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Christmas Time!

The Holiday Season is typically very busy in the events industry.  This year has been no exception for us here at Three Chicks Catering.  The typical day for our Chefs starts at 3:30am and doesn’t end until after 9pm.  We consider it a privilege to be part of your Christmas and Holiday plans.  Just last weekend, we had the honor of teaming up with Julia’s Flowers to create a stunning dinner for some long time clients at Thornewood Castle.  These are the moments that make up who we are as a company.  Thanks again for celebrating another year with us!

Cold Weather, Warm Hearts

These past couple of weeks have been emotional for the people of the Pacific Northwest.  We have lost 5 police officers to acts of horrible violence.  Along with the rest of the area, we at Three Chicks Catering have been wondering what we can do to help ease the pain.  One of the most visually moving acts of support took place on Tuesday during the memorial processional of almost 2,000 police vehicles from McChord Airforce Base to the Tacoma Dome.  The streets were lined with thousands of teary eyed citizens who braved the record low temperatures in order to show their support for the men and women behind the badge.

It was a moment where we were all able to stand together, regardless of our individual experiences and opinions, in agreement that we would not stand for this violence.  These men and women in blue had given their lives in order to keep us safe, and for that they are forever heroes.  Three Chicks Catering was honored to be able to help facilitate the meals for the visiting police force as well.  Thank you, caring citizens of Tacoma and the surrounding area, for helping us fill their bellies as a statement of solidarity!  May we heal, but never forget.

“Glad you’re still in business!”

With the economy showing glimpses of improvement, people are starting to come out to play. The phone is ringing a little more, the inbox is filling up a little faster, and we are hearing a lot of comments like “Glad you’re still in business!” For the record, so are we! This is not to say that the challenging times are behind us, but it is a testament to the fact that we have made it this far.
It makes us wonder how many businesses are experiencing the same thing. We all put on our best “networking” faces and pound the pavement during tough times. It is only in the reflective times that we are honest with ourselves about what it takes to survive as a business right now. Studies have shown that companies that innovate in leaner times are miles ahead of the competition when the “milk and honey” is flowing again.
Surround yourselves with movers and shakers! Here at Three Chicks Catering, we are glad you’re still in business!

Kieranslist.com Tacoma Coffee Club

Edutainment

Edutainment is a trend that is rocking the events industry.  Last weekend, we held an "Iron Chef" competition at our venue.  People want an experience, great food, great people and to go home with a little more knowledge than they showed up with.  Consider a similar event next time you are planning a birthday party, thank you gift or Mother/Father's Day present.

November 20th Gospel Night

For Reservations & Info

Call:

Reverend Doctor Karla Potter (360) 492-5067

Too Busy to Blog!

I read somewhere that the only acceptable excuse for not keeping up with your social media outlets is that you are too busy with work. That has certainly been the case around the Three Chicks Catering kitchen. Summer is always the busiest season for the events industry and 2009 is no exception. This is a double edged sword, however, because people are expecting more for less. Why shouldn’t they? Society has reached a point where they say “I want transparency, value, and quality.” At Three Chicks, we say “we can do that!” With pages on Facebook, Twitter, and Blogger, we respond to the demand for transparency. Get to know us! Love us! Friend us! Fan us! Follow us! The most exciting part of being transparent is the doors it opens up for new relationships with other like minded companies. Kieranslist.com, In House Communications, RE Bar Camp, Association of Bridal Consultants and National Association of Catering Executives to name a few. There is a supportive community of bloggers, tweeple and facebookers out there navigating online territory together.
Because of the pace we are keeping in the kitchen, the pace of our social media has slowed a bit. Isn’t that the whole point? If your social media campaigns produce so much return that you find yourself “behind” on your status updates… you are doing well! In fact, I am typing this post while taking a Sunday drive to Portland. Don’t worry, I am not driving.

Three Chicks Catering - Best of Western Washington 2009!

Nems Flash

What a difference a generation makes!

While delving into the world of Social Media Marketing, we at Three Chicks Catering have discovered the very interesting subtopic of generational studies. At first glance, judging someone by their generation seems like stereotyping, however, once you spend a little more time in the subject you will discover some truths that will make relating to other generations so much easier. There are five major generations of the last century and four of these are active in the workplace. This contributes to opportunities of miscommunication all over the place. While some of the exact years are contested, this is a list of the traditionally recognized generations in the 20th century;

Born Between 1900-1924 GI Generation – This generation is comprised of our national treasures that fought in WWII. They have known nothing but hard work and sacrifice. My mom sings in retirement homes and these are the people who close their eyes and sing songs like the Battle Hymn of the Republic with tears streaming down their faces. Their memories are spotty, but they identify with the struggles and horror of war.

Born Between 1925-1944 The Veteran Generation – This generation is also a hard working bunch who were raised by the GI Generation. They believe in work before leisure time, traditional pyramid hierarchal structure, and very formal communication styles. Clients of this generation prefer to have menus/proposals mailed to them to look over. Everything is carefully calculated and decisions take time.

Born Between 1946-1964 The Baby Boomer Generation – This generation is one of the most outspoken of the last century. They rebelled against their parent’s way of life and cling to values such as making the world a better place through hard work and getting involved. People of this generation respect job titles, public praise and financial compensation for a job well done. Rather than the formal memos of the generation before them, Baby Boomers prefer to discuss important matters in person. Clients of this generation are appreciative of sitting down with our event coordinators to discuss details, pricing, etc.

Born Between 1965-1980 Generation X – This generation is the first to demand that a value be put on their personal and family life. Work is about the challenge, not necessarily the paycheck for Generation Xers. They want immediate feedback and constructive criticism whereas the generations before believe that “no news is good news.” Their communication style is based on instant response so they prefer the use of cell phones and other technologies. Clients of this generation are very happy planning events over the phone and typically have little need for formal meetings. Typically meetings are planned with the parents in mind.

Born Between 1981-2000 Generation Y or Millenials – This generation has never known a world without internet, cell phones, texting, etc. Everything moves at lightning speed and Millenials place a high value on their friends and family. Work should be challenging and a way to pay the bills. Achievements are based on personal growth and the opportunity to work with intelligent peers. Their communication style utilizes e-mail, text messages, social media, and voicemail. The use of the phone for actual vocal communication seems almost archaic. Clients from this generation are perfectly comfortable planning an event totally over email.


It is important to note the values of each generation because what will work for the client of one generation will be unacceptable for the client of another. When I am contacted by a client, I try to mirror whatever mode of communication they used to contact me because it is typically the form they are most comfortable with.

Nems Scarim (owner chick) has recently started a series in which she speaks about generational differences. In fact, she is sharing her insights with the Business and Professional Women’s group of Kent today. Knowing a little bit about your clients before you start is a great way to put them at ease.

Fundraising for Non-Profits

Fundraising for Non-Profits might seem like a huge challenge in this economy but it doesn’t have to be impossible. Most organizations, especially charitable ones, have had to rethink their business plans. People are holding tight to their pocket books and it takes a little more to convince them to loosen their grip. The recurring theme that I keep hearing is that people are looking for value in their expenditures and donations. People want to feel valued and respected for their support and patronage.
As a catering company, we have clients in both the for-profit and non-profit sector and we have had to learn to evolve with the economy in order to successfully serve all of them. Gone are the days of lavish fundraising dinners, and here are the times of budget conscious pasta feeds and spaghetti dinners. To caterers, this makes a huge dent in the bottom line during a time when the bottom line is looking a little more feeble than it has in the past.
To further challenge fundraising efforts for non-profits, they need to foot the original bill for dinners, concerts, rentals, etc. The hope is that enough tickets to the event will be sold and they will come out on the other end with a surplus of money to put towards their cause. This scenario has the potential to fall short of expectations and even become a financial liability to the organization.
Earlier this year, we had the pleasure of teaming up with The Dana Harris Full Recovery Initiative in order to help raise money for Dana’s continued recovery. After a few months of discussions and plans for a fundraising dinner, we decided to put plans on hold for financial reasons. Being the innovative caterers that we are, we decided to think outside the box for solutions. Our solution was to combine our already successful cooking classes with The Dana Harris Full Recovery Initiative and designate a class to benefit their cause. The result is the potential for successful fundraising and no financial liability for the non-profit. In this particular situation, Three Chicks Catering will be able to cover its’ cost by taking that amount from the ticket sales. The remaining profit goes directly to The Dana Harris Full Recovery Initiative. Win-Win.
If you would like to know more about this event taking place on Sunday June 28th, please click here.

Let’s talk Pizza!

About a week ago, Owner Chick Nems Scarim and I were sitting in the lounge area of The VENUE recoiling after a large event. For some reason, the topic of conversation turned to pizza. I can’t say it was the first time I have found myself obsessing about pizza at 1am… and it probably won’t be the last. Have you ever noticed that pizza “side dishes” are actually another form of pizza?

Customer; Hi, I would like to order a cheese pizza…
Pizza Parlor; Would you like cheesy bread with that?
Customer; What does that come with?
Pizza Parlor; A piece of bread, much like the crust of a pizza, that we put cheese on and then bake. It comes with a marinara dipping sauce.

Of COURSE we order the Cheesy bread. The side salad pushes us over the allotted budget for the night, but the cheesy bread is a “must-have.” The literal icing on the cake is the dessert pizza. But I digress…

Social Media Marketing Recap

Ohhh… where to start? We are literally floating on cloud 9 after another successful Social Media Marketing class. It was our largest class ever with nearly 150 in attendance. It has brought to light just how hungry people are for this information. Every class is kicked off with the disclaimer that we are NOT experts… merely a group of “chicks” who want to market. In this economy, working capital translates to time rather than money. We are finding that the more we interact with the community, the less time we have to concentrate on our own media efforts… I guess that’s an unavoidable side effect. The win-win situation that is created is a strong local economy built on empowered small business owners, and loyal friends and peers for us at Three Chicks Catering, Inc.

There were a few notable connections made at The VENUE during this amazing event. The first was with Addy Tseng (@Addyt) from Word of Mouth™ Book Club. She is an amazing example of how Social Media brings us all together. Her group of contacts and friends is literally worldwide, and we are privileged to have connected with her!

Another fantastic connection that was made was with Kieran and Sherri Murry of www.Kieranslist.com Their company has a website that promotes local business and helps with tech support for those interested in focusing more on Social Media aspects of marketing. Kieran and Sherri are wonderful people and we are happy to call them “friends of The Chicks.”

Finally I have to give Gary Burkhart some credit. At the beginning of the presentation, Nems took a playful little jab at web optimization companies. Sitting at the front table, was Gary, whose company Dennison Business Solutions caters to your computer needs… including Search Engine Optimization. At the end of the presentation, he graciously gave away a YEAR of SEO service to a lucky raffle winner. Gary was a great sport and is now a good “friend of The Chicks.”

There are many more people and companies that we have developed relationships with through this class and I will mention them in future posts. For everyone who attended  Thank you!

Meeting IRL?

For those of you not familiar with the acronym IRL, it means In Real Life. Yesterday, I had the pleasure of sitting down with Jim Thomsen, who is one of the night editors for the Kitsap Sun as well as a true crime novelist. As we sat down with our beverages (a smoothie & a chai latte) at local Bremerton coffee house Cornerstone Coffee, we discussed marketing. Sounds pretty run of the mill?

The testimony for Social Media in this story is the fact that Jim and I met on Twitter. After submitting an article to the Kitsap Sun, they began following my updates as @JmeLee. Because Jim is an employee of the paper, he took notice of my updates as well. Through the Direct Message (or DM) feature, we discussed marketing theory, social media, and how awesome Bremerton (Go Bremerton!) is. Shortly thereafter, I received a friend request from Jim on my facebook account.

That brings us up to yesterday when we decided to sit down and share ideas IRL. It was a very positive experience that reinforces my beliefs in the importance of social media. I frequently hear the argument that participating in online networking takes away from the face to face experience. I say that it cuts through the showy garbage and puts you in touch with the people you really want to know. @JimThomsen is someone who I would probably never “run into” at the grocery store as we live very different lives on different schedules, however, the asynchronous environment of social media is a perfect place to develop relationships.

Start following people you admire on Twitter. You never know when the opportunity for collaboration may arise. Thanks Jim!

This Little Chicky Wants To Market

Are you wondering how you fit into the strange new world of
Social Media Marketing?

Let The Chicks guide you through an informative overview of the easiest and most effective ways to utilize Social Media Websites to drive sales, educate prospective clients on your product, interact with the public, and generally stimulate some buzz about your company.

It is true that the general public has an expectation for companies to be on the cutting edge of technology. Don’t be left out of this world changing movement.


For ONE TIME ONLY, we are offering this class for FREE
($65 Value)

Date: Wednesday, May 27, 2009
Time: 5:30pm - 8:00pm
Location: The VENUE
Street: 3822 S Union Ave
City/Town: Tacoma, WA

Phone: 2534758333
Email: Chicks@ThreeChicksCatering.com

Get Your Culinary Bling on!

Bubbly, Flakey and Decadent Crusts!
Adding a little Culinary BLING

Come learn with The Chicks about how to create restaurant quality
“Bubbly, Flakey and Decadent Crusts!”



Individual Baked Brie wrapped in puffed pastry
Served with crackers

Homemade French Onion Soup

Asiago Cheese Tilapia with Tomato Beurre Blanc sauce
Grilled Veggie Skewer

Panko Dijon Chicken with Dijon Sauce
served with Garlic Mashed Potatoes

Pork Cutlet, egg washed and encrusted in thick bread smothered in Apple Demi Glace
accompanied by Honey Glazed Carrots

Crusty Burnt Crème

Offered at the reduced rate of $45 ($100 value)


Date: Saturday, May 23, 2009
Time: 4:30pm - 7:30pm
Location: The VENUE
Street: 3822 S Union Ave
City/Town: Tacoma, WA



RSVP: 253-475-8333 or Chicks@ThreeChicksCatering.com

Ever Stuffed a Salad?

Our Stuff It! cooking class last Saturday was a great success. Big thanks to everyone who made it out through the crazy hail and rain to join us. One of the biggest show stoppers of the night is also the easiest to prepare. In fact, I made this dish last night for dinner guests. It never fails to impress.

Simply hollow out a large tomato
Cut Cucumbers, Avocado, Carrots, Bell Peppers into strips/sticks
Arrange the salad ingredients as if you are making a flower centerpiece
The best lettuce to use (for show) is a "spring mix" with all different colors and designs
Place the stuffed tomato on a small bed of mixed greens
Drizzle the top with this simple dressing; 2 parts mayo, 1 part sugar, 1 part vinegar (use red wine, or any flavor you like)

Stand back and get ready for the applause!

Cheers!

Swine Not?

Do you think calling H1N1 Flu Swine Flu is like calling a Manatee a Sea Cow? I mean really, why do we need another animal description... especially one that makes you feel like a bloated farm animal. It also makes you feel very hyper-aware of any referance or sighting of the hoofed animals. Wednesday was our trip to America's Got Talent (not sure if we mentioned that yet) and of course the first act was a pig. People were more horrified of this creature than the following act where a man shoved a metal pipe into his mouth and out his nose!

The best protection from the flu is, of course, the same simple advice our mothers gave us while growing up. Simply, wash. your. hands. Obviously this is a challenge if you are out and about with no running water in sight. Carry a pocket cleanser with you and use it after touching anything public, especially non-porous smooth surfaces where germs thrive.

Because we have such a good relationship with Tacoma Based Business Lazer Trends, LLC, we found out about a very cool new promotional item that is both smart and timely. A customizable "Sani Spray" to give to your clients. They will think of you every time they DON'T become infected with a pandemic disease. You can kill two germs with one spray! Promote your biz and keeps your clients alive... just a thought. Check out the promo HERE if you like.

Remember, alcohol kills deadly germs... so drink up!

Cheers!

America's Got Talent!

Today The Chicks will be found at the Tacoma filming of America's Got Talent!

Hippie Recipe

One of my closest childhood friends (Becky La Terza) came to visit this week and she brought the best present possible for a foodie... a new simple, delicious, healthy recipe. Of course, I need to share this information with you in order to pay it forward. She calls this recipe Roasted Vegetables.
In her honor, I am calling it Terza Vegetables;

Chop the following into 1/2 to 1 inch bite sized pieces;
Yams
Potatoes
Carrots
Broccoli
Cauliflower

Toss in Olive Oil to get a nice even coating
Shake Italian Seasoning and Garlic Salt onto the mixture
Toss again

Place vegetable mixture in a glass casserole dish

Bake in oven at 360 for about an hour

Cheers!

Stuff it!

Cooking with The Chicks!

What? An interactive cooking class that starts off with the basics and takes you where you want to go… from the Novice to the Veteran cook, this delicious journey will be a treat!

The Theme for this class is STUFF IT!

Stuffed Chicken
Stuffed Tenderloin
Stuffed Pasta

Stuffed Salad

Stuffed Appetizers

Trust us, you will leave Stuffed!


Where? Our commercial kitchen at 3822 S. Union Avenue Tacoma, WA 98409

When? Saturday May 2nd from 4:30pm-7:30pm

Why? Because Food is Fun!

Tickets are $45 ($100 value)

If you have any questions or would like to RSVP, please email us at chicks@threechickscatering.com or call us at 253-475-8333

The BOAB – Bride On A Budget (Saving some Green)

It really doesn’t matter what the stock exchange is doing, Brides have always wanted to get the most for their money when it comes to their big day. Here is some food for thought on this subject straight from the Three Chicks Catering kitchen.

1. Research – Just like you found this blog, research every company involved in your wedding and reception. Google the company and the main people you will be consulting with in order to find out if it will be a good fit for you. You want to work with people and companies that are transparent about their business ethics, pricing and attitude about working with brides. Take a look at professional profiles on LinkedIn, Facebook, Twitter, etc. This will give you the big picture of who they are and what they stand for.

2. Pretty for Pennies - Catering does not necessarily mean that you have to hire servers. There are plenty of “drop off” options that my fit your needs. Most of the time, “drop off” means disposable chafers and plastic trays, but solving this dilemma can be as easy as hiring one server to simply wait until the event is over to gather the “real” platters and chafers. Most catering companies will work with you on this.

3. Going Green to save some Green – A nice (and cheaper) alternative to renting china for your big day, is to purchase compostable plate service for the reception. Normally, if you served your guests with disposable plates they would think you were cutting corners, however, “going green” makes an eco-conscious statement and is usually around the same price as your typical plastic plate service. Most catering companies carry this option. Our line is called Green Chicks© and it composts within 36 hours.

4. Collaboration – Your catering company should have relationships with other vendors so that you can have a “one stop” shopping experience. Ask your caterer who their preferred Florist, DJ, Audio/Visual, Venue, and Rental Company’s are. Sometimes you can even get a discount by going with a referral. Most Catering companies will put everything on one proposal/invoice and coordinate with the other vendors so that you don’t have to worry about all of the logistics. If you can rely on one event coordinator instead of organizing is yourself, your stress level will drop and you can enjoy your special day!

5. Menus for less Money – Talk to your caterer about what your budget is. This makes it easier to create a menu that will be tasty, beautiful and affordable. Typically pasta and chicken options are the least costly because, as a general rule, the food cost is lower and preparation is less labor intensive. Seafood is one of the most expensive entrees available, but if you mix it with pasta, it becomes more budget friendly.

6. Special Diets – Make sure that your catering company is familiar with your specific dietary needs. Do not try to make a square peg fit in a round hole. Let your vendor know if you need Vegan, Gluten Free, Kosher, Vegetarian, Low Glycemic Index, etc offerings so that they can work these dishes into the menu plan and your guests don’t feel left out because of their dietary needs.

7. The Reception – Most caterers will offer you cake cutting and Champagne toast services at no additional charge if you opt for a full service experience. It never hurts to ask!

8. Ask! – Ask for a deal. If you are open for ideas for your menu, ask your caterer what foods are in season/cheaper and see what they can put together for you at your desired price point.
Hopefully this post is helpful for you in your search for answers. If I can be of any further assistance, don’t hesitate to email me at chicks@threechickscatering.com or give me a call 253-475-8333. I am always happy to help!

Cheers!

Blog on Blogging

Today I am Blogging on Blogging… which sounds akin to eating a “Hot Pocket© flavored Hot Pocket©” (Jim Gaffigan.) In our last few marketing classes, people keep asking what the point of blogging is. Why does writing out thoughts for everyone to read benefit you, your business, and the entire human race? I actually have an answer for this! If you have already heard my chicken bones story, feel free to skim over the rest of this post, however, if you haven’t, get ready to have your mind blown.

My dog is a giant Alaskan Malamute who literally devours every food scrap he can get his paws on. One evening after preparing delicious Chicken Enchiladas (from scratch) I discarded the bones, gristle, and remaining undesirable parts of the chicken. About an hour later, my dog (Atreyu) busted open the garbage can and ate EVERYTHING. Once I realized what happened, I started freaking out because everyone knows that you should never let your animals eat cooked bones due to the fact that they splinter and cause choking, internal bleeding, and many other horrific maladies. Of course, it was the middle of the night so I turned to the world wide web for answers before I rushed down to the Animal ER. I googled “dog ate chicken bones” and happened upon a blog run by a veterinarian. Her post told me exactly what to do, what to look for, and when to load up the 120 lb dog and head to the ER. I followed the instructions which said to feed the dog bread and other food products that would pad the stomach lining and hopefully prevent punctures, bleeding, etc. Don’t take my word for it… take hers! She’s the Doctor.

My point in all of this is that you never know who wants to know what you know. I am forever grateful to this faceless blogger for getting me through a very stressful night as a dog owner with a guilt trip. When you blog, keep your reader in mind. How can you help someone else solve a problem that you could navigate blind folded with your hands tied behind your back. It’s like giving your reader a reassuring hug through your blog… a Blug….

And on that note, I am signing off with a heartfelt CHEERS!

My favorite place to hear music: The Gorge

The perfect place for music

The scenery is breathtaking! Even if you aren't feeling the music, the background is amazing! Last concert I saw there was OAR and Dave Matthews Band.

Twittering About

Like anybody else, I have been trying to figure out ways to make this social networking trend work for me and my company. The rewards I have already experienced include fostering a closer relationship with the surrounding community by making myself available and approachable. Social Networking allows people to get to know people. In a time where people don’t trust corporations, they would much rather get to know the people that comprise a business then hear an advertisement created by some marketing guru.
I believe one of the reasons for this marketing shift is the fact that people are not interested in the “hard sell” anymore. People want something of value from you before they care about what you have to say. This value can be a feeling of camaraderie, expert advice, discounts, feelings of being important, or just respect in general for who they are and what they might need. People have unprecedented access to information and expect transparency from the companies they do business with. If I was able to bring one important concept with me, from the ten years I spent in healthcare, into the catering business, it is the fact that patients/clients come to the table informed and prepared. No longer do you get the benefit of the doubt just because you have letters behind your name.
That being said, I have had some very interesting experiences exploring the likes of facebook, twitter, and blogging.
Twitter has turned out to be the most challenging for me, and perhaps this is because it is the newest site I have decided to become active on. There are instructions scattered about the internet on how to “properly” use Twitter, but I am the sort of person who jumps right in and learns better by experience. One thing I have noticed is that there are a lot of marketing executives with Twitter accounts. Because there is so much media focus on social marketing, everyone is jumping on board, whether they know what they are doing or not. So many of these marketers are trying to bring the “old school” marketing tactics they have always used into this new world of Social Media Marketing. Some of the deceptive activity includes “following” as many people as they can in order to get them to reciprocate and “follow” them back. Afterwards, they will “un-follow” these same people in order to make it appear as if they have a huge following, thereby gaining Twitter clout and validation. This goes against everything that this new generation of marketing stands for. The world of business has changed because people don’t want deception and games anymore. People want transparency and trusting relationships with those that they purchase goods and services from.
On the flip side, I am encouraged by the entrepreneurial spirit that is thriving in these changing times. People are harnessing the power of the internet to drive people (willingly) to their websites by offering rewards and value. I believe the key difference between these two different types of marketing is the value and respect they place on their potential client. If you treat me like a number in your statistics, I want nothing to do with you. On the other hand, if you are interested in who I am and what I might need or even have to offer you, then I am open to a reciprocal relationship that could potentially benefit us both.
Twitter, and social marketing as a whole, is what you make of it. Take the time to learn the culture of the program and use it for its’ strengths. I have found that careful attention to the right people on Twitter keeps me on the cutting edge of what is happening in the world of technology, social media, economics, and society as a whole. Becoming an insider is well worth enduring the learning curve that comes along with exploring this strange new world of marketing and social media.

Image taken from http://ethicalmedia.com/

The Mobile Office

Nems (Owner Chick) and I have been teaching classes on the explosion of social media marketing and low cost tips in utilizing today’s technology to the advantage of you and your company. No class is the same because our scope of knowledge changes with each passing day! I want to reiterate that we are NOT experts… just a couple of Chicks trying to make sense out of the vast amount of information that is out there. One of the trendiest finds we have noted is the total mobile office. This used to be the elusive dream of people everywhere. Only available to owners or top executives at large companies. Today’s technology allows people to work from home, vacation, or even on the road. Most companies can become web-based with ease. Phones are so much more than phones. In fact, during my last 10 day trip to California, I used my Blackberry to keep track of all of my emails, answer the “Chick” line and generally keep my life organized! It’s a blessing… and a curse! Some people find this to be an intrusion of their work life into their home life. In a way, it is an intrusion, but I think of it more as a blend. It benefits both employer and employee by allowing more family time (no commute time) and freeing up the employer’s financial assets that would be spent on maintaining a workspace for employees. Not every industry can benefit from this, but the ones that can, are! Business Week had a very good article on this workplace shift; http://blogs.zdnet.com/forrester/?p=165
It is well worth a read if you interested. This is one of MANY reports on the trend.

Besides embracing the inevitable change that comes with technology, these new advances are big wins for both quality of life and the environment.

Cheers!

Jayme

Wealth from Cold Cuts?

Wealth from Cold Cuts?

Well sorta… but I am getting ahead of myself. Yesterday Nems Scarim (Owner) and Jacqueline Westergaard (Head Chef) won first place in a cold cuts deli platter contest that took place at a convention in Las Vegas. Contestants were given a limited selection of meats and vegetables, and 20 minutes on the clock.
I can’t help but draw a parallel between this scenario and my favorite definition of an Entrepenuer; One who creates wealth out of nothing. Right now, it seems as if there is “nothing” available for the small (or large) business owner. There are no available loans for working capital and it seems like everything we own has decreased in value. A true Entrepenuer, however, can look past the present situation into a brighter future filled with success and prosperity.
So, to bring this full circle back to the deli platter… We must make something “appetizing” out of a pile of “cold cuts.” This might look like “beefing” up customer service, or increasing community presence and taking “stock” in the people and businesses around you. And of course, what goes better than “cheese” with a “platter” full of social commentary? Hence, this blog entry!

A small disclaimer on the posted picture of the meat platter… Ones created in our kitchen in Tacoma look much tastier.

A Moroccan Meal

When we were asked to put together a Moroccan themed spread for the Association of Bridal Consultants, I couldn’t help but flash on the Christmas episode of The Office. If you aren’t a fan of the show… there just might be something wrong with you, and you may not relate to parts of this blog post. In the episode, Phyllis, the head of the party planning committee, describes to one of her coworkers how to create and display pita triangles on a platter. The walls were draped with colorful swags of fabric, and people dressed in traditional Moroccan clothing. The evening’s festivities included one of the employees setting her hair on fire and eventually ending up in a rehabilitation clinic.
Fortunately, the evening we catered followed a different path. As you can see by the pictures, the décor was fabulous, and the spread was delicious. Our Chefs were given the theme and they created an amazing menu. Some of the Moroccan offerings included;
Baklava
Moroccan Spiced Salmon Cakes
Tzaziki
Couscous on a Romaine leaf
Chicken Skewers with Marrakesh Dipping Sauce
Dried Fruits
Olive Tampenade

Cupid goes to the Klondike

Make a Smilebox slideshow

Tickling your Tastebuds

Did I mention that I love my job?

Here is the menu that the Chefs created for our marketing class next week;

Appetizers;
Crab stuffed Mushroom Caps
Ahi Tuna in nest of Microgreens
Individual Caesar Salad (in a presentation that will BLOW YOUR MIND!)

Dinner;
Grilled Salmon Lemon Buerre Blanc
Rib Eye Steak with Blueberry Demi Glace

Garlic Buttered Petit Vegetables

Roasted Garlic Mashed Potatoes

Dessert;
Creme Brulee

Announcement!!!

We are excited to invite you to an upcoming presentation we have developed on FREE and low cost marketing. It is based on our own experiences while adjusting to the changes in the economy. We would love to share our experiences with you! The evening will be complete with appetizers, beverages, and our famous "Chick" atmosphere.

"Tried & True Thrifty Technological Tips Taught on a Tuesday. Tasty Tapas included for a Tantalizing Throng!"

February 10, 2009
5:30-7:30 (or later)
Cost $30.00

Go ahead and email us if you would like more information;
chicks@threechickscatering.com

CHEERS!

Face to Facebook

I just read an announcement that stated that Facebook has recently added its 150-millionth member. This social networking site has turned into an extremely influential part of our society! I remember, not too long ago, searching for a childhood friend on the internet. Most of the sites that promised a chance to reconnect charged some sort of fee for the information. These days, most everyone you have rubbed elbows with is available at the click of a mouse. Enter the social butterfly promised land of Facebook.
This begs the question “How does this relate to the business world?” I can only speak from my perspective, but Facebook has opened up another non threatening channel through which I can share what is going on in my life and what is important to me. Because work comprises most of our waking hours (unless you have a sleeping disorder) it is a huge part of our lives. The lines between professional and personal lives have continually gotten blurrier as we try to find the elusive harmonious balance between the two. I can simultaneously be the “Office Manager Chick” as well as just plain Jayme Arries. It gives me a chance to see what my friends are involved with, professionally speaking, and refer or use them accordingly. It gives whole new meaning to the term “word of mouth advertising.” This is more like endorsement by “friend-ing.” I have even created a group on Facebook to gather Three Chicks Catering “foodies” and disseminate the most recent news and updates. Everyone can update photos, and discuss events from the past, present and future. Best of all, this is done in the spirit of keeping in touch with one another, sharing experiences and deepening connections.
If you are interested in being a part of this social movement, go ahead and “friend” us, or join our group and help us keep the discussion of good food on the tip of everyone’s tongue!
Cheers!

A new year, a new you! Or something like that…

We certainly put a lot of emphasis on the exact stroke of midnight December 31st. Nothing magical happens as we leave one year behind and embrace the next, but we do feel a sense of renewal and a chance to start fresh. No matter what happened in 2008, 2009 has the potential to be the best year yet. It is the feeling of hope and a clean slate that gives us the excuse to put on silly hats and party like teenagers!
This year, like a lot of people I know, we decided to stay in and have somewhat of a minimalist celebration. The one extravagance that was non-negotiable, however, was the food. We set out a spread of various hors d’oeuvres and a selection of champagne. We all gathered around the flat screen and played wii bowling until four in the morning only taking a five minute break at midnight to watch the ball drop in New York and the fireworks at the Space Needle. It felt good to be warm and well fed with those we cared about most while we said our official goodbye to the challenging year that was 2008. It was a physical reminder of what is important in life.

We, at Three Chicks Catering, send you our sincere wishes for a prosperous and happy new year…
CHEERS!