With so much expertise under just a few chef hats, it’s no wonder Lorain County Community College snagged the best caterer award. We picked the brains of Dean Johnson, manager of conference and dining services, and Amber Cabassa, coordinator of sales and social events, for a few catering do’s and don’ts. 

Consider dietary restrictions and final headcounts “With proper notification time, we’re able to cover essentially any diet restrictions to accommodate our guests,” Johnson says. Be creative “Our chefs throw together a lot of things that you wouldn’t think would mesh well, but they’re always delicious,” Cabassa says. 
Wait until the last minute “We try and take care of every detail we can prior to our clients coming into the building so there isn’t any scrambling,” Johnson says. Be sure to make a final item checklist before heading out the door. Underestimate the power of food.
“People will get very sensitive about food, so pay attention to detail and listen to requests,” Johnson says. Spitzer Conference Center at Lorain County Community College, 1005 N. Abbe Road, Elyria, 440-366-4100, lorainccc.edu/spitzer/catering