What separates good catering from truly great hospitality?
In this episode of *Between the Details*, Jessica and Aaron sit down with Kevin Lacassin, President and CEO of Good Food Catering, to talk about what really happens behind the scenes of creating an exceptional event experience.
Kevin shares his unconventional journey from finance to hospitality, launching Good Food Catering in 2008 and eventually building a company centered around something much bigger than simply serving food.
From building temporary restaurant kitchens in driveways and fields to serving hundreds of guests within minutes, the conversation pulls back the curtain on the planning, staffing, systems and logistics required to execute large-scale events at a high level.
They also dive into the difference between catering and hospitality, plated dinners vs. stations vs. family-style service, what “luxury” actually means, building a hospitality-driven company culture, and why the smallest details can completely change the way a guest remembers an event.
And in Vendor Confessions, things get a little spicy when Kevin admits he has some mixed feelings about one of the wedding industry’s favorite traditions: the tasting.
If you’ve ever wondered what your caterer is doing before the first plate ever reaches the table—or why exceptional hospitality is about so much more than the food—this episode takes you behind the scenes.
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