In the catering and restaurant industry, we stock our pantry with food and supplies to service our customer base and fulfill rush orders on short notice. Lately, our chefs have been asked “what should I keep on hand in an emergency?”  The answer depends on what you eat regularly and the shelf life of those items.   Some of Dine With 9’s catering menus are more popular than others, so we keep more of those ingredients

Employers spend quite a bit of time and resources recruiting top quality candidates to help them succeed in business.  Keeping a low turn-over rate is the key to success.  Your employees want more than a salary, they want to be appreciated.  March 6th is Employee Appreciation Day.  It’s a great time to evaluated where the company is in the first quarter of the year and recognize your best staff.  Here are a few ideas to help get the ball rolling: