the catering world, to help you stay in the loop, plus products youBeverage caterers share post-COVID cant live without.business strategies, bar trends and favorite 16EVENT SPOTLIGHTholiday cocktails.Trulucks in The Woodlands, Texas, transformed into aBY SARA PEREZ WEBBERWinter Wonderland for this holiday party nominated for a NACE One Award. 3218TRENDSTHE BRUNCH Melissa Johnson of Cameron Mitchell Premier EventsBUZZdescribes the companys best post-COVID safetyIdeas for creatively serving up this practices and predicts which ones are here to stay. comforting, popular meal. 22HOW TOBY CONNIE JESKE CRANEOrganize your business finances with these five tips from financial expert Gerri Detweiler.ON THE COVER:42BUSINESSOpen Bar Hospitality in New York City Sandy Korem, The Catering Coach, outlines stepssuggests its Cranberry Mule for holiday caterers can take now to reset and be profitable.events. See recipe on p. 27.52MARKETPLACE Photo by Liz ClaymanINSET: A Sanitation Steward from Cameron Mitchell Premier Events in 54RECIPE CORNERColumbus, Ohio, cleans common areas Chef Derrick Foxs Lobster Benedict with Squid Inkduring an eventone of the companys Hollandaise on Avocado Toast safety protocols detailed on p. 18.4 CATERING MAGAZINE cateringmagazine.com'