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WHAT WE ARE
COOKING UP
AT BRANCATO'S
A Learning Opportunity
The event industry is often misunderstood and over glamorized. What we do is complex and challenging. We love when we have to opportunity to share how we successfully manage complex events on a national level. Detail and organization our critical to our success. I would like to thank Professor Rachel Suggs and the group of…
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Breakfast – The Most Important Meal of the Day
As we continue to push our culinary and catering team to new levels we can not leave out “the most important meal of the day.” Everyone has seen too many times the chafing dish full of cold eggs, limp bacon, and cold hash browns. Although our standard breakfast is great, we had the opportunity to…
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Product Launch
We had an exciting opportunity to be a part of Harley Davidson’s product launch event. We provided a station style reception for 900 and lunch the next day for 500. Here is the menu and some photos: Chef Carved Action Station: *Smoked Beef Crown Ribs *Smoked Pork Loin *Grilled Potato Wedges with Cilantro-Garlic Gremolata Mac-tini…
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Manhattan Wedding Part 2
Every time that I think about the “wedding in Manhattan” I can not be more proud of our team. I said in the last blog that this was the most challenging wedding our company has ever been a part of, and it was. I have put together some numbers that show just a small sampling…
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Manhattan Kansas Wedding – K-State Alumni Center
Sitting back at my desk I am now able to collect my thoughts, decompress, and revel in the accomplishments of our company. It was a lot of fun being able to go back to my Alma Mater to execute an event of this size. I am so proud of our catering and rental team in…
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Menu Planning-My “Top 10 List”
One of my favorite parts of my job is menu planning. There are many factors that I consider when designing a menu. I have put together my “Top 10 List” of things I ask or consider when planning a menu. #1- Number of guests; I always strive to make sure the food is feasible, executable, and successful…
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